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Gokan

Hong Kong

New Entry

Hong Kong's Gokan, the latest Asia outpost by industry heavyweight and founder of SG Group Shingo Gokan in collaboration with F&B veterans Russell Stradmoor and Amanda Cheung, takes its name from the Japanese Kanji for 'five senses' (五感), reflecting a holistic approach to mixology that transcends traditional boundaries. At Gokan, the philosophy of shokunin – dedication to mastery and perfection – is a common throughline, connecting cocktails to cuisine to curated service. The bar's ambiance is enriched by the historic significance of its location, once home to Hong Kong's first ice storage facility, lending a sense of heritage to the modern drinking experience that relies so heavily on meticulous ice preparation. 

The menu is a celebration of culinary ingenuity, merging gastronomy with mixology. While each cocktail is categorised into one of five flavour profiles – sweet, sour, spicy, bitter, and savoury – each dish utilises spirits, liqueurs, and subtle cocktail balancing techniques, blurring the line between bar and bistro. 

Drink highlights run the gamut, from the Mapo Mary (with Sichuan spice owed to Gokan's homemade wagyu mapo tofu) to the Khun's Tommy (a tom yum twist on the beloved Tommy's Margarita.) The calling card of Gokan however is the iconic Watermelon Koffeezz, a gin fizz-inspired cocktail that harmonises clarified watermelon juice with light roast coffee from Koffee Mameya, creating a refreshingly complex tipple that tells a story of cultural connection and nostalgia.

The food roster complements the cocktail offerings, showcasing Izakaya-inspired dishes crafted with seasonal ingredients to emphasise the five fundamental Japanese cooking techniques: raw, steam, grill, fry, and simmer. With options like Tipsy Shrimp Cocktail (with a moutai baijiu marinade) and the Macallan Crème Brûlée kakigori (a Japanese shaved ice dessert), Gokan elevates the drinking and dining experience, spotlighting the intersection of food and drink. 

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