Hidden behind the bustle of Central, Gokan is the first Hong Kong outpost of renowned mixologist Shingo Gokan, co-launched with hospitality veterans Russell Stradmoor and Amanda Cheung. “Gokan” (五感) refers to the five senses in Japanese — and that philosophy is woven into every aspect of the bar: lighting, sound, texture, taste, and service. The location on Ice House Street is itself meaningful: the site was once Hong Kong’s ice storage facility, lending heritage to the boutique cocktail venture. Inside, expect an L-shaped bar layout, vintage touches mixed with Japanese minimalism, and subtle nods to Hong Kong’s bing sutt (old cafés) in parts of the front lounge. The cocktail menu is organized around five flavour profiles (sweet, sour, spicy, bitter, savoury), and each drink can be ordered in three formats: on the rocks, strained (neat), or as a highball. Standout cocktails include a Watermelon Koffeezz (clarified watermelon + light roast coffee) and a Mapo Mary (Sichuan spice twist). Food is part of the story, not an afterthought — the menu features Japanese izakaya-inspired small plates, with techniques and ingredients echoing the same “five techniques” ethos: raw, steam, grill, fry, simmer. Gokan opened mid-2024, with a grand celebration event “Gokan’s SG10” where Shingo and protégés debuted signature cocktails. In Asia’s 50 Best Bars 2025, Gokan was ranked #33 — a notable entry in Hong Kong’s bar scene. Visiting Gokan is about more than drinking: it’s a holistic sensory experience with deliberate design, layered flavours, and bar theater.
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