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"The look at this cacao-themed boite, in the Toranomon Hills Yokocho food hall, is medicine-man-meets-mad-scientist, with walls adorned with bunches of dried flowers, shelves lined with botanical infusions and baskets filled with palm-sized cacao pods on the counter. Shuzo Nagumo’s inventive recipes incorporate every part of the Amazonian fruit, in drinks like the cacao pulp fizz or the chocolately cacao Negroni. He collaborates with companies such as Cacao Hunters and Maison Cacao, who work with indigenous growers in Colombia. Seasonal fruit and locally grown flowers make it into tipples such as the pepper leaf tonic and lemon, rose and geranium cocktail. Food-wise, there’s a lovely selection of fair-trade chocolate and spiced sweets to pair with the drinks, but not much in the way of mains." - Melinda Joe
