"Nokishita711, a standing-room-only Kyoto gin bar, revels in experimentation: Bartender Tomoiki Sekine is known for his “liquid cuisine” philosophy, which uses alcohol as a lens to explore unexpected food combinations (think: peach, grilled beef, and sweet chili vinegar with green tea and vodka). Sekine will be serving both a special cocktail menu at Gori Gori Peku — Kado no Mise’s Japanese whisky bar — and a sake-based cocktail pairing for the 10-course Kaiseki menu in the restaurant’s dining room. Find tickets for the February 3 and 4 dinner, with options at both 5:30 p.m. and 8:45 p.m., on Tock." - Justine Jones