Tokyo Noir
Cocktail bar · Long Beach ·
Japanese cocktail bar with seasonal drinks & izakaya bites
Japanese cocktail bar with seasonal drinks & izakaya bites
"The acclaimed bartender Kevin Lee, who dreamt up the menu, is credited with creating the First Love drink: a towering kakigori cocktail made from shochu, grapefruit, guava, milk, and a boozy makkoli whipped cream. The ice is imported from Japan, which shows in its refreshing, light, and delicate texture; grapefruit is the prominent flavor, mellowed by sweet guava and tempered by milk, while the whipped cream feels pillowy against the tiny shards of ice. The experience is as much about the transition from spooning the cocktail as it is about finishing the pooled liquid: "it’s especially delightful to drink every last drop once the ice has pooled and the whipped cream has melted." - Kat Thompson
"There's something about a Japanese-style cocktail bar with a secret entrance behind a Mexican restaurant that's totally Long Beach, and we're into it. The boozy, complex cocktails at Tokyo Noir aren't made with the same precision as that city's best bars, but they're far from boring—plus you get to watch the besuited owner carve giant ice spheres with a comically large knife behind the bar. Our favorites are the Drunken Tiger with umeshu and red pepper rhubarb, and The Nutorious made smoky with mezcal and hojicha amaro. Bar snacks like tuna temaki and okonomiyaki-style corn dogs are fine for soaking up a round of highballs. Reservations are required, so book ahead and look for a door with a red lantern down the alley from El Barrio Cantina to enter." - sylvio martins, garrett snyder
"This elegant rendition of a martini comes from veteran bartender Kevin Lee, whose speakeasy Tokyo Noir could be the most exciting bar to open in Long Beach in years. Inspired by Japanese whiskey bars, Lee uses ice from Japan and inventive techniques to produce some of the best cocktails in LA. The Monochrome comes ice cold, mixing Ki No Bi gin, daijingo sake, and housemade vermouth blanc with the essence of piney matsutake mushrooms. A savory-sweet plum adds a colorful garnish and a briny element in a final result that was clearly inspired by martinis but blends in so much more flavor. — Matthew Kang, Eater Southern California/Southwest lead editor" - Rebecca Roland
"Sleek Tokyo-style cocktail bar Tokyo Noir has landed in Long Beach, tucked into the back alleyway of El Barrio Cantina. The bar comes from restaurateur Jesse Duron and acclaimed bartender Kevin Lee (Puzzle Bar and the Wolves). The cocktails evolve with California’s seasons, prepared using Japanese bartending techniques emphasizing precision and balance. The menu features a lineup of highballs, plus cocktails like the Kaiju with Japanese rum, Midori, creme anglaise, and yuzu. Watch out for Lee throwing cocktails and carving ice behind the bar." - Rebecca Roland
"There's something about a Japanese-style cocktail bar with a secret entrance behind a Mexican restaurant that's totally Long Beach, and we're into it. The boozy, complex cocktails at Tokyo Noir aren't made with quite the same precision as that city's best bars, but they're far from boring—plus you get to watch the besuited bar director carve giant ice spheres with a comically large knife behind the bar. Our favorites are the Drunken Tiger with umeshu and red pepper rhubarb, and The Nutorious made smoky with mezcal and hojicha amaro. Bar snacks like tuna temaki and okonomiyaki-style corn dogs are fine for soaking up a round of fizzy highballs. Reservations are required, so book ahead and look for a door with a red lantern down the alley from El Barrio Cantina to enter. We haven’t been here yet, but want you to know this spot exists." - Garrett Snyder
