Thé Hoji Épicé at Virtù Tokyo: Beauty & the Beast in a Glass

Photo Credit: Four Seasons Hotel Tokyo at Otemachi

There’s a certain kind of polish that can’t be taught — and Virtù has it down to an art. Perched on the 39th floor of the Four Seasons Hotel Tokyo at Otemachi, this sky-high bar moves with quiet precision from the moment you arrive. You’re never left searching for service or second-guessing your next pour — every transition feels instinctive, which is exactly why the team took home the Michter’s Art of Hospitality Award in 2024. With a staff fluent across nine languages, Virtù truly feels like a global lounge hovering above Tokyo.

While cognac anchors the identity here, the cocktail program is deeply rooted in Japan’s liquid heritage. Sake, shochu, and nuanced vintage liqueurs all make appearances, and a beautifully designed menu map traces each ingredient back to its origin — a subtle nod to terroir and craftsmanship. Standouts include a decadent fig-and-cognac nightcap and the beautifully layered Smoked Ume Fashioned, built with homemade brandy umeshu, Michter’s bourbon, Japanese whisky, and hinoki bitters for a whisper of smoke.

Collectors will note the crown jewel behind the bar: Japan’s only bottle of Rémy Martin Louis XIII Rare Cask, offered at a price tag that’s very much in once-in-a-lifetime territory.

Just inside the entrance sits Virtù’s aging room — shelves lined with glowing jars of house-made umeshu, including an ultra-luxurious version based in chartreuse. The room itself leans fully into Art Deco glamour: plush seating, gleaming metallic accents, and cinematic views over one of the most hypnotic cityscapes on Earth. It’s the kind of place where one drink quietly becomes three — not because you’re rushing, but because you never want to leave.

Photo Credit: Four Seasons Hotel Tokyo at Otemachi

After learning about the Hoji Epicé, a nod to Beauty and the Beast, I had to try it. It’s a drink that feels both contemplative and irresistibly modern. Built on hoji vodka and hoji liqueur, the cocktail draws its soul from hōjicha, Japan’s roasted green tea known for its warm, toasty, nut-forward character and naturally low caffeine, making it as soothing as it is complex. The roasted tea notes lend a subtle smokiness and caramel-like depth, while aromatic bitters and ginger beer introduce lift and spice, and a delicate touch of cranberry adds just enough brightness to keep everything in harmony. The result is a highball-style cocktail that’s layered rather than loud — earthy without being heavy, spicy without being sharp, and quietly luxurious in the way only the best Japanese flavors tend to be. Says assistant head bartender Graham Kimura of the cocktail, “Hoji Epicé is our Paris-meets-Tokyo nod to Beauty and the Beast. Japanese hojicha for warmth, French vodka for elegance, then ginger and citrus for a little bite. The rose ice melts slowly, softening the drink as the story unfolds.” Below, find how to make this decadent and delightfully beautiful libation.

How to Make the Hoji Epicé

Photo Credit: Four Seasons Hotel Tokyo at Otemachi

Hoji tea
– Gray Goose vodka
– Hoji liquor “tiara”
Infuse overnight
↓
Add
– ginger beer
– tonic water
– lime juice
– sugar
Rose ice
– cranberry juice
– ginger ale
Photo Credit: Four Seasons Hotel Tokyo at Otemachi

VIRTÙ is located at the Four Seasons Hotel Tokyo at Otemachi at 1 Chome-2-1 Ōtemachi, Chiyoda City, Tokyo 100-0004, Japan