Sydney Get Ready To Party! Tokyo Confidential Takes Over Rekōdo

Drink, Sydney / 16 April 2024
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Sydney Get Ready To Party! Tokyo Confidential Takes Over Rekōdo

Drink, Sydney / 16 April 2024

Forget quiet nights, this one-night takeover promises cocktails, music, and a whole lot of fun.

Forget the hushed reverence of traditional Tokyo listening bars. On Wednesday, May 1st, Rekōdo, Barangaroo’s harbourside haven, is transforming into a party zone thanks to a one-night-only takeover by Tokyo Confidential.

This May, Tokyo Confidential, a bar helmed by renowned hospitality veterans, takes over Rekōdo, the harbourside haven known for its modern take on the Japanese kissaten (a cafe-bar dedicated to vinyl).

This isn’t your typical, hushed listening experience. Tokyo Confidential promises a night of good company, upbeat music, and creative cocktails – a stark contrast to the traditionally reserved atmosphere of Tokyo’s listening bars.

Leading the charge are Tom Egerton (sustainability champion and former bar manager of Sydney’s Eau de Vie) and Holly Graham (drinks writer currently ranked ninth on the Bar World 100). Inspired by their Hong Kong house parties, Tokyo Confidential aims to create a welcoming space where everyone feels comfortable to let loose and enjoy themselves.
Egerton and Rekōdo’s resident DJs will curate a playlist to match the vibe. Expect a lively mix of music to complement the four signature cocktails on offer.

These innovative concoctions embody Tokyo Confidential’s playful spirit. The ‘Tea Sea,’ for example, blends Bombay Sapphire Gin with tropical green tea and a touch of smoky salt for an herbal and aromatic experience. Feeling nostalgic? The ‘Tokyo Banana Colada’ reimagines the classic train station snack with Angel’s Envy Bourbon, banana, coconut, and a touch of umami.

Rekōdo’s head chef Michael Dabbs isn’t sitting on the sidelines either. He’s curated a menu of delicious bar snacks designed to perfectly complement the cocktails. Plates featured include a bang bang chicken with a kick of sesame and chilli bean sauce as well as yellowfin tuna and jalapeño nori tacos for a taste of the sea. Tempura zucchini flowers with a sweet and sour dashi dressing and soft-shell crab baos with pickles and nahm jim round out the menu, offering a delightful mix of textures and flavours.

“We’re excited to bring our brand of hospitality to Sydney and share it with guests,” explains Egerton. “We’re not the typical Japanese bar, and we think it’ll be a fun experience for everyone.”

Get ready for this one-night-only, loud and rowdy party as this global collaboration promises a night to remember, book your table here.