An intimate 10-seater bar in Brisbane’s West End has been stirring more than just cocktails since opening last December. +81 Aizome Bar has quickly become the city’s hottest bar to visit.

The +81 Aizome bar evokes the essence of classic bar experiences in Ginza, where one-on-one service is delivered by the sole bartender, award-winning Tony Huang (ex Par in Melbourne). Specialist ice imported from Japan is hand-cut, whilst cocktails are served on hand-blown stemware from Tokyo, Japan. 

Mixologist Tony Huang crafts individual cocktails in front of guests while explaining their intricate process of construction for each. Huang is one of Australia’s best bartenders, and his expert techniques reflect this. At +81 Aizome, he refines his finesse and approach to omotenashi – the Japanese word for the highest form of hospitality. In Japan, this service is what makes any dining or hospitality experience so special, but in Brisbane, the concept is new.

Brisbane-born Huang has brought his concept of ‘neo cocktails’ to +81, with his drinks crafted over a multi-day process using freeze-integration techniques with unconventional fresh ingredients, carefully crafted in-house. Served in a wine format, Huang has brought his evolving ideas to +81, also taking cues from Japan’s contemporary mixology and fine dining scene (which also serve saké in wine format).

The forward-thinking drinks menu split in two, half of the menu is ‘Fresh’ with classic cocktails made from Japanese tea and fresh seasonal fruit, whilst the second half of the menu is a curated list of his ‘Neo’ aged cocktails. For instance, the Tomato Rosé has been made with tantakatan shiso shochu, rosé, organic sencha saemidori, spiced tare, dill, strawberry, tomato, chilli skin contact, whilst the Cacao Riesling is comprised of roku gin, 21 saep scarp riesling, creme de cacao, hachimanjyu white tea, white peppercorn and lemon.

The list is exciting, and for those that can’t choose just one or two, there is the ‘Cocktail Experience’ of six 60ml neo-cocktails flight. All aged over 5 days, they are presented chilled.

Champ Creative (by Monique and Joanna Kawecki in Brisbane and Tokyo respectively – also the duo behind Champ Magazine) curated and sourced the glassware and tableware for +81 Aizome bar (and the restaurant to be opened in late 2025), working directly on custom-made wares from Japanese artisans and makers to ensure the +81 experience would be as authentic as possible. ‘A Journey Across Japan’ was the philosophy, where every item used by guests in their dining experience would transport them through Japan’s traditions and history – from the to the washi paper menu.

Kimura Glass’ stemware was selected in Tokyo, together with +81 sommelier Herve Dugognen’s needs for the bar and restaurant, elevating the experience to a refined unforgettable moment.

From visiting the glassware artisans in Tokyo, to trekking 2 days to visit lacquerware artisans in West Japan (for bowls, trays and hash), Champ Creative went deep into authentically ‘made in Japan’ tableware and glassware completely unique to +81. Through this, the energy of the craftsperson’s generational knowledge and skill can be felt just by holding their wares during dining.

Champ Creative also worked on custom tableware commissions with two key artisans in Australia, working with the finest Japanese clay: in Sydney, ceramacist Malcolm Greenwood, and Leia Sherblom GRIT ceramics in the Northern Rivers.

With a training lineage from Japanese potters, they are true artisans here in Australia working collaboratively with the most respected chefs in the country, equally as expert in their craft as one another.

The minimalist and elegant bar itself has been designed by Brisbane-based Argentinian-Australian designer Alexander Lotersztain, also acting as a precursor to the +81 Japanese restaurant that will open next door early Autumn, also designed by Lotersztain. 

Aizome is the Japanese word for indigo dye, and this rich blue hue translates across the bar juxtaposed with deep brown, natural timber detailing. Leather accents feature on the bar counter rest and seating, whilst a custom-crafted one-of-a-kind rotating tri-section bar display (also designed by Lotersztain) enables guests to easily discover curated spirits from Australia and abroad. 

And the indigo blue uniforms worn by staff? They’re made in Japan from 100% cotton – curated by Champ Creative – ideal for Queensland’s hot and humid environment whilst signifying the Japanese roots of the bar.

To accompany drinks, head chef Aidan Whittle has created artfully-crafted intricate and endearing bar snacks using local and seasonal ingredients.

Each week the menu slightly changes as do the seasons and their offering of fresh seafood or produce. From the delicately-layered prawn tempura to wagyu katsu-sando, each dish is carefully constructed and inventively designed.

Appellation oysters (served ‘Smoked Cucumber’ or ‘Whisky Motoyaki’ style) are on offer, along with Japanese-inspired dishes such as Summer Tartlet (Manchego cheese, sunflower praline, caviar), Satsuma-age (Saddle-tail snapper, bonito, kohlrabi) and Prawn Shinjo-age (Prawn head emulsion, yuzu kosho). We’re big fans of Appellation oysters and finding these on the menu highlight the bar’s dedication to quality ingredients.

A visit to +81 Aizome feels like a complete dining experience, with a comprehensive menu of light snacks, there is enough to satisfy someone dining on the lighter side, with both savoury or sweet cocktails (also with non-alcoholic options) to match.

With a constantly evolving menu, and consistent service of the highest level, we can’t wait to return to +81 Aizome to see what new ideas they bring to the table, or should we say, bar.

+81 AIZOME BAR
259 Montague Road,
Brisbane, Queensland, 4101

Images: Florian Groehn©