Classic Cocktails with A Twist at Doraku Sushi

Kazuma Kitajima, Marketing Manager at Aoki Group, announced a new cocktail menu at both Doraku Sushi & Izakaya locations in Waikiki and Kaka’ako. Created by Aoki Group mixologist Ryan Birkett with direction by Aoki Group founder Kevin Aoki, the new menu reflects a return to cocktail classics with a twist.

Says Kitajima, “The new drink menu we recreated at Doraku attracts a modern and vibrant clientele made up of both tourists and locals. We added more value to our cocktails by offering premium liquors to our shelves, including top brands such as Tito’s Vodka, El Tesoro Tequila, local Rums such as Kuleana and Mahina, and our Aoki Bourbon Select Whisky such as our Aoki Knob Creek Rye and Aoki Buffalo Trace.”

Birkett shared his inspiration behind creating one of his newest concoctions, the “Tokyo Sour,” a funky spin-off of the classic Whiskey Sour. He explains, “One day, a customer ordered a Whiskey Sour, and I was inspired to give it some tropical flair. Usually, classic Whiskey Sour cocktails contain egg whites for the froth topping, but I wanted to stay away from that.” Birkett continued, “Instead, I created the new version by using Pineapple, which creates that same froth once you shake it up. Next, we added a Yuzu-Lemon syrup made in-house. I want the Tokyo Sour to be a steppingstone for first-time Whiskey drinkers. It’s a drink that anyone can enjoy.” 

For visitors who seek the quintessential “taste” of Hawai’i, Doraku is the place to experience just that. Kitajima continues, “The new Aoki Tai is a riff on the classic Mai Tai cocktail, created with local ingredients including Kuleana Rum, distilled from sugarcane grown on Hawai’i Island. In addition, the Falernum (a syrup made with almonds, cloves, ginger, and lime zest) that we use gives the drink its tropical flavor.

The Butterfly Saketini is another new cocktail guests will enjoy, made with Orgeat (a versatile syrup mixture of almonds and orange flower water), Elderflower Liqueur, fresh Lime, Curaçao, and our Nama Zume Junmai Ginjo Aoki Sake.” Birkett added, “We use Aviation Gin, then infuse it with Butterfly Tea, an herbal tea made from edible blue Butterfly Pea flower petals, which gives the cocktail a signature purple tinge.” He continued, “The coupe glass rimmed with a generous dusting of “Yukari” is a combination of Ume Plum and Shiso leaf found in sushi. We always like to incorporate ingredients that come from the sushi bar.”

New cocktail menus next for Aoki Group sister restaurants will roll out, including 1938 Indochine and Rocky Teppanyaki. Kitajima added, “We wish to have similar drinks at all Aoki Group dining concepts that showcase each restaurant’s personality, style, and taste. For instance, guests will discover a version of the Sidecar cocktail in both Doraku and 1938 Indochine restaurants; however, they will each have their flavor profile unique to their dining concept. The classic Sidecar made in 1938 Indochine leans toward a more dry and bitter taste, while the Yamaha Sidecar made at Doraku is candy-like and sugary.”

For more information on the new cocktail menu or to make reservations, visit Aoki Group or follow Doraku Waikiki and Doraku Kaka’ako on social media at Instagram (@dorakusushi) and Facebook (Doraku Waikiki and Doraku Kaka’ako).

About the Aoki Group

Founded by third-generation restaurateur Kevin Aoki in 2006, the Aoki Group creates award-winning and Asian-inspired restaurant concepts. In Honolulu, Hawaii, these include Doraku Sushi & Izakaya (Waikiki), Doraku Sushi & Izakaya (Kaka’ako), Bluetree Café (Kapiolani), Bluetree Café (Kaka’ako), 1938 Indochine, and Qing Mu Noodle; and AOKI Teppanyaki & Izakaya, and Doraku Sushi & Izakaya in Miami, Florida. Thriving in the restaurant business is in Kevin’s DNA. He follows in the footsteps of his Father, Hiraoki “Rocky” Aoki, the founder of world-famous Benihana, and his Grandfather, Yunosuke Aoki, who was the first to open a restaurant in Japan. Kevin has the same mission as his Father and Grandfather before him: “To make good friends through great food.”