The chocolate cocktail “Chocolat Caramel” is the most popular item on the menu. You can enjoy the richness and sweetness of the original ganache (nama-choco) paste with a clean, refreshing finish. It can also be prepared as a non-alcoholic option.
A colorful array of jewel-like, handcrafted chocolates is on display.
A circular glass door, much like a full moon. Upon opening that door, a sweet aroma—unexpected for a bar—wafts toward you. The space is filled with a sophisticated Kumamoto evening, where you can leisurely enjoy cocktails and original chocolates.
That post-dinner craving for dessert after leaving the first spot, coupled with the desire for just one more drink. A “chocolate bar” that satisfies both of these moods can be found in the Shinshigai district of Kumamoto City.
The signature chocolate cocktail features a gold rum base. With its moderate alcohol presence, this lightly aged rum is smooth and easy to drink, making it a perfect recommendation for those who aren’t heavy drinkers but are in the mood for a little something, or even for those who might have overindulged a bit at their first stop. The “Chocolat Caramel,” a standout favorite among the chocolate cocktails, is a frozen drink primarily blended from handmade nama-choco (ganache) paste and rich, velvety fresh cream. Upon tasting it, a clean, bitter note cuts through the deep sweetness—an addictive flavor profile that will surely draw you back for another visit.
Every chocolate cocktail is a completely original recipe, perfected through trial and error by bartender Eiji Takemura. It was 17 years ago that Mr. Takemura opened “Septiglass.” In a city like Kumamoto, which is home to many bars, he chose chocolate as his focus so as not to be lost in the crowd.
Much like his cocktails, the original chocolates he began creating as a self-taught chocolatier have become a popular attraction, with many customers visiting specifically for them. “The philosophy behind chocolate and cocktails is quite similar,” Mr. Takemura explained with a smile. Choosing which ingredients to pair and how to combine them is much like selecting components for a cocktail shaker—adjusting for the season or the mood of the day. By pursuing excellence in both flavor and presentation, he has now developed over 100 different recipes. On the day of our visit, a yellow, flower-shaped blue cheese chocolate was on display; the richness of the cheese matched the sweetness of the chocolate so exquisitely that it was truly a bar-exclusive treat perfectly suited for pairing with alcohol.
Meticulous tempering is the heart of everything. From this process, the chocolates and the ganache (nama-choco) paste for the cocktails are crafted.
The chocolates are also available for takeout. During the Valentine’s season, special heart-shaped chocolates also make an appearance. They are popular every year, so making a reservation by phone is the most reliable way to secure yours.
With meticulous tempering and smooth ganache, the chocolates are not only exceptionally delicious, but they also offer a different way to delight you with a variety of flavors and appearances every time you visit. Aside from the standard popular chocolates, the lineup changes every two weeks. If you encounter a flavor that you would love to taste again, please do tell the bartender, Mr. Takemura. He might just include it as one of the recipes he would like to recreate.
Inside the dimly lit bar, with chocolates of various flavors and sweet, slightly bitter chocolate cocktails—in this shop, which feels like the threshold between the everyday and the extraordinary—join the ranks of Kumamoto’s adults, if only for today.
Fruit cocktails made with fruits from Kumamoto Prefecture also pair well with chocolate. In winter, Dekopon citrus and strawberries, and in spring, peaches and spring watermelons are also something to look forward to.
A refreshing iced chocolate cocktail (top) that allows the flavor of the ganache (nama-choco) paste to shine through most prominently, and a white chocolate cocktail (bottom) based on white rum and white ganache (nama-choco).
The complimentary sweets starter plate changes from day to day. On this particular day, it featured a chocolate and cassis mousse, a financier, and leaf-shaped cookies. Everything is handmade, and the quality is truly impressive.
