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Why Fine Dining Restaurants and Luxury Hotels Trust ROCOCO

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FINE DINING RESTAURANTS AND LUXURY HOTELS

ROCOCO Will Always Remain Exclusive to Fine Dining

ROCOCO values more than simply being served by fine dining restaurants and luxury hotels. We are building long lasting relationships with our partners that are rooted in the shared values of elevation and collaboration. Before we finalized the ROCOCO recipe, we visited fine dining restaurants across Tokyo to carefully listen to chefs and sommeliers and refine the ROCOCO recipe and concept through their insights and feedback.

Details such as our delicate, non-bitter flavor that does not overpower fine cuisine evolved through our dialogue with fine dining chefs, sommeliers and customers. We did create ROCOCO in isolation. We developed ROCOCO hand in hand with fine dining leaders to quietly elevate the fine dining experience.

ROCOCO seeks to build long lasting relationships with the fine dining chefs, sommeliers, and hospitality professionals who share our commitment to elevate the fine dining experience. Our vision for our luxury beer is to become a key part of Japan’s fine dining experience.

The story of ROCOCO has been shaped through carefully built relationships, and going forward, we will continue working alongside the fine dining leaders to create new value and experiences for the fine dining industry in Japan.

Fine Dining Leaders Choose ROCOCO.
Hear What They Are Saying

I used to dislike beer, but the moment I tasted ROCOCO for the first time, I thought to myself 'this is delicious!' And since then, my perception of beer has completely changed.

Modern French 'HOMMAGE'
2 Michelin Star
Owner-Chef, Noboru Arai

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ROCOCO doesn't overpower the food but still has a strong presence and perfect portion size, so I recommend it.

Sushi 'Nishiazabu Taku'
2 Michelin Star
Owner, Mayumi Nagata

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I chose ROCOCO simply because it tastes truly delicious. Its clean flavor pairs well with savory dishes like fried chicken wings and salty dishes such as caviar. The fruity smoothness makes it popular even among those who usually dislike beer.

Japanese Cuisine 'KUTAN'
2 Michelin Stars
Owner, Kotaro Nakajima

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Recently, customers have said things like 'I know this! I want to drink it!' and praised the cute bottle and logo design.

Japanese Cuisine 'Towa'
1 Michelin Stars
Head Chef, Takaaki Tokuyasu

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When I first tasted ROCOCO I was surprised by its delicate flavor. Fruity yet deep, with an aftertaste that doesn't leave the usual hop bitterness but has a surprisingly refreshing finish. It's truly unique compared to other beers..

Modern French 'Crony'
2 Michelin Stars
Recipient of the Asia's Best Sommelier Award
Owner-Sommelier, Kazuki Ozawa

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ROCOCO is a luxury beer that is fresh and fruity. Its texture and flavor are delicate and soft. Despite being elegant, its charming appearance makes it approachable, which perfectly fits the concept of our restaurant NéMo.

Modern French 'NéMo'
1 Michelin Stars
Owner-Chef, Kenichi Nemoto

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I used to dislike beer, but the moment I tasted ROCOCO for the first time, I thought to myself 'this is delicious!' And since then, my perception of beer has completely changed.

Modern French 'HOMMAGE'
2 Michelin Star
Owner-Chef, Noboru Arai

Read the Interview

ROCOCO doesn't overpower the food but still has a strong presence and perfect portion size, so I recommend it.

Sushi 'Nishiazabu Taku'
2 Michelin Star
Owner, Mayumi Nagata

Read the Interview

Japanese Cuisine 'KUTAN'
2 Michelin Stars
Owner, Kotaro Nakajima

Read the Interview

Recently, customers have said things like 'I know this! I want to drink it!' and praised the cute bottle and logo design.

Japanese Cuisine 'Towa'
1 Michelin Stars
Head Chef, Takaaki Tokuyasu

Read the Interview

Modern French 'Crony'
2 Michelin Stars
Recipient of the Asia's Best Sommelier Award
Owner-Sommelier, Kazuki Ozawa

Read the Interview

Modern French 'NéMo'
1 Michelin Stars
Owner-Chef, Kenichi Nemoto

Read the Interview

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“RESTAURANT INTERVIEWS” features exclusive long form interviews with our partner restaurants, offering a behind the scenes look into their story, cuisine, and restaurants.

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ANA SUITE LOUNGE

ROCOCO is the Only Beer Served at the ANA SUITE LOUNGE Bar Counter

The ANA SUITE LOUNGE, ANA's premier lounge at Haneda Airport's International Terminal 2, reopened in July 2023. Designed for comfort and privacy, it features a spacious and refined setting with a variety of seating options, a dedicated dining area, and a bar counter where bartenders craft a selection of curated drinks. ROCOCO Tokyo is the only beer served at the lounge's bar counter. You can expect to be served in our ROCOCO Tokyo GLASS, a delicate handmade glass that provides the most elevated experience in which to enjoy ROCOCO. As one of Japan's most distinguished companies, ANA represents the pinnacle of Japanese hospitality on the global stage. The ANA SUITE LOUNGE is known for its exceptional service and uncompromising standards, and ROCOCO is honored to be part of this prestigious lounge. Enjoy a moment of peace and elegance with ROCOCO before you take off.

INTERNATIONAL

Japan’s First Luxury Beer Resonates with Global Tastemakers

ROCOCO is now available at Michelin-starred restaurants and luxury hotels across Asia, including in Singapore and Taiwan. ROCOCO will continue to expand into new countries and markets as we develop our global presence.

Singapore

PRODUCT 「ROCOCO Tokyo」が実現した日本初のラグジュアリービール

"Odette"

3 Michelin Stars

A timeless French restaurant by French-born Chef Julien Royer, creating dishes with rich Asian umami ingredients.

OFFICIAL WEBSITE

ROCOCO GLASS 日本で最もエレガントなビールグラス「ROCOCO Tokyo GLASS」が誕生！

"Burnt Ends"

1 Michelin Star

Chef Dave Pynt's modern Australian barbecue grills luxurious ingredients in a custom four-tonne oven.

OFFICIAL WEBSITE

Taiwan

"Logy"

2 Michelin Stars

Japanese Chef Ryogo Tahara's "Asian contemporary" menu infuses French cuisine with Asian ingredients and cooking techniques.

OFFICIAL WEBSITE

"IMPROMPTU"

1 Michelin Star

Chef Paul Lee creates innovative dishes based on traditional French techniques while challenging the traditional fine dining experience with his own casual fine dining concept.

OFFICIAL WEBSITE