The Top.

Set high above Aoyama-dori with an open terrace on the 20th floor of THE AOYAMA GRAND HOTEL, The Top. offers an airy setting to sip inventive drinks against the backdrop of Tokyo's evening skyline. The signature cocktails weave in pan-Asian aromas and spices, highlighted by the Midnight in Saigon—blending Tanqueray gin with fino sherry, elderflower, and lime—and the Bangkok Mule, where mezcal meets kaffir lime leaf and ginger cordial for a crisp, refreshing lift. Concoctions like the Yuzu Colada, layering Hennessy VSOP with yuzu sorbet and coconut syrup, and the Tropical Espresso Martini, matching Havana Club with passionfruit and espresso, showcase deliberate contrasts between base spirits and bright aromatics.

Those visiting early in the evening can take advantage of happy hour from 17:30 to 19:30. The happy hour lineup features Mandois Champagne, Ki No Bi Kyoto dry gin and tonic, Aperol spritzes, and highballs made with The Singleton 12 Year, making it an easy perch for an aperitif. Beer drinkers can turn to Japanese craft selections like Warau West Coast IPA from Miyazaki or Brasserie Knot “WIND” IPA from Hokkaido, while non-alcoholic options include house-made ginger ale and botanical tonic mocktails.

The food menu favours drink-friendly bites such as fragrant truffle nuts, cheese selections, and sliced prosciutto. Warm plates are also on offer, including fried potatoes served with cheese and truffle mayonnaise, buffalo chicken wings, and house tacos. For a sweet conclusion, pairings like Chita whisky chocolates or gorgonzola semifreddo provide a rich accent alongside a glass of whisky or wine.