Japanese Dining Chain Kofuku Rolls Out India’s Largest Sake Cocktail Program

Japanese dining chain Kofuku has rolled out a new cocktail program, beginning at its Andheri outlet and soon expanding to Lower Parel and Powai in Mumbai. This beverage initiative marks a strategic extension of the brand’s culinary approach into the bar space, integrating traditional Japanese spirits with contemporary mixology.

Recognizing the growing popularity of sake and soju—already among the top-selling spirits at its outlets—Kofuku has developed a cocktail menu that centers on these beverages. The program combines house-made infusions, high-quality ingredients, and refined techniques, aiming to align the bar experience with the brand's broader culinary identity.

The new cocktail menu has been curated by mixologists Pooja and Fay from Mr. Bartender and The Crew, in collaboration with Wasim, Mukesh, Jatin, and Jko from Kofuku’s bar team. The offering features what is claimed to be the country’s most extensive sake and soju-based cocktail selection. It also incorporates modern bartending techniques such as Japanese-style ice carving, umami-rich infusions, foams, airs, and detailed garnishing.

Signature drinks include the Japanese Ume, a cocktail defined by its delicate fruit notes and balanced profile. Another standout is the Samurai’s Honour, infused with wasabi and designed to reflect traditional Japanese elements, drawing inspiration from samurai folklore.

The beverage offering is developed to complement Kofuku’s food menu, curated by Executive Chef Suresh Pariyar. Dishes such as Oh My God Sushi, Sausage Kimbap, Rock Shrimp, Spicy Korean Chicken, and Chef’s Special Curry remain key highlights, combining Japanese, Korean, and Nikkei influences.

Kofuku’s interiors also align with its culinary ethos, blending traditional Japanese aesthetics with contemporary design. Tatami-style seating, ambient lighting, and the use of wood and natural textures contribute to a cohesive dining environment.

Amit Goel, Founder of Kofuku said, “For me, Kofuku isn’t just a business, it's a living emotion. Starting it was a leap of faith driven by love for Japanese culture; continuing its legacy is about creating joy, one guest at a time.” Speaking on the balance between work and personal life, he added, “When your work is an extension of what you love, the lines between life and work don’t blur; they align.”

The new beverage strategy supports Kofuku’s positioning as a hybrid hospitality space—bridging fine dining and nightlife—while also responding to a growing consumer interest in Asian spirits and culture-led experiences.