A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Community. Not clickbait.

Tokyo’s ‘Bar Trench’ is Coming to Chinatown for One-Night-Only, March 9th

Got a serious thing for cocktails? Then block Thursday, March 9th off your calendar, when Ebisu, Tokyo’s award-winning Bar Trench will be landing at Keefer Bar for a special pop-up event.

Trench’s co-owner and chief bartender, Rogerio Igarashi Vaz, will be bringing his 19+ years of bartending experience – along with fellow co-owner, Takuya Itoh (also founder of Small Axe Inc.) – to the Keefer for one-night-only, from 6-10pm. Together, they’ll be sharing a specially designed menu of five cocktails featuring Whisky from Nikka’s Coffey Series – including their famous ‘Trench 75’ with Nikka Coffey Gin, lemon, honey and sparkling sake – to create an approximation of (the beginning of) a night spent drinking in Tokyo.

All-in, this pop-up has all of the makings of a rare and memorable experience – without having to fork out the cost of a plane ticket to Japan. Plus, we think that sipping on good drinks amid a crowd of cool, fun people (Trench is known for creating a vibrant atmosphere of community and creative culture, as well as their drinks) in good spirits sounds like a mighty fine way to warm up during a wintry evening!

Surely, we aren’t the only ones with that line of thinking, though. So, although walk-ins are always welcomed at the Keefer, in this particular case making a reservation well in advance is probably a good idea. Do that here. (If you’re feeling a bit less committal, you can also keep tabs on and/or RSVP to the Facebook event here.)


Neighbourhood: Chinatown
135 Keefer St
604-688-1961

A Look Inside Slo Coffee, ‘Officially’ Opening Doors on Fraser Street Next Week

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Burdock & Co. Announces a Slow Food Fundraiser Dinner

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Wellness in Whistler: A Weekend Dive into Nourish

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Join Cafe Medina for Their One-Night-Only ‘Summer Crush’ Beer Dinner, June 13th

Although still a week out from Summer's 'official' advent, we think that there's certainly no harm done getting an early start calibrating yourself to the season by reacquainting your palate and stomach with some of its best flavours and ingredients.