Oct 11, 2025: I indulged in a five-course cacao cocktail tasting menu at Memento Mori (メメント・モリ) , an intimate craft cocktail bar nestled in the Toranomon Hills Tower, Tokyo, Japan. Every offering on the menu highlights the many forms of cacao bean through the chocolate-making process. For those abstaining from alcohol, there is a selection of creative mocktails and chocolat chaud.
The interior of Memento Mori was beautifully decorated with botanical cacao arrangements, chocolate-themed fine art, and playfully macabre decorations in homage to its Latin name translating as “Remember you will die.”
I got the signature cocktail course (9900¥ / $65 USD), where each cocktail explores the cacao bean transformation from pulp, nib, powder, husk, and chocolate. Three of the cocktails were on the normal menu, and two were off-menu surprises. Without further ado…
#1: Cacao Pulp
CACAO PULP FIZZ
Cacao pulp / vodka / cacao pulp vinegar / passion fruit / citric solution / soda
The tasting started off light and refreshing with the fruit pulp of cacao. It tasted tropical and tart, like lychee or passionfruit.
#2: Cacao Nib
Season’s fruits
Cacao nib-infused cognac and Japanese grapes
An unfortunate side effect of imbibing is poor memory. I think this tasted like a chocolatey wine?
#3: Cacao Powder
Amazon Cacao & Rose
Rose vodka / Amazon cacao powder / water / cacao ferment syrup, rose
A floral and creamy chocolat chaud (Parisian drinking chocolate) cocktail. An indulgent drink that Marie Antoinette might’ve sipped in Versailles.
#4: Cacao Husk
Cacao Smoke Garganerra
Cacao nib infused Ron zacapa / G4 (homemade barrel aged liqueur) / Woodland Bitter / Carpano Antica Formula / smoke
A heavy, complex, and bitter drink. I wonder if the cacao husks were smoked? Brown drink enthusiasts would love this, but the booziness of made it hard for me to finish.
#5: Chocolate
Mexican Hot Chocolate
Mezcal, tabasco, dark rum, spices, hot chocolate
A spicy and warm drink to finish off the tasting. This was my favorite cocktail of the night — the leathery taste of mezcal paired wonderfully with the sweet hot chocolate and rum. Tabasco sauce and spices completed this heavy-hitter.
Snack Intermission
Our drinks came with complimentary chocolate kettle corn and dried fruit. The alcohol made us all snacky, so we ordered additional nibbles (pickled vegetables, charcuterie and olives, cheese plate, and homemade chocolates). All great choices, and we ordered a second cheese plate.
Other Cocktails
Other cocktails that my drinking companions ordered that I took sips from. Ordered from most to least memorable, though all of them were tasty.
Dia De Muertos
Chipotle Tequila / Cacao pulp / Husk, almond, and hibiscus tea / Syrup made from Pan de Muerto (Mexican Bread of the Dead) / Orange Juice / Lemon Juice / Chocolate Bitters
Topped with a crispy rice cracker and daffodil petals.
A seasonal signature and group favorite.
Chocolate Porcini
Porcini infused vodka / chocolate ganache / cream
The mushroom umami added an earthy element to the chocolate ganache. For a mushroom enthusiast, this was very delicious.
Theobroma
Cacao nib infused vodka / Cacao nib infused rum / Graham vintage port 2000 / Creme de cassis
High alcohol percentage and very rich, named after the scientific name of cacao, Theobroma Cacao.
Cacao grasshopper
Cacao nib infused vodka, Get 27 (Creme de menthe), Double cream, cacao powder
Light, creamy, refreshing. I’ll be trying to recreate this for Christmas.
Cacao Cream Fizz
Cacao nib infused vodka / cacao ferment syrup / cacao gin syrup / lemon / cream / egg white / soda
I’m sure this was delicious and refreshing, but after so many impactful chocolate drinks, this one was the most forgettable.
We ambled back to our hotel in the misty rain, drunk and happy.
