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From local shops and favorite beaches to cocktails at sunset.

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The House Time

Time at THE HOUSE

Sunset cocktails and BBQ at the house.

The House Signature

Whole-Watermelon Vodka

A THE HOUSE summer classic and party centerpiece.

Ingredients

1 watermelon / vodka to taste / ice (optional)

Method

1. Halve the watermelon. Slice one half to eat as usual.
2. Scoop out the other half, cut into bite-size pieces, and return them to the rind.
3. Pour vodka over the fruit and chill until absorbed.
4. Spoon up the tipsy watermelon—and drink responsibly.

Sunset

Aperol Spritz

The color of sunset in a glass.

Ingredients (one drink)

60 ml Aperol / 90 ml sparkling wine / soda / orange / ice

Method

1. Fill a glass generously with ice.
2. Add sparkling wine, Aperol, then soda (3:2:1).
3. Garnish with orange and stir only lightly.

Summer

Mojito

Fresh with mint and lime.

Ingredients (one drink)

45 ml white rum / 1/2 lime / 10 mint leaves / 2 tsp sugar / soda / ice

Method

1. Gently muddle the mint, lime, and sugar.
2. Add ice, rum, then soda.
3. Stir once and garnish with mint.

For everyone

White Sangria

A pitcher to share.

Ingredients (one pitcher)

1 bottle white wine / orange, lemon, and apple / 2 tbsp honey / soda / ice

Method

1. Mix the fruit, wine, and honey.
2. Refrigerate for several hours or overnight.
3. Add ice and soda just before serving.

Non-alcohol

Citrus Spritz

For drivers and children too.

Ingredients (one drink)

Orange and grapefruit juice / soda / lime / mint / ice

Method

1. Fill halfway with ice and juice.
2. Top with soda.
3. Garnish with lime and mint.

Everyone can join the toast.

The Art of Grilling

How to Grill Delicious Meat

Heat and seasoning make a remarkable difference.

1

First, bring it to room temperature

Take meat from the refrigerator 30–60 minutes before grilling for even, juicy results.

2

Pat dry; salt just before grilling

Pat the surface dry. Salting immediately before grilling prevents excess moisture and improves browning.

3

Use two stages for thick cuts

Wrap thick cuts in foil and cook slowly over low heat, then sear over high heat. Thin cuts need only a quick high-heat grill.

4

Do not move it; turn only once

Leave it untouched until browned and turn only once; too much handling dries it out.

5

Let it rest

Rest for a few minutes before slicing so the juices settle. For seafood, try foil-grilling fresh fish from Sajima or Misaki.

Sauces & Dips

Homemade Sauces & Dips

Simply mix—then transform grilled meat, seafood, and vegetables.

All-purpose

Scallion Salt Sauce

Chopped scallion / 2 tbsp sesame oil / 1 tsp salt / lemon juice / a little grated garlic / black pepper

Simply mix. Good with meat, seafood, or vegetables.

Rich

Homemade BBQ Sauce

3 tbsp ketchup / 2 tbsp Japanese brown sauce / 1 tbsp honey / 2 tsp soy sauce / grated garlic / a little vinegar

Bring briefly to a boil for a deeper flavor.

Aromatic

Garlic Butter

50 g softened butter / grated garlic / chopped parsley / pinch of salt

Add after grilling—perfect for corn and steak.

Fresh

Herb Salsa (chimichurri style)

Parsley / garlic / olive oil / red-wine vinegar / a little chili / salt

A fresh balance for richly marbled meat.

Mild

Yogurt Dip

Strained yogurt / grated garlic / olive oil / lemon / salt

For grilled vegetables or chicken; child-friendly too.

One last tip.Gas gives precise heat control. Cook through slowly over low heat, then sear over high heat—the classic route to the best result.