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A New Vision for Beer, Born from Resonance

What ROCOCO values is not merely being "carried" by a restaurant, but a relationship of "resonance" and "co-creation." From our very beginning, we visited fine dining restaurants across Tokyo one by one, listening carefully to the voices of chefs and sommeliers to refine and elevate ROCOCO.

Details like "bubbles that don't overpower the delicate aromas of the ingredients" and "a brewing philosophy that feels natural within the world of the cuisine" — these were the fruits of sincere dialogue and tireless refinement with front-line professionals. ROCOCO is not a beer delivered one-sidedly from a factory. We aspire to be a presence that quietly resonates with the philosophy and sensibility behind each dish.
The unprecedented category of luxury beer was born from exactly that spirit of dialogue.

The true meaning of ROCOCO being "a chosen restaurant" goes beyond simple adoption. It means becoming a partner who shares our values and helps nurture the brand together — that is what matters most to us.
We want to redefine beer not as something merely consumed, but as a means of expression that designs an experience. It is the dialogue with chefs and sommeliers who share this vision that has guided the ROCOCO story to where it is today.
Going forward, ROCOCO will continue to resonate with the sensibilities of culinary professionals, creating new value in the fine dining experience.

Fine Dining Leaders Choose ROCOCO. Hear What They Are Saying

"I used to dislike beer, but the moment I tasted ROCOCO for the first time, I thought to myself 'this is delicious!' And since then, my perception of beer has completely changed."

Modern French 'HOMMAGE'
1 Michelin Star
Owner-Chef, Noboru Arai

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"ROCOCO doesn't overpower the food but still has a strong presence and perfect portion size, so I recommend it."

Sushi 'Nishiazabu Taku'
1 Michelin Star
Owner, Mayumi Nagata

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"I chose ROCOCO simply because it tastes truly delicious. Its clean flavor pairs well with savory dishes like fried chicken wings and salty dishes such as caviar. The fruity smoothness makes it popular even among those who usually dislike beer."

Japanese Cuisine 'KUTAN'
2 Michelin Stars
Owner, Kotaro Nakajima

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"Recently, customers have said things like 'I know this! I want to drink it!' and praised the cute bottle and logo design."

Japanese Cuisine 'Towa'
1 Michelin Star
Head Chef, Takaaki Tokuyasu

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"The reason I chose ROCOCO is that it felt like so much more than just a casual beer to quench your thirst. The concept of positioning it as an apéritif, on the same level as champagne, resonated with me — and so did the taste."

Modern French 'Crony'
2 Michelin Stars
Recipient of the Asia's Best Sommelier Award
Owner-Sommelier, Kazuki Ozawa

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"ROCOCO is a luxury beer that is fresh and fruity. Its texture and flavor are delicate and soft. Despite being elegant, its charming appearance makes it approachable, which perfectly fits the concept of our restaurant NéMo."

Modern French 'NéMo'
1 Michelin Star
Owner-Chef, Kenichi Nemoto

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"I used to dislike beer, but the moment I tasted ROCOCO for the first time, I thought to myself 'this is delicious!' And since then, my perception of beer has completely changed."

Modern French 'HOMMAGE'
1 Michelin Star
Owner-Chef, Noboru Arai

Read the Interview

"ROCOCO doesn't overpower the food but still has a strong presence and perfect portion size, so I recommend it."

Sushi 'Nishiazabu Taku'
1 Michelin Star
Owner, Mayumi Nagata

Read the Interview

Japanese Cuisine 'KUTAN'
2 Michelin Stars
Owner, Kotaro Nakajima

Read the Interview

"Recently, customers have said things like 'I know this! I want to drink it!' and praised the cute bottle and logo design."

Japanese Cuisine 'Towa'
1 Michelin Star
Head Chef, Takaaki Tokuyasu

Read the Interview

Modern French 'Crony'
2 Michelin Stars
Recipient of the Asia's Best Sommelier Award
Owner-Sommelier, Kazuki Ozawa

Read the Interview

Modern French 'NéMo'
1 Michelin Star
Owner-Chef, Kenichi Nemoto

Read the Interview

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In "RESTAURANT INTERVIEWS," you can also find interview articles with our other partner restaurants.

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ANA SUITE LOUNGE

ROCOCO – The Only Beer Served at the ANA SUITE LOUNGE Bar Counter

The ANA SUITE LOUNGE, ANA's premier lounge at Haneda Airport's International Terminal 2, reopened in July 2023. Designed for comfort and privacy, it features a spacious and refined setting with a variety of seating options, a dedicated dining area, and a bar counter where bartenders craft a selection of curated drinks.

ROCOCO Tokyo WHITE is the only beer served at the lounge's bar counter. You can expect to be served in our ROCOCO Tokyo GLASS, a delicate handmade glass that provides the most elevated experience in which to enjoy ROCOCO.

As one of Japan's most distinguished companies, ANA represents the pinnacle of Japanese hospitality on the global stage. The ANA SUITE LOUNGE is known for its exceptional service and uncompromising standards, and ROCOCO is honored to be part of this prestigious lounge.

Enjoy a moment of peace and elegance with ROCOCO before you take off.

INTERNATIONAL

International Distribution and Announcements

ROCOCO officially launched in Taiwan in 2023, marking an exciting milestone for the brand following its launch at Odette and Burnt Ends in Singapore in 2022. ROCOCO is now available at Michelin-starred restaurants and luxury hotels across Asia, including Singapore and Taiwan. We will continue to expand into new countries and markets as we advance our global presence.
Our goal is not to be known as a "Japanese craft beer," but to deliver a glass that the world can be proud of — one that represents Japanese food culture itself. Every time ROCOCO is chosen, it is a recognition of Japan's aesthetic sensibility and fine dining culture by the world.

Singapore

"Odette"

3 Michelin Stars

A timeless French restaurant by French-born Chef Julien Royer, creating dishes with rich Asian umami ingredients.

OFFICIAL WEBSITE

"Burnt Ends"

1 Michelin Star

Chef Dave Pynt's modern Australian barbecue grills luxurious ingredients in a custom four-tonne oven.

OFFICIAL WEBSITE

Taiwan

"Logy"

2 Michelin Stars

Japanese Chef Ryogo Tahara's "Asian contemporary" menu infuses French cuisine with Asian ingredients and cooking techniques.

OFFICIAL WEBSITE

"Impromptu"

1 Michelin Star

Chef Paul Lee creates innovative dishes based on traditional French techniques while challenging the traditional fine dining experience with his own casual fine dining concept.

OFFICIAL WEBSITE