Reply Bar

Reply Bar Reply: Art of Beverage

In urban design, ”spatial symbiosis“ means buildings and the city engage in active dialogue at their boundaries. We cont...
14/05/2026

In urban design, ”spatial symbiosis“ means buildings and the city engage in active dialogue at their boundaries. We continued the relatively enclosed facade approach from Shanghai — not rejecting the city, but respecting the street‘s rhythm.

In Chengdu, a wooden textured wall shields the main outward-facing space, creating a quiet interior. On its extended part, we embedded travertine benches for pedestrians. This bench becomes a soft interface between building and street. Passersby can rest there, and the storefront becomes a considerate footnote to urban life.

On a deeper level, Reply explores the complementary relationship between architecture and the city — closed and open, private and public, introverted and extroverted. These are not contradictions, but achieve symbiosis through careful interface design. This symbiosis preserves the immersive drinking culture inside while returning ease to the street, making the city more worth lingering in and more warm.

BRANDY, ARTICHOKE, OYSTER LEAVES, CAMPARI白兰地、朝鲜蓟、牡蛎叶、金巴利A savory, chocolate, bitter‑sweet cocktail built on the French N...
12/05/2026

BRANDY, ARTICHOKE, OYSTER LEAVES, CAMPARI

白兰地、朝鲜蓟、牡蛎叶、金巴利

A savory, chocolate, bitter‑sweet cocktail built on the French Negroni structure.

With the rich depth of brandy as its core.

The umami of artichoke and oyster leaves, accompanied by the deep bitter notes of chocolate, is balanced by Campari, resulting in a well‑layered flavor profile.

Every year, May 13 is World Cocktail Day.It goes back to 1806. That May, a newspaper in New York wrote down what “cockta...
11/05/2026

Every year, May 13 is World Cocktail Day.

It goes back to 1806. That May, a newspaper in New York wrote down what “cocktail” meant for the first time: spirits, sugar, water, and bitters. Just a few words, but they gave bartending something that could be understood and passed on.

In 2006 — exactly 200 years later — the Museum of the American Cocktail made it World Cocktail Day. Not to celebrate the invention of any particular drink, but to mark the moment it was written down. From that point on, bartending was no longer just a craft passed by word of mouth. It became knowledge.

This year is 2026. 220 years.

Reply Bar wants to do one thing: make a few drinks, carefully, on this day.

No recreations. No retro themes. Just standing where we are today, using today’s ways, to respond to the things that took 220 years to reach our bar. Every drink is a bartender’s take on time — proportions, temperature, touch, and that small judgment of what a guest might want right now.

Those things are written in recipes as steps. Behind the bar, they’re daily practice.

World Cocktail Day at Reply Bar · May 13–17.

If you happen to be around, stop in for a drink. Consider it a pause for this 220-year journey.

PISCO, GINGER HONEY, CORN, PINEAPPLE皮斯科酒、姜蜜、玉米、菠萝A tropical-style cocktail built on the Pisco Sour structure, with a ful...
10/05/2026

PISCO, GINGER HONEY, CORN, PINEAPPLE

皮斯科酒、姜蜜、玉米、菠萝

A tropical-style cocktail built on the Pisco Sour structure, with a full-bodied, tart profile.

With the bright character of South American pisco as its core.

The sweetness of ginger honey and sweet corn blends with the tropical flair of pineapple, creating a slightly spicy, tart, and fruit‑forward experience.

GIN, SANDALWOOD, BAMBOO金酒、檀木、腌竹笋A cocktail built on the Martini / Bamboo Cocktail structure, with a clean body and woody...
05/05/2026

GIN, SANDALWOOD, BAMBOO

金酒、檀木、腌竹笋

A cocktail built on the Martini / Bamboo Cocktail structure, with a clean body and woody, perfume-like notes.

With a Dry Martini as the base, pickled bamboo shoots bring out the character of sherry.

Sandalwood serves as the woody foundation, blending the Martini and the Bamboo Cocktail in balance.

Three drops of Litsea cubeba oil create an elegant Eastern touch.

BOURBON, BITTER REDUCTION, CHOCOLATE SMOKE. 波本威士忌、苦味浓缩、巧克力烟熏A classic-style cocktail built on the Old Fashioned / Boulev...
03/05/2026

BOURBON, BITTER REDUCTION, CHOCOLATE SMOKE.

波本威士忌、苦味浓缩、巧克力烟熏

A classic-style cocktail built on the Old Fashioned / Boulevardier structure.

With the rich depth of bourbon whiskey as its core, it inherits the classic framework of an Old Fashioned.

The caramelized bitter-sweetness of a heat-concentrated Boulevardier merges with the intense flavor of smoked chocolate, presenting a solid, deep, and multi-layered body. Overall, it is bold, with notes of caramel and smoke, bitter-sweet, and classic.

Being named a two-star winner at the China’s Cocktail and Spirits List Awards means a lot to us. We want to say a sincer...
01/05/2026

Being named a two-star winner at the China’s Cocktail and Spirits List Awards means a lot to us. We want to say a sincere thank you.

Every night we work, from how we select the spirits to how we pour each drink, we put our passion for flavor into everything we do.

This recognition comes at just the right moment — it tells us we‘re on the right track, and it makes us want to push even further.

Thank you to every guest who has walked through our door. You are the reason this bar serves more than just drinks.

The new Reply Chengdu location is on Hongji Xin Road. For the bar counter design, we retained exactly the same design as...
30/04/2026

The new Reply Chengdu location is on Hongji Xin Road. For the bar counter design, we retained exactly the same design as the Shanghai location: ”mobile,“ ”modular,“ ”easily assembled.“ We also kept the display design of the bottle shelves on the counter. The space is divided into three areas: the bar counter area, the booth seating area, the second-floor seating area, and an open preparation space.

Besides the bar counter and booth areas, since the Chengdu location has more space, we want to better showcase Reply‘s interactivity and spatial diversity. Therefore, we raised part of the space to create a second-floor split-level. Below the second floor is the refrigeration and storage area, making full use of the space. The preparation area on the second floor is designed in the style of a 1980s Bauhaus laboratory and also serves as a second bar for service. Guests may choose to sit here and watch the entire process of each cocktail from production to glass at close range.

Reply Chengdu aims to present a richer, more comprehensive, multi-dimensional cocktail art, and to provide a more complete drinking experience. We hope that the atmosphere of our bar is not only about the flavors and vibes of cocktails, but also allows every guest who visits to understand the art of drinks and form a deeper connection with it.

AGED RUM, VERBENA, ACACIA HONEY, MULBERRY 陈年朗姆酒、马鞭草、金合欢花蜂蜜、桑葚 A sparkling, sour-sweet, refreshing cocktail based on the ...
28/04/2026

AGED RUM, VERBENA, ACACIA HONEY, MULBERRY

陈年朗姆酒、马鞭草、金合欢花蜂蜜、桑葚

A sparkling, sour-sweet, refreshing cocktail based on the Canchánchara structure.

The warmth of aged rum serves as the core, with a delicate and smooth overall flavor.

The fresh aroma of verbena combines with the natural sweetness of acacia honey. Mulberries add a fruity layer. The overall mouthfeel is sparkling, sour-sweet, and refreshing.

Shuichi Tanaka began his bartending career in 2002 at Bar, K in Osaka’s Kitashinchi district, a distinguished establishm...
27/04/2026

Shuichi Tanaka began his bartending career in 2002 at Bar, K in Osaka’s Kitashinchi district, a distinguished establishment renowned for its dedication to classic cocktails and single malt whisky. It was there that he developed a rigorous foundation in the Japanese bartending tradition, cultivating a refined understanding of detail, rhythm, and service.

In 2009, he moved to London to further his career, joining Montgomery Place London. At that time, relatively few Japanese bartenders had the opportunity to immerse themselves directly in London’s cocktail culture and training systems, and Mr. Tanaka was among that select group. This period not only expanded his technical repertoire but also broadened his perspective. In addition to the precision, consistency, and restraint characteristic of Japanese bartending, he absorbed a deeper appreciation of Western cocktail traditions, creative freedom, and a more holistic approach to hospitality.

Upon returning to Japan in 2011, he resumed his position at Bar, K, continuing to refine his craft. In 2015, he established Tom & Jerry Bar in Osaka. The bar reflects both the accuracy and discipline of Japanese bartending and the openness and classical lineage of London’s cocktail culture, resulting in a distinctly personal and recognisable style.

For us, Mr. Tanaka has long been a bartender we deeply admire—not merely for his professional background, but for a style shaped through the sustained integration of two distinct bar cultures, expressed with quiet confidence and humility.

Address

304-3 Tongren Road
Jingan

Opening Hours

Monday 20:00 - 02:00
Tuesday 20:00 - 02:00
Wednesday 20:00 - 02:00
Thursday 20:00 - 02:00
Friday 20:00 - 03:00
Saturday 20:00 - 03:00

Telephone

+886909566530

Website

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