Waltz London

24/02/2026

We are thrilled to announce the very first guest shift of 2026 at Waltz. Join us on Monday, 2 March, as we welcome Shigeki Yoshida, Beverage Director of Tokyo’s Bar Bellustar, to London.

Direct from the 45th floor of the iconic Bellustar Tokyo, Shigeki brings the "serenity and luxury" of Shinjuku to our bar.
A highly decorated figure in the global bar scene, he rose to prominence at the World Class 2012 Global Finals, where he was named the Category Winner for "Cocktails Against the Clock."
Bringing a wealth of knowledge as a Senior Sommelier and herbal specialist, his craft is a masterclass in Food & Beverage synergy.

The Menu
* SHINJUKU SANCTUARY: A prestige Japanese whisky blend with aged Sherry and cherry.
* SUPREME MUSHROOM: Savory and rich; cacao-infused scotch with truffle-mushroom purée.
* BELLUSTAR SAKETINI: An elegant fusion of craft Gin, Junmai Sake, and Shiso-plum lotus buds.
* STARTIN’ SMASH: A bold, herbal kick of Mezcal, Absinthe, and roasted rosemary.

Kick off our 2026 guest series with the artistry of one of Tokyo’s most versatile bartenders.
See you there!

13/02/2026

Ranked #5
We are deeply humbled by this recognition.
Our sincere thanks to our guests and industry friends for your constant support, and to the Waltz team for their dedication every single day.
We’re grateful to keep doing what we love.
Cheers!

25/01/2026

Green Walnutz 🌿

Last July, we sourced fresh green walnuts and started an experiment: a traditional Italian-style Nocino in house. It took five full months to get rid of the tannins from the walnuts, but it is finally ready to be used as an ingredient in our newest “In Season” cocktail.
We’ve crafted this into a Negroni-style drink, respecting the full, rich flavours of the walnut. We added a touch of Buddha’s Hand tincture for a subtle zestiness and a piece of allspice as a garnish to provide one last aroma that complements the walnut notes.
Available until our Waltz Nocino ends.

10/12/2025

04/11/2025

Riu’s Farewell Ikebana
Since our very first day of service at Waltz, Riu has been creating ikebana in two of Tim Copsey’s beautiful vessels — quietly reflecting the changing seasons each week.
Sadly, he’ll be leaving the UK for good at the end of this month. To bid him farewell, Riu will be arranging flowers for us one last time this Saturday — a serene, fleeting moment of beauty to witness.

Join us to see his ikebana in action, or take a moment to appreciate his final work behind the bar until the end of the night.
Thank you, Riu, for filling our back bar with such calm and beauty through your creations.

04/11/2025

Riu’s Farewell Ikebana 🌿
Since our very first day of service at Waltz, Riu has been creating ikebana in two of Tim Copsey’s beautiful vessels — quietly reflecting the changing seasons each week.
Sadly, he’ll be leaving the UK for good at the end of this month. To bid him farewell, Riu will be arranging flowers for us one last time this Saturday — a serene, fleeting moment of beauty to witness.

Join us to see his ikebana in action (just 30-45mins), or take a moment to appreciate his final work behind the bar until the end of the night.
Thank you, Riu, for filling our back bar with such calm and beauty through your creations.

23/10/2025

Topepo Pepper /təˈpepo ˈpɛpə/ 🫑
Shaken with freshly grated topepo pepper, Kozue gin, Corte Vetusto Tobalá, calvados, vodka, lime juice, and sugar syrup. Garnished with burnt Japanese cedar wood paper to complement the pepper’s gentle green aroma and the smoky note from the mezcal.