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Tokyo Weekender
6 days ago
- Business
- Tokyo Weekender
Inside Sangai, The SG Club's New Exclusive Tokyo Bar
On August 6, 2025, SG Group unveiled its newest creation: Sangai, a bar concept unlike any the acclaimed hospitality brand has launched before. Located on the third floor of The SG Club in Shibuya's Jinnan neighborhood, Sangai has a unique specialty: an evolving omakase cocktail course. The bar seats just eight guests at a time, making every visit a rare and immersive experience. List of Contents: The SG Club: A Landmark in Tokyo's Cocktail Scene Sangai: Terroir × Terroir Intimate and Reservation-Based Related Posts The SG Club: A Landmark in Tokyo's Cocktail Scene Founded by award-winning bartender Shingo Gokan , the SG Group operates widely admired bars, both in Japan and abroad. The SG Club, which opened in Tokyo in 2019, quickly became a staple of the city's cocktail culture thanks to its multi-layered concept. Each floor of the building offers a distinct approach to drinking: Sip, located in the basement, focuses on refined classics; the ground floor Guzzle is a more casual, social space; and Savor on the second floor is a membership cigar and cocktail lounge. Now, with the opening of Sangai, the journey continues upward, literally and creatively. Sangai: Terroir × Terroir Sangai's concept is built around the theme of 'Terroir × Terroir.' The repetition of 'terroir' — a French term referring to the natural environment where a wine is created — refers to the marriage of two places, one in Japan and one abroad. Sangai specializes in a cocktail course that blends seasonal Japanese ingredients with elements sourced from around the world. Picture yuzu from Shikoku paired with botanicals from the Mediterranean, or fresh figs from Fukuoka balanced with Caribbean spices. At its heart, Sangai seeks to return to the roots of cocktail creativity, uninhibited by the limitations of efficiency or convention. Each course is handcrafted from meticulously sourced ingredients, many of which were discovered by Gokan and the SG bartending team on visits to farms, markets and distilleries across Japan. The menu is built primarily around fruit at its absolute peak, grated or served fresh with each drink. Intimate and Reservation-Based With only eight seats, Sangai is designed to foster deep focus and quiet indulgence. Guests are greeted at the entrance by a traditional cedar ball ( sugidama ), crafted at Nara's Omiwa Shrine, Japan's oldest Shinto shrine which is dedicated to a sake deity. The space itself is a blend of Japanese cedar and oak, bringing natural textures and warmth to the interior. Its atmosphere strikes a delicate balance between Japanese elegance and global eclecticism. This setting, paired with the unhurried rhythm of the 90-minute (two hours starting in September) course, invites guests to slow down and fully engage with the experience, one cocktail at a time. Sangai operates entirely by reservation, offering a five-cocktail omakase course with optional à la carte additions and select classics available. The menu is expected to evolve continually, changing with the seasons and the arrival of new ingredients. More Information To book a cocktail course at Sangai, click here . Related Posts Highballs With History at The SG Tavern A Guide to Japanese Listening Bars Shaking Up Japan's Bar Scene: The Bartenders Defining a New Era
India.com
23-05-2025
- Automotive
- India.com
Meet man, auto driver, who built Rs 8000000000 business, owns car of Rs 11 crore, he is…, his business is…
Sathya Shankar was born in July 1964 in Bellare village, Karnataka. He completed schooling and then dropped out to support his family. He started driving an auto-rickshaw at the age of 18. It was financed through a government loan scheme. He repaid the loan within a year and bought an Ambassador car to take tourists outside Karnataka's South Kanara district. While driving the car, Sathya realized that driving will not fulfill his needs. In 1987, he started the auto parts business. In 1989 he opened a tire shop. He also did financial management and started Praveen Capital Private Limited in 1994 which provides loans for used vehicles. This company shares Rs 240 crore annually in the group's total turnover. In 2001, Sathya founded SG Corporates with an investment of Rs 35 lakh in Karnataka. By 2006, the company's turnover grew to Rs 6 crore, and by 2010, it had crossed Rs 100 crore. Now the SG Group handles many businesses, like Praveen Capital and Megha Fruit Processing, which produce around 55 products. Bindu Jeera Masala Soda In 2000, Sathya entered the mineral water business. During a 2002 trip to North India, he notices a shop mixing cumin (jeera) and salt into soda. This gave him a business idea to create Bindu Fiz Jeera Masala . Earlier it was not accepted much but Sathya distributed free samples, and slowly reached to many customers. Sathya married Ranjita Shankar in 1992 she is the Executive Director of House of Bindu . Sathya's company has an annual turnover of Rs 800 crore, and he owns a custom-made Rolls Royce Phantom VIII worth Rs 11 crore.
