#Japan #Tokyo #Huge #0% Gin Tonic #@aroma

Exciting Launch of 0% Gin Tonic

In an innovative collaboration, ataroma Co., Ltd., known for its aromatic space design and branding, has teamed up with HUGE, a restaurant group operating 47 locations both domestically and internationally. Together, they have developed a unique non-alcoholic gin tonic called '0% Gin Tonic', crafted entirely with 100% natural essential oils. This refreshing beverage is set to hit the menu across twelve selected HUGE locations starting December 5, 2025.

Ataroma proudly utilizes its expertise in aromatics to offer high-quality, comfort-inducing fragrances and has already made its mark in over 6,000 hotels, commercial establishments, and office spaces worldwide by enhancing the appeal of various environments through scent design. With the successful launch of '0% Gin Tonic', ataroma steps into the culinary realm, blending its fragrance knowledge into food and drink. Through this venture, they aim to provide memorable dining experiences that resonate with the senses.

As the first product in this new food and beverage exploration, the '0% Gin Tonic' combines refreshing citrus notes with the strong character of juniper, creating a complex and nuanced aftertaste that pairs beautifully with the diverse dishes offered at HUGE restaurants.

The Essence of 0% Gin Tonic

This exceptional drink features prominent flavors of juniper, yuzu, kabosu, rosemary, and hinoki, all derived from 100% natural essential oils. Unlike artificial flavorings, which often lack depth, the use of purely botanical extracts results in a rich, full-bodied flavor experience that captivates the palate.

The essential oils used in this creation are carefully sourced from domestic and international producers, ensuring the highest quality through a strict traceability process from production to distribution. The preparation method is simple yet elegant, avoiding synthetic solubilizers while utilizing only natural ingredients. This approach allows the drink to faithfully showcase nature's aromas and flavors, promoting a soothing experience that appeals to the senses.

Signature Aroma Design

With the first sip, drinkers will encounter bright citrus flavors from yuzu and kabosu, complemented by fresh herbal notes, delivering a clean and transparent taste. Following this, the drink transitions to a sophisticated spicy juniper note, enhanced by grassy rosemary and soft floral hints for a warm mid-note experience. The drink concludes with a serene woody note reminiscent of hinoki, offering a calming and lingering finish.

Flavor Profile and Pairing

Rich in juniper, '0% Gin Tonic' achieves substantial body and satisfaction without alcohol. When served in restaurants, a squeeze of fresh lime intensifies the citrus aroma, enriching the botanical essence. This versatile beverage perfectly accompanies a wide array of cuisines, from Japanese to Western and Asian dishes, enhancing any dining experience with a touch of elegance. Patrons may easily forget it’s non-alcoholic thanks to its premium taste.

Availability

Starting December 5, '0% Gin Tonic' will be served across twelve selected HUGE locations, with availability expanding to all restaurants by the end of December. Locations include:

• - Tokyo:

- THE RIGOLETTO (Shibuya)
- RIGOLETTO BAR AND GRILL (Roppongi)
- Rigo SPANISH ITALIAN (Takanawa)
- Soba Toyoda (Takanawa)
- Osteria IL VIAGGIO (Yaesu)
- THE GRILL TORANOMON (Toranomon)
- Hacienda del cielo (Daikanyama)
- RESTAURANT DAZZLE (Ginza)

• - Kanagawa:

- QUAYS pacific grill (Yokohama)
- Del Mar COMEDOR Y TERRAZA (Yokohama)
- Soba Sumire (Yokohama)

• - Aichi:

- The Tower Tavern (Nagoya)

About HUGE

Founded in 2005 with the vision of becoming a staple in local neighborhoods, HUGE is celebrating its 20th anniversary in September 2025. The group operates several distinct restaurant concepts, including RIGOLETTO and Hacienda del cielo, across domestic and international locations. HUGE focuses on crafting restaurants that resonate with the unique demands of different locales, rather than standardizing a chain approach. They have established unique culinary genres, such as