CLAP London is a newly opened fine-dining Japanese restaurant that seamlessly combines authenticity with innovation to create a truly immersive experience. The glamourous space features striking sushi and robata counters, stunning interiors and a rooftop bar and lounge. 

Hidden away from the hustle and bustle below, CLAP London’s seventh floor boasts a vibrant cocktail bar and intimate terrace. Open daily, it’s the perfect setting for after-work drinks or an evening rendezvous while enjoying the unparalleled view across Knightsbridge.

CLAP London is thrilled to announce a brand-new selection of cocktails available from early July. The team of expert bartenders, led by Jerome Orive, have enhanced the 26-strong menu with 6 new cocktails infusing Japanese aromas and fresh seasonal flavours.

The menu creates a captivating expedition into the heart of Nippon culture, where every cocktail tells a unique story, influenced by Japan’s heritage. The menu showcases six distinctive regions, encompassing vibrant cityscapes, tranquil forest temples and futuristic Neo Tokyo, taking people on a journey through the breath-taking country.

The Osaka-jo Koen cocktail is a heady mixture of Courvoisier VSOP, Avallen Calvados, Suze, osmanthus, and ginger, topped up with house-made Orchard Soda, the White Jewel consists of Maker’s Mark, Torres 15, and Licor 43 combined with yuzu, baked bread, and a concoction of strawberry flavours inspired by the White Jewel strawberry. The Sukeban is an earthy cocktail, full of fiery passion, made with Mango Grey Goose, Wasabi Umeshu, Supasawa and ginger beer, Giant Baba combines Pandan Roku Gin, honey melon Shochu, cherry Heering, red bean grenadine, yuzu and pineapple.

The tea infused Maikoya includes a Ki No Tea, yellow Chartreuse, Fair Kumquat, yuzu shrub, and honeysuckle syrup. Lastly the Keneda Bike is a Japanese take on a Mexican Mezcalita that combines floral Ojo de Dios Mezcal, Italicus, Umeshu, beetroot hibiscus, sansho pepper and popping candy, to top it all off.

Indulge with CLAP’s innovative a la carte menu, or if you are looking for something on the lighter side, dine from their bar bites menu that can also be enjoyed on the seventh floor, featuring Wagyu beef tartare & Biwa caviar on sando bread and Rock Shrimp Tempura with spicy chili mayo & chives, alongside a selection of sushi platters. 

Guests will be greeted by the immersive rhythms of electronic beats infused with international elements of genres such as Afro House and Latin House harmonised by a roster of resident DJs. Music is at the heart of CLAP’s DNA, creating a vibrant atmosphere for diners and revellers alike.


Sam Allcock, a seasoned entrepreneur with over two decades of expertise in Food & Drink Editorial.

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