Chūhai is a mixed Japanese drink with fairly low alcohol content. In its original form, it was made with soda water and shōchū—Japanese spirit distilled from various ingredients such as barley, sweet potatoes, rice, or buckwheat.

Nowadays, shōchū is sometimes replaced with vodka, and the combinations usually include various types of fruit-flavored soda water, fruit juices, or syrups. The name chūhai originated as a portmanteau of the words shōchū and highball, and it is believed that the drink first appeared in izakayas in Tokyo. 

Although some claim that it originated during the 1970s as a classic disco cocktail, the elegant Kamikaze cocktail was probably invented in Tokyo after World War II, during the American occupation of Japan. Kamikaze, which means divine wind in Japanese, is made with equal parts vodka, triple sec (orange liqueur), and freshly squeezed lime or lemon juice.

It is often served as an apéritif, straight up in a cocktail glass, typically with a lime or lemon twist. It is recommended to pair Kamikaze with pasta dishes or spicy chicken wings.

Haibōru or Japanese highball combines Japanese whisky and soda water, and though it may sound simple, the preparation of this cocktail entails tedious steps that have been elevated almost to an art form. The best versions would use a perfectly carved cube of ice that is first stirred until frost appears on the glass.

Any excess water should be removed, and another block of ice is added before the whisky is slowly poured in the glass. The finishing touch is another block of ice, and the cocktail is then topped off with soda water. Optionally, a lemon wedge can be used as a garnish. 

Kaku highball is a version of a Japanese highball made with Kakubin whisky and soda water. Although Japanese highball can be made with any Japanese whisky, Kakubin is the most common option, and if it is not otherwise stated, most establishments will use this whisky in a standard highball.

Kaku is usually prepared and served in a large glass mug. It is made by squeezing a lemon wedge and pouring whisky in the ice-filled mug, and then topping the drink with soda water. This is a light and refreshing cocktail intended for easy drinking and pairing with food. 

Bamboo is a vintage sherry-based cocktail featured in several classic cocktail books. The recipes vary in ratio, but they mainly include equal parts dry vermouth and sherry, typically fino or oloroso, and a dash of bitters. Apart from the standard version, this cocktail is sometimes altered by replacing dry with sweet vermouth or the addition of simple syrup.

To make the cocktail, vermouth and sherry are poured into a glass and stirred. Bamboo is usually enjoyed as an aperitif. It is traditionally served in a coupe glass, garnished with an orange twist. Bamboo is an old cocktail with a vague history. By the early 1900s, it was already prominently featured on cocktail menus, and it is assumed that it originated sometime in the 1880s. 

Mizuwari is a Japanese combination of shōchū and cold water. The original version was made with shōchū, but modern variations commonly use Japanese whisky or other spirits. To make the drink, a highball glass is filled with ice before adding water and shōchū or whisky.

Ice can be left out if preferred. The ratio of water and spirits can vary, depending on preference and the type of spirit, but the most common option is one part spirit to two parts water. Mizuwari became popular in the 1970s, and though it is still common, Japanese highball is a more popular option nowadays.

Ginza Mary is a Japanese variation on the classic Bloody Mary cocktail. It is made with a combination of vodka, sake, tomato juice, lemon juice, Tabasco sauce, soy sauce, and ground black pepper. In order to prepare it, all ingredients should be stirred with ice, then strained into a chilled old-fashioned glass.

It is believed that this cocktail was named after Ginza, a popular nightlife area in Tokyo.