Pinchi’s Place
RESTAURANT & BAR IN TANGRAM, JAPAN
BY EXECUTIVE CHEF, ARMANDO PEREZ
“Ridiculously Delicious Food Meets Seriously Great Cocktails”
Bold Flavours.
Amazing Cocktails.
Even Better Company.
Pinchi’s is where delicious food, handcrafted drinks, and good humans collide, all in a setting that’s just the right kind of cozy.
Led by chef-in-residence Chantael Takeuchi, our small plates are packed with flavour, made for sharing (or not, we don’t judge!), and crafted with seasonal, locally sourced ingredients.
Our Cocktails
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![A glass of lemonade with a lemon slice garnish on a wooden table.]()
Gin Frizz
Our most popular Brueys cocktail. Gin, fresh lemon juice, and Aquafaba… shaken to perfection!
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![A glass with an orange-colored beverage garnished with a slice of orange, placed on a wooden surface with blurred window and trees in the background.]()
Pinchi’s Momo
Tequila, Aragoshi Momo (Japanese peach wine), Campari, and a juicy orange slice. Pure sunshine in a glass.
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![Close-up of a dark stout beer in a clear mug with a creamy foam head, sprinkled with chocolate or cocoa powder, on a wooden surface.]()
Pinchi’s Pick-Me-Up!
Like an espresso martini… but better. Fresh coffee, Kahlua, Nikka Black whisky, and Grand Marnier… shaken to perfection!
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![A glass of orange mixed drink with ice and a slice of lemon or orange on the rim, on a wooden table with sunlight and shadows.]()
Fetty Spritz
Our take on a Japanese Aperol Spritz, named after the most fun, bright, and wonderful human, Jess Fett. Champagne, Martini Bianco, Kimino Mikan, Campari, and a fresh orange slice.
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![A glass of tomato-based drink with a slice of bacon as garnish, rimmed with chili powder or seasoning, on a wooden table.]()
Bloody Mary
Vodka, lemon juice, tomato juice and you pick the spice level. The perfect wake-up or après fix.
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![A close-up of a glass with a salted rim, filled with a yellow drink and ice cubes, placed on a wooden surface.]()
Spicy Marg
A fiery favourite. Tequila, jalapeño juice, classic marg goodness. Salted rim or not, your call!
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![A glass of lemonade with ice and a lemon wedge garnish on a wooden table.]()
Hey Tommy!
Gin, locally made Hare Cola, Kimino Yuzu sparkling soda. Crisp, citrusy, and mountain-fresh.
OUR EXECUTIVE CHEF
Armando Perez
Originally from Mérida on Mexico's beautiful Yucatán Peninsula, Executive Chef Armando Perez brings a deep passion for farm-to-table cuisine, celebrating the vibrant flavours and traditions of his homeland through thoughtfully crafted dishes.
Chef Armando has built his career around cooking with exceptional local ingredients, working hand-in-hand with farmers and producers - many of whom have become like family over the years.
Specialising in live-fire cooking, grilling, and traditional smoking techniques, Chef Armando is known for creating dishes that are rich in flavour anddeeply connected to the land they come from.
Throughout his career, Armando has owned restaurants and served as Executive Chef for restaurants across Mexico, earning a reputation for creating unforgettable dining experiences.
We are incredibly proud to welcome Chef Armando as the first Executive Chef of The Brueys, where he will lead the culinary vision across Pinchi's Place, Kaizoku Collective Café, and Red Tricycle. We cannot wait to share his creativity, passion, and extraordinary food with our guests this winter.
We can’t wait for you to join us at Pinchi’s, where Armando’s cooking becomes a bridge between culture, community, and connection.
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