Here at iXey, liquid nitrogen is used to cool cocktails. Generally, cocktails made with freshly squeezed fruit juice for example, are cooled with ice cubes. However, the disadvantage of doing so is that the flavor gets diluted with water from the melting ice. Liquid nitrogen makes it possible to bring you cocktails made with the natural sweetness of the non-diluted fruit juice. "Stirred" short cocktails such as Martini can also enjoy the same benefit of the liquid nitrogen cooling.

At the foot of Mt. Hiei, just behind Mt. Daimonji is where Bar iXey holds its own herb garden. Fresh herbs harvested in this garden are put together with other medicinal plants and materials to be made into cocktails of a new standard. Kyoto houses a unique variety of vegetations, for the city is located in the place where the northern and southern limits for various plants merge. Experience the changing of seasons at the countertop of Bar iXey.

Herbal water may not sound so familiar. It is a type of water that contains aroma components concentrated to 10 to 100 times more than typical herbal tea by distillation device. Bar iXey is the first bar to introduce the aroma extractor made by Kiriyama Glass Works Co. and successfully created flavor water with clear fragrance that had been impossible to extract with the conventional immersion method used to make umeshu (plum wine). It opens up a whole new world of cocktails, which Bar iXey is eager to explore.