#20 | Hideaway, Düsseldorf, Germany
Last Visit: Winter 2023
Hideaway is in many ways 'hidden away', as Düsseldorf’s new gem of mixology brings unexpected perspectives to the German bar scene. Much like Cologne’s Toddy Tapper, the outside of the building, as you can see in the pictures below, might look just like any other residential street in that part of the country. Inside, however, the bar offers unique service, treats and a large variety of drinks.
Without going too much in depth about bar culture in Japan, it is not unusual at all to find high-end, award-winning bars in hidden alleyways or multi-story buildings where each door leads to a different restaurant, pub, or karaoke bar. The dark wood and straight-forward interior with bricked walls at Hideaway enhances that impression. Less 'Instagram', more authenticity. It feels like a traditional American Bar, the subtle logo font included, but elevated by Japanese attention to detail.
We were both, that is Robin and John, lucky enough to visit Hideaway together on two separate occasions, so the impressions you find come from the both of us. You will see who had which drink by the signature under each description.
It could be considered a lucky coincidence or a matter of fate, that we can call Düsseldorf the home of Hideaway, as its founder Yuto Nagasawa was apparently considering different options after learning and perfecting his craft in Japan. The offer of the location and possibilities of this bar, his first under his own management, might have been reasons to go for it. Under different circumstances, he might instead be just one part of a bigger team in one of the many hotel bars in Germany or somewhere else in the world. I believe that this kind of immediate influence of his experience on the menu and the drinks leads to one of the most interesting and refreshing concepts of bars that we currently have in Germany.
The menu is extensive, with drinks being sorted into categories, sometimes based on spirits and sometimes based on type of drink. There are many classics that are done according to what is considered its best variation and some Signatures in between the classics. Unlike cheaper bars that boast overwhelming numbers of ‘Daiquiris’ or 'Margheritas' here all of the many drinks use excellent spirits that are chosen to fit that particular drink. Even if it is just a simple Grasshopper, the quality of spirit used doesn't disappoint or veer into 'showy'.
I was happy to see that the guests were coming from all over the world, some Japanese, some from other countries in East-Asia, some locals, some on business trips. That in general is something I usually enjoy about Düsseldorf, this great mix of authentic Japanese places due to the existing expat community that are also frequented by locals.
Added to the unique service is the availability of Japanese inspired pastries, which are often already sold out later in the evening. These are made by Masa Shiratori, Head Pastry Chef at Michelin-starred Nagaya in Düsseldorf. Just like the cocktails, these combine Japanese with French and other baking traditions. For some, these desserts should be reason to visit alone.
Green Tea Fashioned:
| Ron Cristóbal Niña
| Mascobado Syrup
| Matcha
One of the few drinks that actually and obviously offer you a connection to the personal heritage of Mr. Nagasawa. Seeing Matcha used on the menu confirms in some ways your obvious (and maybe foolish) expectations of a bar run by a Japanese bartender, and makes it almost a mandatory order. Also: We didn't mistype, ‘Mascobado’ is simply another name (mainly in the Philippines) for the unrefined, better known Muscovado sugar. Giving you a certain elevated, thick texture, definitely a wise choice as sweetener to incorporate a rather silky aroma such as Matcha into an Old Fashioned. The Rum is another interesting choice, we never used it before, but it makes a lot of sense, bringing in a rather elegant, slightly fruity and even minty mix of notes as it matches the tea. A great tea drink in of itself for sure, although quite on the mellow and elegant side, some hardcore Old Fashioned fans may get surprised by the elegant structure, seeing that ‘Fashioned’ in the name.
/rds
Smoky Negroni:
| Talisker 10yo
| Cacao-infused Campari
| Sweet Vermouth
| Chocolate Bitters
Talisker 10 in any drink, doesn't even matter which one, count me in! Even a twisted Bloody Mary may get ordered that way…although, maybe that is one step too far. Smoked drinks certainly captivated the bar world for a few years, but in the last half decade at least they seem to have almost completely vanished from signature menus. Well, that's how it works with trends, doesn't it? So seeing this one I already had two points of interest and didn't get disappointed at all. Quite on the contrary, it was probably in my top 3–5 Negronis of the last year and I had quite a few (which is funny, considering I don't like the classic Gin ones at all). Originally smoked with applewood, it now uses hickory smoke to lean a bit more towards the scotch notes. Both ways it was a complex but still elegant affair, malt, bitter orange, elegant chocolate and nice Mediterranean herbs, all you could want from an elevated Negroni.
/rds
Espresso Martini:
| Coffee-infused Vodka
| Cold Brew
| Pedro Ximénez Sherry
| Simple Syrup
The coffee drink that I had to try for a couple of reasons. As we have mentioned above, even the ‘Classics’ or drinks under the well-known name usually feature a lot of adaptation, and the same is the case here. Twice the influence of coffee adds a wonderful base flavor of nutty coffee aroma with not too much acidity (which can quickly happen with Cold Brew). Sherry and syrup round it off even more, placing it into a similar tier of sweetness and smoothness as the Old Fashioned and Negroni. I believe that guests would be able to handle an even more intense aroma of high-quality coffee in a drink like this.
/jf
Smoky Alexander:
| Lagavulin 16yo
| Cacao Brown
| Heavy Cream
| Chocolate
To replace Brandy/Cognac with one of the most legendary Scotch Whiskies (and one every bar enthusiast should have at home) is exactly the kind of understated detail that I appreciate at Hideaway. Nothing too flashy, too novel, just a great product to lean into the peaty, earthy and rich flavors of this creamy drink. The texture was perfectly executed and speaks to the level of craft.
/jf
Personally, we would love to see more Japanese spirits, maybe even rare Japanese Whiskies. If not used for mixing, then potentially just to serve them, as is often the case with bars in Paris (Which you can read about by going to the Paris tab under Bars). The texture, quality of ice and consistency of flavor is as high as one would expect. That is no doubt due to the fact that Yuto Nagasawa is mixing most of the orders himself and is constantly behind the bar to direct what is going on. It is great to see how many people seem to come and enjoy their time there and the good atmosphere present at Hideaway every time we visit.
Of course, we can’t forget our other favorites in Düsseldorf such as Square Bar, Petit Punch or the bar at the Breidenbacher Hof, which will all get their own articles. We also already have one about the newly reinvigorated LiQ Bar for you to read here. If you have been to Hideaway, we would be curious about your own impressions.
Cheers
/jf
