Lab

十五年前，我來到台灣，在這裡遇見了許多熱情的人們，也在此找到了對於調酒的熱情。 五年前，憑著一股想要挑戰自己能耐的衝勁，我在這裡開了Lab。 五年期間，Lab歷經疫情的的衝擊，在不斷嘗試的堅持中找到我們獨一無二的風格與定位。在這期間我的小孩出生了，我也深刻理解到跟團隊一起工作的快樂。 2025是Lab開業第五年，對我們來說也是別具意義的一年。3月，Lab入選由《The World’s 50 Best》（世界50最佳）團隊選出的酒吧與餐廳精選指南「50 Best Discovery」；7月，Lab首次獲獎，榮獲《亞洲50大酒吧 Asia’s 50 Best Bars》第57名的肯定；12月底，Lab京都店開幕，乘載Lab的極簡風格與實驗室靈魂，為大家獻上全新的藝術性格。 關於Lab的一切，每獲得一次肯定，每跨出一步，都令我十分驕傲。 我們的堅持來自你們的支持，尤其感謝這五年間陪伴著我們一起成長，為數不多的熟客們。無論是從剛開店沒什麼名氣就時常過來，或是即使最近店內很忙碌，還是願意過來喝一杯的熟客們。 謝謝大家五年來對Lab的支持，希望與你們走過下一個五年，以及更多更多的五年。 Lab祝大家聖誕快樂，也預祝跨年愉快。 Taka - Five Years in Lab - Fifteen years ago, I came to Taiwan and found my passion for mixology. 
Five years ago, driven by the urge to challenge myself, I opened Lab. Over the past five years, Lab has grown through challenges, found its own identity, and shared many meaningful moments as a team. 
In 2025, our fifth anniversary year, Lab was selected for 50 Best Discovery, ranked No. 57 on Asia’s 50 Best Bars, and opened Lab Kyoto — marking an exciting new chapter. Every step forward fills me with pride, and none of this would be possible without your support, especially for the small yetprecious group of regulars who have grown with us over these five years, from the time we had little recognition at the very beginning, to the rather busy time recently. Thank you for being with us these past five years — we look forward to many more together. Merry Christmas and Happy New Year from Lab. #Lab #實驗室新未來雞尾酒 #牧田貴文 #旋轉蒸餾儀 #喝這杯厲害的

大家晚安，來跟大家分享一個好消息，就是我們得獎了！ 在今天稍早發布的《亞洲50大酒吧 Asia’s 50 Best Bars》延伸名單第51名-100名中，Lab以極簡風格、技術深度，以及實驗室調酒結合當代美學的國際語彙，獲得第57名。 《亞洲50大酒吧》於2016年創立，旨在表彰亞洲飲品產業中最優秀、最具創新精神的人才，並且反映出各地酒吧文化發展的多元與重要性。 這是Lab首次獲得《亞洲50大酒吧》肯定，也是我們第一次得獎，我與夥伴們備感榮幸，如果沒有你們的支持，我們無法走到今天。 再次感謝每一位支持我們的朋友，Lab會繼續堅持、創新，繼續交給大家好喝的。 Lab團隊 — Good evening, everyone. We have some amazing news to share — we’ve won our very first ASIA‘S 50 BEST BARS award! Earlier today, the extended list of the Asia’s 50 Best Bars (ranking No. 51–100) was officially released, and Lab is proud to be ranked No. 57. With our minimalist approach, technical precision, and the international language of lab-based mixology fused with contemporary aesthetics, we’ve earned a place on this prestigious list. Established in 2016, Asia’s 50 Best Bars recognizes the most outstanding and innovative talents in Asia’s beverage industry, while highlighting the diversity and cultural importance of bars across the region. This marks Lab’s very first time being recognized by Asia’s 50 Best Bars, and we are incredibly honored. None of this would have been possible without your continued support. Thank you again to every one of you who has stood by us. Lab will keep pushing forward — staying true, staying creative — and of course, continuing to craft drinks worth sharing. With gratitude, The Lab Team #Lab #實驗室新未來雞尾酒 #牧田貴文 #旋轉蒸餾儀 #喝這杯厲害的 #你能喝多特別的 #純粹純粹再純粹

在Lab，為了確保每一杯調酒長久的狀況與品質，每一杯調酒都享有來自我們專業團隊的免費諮詢服務。 調酒師上班出酒，下班進行諮詢服務，針對每一杯調酒的情況與需求，做出最適切的調整與處理... - Lab Theatre: The Doctor of Mixology - At Lab, to ensure the long-term condition and quality of every cocktail, each drink comes with complimentary consultation services from our professional team. Our bartenders serve drinks during working hours, and provide consultation after hours—offering tailored adjustments and care based on the condition and needs of each individual cocktail… #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars

完美的真空是一種理論上的物理現象，不存在任何物質的空間狀態。 在Lab，完美的真空，是我們每一道自製澄清液體恰到好處的數據，是反覆實驗的結果。 這是追求細緻與極簡，科學家的期待與等待。 - Lab : A Perfect Vacuum - A perfect vacuum is a theoretical physical state—an space where no matter exists. At Lab, a “perfect vacuum” is the precise calibration behind every clarified liquid we create, the result of repeated experimentation. It is a pursuit of refinement and minimalism—the anticipation and patience of scientists. #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars

解構是為了萃取精華，反覆試驗是為了臻至完美。 我們質疑她，再造她，淬煉她，呵護她，一次一次品嚐她。 一位科學家不過是調酒的信徒，一個團隊才能建造調酒的聖殿、科學家的戰隊。 Lab團隊誠摯獻上每一杯的純粹。 - Lab : A Team of Scientists Makes a Temple of Mixology - Deconstruction is to distill the essence; repeated experimentation is to approach perfection. We question it, reconstruct it, refine it, care for it—tasting it again and again. A scientist is merely a devotee of mixology; only a team can build a temple of cocktails—a collective of scientific minds. The Lab team sincerely presents the purity of every glass. #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars

風味要漂亮，口感要細緻，品味要獨到。 Lab嚴格把關自家製品的每一道工序，從風味利口酒，到為了回答一個問題，為了成就一個想法而生的自製蜂蜜。 你們喝的每一口酒之中，都承載著大自然的恩賜，以及我們科學家的堅持。 - Lab : The Craftsmanship of Refinement - Flavor must be beautiful, texture must be refined, and taste must be distinctive. At Lab, we rigorously oversee every step of our in-house production—from flavor liqueurs to house-made honey created to answer a question, to bring an idea to life. In every sip you drink, you’ll find the gifts of nature, alongside the dedication of our scientists. #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars

西元前一萬年的美索不達米亞平原，人類開始釀酒飲酒。 從古埃及、蘇美文明到中國古代，酒被運用於祭祀與慶典等場合，見證了人類文明的演進，並且乘載著信仰與社會化的功能。 一萬多年後，酒之於人類的意義，其實沒有改變太多。 作為酒精的煉金術師，Lab持續散播這一份跨時空的愛，只調好喝的等你來。 - Lab : A Love Beyond Time - On the Mesopotamian plains 10,000 years ago, humans began brewing and drinking alcohol. From ancient Egypt and Sumerian civilization to ancient China, alcohol was used in rituals and celebrations, witnessing the evolution of human civilization while carrying functions of belief and social bonding. Over ten thousand years later, the meaning of alcohol to humanity hasn’t changed much. As alchemists of spirits, Lab continues to spread this timeless love, crafting only what tastes exquisite—waiting for you to enjoy. #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars

來自大自然的恩賜，在實驗室裡化身科學的詩。 陽光、空氣與土壤為我們帶來風味、香氣與姿態各異的原物料。 Lab藉由科學解構這些美麗的存在，再透過極簡的美學呈上豐富夜晚的酒液。 科學家都是自然的虔誠信徒，而酒徒都是美麗境界的俘虜。 - Lab : Poetry of Ingredients - Gifts from nature transform into the poetry of science in the laboratory. Sunlight, air, and soil bring us raw materials, each with its own flavor, aroma, and character. At Lab, we deconstruct these beautiful existences through science, then present them as spirits for the night, refined through minimalist aesthetics. Scientists are devoted disciples of nature, while drinkers are captives of beauty. #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars

作為Lab開店之初就誕生的招牌調酒，「珍珠奶茶 Tapioca Milk Tea」是Taka對台灣文化，與台灣這片土地的致意。 威士忌、伏特加，搭配以Lab科學呈現的極簡風格澄清奶茶，最後加上晶瑩剔透的珍珠，它代表了五年前的Lab，五年前的台北，也是五年後團隊依舊引以為傲的經典。 Lab台北店持續為大家服務。 - Lab Signature : Tapioca Milk Tea - Created at the very beginning of Lab, our signature cocktail “Tapioca Milk Tea” is Taka’s tribute to Taiwanese culture and to the land of Taiwan. Whisky and vodka are paired with Lab’s scientifically crafted, minimalist clarified milk tea, and finished with crystal-clear tapioca pearls. It represents the Lab of five years ago, the Taipei of five years ago, and remains a classic that our team is still proud of five years later. Lab Taipei continues to serve you. #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars

來自日本兵庫，擁有百年歷史的Wilkinson威金森氣泡水，是日本代表性氣派水品牌之一，其最大特色在於超強碳酸，入口有明顯刺激感，氣泡綿密且持久。 這樣一款極具性格的氣泡水，如果再加上可爾必思，會碰撞出什麼樣的火花？這是Taka今天出給Jacob跟Simon，即興調酒的一道題目。 關於經驗與技術，也關於記憶中的感性風味。Jacob帶來Beast風格的軟酸氣泡調酒；Simon則帶來結合咖啡的乳酸拿鐵氣泡，用酒精和咖啡喚醒這個早晨... - Lab CHALLENGE : Wilkinson & CALPIS - Born in Hyogo, Japan, Wilkinson sparkling water is a century-old brand and one of Japan’s most iconic soda waters. Its defining characteristic is its intense carbonation — a sharp, invigorating bite on the palate with fine, long-lasting bubbles. So what kind of spark might fly if a sparkling water with this much personality were paired with Calpis? That was the challenge Taka posed to Jacob and Simon today: an improvised cocktail assignment. It’s a question not only of experience and technique, but also of the emotional flavors etched in memory. Jacob presented a Beast-style soft sour sparkling cocktail, while Simon created a coffee-infused lactic latte fizz — using alcohol and coffee to awaken the morning. #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars

陽光、空氣、水，是生物生存的三要素，同時也是促進身心健康的環境處方箋。 食材乘載了因陽光而生的滋味，香氣帶來嗅覺的碰撞與層次的堆疊，蒸餾後的澄清酒液中內涵創意的配方，這是Lab屬於實驗室的調酒科學。 我們的招牌調酒「抹茶Matcha」，以抹茶搭配威士忌，再灑上柚子香氣，邀請你們在身心需要被療癒的時候來品嚐一杯。 - Lab Signature : Matcha - Sunlight, air, and water are the three essential elements for life — and they are also environmental prescriptions that support physical and mental well-being. Ingredients carry the flavors born from sunlight; aromas create collisions of scent and layers of complexity; and within the clarified distilled spirits lies inventive formulations. This is Lab’s cocktail science — experimentation that belongs to the laboratory. Our signature cocktail, “Matcha,” pairs matcha with whisky and is finished with a touch of pomelo aroma. We invite you to enjoy a glass whenever your body and mind need a moment of healing. #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars

“我是世界上最愛這台機器的人。” - Taka 因為在馬來西亞Four Seasons四季酒店Trigona酒吧嚐到經人工濃縮的酸蜂蜜，驚為天人的Taka，開始思考是否能自己用同樣的邏輯製作出來？ 原來答案就在旋轉蒸餾儀中，漂亮的風味，正適合調酒比較細緻的Lab。 - Lab Class: Fermented Honey - After tasting a home-made concentrated sour honey at the Trigona bar in the Four Seasons Hotel Malaysia, Taka was blown away and began wondering: could he recreate it himself using the same logic? It turned out the answer lay in the rotary evaporator — where beautifully refined flavors emerge, perfectly suited for the more delicate, lab-style approach to cocktails. #Lab #實驗室新未來雞尾酒 #牧田貴文 #Asias50Best #50BestBars