Well-planned concept, refined style

Réka Horváth, manager of Tokio bar in Budapest, reached the top with hard work.

A drink should appeal not only in taste, but also in aroma and appearance

This article is available for reading in Trade magazin 2025/10.

”I entered the world of hospitality ten years ago. I started as a barback and worked my way up the ladder. This approach has stayed with me throughout my career. I currently manage the bar at Tokio restaurant, which has been ranked among the ten best bars in Budapest for the second year in a row. In the past year and a half I have been working as a brand ambassador for Diageo’s premium portfolio. I host Diageo Bar Academy trainings and I am also involved in organising the first World Class competition in Hungary. When it comes to drinks, I am drawn to a simple but sophisticated style, which always has a small but exciting twist. Our menu features permanent drinks that are available all year round, but there is also room for seasonal ingredients. If I had to pick one cocktail, it would be the Cherry Bang: we created it with photographer Bogi Bognár, in partnership with Bestia bar and Johnnie Walker Black Label”.