Bartender Shuzo Nagumo likes to play with unexpected ingredients and techniques, using machines like rotary evaporators and centrifuges to create blue cheese-infused Cognac, miso gin, foie gras vodka, and more.
At Popeye, owner Aoki Tatsuo has amassed one of the largest selections of Japanese beers, including many hard-to-find Japanese microbrews.
Owners and bartenders Takuo Miyanohara and Sumire Miyanohara straddle the divide between classic and experimental cocktails at this tucked-away bar in Ginza.
This basement bar in the Roppongi district is one of Tokyo’s best whisky bars, with an impressive selection of rare and aged varieties.
This little wine bar on the edge of Shibuya specializes in natural wines from small producers, plus a menu of simple but well-executed food.
This bar’s owner and eponym is capable of turning out a martini like none you’ve ever tasted, but be smart and ask for something seasonal.
Relative newcomer Ben Fiddich came onto the Tokyo bar scene in 2013 and has quickly become one of the city’s must-visit cocktail bars.
Bar High Five
Though most people visit High Five for Hidetsugu Ueno’s celebrated cocktails (he worked at Star Bar under Kishi before opening his own place), it’s also a great place for a whisky.
Hisashi Kishi, one of Japan’s most well-known and well-respected bartenders, helms the bar at this top-notch cocktail spot.