The Bellwood

Now independent from the SG Group, but still under the stewardship of founder and head bartender Atsushi Suzuki, The Bellwood continues to garner acclaim, even ranking at No. 48 on the most recent list of the World’s 50 Best Bars.

The bar’s decor features sepia-toned photographs, wood-relief finishings, and stained glass that evoke the Taisho-era café-bars where Japan’s cocktail culture began to flourish. But the drinks are anything but old-fashioned. Suzuki has designed a menu that mirrors the structure of kaiseki, Japan’s formal multi-course dining. One highlight cocktail is the umami-packed, savoury Yakiniku Bloody with smoked vodka, wagyu fat, yellow tomato and black garlic (¥2,000).

For those whose appetites are piqued by the drink menu, The Bellwood offers a variety of food options, starting from dashi-flavoured olives. The experience is elevated further in an inner sanctum where The Bellwood’s executive chef Ayaka Terai crafts inventive nigiri paired with exclusive cocktails (¥19,800 per person).

Here, Maguro tuna is topped with pickled carrot and crispy tempura batter as a banh mi-inspired nigiri, while shima aji is combined with jalapeno and a tortilla chip for sushi reminiscent of Mexican cuisine. To go with the courses, you’re served a cocktail made with rice shochu, sencha green tea and wasabi – a play on the quintessential green tea offered at sushi restaurants. Alongside this, you’re also given a shot-sized serving of a boozy pink ginger concoction to sip as a palate cleanser between sushi in lieu of gari (pickled ginger). Reservations are essential.