Bar Benfiddich

Bar Benfiddich is a place where the rules of cocktail making are torn apart and reimagined in the careful hands of Hiroyasu Kayama. This 17-seat hideaway feels almost clandestine, tucked away from the neon-lit chaos of Tokyo’s streets. Inside, you’re transported into Kayama’s world, where cocktails are imbued with a sense of place and story, drawing on his roots as a farmer.

Many of the ingredients in Kayama’s cocktails come from his own farm, just outside the city. Wormwood, juniper, fennel and other botanicals grown on his land are distilled into house-made spirits, including absinthe. But the owner-bartender’s creativity doesn’t end with distillation. He experiments with ageing spirits in unconventional ways, constantly searching for new techniques to unlock deeper, more complex flavours. One of the defining characteristics of Bar Benfiddich is its absence of a traditional menu. Kayama forgoes it in favour of conversation, engaging with each guest to create something personal. In his hands, classic cocktails are transformed by subtle yet daring touches: a negroni, perhaps, but one made with vintage vermouth or bitters created in-house from a dozen carefully selected herbs.

The experience is immersive. Kayama moves with deliberate precision, crafting each drink as if it were a ritual. His bartending is an exercise in balance, not just of ingredients but also of the atmosphere he creates—a calm, almost meditative space where guests are invited to slow down and savour each sip. The finishing touch: drinks arrive in glassware that is as intriguing as its contents—antique pieces or custom-made vessels designed to heighten the sensory experience.

Tatler Tip

Try the wood liqour, made extracting alcohol from typically disposed wood chips—an official initiative with the Forestry and Forest Products Research Institute of Japan.