Cover The cocktails on Hideyuki Saito’s menu, Gold Bar at Edition
The cocktails on Hideyuki Saito’s menu, Gold Bar at Edition
1 / 1
From daiquiris on Tuesdays to banana-scented shochu, Hideyuki Saito shares the drinks, ideas and inspirations that shape his world-class bar menus at The Tokyo Edition
From London to New York and the Middle East, Hideyuki Saito’s journey through some of the world’s most exciting bar scenes has shaped a distinctly cosmopolitan take on Japanese cocktail culture. Now based in Tokyo as senior director of bars at The Tokyo Edition, he oversees the hotel’s venues—including Gold Bar, a Tatler Best Asia 100 Bar, and the Lobby Bar—each a canvas for his inventive, story-driven approach to cocktails.
A familiar face to Tatler Dining readers after appearing at the Tatler Cocktail Festival 2023, Hideyuki Saito continues to push creative boundaries with Graffiti, a new menu of 20 cocktails inspired by cities and street art. In this quickfire Q&A, he shares what he’s sipping, what he’s saving for special occasions, and the drink he wants to try next.
See also: Where to stay, eat, drink and visit at Toranomon Hills, Tokyo
Above Hideyuki Saito of The Tokyo Edition’s Gold Bar and Lobby Bar
Hideyuki Saito of The Tokyo Edition’s Gold Bar and Lobby Bar
1 / 1
Your go-to tipple for a Tuesday?
Daiquiri
Most memorable cocktail you’ve ever had?
French 75 at Harry’s Bar NY in Paris
What goes into your favourite cocktail?
Agave, rum and shochu
The drink you’re reaching for right now?
Mezcal and soda
What would you make for a curious guest?
Martini with our Gold Bar Olive Gin, made with premium olives and leaves from Shodoshima Island’s Yagi Olive Farm. Distilled in collaboration with the Tokyo Hachioji Distillery, this gin features a blend of 12 botanicals for a unique and refined flavour profile.
What would you serve for a big moment or occasion?
Something with shochu
Something special you keep up your sleeve?
Sazerac
What would you bring to a dinner party?
A bottle of mezcal
A drink you haven’t tried—but want to?
Espresso martini at Glitch Coffee Ginza, a single-origin coffee spot in Tokyo.
Your last meal—what’s in the glass?
Fresh sake together with the best sushi
Tell us about your new cocktail menu.
It’s called Graffiti, and the cocktails are inspired by cities and graffiti.
Hideyuki Saito’s Graffiti menu features 20 cocktails inspired by cities around the world, brought to life through bold flavours, street art-inspired visuals by Shinjuku tattoo artist Haruka Sasaki, and reimagined classics from the Martini to the Manhattan.
Your favourite drink on the menu—and why?
Aromatic Banana Wine. We created the banana flavour from palo santo, tonka bean and shochu. It’s so unique and tasty.
Above The Aromatic Banana Wine combines Palo Santo aromatic tree, Tonka bean, barley shochu and vanilla mist
Above Hideyuki Saito’s Neo Vice Sawa offers a natural and funky flavour with refreshing herbal spices
The Aromatic Banana Wine combines Palo Santo aromatic tree, Tonka bean, barley shochu and vanilla mist
1 / 2
Topics
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
