Executive Bar

Ichiro Hiidome opened this 20-seat hideaway in the early 2000s, importing not just Japan’s finest spirits but an entire philosophy of hospitality. The room feels transported from Tokyo’s Ginza: warm wood, dim lighting, a bar counter that seats about ten, and a collection of over 300 whiskies lining the walls. The menu splits neatly into obsessions: Japanese single malts from distilleries you’ll struggle to find elsewhere, and seasonal fruit cocktails built around peaches, melons, grapes flown in from Japan. He’ll remember your name, your drink, and if you mention you haven’t eaten, he might just produce a Joselito ham sandwich from a toaster, because that’s the kind of place this is.

Tatler Tip

Order the peach cocktail when Japanese peaches are in season; the fruit arrives whole, half to sip alongside, half to savour between sips.