Elevate your cocktail game at Bar Benfiddich, a whimsical ninth-floor hideaway where master mixologist Hiroyasu Kayama crafts bespoke blends from homegrown botanicals.
Japan, 〒160-0023 Tokyo, Shinjuku City, Nishishinjuku, 1 Chome−13−7 大和家ビル 9F Get directions
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"Owner bartender Hiroyasu Kayama has unique titles as both a farmer and a bartender. This bar serves cocktails themed “Farm to Glass.” In Saitama prefecture, two hours by train from the bar, he grows various plants like juniper and absinthe, using what he harvests to create cocktails. He actively travels overseas, researching unique local alcohol and incorporating it into his creations. He also works with the Forestry and Forest Products Research Institute in Japan to commercialize wood drinking alcohol, made by extracting alcohol from wood chips." - Kyoko Nakayama
"Hiroyasu Kayama’s atmospheric, candle-lit ninth-floor hideaway is one of Tokyo’s most compelling bars, with shelves crammed with rare spirits and jars of obscure aromatics, and drinks just as likely to involve a mortar and pestle as a cocktail shaker. Sink into one of the half-dozen armchairs at the ancient-wood counter and give Kayama carte blanche to work his mixologist magic. Best to get there early, though: Bar Benfiddich’s fame extends far beyond the Shinjuku back streets." - Yukari Sakamoto, Robbie Swinnerton
"Hiroyasu Kayama is both scientist and bartender at this bar on the ninth floor of an office building. Kayama has a collection of dried herbs, spices, and even bugs on the shelves behind the bar. The best seats are at the counter, where you can watch as Kayama creates from scratch a Campari using cochineal insects. To witness the red color come to life gets your mouth wet for the drink that awaits. The absinthe made with wormwood should also be on your radar. Best to tell Kayama what cocktails you like and let him recommend something for you."
"At Ben Fiddich, the magnificently coiffed Hiroyasu Kayama is the white-suited wizard of your mixology dreams. Nestled among the vintage bottles of spirits are Kayama’s bespoke botanical infusions, which he uses to make magical, homespun versions of liqueurs like Fernet Branca. On a recent visit, we loved the seasonal, gin-fizz-inspired Mori Cocktail (gin, fresh herbs, honey, and carbonated mint tea), while Nikka Coffey Grain whisky, blended with coffee water and presented in a pewter sake cup, made an appropriately soothing digestif." - Melinda Joe
