Tucked away on the 7th floor of the Sanraku Building in Ginza, Bar Orchard is the kind of place you might miss — intentionally so. With salmon-toned walls, cozy white chairs, and chilled glassware waiting in a refrigerated display, the space is elegant but understated. What makes Orchard unusual (and delightful) is its cocktail process: there is no printed menu. Instead, a basket of seasonal fruits is brought to you. You choose your fruit (or express a flavor direction), and the bartenders — commonly Takuo and Sumire Miyanohara — craft you a bespoke drink, blending classics or more experimental concoctions, sometimes with theatrical elements like liquid nitrogen or carbonation. The vibe is intimate. The seating and layout encourage engagement with the bartenders — you’ll observe careful technique, spirit selections, and ingredient handling. There’s a touch of showmanship, but always calibrated to the mood of the guest and the moment. Orchard is closed on Sundays and national holidays. On its operating evenings (Mon–Sat), it opens around 18:00 and closes at midnight, with last entry around 23:00. It regularly ranks among Tokyo’s top bars, often featured in “best of Asia” lists, praised for the balance of creativity, restraint, and hospitality.
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