Bar TRENCH opened in 2010 in a tucked-away alley near Ebisu Station as a second concept after Bar Tram. This intimate 23 m² cocktail bar fuses old-world European charm with Tokyo precision—dark timber facade, exposed brick, polished wood counters, and shelves stacked with spirits and cocktail lore. Led by bartender Rogerio Igarashi Vaz (Japanese‑Brazilian), the bar specializes in herbal liqueurs and absinthe, offering traditional rituals—complete with sugar cube and cold water—as well as inventive craft cocktails. The menu blends obscure classics and original creations like Artichoke Julep, Uplifted Morning Glory, and seasonal sips featuring bitters, bourbon, whisky, mezcal, and more. With no reservations and just around 12–13 seats (7 at the bar, plus a couple of tables), seating is first‑come, first‑served. It operates nightly (Mon–Sat 18:00–02:00, Sun from 18:00–01:00), and features occasional jazz or acoustic performances perched above the bar. Bar TRENCH is lauded internationally—regularly cited in Asia’s 50 Best Bars and The World’s 50 Best, praised for its "biggest collection of bitters in Japan" and its compelling absinthe program. With cocktails averaging around USD 11–16, it delivers expert craftsmanship in a laid-back, literary vibe. In this “urban trench,” guests recharge with meticulous drinks in a vintage‑soaked ambiance—perfect for aficionados seeking ritual, discovery, and understated elegance.
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cosy
mixology
