Tucked into Shibuya, The Bellwood feels like a time-capsule inviting you into Tokyo’s roaring cocktail renaissance. Styled after a Taishō-era kissa (classic Japanese café), it blends sepia-toned photos, stained glass, and polished wood with contemporary cool—creating a space that is timeless yet fresh. Helmed by award-winning bartender Atsushi Suzuki, who honed his craft internationally before returning home, The Bellwood has earned its place as one of Asia’s most acclaimed bars—No. 49 on Asia’s 50 Best Bars in 2023 and No. 34 in 2024. Suzuki’s cocktail menu is inspired by the structure of kaiseki, Japan’s refined multi-course dining. Drinks follow a palate’s arc—from light, invigorating apertifs to savory mid-courses and rich, dessert-style finishes. Expect inventive creations like the Yaki-Bloody Mary—spiked with smoked vodka, yellow tomato, black garlic, and mango—as well as graceful seasonal sippers like the Miyako Fizz, featuring kombu and umeboshi atop Zubrowka vodka. Condé Nast Traveler highlights playful riffs like the Tango Mule (gin, Fernet Branca, roasted mate) and Okushibu Fashioned (bourbon, kinako soy powder, mugwort bitter) that hint at Suzuki’s bold creativity. The Bellwood also hides a culinary secret: Bell Sushi, a tiny, four-seater omakase tucked within the bar. For about ¥12,000 per person, guests enjoy a 12-piece sushi course paired with curated cocktails—alongside creative bites like tuna with pickled carrot and tempura banh mi. Despite its design-forward vibe, The Bellwood maintains warmth and attentiveness. Bartenders in white lab-coats guide guests through the journey with calm charisma, and the programming—jazz nights, pop-up brunches, playful pairings—keeps the energy lively and evolving.
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