BenFiddich Is the Best International Bar in 2024
"Perched on the ninth floor of a Shinjuku commercial building, this intimate cocktail den is run by owner-bartender Hiroyasu Kayama, who—often in a tightly tailored white suit—stages highly theatrical, fastidious drink service with the help of a small, tightly synced staff. Menu highlights include a Green Negroni made with rosemary distilled water, a Honeydew Cocktail featuring honey and melon, and a legendary Fresh Campari concoction built with dried cochineal and a dozen other spices; many cocktails also incorporate herbs, vegetables and fruit Kayama grows at his family farm in Chichibu, some 60 miles west of Tokyo. The spot is noted for an extensive selection of rare vintage spirits—amari, gins and mid-20th-century Japanese whiskies—usually served in antique chalices, and the whole experience emphasizes handcrafted, farm-to-glass detail. Average cocktails hover around $20, the space seats only about 15 patrons, and the bar often only opens when Kayama is working, so booking well in advance via the bar’s Instagram is essential." - Brad Japhe
