Menu to Taste

Bar Benfiddich

Cocktail Bar · Tokyo · Chef Hiroyasu Kayama

Ranked No. 18 on The World's 50 Best Bars 2025 list, mixologist Hiroyasu Kayama operates Bar Benfiddich in Tokyo. The establishment follows a farm-to-glass cocktail philosophy using botanicals grown on Kayama's farm. Drinks are crafted without a written menu at a 9th-floor Shinjuku counter using a mortar and pestle.

9F Yamatoya Building, 1-13-7 Nishishinjuku, Shinjuku-ku, Tokyo, Tokyo

  • #5 Asia's Best Bar
  • #9 Asia's 50 Best Bars
  • #25 World's 50 Best Bars 2024
  • #18 World's 50 Best Bars 2025
  • #62 Asia's 50 Best Bars 2026

Menu

Cocktails

  • Smoked Old Fashioned (3000) — Aged whiskey, smoked wood chips, house bitters. Theatrical preparation.
  • Farm-Fresh Julep (2500) — Made with fennel and aromatic mint from family farm. Stirred with mizunara or juniper twigs, served with century-old pewter straw.
  • Wormwood Martini (2500) — Fresh wormwood from family farm, gin, house vermouth. True herbalist's martini.
  • Fennel-Kissed Vodka Elixir (2500) — Vodka cocktail with farm-grown fennel. Unique aromatic profile.
  • Gin & Pomegranate (2500) — Refreshing gin-based cocktail with seasonal pomegranate.
  • Farm Negroni (2500) — Japanese botanical twist on classic Negroni. Gin, house-infused vermouth, Campari substitute with Japanese herbs from family farm.
  • House Absinthe Experience (3000) — Hand-distilled absinthe from farm-grown wormwood. Served traditionally with sugar cube and water.
  • Amaro-Based Bespoke (2500) — Bespoke cocktail built on amaro base — one of four spirit bases used at BenFiddich
  • Yuzu Cocktail (2500) — Bespoke cocktail with farm-grown yuzu from Chichibu
  • Vintage Negroni (4000) — Aged negroni from vintage spirits collection

The Experience

An intimate and theatrical room in a hidden location. The meal is structured around an avant-garde approach.

Phone: +81 3-6258-0309

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