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

  • 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
  • Herbaceous Gin & Tonic (2000) — Served in two-piece glass to lock in aromatics. Elevated with fresh farm herbs.
  • Herbal Negroni (2500) — Gin, Campari, house-infused vermouth with Japanese herbs. Kayama's signature variation.
  • Whisky Bespoke (3000) — Bespoke cocktail built on whisky base
  • Seasonal Farm Cocktail (2500) — Seasonal cocktail with current harvest ingredients from Chichibu farm
  • Smoked Old Fashioned (3000) — Aged whiskey, smoked wood chips, house bitters. Theatrical preparation.

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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