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The Bellwood
Tokyo
Tokyo hotspot where cocktail kaiseki rewrites the drinking rulebook
Opened in 2020 by award-winning bartender Atsushi Suzuki in Tokyo's eclectic Shibuya neighbourhood, The Bellwood has since steadily earned its reputation as one of the best bars in Asia.
The bar's concept is inspired by the café culture of late Meiji to Taisho-era Japan, a time in history when Western and Japanese sensibilities began to merge and create a unique experience that straddled both worlds. This revival of the wayō-setchū spirit successfully introduces historical storytelling charm into the modern context through an intimate and innovative cocktail experience.
Suzuki's impressive bartending pedigree and years of valuable experience working in New York and Japan have left an indelible mark on his approach to cocktails at The Bellwood. The drinks programme borrows inspiration from the kaiseki tradition, where courses such as sakizuke (a small appetiser designed to awaken the palate), yakimono (grilled dishes typically showcasing seasonal ingredients), and gohan (rice, traditionally served toward the end of the meal) are thoughtfully reimagined as cocktails.
Each course takes on the form of a cocktail that draws on both Japanese and Western spirits, carefully chosen to complement the essence of the original dish. The result is a refined and immersive cocktail experience that honours the structure and philosophy of the time-honoured tradition of Kaiseki. Tucked away at the back, the unmarked Bell Sushi counter serves a 12-piece omakase where each nigiri fuses traditional technique with global influences – a refined yet playful take on sushi.
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