In a drinking scene that favours maximalism with flair bartending and extravagant cocktails, the minimalist Bar Nishiazabu Cellar is a breath of fresh air. Attached to a liquor cellar and hidden in the basement of a nondescript building at the edge of Roppongi, this pared-back space is anchored by its bar counter crafted from a 400,000-year-old block of Honkomatsu stone. With bare concrete walls and a ceiling illuminated by glowing white tubes, Cellar has a raw, elemental interior that earned it a spot on the longlist for the 2022 Kukan Design Award.
Beyond its cool design, the bar boasts a menu made in collaboration with some of Japan’s top mixologists, meaning you can savour the creations of multiple venues at this one unique location. Highlights include a lemon sour created by the celebrated Shingo Gokan, founder and chief bartender of the world-famous SG Group, as well as a drink made from a special blend of coffee from café & bar ‘æ’, collaborated on with Barista Champion Taka Ishitani. There is even a whiskey sour with genmaicha from the speciality Japanese tea cocktail bar Unknown, with more items to be added in the future.
Additionally, you can order from a curated range of spirits – some of up-and-coming labels, others of cult status – that are exclusive to the cellar. Recommendations that feature these bottles include a G&T made with small batch gin, a rum soda accented with orange background notes and vintage whiskeys that will satisfy even the most discerning drinks enthusiasts.