Now independent from the SG Group, but still under the stewardship of founder and head bartender Atsushi Suzuki, The Bellwood continues to garner acclaim, even ranking at No. 34 on the most recent list of Asia's 50 Best Bars.
The bar’s decor features sepia-toned photographs, wood-relief finishings, and stained glass that evoke the Taisho-era cafe-bars where Japan’s cocktail culture began to flourish. But the drinks are anything but old-fashioned. Suzuki has designed a menu that mirrors the structure of kaiseki, Japan’s formal multi-course dining. Cocktails range from the light and fruity Miyako Fizz (¥1,600) which sees Zubrowka vodka, kombu and umeboshi topped with club soda, to the umami-packed, savoury Yaki-Bloody Mary with smoked vodka, yellow tomato, black garlic and mango (¥1,700).
For those whose appetites are piqued by the drink menu, The Bellwood offers a variety of food options, from dashi-flavored olives to modern ramen, served exclusively for two hours at the end of the night. The experience is elevated further in an inner sanctum where The Bellwood’s executive chef Ayaka Terai crafts inventive nigiri paired with exclusive cocktails (¥12,000 per person). Here, Maguro tuna is topped with pickled carrot and crispy tempura batter as a banh mi-inspired nigiri, while shima aji is combined with jalapeno and a tortilla chip for sushi reminiscent of Mexican cuisine. To go with the courses, you’re served a cocktail made with SG Mugi Shochu, fermented tea and sherry – a play on the quintessential green tea offered at sushi restaurants. Alongside this, you’re also given a shot-sized serving of a boozy pink ginger concoction to sip as a palate cleanser between sushi in lieu of gari (pickled ginger). Reservations are essential.