Opened in April 2023, this craft gin bar off the beaten path near Takadanobaba Station is the reincarnation of the former Bar Hisaka. This bar's rebirth came about due to the forced relocation of the original venue, which succumbed to building demolition amid the Covid-19 pandemic. Now, it flourishes larger and rejuvenated under the visionary direction of owner and craft cocktail master Hirokazu Ogura.
Upon entering The Hisaka, you'll first see the tasting room. Adorned with familiar designs from the original Bar Hisaka, this convivial area encourages patrons to purchase drink tickets, entitling you to sample an array of global gins you wouldn't come across in an ordinary bar. With a separate liquor-selling permit, Ogura has made it possible for guests to buy bottles of the gins they savour, providing a memento to enjoy at home.
Venture deeper into the establishment and you'll discover the main bar, where Ogura's dedication to craft gin truly comes to life. This space exudes a more intimate and refined aura, akin to a hidden gin speakeasy. The expertly curated cocktail menu is a testament to Ogura's expertise and passion, featuring signature drinks like the 'Bear's Honey' (¥1,760), a creative concoction blending Kumamoto's Bears Book Gin, Chartreuse Jaune, green tea, mikan honey and hoji tea agar.
Another standout is 'Espresso in Majorca' (¥1,760), a fusion of Spain's Xoriguer Mahon Gin with Cointreau, hazelnut, cardamom and espresso, topped with a black tuile garnish. Then, there's the 'Sea of Harris' (¥1,760), a sea-inspired mix featuring Scotland's Isle of Harris Gin, married with St Germain, grapefruit, spirulina and kelp for a refreshing, umami-packed tipple.
The variety at The Hisaka is unmatched, with over 150 types of craft gin lining its shelves, from rare vintage bottles to unique imports not yet available elsewhere in Japan. It's a haven for gin enthusiasts and also warmly welcomes newcomers looking to explore the intriguing world of craft gin.