Shaking Up Japan's Bar Scene: The Bartenders Defining a New Era

Tokyo Weekender

28-05-2025

Meet four bartenders redefining Japan's cocktail culture — with bold signature drinks and a vision for the future of mixology.
Hideyuki Saito
Returning to Japan after working in five different countries, Saito now oversees The Tokyo Edition's Lobby Bar and Gold Bar at Edition.
Was it always your ambition to become a bartender?
No. I kind of stumbled across it. After moving from Osaka to Tokyo, I worked at a restaurant and the manager there asked me to take care of the bar. I didn't look back.
Tell us about your experiences working overseas.
First was London, which is a city with a real cocktail culture. People are very knowledgeable about their drinks. New York has so much energy and the bars are always full. In Thailand and Vietnam, I learned a lot about food culture. Then in Qatar, it was different again — you can only drink in certain areas and people really splash the cash. It was interesting adjusting to the contrasting markets.
How did you feel returning to Japan?
Japan hadn't changed much, but my mindset had. I had a deeper appreciation for the food and drink culture here, and that's continued to grow as I've been working at Lobby Bar and Gold Bar at Edition.
What's the allure of those bars?
There's nothing else like them in Japan. Gold Bar at Edition is an intimate space inspired by the golden age of cocktails, whereas Lobby Bar looks out onto Tokyo Tower and is filled with natural light while also being surrounded by greenery. They both have special atmospheres and unique beverage programs.
What's your signature drink?
Reimagined daiquiri? It's a sophisticated reinterpretation of a classic cocktail featuring Japanese pastis, fresh basil and a yellow cherry tomato.
More Info:
Follow Gold Bar at Edition on Instagram at
@goldbaratedition
Yasuhiro Kawakubo
A multiple award-winning bartender, Kawakubo has created a captivating cocktail menu at Punch Room Tokyo.
Why did you want to become a bartender?
At 15, I bought various cocktail books. One in particular, titled
Cocktail Technique
, inspired me. I felt cocktail making was similar to art or classical music. Wanting to reinterpret classic cocktails, I began mixing drinks. Four years later, I left my home in Ibaraki Prefecture for Tokyo and started knocking on bar doors in Shibuya, trying to get a job.
Did that work?
No, but I eventually found work at a darts bar through a newspaper ad. After a year there, I trained as a classical bartender in Tokyo before building up my experience abroad in Singapore, Paris and Sydney. I learned so much in each country.
Why did you decide to return to Japan?
My old boss called me back to work as bar manager at The Bvlgari Ginza Bar, where I trained many young bartenders. Then, Punch Room Tokyo opened last year, and I was given the chance to run it.
What marks Punch Room Tokyo out from other bars?
It's a hotel bar without a counter and large tables, which is rare. We don't want any division between the bartender and the customers. The style is also unique, taking inspiration from 19th-century London clubs. It was designed by Ian Schrager and Kengo Kuma, so there's a mixture of Western and Japanese sensibilities.
What's your signature cocktail?
Bamboo katana martini. It combines a wet martini and a 19th-century Japanese cocktail called Bamboo. With an ABV of just 14%, it's perfect as a pre-dinner drink.
More Info:
Follow Kawakubo on Instagram at
@japanesecraftspirits
Satomi Mizugishi
A former bartender at Jigger & Pony — a cocktail establishment in Singapore that was ranked number five on the World's 50 Best Bars list in 2024 — Mizugishi is now working as a bar consultant in Kyoto.
What sparked your interest in cocktails?
My mom. After dinner, she used to drink those canned cocktails, which were very popular at the time. When I was of legal age, I joined her, starting with gin and tonic.
What was the appeal of mixing drinks?
It felt like I was in a chemistry class, which was my favorite subject at school. I was really into it and took bartender classes while I was at university. Most see bartending as a part-time job — I saw it as a career.
How did the opportunity in Singapore come about?
Aki Eguchi, a legendary bartender from Jigger & Pony, came to do a guest shift at Trunk Hotel while I was there. He was impressed with the way I worked the bar and interacted with guests in English, so he offered me a job.
What are the big differences between Japan and Singapore?
Bars in Singapore are better at marketing themselves. It's a tiny country, yet the number of its bars in Asia's top 50 list is always in double digits. There are many amazing bars in Japan, but they aren't making any noise in the world. As a consultant, I want to help make that happen.
What's your signature cocktail?
I don't think I have one, but many people say my cocktails are very spirit-forward, though easy to drink.
More Info:
Follow Mizugishi on Instagram at
@satomi.ngo
Masato Ishioka
A 2024 Diageo World Class Japan champion, Ishioka is set to launch his own bar in Hokkaido.
You started out as a pastry chef, right?
Yes, I graduated from a confectionary school in Sapporo and left for Tokyo, where I worked at various shops. I enjoyed it, but I developed a passion for cocktails as well.
What was the attraction?
I started to study mixing after purchasing Kazuo Uyeda's cocktail book. I then visited various bars to find inspiration for new flavors. Though it's a different industry, I think in terms of creativity, there are similarities between making pastries and cocktails.
Why did you decide to focus on cocktails?
While working as a chocolatier in Ginza during the less busy summer season, I had the opportunity to move to The Bvlgari Ginza Bar as a trainee. I loved being able to interact with customers, which you can't do in the kitchen. Immediately, I knew it was where I wanted to be.
Can you tell us about your new bar in Sapporo?
I can't say too much yet, but the focus will be on cocktails and local ingredients. I'm very excited.
What's your signature cocktail?
Chocolate martini. Previously, I focused on classic cocktails because I didn't want it to look like I was a pastry chef playing a bartender. But then I thought it would be a shame if I didn't utilize my skills, so that's what I started to do.
More Info:
Follow Ishioka on Instagram at
@masatoishiokao
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