I always think that both Lounge and Toraya were lovely, but when I visited Oak for the first time, it was also wonderful. It was around 7 pm on a Saturday, and even though it was early in the evening, all the counter seats were already taken. They told me that there were four tables available, so I felt a bit guilty about taking up such a luxury. I ordered Tokyo Station <Ork Style> for my first drink. It seemed to have freshly squeezed pink grapefruit in it, mixed with whiskey. The rich aroma of whiskey was really nice, and the refreshing balance of (probably) pink grapefruit flavor was great. It was delicious. I'm not good with alcohol, so I asked for less alcohol, but even then, the wonderful whiskey (I think) aroma was so good that I felt like crying. The amuse-bouche was bonito tataki and soybean mousse. Delicious. The staff even offered to move me to the counter when a seat became available, and they were willing to provide new cutlery. They even offered to bring me a different drink from the menu at Camellia, which is on the same floor, so I ordered 1915 for my second drink. The cheese platter was amazing! I didn't expect such a fancy cheese platter with nuts and dried fruits. And they even provided honey for flavor variation. The 1915 was made with sake from the brewery that produces Kubota sake, called "Adult's Holiday." It was like high-quality yogurt (according to my unrefined palate). It was delicious, but a bit strong for me. I had planned to try a nice whiskey for my third drink, but I had to give up for the day. The view of the Dutch brickwork through the glass was beautiful, and I was told that this used to be a guest room, with the brick holes and grooves being marks from when wallpaper and wiring were installed. I want to come back to Oak for whiskey and visit Camellia too. I have more things to look forward to. Exciting and happy.

I had given up on finding a retro property (modern architecture: Meiji to early Showa era) to open a restaurant in Tokyo, but upon further research, I found around 10 such properties (less than half of Osaka, and fewer than Kyoto and Kobe). I will visit them to explore. [Property Overview] Name: Tokyo Station Completion: 1914 Designers: Kingo Tatsuno and Banji Katsui Style: Neo-Renaissance? Designation: National Important Cultural Property I visited the restaurant in February, but it was closed. I confirmed their operating hours the day before my visit and found out they are open on Fridays, Saturdays, Sundays, and the day before holidays. The Legend Master only works on weekdays, so they are present on Fridays and the day before holidays. Otherwise, they work at Camellia. The restaurant has a capacity of 8 seats at the straight counter and two 4-seat sofa tables, with 2 male staff members. It opened in 2012 after the renovation of Tokyo Station (previously operated as Cafe & Bar Camellia until 2006). The atmosphere is surprisingly casual, with a central back bar and a 4-meter ceiling. The leather-covered sofa and counter chairs exude a cool vibe. I tried the Tokyo Station: Gin Base and Havana Martini. [Tokyo Station: Gin Base] A very easy-to-drink cocktail. It seems like you are meant to bite the lime while drinking. [Havana Martini] I wonder if it's the type of rum or the mix ratio, but it feels light. I was intrigued by the bartender's movements. Overall, the bill was in the 3000 yen range, which is reasonable for a hotel bar. I will visit again when the Legend Master is working.

I visited this bar while staying at Tokyo Station Hotel. I arrived around 5:30 PM and there were about 4 other customers already there. I was seated promptly and ordered a cocktail called "Tokyo Station," which was gin-based with a lime accent. It was very easy to drink, with a hint of smokiness, and I started to feel the alcohol kick in later on. The bar was surprisingly cozy and I found it quite relaxing. I heard that on Fridays, a legendary bartender who has won awards from Forbes Travel Guide works there, so I wish I had the chance to see them in action.

"Tokyo Station Hotel" main bar. Located inside JR "Tokyo Station," very convenient. A small bar with 8 counter seats and 2 sofas. Authentic atmosphere. I visited alone on a weekday at 5 pm before dinner. The counter was full, and there were customers on the sofas as well. It's very popular due to its great location. I ordered a 30ml shot of "Taketsuru 17 Years" for 1700 yen including tax. A fair price considering that a 700ml bottle of "Taketsuru 17 Years" can sell for 35,000 yen on online auctions. It's sold out due to the whiskey craze. I felt the effects of the good economy with the popularity of high-end sushi, Japanese cuisine, whiskey, wine, etc. I had previously tried "Yamazaki 18 Years" for 3700 yen including tax, but it was too cheap and has been removed from the menu. It's understandable. Now, you can enjoy "Yamazaki 18 Years" for 4900 yen including tax, which is still a reasonable price. In the current whiskey bubble, a 700ml bottle can sell instantly for 100,000 yen on online auctions. The bartenders seemed very busy, so I left without engaging in conversation. There were two bartenders, including an elderly gentleman who is a Master Bartender at 80 years old! No seating fee. No cover charge.

Tokyo → Takasaki → Tokyo, I attended an event in Takasaki with San'yutei Emacho-chan, and it was a hectic, funny day. Despite having tickets from Ueno to Takasaki, I mistakenly boarded the train at Tokyo Station and ended up paying an extra 2,580 yen for a reserved seat between Tokyo and Ueno. Emacho-chan and I overshot our stop and ended up going all the way to Jomo Kogen. (laughs) While the event was still ongoing, we decided to take a little break. So, we safely made our way back to Tokyo, and then we decided to stop by Bar oak at Tokyo Station Hotel. I was born in Tokyo, and Emacho-chan is from Yokohama, so naturally, we chose the "Tokyo Station" and "Yokohama" cocktails. The "Tokyo Station" cocktail was created by the main bartender, Mr. Sugimoto, who is currently 81 years old. It was made in 1989 as a commemorative cocktail for the 75th anniversary of Tokyo Station's opening. It is a gin-based cocktail with grenadine syrup and a bitter herbal liqueur, inspired by the red bricks of Tokyo Station. The "Yokohama" cocktail, created at Hotel New Grand in Yokohama, is a major cocktail known worldwide. Since Tokyo Station Hotel is affiliated with Hotel New Grand, we were able to enjoy it there. The pinkish-red color of the cocktail looked beautiful in the elegant Oak interior. It has a unique taste with an anise aroma. I also ordered a Martini. Before I knew it, I realized that I always order these three drinks whenever I come here. (laughs) Tokyo Station Hotel is a wonderful place directly connected to Tokyo Station, where you can relax in a quiet and elegant atmosphere.

Authentic bar that carries on the history of Tokyo Station Hotel. More focused on the bar than Camellia, another bar in the station hotel, with a more authentic atmosphere. Mr. Sugimoto, who has been here for a long time, is very famous (currently working at Camellia about once a week). The signature cocktail is Tokyo Station, created to commemorate the 75th anniversary of Tokyo's opening. A mix of sweet and sour grenadine syrup, bitter herb liqueur, and refreshing gin. The color of the cocktail is inspired by the red brick color of the station building. It is named "Tokyo Station" after the initials of Tanqueray and Suze. The lime green represents the pine tree in front of the station building. Closed indefinitely since November 2022, eagerly awaiting its reopening.

I finished dinner early, so I decided to have a drink at the bar in Tokyo Station before catching the train home. I went to the bar "Oak" at the Station Hotel just before 7 pm. The bartender handed me a menu I wasn't familiar with and said that from 5 pm to 7 pm, they have a Luxury Hour where high-end whiskies are discounted. I only had a few minutes left, so he suggested I try it out. Looking at the menu, they had a variety of Scotch single malts, blends, high-end bourbons, and even Japanese whiskies that are hard to find nowadays. One of them was a Yamazaki 18 year old, which is usually priced at 4900 yen for a single pour, but during the Luxury Hour, it was only 3700 yen. I decided to order it, and the bartender then tempted me to order a double pour for the same price, saying I could enjoy it slowly. Falling for the tempting offer, I agreed. The Yamazaki 18 year old was served in an Old Fashioned glass with a large ice cube, and its amber color was stunning. It used to be a whisky that was easily accessible with some effort, but now it's hard to find, making it even more delicious. I savored the taste while enjoying a conversation with the bartender, feeling really good.

I had an early meal here after a long time, as many bars were closed due to the state of emergency. I was unsure if I could enter early, but luckily there was only one customer, making it almost like a private reservation. I took many photos of the full restaurant interior, with its trunk tables and cozy atmosphere. I looked at the menu and saw a special offer until 7 p.m., so I chose a whiskey instead of a cocktail. The 17-year-old Hakushu whiskey was only 1700 yen until 7 p.m., which was a great deal. I ordered a charm dish with salmon and cream cheese, cauliflower and tomato mousse, which had a light and fluffy texture. The charm was stylish, with a beautiful round ice cube. It had been a while since I had enjoyed this kind of atmosphere, savoring the whiskey on the rocks slowly, appreciating its aroma and taste. It was delicious, and I found myself simply enjoying the peaceful moment without needing to say much. It was such a luxurious time. I ended the night with a final drink, feeling happy and content. I would love to experience this moment again.

Before heading home, I decided to stop by the bar at the station hotel for just one drink...but with the legendary bartender Mr. Sugimoto there, one drink was definitely not enough. Born in 1940, he is over 80 years old and still going strong. I ordered a Horse's Neck and a Dark Rum Daiquiri. While I probably should have tried the famous Martini or the original Tokyo Station cocktail, I went with my favorite. And it was amazing. Mr. Sugimoto's shake was just right - not too strong, not too weak, perfectly balanced. The drink was smooth, well-balanced, and didn't lose its flavor as time passed. It wasn't too cold, which I think was key. It was a relaxing, enjoyable drink that really hit the spot after a long day at work. It's moments like these, sipping on a perfect drink at the bar, that make life so much better.

I went to the bar Oak at Tokyo Station Hotel. Although it is a bar, it is open for lunch and cafe as well. They are currently having a special event called GOHOUBI HOUR where you can enjoy special cocktails. I tried the Maunouchi Lady cocktail, which is a limited edition drink made with camellia bloom, Maunouchi Lady, and Tokyo Sunset. I opted for the non-alcoholic version. The drink arrived in a tall cocktail glass with a red color from the Maunouchi Lady. It had a bubbly texture on top. The taste was a combination of the sweet flavor of Maunouchi Lady, the aroma of camellia, and the refreshing fizz of the sparkling wine. It was not too sour and had a nice sweetness to it.

I visited the bar at Tokyo Station Hotel one night during my stay. It is an authentic hotel bar with a lovely wooden interior and a nice view from the windows. I ordered a gin and tonic and a mojito. The atmosphere is elegant and not too flashy. The drinks were well-made and matched the overall vibe of the place. It wasn't particularly quiet, possibly due to the decrease in guests and visitors during the pandemic. It was a wonderful evening.

After dining at Hotel Metropolitan Marunouchi, let's head back. No, no, let's have a little more. Let's have a drink before heading back. Since we are refraining from going out, I searched for a bar that is operating within the guidelines. I found Bar Oak at the Station Hotel. People seem to take photos of the view from the window. The window with curtains drawn resembles a train window. I came to the bar and, instead of cocktails, I felt like having wine. I apologize for the inconvenience, but I wanted to drink wine. I enjoyed the quiet and classical atmosphere of this long-established bar.

The other day, before the self-restraint request was issued, I went to the bar "Bar Oak" on the 2nd floor of Tokyo Station Hotel. The interior of the bar is moody and feels like a sophisticated hideaway. It was my third attempt to finally get into this coveted place. There was a famous bartender known for making delicious martinis, so I ordered one. The martini was too strong for me to drink, but my companion enjoyed it. They also had my favorite White Mimosa and tea liqueur, which made me feel at ease. The food is brought over from the hotel's restaurant, so you can expect it to be delicious. We had salad, fish & chips, and a menchi katsu sandwich. The location is convenient, being close to the station.

After enjoying fish dishes and sake at "Aoyuzu Tora" in Marunouchi Building, we couldn't resist going straight back home, so we decided to visit "Oak" nearby. It is located on the 2nd floor of the Tokyo Station Hotel inside JR Tokyo Station, making it the closest bar to Tokyo Station. As we entered through the heavy, authentic-looking door, we were greeted by a quiet yet historic atmosphere that truly embodied the essence of a traditional bar. We chose to sit at the counter, where we were fortunate enough to be seated right in front of the master bartender, Mr. Hisashi Sugimoto, who has been working at the bar in Tokyo Station Hotel since 1959. The interior of the bar features red bricks that date back to the construction of the station building, adding to the historical charm of the space. I usually drink single malt whisky straight at bars, but when visiting an authentic bar like this, I always make it a point to order cocktails as a sign of respect to the bartender and to experience the bar's approach to drinks. I have a tradition of ordering three cocktails in the same order each time, and I followed the same routine tonight. Here are the cocktails I had: - Gimlet: A perfectly shaken cocktail with a refreshing lime juice and a balanced bitterness from the gin. - Gibson: Similar to a Martini but garnished with a cocktail onion, which is not commonly prepared at many bars. It was a delight to see the bartender skillfully prepare this classic cocktail. - Martini: Made with Tanqueray gin, this Martini was extremely dry with a sharp taste, yet it also had a hint of sweetness from the vermouth. - Laphroaig Lore: A recommendation from Mr. Sugimoto, this limited edition whisky from Laphroaig distillery had the signature smokiness and sea salt aroma, with a fruity finish. I also enjoyed some Fish & Chips as a snack in between sips, which was surprisingly delicious. I am curious about the other food items on the menu and plan to try the single malt whisky with the Wagyu beef menchi katsu sandwich next time. The bill for two people was around 10,000 yen. Thank you for a wonderful dining experience!

This is a bar on the 2nd floor of Tokyo Station Hotel. I've been here about 5 times already. The bar has a small number of seats, and the solid counter gives a calm atmosphere. I like that you can see the bus rotary in front of Tokyo Station through the window behind the dazzling bottles. The experienced bartender makes cocktails for you. The service from the female staff is decent. (When I asked if they have cocktails with Cointreau, she listed the cocktail names without any explanation.) On this day, I had the usual gin and tonic, mint julep, red wine from Napa to go with the beef stew, and a cosmopolitan. The cocktails are sweet and refreshing, with just the right amount of alcohol. For food, they always serve two types of finger food and smoked edamame as a charm. This time, it was thick ham and consommé jelly pinchos, and cream cheese mixed with tsukudani. Since I visited during dinner time, I also ordered a half-size beef stew. It was satisfying with plenty of vegetables and beef chunks. For dessert, I recommend the chocolate assortment. It includes almond chocolate, orange peel chocolate, and whiskey-infused chocolate. The whiskey-flavored chocolate is delicious, so sometimes I come here just for that. You can't make reservations, so it can be full sometimes, but if you want to spend a relaxing time at Tokyo Station, be sure to visit!

The first authentic bar I visited was really good here and I still remember that time. The bartender skillfully and carefully prepared my drink. Located inside Tokyo Station, it is easily accessible and a great place to spend a relaxing adult time.

Tokyo Station Bar Marunouchi South Exit. Located within the premises of a station hotel. When you open the secret door, you will find an authentic bar. The bartender, Mr. Sugimoto, is there. Looking out the window, you can see the evening Tokyo Station. There are table seats, but you can also sit at the counter. Tokyo Station 1,400 yen is an original cocktail inspired by red bricks. The flavor of the tank curry, which I haven't had in a while, is unique. The citrus comes through halfway, making the taste mild and gentle. The charm of the olive seed was removed, showing attention to detail. The smoked edamame leaves a lasting impression. I wanted to try something else, but it's limited to one drink (sweat). Well, let's go for a walk. Thank you for everything.

After my visit to Grill & Bakery, I'm thinking of going to a bar today. Should I go to Tokyo Station? Or somewhere else? I have plans to go out next week too, so I'll choose Tokyo Station. The bar at Tokyo Station Hotel is a good option, with prices clearly listed and a discount for View Card holders. You can walk all the way from Otemachi to Tokyo Station through the underground passage without having to go above ground. It's a bit risky for those who are directionally challenged, but if you just follow along, you'll be fine. The familiar scenery along the way is quite nice. Since it was relatively early, I was able to sit at the counter. Mr. Sugimoto was there at the time. Today, I had the following drinks: "1915 Vivid Blue Liqueur" - a refreshing cocktail made with Japanese sake base and lemon peel floating on top, and "Elegant Gin Base" - another refreshing and vibrant cocktail with a beautiful red color, served with pickles, olives, and beans. I really like it here. It's calming and the sound of the shaker is soothing. In the end, bars are always a good choice!

After enjoying a hearty meal of meat, I headed to the bar Oak at Tokyo Station Hotel for a nightcap. I found a seat at the back of the counter, where the bartender, Mr. Hisashi Sugimoto, who is turning 80 this year, made me a perfect Gimlet. He shook the shaker in a unique way, creating a rhythmic sound that was a treat to watch. The Gin used was Tanqueray, with a refreshing lime aroma and a crisp acidity that made it easy to drink, although it was strong in alcohol content. I sipped it slowly while enjoying a chaser. The garnish included an olive, a red radish, and a bean, which was more than enough. Surprisingly, the bill was only 1250 yen for the Gimlet, and if you paid with a JR card, you would get a 10% discount, making it unbelievably cheap. It felt almost too cheap for the quality of the experience.

On a weekend, I extended my business trip in Tokyo by one day and met up with my family to take care of some errands. After finishing our tasks, we had a late lunch at Franklin Avenue in Gotanda. Despite being a simple burger made with ground meat, fresh vegetables, cheese, and bread, it was unexpectedly delicious. It made me appreciate the value of someone's work and made me feel like I got a good deal. I hope my eldest son can understand this sense of valuing someone's work as well. Afterwards, we went to Tokyo Station for some shopping and visited the Intermediatheque museum in the commercial complex KITTE to see a large collection of animal skeletons and bird specimens. It was almost time to head back home, but our shinkansen was a bit early, so my son and I went to Sembikiya in Marunouchi Building for a fruit parfait. The bar at the hotel was full of people, so I had a quick dry martini before heading to catch our train. The bartender, a young man, made the cocktail slightly different from the usual, with a larger glass and less vermouth, resulting in a strong yet smooth drink. I appreciated his attention to detail. We left the bar and headed to the train platform, where we were called back by the staff as we were about to leave. We quickly finished our drinks and headed to catch our train. Overall, it was a pleasant experience, and I thanked the staff for their hospitality.

After enjoying yakitori at Ginza Gandare, I had fun at the Star Wars stamp rally in the Marunouchi area. Normally, my friend would accompany me, but they were feeling tired from consecutive drinking parties. Feeling like having a bar experience, I entered this place alone for the first time. There were quite a few people, and even Sugimoto-san was there! I ordered a cocktail called "Tokyo Station," which is gin-based. I like the sound of the shaker. The taste changes when you squeeze the lime in half of it, making it even more refreshing. The charm of this place is the nuts, dried fruits, and olives. The person sitting next to me asked if I come here often, and we ended up having a nice conversation. It seems like they are a regular here. Coming here alone might be nice, but I still prefer coming with someone else. If you use a View card, you can get a discount, I believe. Today's bill was less than 1500 yen. I like this place around Tokyo Station!