I revisited a restaurant and brought some rare fruits from Tokushima (① Puchimaru: seedless kinkan + ② Awa Suzuka: a hybrid of yuzu and sudachi) in large quantities to have them made into cocktails. Since the bartender was absent, Mr. Arakawa (who looks somewhat like the actor Hiroki Hasegawa) took care of us. The cocktails he made were: - ①: Gin and Tonic with carbonation, which is my favorite after visiting four places. - ②: Caipiroska: a cocktail made with vodka instead of cachaça (sugar cane-based alcohol) like in a Caipirinha. The fruitiness is quite direct and bold. Since I liked ② so much, I also tried the original Caipirinha to finish. Both ① and ② were a bingo for me personally. It was a surprise to find that my taste coincided with the tender and minor cocktails at this place. Last time was +0.2, so it might be a coincidence, but it's amazing how preferences can align with unique cocktails.

Located on the 4th floor of a mixed-use building just a few minutes' walk from Shimbashi Station, this bar is owned by bartender Akira Sakumuko, who won the overall championship at the 18th National Bartender Skills Competition organized by the NBA (Japan Bartenders Association) in 1991. At the young age of 26, he ended Tochigi's 5-year winning streak, which was quite an achievement considering the competition had a special category for young bartenders under 28. There have only been a handful of bartenders in their 20s who have achieved this feat. Despite his impressive credentials, to me he is just the guy who stood in front of me at a ramen shop in Tokushima. I visited the bar when I confirmed that Master Sakumuko was present at the shop. Upon entering at 19:45, there were 3 groups of 5 customers already inside. The interior features a L-shaped counter with 7 seats and two tables with 2 and 4 seats. There were two male bartenders working at the time, as the owner was not present. I started with a consomme soup (with a strong onion flavor and a rich texture, much better than what you find at Western restaurants), followed by 4 cocktails: Manhattan, Kumquat Baralaika, Etoile (a cocktail created in 1991), and a Kiwi cocktail. The owner returned while I was having my second cocktail, but unfortunately he did not come to the counter. Nonetheless, the current No.2 bartender showed great skill. I will definitely visit again.

This is a review before the alcohol ban under the state of emergency was declared. I hope we can soon drink at bars again, while spending a long time reminiscing at the counter. Despite it being April, the sudden humid day made me crave something summery. I felt like I wanted something refreshing, but not too intense like a Mojito. I thought about a Mint Julep, which seemed like a good idea with May coming soon and the Kentucky Derby. I opened the door to this bar, where the master bartender was not present, and instead, Arakawa-san made my cocktail. I ordered a Mint Julep made with Taiwanese pineapple and Matador mint. It was truly excellent. Although it's a cocktail I would prefer to drink under a clear blue sky rather than in a dim bar, it was perfect for refreshing in the humid heat. Unlike the Mojito that can make you keep drinking, the Mint Julep had a certain crispness to it. It's a cocktail that doesn't go overboard, in a way, it has a certain public appeal. It may take some effort to make crushed ice, but it would be nice to try making it at a barbecue or camping. The bar also has branches in Taiwan, so it's not necessarily related, but Taiwanese pineapple is featured in their fruit cocktails. Although it was a topic of discussion for a while, there is indeed a difference in sweetness and aroma between Philippine and Taiwanese pineapples. I'm not a fan of the linear acidity of pineapple core, but I really like the sweetness of ripe Taiwanese pineapples! The cocktail was made with pineapple liquor soaked in Taiwanese pineapple, fresh pineapple, and turned into a Matador. It was delicious. Once the state of emergency is lifted, I should definitely come back to this bar for another visit.

After enjoying local sake from Hokuriku on the ark, I aimed to have just one cocktail as a nightcap before heading home, at a bar called Sakumukisan that a friend had told me about before. This place is run by a talented bartender who won the National Bartender Skills Competition at the young age of 26, making him the youngest to be crowned the best in Japan. The bar is located on the 4th floor of the Social Building near Sotobori Street. Upon entering the establishment, you will find a compact interior with a long, narrow L-shaped counter with about 7 seats and a small sofa seating area. Inside the counter, there was only a female bartender as Sakumukisan was not present. I ordered a Martini as my first drink at this new place. It was quite a dry Martini served in a large glass with a twist and an olive garnish, expertly prepared. Since Sakumukisan was not there today, I decided to have just one drink and left. The bill was reasonable for Ginza standards, and I left feeling good about the experience.

I wanted to have a little alcohol before eating at an early hour, so I visited. We were the only customers as it was just after opening. The young bartender recommended a pre-dinner drink and made it for us. It really stimulated my stomach! Thank you for the meal! Next stop, Le Kura!

The owner was very kind and explained everything patiently even though I am a beginner at cocktails. They also pay great attention to the base of the alcohol, highly recommended!!

The fruit cocktail was simply delicious.

If you love alcohol, you will not get addicted to Barliqueur, but they have a wide variety of drinks like whiskey and gin, and their bartenders are very knowledgeable.

This is a cozy bar!

Cocktails and whiskey were both great.

Enjoyed a slightly tipsy evening with seasonal fruit cocktails at Mori Bar, run by Mori-san's beloved disciple. The cozy atmosphere of the small establishment makes it a delightful place to relax. The friendly bartender makes for enjoyable conversations. I heard they even have a branch in Taipei, Taiwan. I would love to visit when I go there. Tonight, I had a watermelon cocktail and a peach cocktail. The watermelon cocktail was surprisingly strong on the first sip, but the bartender quickly adjusted it to be milder after I mentioned I prefer my drinks less strong. The peach cocktail was a delight, made with love by the bartender. Ginza bars may seem intimidating, but places like Mori Bar and others with a welcoming atmosphere make for a lovely time without any pretentiousness. I will definitely visit again. Thank you for the wonderful experience.

I was introduced to this place by Mr. Fujitani at Four Seasons. There was no formal atmosphere, and the owner bartender, Mr. Sakumuko, who is from Gifu, made me a cocktail called Etoile. It was a delicious cream-based cocktail. The female bartender also made a cocktail that she will be using in a national competition, which had a strong gin base with various flavors and aromas mixed together. It was a very complex and enjoyable cocktail that I personally loved. My companion had a Sea Breeze and Kiwi fruit cocktail, which was also delicious. The interaction with the bartenders was very close, and it was a fun time that didn't feel like my first visit to the bar.

There are many bars in "Ginza" (over) as many as the stars. Around the 8th block of Ginza, it must be one of Japan's top club districts. At night, after 7 pm, beautiful older sisters liven up this town for work or accompanying customers. This shop is located on the 4th floor of a building in this lively town. When you open the door and enter, there used to be a huge (A0 size) poster of the TV drama "Bartender" on the right side. They used to give advice on cocktail and etiquette techniques. At the end of the narrow corridor, there are box seats on the left side. On the right side, there is an L-shaped counter seat and a back bar. The small interior resembles a snack bar or club, but the low counter seats and short counter depth make the distance to the bartender close. Owner bartender Sakamukai has honed his skills at "Gaslight" and has devoted himself to training young bartenders. After working at a shop in the 7th block, he opened "his own shop". The cocktails created by Sakamukai are delicious. Many customers visit to enjoy both the taste and personality. [Sakamukai's original cocktail] "Etoile" a creation from 1991. A slightly sweet, after-dinner style short cocktail. Winner of the NBA National Skills Competition. [Kita's original cocktail] "Laurel" a creation from 2017. A green short cocktail based on gin. A refreshing aroma rushes through. At first sip, it has a bit of a kick, but as it slides down your tongue, a hint of fruit fills your mouth, leaving a pleasant lingering aroma.

[Revisit] In December 2016, I visited "Sushi Tokami" again to give my year-end greetings. On this day, I ordered a "Manhattan" which had a very standard taste. When Sakemuki-san also arrived, the atmosphere became even more homely and lively. I planned to visit another restaurant later, so I settled the bill after just one drink. Once again, I was seen off by the young female bartender until the doors of the elevator closed, and then headed towards Shinjuku. * * * I have added 4 more images * * *

【Revisit】I visited the restaurant again as the last time in November 2016 was very comfortable. This time, I had "Kinkan Moscow Mule" made by Kita-san for my first drink, and for the second drink, I had a "Manhattan" made by Sakemuki-san with bourbon rye. These two make a wonderful team. I will definitely visit again. * * * I have added 4 more images * * *

In November 2016, I visited a bar where Mr. Sakomukai, the vice chairman of the Japan Bartenders Association, works, after studying under Mr. Mogi at Gaslight. The bar is located near Ohori-dori, on the 4th floor of a building. The entrance to the bar had a somewhat abandoned feel, with other shops on the 4th floor closed on Saturdays. Inside, there was a long and narrow space with a compact L-shaped counter and sofa seats. I ordered a Gimlet, which was a standard and easy-to-drink cocktail with a balanced sourness and sweetness. The bartender, Ms. Kita, who is from Amagasaki, Hyogo Prefecture, and I had a lively conversation, discovering that she had attended the same university in Osaka as my junior. Later, Mr. Sakomukai arrived, and I couldn't leave without trying his cocktail. I ordered a Sidecar, followed by a Martini, both of which were excellent. The Martini was especially dry and well-made. We had a great time chatting about various topics, including Mr. Tsubokura's world championship win and recommended bars in Kyushu. The bill was reasonable for Ginza standards, and I left feeling satisfied, with Mr. Sakomukai even seeing me off until I got on the elevator. I regret not coming here sooner and look forward to visiting again after my next meal in Ginza.

This is the bar of Mr. Sakomukai, the head of the Japan Bartenders Association Kanto District Headquarters. It is located on the 4th floor of a building in Ginza 8-chome. The bar is cozy and small, with a counter and table seats in the back. In the early hours, the beautiful bartender Kita is in charge. However, it gets crowded later in the evening when Mr. Sakomukai arrives around 9 pm. The menu includes various cocktails such as Sol Cubano, Highball, and Original cocktails. The bar is a popular spot, especially for those interested in the art of bartending.

This time, I visited a Bar called "Sakumuki Bar" in Ginza, Tokyo, during a business trip. I was pleasantly surprised by the cozy and welcoming atmosphere of the bar, despite being in Ginza where I expected high-end establishments. I prefer to drink in a calm setting, so I was worried about the prices, but I found the quality of drinks and food to be excellent for the price. I had 6 drinks and a plate of spaghetti for a little over 10,000 yen. It has become a bar that I would definitely like to visit again.

I always watched the TV drama "Bartender" without fail, and I had always wanted to visit the bar where Mr. Sakamuki supervised. I was able to secure two seats at the counter on this day, but it quickly became full even after people left, showing that it is indeed a popular spot. The interior of the bar has an old-fashioned and cozy atmosphere that is typical of Ginza. It's not the kind of cool interior I personally prefer, but more like a small club or snack bar with bright lighting, a narrow space, and sofa seats. I warmed up with Charm's consomme soup, and enjoyed a highball and gin fizz before leaving. Mr. Sakamuki was very kind and friendly, even to a first-time visitor like me, making him a bartender with a warm and welcoming presence.