This is a famous bar in Ginza. It used to be located in a different place in Ginza, but a few years ago, during the peak of the pandemic, it closed down temporarily and reopened at its current location. I never had the chance to visit the previous location, but I am a fan of the cocktails made by the bartenders who trained under Mr. Ueda at this bar, such as Mr. Shinbashi from Kagurazaka San Luca Bar and Mr. Nagatomo from Hakata Oscar. I had been planning to visit the bar, but it closed down before I could do so, which was disappointing. When I heard that the bar had reopened, I went there immediately and have been visiting occasionally since then. The bar is quietly located on the 9th floor of a building in Ginza 6-chome. The interior has 6 counter seats and 6 table seats, making it a small and cozy place. It is never too crowded, and it has a hidden and homely atmosphere, which feels different from what I had heard about the previous location. The previous location was said to have strict dress code requirements, but at the current bar, I have seen customers wearing T-shirts and shorts. Perhaps the times have changed, or maybe the owner has become more lenient. I have tried cocktails such as Gimlet, Martini, and Sidecar, and the shaken cocktails are indeed delicious. However, the signature Hard Shake is not as hard as I expected. It may be due to the owner's age, but the cocktails themselves are undeniably tasty. The standout cocktail is the Gimlet, made with Gordon's Gin, fresh lime juice, and syrup shaken in perfect proportions to create a soft and harmonious blend. It is served with plenty of ice, which is a characteristic feature. The other cocktails I have tried are also delicious, although not extravagant. The bar offers a variety of standard hard liquors like whiskey, but I have not tried them here. In terms of service, Mr. Ueda is not very talkative with customers, but he has a much softer demeanor than I had imagined. As mentioned earlier, he may have become more approachable over time. It is uncertain how long the bar will remain open, but amidst the retirement of great bartenders like Mr. Ozaki from Aoyama Radio, Mr. Watanabe from Yushima EST, and Mr. Sugimoto from Tokyo Station Oak, this bar is still actively serving customers with exceptional cocktails. I plan to continue visiting and enjoying their fantastic cocktails while I have the chance.

Before the relocation, I visited a legendary bar in Ginza with a rating of 3.89 out of 5 based on 219 reviews. The bar had a straight counter with 6 seats and two tables with 4 seats each, run by a male master and his apprentice. I ordered a Caipirissima (a rum version of Caipirinha) and a Daiquiri. Here are my thoughts on the experience: [Caipirissima] - When I ordered a Caipirinha, they didn't have the cachaça needed to make it, so they suggested a rum-based Caipirissima instead. - I asked them to make it with rum instead of cachaça, but it seemed like they didn't remember the recipe and had to check their cocktail book twice. This was a first for me at a bar of this caliber. - To top it off, the sliced lime had seeds in it, and they told me to adjust the acidity myself. It felt like they gave up on their job. - Normally, a reputable bar would use rum or vodka (making it a Caipiroska) if they don't have cachaça. They should consider offering this as an option if they can't make the original cocktail. - If they can't offer alternatives, it would be better to have a menu that lists the only available cocktails. Despite this, I still ordered a cocktail not on the menu. - I felt that even young bartenders in their 20s and 30s who are just starting out would do better. - While they usually confirm the sweetness preference before making a cocktail, it was a first for me to be told to adjust the acidity myself. [Daiquiri] - I was about to leave after one drink, but my companion ordered a Gimlet, so I decided to have a Daiquiri. - They promote hard shaking, but it didn't seem that way. They might be getting old. - They strike a pose vigorously before finishing pouring from the shaker, causing the leftover cocktail to splash on the cloth on the counter. It felt empty. - They eyeball the ingredients when pouring them into the shaker, and it seemed like they put in too much, causing the glass to overflow when pouring. They ended up spilling some in the sink. - Even when serving the cocktail, it was dripping. The glass with the Daiquiri was left with drips on the stem, but they didn't wipe it before serving it. - Most customers ordered the signature cocktail, the Gimlet (which was featured in the NY Times). They add one square ice cube at the end, but it spills even more. I wondered why they bothered using precisely measured square ice cubes. - I remembered the wise words of a 76-year-old master in Osaka who had made the same cocktail thousands or tens of thousands of times, saying that you can eventually eyeball it perfectly with experience. - They charged a hefty fee of 2000 yen per person for their service, even though the overall service was subpar, so I had to rate them below 3.0, which I try to avoid.

I visited Tender for the first time after they relocated. The interior of the shop is smaller than before, but it has a more cozy and homey atmosphere. The cocktails I tried this time were as follows: - Dry Martini: A smooth and mellow Martini with a well-balanced taste. It's delicious. - Whiskey Highball: Due to the passing of Queen Elizabeth, I requested whiskey from the Royal Household. It's really delicious. The whiskey highball is also a fantastic cocktail at the bar.

I didn't expect to meet Mr. Ueda, but I visited for the first time with little knowledge. He was friendly and considerate, making it a memorable and enjoyable time with the other customers. I would like to visit the shop again when I have the chance.

BAR TENDER, one of Japan's top-level bars. This was my first visit since their relocation last year. The bright interior features a straight counter with 6 seats and tables for 2. On this day, which marked my long-awaited return, I chose two cocktails known as the king and queen of cocktails. - Manhattan The Manhattan, known as the queen of cocktails, is a cocktail made with rye whiskey and vermouth. However, Ueda-san uses CANADIAN CLUB and Cinzano. A single cherry is added as a garnish. - Martini The Martini, known as the king of cocktails, needs no introduction. Ueda-san uses BEEFEATER London Dry Gin as the base for his Martini. The Martini is known for its magical transformation in taste depending on who makes it, making it a fascinating cocktail. - Charge (2,000 yen including tax) It was great to see the renowned bartender Ueda-san looking well. As always, his dignified and stylish demeanor is incredibly cool!

Jun Uchida, who taught me the ABCs of being a bar customer during my student days, closed his bar. Following his recommendation, I used to frequent the renowned Isomura in Ginza, but it also closed down. Moreover, Isomura's top apprentice, Mr. Fujimoto, relocated his bar, leaving me without a go-to bar in Ginza for quite some time. I tried visiting several new places during this period, but I couldn't find a bar that suited me despite their good reputation, turning me into a Ginza bar refugee. To find a good spot, I decided to read Kazuhiko Ota's book "The Pleasures of Ginza Bars," and the first bar mentioned was Tender. I had been wanting to visit for a long time, but the COVID-19 pandemic delayed my plans for over two years. Finally, I fulfilled my wish and visited the bar. It was raining in the evening, so there were no other customers, allowing me to relax without being surrounded by regulars. I started with a Skyball, which was always served by Uchida, but unfortunately, they didn't have a copper mug, so I settled for a Moscow Mule-like drink in a glass. It was delicious. For my second drink, I switched to gin and tonic. The third was a Dry Martini, and I finished with a Gimlet, recommended by the bartender. To my surprise, he was friendly and engaged in conversation, making it easy for me to chat without feeling nervous, thanks to the power of alcohol.

A new bar has opened right next to the previous one. The atmosphere of the bar remains the same, with a light green interior. I want to try a cocktail made by a hard shaker, the original Kings Valley. It is also a beautiful shade of green. While snacking on the famous green peas featured on NHK, I enjoy the night in Ginza. It's still a great bar.

Tokyo is known for Ginza, a city famous for its bars. This time, I visited Tender, where the living legend of the cocktail world, Mr. Ueda, is located. The bar had recently reopened after relocating, but due to the pandemic, it had been closed for a while. Finally, it reopened its doors. The welcoming atmosphere at Tender was just as expected, and Mr. Ueda was there as well. I was seated at a corner seat at the counter. The capacity of the bar has decreased significantly, and the armrest in front of the counter was quite comfortable! Only Mr. Ueda was shaking the cocktails. The new Tender seems to be run by two people. It was a bit nerve-wracking to meet the legendary figure after a long time. The bar truly embodies Mr. Ueda's world, more so than the previous location. I was unsure of what to drink, but decided to start with a classic, the Gimlet. Since it's Tender, let's start with a Gimlet. It was a hard shake, but it didn't feel harsh, more like the expert technique of a willow-like hard shake. The Gimlet was delicious. Despite being a Gimlet, it didn't feel like a typical Gimlet. For the second drink, I tried the King's Valley, an art cocktail that creates a green color without using green ingredients. It's based on Scotch, with a refreshing lime aroma that smoothly permeates the body. This original cocktail from Tender is a perfect blend of color and taste. I had a few drinks, so I decided to leave after two, but the prices seem to have increased slightly compared to before. However, I can confidently say that the price matches the satisfaction I received. It was great to reunite with the legendary figure in the cocktail world, Mr. Perfect. I definitely want to visit again. The news of its revival may not have spread yet, as it was still not crowded, so it's a great opportunity!

I heard from an acquaintance that there is a legendary bartender's bar in Ginza, so I decided to stop by. I visited early in the evening before it got crowded, to enjoy a pre-dinner drink. The spacious counter had about three bartenders, and I was served by a young one. I ordered a standard cocktail, chatted for a bit, and expressed my desire to try the legendary cocktail. After a short wait, an original short cocktail was brought to me. The aura of the legend enveloped the entire establishment.

The size of the store has become quite compact. As a result, Mr. Ueda is always close by. You can see the legendary hard shake right in front of you. I recommend the Rain, created in collaboration with the late Ryuichi Sakamoto, to my companion, and I had the 1st to 3rd original cocktails based on gin, vodka, and rum. Mr. Ueda's wife served us at the counter that day, so we had a pleasant and enjoyable bar conversation. The banter between the couple was charming and relaxing. It's best to go to a shot bar early. If you drink too quickly, you won't be able to appreciate the exquisite taste of the cocktails. Thanks to being the first customer that day, I was able to have a lot of conversations with Mr. Ueda and his wife. The cocktails became even more delicious. My friend and I had five cocktails. I left the store after giving up the conversation with the couple to a customer who was drinking alone. The place was almost full already. Lingering in Ginza is uncouth.

I enjoyed a delicious Sidecar with a good acidity, followed by an excellent Gimlet. I also had a M30 Rain cocktail. Luckily, the place was empty so I had the bartender, Ueda-san, all to myself which was great!

Many master chefs have closed their shops or passed away, leaving only one bar open. If you have never been, I highly recommend you go and enjoy the experience.

★Amazing Bar★ Moved to a small space due to Corona, located at 6-5 Sankaku Building in Ginza.