Bar Ishinohana has been ranked in the World's 50 Best Bars list for years. Shinobu Ishigaki runs the bar and the cocktail programme is built around seasonal Japanese fruits — yuzu, kabosu, mikan, peach, persimmon, melon — used at the peak of their seasons.
Each cocktail is built fresh in front of you. Ishigaki uses fruits in their original form, juicing or muddling them by hand for each drink. The result is cocktails that taste of the moment — unrepeatable across seasons.
The crowd is mid-thirties Tokyo cocktail enthusiasts and visiting industry. Best when a particular fruit is in peak season. Pair with The SG Club for a Shibuya cocktail evening.
