Ben Fiddich ベンフィディック

"Bar à cocktail sans menu où les cocktails sont fait selon nos goûts. Petit, ambiance tamisée Classé dans le World 50 best bars"

@barthelemycourty

"top 50 des meilleurs bar au monde"

@caanaard

"bar ou on te crée ton cocktail sur mesure pour toi "

@just_

"Pas de menu, le barman fait au feeling les cocktails ⚠️ 15€ le cocktail "

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"Top 50 list. Need reservation made either in person or by phone"

@ariblumberg04

"Tough to get in but incredible. Kiyama is arguably the best bartender in the world "

@jruth1116

"Cocktails bar reconnu mondialement. Le ben Fiddish est un minuscule bar à cockails très bien caché au neuvième étage d'un immeuble de Shibuya. Pas de carte, le patron discute avec les clients pour leur préparer des cocktails à leur goût. Les alcools sont excellents et les cocktails délicieux."

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"Reco Marine Pipo. Bar caché. Prendre ascenseur dns l’immeuble. Porte en bois. Taper dessus. Mec en smoking blanc : être ultra respectueux. Pas de place : faut demander à revenir plus tard. "

@guillaume392

"Bar à cocktails 4.5 stars (842 ratings) Google Maps: https://www.google.com/maps/place/Bar+Benfiddich/data=!4m2!3m1!1s0x60188cd15bc64465:0x54db36c5e2c69e38"

@shangelique

"Hiroyasu Kayama opened BenFiddich in 2013 after working for years as the head bartender at Nishi-Azabu mixology bar Amber. Try one of the apothecary-style cocktails based on traditional elixirs and herbal liquors, often using ingredients – anise, fennel, wormwood – grown on his family’s plot."

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"Recommended by Saddle’s barman"

@jeanpaulclemente

"Adresse: Japan, 〒160-0023 Tokyo, Shinjuku City, Nishishinjuku, 1-chōme−13−７ 大和家ビル 9F lat: 35.6894823 lng: 139.6966117 Tags: ['bar', 'point_of_interest', 'establishment'] Catégorie: bar Description: URL: https://maps.google.com/?cid=6114541142626704952"

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"Conseiller par le Bar Hedonist à Osaka"

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"Bar à cocktail, dans le top 50 des meilleurs bars à cocktails d'Asie"

@marine_piret

"considéré comme le meilleur bat à cocktails du Japon"

@parisian.walkways

"T & L best international bar"

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"******** Lonely Planet BenFiddich PLAN p.118 C3 Un lieu sombre et minuscule, doté d'étagères remplies de fioles d'infusions et d'herbes séchant au plafond. Vêtu d'un costume blanc, le barman anglophone Kayama Hiroyasu évolue avec des airs de magicien. Demandez-lui ce dont vous avez envie : il vous concoctera un breuvage délicieux (nous aimons le Gilet aux herbes). Allez-y tôt pour avoir plus de chances d'avoir une place. Pas d'enseigne dans la rue ; cherchez le restaurant de curry au pied de l'immeuble (à côté d'un karaoké) et montez au 9e niveau. (9 niv. 1-13-7 Nishi-Shinjuku. Shinjuku-ku ; www.facebook.com/BarBenfiddich)"

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"Spiritueux fait maison, Alexia à base de plantes anciennes, ingrédients, cultivé dans la ferme du propriétaire"

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"meilleurs cocktails de Tokyo"

@bieretiede

"Noté 4,5/5 sur 800 avis Bar à cocktail caché, 9e étage Pas de carte dans ce petit bar sombre aux flacons d'infusions sur les étagères et aux herbes suspendues au plafond : dites ce que vous aimez au barman anglophone, Hiroyasu Kayama, en costume blanc, et il vous concoctera un délicieux breuvage (excellent gimlet aux herbes). Comptez environ 2 000 Y le cocktail. Dans le bâtiment entre le karaoké et le restaurant de curry (pas d'enseigne dans la rue) ; vous verrez la porte en bois en sortant de l'ascenseur."

@camfou

"Cool, very unique cocktail bar."

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"Cocktail Bar: Renowned as Japan’s best bar. 4th in Asia’s 50 best bars. 14-seater bar has a relaxed ambiance that transports guests away from the energetic district. Known for its farm-to-bar mixology, the bar uses fresh ingredients from Kayama’s very own family farm to create some delectable concoctions. Bar Benfiddich doesn’t have a menu, but let the staff know your preferred spirit and flavors, and they’ll be sure to blow you away. https://www.tokyoweekender.com/food-and-drink/restaurants-and-bars/best-cocktail-bars-tokyo/"

@2pn65gmc6s5

"Coggins rec https://www.ft.com/content/33bab48b-1992-41ba-8cb7-9f00456f28d8?utm_source=substack&utm_medium=email"

@ibaker11

"Meilleur bar d’Asie. Si pas de place, possible d’aller à celui 1 ou 2 étages en dessous (super soirée)"

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"37eme meilleur bar au monde"

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"Social Food. Reservations accepted from 1 day before the visit. 03 6258 0309"

@elucas35

"Bar à cocktails farm-to-bar mixology, Reservations accepted from 1 day before the visit. Looks amazing baby! @benfiddich_tokyo"

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"טרוולירי / בר קוקטיילים ה-5 באסיה"

@maya.fibich

"Best bar in Japan Fifth best bar in Asia"

@angig

"Cocktail bar spettacolare https://www.instagram.com/reel/Cu6brf5AGea/?igshid=MzRlODBiNWFlZA== "

@frass

"Hiroyasu Kayama’s atmospheric, candle-lit ninth-floor hideaway is one of Tokyo’s most compelling bars, with shelves crammed with rare spirits and jars of obscure aromatics, and drinks just as likely to involve a mortar and pestle as a cocktail shaker. Sink into one of the half-dozen armchairs at the ancient-wood counter and give Kayama carte blanche to work his mixologist magic. Best to get there early, though: Bar Benfiddich’s fame extends far beyond the Shinjuku back streets."

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"Google dice temporaneamente chiuso."

@theabelmondo1821

"But I stick to less psychoactive forms of self-medication, and so seek out Hiroyasu Kayama: less medicinal drinks maker, more alcoholic alchemist. He’s the owner of Bar Ben Fiddich, on the ninth floor of a nondescript building in Shinjuku. In this dark, woody space, jars of yakushu infusions and dry ingredients sit above antique bottles of triple sec, absinthe and pastis. With these tools Kayama creates precise, flawless cocktails in the Japanese mode – with a side order of intricate herbalism. He crumbles dried wormwood flowers straight from a branch into a cocktail shaker, explaining that for more than 10 years he’s been growing ingredients on his family farm in Saitama prefecture, north of Tokyo. He’s particularly keen on wormwood and all things absinthe. ‘It’s a small market in Japan, but I want to grow the market. I like the history, the aroma, the taste,’ he explains. I ask to try something interesting. He smiles and gestures to his assistant, who turns and pulls jar after jar of dry ingredients from the shelf, lining them up on the bar in front of me – at least 10 in total. Some of the contents I recognise – that’s coriander seed, cardamom, caraway, tonka bean – and many I don’t. There’s a whole host of vague roots and rhizomes. (Calamus, angelica and senburi, I later discover. They’re good for indigestion and heart health, among other things.) Kayama pulls out a pestle and mortar and gets to work: a little of this, a sprinkle of that. He shakes in a few brown lumps, explaining that they’re cochineal beetles – the critters originally used to create red carmine dye. A brief grind and then a measure of vodka, and this muddy mix transforms, blooming into luscious, blood-red life. He shakes, strains and pours my brew into an iced glass, topped up with tonic and presented with an understated flourish: ‘My fresh Campari cocktail.’ How does it taste? Extraordinary. There are many of the notes you’d expect from a Campari soda, but it’s fresher. The ingredients swirl around each other, and in fleeting moments I can distinguish the individual flavours – a touch of cardamom, a gritty woody note – before they dance away again. The neon charm of Shinjuku is a universe away. At the bottom of this mortar and pestle, at the bottom of this glass, a deep calm descends. I ask Kayama about the thinking behind his botany-led approach to cocktails. His answer is simple. ‘Taste and history,’ he says. Take your ingredients, steep them for as long as you need, and let the benefits blossom. As for what those benefits are – well, I don’t exactly feel cured just yet. But for the sake of ‘taste and history’, I’m willing to get another round in."

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"Bar à whisky et cocktails vu par Hugo "

@hugo.alouette3

"48/50 World's 50 Best Bars 2022"

@adb95

"Hiroyasu Kayama's charming bar resembles an apothecary thanks to numerous herbal infusions and unusual potions that line the shelves. Clad in a white jacket, the bartender can often be found grinding roots, herbs and spices grown on his family's own plot of land, which add complexity to aromatic cocktails based on gin, whisky, absinthe and amaro. They are also used in homemade liqueurs – the bar is well-known for making its own version of Campari."

@fusfeld

"Excellent bar à cocktail (whisky japonais + show) Cher $$$ Tu ne commandes pas un verre tu dis ce que tu aimerais : ex un whisky japanese style"

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"Original verres autour de 2000 yens "

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"Cocktails top 50 dans le monde"

@phliberator

"Bar petit, lumière tamisée, sans carte, création cocktail selon goûts"

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"cocktails and wiskey 18:00 to 3 o'clock"

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"At Ben Fiddich, the magnificently coiffed Hiroyasu Kayama is the white-suited wizard of your mixology dreams. Nestled among the vintage bottles of spirits are Kayama’s bespoke botanical infusions, which he uses to make magical, homespun versions of liqueurs like Fernet Branca. On a recent visit, we loved the seasonal, gin-fizz-inspired Mori Cocktail (gin, fresh herbs, honey, and carbonated mint tea), while Nikka Coffey Grain whisky, blended with coffee water and presented in a pewter sake cup, made an appropriately soothing digestif."

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"50 meilleurs bars du monde"

@t.sovanrotha

"Opened 2013. 9th floor. No menu, they will make bespoke cocktails using ingredients from head bartender Hiroyasu Kayama’s own farm (farm to bar cocktails). Cocktails lean on herbal direction. Small place with 16 seats. Can reserve through TableCheck at 7, 9 or 11pm. #4 Asia’s 50 Best Bars 2023, #5 2022 & #9 2021; #37 Top 50 Bars in World 2023, #48 2022 & #32 2021; Hours: Mon-Sat 7-1 Recommended by Shingo Gokan, bartender at Angel’s share in NYC quite a few years ago (in 5/16) and now of SG Club fame in Tokyo (but has bars in Shanghai as well). #5 CNN’s Asia’s 50 Best Bars for 2022; #5 Worlds Best Bar List for Asia ‘22; Eater 38 Essential Tokyo Restaurants 9/22; Recommended by Tokyo for Food Lovers 2019; Recommended by vlogger Jake Valianes 9/23; "

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"The Benfiddich day often begins at 7am with an hour-long drive to the Kayama family farm where the key ingredients grow: the bison grass for the homemade faux Zubrowka, the hops for the balls of ice that slowly release their bitter notes, the gentian, the tea trees, the wormwood, the star fruit and passion fruit orchards. Owner Hiroyasu Kayama says the enforced closures for the Covid-19 period were hard, but allowed him to focus on the farm and greatly expand his herbal output. The bar backs often go with him, because Benfiddich is the only establishment on the list that has “weeding” as part of the job description. When they return to Shinjuku, to a tiny bar room festooned with drying wormwood, they prep for a guest experience like none other. Want a Daiquiri? Wait while Kayama presses the sugarcane. A Moscow Mule? That’ll be with a homemade fermented juniper soda. And next? “Wood spirits,” he says. “We’re distilling cedar, cherry wood, mizunara. Delicious.” Well, he hasn’t put a foot wrong yet, so perhaps the future is wooden."

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"2025 50Best Bar #18 (Asia #9) 2024 50Best Bar #25 (Asia #5) 2023 50Best Bar #37 (#4 Asia) #48 2022 50Best Bars #32 2021 50Best Bars #40 2020 Top50 Best Bars #49 2018 50Best Bars "

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"Recommandé par le barman du castor club. Apparemment le meilleur bar de Tokyo, s’attendre à payer 20$ son cocktail."

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"The Benfiddich day often begins at 7am with an hour-long drive to the Kayama family farm where the key ingredients grow: the bison grass for the homemade faux Zubrowka, the hops for the balls of ice that slowly release their bitter notes, the gentian, the tea trees, the wormwood, the star fruit and passion fruit orchards. Owner Hiroyasu Kayama says the enforced closures for the Covid-19 period were hard, but allowed him to focus on the farm and greatly expand his herbal output. The bar backs often go with him, because Benfiddich is the only establishment on the list that has “weeding” as part of the job description. When they return to Shinjuku, to a tiny bar room festooned with drying wormwood, they prep for a guest experience like none other. Want a Daiquiri? Wait while Kayama presses the sugarcane. A Moscow Mule? That’ll be with a homemade fermented juniper soda. And next? “Wood spirits,” he says. “We’re distilling cedar, cherry wood, mizunara. Delicious.” Well, he hasn’t put a foot wrong yet, so perhaps the future is wooden."

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"No. 37 Worlds 100 Best Bars 2023 No 40 Worlds 50 best bars 2020 Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. "

@nchavotier

"One of the best in the world."

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"pas de cartes, selon tes gouts"

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"excellent bar à cocktails. tout petit, mieux vaut y arriver tôt (18.00) ou tard . au 10eme étage, l immeuble juste avant le 7 eleven . "

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"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. Read on to find out more about this bar in Tokyo."

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"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. Read on to find out more about this bar in Tokyo."

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"speakeasy, amazing cocktail !!! Must try"

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"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. Read on to find out more about this bar in Tokyo."

@oriane.katze

"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. Read on to find out more about this bar in Tokyo."

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"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. Read on to find out more about this bar in Tokyo."

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"they make their own Campari from scratch"

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"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. Read on to find out more about this bar in Tokyo."

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"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. Read on to find out more about this bar in Tokyo."

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"world’s 50 best bars #49; 2020 #40."

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"BenFiddich is dark and tiny, with vials of infusions on the shelves and herbs hung to dry from the ceiling. "

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"Eater- remarkable drinking experience. one of the world's best bars. Amaro heavy selection of vintage and unique bottles. "

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"Musique classique, deco intimiste, cocktails ~1500¥ + 10%service"

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"kind of a cross between the inside of a pirate ship, an apothecary and a bar from the set of some fantasy movie"

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"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. Read on to find out more about this bar in Tokyo."

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"Favorite bar in the whole world"

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"Fantastic cocktails and experience. Reco by Marie."

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"Recommandé lonely, « féerique »"

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"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contempor..."

@ademisk

"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contempor..."

@ferroalessia

"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contempor..."

@jesselombardo

"Fantastic cocktails and experience. Reco by Marie. "

@melissalargent

"Recent newcomer to the Tokyo bar scene, Ben Fiddich, is a tribute to the traditionally serene Japanese cocktail mastery with a contemporary take thanks to the alchemical approach of its founder, Hiroyasu Kayama. Read on to find out more about this bar in Tokyo."

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"Incroyable ! Cosy et exclusif. Aucun menu, que des créations. Gin/Yuzu/Lillet/Miel ou Gin/tomate/balsamic/poivre. Étage 2 ou 9 (2000Y)"

@vduvivier89

"49esimo miglior bar al mondo"

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"9e niveau magie dharry potter?"

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"Dark cozy bar. Small. On 9th floor off tiny alley in dingy building "

@jtower14

"‘22 : 48 ‘23 : 37 2024 : 25 2025 : 18"

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"Glenfidditch 12 on rocks and Nikka coffee cocktail w syrup. "

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"BOn cocktail mais surtout super atmosphère, le barman est un maestro"

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"http://www.seriouseats.com/2015/09/where-to-eat-drink-ramen-soba-tokyo-japan.html"

@mruch