BAR HIGH FIVE

Now located in the basement of the Efurore Ginza 5 Building (Ginza 5-4-15), Bar High Five remains one of Tokyo’s most influential cocktail bars. Though the entrance sits quietly below street level, the bar draws guests from around the world every night, continuing the legacy built by owner-bartender Hidetsugu Ueno, formerly the right-hand man of Star Bar’s Hisashi Kishi.

The name “High Five” reflects the celebratory palm-to-palm gesture, a choice that suits Ueno’s bright, approachable style. The interior is compact yet refined, with warm lighting and a polished wooden counter designed so the staff can maintain complete awareness of each guest. The scale is intentional: Bar High Five values precision and personal attention over theatrics or size.

Ueno is known for starting with a conversation instead of a menu. He asks a few simple questions—sweet or dry, strong or light, short or long—and from that brief exchange he builds a drink that aligns perfectly with your taste. His meticulous hand-carved ice, regarded as some of the best in the industry, is considered an integral part of the cocktail’s structure.

International recognition has followed consistently. In Drinks International’s “Bar World 100,” Ueno ranks among the world’s most influential figures (No.14 in 2023). The bar’s strength is further supported by Chief Bartender Kaori Kurakami, winner of the 2014 Diageo World Class Japan Final. Her technique, control, and hospitality uphold the bar’s global reputation.

As the night progresses, bartenders from overseas frequently occupy the counter seats, studying Ueno’s movements and discussing the subtleties of dilution, ice temperature, and balance. The room often feels like a global exchange of craft rather than a simple drinking destination.

The cocktails themselves merge classic structure with Ueno’s understated refinements. One standout blends a smoky Japanese single malt with green tea liqueur and a hint of fresh bitterness, creating a drink that is both deeply Japanese and unmistakably modern. For a final drink, regulars often choose the Calvados-and-Amaretto cocktail over a perfectly cut ice sphere, or the silky Hunter made with bourbon and cherry brandy.

Bar High Five succeeds not through showmanship but through discipline, observation, and an uncompromising pursuit of balance in every glass. Rooted in Ginza yet connected to the global cocktail community, it remains one of Tokyo’s essential destinations for anyone who values craftsmanship at the highest level.