So, you’ve landed in Tokyo, maybe a little jet-lagged, maybe still buzzing from that in-flight whiskey soda. Whether you’ve just checked into your cozy ryokan in Asakusa or your serviced apartment in Shibuya, one thing’s for sure: you’re ready for a real drink. Or hey, maybe you’re an expat who’s finally had your fill of beer towers at The Hub and are now craving something a bit more elevated, perhaps with a twist of yuzu or a perfectly hand-cut ice cube.

Here’s the thing though: navigating the Tokyo cocktail scene as a foreigner can be… well, a little overwhelming at first. To say the least. Many of the best spots are tucked away behind unmarked doors, inside second-story buildings, or down alleys you wouldn’t think twice about. And while English menus are becoming more common, they’re still not a given. But don’t sweat it. Japan’s cocktail bar culture is one of the most refined and welcoming in the world. From world-class whiskey bars to inventive craft cocktail lounges, this guide will help you sip your way through the very best that Tokyo has to offer, with a few insider tips to help you blend in just enough.

Whiskey has a history that dates all the way back to the late 1800s in Japan. But it wasn’t until the 1920s, when the first whiskey brewery was launched commercially, that the nation’s latent obsession would be solidified.

If you have spent more than 10 minutes outside your accommodations, then you likely have already been inside a Conbini (convenience store). The alcohol section of these stores is always packed with many types of not only whiskies, but also cocktails that take whisky as a base. Out of these, the Highball is arguably the most famous one. It’s versatility and friendliness to newer palates makes it one of the most popular alcoholic drinks, with thousands of variations for it.

When it comes to how we would recommend searching for a good whiskey bar in Tokyo, we would say that it is often more of an art than a science.

You can’t go wrong by finding a place right outside the Shinjuku, Yoyogi, Harajuku, and Shibuya corridor. These areas are good for a different type of cocktail experience which we will cover next.

The best way to size up if a place is the real deal, is to see if it ideally it has max. 25 seats, with half of them being bar seating. A really great way to tell the quality from the mediocre in Japan is the attention to detail within the bar as well. You should consider questions like:

If the answer to these questions are: “Yes” and “Yup, that area looks pretty neat actually”, then you have likely found what we might call a good whiskey cocktail bar.

Okay, hear us out: hotel bars in Tokyo are not the overpriced tourist traps you might normally expect. In fact, they’re actually some of the most enjoyable, quietly dazzling cocktail spots in the city. The bartenders are typically world-class pros who’ve mastered the art of the martini and could probably make a Manhattan blindfolded (though you actually won’t find many manhattans on the menus on account of the fact that this is Japan not the States).

Places like thePark Hyatt Tokyo’s New York Bar or The Peninsula’s Peter: The Bar aren’t just about the views (but wow, those views). They encapsulate perfectly the archetype of the calm and buttery-smooth service Japan does so well. And unlike louder, rowdier bars, hotel bars are perfect for a slower pace, exactly what you need for when you are just landing and need to decompress.

We recommend ordering something classic here: an Old Fashioned or a Negroni, and just let it hit. These places are also great for solo drinkers who want to quietly sip and people-watch, wind down after a day of temple-hopping and vintage shopping, or just reenact some of the bar scenes from Lost in Translation.

We would recommend that you dress up just a little. Nothing wild, but a button-down or a nice top goes a long way in matching the vibe. Though this isn’t a necessity, it is appreciated, and you can sometimes see appreciation for the effort reflected on the staff’s faces.

Image: Gen Yamamoto’s Oak Bar Counter

Now, if you’re the kind of drinker who likes a little drama with your daiquiri, Tokyo’s modern craft cocktail scene is where you want to be. These aren’t your ordinary watering holes from back home trying a tiny something here and there. We’re talking molecular foams, yuzu-smoked syrups, and drinks that sometimes are literally on fire.

What’s surprisingly cool, though, is that while the techniques are high-end, the bars themselves are often chill and welcoming. You’ll find places like Bar Benfiddich, where the bartender uses fresh herbs from his own garden (yes, seriously), or Gen Yamamoto, where your drink is more of a tasting ceremony than a casual cocktail.

If you’ve ever watched a bartender in Tokyo cut a single ice cube like they’re sculpting marble, then you’ve probably been to a classic Japanese cocktail bar, or maybe seen this guy online. These bars are part performance, part therapy session, and part showcase of the bartenders’ devotion to their craft. And yes, they are quiet. Almost too quiet. But that’s part of the charm.

The vibe here is super focused. You sit down, the bartender greets you with a slight bow, and suddenly you’re watching someone stir a martini with the same level of focus you’d expect from a surgeon. It’s hypnotic.

Don’t expect loud music or wild concoctions. Expect perfection*. You’ll get cocktails that are textbook classics Martinis, Sidecars, Old Fashioneds, all executed flawlessly.

And probably with an ice cube so clear and perfect you’ll wonder wether it was crafted in a laboratory. But I can assure you, they were crafted in-premise by the cocktail masters, who yield their cutting knives, tools that Japan also excels at, with chirurgical precision.

Bars like Bar Orchard, Star Bar, or Bar High Five are must-visits if you want to experience this level of precision and quiet elegance.

Final insider tip for you: Keep your voice low, maybe skip the cologne, and if you don’t know what to order just ask: “Osusume wa nan desu ka?” (What is the house recommendation?). Let me tell you: these bartenders love showing off what they do best, and you’re in the hands of a master, so better let them guide you.