Sponsored by Skyy Vodka
He cuts three, four tomatoes in quarters, quick and clean, and puts them carefully in a tumbler, crushing them to juice. This is all happening in his small bar in a quiet side street in busy, too often rather bumptious Roppongi in Tokyo, of course without leaving any red stain on the bright, white jacket of the bartender. After seven years in New York, he opened this understated, but sophisticated place in his home town. From the bar carved from Mizunara wood to the glasses hand-blown by a local artist, everything here is carrying its own story, and the most interesting ones are told by the ingredients. Guests enjoy a cocktail menu of five drinks, all specially created from seasonal and locally grown produce – and incredibly delicious. Admittedly, I was a bit afraid of the alcohol about to be consumed, but this isn’t what this is about. The booze is part of a bigger idea, that tells you loads about the country and its people.