The Chef · Sakura · Tokyo
Bar Benfiddich
I think about his caraway-infused rye drink the way I think about a great dish. He's operating at a level most bartenders don't reach.
Bartender Hiroyasu Kayama grows herbs on his rooftop, distills his own bitters, and makes cocktails that function like food. Reservation-only and worth every step.
— Sakura, The Chef
The move — Sakura's insider tip for Bar Benfiddich — is in the app.
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