There is no printed menu at Bar High Five. A server explains that there are three kinds of cocktails to choose from: a classic, a drink built around seasonal fruit, or something fully customized. If you choose the customized path, the bartender begins asking questions to understand your preferences. The exchange feels natural, never forced, and their confidence puts you at ease.
I asked for something more experimental. The bartender asked if I liked whiskey and whether I preferred Japanese whiskey or mezcal. I chose Japanese. He pointed out the half-sized barrel standing on the dining floor where they age their own spirit. Then he asked if I liked matcha. The cocktail that followed was clear, green, and served in a flared rocks glass over a sphere of ice. It was refined yet full of character, with subtle depth in every sip.
Nica asked for something easy to drink. The bartender guided her through a list of fruits, offering berries, pineapple, yuzu, or passion fruit. She chose berries. When asked about spirits, she said gin. He then suggested adding a fizzy element for refreshment. The result was a tall glass of berry-forward gin balanced with Japanese lime. The flavor built gradually, with notes of umami and a touch of salinity near the finish. When she asked what the drink was called, he replied, “It has no name. You can name it now.”
For the second round, we both ordered from the seasonal fruit options. I chose white peach paired with rum selected to match its delicate flavor. Nica chose Green Muscat grape, served up as a zero-ABV version. Both drinks highlighted the bar’s careful balance of fruit and spirit, with combinations designed for harmony.
The room itself adds to the experience. The bar is one floor below ground in Ginza, warmly lit, with shelves of bottles behind the bar extending to the ceiling. A line of miniature Delft-style houses crowns the display. Overhead, a pressed metal ceiling shows a soft patina from years of care, catching the light in a way that adds depth and texture to the room. Staff in white Oxford shirts, ties, and suspenders move confidently behind the counter. They shift easily between languages, greeting guests in their native tongue.
The atmosphere is quiet yet alive. Music plays at a low volume, conversations flow between guests and bartenders, and the sense of welcome is unmistakable. At Bar High Five, precision, warmth, and fluency in hospitality come together in a way that makes the evening feel complete.
