reiwa.bar — beautiful harmony

壱 — 01

Philosophy

調和の美

令和

Beautiful harmony — the era's name guides every gesture, from the unfolding of a napkin to the decanting of an aged shochu.

季節

Seventy-two micro-seasons frame the menu. Today's hassun changes when the wind shifts and the cherry petals decide.

引き算

We subtract until only what matters remains. A glass, a glow, a single botanical stem on the counter.

温もり

Timber, lamplight, the breath of conversation — the room is warm before the first ice is poured.

弐 — 02

シグネチャー

Hinoki Old Fashioned 檜オールドファッションド

Aged Yamazaki, hinoki-smoked sugar, bitters distilled in-house.
¥2,400
Yuzu Highball 柚子ハイボール

Hakushu 12, late-winter yuzu peel, mineral spring soda from Mt. Fuji.
¥1,900
Sakura Negroni 桜ネグローニ

Roku gin, sakura vermouth, Campari rested 30 days on smoked cherry wood.
¥2,200
Shiso Gimlet 紫蘇ギムレット

Nikka Coffey gin, green shiso cordial, sudachi acid.
¥1,950
Hojicha Stinger 焙じ茶スティンガー

Aged rum, white creme de menthe, hojicha cold-brew bitters.
¥2,050
Genmaicha Sour 玄米茶サワー

Single-grain whisky, toasted-rice tea reduction, citrus blossom.
¥1,850

参 — 03

手仕事と素材

Every measure begins in a forest, a field, or a small still hidden behind a torii gate.

Hinoki: Kiso Valley, Nagano — slow-grown cypress used for our smoked sugar and the counter you rest your hands on.
Yuzu: Kochi prefecture — mountain orchards above the Niyodo river, harvested for late-winter brightness.
Shiso & Mitsuba: Our rooftop in Ginza — twelve square meters of soil that catch the morning light over the Wako clock.
Spring water: Hakushu, Yamanashi — the same granite-filtered water that shapes our preferred whiskies.
Tea & aromatics: Uji, Shizuoka, Kagoshima — first-flush sencha, hojicha, and genmaicha, infused at temperatures we measure to the degree.

肆 — 04

カウンター

Reservations preferred. Walk-ins welcome at the counter when the noren is up.

2-3-7 Ginza B1F
Chuo-ku, Tokyo 104-0061
令和 — Reiwa

Reach the door from Exit C8, Ginza Station — three minutes walking, slower if the season is interesting.