Opened in March 2016, Takamitsu Tawaragi's bar is a true Tsukishima gem. A 20-year veteran of the craft – and several of Ginza’s finest bars – the mix master serves up mojitos and other drinks made with Ron Zacapa, a Guatemalan brand of rum aged at an altitude of 2,300m, in addition to hearty edibles including curry and oden. In 2014, Tawaragi earned a trip to Guatemala after selling more Ron Zacapa than any other bartender in Japan. The best part about his place isn't the all-red interior – it's how easy it is to stop by casually, despite the Ginza-esque level of expertise on display. If you thought Tsukishima is all about monja, think again.