The Bellwood

  • Bars and pubs
  • Shibuya
  1. The Bellwood
    Photo: The Bellwood
  2. The Bellwood
    The Bellwood
  3. The Bellwood
    Photo: Kisa Toyoshima
  4. The Bellwood
    Photo: Kisa Toyoshima
  5. The Bellwood
    Photo: Kisa Toyoshima

Time Out Says

Following the success of The SG Club – named best bar in Japan and one of the top ten bars on Asia's 50 Best Bars 2021 list – SG Group opened its second bar in Tokyo, this time inspired by the old school kissaten (coffee shops) of the Taisho era (1912-1926).

The cocktail list is created by legendary bartender and Chivas Masters World Champion Atsushi Suzuki, and includes inventive concotions such as the frozen coffee-based Udabra, made with Bacardi Ocho, café con leche and sesame, designed to pair with dishes like the Thai-inspired ramen offered from 11pm every night. 

The venue even has a second, smaller bar in the back dedicated to experimental cocktail and food pairings. We reckon that the current pop-up – Bellsushi – is one of the finest modern sushi experiences the city has to offer.


41-31 Udagawacho, Shibuya
11-minute walk from Shibuya Station
Opening hours:
6pm-2am daily.

What's On

Modern sushi omakase at the Bellwood

  • Sushi

You wouldn’t think that a kissaten-inspired cocktail bar would come to offer some of the best sushi in town, but The Bellwood in Shibuya has always been full of surprises. Served in The Bellwood Lab – the bar’s private backroom reserved for experimental pop-ups – Bellsushi features eight pieces of nigiri served with two cocktails for a reasonable ¥6,050 (tax included).  The experience is an unconventional one, but that’s not just because omakase sushi dinners at cocktail bars are unheard of in Tokyo. For one thing, the menu is devised by The Bellwood’s executive chef Ayaka Terai, who stands out in a male-dominated industry where women are rarely seen behind a sushi counter. Moreover, unlike the traditional pieces of nigiri you’ll find at local sushi joints, Bellsushi features an amalgamation of Japanese and international flavours with ingredients like coffee beans, tahini, olives and even cheese thrown into the mix.  It’s a feat that purists by the likes of Jiro Ono would scoff at, but The Bellwood’s executive chef Ayaka Terai has essentially nailed what thousands of ambitious sushi chefs have failed to do by delivering a perfect balance between classic and innovative, texture and bags of flavour.  Maguro tuna is topped with pickled carrot and crispy tempura batter as a banh mi-inspired nigiri, while shima aji is combined with jalapeno and a tortilla chip for sushi reminiscent of Mexican cuisine. To go with the courses, you’re served a cocktail made with SG Mugi Shochu, ferme

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