As Japan’s cocktail scene continues to evolve, a new generation of bartenders is bringing global influence, creative flair, and fresh perspective to the country’s long-standing bar tradition. These four trailblazing professionals are not only crafting signature drinks but also redefining what it means to serve cocktails in Japan — and the world.
Hideyuki Saito: Blending Global Insights with Local Elegance
After honing his craft in five countries, Hideyuki Saito has returned to Japan with a renewed appreciation for its culinary heritage. Now leading operations at The Tokyo Edition’s Lobby Bar and Gold Bar at Edition, Saito offers a refined and globally inspired drinking experience.
His international experience spans vibrant markets including London, New York, Thailand, Vietnam, and Qatar — each shaping his understanding of cocktail culture. “London had a deep respect for cocktails, while New York was about energy and volume,” Saito notes. “In Southeast Asia, food culture became essential to how I crafted drinks.”
Back in Tokyo, Saito now manages two of the city’s standout venues. The Gold Bar at Edition channels the intimacy and glamour of the golden age of cocktails, while the Lobby Bar offers panoramic views of Tokyo Tower, framed by lush greenery.
His signature creation, a reimagined daiquiri, embodies his inventive style. The drink combines Japanese pastis, fresh basil, and yellow cherry tomato — a sophisticated reinterpretation of a classic.
Yasuhiro Kawakubo: Merging Artistry with Innovation at Punch Room Tokyo
An award-winning bartender and a veteran of the international bar scene, Yasuhiro Kawakubo leads the conceptually bold Punch Room Tokyo. Inspired by a cocktail book in his teens, Kawakubo equates mixology with fine art and classical music — a philosophy that informs his meticulous approach.
His journey began in Ibaraki Prefecture and led him to Singapore, Paris, and Sydney, where he absorbed diverse styles and techniques. Upon returning to Japan, he took the helm at The Bvlgari Ginza Bar before launching Punch Room Tokyo in 2023.
Unlike traditional hotel bars, Punch Room Tokyo eliminates the bar counter, encouraging direct engagement between bartenders and guests. Designed by Ian Schrager and Kengo Kuma, the venue fuses Western and Japanese aesthetics, echoing the club culture of 19th-century London.
Kawakubo’s standout cocktail, the Bamboo Katana Martini, is a modern hybrid. Drawing from both the wet martini and the historical Japanese Bamboo cocktail, it offers a balanced, low-alcohol option ideal for early-evening enjoyment.
Satomi Mizugishi: Bringing Japanese Craft to the World Stage
Formerly of Singapore’s renowned Jigger & Pony — ranked fifth in the World’s 50 Best Bars in 2024 — Satomi Mizugishi now works as a bar consultant in Kyoto, aiming to elevate Japan’s global presence in the cocktail world.
Her fascination with mixology began at home, inspired by her mother’s fondness for canned cocktails. A chemistry enthusiast in school, she found bartending to be a perfect blend of science and creativity.
An unexpected job offer from Jigger & Pony’s Aki Eguchi — impressed by her skill and bilingual service during a guest shift — propelled her to Singapore. There, she observed how effective branding and marketing put the city’s bars on the global map, something she believes Japan must learn to emulate.
Though she avoids naming a single signature drink, Mizugishi’s cocktails are recognized for being spirit-forward yet approachable — a testament to her balanced, refined style.
Masato Ishioka: Combining Pastry Arts with Cocktail Craftsmanship
Masato Ishioka, the 2024 Diageo World Class Japan Champion, is preparing to open his own bar in Sapporo. Originally trained as a pastry chef, Ishioka transitioned into bartending after discovering Kazuo Uyeda’s cocktail philosophy.
While working as a chocolatier in Ginza, he seized an opportunity to train at The Bvlgari Ginza Bar during the off-season. The direct interaction with guests offered a creative outlet unavailable in the kitchen — a turning point in his career.
At his upcoming bar, Ishioka plans to emphasize local Hokkaido ingredients, weaving regional identity into each creation. His signature drink, the chocolate martini, reflects his dual background in confectionery and mixology — a fusion of technical skill and personal narrative.
These bartenders represent a dynamic shift in Japan’s cocktail culture. By blending international experience, innovative design, and deep respect for tradition, they are positioning Japan as a formidable force on the global mixology stage.
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