Drink Like a Local: Tokyo with Atsushi Suzuki

Explore Tokyo with Atsushi Suzuki, to experience a city where centuries-old traditions and restless creativity meet over late-night ramen, meticulously balanced cocktails, and the constant hum of movement that never truly fades.

Tokyo is a city defined by contrast, but never contradiction. Ancient shrines sit calmly beside glass towers, neighborhood streets open into overwhelming intersections, and moments of stillness coexist with a pace that rarely slows. Daily life moves with precision, yet the city leaves room for discovery, rewarding those willing to wander beyond the obvious.

Food and drink shape Tokyo’s rhythm as much as work and routine. After-hours gatherings are woven into everyday life, from quick bowls of noodles to hours spent at an izakaya counter. Drinking here is not only about escape or celebration; it is social glue, a way to decompress, connect, and mark the end of the day. The city’s density fuels diversity, allowing countless interpretations of hospitality to thrive side by side.

Guiding this journey is Atsushi Suzuki, a Tokyo native whose career reflects the city’s balance between respect for tradition and a drive toward reinvention. Born and raised here, with only brief periods abroad, his relationship with Tokyo is deeply rooted yet constantly evolving. Even after decades, the city continues to surprise him, offering new perspectives through people, flavors, and ideas.

Atsushi Suzuki is the founder and owner-bartender of Bellwood Experiment Inc., where he oversees two bars in Tokyo: THE BELLWOOD and BW CAVE. Across both spaces, his work explores creative expressions of cocktail culture while remaining grounded in clarity, balance, and intent. Beyond the bar, he also leads projects such as UNREAL HI-BALL, a ready-to-drink concept that translates craftsmanship into a more accessible format.

Tokyo has shaped every stage of his journey. Having spent over 40 years in the city, Suzuki’s understanding of hospitality is inseparable from its streets, neighborhoods, and daily rituals. While his perspective has been influenced by time spent abroad, Tokyo remains his anchor, offering both familiarity and constant renewal.

Through his bars and projects, Suzuki contributes to a wider dialogue within Tokyo’s drinks community, one that values precision without rigidity and innovation without spectacle. His work reflects a city that honors its past while quietly redefining itself each night.

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Big Picture

Tokyo is an interesting city where old-town charm and cutting-edge culture coexist, constantly evolving while honoring its heritage.

Tokyo’s bar culture spans more than a century, resulting in an extraordinary range of drinking experiences. Traditional Japanese-style bars sit comfortably alongside contemporary cocktail venues, listening bars, karaoke lounges, izakayas, and nightclubs. Shochu and sake-focused spaces exist alongside globally influenced cocktail programs, giving drinkers endless ways to shape their evenings.

Going out is deeply ingrained in daily life. After-work drinks with colleagues or friends remain a longstanding tradition, with izakayas serving as the most common meeting point. These venues have evolved over time, offering everything from quick standing counters to more refined dining-driven experiences. Fridays mark the city’s most energetic nights, though there is rarely a day when Tokyo feels quiet.

Japan’s legal drinking age is 20, and most bars and nightlife venues adhere strictly to this rule. Many also restrict entry for those under 18 after 10 p.m., particularly in nightlife-heavy areas such as Shibuya and Shinjuku. While policies may vary, the structure contributes to an orderly yet lively nighttime environment.

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The Food

Food is inseparable from Tokyo’s drinking culture, especially in izakayas where dishes are designed to be shared and enjoyed alongside drinks. Plates arrive steadily, encouraging conversation and pace rather than formality. In bars, food often takes a supporting role, with light snacks or kawakimono offered to complement the drinks rather than compete with them.

Tokyo’s access to ingredients from across Japan makes it one of the best cities to experience regional flavors without leaving town. Many dishes found here are difficult to replicate elsewhere due to sourcing, technique, or timing.

Three experiences stand out as essential. Monjayaki offers a uniquely Tokyo, hands-on meal that feels both casual and communal. Ramen, whether eaten quickly at lunch or late at night, remains a constant comfort. Sushi, from conveyor belt counters to omakase dining, showcases the city’s attention to detail and respect for ingredients.

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The Drinks

Tokyo’s everyday drinking culture favors simplicity done well. Traditional staples such as the whisky highball, lemon sour, and green tea high are widely enjoyed for their refreshment and balance, especially in casual settings like izakayas. These drinks are straightforward, yet endlessly nuanced depending on technique and execution.

Neighborhoods influence drinking preferences. In more casual areas, sour drinks and highballs dominate, often prepared with house twists that reflect local character. In bars, classic cocktails remain central, with drinks like the Martini, Manhattan, Daiquiri, and Scotch whisky highball continuing to define standards of craft.

For visitors, a well-rounded drinking journey might begin with a classic cocktail at a traditional bar, move on to a creative signature drink at a modern venue, and end quietly with Japanese tea at a tea house. Each step reveals a different facet of refinement.

Beyond bars, Tokyo offers inspiration for visiting bartenders in unexpected places. Sakurai Hōcha Laboratory provides a focused exploration of Japanese tea, while KOFFEE MAMEYA Kakeru presents coffee through thoughtful design and service. On weekends, the Farmers Market at UNU showcases seasonal produce and local creativity.

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The Big List

CAFES

• KOFFEE MAMEYA Kakeru
• Sakurai Japanese Tea Experience

BARS / COCKTAIL BARS

• THE BELLWOOD
• BAR BENFIDDICH
• Sanlucar Bar
• Bar Unknow
• BAR WAKABAYASHI
• THE SG CLUB
• Virtù
• BW CAVE

NIGHTCLUBS / LATE NIGHT

• MITSUKI
• Music Bar Lion
• YELLOW MAMA
• The Closet

RESTAURANTS

• Bell Sushi
• Sowado
• Takasaki no Okan

MARKETS / EXPERIENCES

• Tsukiji Market
• Ameyoko Street
• Hoppy Street
• Don Quijote
• teamLab
• Onsen / Sauna
• Watch Sumo Wrestling
• Golden-Gai

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Tips & Phrases

Tipping culture
Tipping is not customary in Japan. Some venues may include a cover or seat charge, particularly in more formal settings.

Getting around
Tokyo’s train system, including Tokyo Metro and JR lines, is the most efficient way to travel. Taxis are convenient but costly, best used late at night or for short distances.

Legal drinking age
20 years old.

Where to stay
Hotels in Shibuya offer immediate access to nightlife, while areas near Yoyogi Park provide a calmer stay within walking distance of major neighborhoods.

Useful phrases

• Cheers: Kanpai (乾杯)
• Thank you: Arigatou (ありがとう)
• Hi / Hello: Konnichiwa (こんにちは)
• Nice to meet you: Hajimemashite (はじめまして)
• Goodbye: Sayounara (さようなら)
• Delicious: Oishii (美味しい)
• Can we have the check?: Okaikei onegaishimasu (お会計お願いします)
• Excuse me: Sumimasen (すみません)