Bar ODIN

This basement-level bar in Ebisu is one of the early shakers in Tokyo’s new-wave cocktail movement. Bar ODIN is a staunch speakeasy that tips its hat to everything seasonal and hyper-conscious, becoming an intimate, moody stunner where classics like gin and tonic, martinis, and old fashions feel perfectly at home with the word "organic." The premise may sound totally ridiculous, but it works. Its towering shelves hold over 1,000 bottles of rare scotch, brandy, and wine — among them, a 50-year-old Pichon Baron plus an 18-century drop — curated by the owner over the decades. The focus is on cocktails crafted from organic fruits and base spirits, with the expert team behind the bar knowing just how to shake them to perfection. Fruit cocktails at Bar ODIN are hyper-seasonal, with the surprise lying in their ever-changing selection of rare, ultra-seasonal fruits. One night, you might find yourself tasting a cocktail made with Kimura Akihiko's miracle apple. The rotational whiskey flight is equally enticing, featuring Japanese whiskies from the legendary Chichibu and Yamazaki Distilleries. Even the most casual drinkers will be impressed by a 1970 L’Herault. The Cognac, Armagnac, and Calvados collection boasts rare bottles, with some dating back to 1962. Even the chocolates and light bites, like raisins and nuts, follow a health-conscious approach: the owner tempers and molds the chocolates, while the nuts are lightly grilled over charcoal. The protein offerings focus on game meats, such as in-house dried and cured Yezo shika jerky. Much like a fine wine, newcomers will find themselves returning again and again. With new fruity cocktails rotating weekly, there's always something fresh to try.