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A classic Japanese interpretation of an old European bar is tucked away in one of the streets of Ginza. While just slightly hidden from plain sight, this bar is far from off-the-radar. On the contrary, the Y&M Bar Kisling has quite a reputation. Named after the founders Mitsugi Yoshida and Takao Mori, this authentic bar is popular due to their ingenious cocktail beverages.
One of the secrets behind their tasty drinks is their obsession with chilling every component used for each drink. The famous "Hard Shake" wouldn't have as successful of an outcome if they were to use room temperature liquors and regular ice cubes instead of the chipped ice they use now. From the chilled glassware to chilled bottles of gin, vodka, and even bourbon, Y&M Bar Kisling has cracked the code behind the art of bartending.
While equipment is important, skill is needed to properly wield it. The pioneering founders who have now left Y&M Bar Kisling passed it into the safe hands of veteran bartender Nobuo Abe. While founder Yoshida's signature drinks like the martini and a blueberry, sake, sambuca, and Rose’s lime mixture are still available to order, Abe's signature cocktail is the Taiko, a combination of nihonshu, green tea liqueur, sudachi citrus, and matcha.
The fruit cocktails are second to none as well. Guests should order dried fruits as a side dish, since they go really well with the fruity cocktails. Other recommended cocktails include the Cafe de Tokyo, Gaiser France, and Sidecar. Y&M Bar Kisling also has hearty dishes like pizza to accompany their delicious cocktails, meaning if you come for a quick after work drink, you’ll have no reason to leave until closing time!
Y&m Bar Kisling Phone Number
Monday: 06:00 PM - 12:00 AM
Tuesday: 06:00 PM - 12:00 AM
Wednesday: 06:00 PM - 12:00 AM
Thursday: 06:00 PM - 12:00 AM
Friday: 06:00 PM - 12:00 AM
Saturday: 06:00 PM - 11:00 PM
Y&m Bar Kisling Address
La Vialle Ginza Bldg. 7F, 7-5-4 Ginza, Chuo City, Tokyo, 104-0061, Japan
Y&m Bar Kisling Cancellation Policy
Free cancellation up to 1 week priorRead more