The Bellwood — Restaurant in Tokyo

Expensive, highly curated cocktails that explore unusual flavour combinations. It was a place I had meant to visit having seen it upon my wanderings and liked the appearance of the place. I didn't enjoy the experience, but I think a bit of research would have really helped. I was looking for a cool drink to welcome in night. But left feeling that this was a touch pricey and pretentious.

I was disappointed with my GnT if only because I am familiar with Bombay Sapphire, I drink it often enough to know the taste, equally, I know the bog standard tonic they used as well, and my expectations were rather let down. This pleasing classic not enhanced or made more enjoyable by the edition of elderflower cordial, yuzu, or indeed the celery juice. I rather thought the combination of flavours juvenile, and lacklustre. The aftertaste of cucumber juice (from the celery) and green tea just seemed there to shoe horn an Asian bent to the beverage - this could just be a drink in itself, not sure why they leveraged the name of the classic. Frankly, it came across as ostentatious.

The drink was small and 1600yen which is a on par with such places in Shibuya, but I do enjoy a longer drink and would happily pay 2000 yen for double the issued volume. From a cursory look around their didn't seem to be any metric governing the size of the drinks, just a bit of a lottery, some were tiny. I'm happy I didn't get a really small one.

I noted one cocktail was served in a Shazam beaker - such as the kind a child might have. The humour was lost on me as was the explanation that a "super" cocktail needs a "super" vessel. I prefer the vessel to reflect the time and effort of the mixologist and the imbiber. I am sure this just means I should drink somewhere else.

Finally, whilst the mixologist and customers were discussing flavour notes, someone had left the door open to the toilet. The restaurant filled with the odour of human droppings. The entire effect of the aesthetic, the decor, the studied concoctions and the mix wizardry was dispelled. I was left with a bad taste and a poor impression.

Once again, I think research would have really helped here, I didn't know what I was getting in to and was probably well out of my depth. There is obviously a lot of care and skill here, it was lost on me. It seems that this place offers relief from the banality of classic experiences, but I still find solace in the old things. Bad match, I guess. But a fan in the...

Dining at The Bellwood in Tokyo provided an omakase experience that not only exceeded our expectations but also surpassed the experiences we’ve had at Michelin-starred restaurants. The intimate setting of The Bellwood Lab, where the sushi omakase is served, added a personalized touch that made our evening truly special. Chef Ayaka Terai’s innovative approach, which blends traditional sushi techniques with bold, global flavors, was nothing short of culinary artistry. Each dish, from maguro tuna with pickled carrot and crispy tempura batter to shima aji paired with jalapeno and tortilla chip, was a delightful surprise that showcased her exceptional skill and creativity.

The ambiance of The Bellwood, inspired by Japan’s historical kissa or café culture, complemented the exquisite dining experience perfectly. The decor, with its sepia tones and polished wood, transported us to another era while providing all the comforts of modern hospitality. The service was impeccable, attentive without being intrusive, enhancing the overall charm of the evening. It was evident that every element of The Bellwood is carefully curated to ensure a memorable experience for every guest.

Chef Ayaka Terai truly deserves a Michelin star for her outstanding culinary prowess and her ability to push the boundaries of traditional sushi. The Bellwood is more than just a dining venue; it’s a culinary journey that captivates all the senses. Comparatively, our experience here was far more engaging and satisfying than many higher-rated establishments, making it not only the best omakase experience we’ve ever had but also a testament to the chef’s deserving talent for the highest accolades in the...

What an amazing find! We walked past this place and were intrigued by the speakeasy vibe, so decided to pop in for a drink. Little did we know that we'd stumbled upon one of the best cocktail spots in Tokyo!

The Bellwood is run by the ex-head bartender of SG Club which is also a great cocktail bar but we enjoyed the ambience, service and finally the drinks more at this place. We sat at the bar and the staff took their time explaining their overall menu concept and all the individual cocktails to us in great detail. All the cocktails on the menu are all designed by the bartender and they're split into several categories with each meant to represent a particular course from a multi-course traditional Japanese dinner or ”kaiseki”. As such the cocktails on the menu are extremely unique, for example the yellow bloody mary which has a base of sweet corn and yellow tomato, garnished with parmesan cheese. We weren't sure if we'd like this one but gave it a try and this turned out to be our favourite cocktail of the night.

Finally, to the right of the bar itself is what is described as a ”hidden sushi bar”. This is a fully enclosed room within the Bellwood where the resident chef does 3 rounds of omakase each night. There's only room for 4 people per round so you need to book ahead. After the final round at 11pm the chef comes out to offer late night snacks to Bellwood patrons, including excellent Thai-inspired ramen which we ordered and thoroughly enjoyed.

We'll definitely be back to The Bellwood during our next...