A Guide To Tokyo’s Coolest Restaurants And Bars By Keith Motsi

“My surroundings play a part in sparking new ideas,” says Keith Motsi, Head Bartender & Beverage Operations at Four Seasons Hotel Tokyo at Otemachi, of how he gets inspired to come up with new cocktails. Born in Zimbabwe, raised in England, and trained all over the world from Beijing to Bermuda, his thoughtful sensitivity to different cultures has helped establish him as one of Asia’s most awarded and beloved bartenders.

Since Motsi’s move to Tokyo this past summer—his last position was at Four Seasons Hotel Seoul—he’s been keeping busy with heading up Virtù, the glamorous, sky-high lounge merging Japanese and French ingredients and techniques. (For your first visit, he recommends the gin- and cognac-driven Yuzu Nagi, “a super refreshing and easy sipping drink that captures the essence of our Paris-meets-Tokyo concept.”)

And during his downtime, Motsi loves exploring Tokyo’s culinary and drinking scene. “There’s good food and drink everywhere,” he comments. “Even the fried chicken, bentos, and microwavable food at 7-Eleven are fabulously done.” But if you have more time to spare, here are the spots Motsi would send you to.

Sézanne

“It’s the hottest table in Tokyo, but feels homey. Though everything’s come together very well, like the ambiance and design, you can relax and be yourself. You can tell that all the food—the bread made with fermented Hokkaido corn is amazing—is a joy for Daniel, the chef. They also have a Champagne trolley, and offer Krug by the glass. There’s even an old-school maître d’, who’s hospitable and knows everything going on in the room. Three hours can go by just like that.”

The Bellwood

“Owned by SG Group—I knew the owners from China—this Shibuya bar is one of the very best neighborhood bars. It’s not super formal or traditional. You just walk in, and always end up talking to someone. The bartenders, especially Yumi, are great at connecting patrons to one another. The drinks are sublime, and it’s open every day.”

Bar Trench

“This is a classic in Ebisu that’s been here for 12 years. It’s even smaller than The Bellwood, but still popular because the standards are very high. I’d say they kickstarted the friendly neighborhood bar trend. The owner Rogerio is Brazilian born and Japanese bred, and definitely one of the coolest guys in the industry.”

Locale

“A friend had taken me here. It’s owned by expats, off the beaten path, and they have a good selection of natural wine. The food is simple with lots of fresh vegetables. Go on a Sunday afternoon for brunch.”

Pizza Strada

“This is another small and discreet place. The pizza is consistently outstanding, and the space is romantic in a way since they use a real wood burning oven. I like the classic Neopolitan pizza.”

Qwang

“This bar in Roppongi is under-the-radar, but has been around for 22 years now? A husband and wife own it, and they play punk music and serve world-class drinks. They’re super nice, and make you feel at ease instantly. Rogerio from Bar Trench got his inspiration from Qwang by being a regular.”

Maz Tokyo

“By the team behind Lima’s Central, this restaurant is one to watch. They’re bringing Peruvian cuisine to Tokyo, and Santiago (Fernandez) is a talented young Venezuelan chef.”

Atelier Fujita

“This restaurant is in Uehara, where a lot of celebrities live. They make everything in front of you, and the ingredients are whatever is in season. They also have a great sake list, so ask for a pairing.”

Mr. Brothers Cut Club

“It’s not a bar or restaurant, but a cool barbershop. It’s more like a meeting place, very convivial, with free-flowing craft beer. You can hang out after your cut and chill.”