The buzz: Solemnly toned and moodily lit, this bar and restaurant is a high-end addition to the great array of Japanese bars around Sukhumvit Soi 39. It’s the first venture outside of Japan by APR Trading Group, which is behind more than 30 restaurants in Hokkaido, and specializes in food and drinks from the country’s northernmost island. The main draw is the whiskey, which is a different selection from next door’s Hanakaruta, and includes Takesuru 17 Years Old (B400), named the World’s Best Blended Malt Whisky 2014 at the World Whiskies Awards 2014.

 

The decor: This low-key modern izakaya is dominated by a huge wooden bar that’s paired with brown leather armchairs rather than the normal high stools. A round red couch sits in one corner for more intimate group drinks. There are more proper dining tables on the second floor, while the third and fourth floors are set aside for private karaoke.

 

The music: Like many Japanese bars, there’s not much effort put into the soundtrack. Instead, you’re encouraged to make your own noise with karaoke upstairs.

 

The crowd: Mostly Japanese executives, plus Bangkok’s whiskey explorers spilling in from other bars in the neighborhood.

 

The food & drink: The bar’s focus is on Hokkaido whiskey, mostly single malt (Yoichi and Miyagikyo) and pure malt (Taketsuru). Aside from the highly-touted Takesuru 17 Years Old, we like the tasting flights which cover three different periods in the whiskey maturation process. The Taketsuru set (B700) consists of 12-year, 17-year and 21-year whiskey, while the Yoichi Set (B700) consists of 10-year, 12-year and 15-year. The shelves are lined with many more choices by the glass, also from other countries, from Woodford Reserve Bourbon (B290) to Taketsuru Pure Malt 25-year old (B1,300). All are served with a handcrafted ice-ball. As for the food, you can order Hokkaido dishes like grilled king crab (B740) or melt-in-your-mouth sushi wagyu nigiri (B280). Do make sure you try the homemade chocolate mix with Takesuru whiskey (B30) after your meal, too.