Hospitable neighbourhood whisky and cocktail bar with focus on fresh seasonal fruit-based cocktails
October 14th, 2017
With its plethora of bars – ranging from the high-end bars of Ginza to hole-in-the-wall drinking dens tucked away in unannounced anonymity, Tokyo is a paradise for discerning and casual drinkers alike. Most neighbourhoods are well-populated with bars located in basement spaces or secreted away in intimate upper-level rooms. Serendipitous encounters reward both the curious and adventurous – while word-of-mouth recommendations are invaluable. Among the lesser-known gems of Tokyo’s bar scene, Bar Panacee is an example of accomplished mixology and polished bartending discretely set within a quiet neighbourhood of the vibrant Shibuya district.
Founded in 2000 by owner and head bartender Shuhei Hazaki, Bar Panacee enjoys a well-deserved reputation as a destination for the quintessential Tokyo bar experience. Equally known for its fine selection of aged and rare whiskies, and its seasonal fresh fruit-based cocktails, Bar Panacee accommodates just 8 guests at its solid dark timber bar, plus one small table adjacent to the bar. A bespoke service from owner Hazaki and his assistant bartender engages patrons in the selection of their preferred libations. In addition to the whisky selection and seasonal speciality cocktails, Bar Panacee offer well-executed classic cocktails such as Gin Tonic, Martini, Gimlet, Sidecar, Old Fashioned, and Moscow Mule.
Located in a first-floor space along a mostly residential street in Ebisu, a short walk from Ebisu Station, Bar Panacee opens daily between 7 pm and 3 am. New arrivals and openings of rare whisky bottles are regularly posted to the Bar Panacee Facebook Page. And it is recommended to call ahead of a visit to confirm your seat at the bar.