High Five
Alessandro Scire CalabrisottoShare
Tucked into a quiet Ginza basement, Bar High Five is the kind of place that needs no menu and makes no noise about its reputation. Behind the counter stands Hidetsugu Ueno, one of the most respected bartenders alive, who built this room into a global pilgrimage site for anyone serious about the craft of the cocktail. There are no gimmicks here — only impeccable ice, considered conversation and drinks made precisely for the person sitting in front of them.
History
Bar High Five opened in 2008, when Hidetsugu Ueno stepped out on his own after years working alongside his mentor, Hisashi Kishi, at Tokyo's celebrated Star Bar. It was at Star Bar, from the early 1990s, that Ueno honed the discipline that would define him: the famed Japanese hard shake, and the painstaking carving of crystal-clear ice by hand.
When he founded High Five, Ueno carried that ethos with him intact. The bar moved location once, in 2015, but was arranged in precisely the same fashion as before — a deliberate continuity that speaks to a philosophy built on consistency rather than novelty. In the years since, it has become one of the most internationally garlanded bars in Asia, drawing visitors from across the world to Ginza's discreet side streets.
What Makes It Special
High Five has never printed a menu. Instead, Ueno and his team ask each guest about their preferred flavours and their mood that evening, then build a drink to suit. It is hospitality in its purest form — the bartender as host, reading the room and responding to the individual rather than the trend.
The room itself is intimate, seating only a handful of guests at a polished counter. Much of the theatre lies in the detail: the slow, meditative chipping of a single block of ice into a flawless diamond or sphere, the precision of each pour, the quiet rhythm of a master at work. It is a masterclass in the idea that restraint, done well, is its own kind of luxury.
Signature Serves
Because High Five works to taste rather than to a fixed list, no two visits are quite the same. That said, the bar is celebrated for its impeccable renditions of the classics — a Gimlet, a Daiquiri or a Martini here is a study in balance and temperature, elevated by ice carved expressly for the glass.
- The Gimlet — a House touchstone, sharp and clean, served ice-cold.
- Seasonal fresh-fruit cocktails — built around whatever is at its peak, from sun-ripe peach to citrus.
- Spirit-forward classics — Old Fashioneds and Martinis chilled to perfection over hand-cut ice.
Visiting High Five
You will find Bar High Five in Ginza, central Tokyo, in a basement space typical of the district's most cherished bars. Seating is limited, so arriving early in the evening is wise, and a calm, unhurried attitude is rewarded. Come with an idea of the flavours you enjoy rather than a specific drink in mind — the magic lies in letting Ueno and his team guide you.
This is a destination for those who want to understand why Japanese bartending is held in such high regard the world over. Dress neatly, speak softly and settle in.
Curiosity: A Fun Fact About High Five
In 2020, High Five was awarded the prestigious Heering Legend of the List title, an honour reserved for bars that have achieved truly legendary status over the history of the global bar rankings — a fitting tribute to a room that has quietly shaped how the world thinks about hospitality.