Yoshihiro Narisawa is (arguably, of course) the biggest name in contemporary Japanese cuisine. If you already knew that, and have the means, you probably booked a table at his nearby restaurant months ago. If not, stop by his wonderfully unpretentious bar, which adheres to the same ethos of satoyama (a hard concept to translate but one that suggests the bonds between humans and nature).
It's not as esoteric as it sounds, more like earthy. Case in point: the bar's signature 'Satoyama Old Fashioned' (¥1900) is made with Suntory Hibiki whiskey infused with, among other things, spicebush from Ishikawa prefecture and cinnamon from Saga prefecture. Service (10%) is added to the bill
