Hisashi Sugimoto is not your average bartender. He’s a legend. Since 1958, he’s been mixing drinks at The Tokyo Station Hotel, a true landmark in the heart of Japan’s capital. It’s a story that spans over six decades, filled with fascinating insights into Tokyo’s transformation, the evolving tastes of its residents, and the timeless appeal of a well-crafted cocktail.
A Legacy of Cocktails and Conversations
Sugimoto-san’s journey behind the bar began when the hotel’s drinking establishment didn’t even have a name. Today, it’s known as Bar Oak, a cozy and inviting space with a warm wood interior that transports you to a bygone era of luxurious train travel.
He works five days a week, eschewing modern technology like cell phones and email. His dedication to his craft is evident in the long lines of patrons eager to experience his legendary service. Sugimoto-san’s fame has even led the hotel to request he continue working despite his age, which this year reaches 79.
Whisky Preferences: Simplicity and Tradition
When asked about his favorite whiskies, Sugimoto-san pulls out a bottle of Johnnie Walker Red Label. “Easy-to-drink blended Scotch,” he says, “the cheap stuff, it’s good.” He’s not one for the expensive Japanese whiskies, finding them too costly. His preference for simplicity echoes his approach to life: a focus on quality and tradition over flashy trends.
A Bar with a Story: The Tokyo Station Cocktail
Bar Oak doesn’t just offer traditional cocktails, it’s also home to the “Tokyo Station”, their signature drink. Created to celebrate the hotel’s 75th anniversary, this cocktail is a testament to Sugimoto-san’s creativity and attention to detail.
The drink’s ingredients are simple but expertly chosen: Tanqueray gin, Suze aperitif, pomegranate syrup, and lime. The “T” in Tanqueray represents Tokyo, while the “S” in Suze stands for Station. The red hue of the cocktail mirrors the red brick of the iconic Tokyo Station building.
A Witness to Change: From Bubble to Now
Over the years, Sugimoto-san has seen Tokyo’s tastes evolve. The rise and fall of the economic bubble brought with it a shift from traditional Japanese beverages like sake and shochu to Western choices like beer and whisky. He’s witnessed the enduring popularity of classic cocktails like martinis, daiquiris, and sidecars. He remembers customers’ preferences as if they were yesterday, providing them with their favorite drinks with a smile and a knowing nod.
The Tokyo Station Hotel: A Symbol of Time and Resilience
The Tokyo Station Hotel, much like Sugimoto-san, has endured the test of time. The building was originally designed to be Tokyo’s first grand hotel, a symbol of the city’s growing international presence. A devastating firebombing during World War II damaged the hotel, but it was rebuilt and reimagined.
In 2006, the station underwent a massive renovation, with the hotel closing its doors for six years before reopening in 2012. Today, it stands as a testament to Tokyo’s resilience and its commitment to preserving its rich history.
Bar Oak: A Haven for Travelers and Locals
Bar Oak is more than just a bar; it’s a sanctuary for travelers and locals alike. The warm, inviting atmosphere, combined with Sugimoto-san’s unparalleled service and the exquisite selection of drinks, makes it a true gem in the heart of Tokyo Station.
Sugimoto-san’s story is a reminder of the enduring power of passion, dedication, and the simple act of creating a moment of joy for others. He’s a living legend, a testament to the timeless elegance of a well-crafted cocktail, and an embodiment of the spirit of Tokyo Station itself.
