About The SG Club

Concept

The SG Club is located in Jinnan, Shibuya.
Opened in 2018 by world-renowned bartender Shingo Gokan, it is a bar where East and West, Tokyo and New York, intersect in a richly narrative space.

At the core of The SG Club is a piece of fiction: “What if samurai in the late Edo period had encountered bar culture in America, brought that experience back to Japan, and opened a bar?”
Each floor of the building is given a different theme based on this world-building.

On the first floor, “Guzzle” offers a casual standing-bar style where you can also grab drinks to go.
In the basement “Sip,” you can slowly savor classic cocktails in a weighty, atmospheric setting, complete with a shoe-shine service.
The second floor “Savor” is a members-only cigar bar, proposing a deeper way of enjoying the pairing of cigars and cocktails.

In recent years they have opened “参階（Sangai）” on the third floor, offering an omakase-style cocktail course for small groups. Under the theme of “terroir × terroir,” they pursue new experiences by pairing Japanese ingredients with those from abroad.

In terms of design as well, the bar blends traditional Japanese motifs with international bar culture. The space itself becomes a form of storytelling that goes beyond simple East–West fusion.

About Bartender Shingo Gokan

Leading The SG Club is Shingo Gokan, founder of the SG Group.
After serving as head bartender at the legendary New York bar “Angel’s Share,” he won the global title at the “Bacardi Legacy Cocktail Competition” in 2012, and has since received numerous accolades, including “International Bartender of the Year.” Today he not only operates bars in Japan and overseas, but also devotes energy to sharing Japan’s traditional spirits—such as shochu and awamori—with the world in new forms.

Each floor also has its own distinctive bartenders who make a strong impression.
In the members-only “Savor,” Takahiro Watanabe carefully orchestrates cigar and cocktail pairings, while in the basement “Sip,” Ryota Tokumitsu serves weighty and imaginative drinks.
In addition, young talents such as Reoma Mita, who has been involved since the opening, have joined the team, continuing to take on new challenges together under Gokan’s vision.

Accolades & Reputation

The SG Club is one of the bars that has earned high praise both in Japan and abroad.
In 2020 it was ranked 10th in the world on “The World’s 50 Best Bars,” and in both that year and the following year it was named “The Best Bar in Japan.” In 2021 it placed 3rd on “Asia’s 50 Best Bars,” clearly establishing its presence on the international stage as a bar representing Japan.
Most recently, in 2024 it ranked 23rd on “Asia’s 50 Best Bars,” showing that even several years after opening it continues to be evaluated among the very best.

Dining Prelude

Exterior & Entrance

Set slightly back from a side street in Jinnan, Shibuya, The SG Club looks less like a “bar” at first glance and more like an old building that has been carefully renovated. The naturally aged façade—its outer walls, window frames, and signage—lets it blend quietly into the streets of Shibuya.

The entrance area is intentionally understated, clearly designed to feel “discreet.” The sign does not shout for attention, giving the impression of a place that passersby might “stumble upon by chance.”

There is a takeout counter and a few outdoor seats, and the first floor is designed to let in natural light from outside. During the day, this allows the warm textures of the materials to come through. At night, the lighting is dimmed, and the moment you step through the door, the atmosphere shifts into that of an “entrance to the night.”

Once you step through the door, a staircase comes into view, clearly guiding you to the basement and upper floors. Near the entrance to the basement there is a dedicated shoe-shine booth, which functions as a small ritual to help guests ease into a more relaxed state of mind after arriving.

Dining Space

Some floors at The SG Club accept reservations, but the first floor and basement are basically walk-in only. On the day I visited, I went directly to the bar to find it already full, with a small line forming at the entrance. Even so, the turnover was relatively quick, and before long I was shown inside. This time I was seated in the basement “Sip.”

As you walk down the stairs to the basement, the noise of the city quietly falls away, and you are wrapped in a calm, weighty atmosphere. The lighting is subdued, and the wood- and leather-based interior design evokes the mood of a classic New York cocktail bar.

On this visit, about 90% of the guests were from overseas, and English conversations filled the room. It felt as if I had stepped into a bar overseas, even though I was still in Shibuya. Watching glasses being assembled one after another across the counter, I was able to relax and enjoy the flow of time in this tranquil space.

• 1F “Guzzle”: A relatively casual space. While drinks are the focus, there are also light snacks and appetizer-style dishes suitable for before or after a meal, so you can enjoy “drinking while nibbling.” During the day and into the late afternoon, the atmosphere is comparatively relaxed, with natural light and the feel of the surrounding city filtering into the space.

• 3F “Sangai”: A completely reservation-only space with just eight seats, designed for quiet, focused engagement with each drink in an intimate setting.

  • Yakusugi cedar and oak are used throughout, giving the room a warm, natural feel. Some walls feature a brick-like finish, creating a balance between Japanese aesthetics and a subtle sense of being abroad. Art pieces are also placed around the room, offering visual focal points that help guests concentrate on the experience.

  • Experience: The main offering is an omakase cocktail course. Using ingredients sourced from across Japan and abroad—especially fruits and traditional Japanese spirits (kokusyu)—several cocktails are served in sequence, much like a multi-course meal. Sessions are set to fixed durations, such as 90 or 120 minutes. While food is not the main focus, there may be light bites served as part of the course or available as additions, similar to small “ate-mono” snacks to accompany drinks.

• Basement “Sip”: This floor is a bar focused on slow, thoughtful drinking, yet it also offers food and snack items, including small plates designed with drink pairings in mind. The bar experience remains at the center, with a heavy, calm atmosphere that is ideal for lingering conversations over drinks.

Menu Presentation

One of The SG Club’s charms is that it goes far beyond a simple drink list; each space tells a different story. Every floor has a clearly defined theme, and the menu on each is structured to harmonize with that particular atmosphere.

On the first floor “Guzzle,” you’ll find casual cocktails suited to standing drinking and takeout. They are crafted to be refreshing, easy-drinking creations you can enjoy almost like quenching your thirst, making it comfortable to drop by even during the day.

The basement “Sip” was the floor I visited this time. Here, many of the cocktails are rooted in the classics while incorporating Japanese ingredients and playful ideas. For example, “Cold Soba Negroni” weaves buckwheat into the drink, adding a subtle roasted, Japanese aroma behind the bitterness. Other drinks like “Fig and Sesame Negroni” and “Root 75” trace the outline of classic recipes while layering on original interpretations—just reading the menu, you can already sense the stories behind each glass.

The second floor “Savor” is a members-only cigar bar. Pairing cocktails are composed to match the changing aroma and pace of smoking a cigar. On the third floor “参階（Sangai),” a fully reservation-only omakase course is offered, where several cocktails are served in sequence like a course meal.

What all the floors have in common is that “each cocktail is constructed as a complete experience.” At around 2,000 yen per drink, the prices are not cheap, but when you consider the space, the hospitality, and the story in every glass, the value feels more than justified.

Although the bar is located in Shibuya, most of the guests are from overseas. Sitting in a space filled with English conversation and sipping world-class cocktails gives you a taste of the extraordinary, all while still being in the middle of Tokyo.

The SG Club’s menu is not just a list of drinks; it is structured as “part of the story” that resonates with the space’s unique world. As you flip through the pages, you notice playful combinations of ingredients and witty expressions, all while respecting the framework of classic cocktails and skillfully weaving in Japanese ingredients and elements of fermentation.

Each drink holds its own little trick: familiar flavors reinterpreted with a fresh perspective, unexpected ingredients brought into balance, and constant “discoveries” that unfold through every glass. Playfulness that makes the drinker smile and solid technique behind the scenes support each other, giving every cocktail a presence far beyond “just a drink.”

Holding this menu in the calm atmosphere of the basement floor, you feel that the experience begins as soon as you start choosing your drink. With every turn of the page, you’re not only exploring flavors, but also immersing yourself in a list that captures “Tokyo right now,” rich with culture and narrative.

What I Actually Tasted

First Drink: Kan Chuhai

The first cocktail I chose was called “Kan Chuhai.” As the name suggests, it takes its inspiration from the canned chuhai that everyone in Japan knows, but the layers built into this drink are surprisingly intricate.

Campari and bergamot form the base, joined by herbs and spices like shiso and vetiver. Mead and Earl Grey kombucha are then added, creating a familiar, approachable impression at first sip, before gradually unfolding into complex aromatics. As you drink, a multi-layered bitterness and refreshing lift spread across the palate, turning it into a completely different experience from your usual canned chuhai.

Starting from something as easy to imagine as “chuhai,” the drink builds on layers of ingredients to lead you to an entirely new landscape. It was a perfect expression of The SG Club’s blend of playfulness and technical precision.

Second Drink: “Natural / Unnatural Wine ’23”

Next I chose a cocktail called “自然派不自然派ワイン ’23” (“Natural / Unnatural Wine ’23”). As the name hints, it evokes wine, but what’s in the glass is something quite different.

Bombay Sapphire is combined with fermented green apple, then layered with grapefruit and mate tea. The result is a drink that feels as light and bright in acidity as a white wine, yet carries the nuance of fermentation and herbal depth. When you take a sip, you almost feel as if you’re drinking a natural wine, even though the structure is clearly that of a cocktail.

The concept of moving back and forth across the boundary between “natural” and “artificial” is translated directly into flavor, making this drink not only delicious but also thought-provoking. If the first “Kan Chuhai” reinterpreted everyday familiarity, this second drink gently undermined my assumptions in the most delightful way.

Summary & Impressions

The time I spent in that Shibuya basement was not just “a night out drinking,” but an experience that felt directly connected to the global bar scene.
Each glass carried its own theme and hidden devices, combining approachability with depth. The first drink invited me to reinterpret the everyday; the second gently shook up my assumptions. The progression felt natural, gradually expanding my senses as I drank.

With the majority of guests being from overseas and English flowing naturally through the room, it was easy to forget that I was still in Tokyo. In the middle of Shibuya, it felt like sitting in a corner of an international stage.

Given the bar’s consistent appearance at the top of various rankings, the acclaim feels entirely justified. It’s even a little moving to realize that a place recognized by the world as one of the best bars stands right in the heart of Tokyo. The SG Club truly lives up to the label of a “world-class bar,” and simply being in that space lets you feel the universal appeal of bar culture that transcends country and language.

Reservations & Access Information

How to Reserve

• Reservations are only available for the basement floor “Sip” (B1F) via online booking.

• The main reservation slots start at either 18:00 or 19:30.

• Same-day reservations by phone are not accepted.

• Counter reservations are available for up to two people. Groups of six or more cannot make reservations, according to the notes provided.

• If you are more than 15 minutes late for your reservation time, your booking may be treated as a cancellation.

• If reservations are fully booked, you may be directed to the sister bar The SG Tavern.

• Some reviews mention that walk-ins without reservations are also possible, though you may encounter a line during peak times.

Key point: If you definitely want to use the basement “Sip,” online reservation is the best option. If you can’t get a booking, one strategy is to try walking in to the first floor “Guzzle” and see how busy it is.

Access

• Address: 1-7-8 Jinnan, Shibuya-ku, Tokyo 150-0041, Japan

• Nearest station: Around an 8-minute walk from Shibuya Station.

• The building is tucked away in the back streets of Jinnan, so if you visit at night, it’s a good idea to check nearby landmarks such as signs and building numbers.

Opening Hours

• 1F “Guzzle”: 15:00–2:00 (until 3:00 on Fridays, Saturdays, and the day before public holidays)

• B1F “Sip”: 18:00–2:00 (until 3:00 on Fridays, Saturdays, and the day before public holidays)

• In general, the pattern is “Sunday–Thursday until 2:00, Fridays/Saturdays/the day before public holidays until 3:00.”

• Hours may change around New Year’s or other periods, so it’s a good idea to check the latest updates on their official Instagram before visiting.

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World’s 50 BestASIA'S BEST50