DEEPTOKYO
magazine
EN
DEEPTOKYO
magazine
EN
2025.09.27
Social Spot for Cocktails and Sushi in Oku-Shibuya
Nearest Station
The Bellwood is a bar that opened in 2020. It will offer innovative cocktails that incorporate Japanese culture in a retro-modern atmosphere that recreates the "special coffee shop" that was popular in the Taisho era. In the back of the bar, there is a sushi counter called "Belle Sushi. The restaurant also offers creative sushi paired with exclusive cocktails, creating a new nighttime experience at Okushibu as a unique social gathering place where sushi and cocktails mingle.
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Located in the serene, culturally rich district of Oku-Shibuya, about a 9-minute walk from Shibuya Station, “The Bellwood” is a modern bar inspired by the tokushu-kissa cafés popular during the Taisho period (1912–1926). The space features a stained-glass-lit counter, apothecary-style shelving, and other elements that reinterpret the modern aesthetics of that era. Interior design was handled by Atsuhiko Sugiyama, known for his work on hotels and bars, while the bar itself was founded by bartender Atsushi Suzuki. By combining classical cocktail techniques with experimental ideas developed both in Japan and overseas, Suzuki has created a space full of character—highlighted by intricate wood carvings and hidden bell motifs.
Located in a corner of Udagawacho, Shibuya. The Taisho café-like exterior harmonizes with modern design to create a striking presence on a street corner.
Whimsical “hidden bell” motifs appear throughout the interior, enhancing the atmosphere with playful detail.
The stained-glass BAR sign above the counter is a symbolic nod to Taisho café culture.
The logo depicts a modern woman holding a bar spoon.
The menu is a unique motif that combines "tin" and "bell," the name of the bartender, Mr. Suzuki.
The black lacquered wood carving above the counter is another stately Taisho Modern detail.
The cocktail menu at “The Bellwood” makes use of uniquely Japanese ingredients like green tea, kombu kelp, black garlic, and miso, blended with gin or vodka in highly original recipes. One highlight is the “Yakiniku Bloody” (¥1,500), made with smoked vodka, grilled tomato, black garlic, hot sauce, and finished with the aroma of wagyu beef fat. The menu follows a course-style progression inspired by kaiseki dining, starting with “Sakizuke” (appetizers) and leading into “Yakimono” (grilled dishes). The menu design itself is based on hanafuda (traditional Japanese playing cards), creating a layered experience that is visual and sensory as well as flavorful.
Cocktails at The Bellwood are carefully prepared one by one by the bartenders.
From weighing to steeping, the gestures are just like a tea ceremony.
“G&T for Hipsters: Haikara na Gin & Tonic” (¥1,500) is a gin cocktail infused with wasabi and cilantro, mixed with lychee kombucha, celery, and tonic. It is also memorable for being served in a traditional ceramic vessel.
“Shiso Caliente” (¥1,400) features a distinctive aroma of shiso, with a rim of shiso salt (yukari) adding a uniquely Japanese accent.
Hidden in the back, the four-seat-only sushi counter ‘Beru Sushi’ is led by Chef Ayaka Terai, trained in Japanese cuisine. The sushi features a creative style using red vinegar rice. It's full of playful touches, like striped jack with jalapeño, tuna topped with carrot and daikon namasu, and blackthroat seaperch garnished with shaved frozen New York cheesecake. Fish is sourced from the fresh fish shop ‘Uoriki’ in the same ‘Oku-Shibuya’ area, maximizing the use of seasonal ingredients. Each sushi piece is paired with a specially crafted cocktail, served as a course. An exclusive evening awaits, where sushi and cocktails complement each other perfectly.
Chef Ayaka Terai prepares dishes at the counter. In 2025, she was also appointed as a “Lambassador,” promoting Australian lamb.
The moment when the frozen NY cheesecake is scraped over the nodoguro sushi. This one step creates the harmony of sushi and cocktails. Belle Sushi (19,800 yen) ⚫︎ 3-part menu (17:00 / 19:00 / 21:00) ⚫︎Menu : 12 pieces of Omakase + 3 cocktails ⚫︎Closed : Tuesdays and Wednesdays
Lean tuna topped with carrot and daikon radish namasu, reminiscent of a Vietnamese bahn mi sandwich. Goes great with cocktails.
Fatty nodoguro topped with shaved frozen NY cheesecake. The consistency is a perfect combination of richness and sweetness.
Pairing conger eel with coffee cocoa adds a hint of bitterness and roasted aroma. A creative style that transcends conventional sushi norms.
The information in this article is current as of 09/27/2025 (at the time of publication)
