EXPLORING TOKYO'S UNDISCOVERED NIGHTLIFE WITH A LOCAL GUIDE

In the early evening, in the heart of Ginza, groups of businesspeople bustle into bars and pubs, eager to unwind after their day's work. Located in close proximity to many offices, this sophisticated shopping and entertainment district becomes alive at night, pulsating with workers socializing together over dinner and drinks. 

One option for this after-work drink is the izakaya, a Japanese-style pub that serves snacks and light dishes, typically shared using small plates and enjoyed throughout the evening with beer or cocktails like the highball (whiskey with soda). Another popular choice is the washoku (Japanese) restaurant, which tends to offer more refined dishes and a wider selection of alcohol in a mature, relaxed atmosphere. Still, all kinds of drinking establishments can be found, from hole-in-the-wall bars where you can chat with fellow patrons at the counter to exclusive wine bars and lively karaoke shops, creating a wide variety of ways to enjoy an evening out in Ginza.  

On the evening of our visit, professional guide Takayuki Ono introduces the diversity of drinking establishments in the district and the unique aspects of Tokyo's nightlife. With 10 years' experience in hosting international visitors from North America, Europe, Oceania and Asia, Mr. Ono shows his expertise in showcasing "real Tokyo" by guiding us to places known only by local people.

As an example of the tours guided by Mr. Ono, we begin our tour with some monja-yaki, a local dish made by adding flour and dashi to finely chopped ingredients such as cabbage, meat and seafood. The mixture is then made into a batter and cooked on a teppan (hot plate). Eating this Tokyo soul food directly from the grill using a small spatula is a social activity that warms body and heart. Mr. Ono explains that monja-yaki is a dish loved mainly in the downtown Tokyo area, which is said to be its birthplace. 

After indulging in this traditional fare, our next stop is BAL Dannai. Though mere steps away from Ginza Corridor, a long street lined with eateries and bars that attracts patrons from both upscale Ginza and the busy business area of Shimbashi, this refined, traditional Japanese restaurant is a haven from the hustle and bustle. Nestled at the end of a small street, it's a hideaway to relax while savoring high-quality regional food and drink.  

BAL Dannai's specialties include a wide array of fresh sashimi, seafood and meat dishes, as well as 50 varieties of sake produced in some of the country's most esteemed sake-making regions. Mr. Ono guides us in the restaurant's signature omotenashi (hospitality), which includes choosing our own unique ochoko (sake cup) from a selection of various colors and sizes. 

BAL Dannai, housed in a renovated old private house, is a calm restaurant that resembles an old Japanese residence and offers a nostalgic atmosphere, which is rare in the heart of Ginza. 

With Mr. Ono's guidance, we could order unique seasonal dishes to suit our tastes and dietary needs, and search the impressive sake menu for the best drink pairings based on our preferences for dry, fruity or sweet flavors. Even choosing from the chilled, warmed and room-temperature varieties is a breeze thanks to his deep knowledge of Japanese culinary culture and communicative skills due to his time spent in Europe and North America. 

After toasting kanpai (cheers), we stroll to our last spot of the evening, BAR AGROS. We find it on Kenban-dori, a narrow street off the beaten-track, lined with sophisticated shops, restaurants and bars. The name kenban (geisha call-office) is a reminder of the street's rich heritage; in the mid-19^th century it was lined with geisha houses, where geisha practiced singing, dancing, playing traditional instruments and engaging in the art of conversation, and the area retains a sophisticated feel.

Entering the bar, we're greeted warmly by owner-bartender Michitaka Tabata, 2009 champion of Japan's National Bartender Skills Competition. This award-winning cocktail maker, who was chosen to represent Japan at a global competition for bartenders, brings decades of expertise and warm conviviality to present the ideal drink for each and every customer. 

As to be expected in an authentic Japanese-style bar, Mr. Tabata mixes cocktails on request, whether you prefer something sweet or something sour, simple or sophisticated. He can even create bespoke drinks using his impressive selection of spirits and mixers from Japan and the rest of the world to help customers unwind or lift their mood. 

We imbibe on one of the array of original cocktails: a fruity option made with plump amaou (the "king" of Japanese strawberries), a refreshing gin and tonic and a Japanese single malt served with a giant ball of hand-carved ice. 

As we indulge in our drinks' respective exquisite flavors in this luxury setting, an oasis from the hum of the city outside, Mr. Tabata displays his art of conversation: another rarity in bars in the heart of Ginza. Each season offers new possibilities in drink-making, he shares, as he uses only the fruits of the season, such as blackcurrants and passionfruit. This approach means that he continually trains, serving only the bespoke drinks he has perfected.

In this tranquil setting, we end the evening much like the businesspeople imbibing in other parts of Ginza: relaxed and content about the good day we have had.     

And, Mr. Ono says thanks to the diversity of drinking establishments in Tokyo, there are so many other places left to explore. This tour itinerary is just one example of the culinary evenings available in Tokyo under his guidance, he explains, making it possible for you to enjoy the metropolis's diverse nightlife according to both the food and drink you wish to try and the areas you would like to visit.

Contact:
BOJ, Inc. experience@bojinc.com 

Notes：
・Please do not contact store directly.
・Please contact the above e-mail address at least three days prior to the desired tour date.
・This tour is open to those aged 20 and above. Under Japanese law, alcohol consumption is prohibited for those under the age of 20.
・Some of the restaurants introduced in this tour are closed on Sundays and national holidays. You will be guided to other restaurants on Sundays and national holidays.