In Ginza, Tokyo’s business and nightlife district, 1954 Ginza is tucked away in a basement rather than on the street. The bar is small, like many Tokyo bars built for 8 to 15 people, but it stands out for attentive service, a wide selection of single malts from around the world, and a staff structure that includes four bartenders plus one employee handling food for roughly 20 guests.
The experience begins with an espresso cup filled with chicken soup, a local custom in parts of Japan meant to cleanse the palate before drinking. The first drink ordered was a Japanese gin and tonic made with gin from Hokkaido, priced at about 25 shekels, described as both aromatic and visually precise. The writer said it was much cheaper than similar drinks in Tel Aviv, even at happy hour.
Food is also a draw. One of the venue’s signature dishes is a pork cutlet sandwich, or pork katsu, which is cut into neat squares and cost 55 shekels. The portion was described as generous and well made.
A second drink was a highball, the Japanese mix of whisky, ice, and soda served in a tall glass. The writer chose a smoky whisky highball made with Mars whisky and noted its gentle smoky character. Although the bar has clean-air equipment, smoking is allowed, and cigar smoking at the tables is even encouraged. The bar is recommended for a drink and sandwich, or for an easy evening conversation. It is located at Chuo-ku, Ginza 8-5-15, SVAX Ginza Building, B1F, in Tokyo, and is open Monday through Thursday from 18:00 to 03:00, Saturday until midnight, and closed on Sunday.
