I visited right after the opening on a holiday. As expected, it was almost empty. I ordered the classic highball and French highball. I enjoyed watching them being carefully made in front of me. Maybe because of the timing, I felt very relaxed. Next time, I will come at a slightly later time.

=Returning to this place after 3 months, it was our second stop on the same street, at New Ginza Daiichi Building 7th floor. Perfect for the heat, I ordered a mojito from their summer cocktail menu. Made with two types of mint and Bacardi 8, it was a luxurious treat. Enjoyed in the comfortable ambiance of the air-conditioned space, it was the perfect drink. Thank you for the meal. =

Located in Ginza, this is one of the two branches of Sambou. Compared to the Ginza branch, this one is a bit smaller, but it exudes an authentic British atmosphere where dapper adults gather. Sambou is known for its standing counter seats. While the number of table seats is not as abundant as in the Ginza branch, there are still several available. Despite its upscale location, this bar offers a relaxing atmosphere, making it easy for anyone to drop by in Ginza. Sambou was founded in Kobe in 1918, and through branching out, it now has 14 stores mainly in the Kansai region. Each store has its own unique characteristics due to their individual evolution. The highball is a specialty at Sambou. They use frozen Suntory Kakubin whiskey and have maintained the style of not using ice, which was precious at the time of its founding. You can also enjoy whiskey and seasonal standard cocktails. This bar does not have a menu. It opens from early afternoon, is entirely non-smoking, and offers reasonable prices, making it a reliable choice for a quick stop during your spare time in Ginza. It's a place that even those who don't usually visit bars can easily go to. During the pandemic when alcohol service was restricted, the bar gained attention for its elaborate non-alcoholic cocktail menu.

When I entered the restaurant, I decided to join in and ordered a Dry Martini, just like the young customers. Tsuda-san, the master, was making it and we ended up chatting. I used to think that older people in bars always sounded tired, but when I faced a younger person and naturally spoke with a hoarse voice, I realized, "Oh, that's how it is." It's not about competing unconsciously with other men anymore; it's more like I've "descended." I entrusted the role of the lively guy in the bar to someone else. I don't intend to age, but I've probably reached an age similar to Detective Takagi, the "aging loser dog" from Keizo Hokuho's novels, recognized by the whistle of the "old dog tray." Haha. Whether old or young, alone or with friends, men or women, realizing something in some way seems to be the essence of continuing to visit the same place for a long time. I wonder if that's what it means. I won't sigh or complain. Keizo Hokuho would probably scold me, saying, "It's cheeky to act like an old man, you bum." Please refer to the attached photos or comments for specific drink details.

I had a drink at a famous bar in Ginza after work. I ordered a gin and tonic with lemon juice, using Tanqueray gin and tonic water. The cocktail was carefully made with a large ice cube, and the taste blended well, making it delicious in the sophisticated atmosphere of Ginza for adults.

A bar located on a street just off the Ginza Corridor. Sunday evenings are almost like a private reservation, allowing you to leisurely enjoy drinks, creating a blissful time. I savored three refreshing cocktails perfect for summer and replenished my spirit for the upcoming week. The French highball with cognac base was exquisite. Thank you for the wonderful experience! 🥂

[Background] I went to Sambō, a place I had wanted to visit after a meal in Ginza with a friend from my student days. [Service] I entered without knowing it was a standing bar. Luckily, there were two spots available at the counter. The bartender was calm and the atmosphere was authentic even while standing. [Food] I had about three drinks, all of which were clean and delicious! The conversation with my friend also got lively. And, I started to feel a bit tipsy. [Payment] Unfortunately, it has vanished from my memory. [Summary] I definitely want to stop by when I want another drink or when I want to enjoy good alcohol at a pre-drinking session. It seems that highballs are famous here. I want to become an adult who talks about bars in Ginza.

It's enjoyable to watch the bartender carefully preparing all the drinks. As a bar that has been around for 100 years, it attracts a lot of people, and various histories are intertwined here. It's romantic to think that the history of Ginza will continue to be passed down in this place.

I visited this restaurant that I had always wanted to go to around 4 p.m. on a weekday. I thought I would just have a quick drink, but I happened to be the only customer there, so I had the owner all to myself. I asked about the origin of the name Sambow and about their affiliated restaurants, as well as the current situation of dining in Ginza. I also learned a lot about whiskey. For example, the 12-year-old Seabass Regal is aged for 10 years in oak barrels and finished for the final 2 years in Mizunara barrels. Macallan is said to be the Rolls Royce of single malts, aged in sherry barrels to bring out its sweetness. It was a luxurious time. Thank you for the wonderful meal.

I walked from the Ginza Sanboa to the direction of Shinbashi and arrived at Sukiyabashi Sanboa. The management is different, and being a street-level store on the first floor, the atmosphere is completely different. This kind of change is also enjoyable in bar hopping. I compared a Gin Rickey and a Gin and Tonic. First, the Gin Rickey is truly refreshing and easy to drink. For the second drink, I tried the Gin and Tonic with tea leaves, giving it an original touch. With its aroma and slight sweetness, I never get tired of drinking Gin and Soda continuously.

In the strong wind blowing, we headed towards Ginza to conquer all the Suntory bars nationwide~ The interior of the bar is quite compact, starting with the promised highball. It's effective on an empty stomach, but a drink without ice is delicious. For the second drink, I tried the Gimlet. The Gimlet poured generously with a slight shake had a sweet taste, but I love this authentic bar so far. I also love the standing Suntory bars where you can casually enjoy a drink!

Visited the restaurant again the following month on a weekend when cherry blossoms were in bloom. The annual cherry blossom decorations are said to be made from Kawazu cherry blossoms. Enjoyed a highball with Suntory Toki as the first drink, followed by an Alexander cocktail. The cherry blossoms outside were beautiful, but the view from the counter inside was also nice.

This restaurant is located about a 7-minute walk from Shinbashi Station. When I visited around 4:50 pm on a weekday, there were two other customers. They have standing counters and table seats. The highball, despite not having ice, had a crisp and cold finish typical of Sambowa. It's easy to drink and delicious. The bartender's demeanor is also pleasant, making it a comfortable place to be. I would like to visit again if I have the chance.

Established in 1918 in Kobe and expanding to various locations, Sanboa is a legendary bar with seven out of its 14 branches being recognized as prestigious establishments. I was nervous about entering the Ginza location, but it turned out to be surprisingly casual and welcoming. While Sanboa is famous for its highballs, I started with a Gin and Tonic, which was delicious! The gin used was Tanqueray No. 10, a super premium gin with a refreshing botanical flavor that was outstanding. I will definitely be coming back. [Date of Visit] Thursday (Sunny) / 4:05 PM [Queue] None [Amount Spent] 3,300 yen *Includes 300 yen charm [Serving Time] Approximately 2 minutes

Located a 5-minute walk from JR/Tokyo Metro Ginza Line Shimbashi Station and a 7-minute walk from Tokyo Metro Ginza Station, Sanbo is a renowned establishment that originated in the Kansai region. I recently enjoyed the elegant atmosphere of Sanbo at Kitashinchi Sanbo. While Sanbo is known for its standing counter style for enjoying drinks, we were able to sit at a two-person table and leisurely savor our drinks. I had a Bunnahabhain 12 on the rocks, slowly enjoying the melting ice over 2-3 glasses. It was a lovely and calming bar in the midst of Ginza. Instagram ID: kuidaore.8.

Sukiyabashi is where Junshi Tsuda opened the 13th Sanboa in October 2010. Unlike the Ginza Sanboa nearby, which has a different lineage (Ginza, Kobe, Kitashinchi), this one is owned by Shintani and has no ice in the highball. The alcohol is just right in terms of strength and temperature, making it easy and enjoyable to drink. The charm lies in finishing a drink before it gets warm and being offered a refill (or rather, being persuaded to have one) with senbei (this was the only odd thing). There are three 2-person tables and a counter for 4 people, creating a cozy atmosphere in the small restaurant. It opens at 3 PM, making it very convenient, and the friendly French bartender strikes up conversations with customers. The Union Jack coasters have no connection to the UK, which adds to the unique charm of the place. Two foreign couples were seen, adding to the international vibe that fits well with the ambiance of the restaurant. Who will you go with next time? The Sukiyabashi Sanboa website is interactive and interesting. Give it a search and see for yourself!

This is a revisit from the Ginza store I went to after a long time. I had a highball, so I tried two cocktails. First drink: Bloody Mary. Second drink: Salty Dog. I like that I can enjoy the deliciousness of cocktails even though the double highball without ice is the signature drink at Suntory.

During a stroll in Ginza on a Sunday evening until dinner time, I stumbled upon a restaurant that was open! It's great that they are open from 15:00. I've been getting into Sambowa recently. The highball and Sambowa's unique ice-less drink are delicious. The Bloody Mary is light and easy to drink.