Bar Rage
Mixology is all the rage, and Aoyama’s Bar Rage is all about mixology

Photos by Kenichi Shimada

When we heard there was a bar devoted to the pursuit of the perfect fruit cocktail—and that it opened a full two years ago, well before the current mixology boom—we decided to stop by the Aoyama branch. But given its location, in the triangular no-man’s-land between Nishi-Azabu, Hiroo and Shibuya, we had some trouble finding our way to water.

When we arrived at the address, there were signs for “Bar Sakaba” on the second floor, but nothing for Rage. The only suggestion that an additional drinking den might be housed within the same building was a small mailbox, marked simply “Mixologist.”

So we hopped in the elevator (the stairwell was blocked), wondering what this unmarked bar held in store. Pushing open the door, we were greeted by a bright smile and the pleasant aroma of citrus.

The orange-lit bar area to the right has nine comfy armchairs; to the left, a door leads to the rooftop terrace sponsored by Hennessy. Themed rooms are a trademark of Bar Rage, which we discovered after being shown to the Chivas Room—an elegantly appointed den with overstuffed couches and “Chivas” blankets and throw pillows. Other options are the Grey Goose Room, bedecked with jazz memorabilia and plush white sofas, and the hunting lodge-like Champagne Room, with walls made from wine crates.

Settled, we were handed peppermint-scented hand towels, and inquired about a drink menu. The friendly waitress replied by listing off several seasonal fruits: watermelon, peach, passion fruit, mango, Asian and Western pears, and golden kiwi. We obliged with an order of passion fruit and kiwi—made extra strong.

The drinks soon arrived, and were easily worth their hefty (¥1,600, plus a 15-percent service charge) price tags. For starters, the presentation was excellent. Each came in a large martini glass, with a few grapefruit wedges on the side. The passionfruit cocktail actually contained a half-sphere of this cousin of the pomegranate. Both were made with fruit, Grey Goose vodka, fresh grapefruit juice and just a dash of syrup.

While Bar Rage doesn’t have an actual drink menu, it offers a fantastic selection, signalled by the 80 bottles of vintage scotch displayed in the Chivas Room (including several, like the 1936 Macallan, worth thousands of dollars apiece).

Bar Rage’s kitchen mixes things up as well. We were surprised, but ultimately disappointed, when our three-cheese pizza (¥1,300) was in fact a dozen slices of deep-fried cheese bread. We were impressed, though, with the savory selection of mixed nuts (¥800), smoked in-house—and blown away by the delicious, vinegar-soaked pickles (¥1,000), an assortment of eight vegetables: broccoli, lotus root, kidney and pinto beans, carrot, burdock, bell pepper and turnip. This may be the first time these pages have deemed pickles a culinary masterpiece.

We stuck around well after our last drink order, absorbing both the alcohol and the good vibe. Bar Rage, with its flawless service, décor that is both inspired and inviting, experimental food and excellent drinks, is by our measure, damn close to a perfect 10.

3F Aoyama Jin & IT Bldg, 7-13-13 Minami-Aoyama, Minato-ku. Tel: 03-5467-3977. Open Mon-Sat 6pm-5am, Sun & hols 6pm-2am. www.mixologist.co.jp/bar_rage

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