A Tokyo-inspired whisky sanctuary has arrived in Sydney, and it’s one you won’t want to miss. Hidden beneath the bustling streets of Circular Quay, Bar Besuto is the latest creation from Chef Joel Best, offering the city’s largest collection of Japanese whiskies in an intimate, moody setting.
Located next door to its acclaimed sister restaurant, Besuto Omakase, this underground retreat transports guests straight to Japan. Boasting over 150 Japanese whiskies, including rare and limited editions handpicked by Best during his travels through Japan’s top distilleries. “There is a whisky for everyone’s flavour palette here,” Best said.
Aesthetic Meets Atmosphere
Descending the dimly lit staircase, guests are transported in an atmosphere where rich wooden accents, exposed brick walls, and the warm glow of amber-hued whisky bottles create an inviting and intimate escape. There’s even a coveted hidden nook—a favourite among regulars.
Designed by Tom Mark Henry Studio, Bar Besuto draws inspiration from Japanese Noh theatre, using masterful lighting techniques to set a cosy yet sophisticated tone.
The Whisky Experience
The best seat in the house? Right at the high-top bar, where guests get a front-row experience to a full-service whisky education. Bar Besuto offers expertly curated whisky tasting flights, including selections from the Chichibu Distillery—a small but highly sought-after Japanese distillery, and legendary names like Yamazaki and Hakushu.
For those with a taste for the ultra-premium, Bar Besuto proudly holds a bottle of Hakushu 25, a rare 25-year-old whisky valued between $15,000 and $25,000.
Beyond whisky, the bar also serves Japanese beers, sake, and handcrafted whisky cocktails. Signature house-made sodas elevate the whisky highball menu, offering six highballs, all available in mocktail versions. Standouts include, Botanical Seltzer Highball (Roku gin, shiso, yuzu), Mixed Citrus Highball (Haku vodka, blood orange, mandarin, yuzu), Classic Whisky Highball (Suntory Toki whisky, soda, lemon).
Bartender and cocktail designer Brandon Sabile has further infused the menu with Japanese flavours, crafting drinks like Amongst the Evergreen, featuring black sesame-infused Roku Gin, Yuzushu, and matcha foam to top it all off.
“I approach cocktail creation the same way I cook—by considering texture, flavour, and taste,” said Sabile.
Decadent Bites to Complement Every Sip
To accompany the extensive whisky selection, Bar Besuto offers a menu of “one-bite Japanese snacks”, meticulously crafted to enhance the drinking experience. Drawing inspiration from the omakase concept next door, where guests leave their dining experience in the chef’s hands—the bar features options like the mystery bento box, prawn katsu sandwich, and top-tier caviar and whisky pairings.
At Bar Besuto, every visit is unique. The selection rotates based on seasonal availability and newly sourced whiskies, ensuring there’s always something fresh to discover without the long-haul flight.
(Image Credits: DG Media, Tom Mark Henry & Yusuke Obe)