The owner of Bar BenFiddich is Hiroyasu Kayama, a man who is not only passionate about his craft but also deeply connected to his family’s history and the land they have cultivated for generations. Kayama opened the bar in 2013, choosing to locate it in an apartment in Nishi-Shinjuku, a bustling district in Tokyo.
What sets Bar BenFiddich apart from other bars is Kayama’s unique approach to sourcing ingredients for his drinks. He personally harvests plants and herbs from his family’s farm, which has been in their possession for an impressive 150 years. This connection to the land and the history it holds adds a special touch to the drinks served at the bar.
Kayama’s dedication to using ingredients from his family’s farm is not only about preserving tradition but also about ensuring the quality and freshness of the ingredients. By growing his own plants and herbs, he has complete control over their cultivation, ensuring that only the best ingredients make it into the drinks he serves.
The decision to source ingredients from his family’s farm is also a testament to Kayama’s commitment to sustainability and supporting local producers. By utilizing what his family’s land has to offer, he reduces the need for external suppliers and supports the local economy.
It is worth noting that Kayama’s expertise extends beyond just sourcing ingredients. He is also a skilled sommelier and brewer, adding another layer of expertise to the bar. This knowledge allows him to create unique and innovative drinks that showcase the flavors and aromas of the carefully selected ingredients.
Hiroyasu Kayama, the owner of Bar BenFiddich, is a passionate and dedicated individual who not only runs a successful bar but also honors his family’s history and the land they have cultivated for generations. His commitment to using ingredients from his family’s farm sets Bar BenFiddich apart and adds a special touch to the drinks served at the bar.