The Bellwood, located in Tokyo’s Shibuya district, is a renowned bar blending traditional Japanese culture with modern mixology. Inspired by Taisho-era kissaten (coffee houses), it was founded by celebrated bartender Atsushi Suzuki, who draws from his international experience in New York and Shanghai. Within the bar lies Bell Sushi, an exclusive four-seat omakase sushi counter led by Chef Ayaka Terai, a pioneer in a traditionally male-dominated industry.
Yesterday’s meal at Bell Sushi was excellent. Chef Terai’s sushi is truly original, expertly crafted, and very tasty. Her innovative approach fuses Japanese and global flavors, creating unique nigiri topped with ingredients like coffee beans, tahini, and jalapeños. These flavors, inspired by her travels, are thoughtfully matched with Japanese fish with astonishing success. While it may not be the most traditional Edomae sushi experience, and some purists might critique her playful use of unusual ingredients, Chef Terai preserves the essence of a high-quality sushi meal while adding a sense of fun and creativity.
The omakase experience includes 12 pieces of nigiri paired with three signature cocktails, carefully crafted to complement each course. This innovative fusion, paired with The Bellwood’s blend of historical ambiance and modern sophistication, positions it as a standout in Tokyo’s vibrant culinary scene.
