Hiroyasu Kayama approaches bartending with the instincts of an apothecary, farmer and craftsman. Herbs, roots, spices and botanicals are ground, infused and extracted directly behind the bar, often using ingredients Kayama grows himself. With no conventional dependence on recipes or spectacle, Benfiddich offers one of Tokyo's most personal expressions of bartending: tactile, instinctive and deeply connected to flavour.