Shingo Gokan, the Japanese bartender who conquered New York and Shanghai before returning to Tokyo, built SG Club as a vertical cocktail concept: Sip upstairs, where the cocktails are lighter and the mood is casual, and Guzzle in the basement, where the drinks are spirit-forward and the atmosphere drops into speakeasy darkness. The design is meticulous — Art Deco references upstairs, industrial warmth below — and the bartending team executes Gokan's recipes with the precision of a kitchen brigade. The two floors are connected by a staircase and a philosophy: that the same bar can serve a pre-dinner spritz and a midnight Manhattan with equal authority.
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Insider Intel
At Sip (upstairs), the highball variations and the lighter, citrus-driven cocktails set the tone — the yuzu highball is a Tokyo essential. At Guzzle (basement), shift to the stirred drinks: the Old Fashioned, the Negroni, and the house Manhattan built on Japanese whisky. The bottled cocktails are consistently excellent and represent Gokan's precision in portable form. The menu changes seasonally but the quality line never moves.
Sip opens earlier (around 2pm on weekends) and suits afternoon drinking. Guzzle opens in the evening and peaks between 9pm and midnight. Weekday evenings for Guzzle without waiting. Weekend afternoons for Sip when the Shibuya energy outside contrasts pleasantly with the calm inside.
Two distinct bars in one building on a Shibuya side street near Jinnan. Sip (upstairs) is walk-in only and casual. Guzzle (basement) takes reservations and is more formal. Cocktails 1,500-2,500 yen. Table charge at Guzzle. Cards accepted. The design of both floors is worth studying — Gokan invested in the rooms as much as the recipes. English spoken. The building is near Craftheads, making a Shibuya cocktail crawl highly efficient.