Join us for a one-night-only guest shift with Hiroyasu Kayama from Bar BenFiddich, Tokyo, Japan.

(#37 at The World’s 50 Best Bars and #4 Asia’s 50 Best Bars)

15th February, 2024
Ambar Ubud Bar
6 PM – 10 PM

Hiroyasu Kayama embarked on his journey in the hospitality industry as a hotel bartender at the age of 20. Through stints at various bars, he honed his bartending skills and further refined his craft by competing in cocktail competitions. In 2013, he realized his dream by launching Bar Benfiddich.

His distinct approach to mixology revolves around utilizing a diverse array of herbs and botanicals, earning him acclaim for his "Farm to Glass" concept. With his farm supplying ingredients for his concoctions, Kayama ensures a level of freshness and exclusivity not found in conventional bars. His commitment extends to harvesting these ingredients at optimal times, encompassing everything from blossoms to buds and leaves.

Absinthe holds a special place in Kayama's heart, prompting him to craft his homemade version using ingredients cultivated on his farm. Armed with a 20-liter distiller, he meticulously distills the likes of wormwood, anise, fennel, lemon balm, hyssop, and mint to create a bespoke absinthe.

Bar Benfiddich boasts an impressive collection of vintage bottles, including 19th-century absinthe and 1930s Chartreuse, adding to the establishment's allure and Kayama's dedication to preserving the heritage of spirits.

Ambar Ubud Bar
Jl. Raya Kedewatan, Ubud, Bali
Phone: 0361 4792777
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