Bringing exquisite Japanese craftsmanship to Hanoi bars.

Hiroyasu Kayama, owner of the award-winning Benfiddich bar, which ranked 5th among Asia's 50 best bars in 2022, brought his passion and extensive knowledge of cocktails to Akio Lounge at Capella Hanoi Hotel during his recent trip to Vietnam.

This cocktail comes from the farm.

Hiroyasu Kayama, also known as Kayama-san, comes from a farming family in Chichibu, a two-hour drive from Tokyo. He grew up with a love of nature, living amidst rolling mountains and tending livestock on his family farm.

Hiroyasu Kayama's deep connection with the land and farming led him to creative horizons. The scent of wood and earth is a cherished memory from his early life. After graduating from high school, Hiroyasu left the countryside for Tokyo, where he worked as a hotel employee before becoming a bartender. During his time there, he even consulted old European documents to find recipes for his own unique style of beverages.

In 2013, Hiroyasu opened a 14-seat bar called BenFiddich. Using herbs, plants, and fruits he personally cultivated on his family farm, he created cocktails unlike any other. BenFiddich is where he creates his own cocktail "masterpieces" and introduces Japanese cocktail culture to the world.

By sourcing his own ingredients, Hiroyasu is able to use them in a unique way. He personally selects the freshest ingredients each month to create a cocktail menu that truly changes seasonally. This also allows him to find rare herbs and hybrid varieties, resulting in drinks with unique and inimitable flavors.

Hiroyasu Kayama's BenFiddich bar creates cocktails using four base ingredients: gin, absinthe, whiskey, and amaro. He has a particular passion for absinthe. In his small, dimly lit bar with only 14 seats, the bartender displays a variety of herbs and homemade spirits, most notably a bottle of absinthe, distilled from wormwood grown in his garden.

Hiroyasu Kayama and his bar, BenFiddich, have received numerous individual and collective awards over the past decade. For many years, BenFiddich has consistently ranked 32nd among the 50 best bars in the world in 2021 and 5th among the 50 best bars in Asia in 2022.

Unsurprisingly, international media outlets have begun referring to Hiroyasu Kayama as "Japan's greatest bartender." This praise comes from the general public, cocktail enthusiasts, and the mixologist's social media fans.

His tutorial videos on YouTube regularly attract millions of viewers because of their helpful content, beautiful visuals, and captivating style.

Bringing passion and uniqueness to the perfect stage.

When Hiroyasu Kayama came to Vietnam, he brought many kinds of plants harvested from his farm on the outskirts of Tokyo to surprise Vietnamese customers. This is also what has built Hiroyasu's brand.

The most elaborate of these is undoubtedly the round ice balls wrapped in chrysanthemums, the key ingredient in the sweet and rich Kinobi Botanical Martini, with its rustic flavor. When dropped into the cocktail glass, the delicate chrysanthemum aroma lingers, stimulating the diner's sense of smell. According to Hiroyasu, a good cocktail must have a perfect balance of aroma, color, and taste.

It's safe to say that Akio Lounge is the perfect stage for Hiroyasu Kayama's return to Vietnam. Located inside the Capella Hanoi Hotel – a unique 5-star boutique hotel – Akio Lounge boasts a vast collection of sake, highlighted by the signature Izumi by Koki sake.

When talking about Vietnamese cocktails, Hiroyasu Kayama said that the ingredients in Vietnam are delicious and share many similarities with those in Japan. He hopes that in the future there will be collaboration between the two cocktail cultures to create special and unique drinks.

"Many people have asked me about the secret to balancing art and business, and I believe it all boils down to two words: 'passion.' With passion, you can achieve anything," Hiroyasu Kayama shared.

Additional information

Nestled in Hanoi's French-influenced Old Quarter, Capella Hanoi is a masterpiece of Art Nouveau architecture that celebrates the splendor of the vibrant 1920s Opera House. Crafted by renowned architect Bill Bensley, the hotel boasts a collection of 47 individually designed rooms and suites. Capella offers authentic experiences while honoring local art, craftsmanship, and cuisine. Hudson Rooms and Koki are the hotel's upscale restaurants and are Hanoi's premier dining destinations for discerning diners seeking sophisticated and intimate gatherings.

Akio, located on the first floor of Koki, is a haven for cocktail artistry and rice-based distilled spirits—an ingredient both sacred and familiar, symbolizing East Asian culture. It boasts a rich collection of sake, carefully selected from various renowned regions. Each type possesses its own unique flavor and color, but all share the common trait of exquisite quality. Furthermore, to ensure a perfect dining experience, Akio offers a special sake menu, alongside a selection of Burgundy wines. Akio also features a wide selection of teas, meticulously chosen for their finest, most refined, and rich flavors, imported directly from artisan brands such as Maiko and Ippodo.

Capella Hanoi Website: https://www.capellahotels.com/hanoi

Tel: 024 3987 8888

Phuong Thao is an editor at Travellive magazine. She is passionate about traveling and enjoys capturing moments with her camera in every place she visits. Travel, art, and lifestyle are Phuong Thao's favorite writing topics.

Phuong Thao