For years, Japanese whisky has been a collector’s favorite. About a decade ago, bottles became more expensive and scarce as distilleries were forced to grapple with the category’s sudden rise in popularity, and as demand outpaced supply they started removing age statements from labels and raising prices. That meant that even core expressions like Yamazaki 12 became difficult to find, and very pricey when you did happen to spot a bottle on a liquor store or back bar shelf. That situation has changed for the most part—there are more bottles available from both old and new distilleries, prices have come down a bit, and age statement expressions are returning to the portfolios of companies like Nikka.

There has also been a rise in bars specializing in Japanese whisky over the past five or six years, where you can find collections ranging from familiar names from companies like Suntory to lesser known brands and distilleries like Kanosuke. New York City is home to many of these, so we’ve compiled a list of some of the best bars and restaurants in the Big Apple where you should drink Japanese whisky. This is part of an ongoing series we will run focusing on whiskey bars in different cities and countries that are worth checking out (read our Los Angeles guide here).

Bar Yoshoku

This bar inside the Waldorf Astoria on the Upper East Side of Manhattan might be tiny, but it’s a genuine Japanese whisky haven. Located on the side of the lobby adjacent to an excellent restaurant, this 10-seat lounge and bar focuses exclusively on bottles from the House of Suntory. That means you’ll find classic age statement expressions from Yamazaki, Hakushu, and Hibiki, along with some super rare expressions like Yamazaki "Sherry Cask" 2009 1st Edition and a large format 1970s bottling of Suntory Old and Rare Whisky which is suspended in a swinging holder. “We were looking for a selection of whiskies with a wide range of flavor profiles, including some very exclusive bottles that can not be found elsewhere,” said GM Sukey Lau. “We wanted to ensure quality, authenticity, and a unique taste experience.” Don’t forget to try the cocktails, which range from a riff on an Old Fashioned to a sakura-flavored highball.

Teruko

This Japanese restaurant in the basement of the Chelsea Hotel is also a whisky bar that has one of the best collections in the city, featuring more than 400 bottles ranging from well-known classics to one-offs that you have likely never seen before. That is thanks to the knowledge and determination of Brian Evans, director of bars for Sunday Hospitality Group. “One of our greater focal points (and biggest successes) has been introducing whisky-curious guests to the newer frontier of Japanese whisky through the lens of craft distilleries like Chichibu, Kanosuke, Nagahama, and Saburomaru,” he said.

Evans points to some stand-out expressions that you will find at Teruko, which he calls “deathbed drams.” These include older names like Yoichi 20 Year Single Malt from 1988 and the super rare Karuizawa 1995 Single Red Wine Cask #5006 (“tastes like Nebbiolo wine on steroids”). But he also sings the praises of newer bottles: Kanosuke’s 5 Year Single Cask #21494 (“finished over two years in an ex-Cognac barrel and attacks with bold notes of apricot and chamomile”), and Chichibu’s 2025 U.S. Edition Single Malt, a vatting of ex-bourbon, imperial stout, and IPA cask-aged single malts (“proves just how electrifying the intersection between Japanese whisky and beer truly can be without being heavy-handed”).

Bar Moga

If you’re in Greenwich Village and you're in the mood for some Japanese whisky, cocktails, and bites, check out Bar Moga on the corner of Houston and Sullivan. The description is “1920s Japanese cocktail bar,” but there’s a whole lot more than that going on. The whisky list is deep, with excellent selections from Suntory (Yamazaki 18 Year Mizunara 100 Year Anniversary), Nikka (Yoichi Aromatic Yeast), Mars (Komagatake “Lucky Cat”), and Chichibu (Ichiro’s Single Cask #708) represented. There are also a few lesser known bottles on the back bar, like Takamine’s 8 Koji Whisky and a trio of Hinomaru bottles to explore. 

"Every bottle has earned its place because it tells a story, represents a tradition, or solves a creative problem behind the bar," said chef and partner Shintaro Eleazar Tozzo. “Some of my favorites aren't necessarily the rarest or most expensive… The bottles I'm most proud of are the ones that spark conversation." The food is also on point—the omu rice is an eggy work of art, a perfectly runny omelet served over rice—and the cocktails are excellent. Bar Moga happens to make one of the best highballs in the city, using the perfect ratio of whisky to soda to ice, and stirred for exactly the right amount of time (sometimes it's even made with Hakushu 12). 

Bar Chimera

This bar is part of Gracious Hospitality Group, which also includes the excellent Korean steakhouse Cote. There are three distinct sections inside Bar Chimera—wine, martinis, and whiskey. And what a whiskey bar this is, with a wall of treasure bottles that extends all the way up to the ceiling. Amongst these, you’ll find a wide range of Japanese whiskies, which according to director of bars Sondre T. Kasin is focused on highlighting small batch expressions alongside classics and legendary producers.

“We have worked to find bottlings and expressions that not everyone has that are fun, exciting, and tell the story of Japanese whisky and its focus on craftsmanship, without just showcasing the usual suspects,” he said. That includes expressions like Suntory Portopia 81, which was released to celebrate the Portopia 81 Kobe Port Island world fair in Kobe. Karuizawa “Snow Scenes” 35 Year is a bottle from this ghost distillery that was produced in 1981 with just 208 bottles released. And Akkeshi “Taisetsu” (The Great Snow Fall) is one that Kasin thinks deserves more attention. “My personal favorite is the Taisetsu,” he said, “which represents the great snowfall, and is slightly smoky and aged in mizunara, ex-bourbon, ex-sherry, and ex-red wine. Perfect for a winter day.” 

Nakaji

Nakaji opened in 2020, and has proven itself to be a superb sushi destination in the city. It’s very small, with just 10 seats available to customers, but the Edomae-style omakase menu there is one of the best in the city (and very expensive at $365 per person). It’s located in a small alleyway in Chinatown, and across from the restaurant you’ll find Bar Nakaji, which has thoughtfully created cocktails and a superb selection of Japanese whiskies, which are available at both the counter and the bar. This is an impressive list that focuses on the big names like Suntory, Nikka, Chichibu, and Mars. It includes pretty much every expression you can think of on the back bar, from well-known age statement classics to limited-edition one-offs, along with a few rare ghost distillery bottles from Karuizawa.