Tokyo Food Page
Hazelburn/
Shinjuku Kabukicho:
Bar
₯5285-1470
€Data
With its brick
walls, purple bar-
stools and homey
Scottish table-
cloths, Hazelburn
has a relaxed atmos-
phere that even
first-time visitors
will find inviting.
It feels almost like
walking into a base-
ment bar in a small
European hotel, and
it's a world away
from the noise and
grit of Kabukicho
just outside.

Hazelburn bills
itself as a Scottish
pub and restaurant,
but you'll also find
English draft ales
and pub foods in
addition to Scottish
delicacies and pre-
mium Scottish malt
whiskies. A good
place to begin is
with a pint of Pedi-
gree, an English ale
served here on tap.
Aged in wood casks
in the traditional
manner, it's light
but rich in flavor,
perfect for an ape-
ritif. The famous
Scottish dish of
haggis is recom-
mended as a starter.
Although it has a
less-than-genteel
reputation in its
homeland, Hazel-
burn's version -
made with sauteed
minced lamb, oatmeal
and various spices -
seems almost dainty.
Adding a few drops
of whisky helps
enhance the flavor.

Fish and chips may
be stereotypical pub
fare, but it's worth
ordering here. The
fish here is halibut
- an unusual choice
- and it's juicy
with a texture like
well-prepared chick-
en. We prefer it
with generous
amounts of Heinz
malt vinegar, which
you can add to your
taste. Another rec-
ommendation is the
shepherd's pie (now
famous here in Japan
thanks to the Harry
Potter movies),
which goes surpris-
ingly well with
Japanese Worcester-
shire sauce. There's
also a nice Scottish
kedgeree, an Indian-
style spicy fried-
rice dish.

After dinner, it's
time for some fine
Scotch whisky. On
our most recent
visit we tried the
"Hazelburn" (Y1500/
glass), after which
the bar is named.
Probably only a few
bars in Tokyo offer
this whisky. Unlike
other brands, it is
brewed without using
peat and it's dis-
tilled three times,
which makes the
whisky milder, with
a flavor like fine
brandy.

First, try drinking
a little bit
straight. Next, try
it with a few drops
of water in it. The
taste almost feels
like dipping into a
sea of whisky. Add-
ing just a little
bit more water can
change the taste to
a surprising degree.
Now, there's a plea-
surable feeling
almost like floating
and swimming in an
even bigger ocean of
whisky.

Although lately
whisky has been
overshadowed in
Japan by the popu-
larity of wine and
shochu, it deserves
to be explored seri-
ously. Even if
you're a whisky
novice, the very
professional and
knowledgeable staff
at Hazelburn can
help you with recom-
mendations. The
price of all draft
beers is Y1000/pint
(Y600/half pint).
Food ranges from
Y500 to Y1500 per
dish, and various
fine whiskies are
priced at Y1000 to
Y4000 per glass
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Shinjuku-ku, Kabu-
kicho 1-6-6, Hashi-
moto Bldg B1F. [from
Shinjuku station
walk to Yasukuni-
dori and turn right
(west), then turn
left at Sakura
street; look for a
sign saying "Scot-
tish pub" on your
right]
 Open 6pm-3am (5am
Fri, Sat) daily.
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