Whisky aficionados need to know about Bar Besuto, a Tokyo-inspired underground Japanese whisky den offering a rare collection of more than 150 Japanese whiskies –  currently Sydney’s largest bar selection.

Located in Quay Quarter, within Circular Quay, this intimate 30-seater basement bar is a short walk from sister restaurant, the 14-seater omakase Besuto. Chef and restaurateur Joel Best opened this whisky haven as he felt his whiskies were being wasted at the omakase, just sitting on the shelf.

Bar Besuto now houses the whisky connoisseur’s private collection, which includes several limited-edition whiskies he collected on his many travels to Japanese whisky distilleries. Tasting flights include renowned ranges such as Yamazaki, Hakushu and more. Visitors can even try a flight from Chichibu Distillery, home of Japan’s most coveted whiskies. Chichibu is a tiny distillery in Japan that produces whisky in small quantities – only 500 bottles each year.  

If you don’t know anything about whisky, no problem; the team at Bar Besuto want to educate you.

Whisky is Japan’s number one export, and the price of Japanese whisky increases by about 20% each year, which can exclude a lot of people from trying some of the pricier options. Fortunately, nips here range from $7 to $800 each. The standard pour is 30ml however they also offer a 15ml pour. Best would rather people taste a variety of whiskies.

Whether you like your whisky neat or on the rocks, peaty or single malt, you’re sure to find something to suit your palate. They also offer a selection of cocktails and mocktails. For non-whisky drinkers, there is a range of Japanese beers and sake.

For those wishing to indulge, there’s a bottle of Hakushu 25, a 25-year-old blended whisky that sells for $15,000 to $25,000 a bottle.

If you’re looking for dinner, you might prefer to book Besuto. However this spot offers one-bite Japanese snacks designed to complement the whiskies. Highly recommended are the miniature version of ‘steak frites’ – steak tartare atop caviar and thinly layered miso potato, as well as Glacier 51 Toothfish with pickled vegetables, panko olives and nori-salted fries.

With attentive service and an incredible whisky collection, this dimly-lit, moody bar is the perfect spot for a pre-dinner drink, a nightcap, or a guided whisky experience.

Just a 15 minute walk from Sydney Opera House.

Bar Besuto is open Tuesday-Saturday 5pm-late |

3 Underwood Street, Circular Quay, Sydney |

https://besutosydney.com.au/japanese-whisky-bar-sydney-cbd