Inside SGAI, SG Club’s new exclusive Tokyo bar

On August 6, 2025, SG Group announced its latest creation: Sangai, a bar concept that is different from the acclaimed hotel brand launch. Located on the third floor of SG Club, Shibuya Jinnan community, Sangai has a unique professionalism: the ever-growing Omakase cocktail party. The bar has only eight guests at a time, and each visit is a rare and immersive experience.

SG Club: Landmark of Tokyo Cocktail Scene

Founded by award-winning bartenders Shingo GokanSG Group operates highly appreciated bars both in Japan and abroad. Opened in Tokyo in 2019, SG Club quickly became a staple in the city’s cocktail culture thanks to its multi-layer concept. Each floor of the building offers a unique method of drinking: the SIP located in the basement focuses on sophisticated classics; the first floor dog is a more casual social space. Tasting on the second floor is the Member Cigar and Cocktail Lounge.

Now, with Sangai opening up, the journey continues to rise literally and creatively.

Sangai: Terroir× Terroir

The concept of Sangai is built around the theme of “Terroy x Troyle”. Repeat the repetition of “terroir”, a French term that refers to the natural environment of wine – refers to the marriage of two places, one in Japan and one abroad. Sangai specializes in cocktail courses, which blends Japanese seasonal ingredients with elements from around the world. Shikoku’s image Yuzu pairs with the Mediterranean botany, or fresh figs with Fukuoka and Caribbean spices.

At the heart of Sangai is an attempt to return to the roots of cocktail creativity, which has no inhibition of the limitations of efficiency or convention. Each course is handcrafted from carefully sourced ingredients, many of which were discovered by the Gokan and SG bartending team during visits on farms, markets and wineries in Japan. The menu is built primarily at its absolute peak, and each drink will be ground or fresh.

Based on intimacy and reservation

Sangai has only eight seats, designed to promote deep focus and quiet indulgence. Traditional cedar balls greet guests at the entrance (waiter), produced at Omiwa Shrine, Nara, Japan’s oldest shrine, which is dedicated to sake. The space itself is a mixture of Japanese cedar and oak that brings natural texture and warmth into the interior. Its atmosphere strikes a delicate balance between Japanese elegance and global eclecticism.

This environment is paired with an open rhythm of 90 minutes (two hours from September), inviting guests to slow down and fully interact with the experience, one at a time and a cocktail.

Operating entirely on reservations, Sangai offers a five-chain Omakase course with optional single-point additions and a selection of classic works. The menu is expected to evolve, changing with the seasons and new ingredients.

More information

To book a cocktail class in Sangai, click here.

Related Articles