HISTORY
Once A Confectionary Shop
The current location was once the Ginza branch (opened in September 1963) as “Kokaji Cake Shop”, which had its main branch in Kanda.
The photo shows the shop as it was when opend. It was a coffee shop offering cakes and coffee, which were still rare, and a bar on the second floor. Riding the wave of rapid economic growth, at one time there were seven stores in Tokyo.
In the early years of the bubble economy in the Heisei era, the building was closed due to aging. Plans were launched to rebuild and construct a new building, The name of the bar was changed to “Little Smith”, which is the English translation of “Kokaji”, retaining the original name.
The photo shows the shop as it was when opend. It was a coffee shop offering cakes and coffee, which were still rare, and a bar on the second floor. Riding the wave of rapid economic growth, at one time there were seven stores in Tokyo.
In the early years of the bubble economy in the Heisei era, the building was closed due to aging. Plans were launched to rebuild and construct a new building, The name of the bar was changed to “Little Smith”, which is the English translation of “Kokaji”, retaining the original name.
Construction of the current building was completed in January 1993.
In preparation for the opening on November 15th of the same year, first-rate craftsman from various fields gathered, and their passion and commitment were incorporated throughout the bar. We would like to introduce you to the makers of these products and the people who are and will be responsible for the future.
Space Designer
The interior design, described as “cave-like” and “otherworldly”, was created by the late Takahiko Yanagisawa, who also designed the Yurakucho Marion and Tokyo Opera city.
Before his death, he spoke of it as “my smallest work”.
The bold curves of the building and the 4-mater-high ceilings create a sense of openness despite its underground location, and the symmetrical arrangement around the back bar creates a pleasant harmony. The space has a timeless and universal appeal.
Before his death, he spoke of it as “my smallest work”.
The bold curves of the building and the 4-mater-high ceilings create a sense of openness despite its underground location, and the symmetrical arrangement around the back bar creates a pleasant harmony. The space has a timeless and universal appeal.
Furniture Designer
The seating, while made of wood, is soft and comfortable, and was designer by the late George Nakashima, one of the most famous American furniture designer of 20th century. Sakura Seisakusho, a company that carries on this philosophy and technology, has created a 20-meter-long horseshoe-shaped counter made of solid wood.
The design and handwork, which leaves knots and cracks in the wood and brings the original appearance of the tree to life,envelops you in warmth and relaxation.
The design and handwork, which leaves knots and cracks in the wood and brings the original appearance of the tree to life,envelops you in warmth and relaxation.
Bar Concept Developer
Takao Mori
Warm consomme soup served at the time of your visit. This hospitality, which allows guests to take a break and protect their stomachs, was invented by Takao Mori, one of Japan’s leading bartenders. We were commissioned to produce the bar based on our practical knowledge, and developed the basic concept of the bar, from serving and serving customers to the layout the equipment.
Many of them still live on as trangible and intrangible assets.
Many of them still live on as trangible and intrangible assets.
First Manager
Yuichi Hoshi
The first manager was Yuichi Hoshi, who has won many domestic and international cocktail competitions. he established a style of hospitality by creating unique cocktail recipes with a twist, including a martini made with two types of gin. During his tenure there, he devoted himself to teaching bartenders how to behave and think as bartenders.
This was the starting point for many talented people to emarge from Little Smith.
This was the starting point for many talented people to emarge from Little Smith.
Owner & Batender
Noriyuki Satoh
I joined Little Smith in 2001 and became the owner in 2018.
I myself was fascinated by this space and was trained by the senior staff.
We will pass on the baton of history that has been built up over the years, and those of us in charge of the present will continue to refine it and build on newtraditions. We are deeply grateful for your patronage over the years, and we will continue our efforts to create a bar that will be loved beyond time.
I myself was fascinated by this space and was trained by the senior staff.
We will pass on the baton of history that has been built up over the years, and those of us in charge of the present will continue to refine it and build on newtraditions. We are deeply grateful for your patronage over the years, and we will continue our efforts to create a bar that will be loved beyond time.
Independent Bartenders
Many of our associates who have studied at Little Smith have gone on to establish their own bars and have creatived their own signature cocktails.
Discovering the differences and similarities between them is one of the ways to enjoy a bar.
Please visit them when you are in the neighborhood.
Discovering the differences and similarities between them is one of the ways to enjoy a bar.
Please visit them when you are in the neighborhood.
Yuichi Hoshi
BAR HOSHI Ginza, Tokyo
Kana Yanakura
Scotch Club ICHIYO Shinbashi, Tokyo
Tomoyuki Kitazoe
BAR RAGE Aoyama, Tokyo
Fumiyasu Mimitsuka
Bar Mimitsuka Ginza, Tokyo
Hirokazu Yamaki
BAR TOKYO Ginza, Tokyo
Michitaka Tabata
BAR AGROS Ginza, Tokyo
Yoshimasa Horikawa
BAR HORIKAWA Ginza, Tokyo
Toru Inohana
BAR INOHANA Urayasu, Chiba
Toshiatsu Kanai
BAR GRAVEL Yoyogi, Tokyo
Hisashi Yoshida
Bar Kasuga Niigata, Niigata
Ayako Miyake
BAR Buonasera Hong Kong
Masayuki Uchida
BAR BUTLER Hong Kong
Kazuma Matsuo
Bar Landscape. Ginza, Tokyo
Daiji Uehashi
BAR Ambitious Yotsuya, Tokyo
Daisuke Okazaki
BAR VICTOR’S Ningyocho, Tokyo