OB真人视讯

Bar Besuto is a shrine to top-shelf Japanese whisky—and an extension of the experience of one of Sydney's best omakase, Besuto.

In a sleek industrial-style basement down a laneway in the new Sydney Place precinct, owner and keen collector Joel Best has essentially opened the doors to his coveted whisky collection. 

Sample a few single malt sips from the award-winning Yamazaki distillery in one of Bar Besuto's special whisky flights, while venue manager Jake Errey schools you on everything from Mizunara oak casks to whether or not to water down your nip.

If you're not here to mess around, Best has ultra-rare bottles from the likes of Chichibu Distillery and excellent tales to tell on how he managed to acquire them.

To eat, the snack menu is akin to what you'd find at Besuto proper: the "steak frites" is a delightful square of miso potato topped with wagyu and caviar.

And while Bar Besuto is strictly not a cocktail bar, Errey has created a neat list of cocktails to suit the mood. There's a vodka martini with yuzu, a Boulevardier (like a Negroni, but softer) with Suntory Old, and a Suntory Toki highball. 

Image credit: Jude Cohen

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