Between the Bottles: A Conversation with David Tsujimoto of Tokyo's Aloha Whisky.

In a city where whisky bars can feel like shrines and bottle lists read like private archives, Aloha Whisky occupies a rarer position. It is serious without being severe, knowledgeable without performance, and quietly confident in a way that resists Tokyo’s more theatrical expressions of expertise.

Opened in Tokyo and now regarded by those who know as a destination rather than a discovery, Aloha Whisky sits somewhere between Japanese precision and Pacific ease. The name is not decorative. It signals an attitude: hospitality as posture, generosity as structure, and the belief that great whisky reveals itself best when no one is rushing to explain it.

Where the whisky’s serious, but the vibe isn’t trying so hard.

This is a bar shaped less by trends than by repetition - by returning guests, familiar stools, and conversations that pick up where they last paused. Rare bottles matter here, but not as trophies. They function more like punctuation, marking moments rather than dominating them. In a culture often defined by hierarchy and reverence, Aloha Whisky quietly flattens the room.

At the centre is David Tsujimoto, whose presence feels closer to a host than a curator. His approach reflects a broader shift in contemporary whisky culture, away from maximalist collecting and toward experience, context, and human connection. Think less auction catalogue, more long-form listening. Less museum, more living room with excellent taste.

What follows is a conversation that mirrors the bar itself: unforced, observant, and grounded in lived experience rather than mythology. It touches on whisky, inevitably, but also on rhythm, restraint, and what happens when a place is allowed to become itself over time.

Pull up a chair. The good part isn’t announced.

What inspired you to open Aloha Whisky - especially in Tokyo - and how did the idea come about in the first place?

David Tsujimoto:In 2017, a friend from Hawaii asked me to buy him a bottle of Hakushu 12. I went on a huge hunt, finally found one, and was ecstatic. I told him I couldn’t get it and cracked it open myself to see what the hype was about. It was delicious. I fell in love with both the chase and the taste. Before I knew it, I had amassed over 600 bottles. I wanted to taste them all, but I couldn’t justify opening everything just for myself. The solution was simple: open a bar.

How do you choose which whiskies to feature? What qualities do you look for when selecting bottles for your bar?

David Tsujimoto:After I found that first bottle, I was off to the races. During my work as an English-as-a-second-language teacher, I would research special bottles. On my days off, I’d hunt them down, and at night I went to bars to taste. I still do the same thing today, except now my work is bartending and my research is observing what makes customers happy.

The vibe at Aloha Whisky feels unique - warm, intimate, unpretentious. How did you shape that atmosphere and why is it important to you?

David Tsujimoto:I modelled the vibe on the Aloha Spirit and on what I appreciated most while visiting other bars throughout Japan. When it came down to it, I realised I felt most comfortable in places where the staff were comfortable. That became the foundation.

Many whiskies carry stories - of distilleries, of people, of eras. How important are those stories for you, and how do you convey them to your guests?

David Tsujimoto:I believe the stories are important, but I don’t tell them all the time. I spend most of my time listening to customers. They usually reveal what kind of information matters most to them.

Tokyo is a cosmopolitan city with a wide spectrum of whisky drinkers. How do you draw from both Japanese whisky traditions and global whisky culture to shape Aloha Whisky’s identity?

David Tsujimoto:I had a clear vision when we first opened, but I learned early on that Aloha Whisky pretty much forms and shapes itself. At the beginning, our customers were about 90% global whisky lovers and expats, and 10% native Japanese. During the pandemic it shifted to around 50/50, and now it’s back to roughly 90/10. I’ve decided to support whatever direction Aloha chooses.

Has Aloha Whisky developed a core community of regulars? If so, what role does community play in the life of the bar?

David Tsujimoto:We have different types of regulars - weekly visitors, monthly visitors, and those who come specifically for the Aloha Whisky Rising tasting series. I’m not entirely sure how to define community, but I’m happy that most of our customers either are, or become, returning customers.

Running a whisky bar comes with its own set of challenges. What have been the biggest challenges and the most rewarding moments so far?

David Tsujimoto:Finding a good location was quite difficult, as landlords are often reluctant to rent to foreigners opening a bar. Beyond that, I’ve been fortunate to have amazing people around me who make mountains look like molehills. One of the most rewarding moments was winning both Whisky Bar of the Year and Whisky Bar Manager of the Year at the 2020 Icons of Whisky awards by Whisky Magazine.

Are there any particularly memorable nights or conversations at Aloha Whisky that capture the spirit of what you’re trying to build?

David Tsujimoto:My memory isn’t what it used to be, so all I can really say is that every night people from all over the world meet and talk over whisky. They laugh, share stories, and leave with a smile. You mentioned community earlier, and I think that’s exactly what it is - a place where different people connect over a shared interest and leave knowing they’re part of something special.

Looking ahead - five or ten years from now - what do you hope Aloha Whisky becomes? What legacy would you like to build?

David Tsujimoto:I’d love to open more Aloha Whisky bars around Japan. And who knows, maybe even one in Hawaii. How original, right?

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Words and questions by AW.

Answers courtesy of David Tsujimoto.