In Japan, listening bars have become a distinct facet of late-night culture, with origins dating back to the 1950s. Decades later, they continue to thrive, offering a haven for audiophiles and discerning drinkers. In OFF THE RECORD, we explore establishments where music and atmosphere are central to the experience, and delve into the sounds, people, and stories behind them. In our first edition, we visit THE MUSIC BAR -Cave Shibuya-, a veteran musician’s basement refuge that endures with unmatched audio, warm hospitality, and sustainable offerings.
North of Shibuya station, a couple hundred meters from the briskness of Miyashita Park, you’ll find THE MUSIC BAR – Cave Shibuya-. Situated in a quiet unassuming block surrounded by office buildings, the entrance glows, illuminated by suspended light bulbs. As you descend the staircase, the warmth of vinyl records and the welcoming ambiance envelop you. Since opening its doors, THE MUSIC BAR’s Shibuya location has gained a strong reputation, often filled, even on weekdays, with a mix of new and returning visitors.
The welcoming glow of the entrance.
THE MUSIC BAR first opened in 2012 at the now-closed complex ‘Yoyogi Village.’ The commercial development was overseen by musician and record industry leader Takeshi Kobayashi, who has an extensive catalog, including albums produced for many of Japan’s leading artists. The eco-conscious development included several establishments, with THE MUSIC BAR being a local favorite for its tasteful music selection curated by Takeshi Kobayashi. After Yoyogi Village closed in December 2020, THE MUSIC BAR reopened in Shibuya, retaining elements of its past while naturally evolving.
The record collection and the impressive audio setup.
An Unparallelled Listening Experience
At THE MUSIC BAR, the exceptional music selection is a hallmark of any night. Visitors can expect a smooth mix of everything from indie rock and lo-fi pop to jazz, house, and soul, all handpicked by the selector for the evening. On the shelves are 3,500 to 4,000 records chosen by Takeshi Kobayashi, and with several selectors working different shifts, each night presents its own allure. The music is completely elevated by an impressive and rare sound system featuring McIntosh amplifiers, Linn record players, a Bozak mixer, and towering TANNOY Westminster Royal speakers—a dream setup for any audiophile. It’s the focal point of the experience; when records are played, the music is prominent without overwhelming conversation, filling the space with warmth and soul that’s simply pleasant to the ears. The clarity of the sound system also reveals the finer details of vocals and instruments for those who appreciate production, mixing, and mastering. The curated selections and emphasis on high-fidelity audio are indicative of Takeshi Kobayashi’s status as an acclaimed musician, and exemplify the essence of listening bars.
The interior exudes a nostalgic, rustic charm.
The Staff-Centric Approach to Hospitality
Beyond the music, some may turn their attention to the beverages, but it’s the hospitality that truly stands out and keeps visitors coming back. Along with the music and menu, one common thread in testimonials is the welcoming staff, who make a genuine effort to provide an exceptional experience. Attentive service and thoughtful touches, like remembering names and faces, have resonated with guests, leading to organic word-of-mouth both locally and internationally. To delve deeper into the warmth of the staff, we spoke with Takeshi Tetsui, the manager of THE MUSIC BAR, who assumed the role in mid-2023.
Takeshi detailed the efforts made to create a work environment where staff can nurture their talents, grow together, and genuinely enjoy their work. The current team of bartenders is a small group, all in their twenties, bringing fresh, vibrant energy that suits the Shibuya area. There is no head bartender, as Takeshi explains, “it doesn’t really fit where we’re at as a bar, right now” opting instead to build a collective synergy among equals. The team are actively encouraged to express their creativity and craft new cocktails, with the current menu reflecting their input. Empowering younger bartenders is a distinctive aspect of THE MUSIC BAR, not often seen in Japan’s traditional bar scene. He continues: “It’s kind of tough, but I want them to have fun. I mean, in Japan’s restaurant business, wages are low, there’s a lot of stress, it’s long hours, but I don’t want them to come here with that ‘I need to work’ mentality. I want them to enjoy it here.” Fostering a lively, enjoyable workplace has been a priority, as he reiterates, “if the staff isn’t having fun or if they’re not interested in something, that’s not going to translate to the customers.”
When asked about maintaining team synergy in an industry with frequent turnover, Takeshi responded, “I try to keep longevity for people, because I’ve seen a lot of bars where people just do a year or their apprenticeship and then go to other places,” he explains. Using an analogy, he elaborates: “When you think about hospitality, it’s like the four seasons in a year. The same applies to bars or restaurants—you need time to understand the whole process and the seasons of the bar…There’s a cycle to everything, and it’s the same for human beings. One year isn’t enough to understand that cycle.”
It’s a thoughtful insight reflecting the commitment to longevity, and nurturing talent.
Warming up the decks before the evening begins.
Having worked at various clubs and lounges in the past, when speaking on managing the bar: “it fits me, I’m not trying to go clubbing” he says with a laugh. One of Takeshi’s goals is to cater to a more mature crowd who appreciate a more refined, polished experience. He elaborates, “I definitely want people around my age to come. I have two kids, a family, and all that, so it’s kind of rare to actually go drinking at this age… but some of them do, and I want more of them to come here, chill with the atmosphere, the good drinks, and the good food.” It’s a curated experience that’s especially scarce in the Shibuya area, and as word spreads, it’s only a matter of time before the crowd follows.
Harmonizing Music, Drinks, and Food
While the music and hospitality resonate with people, the food and beverages are also integral to the experience. “I didn’t want it to be ‘music… and bar.’ I don’t want it to be separate—we want to actually focus on the drinks too,” says Takeshi. The menu offers classics and mixed drinks, alongside a range of creative cocktails with names that play on words, referencing songs and ingredients. The ‘HipHop Highball’ is made with dry hop-infused scotch, while the popular ‘Purple Haze,’ an ode to the famed Jimi Hendrix song, is crafted with Hendrick’s gin and topped with star anise, giving it an absinthe-like aroma and smooth grape flavor. The whiskey selection is extensive, featuring everyday staples as well as vintage varieties like The Macallan 18 and Yamazaki 12. The inclusion of Japanese whiskeys caters to international visitors, as these spirits have become increasingly popular and coveted worldwide. About once a month, notable bartenders also drop in for ‘Guest Shifts,’ providing a one-of-a-kind experience allowing visitors to try new, creative drinks not offered on the in-house menu. It’s also a chance for the staff to absorb different styles and bartending philosophies, further expanding their knowledge and repertoire.
The Purple Haze topped with star anise and A.Y.B Sour made with generous amounts of fresh lemon.
The food served at THE MUSIC BAR stands distinctly on its own, offering a selection of bistro-style organic dishes. Ingredients are sourced from KURKKU FIELDS, a sustainable farm and park in Kisarazu, Chiba, one of Takeshi Kobayashi’s eco-conscious projects. Notably, the menu includes wild boar meat, which comes from the wild boar population near KURKKU FIELDS. Due to crop damage and overpopulation, local hunters are required to cull the animals, and rather than let the meat go to waste, it is processed and utilized. The menu features dishes like wild boar jerky, boar tacos, and bolognese. Because the meat is processed within 30 minutes of being captured, it doesn’t have the typical gamey smell, so you likely wouldn’t guess it’s wild boar unless someone mentioned it.
Another highlight is their mozzarella cheese, made by master cheesemaker Hidetoshi Takeshima, known for producing the best mozzarella in Japan. Each morning, fresh milk from the farm is used to make this highly sought-after cheese, which often sells out quickly and is even used by Michelin-starred restaurants. Relishing the cheese at the bar is a rare treat not to be missed.
When THE MUSIC BAR reopened in Shibuya, the addition of the bistro-style organic food menu was a key part of its evolution, making it a place where customers could enjoy full meals rather than just snacks. This was in line with Takeshi Kobayashi’s vision of achieving a total balance of music, drinks, and food. The menu also changes with the seasons as ingredients become available or go out of season at KURKKU FIELDS, reflecting Kobayashi’s eco-philosophies and commitment to sustainability and a circular economy.
Boar jerky straight from KURKKU FIELDS and bar decor which also includes a boar skull.
THE MUSIC BAR -Cave Shibuya- is a venue that has it all: a sensational selection of music played superbly, alongside drinks and food that delight the senses. However, the full experience unfolds when these elements are paired with the warm hospitality of the fervent staff. When asked for a recommendation for first-time visitors, Takeshi responded “Even before that…the mood and the hospitality.” Reiterating how the staff’s warmness and the atmosphere are the main draw. He continues: “Before the drinks, before the food, if they come in here, take it all in, and they take photos of this place before they even get seated…that’s all I need.” A testament to the intangible qualities that make the experience special, and an assurance that any night at THE MUSIC BAR is one to savor.
THE MUSIC BAR - Cave Shibuya
1-6-7 Dogenzaka, Shibuya-ku, Tokyo
TEL: 03-5962-7666
Hours: 18:00 - 27:00
Closed: Sundays and Holidays
Website: https://the-musicbar.jp/
Instagram: @the_music_bar
