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Akihiro Eguchi
World's 50 Best Bars
- Discipline
- Other
i. Biography
Akihiro Eguchi built his bar work around precision rather than theatre. In Singapore, he became Head Bartender at Waku Ghin in 2011, a post that placed him inside a service culture where every detail had to land cleanly. The bar’s ice program — square, iceball, diamond and crushed, with the first three hand carved — shows the level of control that his work demanded and the kind of discipline his name now stands for. He is Bar Director at Jigger and Pony in Singapore, a role that reflects the range he has accumulated without loosening those standards.
Coming Up
Akihiro Eguchi first honed his craft in Singapore, beginning as bartender at Japanese Bar along Orchard Road in Singapore. It was an early posting that gave him room to develop the fundamentals: speed, consistency, and the composure required behind a busy bar. He then moved on to become Bar Manager at Orgo at The Esplanade in Singapore, a step that marked a deeper engagement with the rhythm of service and the structure of a bar program. In 2011, he stepped into the role of Head Bartender at Waku Ghin by Chef Tetsuya Wakuda in Singapore, where his work took on a more exacting dimension. The setting demanded polish and concentration, and Eguchi refined the high-precision style that would shape his rise. His attention to texture and temperature was expressed not only in technique, but in the ritual of presentation itself, especially through the four shapes of ice he used at the restaurant: square, iceball, diamond and crushed, with the first three hand carved. Today, Akihiro is Bar Director of Jigger and Pony, co-founder of Find The Locker Room, and Bar Consultant of The Japanese Highball Bar 1923 Krung Thep. The titles speak to a career that has expanded beyond a single bar counter, while still remaining rooted in the same exacting standards of craft, hospitality and control.
Where They Are Now
He is Bar Director at Jigger and Pony in Singapore, where his perspective has been shaped by years of working in some of the city’s most closely watched hospitality spaces. He also works at Waku Ghin, where the familiar discipline of his earlier years remains visible in the details: four different shapes of ice—square, iceball, diamond and crushed—with the first three all hand carved. It is a small language of precision, but one that says much about the way he thinks about texture, dilution and the quiet theatrics of service.
Signature
Akihiro's signature dishes include Indulge In The Sky.
Profile updated July 2026
FAQ
Asked of Akihiro
What is Akihiro Eguchi's current role?
As of 2026, Akihiro Eguchi is Head Bartender.
Where did Akihiro Eguchi work before?
Akihiro Eguchi's earlier career included Japanese Bar along Orchard Road, Orgo at The Esplanade, and Waku Ghin by Chef Tetsuya Wakuda.
What recognition has Akihiro Eguchi received?
Singapore Champion in the Diageo Reserve World Class competition (2012).
