Japanese Bartender

This shows the meticulous care taken and elaborate procedures used by many bartenders in Japan. This video was taken at the Touzan Bar in the Kyoto Hyatt Regency in early January, 2009. There's an example of the famous "hard shake" starting at the 5:11 mark.

Category:

Howto & Style

Tags:

• cocktail
• hard shake
• Japanese bartender

[bufoexul]

Would you mind shutting your pie-hole and enjoying the show? Twits like you give us Americans a bad name abroad.

[swejap1]

That's really something! Way different than I'm currently learning at my bartender school where everything should go fast to save time and money. But I would rather enjoy working at a place like this than a heavily crowded nightclub.

I will definitely visit the bar next time I'm in Japan. Thanks for sharing the video!

[FrostmoorX]

The funny thing is, that guy is in 90% an older trainee of that bar. :)

Fancy, still human and concentrated as hell. Lucky his boss wasn't around :D

[bolch88bb8]

@swejap1 different styles of service....some places want you to push out as much product as possible to make money you are right about that....but mixing drinks can take time and also if you want to maintain a standard you should invest the time to make them...but that also reflects on your customer too...long islands can be whipped together in a minute, a dirty belvedere martini with olives will take a bit more time and also more precision in measurments.

[BestraferEngel]

@littlelordfontelroy Besides which, the obvious care and exactitude he puts into crafting each drink more than makes up for any slight discrepancies on volume for each ingredient.(and im quite sure they are VERY small discrepencies.)

If all i want is a 'perfect' drink, ill have a machine make it. But id bet money this guys drink will taste far better, every time.

[BestraferEngel]

@littlelordfontelroy ...clearly you have never studied japanese history and culture.

Perfection in all things is something they strive for. someone dedicated to thier job, or who works for an obviously high-class establishment like this... its entirely possible he spent weeks training himself till he could pour an exact amount, every single time, easy as breathing.

[ffuuuucccckk]

It is definitely a 5-star restaurant or whatever.

[WonderfulMrShyne]

@littlelordfontelroy Don't these guys learn for years at school how to get the measurements right without actual measurements? That's what makes a good bartender, experience and knowledge.

[Kharozz]

@alic2431 he doesn't use blender cause the taste is finer when blended by hand. Also, he can control how much the drinks mix together and other factors.

[littlelordfontelroy]

completely inconsistent

theres no tasting on his part, how can he know he's making a drink of consistent quality from quest to guest.

fair enough jim beam yellow label will require a longer stir compared to a softer sweeter bourbon like makers mark but he uses no exact way of measuring each spirit. free pouring with a pour spout is only about 40% accurate, and without?

there are too many variables to not taste your guests drinks to maintain consistency.

[alic2431]

@swejap1 Well if the cocktails costs 20 to 30 euros you can afford to invest time. So he makes the same amount of money then you by selling one cocktail when you have to sell 3 to 4 cocktails. Different atmosphere, different clients, different world.