Why Bartenders in America Are Turning to Japanese-Style Bartending
7 monthes ago - By Eater
Japan's approach to the craft elevates it to an art form With seasonal produce, impossibly clear hand-chipped ice, and precise yet fluid movements, bartenders in Japan elevate the act of building a cocktail into an art form, sometimes asking as much as the cost of a wagyu dinner in return. “Since ancient times, we have strived to master various disciplines,” explains Sumire Miyanohara, co-owner of the lauded Orchard Bar in Tokyo's tony Ginza neighborhood. As she sees it, Japanese bartending is one such example of the country's perfectionist approach to honing a craft.
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