The Japanese Art Of The Cocktail

The Japanese Art Of The Cocktail

by Masahiro Urushido, Michael Anstendig
The Japanese Art Of The Cocktail

The Japanese Art Of The Cocktail

by Masahiro Urushido, Michael Anstendig

Hardcover

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Overview

Notes From Your Bookseller

The mixologist at the lauded Katana Kitten in NYC has perfected the art of the surprise with all of his cocktails. Whether it's an unusual blend of flavors or an unexpected presentation, what is guaranteed is a great drink — with a bit of theater to boot. Adding to that is the fine art of tending bar the Japanese way, which doesn't get enough press despite how many culinary leaders love what he and other Japanese cocktail wizards do on a daily basis. A must-have for any spirits devotee.

Winner of the 2022 Tales of the Cocktail Best Cocktail or Bartending Book

Finalist for the 2022 IACP Cookbook Award: Wine, Beer, or Spirits

Finalist for the 2022 James Beard Foundation Beverage with Recipes Award


The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making

Katana Kitten, one of the world’s most prominent and acclaimed Japanese-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World’s 50 Best Bars list, making it the Best Bar in the U.S. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan’s contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography. 



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Product Details

ISBN-13: 9780358362029
Publisher: HarperCollins Publishers
Publication date: 06/01/2021
Pages: 288
Sales rank: 59,616
Product dimensions: 8.00(w) x 9.00(h) x (d)

About the Author

Born in Japan’s Nagano Prefecture and based in New York City, MASAHIRO URUSHIDO is one of the most recognized and beloved unofficial “ambassadors” of Japanese bartending techniques and drinkways in the US. An ace bartender with twenty years of experience, he is managing partner, head bartender, and director of deliciousness at Katana Kitten, a groundbreaking Japanese-American cocktail bar in New York City’s West Village co-created with Cocktail Kingdom Hospitality Group’s Greg Boehm and James Tune.

Michael Anstendig is editor in chief at Hanna Lee Communications, an award-winning, international hospitality and travel PR agency based in New York City. He is also a freelance writer who has reported for the New York TimesNew York ObserverTime Out New YorkNation’s Restaurant News, and others. Michael has reviewed more than 200 restaurants for New York magazine’s website and is a contributor to David Wondrich’s Oxford Companion to Spirits and Cocktails. In addition, he co-hosts Hospitality Forward with Hanna Lee, a podcast dedicated to the hospitality and travel industry. Michael is a founding board member of the Museum of Food & Drink (MOFAD).

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