You come back home with a different perspective of looking and thinking. Getting the chance to travel is an amazing thing. What’s the difference between Katana Kitten and a random sushi place where you can eat cheap and they have lychee tea and make colorful, sugary Happy Hour drinks? The difference is that freshness of the ingredients is important for us.īeing exposed to inspirational people is big too, like here in Vancouver. How important is having an appealing concept and vision? To be honest, we don’t really do anything special. We make sure that we can keep delivering the same taste and the same temperature and same textures. We wake up in the morning and come to work and do the right thing: to serve guests delicious drinks and food. At Katana, we just do what we are supposed to do for guests. How does a bar stand out in a world where every city has a million cocktail bars? I was like, “Wow, you don’t separate the trash?!” The bartenders were taking all these canned pineapple cans, cocktail napkins and garnishes and tossing it all into the same bin. To be honest, one of the first culture shocks, in addition to working in a busy New York City restaurant bar, was on my first day at work. PENTA : What was it like moving to New York from Tokyo? Did you have culture shock? The results were splendid, playful, and decidedly Urushido, such as The Hunt: gin, vermouth, ao-togarashi chili pepper, green yuzu and koji, a Japanese culinary mold. Recently, Penta caught up with him at the elegant Fairmont Pacific Rim in Vancouver, where he had been invited to create a cocktail pairing experience with the hotel’s Botanist restaurant. Since then, Urushido’s reputation has spread far beyond New York. 14 on the World’s 50 Best Bars list that year. After a successful stint at Saxon + Parole as head bartender, he opened Katana Kitten in 2019. Still, it was a tremendous learning experience and in 2008, Urushido decided to set out on his own, relocating to New York full-time to work in the bartending industry. “But what I was doing was lots of copycat things.” “It was a big deal, writing menus,” he says. Yoshihiro sent him to New York City to pick up ideas for cocktail menus.
One of Tokyo’s biggest restaurateurs, recruited him to work on some new restaurant openings.
#MASAHIRO IKUNA KATANA HOW TO#
“It was about how to cut ice from big chunks, how to stir, how to shake,” he says.
#MASAHIRO IKUNA KATANA MANUALS#
In his freetime, Urushido devoured the bartending manuals he found at the library. After graduation, he landed a job at Tableaux, a fancy French restaurant in Shibuya, first as food runner then bar back.Ĭocktail culture had been in Tokyo since the early 1900s, imported during Japan’s Meiji Restoration, when the country underwent a Western-style modernization campaign. At 18, his parents sent him to a private school in Tokyo. In high school, he struggled to focus, got into trouble, and eventually was kicked out. His father worked for Epson, the printing company. Koshirae is also nicely-made, and we truly recommend this one to you.The 39-year-old was born and raised in Nagano, Japan, a northern prefecture known for its ski resorts. This work has beautiful Nakago and Mei is clearly visible. The strong unique point is the Hamon which reminds of cumulonimbus clouds. Menuki: On Shakudo plate, bulls are engraved with gold color.įrom Aoi Art: This swordsmith has the same characteristics as Hizen Kuni Kawachi Kami Fujiwara Masahiro or Kawachi Daijo Masahiro the 1st. Saya: Ishimeji Saya with lots of black lines. Patterns are engraved with gold color.įuchikashira On Shakudo Nanako plate, bulls are engraved with gold color. He passed away on the 6th of August, Genroku 13, at the age of 73. Later he changed his name as Musashi Daijo, and after his succession, he changed as Kawachi Kami and renamed himself as Masahiro. Special feature: The son of Kawachi Daijo the 1st, the first Mei was Masanaga. Hamon: Niedeki, Gunomemidare with deep Nioikuchi. Jigane: Koitamehada is very fine with lots of Jinie. Shape: The blade is normally broad and thick with deep Sori and Bohi on the both sides. Width at the Kissaki:2.14cm or 0.84inches. Width at the hamachi:3.11cm or 1.22inches. The blade was polished by high-qualified polisher. This sword belongs to Jyo Jyo saku ranking. (We divide 4 sections for each sword as Saijyo saku, Jyojyo saku Jyo saku and regular saku) Signature : Hizen Kuni Kawachi Kami Fujiwara Masahiro Katana in Shirasaya with Koshirae(NBTHK Tokubetsu Hozon Token)
0 kommentar(er)
