Going 10 Rounds With Top Bartender Masahiro Urushido

What do you like to drink after a shift? The coldest can of Sapporo Beer thats been stuck in the bottom of the ice bin.

What is the all-time best dive bar jukebox song? Heroes by David Bowie.

What drink should be banished and why? I like almost all beverages that have alcohol in them.

Name the first good drink you ever drank and where you had it. The Shiso Mojito made by Antonio Suzuki at Tokyos Tableaux Lounge in 2001. He is one of my senseis, who taught me classic Japanese bartending techniques.

What book on cocktails or spirits is your go-to resource? Dave Arnolds Liquid Intelligence was an eye-opening book from me. It helped me to work more rationally.

Whats your favorite bottle of booze that costs less than $25? Rittenhouse Rye Bottled-in-Bond.

Whats your favorite bottle of booze that costs more than $100? Chivas Regal Icon. This is a very special whisky. Mr. Colin Scott chose very rare casks to blend together, some of which are from now closed distilleries. My bottle of Icon, which I keep at home, was a gift from my great friend Max Warner for my daughters birth last year and it tastes absolutely special.

Whats your favorite cocktail and food pairing? Dry Plymouth Martini (with both a twist and an olive) and a medium-rare ribeye steak at Sweetwater Restaurant in Williamsburg, Brooklyn.

What drink are you most proud of creating? My Shiso Gin & Tonic for the Katana Kitten menu. Its a simple and delicious drink (Fords Gin, fresh lime juice and a house-made shiso-quinine cordial, topped with highly carbonated cold soda water). We garnish the drink with fresh shiso leaves from my garden in Brooklyn. My wife and I planted this shiso plant from my grandma Minowa Obaachans garden three years ago, and now its growing tall and beautiful. I created this drink with my grandma.

Whats your favorite shot-and-a-beer combination? The All American at Boilermaker NYC, its Narragansett Lager and a shot of Henry McKenna Bourbon. Absolutely elegant.

What is the one tool that you always make sure to pack when youre traveling for business? A samurai sword-sharp Japanese knife.

Masahiro Urushido is the managing partner, head bartender & director of deliciousness at New Yorks Katana Kitten bar.

Interview has been condensed and edited.

Source: http://www.thedailybeast.com

Add Comment