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Product details
- ISBN 9780358362029
- Weight: 1107g
- Dimensions: 203 x 229mm
- Publication Date: 16 Aug 2021
- Publisher: HarperCollins Publishers Inc
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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 mixology techniques that have been handed down over generations, all captured in stunning photography.
This essential guide to Japanese bartending delivers:
- Classic and Modern Recipes: Explore 80 meticulously crafted cocktail recipes from Masahiro Urushido’s acclaimed bar, Katana Kitten, and other leading Japanese mixologists.
- Signature Japanese Techniques: Go behind the bar to learn the philosophies, tools, and precise methods that define the Japanese approach to cocktails, from shaking to stirring.
- Expert Guidance from an Award-Winner: Learn directly from Masahiro Urushido, whose New York City bar was named #1 in the U.S. by The World's 50 Best Bars.
- Beautiful Photography: Every recipe and technique is brought to life with gorgeous, inspiring photography, making this a beautiful addition to any home bar.
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 Times, New York Observer, Time Out New York, Nation’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).
