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The Japanese Art Of The Cocktail
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The Japanese Art Of The Cocktail
Author(s): Masahiro Urushido, Michael Anstendig
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 cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. 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.
Review(s):
Like the New York bar he joyfully presides over, Katana Kitten, a drinking den that effortlessly balances high and low aesthetics, Masahiro Urushido embodies both the precise artistry of Japanese bartending and the sunny generosity of pure hospitality. He is, in other words, both the diamond and the shine. You couldn’t hope for a better guide through the intricacies and delights of Japan’s many contributions to artful drinking.
Masa says he’s obsessed with serving ‘surprises’ to his guests. That’s certainly my experience at Katana Kitten, where the Hinoki Martini arrives cradled in a wooden box, garnished to the hilt, and misted with a final aromatic spritz. He’s delivered the equivalent with this book: These aren’t standard drinks, but surprises, informed by deep dedication to craft and illuminated by Masa’s crinkly megawatt smile.
…It’s definitely worth picking up a great cocktail book, like The Japanese Art of the Cocktail, by Masahiro Urushido and Michael Anstendig—the recipes are delicious, and the photography is stunning.
One of the most celebrated of these drinking establishments is New York’s Katana Kitten, run by Masahiro Urushido. Now, Urushido and veteran writer Michael Anstendig have teamed up for a book, The Japanese Art of the Cocktail that gives you great insight to the country’s singular and detailed approach to cocktail-making.
The Japanese Art of the Cocktail is more than just a cocktail book...Mixologist Masahiro Urushido’s debut recipe book, co-authored with drinks writer Michael Anstendig, is part cocktail book, part memoir. It tells Urushido’s story while introducing readers to the cocktail recipes he’s created along the way.
...just having this on your shelf, bar cart, or coffee table will increase your cocktail game exponentially. Y'all spotted it in our list of the best cookbooks of 2021.
This is the ultimate cocktail book for the man who's ready to take his drinking-making skills from great to sublime—and it's written by the bartender of an Esquire Best Bar winner, Katana Kitten in New York.
Japan has long been a haven for ultra-precise, artful cocktail making, but don't let that reputation fool you into expecting anything stuffy or staid. Instead, Masahiro Urushido and Michael Anstendig fill this book with as much whimsy and surprise as the lauded NYC bar Urushido helms, Katana Kitten. Perfect for the home mixologist who loves the classics and also craves the chance to express themselves through a glass.
His book takes you inside a world grounded in the classics, but popping with eye-catching color and intense flavors that borrow from Japanese gardens and forests, as in his bracingly fresh Hinoki Martini, made with a tincture fashioned from cypress tree oil. A chapter on highballs displays a penchant for supercharging populist formulas with seasoned salts, infusions and an engineer’s concern for achieving maximum coldness.
Masahiro is the best bartender I know. Scratch that, he’s the best bartender any of us know. Ask any bartender who their favorite is, and Masa’s name will always come up first. Every time I’m fortunate enough to be in his presence, I am constantly taking notes in an attempt to be a better bartender myself. In this book, he generously shares with us a few of the tricks that make him the best of the best.
ISBN: 9780358362029
Author(s): Masahiro Urushido, Michael Anstendig
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 cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. 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.
Review(s):
Like the New York bar he joyfully presides over, Katana Kitten, a drinking den that effortlessly balances high and low aesthetics, Masahiro Urushido embodies both the precise artistry of Japanese bartending and the sunny generosity of pure hospitality. He is, in other words, both the diamond and the shine. You couldn’t hope for a better guide through the intricacies and delights of Japan’s many contributions to artful drinking.
Masa says he’s obsessed with serving ‘surprises’ to his guests. That’s certainly my experience at Katana Kitten, where the Hinoki Martini arrives cradled in a wooden box, garnished to the hilt, and misted with a final aromatic spritz. He’s delivered the equivalent with this book: These aren’t standard drinks, but surprises, informed by deep dedication to craft and illuminated by Masa’s crinkly megawatt smile.
…It’s definitely worth picking up a great cocktail book, like The Japanese Art of the Cocktail, by Masahiro Urushido and Michael Anstendig—the recipes are delicious, and the photography is stunning.
One of the most celebrated of these drinking establishments is New York’s Katana Kitten, run by Masahiro Urushido. Now, Urushido and veteran writer Michael Anstendig have teamed up for a book, The Japanese Art of the Cocktail that gives you great insight to the country’s singular and detailed approach to cocktail-making.
The Japanese Art of the Cocktail is more than just a cocktail book...Mixologist Masahiro Urushido’s debut recipe book, co-authored with drinks writer Michael Anstendig, is part cocktail book, part memoir. It tells Urushido’s story while introducing readers to the cocktail recipes he’s created along the way.
...just having this on your shelf, bar cart, or coffee table will increase your cocktail game exponentially. Y'all spotted it in our list of the best cookbooks of 2021.
This is the ultimate cocktail book for the man who's ready to take his drinking-making skills from great to sublime—and it's written by the bartender of an Esquire Best Bar winner, Katana Kitten in New York.
Japan has long been a haven for ultra-precise, artful cocktail making, but don't let that reputation fool you into expecting anything stuffy or staid. Instead, Masahiro Urushido and Michael Anstendig fill this book with as much whimsy and surprise as the lauded NYC bar Urushido helms, Katana Kitten. Perfect for the home mixologist who loves the classics and also craves the chance to express themselves through a glass.
His book takes you inside a world grounded in the classics, but popping with eye-catching color and intense flavors that borrow from Japanese gardens and forests, as in his bracingly fresh Hinoki Martini, made with a tincture fashioned from cypress tree oil. A chapter on highballs displays a penchant for supercharging populist formulas with seasoned salts, infusions and an engineer’s concern for achieving maximum coldness.
Masahiro is the best bartender I know. Scratch that, he’s the best bartender any of us know. Ask any bartender who their favorite is, and Masa’s name will always come up first. Every time I’m fortunate enough to be in his presence, I am constantly taking notes in an attempt to be a better bartender myself. In this book, he generously shares with us a few of the tricks that make him the best of the best.
ISBN: 9780358362029