Julia Momosé's The Way of the Cocktail and Masahiro Urushido's The Japanese Art of the Cocktail offer contrasting, modern perspectives on the Japanese approach to bartending.
What many assume to be the de facto Japanese style has been misunderstood for nearly a decade.
Can the three-piece shaker produce discernibly different drinks than its two-tinned counterpart?
A few idiosyncratic methods offer a window into why Japanese bartending has become an object of fascination—and fetishization.
The tools we associate with Japanese bartending have come to symbolize the style’s dedication to precision. But they are, by and large, of Western origin.
Ice, whiskey, soda—that's all there really is to a whiskey highball, right? Not so in Japan. Hannah Kirshner on what the experience of a traditional tea ceremony taught her about…
Americans have been enamored of the precision and ritual of Japanese bartending for decades. But what exactly defines the Japanese style? Christopher Ross on its history, evolution and relationship to…
Hidden on the upstairs floor of a Japanese restaurant, Village Yokocho, Angel's Share can be found through a door in the back of the room. Though an undisputed pioneer within…
