Podcasts about hidetsugu ueno

Masahiro Urushido is a career bartender and owner of Katana Kitten, a Japanese-American style bar in New York. The bar recently took out Best New American Cocktail Bar at the 2019 Spirited Awards. Masahiro is pioneering the practice of bringing elements of the Japanese style of bartending - which you can learn more about in our chat with Hidetsugu Ueno or Rogerio Igarashi (at the 48:00 mark of #3) - to the industry in the United States. As such, he's become renowned for his stunning highball cocktails that are made even more impressive by his attention to detail, something that seems to come naturally to any Japanese bartender. We ask Masahiro about his background, why Katana Kitten stands out, what is needed to make a beautiful highball and then finish with the Free Pour Five!

In Marcus' absence this week, we're throwing back to an earlier chat with Japanese Master Bartender Hidetsugu Ueno. Owner of the world renowned Bar High Five in Tokyo, Ueno is the most revered of anyone behind a bar in Japan, which is astounding when you consider the fact he doesn't even drink. We asked about the gruelling master & apprentice style of bar tutelage that's ever present in Japan, his meticulous ice-carving and dilution techniques, and the subtleties of making conversation with customers. He's as fascinating as ever. Stay up-to-date at https://www.facebook.com/livingproofpod/ Find all of our episodes at https://www.themessagepod.com.au/livingproof

This week we’re talking to Hedetsugu Ueno about his start with coffee, his travels and of course his famous ice carving. A bartender podcast where we interview highly successful bartenders about their careers, lives and the passion of bartending. With this podcast, we want to peel back the mask and discover just how the greats became the became the greats. Enjoy

This week: Feature interview with author and owner of Please Don't Tell, Jim Meehan. Free Pour Five with Japanese Master Bartender Hidetsugu Ueno. Jim Meehan owns PDT, a hidden high-end cocktail bar in New York that serves only hot dogs alongside its drinks. Philip Duff had so many nice words to say about it in Episode 3 that we simply had to get the man behind it on the podcast. Jim's also written the PDT Cocktail Book and, more recently, Meehan's Bartender Manual. He speaks candidly about how he sees the industry and doesn't shy away from any of the hurdles or potential pitfalls faced by career bartenders. After Jim, at around 55:30, we're joined by Japanese Master Bartender Hidetsugu Ueno from High Five in Tokyo. He's fascinating - a coffee lover who doesn't drink alcohol, Ueno started his career in cafes and has made a name for himself as a bartender in a society that has historically looked down on the profession. Resources, bars and products mentioned Roosevelt Lounge Gold Coast Death & Company New York The Dead Rabbit New York Attaboy New York Amor Y Amargo New York Jim's books: The PDT Cocktail Book & Meehan's Bartender Manual The Centurion Lounge Key points: 5:00 Jim's take on the New York bartending market 10:00 Jim on opening another PDT in Hong Kong 14:50 Why Jim moved away from New York to Portland 17:45 How to 'swim in the deep end' of the bar industry 28:15 How Jim manages to be an author, owner and father all at once 33:15 What drew Jim to hospitality 38:20 Why Jim believes he's in the 'memory-creating' business 39:30 Jim’s involvement in American Express’ The Centurion Lounge 55:30 The Free Pour Five with Hidetsugu Ueno

Tokyo's bartenders have been carving ice into perfect spheres for years, but Hidetsugu Ueno found that boring. The owner of Bar High Five in Tokyo's Ginza district not only designed his carving knife, but a design for carving his ice into diamonds that taper perfectly to fit a whisky glass.

Join bar legends Charles Schumann, Peter Dorelli and Hidetsugu Ueno in conversation with Jörg Meyer at Bar Convent Berlin in Germany. From dress codes to how to deal with drunk guests, learn what they believe it takes to be a good host.

Join master Japanese bartender Hidetugu Ueno for a masterclass is Japanese bartending technique, including ice carving and the famous hard shake, plus discussion of the less talked about, but equally important, aspects of hospitality in Japanese bars.

Oh Gosh! TV takes a trip across the Channel to Paris, France, for the second annual Paris bar show Cocktails & Spirits. Over two days bartenders from 13 top bars from around the world, including Salvatore Calabrese of Fifty in London, England, Hidetsugu Ueno of High Five in Tokyo, Japan, and Jim Meehan of P.D.T. in New York, USA, came together to discuss their trade. Watch highlights of the show, and stay tuned for full sessions from Hidetsugu Ueno and Salvatore Calabrese plus the Traveling Mixologists rocking Curio Parlor in Paris.