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Masahiro Urushido Books In Order

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The Japanese Art of the Cocktail (With: Michael Anstendig) (2021)Description / Buy at Amazon

Masahiro Urushido is a managing partner, bartender and director of deliciousness at New York City’s West Village Japanese-American bar Katana Kitten. In 2019, the bar won the Best New Opening and Best New American Cocktail Bar by the World’s 50 Best Bars. It would also be listed at number 14 on the list of the 50 Best Bars in the World.

Urushido is a native of Minowa, a small town in the Nagano Prefecture in Japan but once he was done with high school he moved to Tokyo. He started out delivering pizzas before he got a job at Tableaux, a fine dining restaurant that was among one of the most popular for international expats in Tokyo.
It was a place that called for knowledge and skill about fine dining but also a lot of maturity. As a nineteen year old he lacked much of what was needed but was hooked onto professionalism. He went from pizza delivery boy to pouring soda gun at the karaoke bar which was quite the significant shift.
But everything was good preparation and all he did was try not to do any stupid things.

A few years later, Masahiro Urushido moved to the US and opened the Katana Kitten bar in 2018. By the time he was opening the bar he was already quite a popular bartender having worked for seven years at the Saxon + Parole bar. It was a combination of Japanese culture with the American dive bar and the cheeky name is a representation of the man’s approach which is equal parts playful and precise.
Masahiro defines the traditional Japanese view to cocktails and bartending as Kaizen whose direct translation is something of continuous improvement. It is a concept embraced by Japanese companies from neighborhood bakeries, car manufacturers and whiskey makers.
To the author it is a constant reminder of what he does everyday to make it better that what it was the previous day or just make improvements to defects in his work. In his penultimate work he emphasizes that he has only been working in the bartending and cocktail industry for two decades and he feels that he still has a lot to improve on. His approach which is influenced by his Japanese upbringing is all about looking at the story and details behind something while respecting the current circumstances.

Masahiro Urushido has had many significant influences in his life but for his debut novel “The Japanese Art of the Cocktail” he has said that he owes it to Michael and Hanna Lee. Hannah of Lee Communications reached out to him when he wanted to open his bar and did the public relations campaigns for Katana Kitten and also for “Existing Conditions,” their sister bar.

Since they were in the process of launching a book imprint, they asked if he would be interested in them writing something about him and his bar. Even though Urushido was not so sure if anything would be interested in reading about him, he thought he could use it to share his special insights into the hospitality and bartending community.
The industry had given him a shot while he was a stupid kid with no skill set or talent. Two decades later, he gets to work with some of the best people in the industry and is an inspiration to tens of people. He co-wrote the work with Michael Astendig since he is not a very articulate person and it was up to Astendig to get his story out of him.

They also made use of the work and experiences of more than twenty bartenders that contributed cocktails from their different Japanese backgrounds.

“The Japanese Art of the Cocktail” by Masahiro Urushido is an award winning cocktail work on how to make the perfect Japanese cocktail. The proprietor and founder of Katana Kitten, one of the most acclaimed and prominent Japanese cocktail bars, gives us exclusive insights into his art.

A year after opening his bar Katana Kitten was the winner of the Best New American Cocktail Bar at the Tales of the Cocktail Spirited Awards in 2019. Before he established his award winning bar, Urushido sharpened his skills working for Sanox + Parole.
In his debut work, Urushido shares the skills and techniques he acquired making Japanese cocktails in more than eighty recipes. These are recipes that explore the best of Japanese cocktails that have changed the cocktail scene in New York. They are recipes which he has invented or modified himself while some are the work of the best Japanese mixologists from across the globe.
The author delves into how to do Japanese cocktails and demystifies the techniques that have come down over the generations, all of which are captured in exquisite photography.

Book Series In Order » Authors » Masahiro Urushido

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