Japanese Bar Bar Application – After seven years at Club Pago in Soho, Kenta Goto branched out on his own and opened an oriental, literal bar.
This small but cute bar pays attention to detail, and at 600 square feet, there’s very little room to sit and enjoy Mr. Goto and Japanese tapas. A great addition to the Lower East Side’s nightlife scene, it’s more for adults than out-of-school students.
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Goto Bar is located on the ground floor of an old apartment building on Eldridge Street, behind an anonymous wooden door. Inside, there is a plate box. The small shop is clearly designed and divided, with a row of dark banquettes to the right and an L-shaped bar to the left. In good weather, glass windows can bring the outside in.
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A mix of young Wall Streeters and creative types gather for after-work drinks and pre-dinner cocktails. Last Thursday night, there was a lot of talk about the financial markets and Tinder. But after 9 p.m., the mood changes to a calmer one, to the likes of Netflix and the comfort of leather pants.
Maybe moving to a block of flats, the music is low (although it’s hard to hear under live chat).
The gatekeeper is a guide who prevents the fall and helps the hunters find the entrance. The bar is very busy after work and there may be a wait, but things slow down by 9:30.
The most popular drinks ($15) are the Sakura Martini (a gin and sake cocktail with salted cherry blossom), the Yuzu-Kalpico Fizz (a Japanese version of Tom Collins with marshmallow), and the Umami Mary (a mary blood and monkey miso, along with traditional ingredients More). The Japanese comfort food menu includes octopus sashimi ($13), miso wings ($10) and five types of okonomiyaki ($12).
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Bar Goto, 245 Eldridge Street (East Houston Street), 212-475-4411; bargoto.com. Open every day except Monday, 17:00. until midnight, Friday and Saturday until 2am.
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With seasonal produce, hand-cut ice, and flowing water, merchants in Japan value artisanal craftsmanship, sometimes asking as much as the price of Wagyu dinner. “Since ancient times, we have tried to manage various disciplines,” says Sumire Miyanohara, owner of the popular Orchard Bar in Tokyo’s Ginza district. As he sees it, the Japanese shop is one of the examples of the country’s best way to complete the work of art.
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“With Japanese bartenders, it’s not about speed, how much alcohol you drink, or the bar,” said New York bartender Frank Cisneros, who moved to Tokyo for year in 2015. Teach Mandarin Oriental bartenders how to make American cocktails. Now back in the U.S., Cisneros is turning the script around, working as a consultant in Manhattan and teaching American traders about Japanese integration. And he wasn’t the only one who wanted to share the philosophy behind the Japanese merchants—thanks to the growing American industry. culture and the growing national interest in Japanese cuisine.
With roots in Japanese tea culture dating back to the 1600s, the Japanese mix uses the best seasonal ingredients and the best equipment to “create cocktails of the season,” according to Tokyo Bartender General Yamamoto. , who owns the omakase cocktail bar. The name Japanese pubs also derive from Ginza-style merchants, named after the Tokyo district that houses many of the city’s pubs. In this situation, most marketers will serve one drink at a time, with a kind of focus. Containers for a drink are placed in front of the imbiber and the final dish is served in handmade glasses above the empty bar.
The latest influx of Japanese-inspired bar ideas has many different aspects of Japanese work. Some bars focus on a specific style, such as rare whiskey, while others emphasize Asian flavors such as
“I can say right now that what’s happening in the Japanese bar scene is breaking into the American bar scene, and vice versa,” said Kenta Goto, owner of the city of City Bar-i-a. – Ten years
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A day of drinking bar goto style. While Japanese restaurateurs often argue for “perfect cocktail execution” and the US’s emphasis on creative expression, Goto says he “sees some of the Japanese talk that are coming to the US liquor scene, and the creativity of retailers in Japan is increasing.” .
In the United States, New York has emerged as a leader in traditional Japanese cuisine and an early pioneer of Japanese cocktails. In 1993, the city not only received its first Japanese food bar, but also one of the first
Artisan restaurants, in general, replaced canned and packaged fresh foods, and retailers focused on ready-made beverages. Today Angel’s Share presents a wall of whiskey and unsung Japanese food like
(soybean flour powder) in his diet. He always pays attention to precision, consistency and detail – three hallmarks of Japanese cocktail making.
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The city got its famous Japanese bar more than a decade later. In 2007, former Angel’s Share director and trader Shin Ikeda took a seat in a secret, underground space in Tribeca to open his ode to Japanese traders, who work in a deep row. of whiskeys from Japan and abroad, and many Japanese cocktails.
More and more, Japanese bar shows are starting up all over the country. Below, America’s biggest drink shows are dedicated to Japanese drinking culture, from rare whiskeys poured over hand-cut ice to umami and sakura smoothies.
Bar Goto started the new Japanese bar scene in New York when it first appeared almost three years ago. Pegu Club alum Kenta Goto’s izakaya-style bar serves a variety of seasonal dishes made with Japanese ingredients, such as plum and miso sake. Crabs join Goto’s short list of bar bites, as do miso wings and
(baked salted egg and fried cabbage slathered in mayonnaise), in a crowded space reminiscent of many small bars in Japan.
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One of the most recognizable things about bars and restaurants in Tokyo is their size. Some have only four seats, especially in the Golden Gai area of Shinjuku, where hundreds of small places are crammed into narrow alleyways like Jenga blocks. These tight spaces inspired the signature 25-seat Leather Bar in downtown Honolulu. Here, co-owner and owner Justin Park mixes and mixes a variety of classic and adapted cocktails, as well as a unique selection, many flavored with Japanese cuisine. . An entire section of the menu is dedicated to highballs. The #1 spirit here is (e)y whisk.
In 2016, Brooklyn acquired Karasu, a bar-focused Japanese restaurant, where Major Food Group Beverage Director Thomas Waugh wrote the first liquor menu with Cisneros’ help. The duo has created an expert line of whiskey cocktails and Japanese shochu, served in beautiful vintage vessels and sparkling decorations. Now, Chris Bowno leads a collection of Japanese delicacies.
Shigefumi Kabashima, the former Angel’s Share bartender, first introduced ROKC, a ramen and raw bar concept focused on mixing great drinks, in 2016. The drinks here embrace the taste of umami such as seaweed and matcha. It is presented in creative containers, including lamps and ice frames, and decorative ornaments.
Last year, Shota Nakajima moved his upscale kaiseki restaurant Naka to the smaller Adana. While the dining room is more of a three-course menu, the bar and seating area is open to walk in and enjoy Japanese whiskey and Japanese cocktails, from balls to shiitake and green tea.
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Houston’s Bobby Yougle’s 25-seat Tongue Cut Sparrow takes inspiration from Tokyo’s many small bars and the hospitality they represent. Of course
, hot towel wraps for all resident guests; direct cooling glassware; free bar snacks; and a strong cocktail list divided between classics and house builds.
Last spring, the 1920s-themed Bar Moga was born in New York, a Japanese bar owned by the late Lower East Side team SakaMai. When Moga Bar opened, Milk & Honey alumni Becky McFalls-Schwartz and Natasha Torres hosted the drinks, but last month, Cisneros moved on to serve as the bar manager. He revamped the space with a focus on Japanese shochu whiskey (there are now more than 40 bottles); An omakase cocktail tasting option was added in addition to Japanese cuisine and food
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