Other Sellers on Amazon
Follow the Authors
The Japanese Art Of The Cocktail Hardcover – June 1, 2021
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Enhance your purchase
Winner of the 2022 Tales of the Cocktail Best Cocktail or Bartending Book
Finalist for the 2022 IACP Cookbook Award: Wine, Beer, or Spirits
Finalist for the 2022 James Beard Foundation Beverage with Recipes Award
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-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World’s 50 Best Bars list, making it the Best Bar in the U.S. 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.
From the Publisher
Masahiro Urushido & Michael Anstendig, authors of The Japanese Art of the Cocktail
The classic Negroni has inspired countless variations, and Katana Kitten’s is named after Meguro, the Tokyo neighborhood nearby where I used to live. The banks of the Meguro River are lined with thousands of sakura(cherry blossom) trees, and when the blossoms are in season, locals head over to take in the gorgeous views. In this drink, I swap out the traditional gin for genever, since its round and malty flavors work best with the drink’s other ingredients. Instead of vermouth, we use a full-bodied umeshu (plum liqueur) that has a color akin to sweet vermouth and a similar sweetness level, yet tastes completely different and totally transforms the drink. The umeshu’s base is actually Japanese blackstrap rum. Lastly, instead of the traditional Campari, we opt for an aperitivo liqueur made with bitter Calabrian oranges. The final touch is a garnish of fresh kinome leaves.
1. Combine the genever, umeshu, and Caffo Red Bitter in a mixing glass filled with ice.
2. Stir until chilled and strain into a double old-fashioned glass or teacup over ice.
3. Express a lemon twist over the drink and discard, and garnish with fresh kinome leaves.
Ingredients (Serves 1)
- 1 ounce Old Duff Dutch genever
- 3/4 ounce Choya Kokuto umeshu
- 3/4 ounce Caffo Red Bitter
- Garnish: lemon twist and fresh kinome leaves
“After you’ve visited the world’s best bars, discover some new cocktails to make at home with this new cocktail book, from Masahiro Urushido and Michael Anstendig. Inspired by the joyful and vibrant cocktail culture in Japan, the book offers unique spins on classic drinks (like a ‘Meguroni’, their take on the classic Negroni) and easy-to-follow instructions for new libations as well. The book has been nominated for and won a ton of awards, including a 2022 Tales of the Cocktail Award. Everything is showcased through beautiful photographs and housed in a hardcover tome that wouldn’t look out of place on your bar cart or coffee table. If you’ve got a cocktail lover or bartending enthusiast in mind, this book makes the best Christmas gift of the season.” — Tim Chan, Rolling Stone
“One of the best cocktail books to come out in years, The Japanese Art of the Cocktail will have you creating fabulous drinks with new-found ingredients. You'll learn to make the perfect Highball and even whip up some great drinks-friendly bar snacks en route.”
— Mark Stock, Men’s Health
“Even wine lovers like a good cocktail now and then, especially when presented in a meticulous, beautiful way, which is why The Japanese Art of the Cocktail is a worthy gift that both inspires and whets the appetite….Part memoir, part travelogue, part recipe book, this piece will long make a fashionable statement on the coffee table or bookshelf.” — Jessica Dupuy, Forbes
“The Japanese Art of the Cocktail is part memoir, part-90-strong cocktail recipe book, and part-travelogue detailing the life, meticulous methodology, and triumphs of acclaimed Tokyo-turned-Katana Kitten bartender Masahiro Urushido. There’s literally something for everyone here.”
— Hadley Tomicki, UrbanDaddy
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. — Charles Passy, Dow Jones’ MarketWatch
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. — Robert Simonson, The New York Times
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. — Isoke Samuel, Food52
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. — Esquire Editors, Esquire
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. — Lauren Hubbard and Sam Dangremond, Town & Country
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. — Christopher Ross, PUNCH
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. — Jeffrey Morgenthaler, bar manager of Clyde Tavern, co-author of The Bar Book: Elements of Cocktail Technique and author of Drinking Distilled
About the Author
Michael Anstendig is editor in chief at Hanna Lee Communications, an award-winning, international hospitality and travel PR agency based in New York City. He is also a freelance writer who has reported for the New York Times, New York Observer, Time Out New York, Nation’s Restaurant News, and others. Michael has reviewed more than 200 restaurants for New York magazine’s website and is a contributor to David Wondrich’s Oxford Companion to Spirits and Cocktails. In addition, he co-hosts Hospitality Forward with Hanna Lee, a podcast dedicated to the hospitality and travel industry. Michael is a founding board member of the Museum of Food & Drink (MOFAD).
- Publisher : Harvest (June 1, 2021)
- Language : English
- Hardcover : 288 pages
- ISBN-10 : 0358362024
- ISBN-13 : 978-0358362029
- Item Weight : 2.38 pounds
- Dimensions : 8 x 0.91 x 9 inches
- Best Sellers Rank: #52,327 in Books (See Top 100 in Books)
- Customer Reviews:
About the authors
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
But this, this book is different. It has all the cocktails that I know and love from Katana Kitten, right down to the boilermakers and some of my favorites that have been pruned over the years. I can't wait to make some Shiso Gin and Tonics this summer on the patio, and maybe an Aki Paloma or two when the weather turns colder. Masa does great job walking readers through the history of each drink, the vibe he's trying to evoke, and of course how to make them. And the book itself is gorgeous. It immediately got a spot on my coffee table because the cover art is great and it's a little oversized (though not enormous).
Overall, I cannot recommend this book enough and may pick up another copy while it's still this cheap. I know that this one will eventually pick up some umeshu stains as I work my way through the extensive repertoire of Japenese cocktails.