Kaizen Classics: Vorarlberg man wins quest for Japanese beverage perfection

It was a welcome change from the oppressive August heat: Mr. Tokyo ice cube carvers give guests double shifts at Vienna bars. First and foremost, care. Hidetsugu Ueno in »+43« To the excitement with Japanese bar techniques such as the famous “Hard Shake”. Then, the head of the “Big Five” appeared as a guest in Vienna. “Truth and Dare”Here too, Ueno-san was great with his work ethic (and obligatory braces). Drinks like his The White Lady also gave a preview of the Kaizen Classic competition, in which Suntory Ueno-san House participated. Brought to Austria.

Kaizen – with Total Quality Management approach

Along with that Global Advocacy Leader James Booker and Falstaff by Roland Graff The Japanese sought “The Beginner” After Classic Drinks Based on the Kaizen PrincipleThis philosophy, which actually comes from management theory, is based on continuous improvement of processes. “When I got my first black belt as a martial artist, my master just said I was now beyond beginner level,” said Booker, never satisfied with what he had achieved. “Whether you spend two years in the bar, five or even 30 years like Ueno-san: you’re still learning something new.”

The eight finalists spent the afternoon mixing the perfect version of the established recipe with Suntory spirits. However, there was little noticeable change in the balance of the cocktail. » The guest should Best version of the drink Without tasting personal “evolution”, I swear. Brand Ambassador Pauline “Polly” Schulz The bar community to the difficult task.

Watermelon sashimi for “dirty martini”

It had already organized a “dojo” training program under the Japanese flag in recent months. This bar training, which focused on the crafts and culture of the island kingdom, was held in Austria for the first time. There was an introduction to bartenders Rice scent (Vodka base “Hako”) as well as calligraphy lessons. The program also includes making your own cocktail glass or ikebana. Two of these competitions are secured. Julian Hackett, the new bar manager in Vienna at the Lindner am BelvedereWhen combined with Nagano it was all about first class – applying Far Eastern hospitality to guests.

This showed how deeply the eight participants had absorbed the spirit of “omotenashi.” Ronald C. F. Antunes (“The Sign Lounge”, Vienna) A twist on the Manhattan. Complete with sake, calligraphy and an iced pitcher, it looked like a still life in the Far East. But also the drink from Anna Polshek (“Joseph”, Vienna) The jury was sent directly to the island kingdom. Kaizen's improved “Martini” took the rice base of Haku vodka with a blend of rice wine, wormwood and the famous nori seaweed infusion. There was also watermelon sashimi in ponzu sauce.

The fruits also inspired the Manhattan. Feng Liu from “Birdyard” in Vienna. The whiskey was infused with genmaicha and yuzu, and the bittersweet taste was complemented by Japanese plum. In the end, the award went to the simple, light and delicious Whisky Fizz. Chris Bogacznyj (“Stiftskeller”, Mattsee)The bright appearance was thanks to the strained lemon juice, and the exotic touch came from the homemade pandan leaf soda, which was intensely carbonated – a true “kaizen” move!

Kyoto trip for bar manager “Luster”.

To get the main prize, which is in The End in “Chapter 7” Introduced by Ueno-san, the drink itself accounted for only 25% of the “Dojo” participants who earned points from all tasks such as the short test and blind tasting in the final; thus, it beat “Toki Highball” to take second place in “Kaizen Classics”. Adrian Zak Thanks to Bogacznig's excellent knowledge of spirits, he is still on his way home. The first person to congratulate us was the bar manager of Vorarlberg. Laster's Vienna colleague Marvin Felsberger A. He entered the final himself with a “Morning Glory Fizz” covered in pumpkin seed oil.

Adrian Zak is going to Japan in November. Not only will he deepen his knowledge of the local pub culture, but we will also “drink our whisky under the waterfalls,” as he puts it. James Booker He expressed this forcefully in his anticipation of the Kyoto trip. Followed by one Arigato Gozaimasu – Including the perfect bow – for all participating bartenders.