The bar with the world best Japanese bartender, バーテンダー世界一がいるバーの日常 

We appreciate those of you who trust the process. There's one woman who will say "what's that" and then "did you just.." about 4 times every drink. I'm like yes these are bitters and this is rye. There's a fine line that gets blurred after drink 3 for some hahhahah. She's very nice though. Her whiskey and coke just makes her inquisitive

clearly, you're not a bartender and I who am no one, I've seen bartenders do really great work, not him, look at what he does, no homemade things, no technique, he put some ice in the martini glass for like 2 secs and stirring with his own hand, where's professionality in this? You usually use a bar spoon, not the hands. Anyway, no explanation of whatever the heck he is making, no customer care if he is the best in the world, well I'm quite someone tbh

@@simonesica3551 I will be a critique here. I do not consider this guy to be the best bartender in the world as they claim. The guy has no technique to awe the audience everything he did was very simple yet at the same time lacking any special touch. It could be the choice of drinks they requested in my view those cocktails where over the top to syrupy and foamy to over the top sweet and to over the top high in alchohol volume. Me i would preffer natural clean herbal drinks where they work with fresh herbs like rosemary, sage, thyme, maybe even olives and mineral waters flavored with just a bit of sweetness or topped off with citric peels like lemon or orance peel. Maybe add some spices like clove, cinamon, or star anice maybe drop a dry round of blood orange slice or dried pear slice. And just enjoy the best fusion of vitamins in a light tonic cocktail. As for the alchohol i would preffer healthier options like original grey goose french vodka which is said to lower blood pressure. Vodka is cleaner but just a touch of vodka like half a shot glass vs 1 full shot glass. It makes the cocktail very clean well balanced and not over powering or over whelmingly sweet or bitter. Just healthy for this he might as just made a special kind of mojito to impress us but no the guy thought he worked at a juicebar rather then an actual bar. But hey the effort is still worth the views they didnt even pair it with lamb chops.

@@simonesica3551 and he grabs the shakers with the hand inside, this little things are rookies fails

You guys here doesn't know how Ishigaki sensei being the most best bartender in Japanese. He style of making cocktails is the fresh ingredients, this is the signature of Ishinohana bar in every cocktails. The Japanese glass, it's very thin that if you chill it with ice too long, the ice will be over diluted. Look at that clear ice, you has to get it rest out side to keep it not cracking when it reach liquid. That's mean the bartender has to be perfect timing to make cocktail. The last, Ishigaki sensei use special custom bartools, you will never find that boston shaker in anywhere else. It's the reason his shaking like it.

Remember, if you visit, DO NOT TIP YOUR BARTENDER AND/OR WAITER.

10:15 really?

@@thelittlefish5016 so he spilled one drop after working PERFECTLY at light speed for hours and his statement is no longer valid? what?

@@dalium4085 id like to see him work a busy 30 minutes then a slow 6 hours… it’s one thing to bartend where you make a list of your own preselected cocktails one at a time. It’s different when it’s a slammed Saturday night at 12am and you have 20 people in front of you asking for 40 individual drinks that are 8 different cocktails and you gotta take those orders and figure out the best way to go about making all of these and keep them happy while getting on to the bar back for not getting the closest ice well back up after he broke a glass in it. That’s real bartending.

@@c.j.t7269 actually; i recently went to visit him in tokyo. i asked him how he gets better; and he did mention just that - that it's easy to make a cocktail for a single customer, but much harder when it's a busy night. he practices doing the same motion over and over (like fetching a bar spoon) to shave off seconds when it becomes muscle memory. that way, he says over the course of a night, he saves more time, which allows him to service the customers better. honestly a baller dude. really enjoyed talking with him.

How do I start bartending? I’m 20 years old and not sure what I wanna do with my life.

@@alow4012 just read some books that contains the classic recipes, watch yt videos and take some courses if you have the chance and practice a lot

Start by learning the basics by yourself. Learn about the instruments/tools that are used in a bar, and how to use them properly. Learn some easy cocktails (internet, books). After you have a basic understanding of that, search for some courses near you and work at it. You cannot learn everything online, you need to have a good teacher and you need to practice (a lot!). That's what I did! :)

@@alow4012 work at any restaurant or bar and be the best server and it will happen. Study your craft and once you have the skill and speed it never leaves. I worked some ferociously busy bars, and sometimes solo, so my best attribute is my speed. There's a time to flair, and a time to make 25 drinks as fast as possible. It's stressful at first until you're comfortable in your ability. You'll be slinging cocktails in no time. It's the most fun job I've ever had tbh.

@@alow4012 you'll get trained on LIT and margaritas martinis etc by the place. Your phone is your friend bc we all get stumped by a crazy drink sometime. Layered shots are the ones for me. I know a couple hundred but there's thousands. Studying obviously. Get flair bottles to practice simple pour techniques, but mostly find a place to serve food with a great bar and work your ass off. Tell them that's that's you want. Get it on your resume and you're golden.

建前：バーテンダーさんすごい！ 本音：海外のバーによく行く俺すごい！ 笑っちゃうね……w

@@KK-so3en そういうの結構です

@@KK-so3en 他人に嫉妬せずに自分をブラッシュアップしましょ。その方が建設的です。

@@KK-so3en なんか哀れだなぁ...

@@KK-so3en そういう風に捉えてしまう貴方の思考がキモいし、自分のこと下げてることに気づかないの草

liquefy it and then beat it makes no sense..promote the flair

It’s hard to mess up a jack and coke. Bc regardless ima drink it 😂

Not Just like sushi, like food in general, a good presentation changes the whole feel of the food, and obviously the recipe itself needs to be followed for the expected result

Bar flair is fine if it serves a purpose during service. Bartending is part performance art

​@@johnolmos8670 Flair bartending is for vapid cunts and tourists. It has no place in a real bar.

Origato

詳細、Thanks😂

🥂

Unless you get a 1.5 oz pour then you're pissed lol

По русски разговаривай

He is a very fine bartender

Concordo

Alchile si carnal toda la razón

ശെരിയാണ്

Don't get out much?

なるほど、BAR行ったこと無いのでこんなにうるさいのはちょっと嫌だなと思ってましたが実際はもっと静かなんですね

Это хорошие слова 👍🌠

@@Ittou-Ogami 私にはちょっと乱暴に見えた(笑)

最後のバースプーン回しすぎw これでは水っぽくなってしまう

@@nachitonacho9732あら、プロの方ですか？😮

随分荒いな～～～音もうるさい！

だけど、この人が作るジントニックは呑みたくない。 冷やしてもいないグラスにNo3を注いでる。しかも、そこから氷を入れてステア、せっかくのジンが水っぽくなってしまう。

ステアという技法は単純に混ぜて冷やすだけじゃなく、そこに溶けた水も融合させるという側面もある 複雑なボタニカルのどこが強調されるかが変わってくるので、この店独自のジントニックが出来上がるのでしょう 知らんけど

Did you just say Mashallah to a bartender's work ? Hahaha that's haram my friend, but here i am watching these videos :x

Nany?

I totally agree with your opinion

What a marvelous comment!