The Japanese Art Of The Cocktail

by Masahiro Urushido

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 cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. 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.  

Genres: Cookbooks, Japan, Cocktails, Food, Cooking, Reference, Nonfiction

277 pages, Kindle Edition

First published June 1, 2021

Reviews

[Tim · Rating 3 out of 5]

While there are indeed recipes as one might expect in a book such as this, the book is more about the artistry of these drinks. I read an eBook ARC and I can already tell you I did not get the full experience. This is a book to have a physical copy of, a large coffee table book no doubt that will allow one to immerse themselves in the feeling rather than just reading the words and taking a quick look at the pictures. This is a book that provides ideas, history, culture context, it is all around a book that works on multiple levels and the authors are to be commended.

The photographs are stunning, the recipes though range in terms of difficulty (some items may be a little harder to find without going to a specialty shop), and some of them the price tag would be EXTREMELY high for. Honestly, if you're wanting this book to recreate the drinks, it may be a bit impractical. It really shines as more of a photobook and cultural study.

All around a love letter to the art of Japanese cocktail. Recommended to anyone interested in the subject from a historical/cultural standpoint, but maybe not so much for those just wanting to make their own beverages 3/5 stars

My thanks to Netgalley and Houghton Mifflin Harcourt for providing me a copy in exchange for an honest review.

[Kammy · Rating 5 out of 5]

Thank you to the publisher for advance copy of this book via netgalley!

What a beautiful book! I loved the stories and tips through out the book. But what takes your breath away are the images! What I wouldn’t do to be in Japan having one of them right now! A wonderfully beautiful book!

[Marie Sembar · Rating 5 out of 5]

The Japanese Art of the Cocktail by @masanyc and @michaelanstendig is best described as part memoir and part cookbook...🤔 barbook?? Each recipe includes a description that explains the origin of the drink (whether backstory or naming), a gorgeous image and uniquely detailed recipe. The level of care is such that the recipe you're reading seems like it might be the Everest of the book, but each drink is given that same exquisite attention!
🎃
Divided in three sections, there's bar recipes you'd find from the author's @katanakitten_nyc , creations by the author that feature elsewhere or were curated for specific events and then there's a section of bar snacks! Though the "snacks" look deliciously like lunch!
🎃
This green concoction is called Melon-Lime Soda, but henceforth should be referred to as "Stayin' Alive" because well the story description convinced me! So, Stayin' Alive is brilliantly balanced with Vodka, Midori, a Matcha-Lime Cordial (super simple flavored simple syrup), lime & sudachi juices, and soda water. The harsh alcohol taste that I am sensitive to was undetectable! Entirely! So when I say this drink has been perfected I'm not even kidding!
🎃
Okay, so for those of you that might be looking for a special bookish gift 🎄😆 for your family and friends, this is a great one! Also, if you ever wanted to visit NYC, this is a piece of it that you can experience now and compare to later! 😉
🎃
Thank you to @marinerbooksforbetterliving for this incredible #gifted book!

[Whitney Pergram · Rating 5 out of 5]

A BIG THANK YOU to Mariner Books for the ARC of The Japanese Art of the Cocktail by Masahiro Urushido, published on June 1, 2021. A beautifully crafted book filled with an abundance of skillfully crafted recipes—eighty in total! The phenomenal photography of Eric Medsker perfectly captures the dedication of renowned mixologist Masahiro Urushido, of Katana Kitten in New York City, to his craft.

Urushido is a master in the Japanese art of the cocktail. Although his cocktails are not easily replicable, the recipes and photographs presented herein make his art approachable. The ingredients used in these recipes speak to a deep reverence for and understanding of the natural world. The cultural significance of these ingredients and the practice of making these recipes is also conveyed well through the text, providing the reader with a greater appreciation of the sourcing of these ingredients and the skill required to craft a truly superb cocktail.

With the ongoing pandemic and COVID-19 travel restrictions, New York City seems as far off as the moon. I would love to one day visit Katana Kitten and enjoy one of these cocktails in person. Until then, this is the next best thing! ★★★★★

From the publisher: 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 cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. 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.

I received this book free from Mariner Books in exchange for an honest review.

5 of 5 Stars
Pub Date 1 June 2021
#TheJapaneseArtoftheCocktail #goodreads #giveaway

[Sam · Rating 4 out of 5]

This book doesn't fool around when it titles itself "The Japanese Art of the Cocktail" every photograph in the book is gorgeous I found myself staring wide eyed at the pictures, with the pandemic I had let my love of a beautiful cocktail fall to the side, as I don't really keep a large amount or variety of alcohol in my house it's not something that has been part of my quarantine.
Masahiro Urushido and Michael Anstendig's work makes me feel like this is something that I should be considering, taking time for myself and working to craft these beautiful masterpieces.

But even if finding some of the ingredients in these is impossible their are things that I learned about in here that I will be taking with me into the future, such as infusing alcohol with tea. There are some really mindblowing things in here.

[Maed Between the Pages · Rating 5 out of 5]

5 stars.

A delightful and fully immersive look at mixology in it's modern playful form as well as the original precision that makes it the art we know today.
The fact that I live in Japan and my husband is a Japanese chef means that I tend to know my way around a Japanese pantry, but I have yet to take that knowledge and put it to use when I make cocktails at home. This books has absolutely inspired me to do so!

I'm currently pregnant so I can't act on that desire yet, but I have tabbed the crap out of this book for future references and for syrups/orgeats etc. that I would like to try to make sans alcohol.
Masahiro Urushido's story is incredibly inspiring and I'm glad he decided to include snippets of his life/journey along with the recipes here.

[Rebecca Reviews · Rating 4 out of 5]

Masahiro Urushido’s The Japanese Art of the Cocktail is a beautiful and fascinating cocktail book. I love the stunning full-colour pictures and the lovely page design. I learned so much about Japanese culture as well as cocktail making! However, this book is definitely not for the amateur cocktail enthusiast as the specialized ingredient lists are lengthy and the drink-making process is complicated and requires specialty equipment.

The first portion of the book introduces readers to mixologist Urushido and his background. We learn about Japan’s drinking culture, the Japanese approach to cocktails, what constitutes a Japanese bar, and Japanese bartending styles and techniques. I think this section could have been better written and organized.

The cocktails have gorgeous full-page and full-colour pictures. I love the simple but sophisticated staging of the cocktails because it really allows the drinks and their lovely garnishes to shine. The page design and text are also elegant and easy-to-read.

The cocktails are enchantingly unique, innovative, and loving tributes to Japanese culture. The recipes are clear, well-detailed, and easy-to-follow. Urushido begins each recipe with a very informative paragraph detailing interesting facts about the cocktail. Some readers might find the descriptions to be lengthy but I learned so many amazing things about each cocktail like the history of its creation, fascinating Japanese cultural titbits, taste, why a certain ingredient is used, as well as what makes it different from similar cocktails.

I also love the cool and relevant drink names! The pretty Calpico Swizzle is an homage to the beloved Japanese soft drink, the Goma Colada jazzes up the typical pina colada with sesame paste, and Valley Stream is a vibrant green punch which blends cold-brewed sencha green tea and honeydew-daiginjo sherbet with a variety of alcohols.

Throughout every single recipe, you can clearly see the love, time, and effort that goes into the drink-making process. Every detail, from the garnishes to the glassware, is exquisitely thought-out. Many of the recipes also consist of components that are made completely from scratch! There are recipes for interesting things like kinako sugar, white miso crème fraiche, truffle butter-washed whiskey, and yuzu-lemon sherbet syrup.

I love the inclusion of a little section on bar snacks. Deviled eggs are livened up with Kewpie mayonnaise and Japanese Karashi mustard while fries are jazzed up with dried seaweed. I also appreciate the guide to Japanese markets in America as well as the section on the Japanese pantry which introduced me to many ingredients used in the book.

However, these drinks are not approachable to the beginner or intermediate home cocktail enthusiasts. While there are a few simpler cocktails, most of the recipes are complicated. The ingredient lists are lengthy and require many expensive specialty ingredients. Furthermore, many of the cocktails feature a multitude of steps.

I really would recommend this book to a very dedicated and advanced mixologist. However, this book is definitely worth buying for the stunning pictures and the fascinating cultural insight.

Thank you to NetGalley and Houghton Mifflin Harcourt for this book in exchange for an honest review.


🍹 🍹 🍹 🍹 out of 5 cocktails!

[Autumn · Rating 5 out of 5]

In The Japanese Art of the Cocktail, Masahiro Urushido has created a gorgeous book on how to make amazing cocktails, along with amazing family history and history of, first drinking, cocktails in Japan and what they first were. I loved hearing how he became fascinated with America in his movie choices! Urushido is such a likable guy, and I would love to have a cocktail with him! I think it is neat he told different drinks and what you could expect to pay for them. Not sure I could afford to drink with him though!

I will say this, I could not afford to make the many drinks that were new to me, and know where to find all the specific ingredients in my small hometown. They sounded amazing though, and I want one from The Master of the Cocktails! He was right about one thing I know. If you go to a bar that is for mixology, you will be waiting for a while and expect to pay more!

Thank you to the author, publisher, and Netgalley for allowing me to receive this ARC for an honest review.

[KennytheKat · Rating 5 out of 5]

This book was amazing. To see the different I
Ages of the drinks to finding drinks I know I want to attempt making, it give me the full experience of being a Japanese bartender. Although I drink in moderation, I feel like I have a lot recipes to try in the near future that I’m really excited about. If you ever want the full experience of being a bartender this book is a great start. This book is amazing a must read.

[Kate]

I tried so hard to gather the components to make even one of these drinks, but the ingredients are so specialized that it’s pretty laughable…ultimately I got barley tea, lapsang souchong, and brown sugar syrup and technically have that available for a cocktail/mocktail, but I haven’t actually combined and consumed it yet. The rest? Will pass, or just go to the bar and grudgingly hand over a 20 for someone else to make one…

[Kassidi. Under The Radar Books. · Rating 2 out of 5]

I’m somewhere in between DNF,ing or using this eBook as a resource.

I wish I had it as a coffee table book as I feel that it how it will shine.
As a cookbook, I thought it was more artistic and nostalgic than useful as many of the ingredients and recipes for the cocktails were expensive and out of reach in my location.

It was akin to Orpah’s cookbook in terms of relatability. I felt a little in over my head.
The vision was there, the artistry was there, execution is missing.

I do not recommend this title.
2 Stars

[Rivi · Rating 4 out of 5]

Note: I received this book as part of a giveaway; opinions are all my own

This cookbook is beautifully photographed and very unique as a concept. The recipes include both the ingredients as well as the recipes and steps for making certain mix ins and syrups. It provided a lot of interesting backstory, notes, terms, and techniques in addition to the recipes.

The recipes themselves are multi-step processes, so this is not your average shaken or stirred cocktail book. The book includes recipes for syrups unique to each recipe, as well as flavored salts, purees, and sherberts. The ingredients for the drinks, in addition to those you have to make from scratch (such as the syrups) are unusual to me as an American. The ingredients look very specialized and the recipes a bit complicated for my taste, but the drinks have a novelty about them I do not see in many other places.

I personally am not really a drinker, but I love making mocktails and flavorings for non-alcoholic drinks. There are a couple non-alcoholic drink recipes, such as the Haikara Mugicha (p. 171) and the Yuzu Hoppy (p. 172), but the cocktail recipes would not be easily made non-alcoholic (you could not easily swap out the ingredients for a non-alcoholic version). However, the syrups and mix ins are all non-alcoholic and ones I would not find elsewhere, so I will be using those for teas and drink infusions.

The photographs are beautiful, the page spreads are laid out in an intuitive way, and the cookbook is easy to navigate and unlike others I've seen before. I would definitely recommend this book for mixologists, cooking and drink enthusiasts, and those interested in learning more about Japanese drinks and elegant sips from a cultured chef.

[Harris · Rating 3 out of 5]

In The Japanese Art of the Cocktail, a lush, elaborate coffee table type book, bartender Masahiro Urushido explores and celebrates his craft and details his development as a culinary innovator from rural Japan to New York City. In addition to going over the history and ideals of Japanese cocktails, including sake, shochu, and Japanese whisky, Urushido shares the philosophies that guides his flavors, including ice and celebrations of seasonal ingredients. Much of the work explores the cocktails he developed for his New York Japanese-American bar, Katana Kitten, which would definitely make it hard to choose which one to go for should I ever have the chance to visit.

These recipes, the heart of the book, are mostly on the advanced end of bartending, not something you would tackle due to a spur of the moment whim or craving. Even the simplest highball or boilermaker drawn from Katana Kitten’s menu are complex and time consuming, nearly all calling for at least one housemade ingredient yielding cups of infusions and tinctures. While they sound delicious, trying them out would require far more commitment and expense than some casual experimentation, though I could see it as being highly inspiring to culinary professionals. In addition to Urushido’s creations, he also includes some from various mentors, pioneers, and colleagues among Japanese bartenders, some of which are a little more easy to tackle.

It would be fun to tackle one of Urushido’s boilermakers or something like the October Fizz, when I’m ready for a real challenge. Mostly, I’m inspired to hopefully visit the establishment someday.

I recommend other resources for crafting global cocktails at Harris' Tome Corner, here.

[Annie · Rating 5 out of 5]

Originally posted on my blog: Nonstop Reader.

The Japanese Art of the Cocktail is a visually stunning and elaborately presented ode to the artistry of Japanese barcraft. Due out 1st June 2021 from Houghton Mifflin Harcourt, it's 288 pages and will be available in hardcover and ebook formats.

This is a really beautiful book. It does include recipes, but honestly it's the gorgeously rendered photographs which elevate this bar book to the ultimate top shelf. Author Masahiro Urushido is the award winning mixologist behind the bar and an owner at Katana Kitten in NYC. The recipes are exotic and refined and exquisitely presented.

These are -beautifully- made cocktails and the blending ingredients are exotic, colorful, and will be moderately difficult and expensive to source (fino jarana sherry, Hinoki tincture (for which the author includes a recipe), specific plum brandies, and others with which I was even less familiar).
Some of the ingredients should be available at any well stocked grocery/liquor store although most will need to be sourced at specialists or recreated by the reader.

Cocktails are such a civilized interlude and this book includes a solid cross section of (new and variations on old) drinks to build mixology skills and impress one's friends at the next gathering.
Five stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Hanna · Rating 5 out of 5]

Katana Kitten is a gem of NYC. This book is such a treasure for understanding the Japanese Art of the Cocktail from an American lens. My friend is a bartender who worked at places of equal bartending status/values as Katana Kitten. I asked him to flip through my book only to declare that it is definitely a good cocktail book. I run all cocktail things by him, as I don't think people realize how devoid of 'true cocktail knowledge' most places are in the US.

That being said, if you want to understand more about Japanese cocktail making, learn some Katana Kitten recipes, and wish to build a home bar of delicious spirits instead of crappy heavily marketed ones, this book is for you. If you're set with your Grey Goose vodka soda, this book isn't for you.

If you want to skim through gorgeous photos of innovative, stunning cocktails, pick this one up. This book is a work of cocktail art. I would gladly drink any of the drinks in this book, especially the one served with a cat on top.

Thank you to NetGalley and the publisher for the ARC in exchange for my opinion.

[Robert Hudder · Rating 4 out of 5]

Okay, so I haven't made anything from this book yet. But there were some things that struck me about it. There is a large use of fruits in the form of sherbets and other additions. It doesn't appear to be overly sweet. Drinks are balanced with savourty (umami) ingredients and salinity.

There are some techniques that appear to be worth playing around with and I have a lot of ideas of which I hope some go somewhere.

Of note for me:
tepache (a fermented beverage with leftover pineapple skins),
Melon-Lime soda (a highball) p.71,
October Fizz p.99,
Truffle Old Fashioned p.104,
a reminder that you can make homemade vermouth,
try to make a whiskey highball with Jameson (and maybe truffle oil?)

The mark of a good bar book is if it gives you ideas on where to go. This book reminded me of all the sherry and fruit wine things that can be done. It reminded me that we have some good fruit wineries near here and shouldn't we use that for some of our drinks?

[Crystal · Rating 5 out of 5]

The Japanese Art of the Cocktail is such a gorgeous book that almost any page could be framed. The authors provide great historical context for some of the drinks and even some more personal stories as well. This cocktail book is not one I would recommend for all home-bartenders though. Most of the drinks are extremely complicated and require ingredients that many would not have on hand, and even some that most would not have access to. There are, of course, methods to alter the recipes should one want to try an edited version of the drink. Even if I can't make all of these drinks at home this book is absolutely wonderful, and now I just want to grab a drink at Katana Kitten.

5/5 Stars!

Thank you to Houghton Mifflin Harcourt and NetGalley for providing me with an e-arc of this book in exchange for an honest review.

[Claire · Rating 4 out of 5]

I received The Japanese Art of the Cocktail as part of a NetGalley giveaway.

My husband's grandmother was Japanese and has spent time in the country with his relatives; he says that Japan is known for perfecting things initially created by others. This seems to hold true for cocktails, at least, which crossed the Pacific from America in the late 19th century. In contrast to the showy approach taken by many American bartenders, precision and craft is the name of the game in Japan. The Japanese Art of the Cocktail explores Japan's unique twist on the cocktails and the flavors and philosophy that dictate it.

There are quite a few drinks here, but there's a lot of cultural context as well, which is really useful and illuminating. The presentation is gorgeous, with a clean layout and beautiful photography. Can't wait to break this out for our next get-together.

[Olivia · Rating 5 out of 5]

A little bit heartbroken that I picked up this book during my Dry January that has extended to present and in the midst of a time where I cannot travel to a good Japanese market (this book lists some!) to gather ingredients. Just an absolutely stunning book that truly follows through on the promise of "art." One of my favorite aspects of this book is the inclusion of bar eats that I can't wait to prepare for friends after entertaining is back on the menu. A necessary addition to any bartending book collection that you'll love perusing any time.

Thank you to Netgalley and the publisher for an e-ARC of this book.

[(a)lyss(a) · Rating 4 out of 5]

I received a copy of this book through NetGalley in exchange for an honest review.

This is a beautiful and thorough book!

There's a lot about the history of alcohol in Japan, the authors experience, and the restaurant. There is a lot of precision and specifics to making these cocktails at home. There's also food recipes from the restaurant menu. The pictures of the drinks are beautiful. The recipes in this book are incredible, but are also more time consuming than standard drinks.

It's an interesting look at unique Japanese food and drinks and what makes them so good.

[Sylvia Johnson · Rating 5 out of 5]

This was a fun book to read as I entered a new world for me of the Tokyo and New York bar scene with
side trips to post World War 2 Japan. The Japanese aesthetic was clearly evident in the photos of the cocktails. These are works of art. Recipes for the cocktails were included but so many liquors and processes were involved that I don't think many would attempt them. The bar food recipes looked tempting and accessible.

[Claire · Rating 4 out of 5]

This was very enjoyable and informative. I am not really a cocktail drinker but this makes me wish I was... I like that there are some matcha items in here as well. And now I know that if the Japanese bar sells asahi, they won't have suntory and vice versa and so funny that he compared this to Coke and Pepsi. It's witty and educational.

[Laura Duffy · Rating 5 out of 5]

This is a beautiful and unique coffee table book. It has a wealth of information as to how cocktails are done differently in Japan and also all the ingredients and tools that you will require to create your own versions of some iconic Japanese cocktails.

[Chris · Rating 5 out of 5]

This is so gorgeous! Can't decide wherever to shelve it with cooking and cocktail books, or art. The presentations of these cocktails are incredible and the photography is exquisite. This will be a show and tell volume for all my foodie and bartender friends. Thanks Goodreads!

[Carrie Honaker · Rating 5 out of 5]

Enjoyed the personal narrative, but the real star of this book is all the background on Japanese cocktails from the precise ice carving to the minimal ingredients that shine with less adulteration. The photos are stunning and recipes are inventive.

[Sebastian Castillo · Rating 3 out of 5]

Beautiful book. On top of that teaches you a little bit of the culture and mindset is not just a set of recipes.

Some ingredients are hard to find tho.

Try satori hanzo or dashi papi 🤤

3 stars for a cocktails book it’s the most it can get.

[Kea4 · Rating 4 out of 5]

It’s a nice collection of drink recipes. I guess this is more of a drink book than a cookbook.
Great presentation with the photo’s.
Some bar snack recipes are included as well.

https://theworldisabookandiamitsreade...

[Alfi · Rating 4 out of 5]

I didn't know Japan has a cocktail culture like this. I really like reading the preface, about the author's journey. Very interesting. The pictures in this book are also pleasing to see. Many of the drinks I haven't heard before, but I am curious to try.

[Jordan J. Andlovec · Rating 4 out of 5]

A fascinating look into how to fuse cultures together without losing either of them, and lots of good tips for making drinks. The recipes are highly specific and require a lot of specialty ingredients but I’m sure is worth the effort.

[Kat · Rating 5 out of 5]

Beautifully written and illustrated, love it!