Forgot password?
Enter your information

Social networks

Please hold your phone upright

Atsushi Suzuki: I considered becoming a suchi chef, but eventually decided bartenders are cooler

Get +10 points

The Japanese bartender Atsushi Suzuki is the winner of the prestigious Chivas Masters 2017.He worked in Shanghai for a considerable amount of time, and only very recently returned to his native Tokyo. Here, he is the bar manager at the SG club, a new bar from the super-popular Shanghai institutions Speak Low and Sober Company.

My goal is to not let my guests get too drunk to truly appreciate the taste of the drinks. It’s not control; I just want everyone to have a truly good time.

 

When I work, I’m always absolutely relaxed. Therefore, my guests relax, too. Of course, sometimes I get nervous, but I keep myself under control and know how to make myself relax.

 

I listen carefully to what my guests say at the bar. It helps me understand what they want and what I can give them.

 

The hardest thing in my work is when I have to drink with my guests, but I have a hangover.

 

A bartender is a rock star behind the bar. I always wanted to have a cool job. I thought about becoming a sushi chef, but in the end, I decided that bartenders are cooler.

 

Today, a bartender isn’t just a guy who pours drinks for his guests and drinks with them. I want everyone to understand that. Everyone respects chefs; I want everyone to treat our profession the same way, and for it to be truly prestigious.

 

My style is doing what nobody has ever done before me.

 

Of course, sometimes I drink too much while I’m working. “Sometimes” means roughly once a month, although I try not to. Then I just ask someone on the team to take my place.

 

When I hire a bartender, I never ask them to make a cocktail, and for me, their experience or skills aren’t important to me. We work as a team, so the most important thing is that I can rely on them.

 

I try not to behave like a boss – otherwise, my colleagues won’t be honest with me. That’s the most important thing. On our team, everyone is equal – we just have different tasks.

 

 

Photo: Shinishi Yokoyama

This article is available for registered professionals only
Log inLog inCancel
Рассказать друзьям
Mail us

Comments (0)

To take part in the dialogue, you need to Log in.

To take part in the dialogue, you need to Log in.

Codex
Rogerio Igarashi Vaz presents 2018’s conceptual cocktail trends
History
Get +10 points
Codex
Rogerio Igarashi Vaz: "Sometimes, you can learn more in a bar than at school"
History
Get +10 points
Codex
Marc Alvarez: You never feel the pleasure of working if you do not learn to count money
History
Get +10 points
Trends
Hiroyasu Kayana presents Japan’s cocktail trends of 2018
History
Trends
Atsushi Suzuki presents Tokyo’s 2018 cocktail trends
History
Get +10 points
Trends
Luca Cinalli presents 2018’s Mediterranean trends
History
Get +10 points
You have disabled javascript in your browser. Our web site can not work properly without it.Enable it, please.