![]() If you had to listen to one album on loop, for the rest of your life, what would it be? I was with my friends, and we were enjoying a selection of very fine spirits from 7-Eleven, straight out of the bottle. The broth needs to be “hot” yo.įirst time I ever got drunk (and very sick), was at this very shabby, abandoned shack on a mountain in Japan. The first sip of lukewarm ramen broth at a well-known ramen place in NYC. ![]() It tasted absolutely spectacular and sweet, especially after having six tall boys of Red Bull the night before when my wife was in labor. I had many sips in the nursing room next to my wife with our newborn wonder peanut. The bottle was gifted to me by my friend Max Warner. I wanted to be like my dad, the kindest person I’ve known in my life.Ĭhivas Regal 25 year when my daughter was born in November 2017. So what does Urushido do when he’s not manning the pouring Okinawan rum for Daiquiris? Here, he tackles our Lookbook Questionnaire to share his weekend routine, his economical wine bar order and a lifelong instant noodle habit he’s not quite ready to kick.- Tatiana Bautistaĭirector of Deliciousness at Katana Kitten Managing Partner. “If a guest orders the same drink again, that’s the first sign that maybe we’ve made a good drink,” he says. In stark contrast to the expected formality of a Japanese-style cocktail bar, the menu, with drinks like the Midori-laced Melon-Lime Soda, showcases a playfulness that carries over to the rest of the bar’s atmosphere.įor Urushido, however, the highest compliment he could receive is a repeat order. He explains that each drink should easily convey its “simplicity and deliciousness” just by the description on the menu-which, at Katana Kitten, is pared down to five highballs, five signature cocktails and five boilermakers. ![]() Last year, Urushido left his longtime post at Saxon + Parole and, with partners James Tune and Greg Boehm, opened his own West Village bar, Katana Kitten, which has quickly garnered industry-wide acclaim.īut beyond the accolades, Urushido just wants to ensure his guests are enjoying themselves. During his tenure there, the bar team racked up numerous titles including “World’s Best Restaurant Bar” from Tales of the Cocktail in 2013. Seven years later, he moved to New York where he met Naren Young who helped him land a bar manager position at Saxon + Parole, where he stayed for another seven years. Despite being the managing partner at one of New York’s most notable new bars, Masa Urushido is quick to attribute his success to the hospitality community that helped him along the way.Īfter working as a food runner at Tableaux in Tokyo in 2001, he dove head-first into the world of fine dining, working closely with restaurateur Hiro Shinkawa. ![]()
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