Like Matt Goulding wrote in his book Rice, Noodle,Fish, “Japan is the land of a million shokunin, dedicated artisans who bless this country with their quiet pursuit of perfect”. One of the key reasons why ingredients and food in Japan taste so much better is specialization, choosing just one task or cooking style and doing it very well. Gen Yamamoto is one of such shokunins, who has turned cocktail-making into an art. At his pocket-size bar in Tokyo’s Azabu-Juban district, he makes the most incredible cocktails from organic fruit, vegetables and liquors from Japan as well as from around the world.
