interview with Mr. Hidetsugu Ueno

Everyone knows, my respect for the old masters, and my admiration for the barman of Japan.
The maestro Ueno answered my questionnaire , and these are their answers.
You always learn something when listening to a wise bartender as he.

Name, nickname?age?
Hidetsugu Ueno, has no nickname, 43years old who was born 21
st March 1968.
Wath soccer club do you support?
I don’t support anyone. No interest for soccer. 
You have been bartender for how many time?
About 20 years. 
Where did you learn mixology (institute or teacher)? or are you self
taught?
STAR BAR GINZA, Mr. Hisashi Kishi 
What drink do you like to drink?
I basically don’t drink. Drinks are for serve, not for drink for myself. 
which drink you like to prepare?
I don’t have any. I just make one my guests want. 
What music you like to listen when preparing a cocktail?
Well, I play Swing Jazz, Big Bands and some sound track from movies 
in my bar. 
Bottles that are not lacking at your home.
Show us one of your recipes of cocktails Please
What is your favorite liquor flavor.
I don’t have any favorite. 
What is the best day to visit you at your bar?
Anytime as long as my bar is open. I’ll always be behind the bar from open to close as long as I’m in my country. 
Some bartender that you admire in your country and the world.
I always want to be a nice person before to be a good bartender. 
Only one person who I admire from my country is Mr. Hisashi Kishi from 
STAR BAR GINZA. 
From rest of the world, I can’t name them all, it’s too many… 
Any book to recommend?
Sorry, I don’t learn from books much but I trust it’s a lot. 
Give a tip for the bartender who (wants to be?) star his carrer now.
Be patient, think well and deep. 
Thanks!

Uenos San + My old bar spoon + my friend Popi.

if the questions below, do not correspond ,
tell us a little about your work as a brand and as a teacher of future
barman? but please tell me your favorite bar tool thanks!
Your  bar is called? ( tell me the exact address and phone number for
reservations and schedules)
Name:
BAR HIGH FIVE 
Address: 
NO.26 Polestar Bldg. 4F, 7-2-14 Ginza Chuo-ku Tokyo 104-0061 
JAPAN 
TEL&FAX: 
+81-(0)3-3571-5815 
Open Hours: 
6:00pm ~ 2:00am (Mon. - Sat.) 
Sunday and Holidays are off. 
Tell me Why you got that name, to the place?
HIGH FIVE sounds fun, friendly and victory, that’s why. 
And I’ve never work outside of Ginza where is most high-ended 
business area in Japan.
Is open since?
4 th  of July 2008 
What is the price of a Dry Martini?
1,700yen 
What is the price of a Cuba libre?
1,500yen 
What is the price of a beer?
1,000yen 
What style of cocktails is offered in your bar?
I serve mostly classics. 
Have on your shelf, a  special or  rare bottle(your treasure) or an
special ingredient?
Not much, just ordinary stuff. 
Are you serving Claritos?
You told me to do before but I still haven’t. Sorry about that… 
They have some unique bottles? household supplies?
Someone might find unique bottles on my back-bar. 
And I don’t make homemade liquors because I believe bartenders 
should be good at using products well, not be good at making products 
well. 
what's your favorite bar tool?
Sorry again but I don’t have any favorite. 
It’s just tools for work. 

 A bottle of argentine liquor "bols neggo" that I sent to Mr. Ueno

Thank you very much Mr. Ueno for their answers, and readers thank you very much for stopping Her in my blog.


May the cocktail be with you.

Ichigo Ichie

Ichigo Ichie es una filosofía japonesa de como se debe atender a un cliente.


Hoy cuando el pueblo japonés pasa por un momento tan traumático es bueno recordarla.


Y para explicarla nadie mejor que el gran bartender Stan Vadrna discípulo del señor Kazuo Uyeda.

Para quien no lo conozca(¿aun queda alguien que no lo conozca?) Stan lleva gran parte de su vida dedicada a develar el "japanesse bartendig" a los bartenders occidentales.
Tan comprometido esta con esta filosofia que se la tatuo en su brazo.

Lo que sigue lo traduje de la pagina 42 de su libro paparazzi bar book.

 (hagan clic y comprenlo en amazon)

Ichigo - ichie

Hay que ofrecerle al cliente una experiencia, algo que lo haga volver.

Cada bar debería de tener el mismo pensamiento, básicamente

- las personas deben volver,por que allí quedaron satisfechas-.

Y si esos clientes regresan, uno como bartender debe considerarlo como otro desafío.

-Como lograr que estén aún más satisfechos,¿Qué más les puedo Ofrecer?-

Es un viaje sin final . Cada visita es un nuevo reto, cada trago es un nuevo desafío.

Ichigo-ichie "UN ENCUENTRO UNA OPORTUNIDAD"

Así que ni mas ni menos uno debe dar lo mejor de uno a cada uno de sus clientes, y cada vez que regresan intentar dar lo mejor de nosotros, una sonrisa un silencio un buen cóctel, esta en el arte del buen bartender descubrir lo que el cliente necesita, y solo tenemos una oportunidad.


Yo que soy lector de libros de coctelería encontré la misma pasión en todos los grandes, Pichin en su decalogo habla mas de la actitud del buen barman que de las botellas.
Y que un cóctel no esta completo sin una sonrisa


El gran Perico Chicote decía que mas le valía un barman que sepa solo 4 cócteles pero sea simpático, y sepa quien torea el domingo y como fue el partido de fútbol de ayer que uno antipático que sepa mil fórmulas.

Y para redondear la idea aquí cito a otro gran gentleman Gary Regan una de las personas mas respetadas en el ambiente y a quien admiro infinitamente.

Lo que sigue lo copie de la pagina 41 del libro Mixologist volumen 3 "the journey of the european cocktail" al final del articulo The Path of the bartender.

"We who choose a life behind the bars choose a life of service, and we must always remember one thing: Great bartenders don't go to work to serve cocktails.
They go there to serve their guests."
Que en español viene a ser mas o menos :


Nosotros que elegimos una vida atrás del mostrador elegimos una vida de servicio, y siempre debemos recordar una cosa :Los Grandes bartenders no van a trabajar para servir cócteles.
Ellos van allí para servir a sus clientes.


May the cocktail be with you.


Fede Cuco.


------
Gracias a Alberto por el libro Mixologist, y a Carlo por insistirme en comprar el libro de Stan Vadrna.