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Kazuo Uyeda

4.60

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Kazuo Uyeda is a Japanese bartender, and the proprietor of Tokyo’s internationally-renowned Tender Bar. Since 1966, Kazuo Uyeda has been bartending in Tokyo’s most popular establishments. After serving as bartender at Kaikan for eight years, Uyeda graduated to the upscale Bar l’Osier in Tokyo’s famous Shiseido Parlor. It was here that Uyeda developed a cult following for his “hard shake” cocktail shaking technique—a procedure devised by Uyeda to maximize aeration and elevate the flavor of his cocktails.

In 1997, Uyeda opened Tender Bar in Tokyo’s Ginza district. As owner and head bartender, he mixes up an award-winning menu of classic drinks and Uyeda originals. Enthusiasts travel from around the world to sample offerings from Japan’s “hard shake” master.

In 2010, Kazuo Uyeda’s seminal cocktail book, Cocktail Techniques, was translated into English, giving Westerners an inside look at the relatively unknown world of Japanese bartending culture and techniques. Kazuo Uyeda has won numerous cocktail competitions, earning him a reputation as Japan’s best bartender and as the “grandfather of Japanese bar service.”

Best author’s book

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4.6

Cocktail Techniques

Joshua Skenes
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