Yesterday was the day – the day the category of The Home of Suntory DOJO 2024 showcased the entire learnings they’ve acquired through the programme and current their Kaizen Traditional.
Assessing their serves had been the legendary Hidetsugu Ueno from Bar Excessive 5 in Tokyo, James Bowker, The Home of Suntory International Advocacy Supervisor and we’re very glad and proud to say that we’ll be within the judging sizzling seats too.
Not solely had been we searching for scrumptious tasting drinks that elevated however nonetheless adhered to the DNA of a basic cocktail, we had been checking the aesthetic and gauging whether or not the serve stood out for being really memorable. Then in fact, there was the enterprise of that all-important Omotenashi second – we had been looking for rituals that embodied The Home of Suntory DOJO core values of concord and Japanese craftsmanship. In different phrases, it was a particularly exacting however extremely thrilling day.
Ryan Mackie from Lyaness got here out tops total, however forward of his winner’s interview, we chatted to The Home of Suntory DOJO 2023 winners, Francesco Cercato, from Scarfe’s Bar on the Rosewood Lodge, London and Amine Azil Fechtal, from Endo At The Rotunda.
We hear their ideas on taking part within the programme, the way it has impacted their bartending model, discover out their biggest learnings and far, way more moreover. The Home of Suntory DOJO is for all times, not simply the length of the programme.
Let’s begin by discovering out while you each first heard concerning the DOJO programme?
Francesco: The primary time I heard about DOJO was by way of my pricey colleague, Arturo Burzio, who participated within the first version. My impression was that it wasn’t simply an “strange” competitors however extra of a journey into Japan itself, its traditions, and merchandise, all carefully tied to the pillars of Suntory and its portfolio.
Amine: I first heard about it from my former colleague at Swift Bars Pablo Navarro who was additionally one of many Dojo 2022 winners. Once I went to the web site and skim concerning the programme, I assumed that it was an unbelievable worth, I had by no means heard of a contest that gave such an immersive expertise and academic depth
Why did you need to participate?
Francesco: I’ve all the time been an enormous fan of Japan and Japanese mixology. I nonetheless bear in mind watching Ueno-san’s masterclasses on YouTube and making an attempt to use what I realized every time.
Amine: I really like Japanese tradition and The Home of Suntory merchandise are a few of my favorite spirits to drink neat, so I assumed it might be an amazing alternative to study extra concerning the tradition and the model.
How would you describe your bartending model earlier than taking part within the programme?
Francesco: As I discussed earlier, I all the time held nice respect for Japanese model and mixology. My method wasn’t drastically completely different, however I used to be definitely much less conscious of sure nuances. I lacked the depth of understanding in learn how to let the smallest particulars contribute to the general expertise. Whereas I had a strong basis, I hadn’t but developed the eager sense of steadiness and mindfulness that I now carry to each drink I create.
Amine: I used to concentrate on historical past, recipes and merchandise.
How would you describe your bartending model now?
Francesco: Stylistically, I haven’t modified, however my method, particularly on the inventive aspect, has developed considerably. I now depend on three elementary phrases: refined, refined but advanced.
Amine: I’m extra conscious of seasonality and craftsmanship and have respect for nature and appreciation of each visitor.
How do the learnings from the programme play into your work behind the bar and your common appreciation for drinks?
Francesco: Fortuitously, I’ve all the time had nice mentors who taught me concerning the relationship between a well-balanced drink, a garnish that is smart, and the reference to the visitor, how a drink and its clarification can spark nice conversations and generally even friendships. The DOJO expertise was unbelievable, and what stood out essentially the most for me was the meticulous consideration to element all through the journey.
Amine: It has made me extra conscious of my environment and the merchandise I exploit to proceed educating myself extra holistically.
What was the one most vital factor you took away from the programme?
Francesco: I used to be really amazed by the fixed interaction between nature, the transformation of uncooked supplies, and the artwork of hospitality. It’s unbelievable to see the deep that means behind issues.
Amine: Omotenashi, the artwork of Japanese hospitality. I used to focus means an excessive amount of on product and historical past. Nonetheless, a visitor is extra more likely to bear in mind an amazing expertise than an amazing drink.
What did you find out about your self through the programme?
Francesco: I found that I have to imagine in myself. It’s important to place confidence in what we do and to raise our work by infusing our values. On the similar time, it’s essential to know that we’re nothing on our personal: there are immense abilities round us that finally turn out to be a part of our group.
Amine: If I targeted on the issues that I really like creating and that I’m inquisitive about I might discover all my potential as an expert bartender.
What did you find out about Japanese tradition that has had essentially the most influence on you?
Francesco: Wa, the concord with nature. As I discussed earlier than, generally the nice distinction lies in consciousness, of what surrounds us and of who we’re and what we’re searching for. I’ve all the time felt a robust connection to nature, however I had by no means tried to raise that bond spiritually. It was in all probability the suitable time for me to turn out to be conscious – the suitable mindset, the DOJO expertise, and the books I used to be studying in my non-public life all aligned.
Amine: The visitor is all the time first – that continues to humble me and helps me to develop personally and professionally.
What was your favorite a part of the programme, for enjoyable?
Francesco: Undoubtedly the Ikebana masterclass. Watching everybody so targeted on making an attempt to know the Japanese aesthetic sense after which seeing 15 bartenders (in my spherical we had been all guys) diving into choosing, chopping, and arranging flowers in a vase, it’s not one thing you see every single day! It was extremely constructive, but in addition fairly hilarious on the similar time.
Amine: Assembly different superb bartenders from across the nation.
What was your favorite a part of the programme, for progress?
Francesco: The tea ceremony masterclass. There’s one thing extraordinary on this ritual’s consideration to element and the steadiness it creates between physique and spirit.
Amine: Studying the whole lot that I might concerning the spirits I really like.
What was your favorite a part of the programme, for creativity?
Francesco: The masterclass concerning the completely different model and strategies utilized by Suntory to create all of the spirits. Particularly, I wish to say the phrase: ‘Tsukuriwake’ – the range of constructing and the deconstructed whisky tastings.
I developed a system the place I emphasise the drink’s spine and use ‘shoulders’ that generally aren’t even noticeable however carry the whole lot collectively and make sense of the entire.
Amine: The Kaizen philosophy, which I interpret as steady enchancment with endurance.
Is there a quote or message from one of many masters that also resonates with you? If that’s the case, what and why?
Francesco: One message that resonated with me was concerning the relationship between simplicity and depth: even the only issues, when completed with care, can create extraordinary moments.
Amine: As soon as once we had been visiting the Osaka Plant we handed by Shinjiro Torii’s statue, Raffaele advised me that considered one of founder’s favorite sayings was: “Yatte minahare”, which implies , “Go for it!” and will also be interpreted as, “Dream huge, take challenges and by no means quit.”
Describe your Kaizen Traditional and the way it introduced all components of the programme into apply.
Francesco: My Kaizen Traditional was a Negroni. Kaizen means “fixed enchancment,” so my aim was to maintain the construction of the drink intact whereas subtly including substances to raise it.
I used an oshibori infused with orange important oils to honour custom with a contact of innovation, very like how Toki whisky was conceived. I additionally included Sakura vermouth, a key botanical of Roku, Tawny Port, to evoke Suntory’s historical past, Plum Empirical for complexity and steadiness, Fujiyama inexperienced tea syrup to echo the tea ceremony, and Koji for a touch of salinity that opens up the flavours.
Amine: Mine was a Corpse Reviver #2 and I basically developed it by following the model’s philosophy:
Wa: Unpasteurised Junmai Daiginjo and Haku quinquina with pure Japanese botanical together with sakura flowers and leaves, inexperienced tea, Hovenia dulcis extract to scale back hangover and yuzu peels (harvested in season and frozen). Haku triple sec infused with pure peels of yuzu, bitter orange and oranges harvested in season.
Monozukuri: No warmth has been used on any of the infusions or natural sugar syrup. Tremendous lemon juice clarified, I used one lemon with its pores and skin to provide 333 ml of juice thus producing extra product, decreasing waste and increasing the lifespan with out compromising the flavour.
Omotenashi: Handmade ceramic cup and backyard temple with Torii gate symbolising cleaning of spirit. All the weather within the backyard are pure. Mandarin infused Haku and absinthe spray to raise the senses. Hangover analysis confirmed that vodka and rice spirits induce much less hangover, due to this fact Haku, sake and Roku are the principle spirits used aside from the absinthe.
I wished the drink to replicate the experiences I had with The Home of Suntory DOJO, contemplating seasonality and enhancing the ritual with orange-scented oshibori and incense. The consequence was a balanced, barely floral drink that greatest represents Roku Gin’s qualities.
Your Kaizen Traditional needed to replicate your learnings from the programme, however how did it replicate you personally?
Francesco: One factor I’ll all the time carry with me from DOJO is that usually, easy issues completed with cautious consideration can create extraordinary moments. I used to be significantly struck by the emphasis on craftsmanship. For the garnish, I merely sliced an orange, nothing fancy, however I attempted to slice it as completely as potential. At this level in my life, I’m specializing in understanding how I can do issues higher, even people who I as soon as took without any consideration.
To sum it up, I’d say: it’s not simple to remain targeted on the whole lot on a regular basis, however we should make an effort to be conscious and current with ourselves.
Amine: It gave me extra endurance and appreciation of the method to create memorable experiences.
Why would you encourage different bartenders to participate within the programme?
Francesco: Because the query suggests, I’d advocate this programme to everybody. DOJO isn’t a contest; it’s a journey into Japanese tradition that celebrates the unbelievable dedication behind the merchandise inside the Suntory group. I all the time wished to participate, and I’m grateful to DOJO for the fantastic insights and teachings I obtained. However I’m additionally grateful to myself for recognizing the attractive qualities inside DOJO. It really shocked me!
Amine: As a result of it’s a model run by individuals keen about their jobs, it should all the time be a constructive expertise. Especial due to Raffaele Di Monaco, James Bowker and Ueno-san for all of the teachings.
Three phrases to explain The Home of Suntory DOJO and the influence it may have in your profession?
Francesco: Authenticity, mastery and connection.
Authenticity: DOJO immerses you in Japanese tradition and values in such a real means that it shapes not simply your skilled expertise but in addition your private outlook. It teaches you the deep that means behind craftsmanship and a spotlight to element, that are really transformative.
Mastery: The programme pushes you to refine your expertise and develop an understanding of steadiness, precision, and approach. It’s about fixed enchancment, or kaizen, which actually elevates your craft to the following stage.
Connection: DOJO isn’t just about studying individually; it’s about constructing relationships—whether or not with the merchandise, the traditions, or the group. The bonds you kind along with your fellow members and the shared experiences create a way of belonging that continues nicely past the programme itself.
Amine: Ardour, schooling, legacy. I really feel like it’s a profession booster, like boot camp, it should widen your imaginative and prescient and aid you hone in on what’s vital.
For extra on The Home of Suntory DOJO Programme, see suntorydojo.com and observe Raffaele Di Monaco @raff_suntorytimes
