"At a cocktail, the moment of being deprived" Cocktailante Oblo owner Shunta Yamakawa
On both work days and holidays, interview projects "Good Anbe Adults" are spotted by spending their daily lives happily, and focusing on those who send a "good anbe" lifestyle.
This time, I was the owner of the member -based BAR "Cocktailante Oblo" in Nishi -Azabu.It has been active in various fields, such as new menu development of each company, event production, and cocktail production of magazines.This is Shunta Yamakawa (Yamakawa Shunton).
EANBE's SakaiI would like to visit OBORO,Shunta has the same heat wave master and goes to the sauna together. For Shunta -san, what was "good anbe", I always chatted while drinking, but this time I talked about it seriously.
* Good anbe is a word to use when you feel good in dialects such as Okinawa
"The moment you are deprived of cocktails"
-I'm happy because it's my first time to listen to Shunta -san seriously!
Yeah, this is the first time you are serious.
ー ー I would like to hear the story immediately, but please tell me again about the job you are doing.
In the OBORO store, I use cocktails using materials such as fruits, but in recent years, art direction and creative work have been relatively large. I also do the design of the space, but I outsource the concept work at the time of launching a new store, and the production of drinks tailored to the store that came from it. 70 % of stores, like 30 % of outside work.
-What was the reason for becoming a bartender in the first place?
When I was a student, I wanted to be a hairdresser. I want to be a hairdresser, go to a middle school and enter a vocational school, but I live alone because I live alone among beauty students, so I went to an Italian restaurant in a part -time job. That's a relatively good place, and even though it was a part -time job, I made it really serious training. But it became fun, and I did it for about 2 years in 5 weeks 5 weeks a week, and if I noticed it might be more like eating and drinking than beauty.
So, when I thought about having my own store, I was able to cook to some extent, and I wish I could make alcohol, so I got a job at a local bar in Kanagawa at the age of 20. It's a bite. However, that is also a serious bar. There is an organization called the Bartender Association, but I belong to it, and it's like a tournament or a good idea. I like fighting with people, so when I was doing something, I really liked it, so I worked straight for about two years.
However, there was a fact that I couldn't beat the people in Tokyo at the tournament. The information is slow, the trends are slow, and there are many guys who have not transmitted the technology. I came to Nishi -Azabu because I had to come to Tokyo, and it was an Amber one of the time, but after working for about six years, I opened Oblo independently.
-How did you decide the independent timing?
I decided to be independent by 30 as a rough and huge life plan, but at about 26 or 7, I thought I would have to solidify it. All the pillars were solidified. I was able to wind early in the phase because I didn't need to be used here, so I became independent at about 28. At the moment, life is quite winding.
It's simple but best to say it's delicious and get home
-What do you value when you work?
First of all, we take care of the materials. Fruits are taken from all over Japan and the world, but among them, I say that it is a first -class pin, and I only buy the best thing to enter, and control it in a very good condition. When it comes to sushi restaurants, tuna is aged and only delicious food is used with fruit.
* From Oblo Instagram
There are a lot of techniques, but it seems like I cut out the unnecessary freak and leave only delicious fruits. I'm particularly particular about putting out what the material itself is in good condition in the best condition.
-Did you learn that technology at a previous store?
This is almost original. Perhaps the deputy ingredients used are spring water that is not used in ordinary bars.The technology used when using fruit isIt is a technology that the bar is not in the bar, so I have no choice but to develop it myself. For those who are searching for the supplier and actually go to see them, or who do interesting things with vegetables and fruits, they have antennas all over Japan. After all, as a result of doing various things, I feel like I'm calm down.
-Please tell me the good moment when you are working!
There is probably a good moment in various jobs,Say it's delicious and get homeIs simple but best. I wish I could return home with a happy feeling, which is a little plus than when I entered the store. When you drink delicious things, good movies, or good paintings, there's a moment when you feel like you'll stop? I want to make it with a cocktail or taste. At that moment, the moment when you are depressed.
Shunta has a deep knowledge of art. Van Gogh's "Hoshizuki Night", which I first liked when I was in elementary school
After"Somehow put out a cup"I want to do the work. At first glance, it's a wind that seems to be nothing, but since the moment when customers enter the store, what kind of movements and what kind of members are coming? Looking at it, the recipe is changed according to the time zone.
Even if the shop is so crowded and everyone is drinking so much, I thought that this person would be stuck with this feeling, and when I offered a drink, I had a friend who was sick."This is really awesome!"There are times when it looks like, but I'm glad I remember that moment. Some of the customers are too good and crying, and this job was interesting.
Installation = Good anbe
-Please tell us about "good anbe" in your usual life!
This is already a character as a character. I have no choice but to say when I'm in the sauna. Especially when you leave the water bath and take a break, it is still good at that moment.It's a good anbe.Recently, the way of entering is becoming unique, and I do not take a water bath after the sauna, and I have a maniac. Suddenly going out and bathing outside. Take a bath and take a bath again. I'm addicted to doing my own way.
-Tenta -san also has a qualification as a "heat wave!"Did you have any changes since you got the qualification?
What is amazing is that it is called to the sauna. There are customers and sauna friends who know a little, and they all go with friends on their own. Somehow it's connected, and by the way, he seems to have a hot wave of a thermal, so he says he should call me a little. Speaking of the senior of the manager, Yamakawa -kun has a hot wave of a hot wave, so we'll be charged the sauna next time, so we have such a mysterious friend.
ー ー Sure, my friends have also increased. After that, you will feel one different!
oh yeah. Isn't it a sauner, sauna lovers? The Saer Hieral Key rises a little. It's like I'm a professional. The people around me are a hot wave of a hot wave, so he seems a bit professional. It's really good as a qualification.
ー ー This time, if you wear EANBE's Aloha to tell you a frank impression?
In short, it's easy to wear. If you think that long -sleeved Aloha is heavier, it's not heavier than you thought, or it feels good. This time I was thinking of wearing a jacket, but it would be nice to wear it inside when it was a little semi -formal.
The pattern is the same, and it is quite unique, so it is impossible to formal, but I guess it is a fashionable friend party, or wearing it in a solid appearance from above, or it is fashionable. If you wear it directly, you will be too close there, so I'm going to use it in a smart direction. The balance is important.
Tips for raising home drinking with a little ingenuity
ー ー Now, instead of not being able to drink outside in Corona, I would like you to tell me if you have a little upgrading home or if you have a recipe!
For example, if you buy a lemon sour in a can, just put the ice on the rock, make it like a lemon cut, and squeeze it, it will be delicious at all. It's not just a champagne or wine, but just buying fruits such as strawberries, cutting them into wine or champagne, and it's fashionable at all, and it's delicious. It might be better to match alcohol and various fruit materials.
ー ー Sure, drinking at home seems to be fun just by adding one hand.
Specific recipes, for example, they will reach oranges or houses at this time. Since the oranges are like squeezers, squeeze them, make mandarin juice, put in a cup, put ice, and put about one finger for two fingers, such as the appropriate shochu or vodka at home. If you add a gum ship there and mix it, you can make something like a very delicious Mikan High.
-It looks delicious! Mikan High, I would like to make it with EANBE staff!
I really want you to use a good syrup, but even if you can put it in coffee at home. Give me a little sweetness. If you can do more, you can balance with lemon or lime acid, but if you are at home, you can squeeze the mikan, mix it properly, add ice, and so on. Fruits that have arrived at year -end gifts can be made into a self -made cocktail.
For snacks, the taste of Matsumae pickles and kelp is very good for citrus. After that, when you eat squid sushi, there is a pattern that is collapsed from the top. With such a feeling, it is recommended to have a squid or a sweetness, and that has a slightly sea -like smell because it is very compatible for citrus.
* Finally, two thermal waves Saors are right: Daiki Sakai
When you meet with a loose atmosphere, you decide on a work and play.
Such a slowShunta, who is cool and longed, is just a "good anbe adult". Let's go to the sauna together! thank you very much!
【profile】
Shunta Yamakawa (Yamakawa Shunton)
Born in 1987 from Kanagawa Prefecture. Entered the world of eating and drinking at an Italian restaurant from the age of 18.
At the age of 20, he entered a bar belonging to the Japan Bartender Association and won many cocktail contests.
Acquisition of whiskey connicer.
He is currently the owner of Nishi -Azabu Cocktailante Oblo, and is active in various fields, including developing new menus, event production, and making cocktails in magazines.
* Sekaino Owari Insomnia Train Tour Official Cocktail Production
* Olmeca Altos Bandera Cocktail Competition Japan winning (participating in the same world tournament)
■ Shunta Instagram
https://www.instagram.com/shuntata/
■Cocktailante Oblo Instagram
https://www.instagram.com/cocktailanteoboro/
■Cocktailante Oblo HP
※the currentCocktailante Oblo is not a member recruitment period,If you have any consultation on menu development, event production, cocktail production, etc., please feel free to contact us!
