"Cocktails will captivate you" Cocktailante Oboro Owner Shunta Yamakawa
An interview project "Good Anbe Adults" that focuses on people who enjoy their daily lives on work days and holidays and who lead a "good Anbe" lifestyle.
This time, we interviewed Shunta Yamakawa , who is the owner of the membership bar "Cocktailante Oboro" in Nishi-Azabu, and is active in various fields such as developing new menus for each company, producing events, and making cocktails for magazines. This is (Yamakawa Shunta).
Mr. Shunta, who is Eanbe's Sakai who is bothered by Oboro, has the same heat wave qualification, and sometimes goes to the sauna with him. I used to talk about what "good anbe" is for Shunta-san while drinking, but this time I talked about it seriously.
* Good Anbe is a word used when you feel good in a dialect such as Okinawa.
"Cocktails for a captivating moment"
-I'm happy because it's the first time I've heard this seriously with Shunta-san!
Well, it's the first time I'm serious.
-I would like to hear from you immediately, but please tell us about your current work.
In Oboro's store, I mainly do cocktails using ingredients such as fruits, but in recent years I have been doing a lot of art direction and creative work. I also design the space, but I outsource the concept work when opening a new store and the production of drinks that match the store that I pulled from there. About 70% of stores and 30% of such outside work.
-What made you become a bartender in the first place?
When I was a student, I wanted to be a hairdresser. I wanted to be a beautician, so I went to a vocational school and went to a vocational school, but since I live alone while I was a cosmetologist, I thought it was better to learn cooking, so I went to an Italian restaurant as a part-time job. That's where I'm pretty apt, and even though I'm a part-time job, I've been training very seriously. But it became fun, and I did it 4 weeks 5 times a week for about 2 years, and when I realized that I might prefer eating and drinking to beauty.
So when I thought about having my own restaurant, I was able to cook to some extent, and I wish I could make sake, so I got a job at a local bar in Kanagawa when I was about 20 years old. It was. However, it's also a really serious bar. There is an organization called the Bartenders Association, but I belong to it and want to participate in competitions. I like to compete with people, so when I was trying to win or lose, I really liked it, so I worked straight for about two years.
However, there was a fact that I couldn't beat the guys in Tokyo at the tournament. Information is slow, trends are slow, and there are a lot of guys who haven't been able to convey the technology. I came to Nishi-Azabu thinking that I had to come to Tokyo, and that was the previous shop, Amber, but after working there for about 6 years, I felt like I opened Oboro independently.
-How did you decide when to become independent?
As a rough and huge life plan, I decided to become independent by 30, but when I was about 26 or 7, I thought that I would have to solidify to that extent. All the pillars that were there have solidified. Apart from that, I was able to quickly wind into the phase because I didn't need to use it here, so I became independent when I was about 28. So far, life is in the midst of a lot of winding.
It ’s simple but the best to have people say it ’s delicious.
-What do you value most when you work?
The first thing to do is to take good care of the material. Fruits are taken from all over Japan and all over the world, but among them, the pin ones that are first-class products are purchased, and only the best ones are purchased and controlled in a very good condition. At a sushi restaurant, tuna is aged and only delicious food is used.
* From oboro instagram
There are various techniques, but it's like cutting off the extra weird miscellaneous flavors and leaving only the really delicious fruit. I am particularly particular about putting out the materials that are in good condition in the best condition.
-Did you learn the technique at the previous store?
This is almost original. The auxiliary materials I use are probably spring water that I don't use in ordinary bars. The technology used when using fruits is a technology that bars do not have in the first place, and there is no technology in the world, so I have to develop it myself. People all over Japan who are doing interesting things with vegetables and fruits, such as searching for suppliers themselves and actually going to see them, have antennas all over Japan. After all, as a result of doing various things, I feel that I am calm down to the current method.
-Please tell us a good moment when you are working!
There are probably good moments in various jobs, but it 's simple but the best to have people say it's delicious . I hope you will feel happy and feel a little more positive than when you entered the store. When you drink delicious food, watch a good movie, or see a good painting, there are moments when you feel like the time has stopped. I want to make it with cocktails and flavors. That moment, the moment that fascinates you.
Shunta has a deep knowledge of art. Van Gogh's "Starry Night", which was the first thing I liked when I was in elementary school, is the mural painting inside the counter, which can be said to be the signboard of the shop.
I also wanted to do the work of "somehow serving a glass" . At first glance, it seems like I'm not thinking about anything, but from the moment customers enter the store, I've been watching them, what kind of movements, what kind of faces, and what kind of members are coming. I look at it and change the recipe according to the time of day.
Even when the shop was so crowded and everyone was drinking so much, I thought that this person would stick like this , and when I served a quick drink, my friend who was flirting said, "This is so messy. There are times when it becomes like "!" , But I'm happy to remember those moments. Some of the customers started crying, so this job was really interesting.
Arrange = good anbe
-Please tell us about "good anbe" in your daily life!
This is already a sauna as a character. I have no choice but to say when I'm in the sauna lol But when I'm really in the sauna, it's already great. In particular, it's said that you're getting ready when you're out of the water bath and taking a break, and that moment is pretty good. It's good. Recently, the way of entering is becoming unique, and I also do not take a cold bath after the sauna, or I am a maniac way of entering. Suddenly go out and take a bath in the open air. Take a cold bath and take a bath again soon. I'm addicted to the unique way of entering.
-Mr. Shunta also has the qualification of "heat wave master". Has there been any change since you got the qualification?
What's amazing is that they are called to the sauna. There are customers and friends in the sauna for a while, and they all go out with their friends on their own. Somehow they are connected, and by the way, he seems to have a heat wave teacher, and he says I'll call him a little and he makes more friends. Speaking of senior managers, Yamakawa-kun has a heat wave teacher, and we're going to have a private sauna next time, so I'd like to come to Aogi, such a mysterious friend.
-Surely, I also have more friends. After that, it feels different!
Oh yeah. It's called a sauna, people who like sauna. The sauna hierarchy goes up a little. I think I'm a professional. The people around him are also heat wave masters, so he seems to be a little professional. It's a very good qualification.
-Can you give us a frank impression by wearing Eanbe's Aloha this time?
In a word, it's easy to wear. I wondered if long-sleeved Hawaiian shirts were heavier, but they weren't as heavy as I expected, or they were light and nice. I was thinking of wearing a jacket this time, but I think it would be nice to wear it inside for a little semi-formal wear.
The pattern is also the same, and it's quite unique, so it's impossible to be formal, but I think it's a little loose friend's party, wearing this and going with a solid dress from above, I think it's fashionable. If you wear it loosely directly, it will be too close to you, so I'm thinking of using it in a smart direction. Balance is important.
Tips for improving home drinking with a little ingenuity
-Now, instead of not being able to drink outside in Corona, I would like to know if there are any tips or recipes that will improve your home drinking a little!
For example, if you buy a can of lemon sour, you can just put rock ice in it, make something like a lemon cut, and squeeze it to make it delicious, so it might be nice to have that kind of effort. Instead of just drinking champagne or wine, buying fruits such as strawberries, cutting them and putting them in wine or champagne makes them fashionable and delicious. It might be a good idea to combine sake with various fruit ingredients.
-Surely, it seems that drinking at home will be fun with just one effort.
Speaking of specific recipes, for example, mandarin oranges or homes will arrive at this time. It's like a squeezer, so squeeze the oranges, make orange juice, put it in a cup, put ice in it, and add some suitable shochu or vodka at home, or about two fingers or one. If you put a piece of gum syrup in it and drink it, you can make something like a delicious Mikanhai.
-It looks delicious! Mikan Hai, I would like to actually make it with the Eanbe staff!
I really want you to use good syrup, but at home you can put it in coffee. Add some sweetness. If I could do more, I would balance it with lemon or lime acid, but at home I would just squeeze the oranges, mix them with kinmiya, add ice, and squeeze them together. Fruits that arrive at the end of the year can be made into self-made cocktails.
For the knobs, Matsumaezuke and kelp-based umami go well with citrus fruits. Also, when you eat squid sushi, there is a pattern of citron and sudachi from above. With that kind of feeling, squid, dried squid, and other sweets that have a slightly sea-like odor are also very compatible with citrus fruits, so I recommend them.
* Finally, the heat wave master sauna is a snap with two people. Right: Sakai Taiki
When we meet, we have a loose atmosphere, but when we decide on work and play, we make a quick decision.
Mr. Shunta, who is a "good adult" who admires such slowness and speed. Let's go to the sauna together again! thank you very much!
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 Bartenders Association and won numerous cocktail contests.
Obtained a whiskey coniser.
Currently, while serving as the owner of Cocktailante Oboro in Nishi-Azabu, he is active in various fields such as developing new menus for each company, producing events, and producing cocktails for magazines.
* Sekai No Owari Insomnia Train Tour Official Cocktail Produce
* Olmeca altos bandera cocktail competition JAPAN championship (participation in the same world competition)
■ Shunta's Instagram
■ Cocktailante Oboro Instagram
■ Cocktailante Oboro HP
* Cocktailante Oboro is not currently in the recruitment period, but please feel free to contact us if you have any questions regarding menu development, event production, cocktail production, etc.!