Coming back 7 years and 536,000 views later to say that Yamada-san is still the most elegant and professional bartender I've ever seen. If he isn't still at Bar Noble I hope he's doing well. :)
@paterson90
3 жыл бұрын
This is the calmest bartender I've ever seen.
@lpgrulez
3 жыл бұрын
Somehow his movements are REALLY calming.
@philipweber9545
Жыл бұрын
Out of all of them this is the most simple. The only harsh noise was the shaking, no exaggerated movements otherwise or fancy presentation. Even the ice taking was silent!
@BARTIMES
Жыл бұрын
Thanks for your comment. No fancy staging, but very elegant gestures and great cocktails.
@iamzafkiel
4 жыл бұрын
That emotionless, yet relaxed face and those fluid movements... it's like a tea ceremony brought to a cocktail bar.
@user-dt6xb6sx7f
4 жыл бұрын
Calming asmr
@yyhilfiger13
3 жыл бұрын
「上品」の一言
@user-xb3mh2qp9w
2 жыл бұрын
店内BGMを引き立てる見事なさばき
@VSG2863
4 жыл бұрын
He's dressed like he serves drinks at that hotel in the shining
This is a very pleasant and calm presentation. Is that caster sugar (very fine sugar) or confectioners' sugar?
@nat.serrano
Жыл бұрын
this is like Reiki!
@user-ix9tn6oc1z
4 жыл бұрын
素人目ですが、品格があって自然体で大変な御仁だなと。
@ryank___3960
3 жыл бұрын
和三盆を使用とは粋
@h4vehart
4 жыл бұрын
I find it interesting how many Japanese bartenders (judging from this channel and ones like it) are fond of cobbler shakers and not classic Boston shakers. Can anyone shed light on why?
@TheTillinger123
4 жыл бұрын
Cobbler shakers are also known as japan-shakers because of their big popolarity over there. Boston shakers are pretty rare I´ve read. Maybe because boston shakers come from the US and are somewhat harder to handle, pour and open. Guess it´s the built in siev that they could´nt pass up on eather for it´s better suited to create frothy cocktails with. But yeah just my quick take on the subject^^
@alexpiedra24
4 жыл бұрын
It’s becauseJapan never had prohibition therefore they stuck to their old ways of bartending unlike American style bartending where we use Boston shakers
@edwrd1990
4 жыл бұрын
I think it’s preference. They are big on presentation and I think the cobbler shaker is a bit more easier to handle to them. I’m guessing it’s more a tradition than anything.
@BOYVIRGO666
4 жыл бұрын
A wider arguement iv heard from japanese bartenders is that they give better aeration. I dont know how much i believe that. I do know that the size of most cobbler shakers force you to focus on one drink as a time so they come out exactly how you want them instead of trying to batch mix like how some bartenders in america will handle it.
@johngo3715
2 ай бұрын
Boston shakers are more for bars that need volume. Most Japanese cocktail bars are small so they don't need that. Also, making a cocktail for them is like a show and a ritual. They can put on a better show with a 3 pc shaker
@user-du1lg5oz3k
10 ай бұрын
❤
@edwrd1990
4 жыл бұрын
That looks like a lot of sugar.
@Makcimak
4 жыл бұрын
That's sugar powder most likely, it's a lot less concentrated, looks like about the same amount as cubans add to Mojitos
@Eesakeee
3 жыл бұрын
I use the same method (powdered sugar) and the amount he’s using is about 12-13g of sugar which equates to about just under ¾ oz worth of 1:1 simple syrup. Traditionally quite a perfect amount.
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