Der Großmeister der japanischen Bartender, hier ein Portrait.

His table charge is one of the highest in the city--2,000 yen per person (ca.15 Eur) , and a drink, on average, costs about 1,500 yen (ca. 12 Eur). However, the plate of otsumami, the tidbits that traditionally come with a first drink in Japan, are of extraordinary quality: slices of plum marinated in white wine with vanilla, Parma ham with fresh figs, cream cheese with walnuts and raisins, fresh kiwi fruit with mint cream, and tiny scallops marinated with olive oil and parsley. These savories are served on Italian porcelain with a fork and knife procured in a Paris antique market.

"If a person is unusually sensitive, and pays attention to details, he can learn to be a good bartender in three years," he explains. "The average person needs 10 years."

Absolute Gedult und Hingabe an einen Beruf, pathognomonisch für den japanischen Charakter.