Tokyo's mixology maestro takes over Lobster Bar
On Thursday, May 22, Lobster Bar welcomes renowned Tokyo-based mixologist Masahiko Endo for an exclusive one-night guest shift. Originally from Fukuoka, Endo brings over 25 years of expertise and a reputation for precision, creativity and deep respect for Japanese ingredients. As the driving force behind Mizunara: The Library in Hong Kong, ranked 71 and 86 on Asia's 50 Best Bars in 2022 and 2023, Endo is a name that commands attention.
From 6.30pm until late, Endo will be behind the bar crafting cocktails using Kanosuke whisky, a modern spirit shaped by Japan's shochu heritage. Each drink (HK$168) draws on seasonal ingredients like yuzu, peach and pineapple to highlight the whisky's nuanced profile.
The evening's menu features inventive twists on classics: Jungle in Kagoshima: Kanosuke Single Malt meets Campari, pineapple, coconut water and orgeat for a tropical riff on the Jungle Bird with a hint of nuttiness.
Kanosuke Summer Julep: Peach, passion fruit and mint bring a bright, fruity vibrancy to this summer-ready serve.
Umami Dashi Fashioned: A bold rework of the Old Fashioned, blending Hioki Pot Still with yuzu, mirin and savoury dashi for a balanced umami finish.
Double Citrus Collins: Kanosuke Double Distillery, dekopon syrup and ginger ale combine for a citrus-forward cooler with a spicy lift.
A rare chance to experience one of Japan's most respected bartenders in action—no reservations required.
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