Latest news with #MasahikoEndo
South China Morning Post
15-05-2025
- Entertainment
- South China Morning Post
Drink in Focus: Smoky Manhattan at Mizunara
With World Whisky Day drawing near – it's May 17, for the uninitiated – many this weekend may be looking to sip the spirit neat and unperturbed, either at home or at one of Hong Kong's many well-heeled whisky-focused establishments. One such place is the Ginza-inspired Mizunara: The Library , which has been one of the best spots to enjoy Japanese-style bartending, service and atmosphere – complete with its own Zen garden – anywhere in Hong Kong, and is helmed by group beverage director Masahiko Endo and bar manager Massimo Petovello. If you choose to celebrate World Whisky Day at Mizunara, you can enjoy a wee dram from the bar's stellar collection or, alternatively, via a precisely mixed cocktail such as the signature Smoky Manhattan. Mizunara Group beverage director Masahiko Endo. Photo: Handout 'Our Smoky Manhattan is not meant to cover 'flaws' of the Manhattan cocktail,' Endo tell us, 'but to enhance specific flavours not found in it. The Rob Roy cocktail has a hint of smokiness, but it is very subtle and does not have nutty notes. So I tried to combine these together to get it closer to a perfect flavour.' Unlike many of Hong Kong's modern cocktail creations, Endo's version of the classic was refined not through the use of extra equipment, juices or heavy ingredients processing, but by meticulously fine-tuning each step of the cocktail's construction. 'At first I separated the Manhattan into several flavour profiles, like woody, herbal, spicy, sweet, bitter and fruity,' Endo explains. 'Then I thought about what was missing from the flavour, and the answer is smokiness.' The Smoky Manhattan at Mizunara: The Library. To combat this, the Smoky Manhattan subtly introduces Islay whisky to the party – but not to the point of risking Rob Roy comparisons. The key, according to Endo, is to reverse the assembly of the cocktail.
Tatler Asia
14-05-2025
- Entertainment
- Tatler Asia
Tokyo's mixology maestro takes over Lobster Bar
Experience an extraordinary evening at Lobster Bar with esteemed mixologist Masahiko Endo from Mizunara: In Tokyo 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.
