Tell us a bit about what you’ve created behind the bar at the newly reopened Yamagen? What can people expect?
Yamagen is as much a bar as it is a restaurant. It offers an extensive range of beverage choices and cutting edge cocktails, delivered by a friendly and professional team. Our style is less white gloves and more high fives. In terms of our signature libations, Yamagen melds classic cocktails with modern Japanese inspiration, using unique Japanese ingredients such as sudachi (Japanese citrus fruit), gyokuro (shaded green tea), yuzu bitters (citrus), shiso leaf (Japanese style mint), matcha (ground green tea) and sake. We’ve also curated a pretty kick-ass range of Japanese whiskies including Yamazaki 25 (year old), Hibiki 30, and Hakushu 25.  All our whisky is served with our house-made, hand-chiselled ice blocks ensuring premium purity and a slower melt time.

Why do you think Japanese whisky has become so popular?
The Japanese make some of the most incredibly well balanced whisky available. It’s subtle and approachable making it a great choice for first-time whisky drinkers. However it’s also complex enough for any experienced whisky drinker! Many Japanese whiskies are delicate and perfumed with beautiful spice and honeyed sweetness. Oh and not mention the bottles are gorgeous and very well marketed.

What’s your favourite ingredient or element to work with behind the bar at the moment?
We’ve been working with the robata grill of late to chargrill fruits and then infuse them into spirits for a smokey flavour. I’ve been using fats and oils again recently too to add texture and other flavours to cocktails.

How did you first get into the industry?
It was actually through close friends that were already in the industry. I was in my early twenties had been working in a few different trades and was basically looking to make some extra cash on weekends to save for travel. I started as a glassie and loved the environment, the people and the energy, from there I landed my first bartending role (once I had picked up a few thousand glasses).

Let’s throw it back –do you remember your very first night working behind a bar? What was it like?
It was a massive New Year’s party and I had been helping serve your usual drinks package of beer, wine and sparkling on a pop-up bar. It got to 11:00 pm and my boss could see I was enjoying myself and threw me in the main bar. I was running around frantically to make a basic spirit, talking like I was on fast forward…it’s pretty funny now I look back, but again I was lucky to have some of my best friends working by my side to help me out.

What exciting new trends can you see emerging in the bar industry at the moment? Any predictions?
The continued use of clean and sustainable ingredients that are responsibly sourced with less and less wastage occurring. Using techniques such as sous vide to create different levels of fresh or cooked flavours. Using beer, wine, sake, shochu, aperitifs and other lower alcohol ingredients to make great cocktails, without knocking you off your stool to early in the night. Ice too, everyone wants good ice in their drink. 

Let’s pretend you’re on the other side of the bar – what would you order?
Depending where I go, I always love a classic daiquiri or a Tommy’s margarita to kick things off. I really enjoy a glass of sake if I’m doing the Japanese dining. A neat whisky instead of desert is a nice treat too.

You work in a pretty dynamic industry. Where do you personally find inspiration so you remain innovative?
I’m inspired but many of the restaurants and bars I visit really, locally and throughout Sydney and Melbourne. I’ve got so many friends in the industry, we drive each other for new creations. There are also some great social media outlets from world famous bars and drink professionals that help keep you up to date with current trends. I don’t mind a cocktail book every now and then too!