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The St. Regis Bangkok
 

THE ST. REGIS BAR AND DIAGEO WORLD CLASS PRESENT GLOBAL WINNING JAPANESE BARTENDERS, MANABU OHTAKE AND MICHITO KANEKO

5 FEBRUARY ONLY, FROM 8:00 PM AT THE ST. REGIS BAR

Experience fine dining, World Class cocktails and the latest in Japanese cocktail trends.

 

Manabu Ohtake

Currently based at Tower’s Bar “Bellovisto” at Tokyo’s Cerulean Tower Tokyu Hotel, Manabu Ohtake has been bartending for 15 years. Manabu is a relaxed, rather than a reserved Japanese bartender you might expect. His cocktails do exhibit the precision that Japanese bartenders have become renowned for, but he’s not afraid to inject his own personality into the job. Having started on the restaurant side of things, he remembers being transfixed by the sight of a bartender across the room, shaking a cocktail and holding the attention of a group of customers.

He was only 19 at the time, and had to wait until he was 20 in order to legally sell alcohol, but he’s never looked back. He’s got something of a western outlook on mixology too. Vodka is his favourite category due to its smooth, clean character. Japanese alcohols such as sake and shochu, he says, are still traditionally consumed neat rather than mixed in cocktails.

Since being named Diageo Reserve World Class Bartender of the Year 2011, Manabu Ohtake has travelled the world meeting and inspiring new talent, providing fine drinking training seminars and guest bartending at some of the world’s most preeminent bars. He has been featured in countless media including TV, radio and magazines and has experienced a new found level of celebrity within the industry.

 

Michito Kaneko

Michito Kaneko, the owner of The Lamp Bar in Nara, defeated a global collection of bartenders in possibly the most competitive World Class Global Final ever. Representing Japan, he was crowned the world’s best bartender at the Diageo Reserve World Class Bartender of the Year (2015) competition, held in Cape Town, South Africa.

After four days of challenges, judged by leading figures in the world of bartending, Michito was picked out from an original complement of 54 contenders.

While a laborer in construction, he did part-time work at a friend’s bar. One visit to the most famous bar in the area changed his life forever. The cocktails were so good that he knew he had to become part of that world. Within a month, he quit his job and began working at the bar that had inspired him. Growing up in a family of ceramic artists high up in a mountain in the City of Nara, nature, art, aesthetic, beauty and craftsmanship were always going to be a part of his life. The creativity involved in cocktail making continues to be the most rewarding part of his job.

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