Kim Grilc's guest appearances

Kim Grilc

Inside the Desert Oasis Room

The Modern Bar Cart Podcast

OwlTail

Today we join our friends Brandon &amp; Kim Grilc, owners of The Kazan Room, Kobe Japan's first and only tiki bar! Hear what brought them from Portland, Oregon to Kobe, Japan and what it took to open their bar, what the cocktail scene is like, the differences in culture, palates and ingredients, and where you can see and possibly sample more from the Kazan Room right here in the United States!  To follow our adventures, subscribe to our YouTube channel: http://www.youtube.com/polynesianpop For exclusive content subscribe to our Patreon at http://www.patreon.com/polynesianpop

Today we join our friends Brandon &amp; Kim Grilc, owners of The Kazan Room, Kobe Japan's first and only tiki bar! Hear what brought them from Portland, Oregon to Kobe, Japan and what it took to open their bar, what the cocktail scene is like, the differences in culture, palates and ingredients, and where you can see and possibly sample more from the Kazan Room right here in the United States! To follow our adventures, subscribe to our YouTube channel: <a href="http://www.youtube.com/polynesianpop" rel="nofollow" target="_blank">http://www.youtube.com/polynesianpop</a> For exclusive content subscribe to our Patreon at <a href="http://www.patreon.com/polynesianpop" rel="nofollow" target="_blank">http://www.patreon.com/polynesianpop</a>

217 Brandon & Kim Grilc (The Kazan Room)

In this complex, yet surprisingly potent conversation with Brandon and Kim Grilc of The Kazan Room in Kobe Japan, some of the topics we discuss include:   How this husband and wife duo cultivated their passion for Tiki at one of America’s most celebrated tropical drinks bars, inspiring them to open their own tropical drinks concept in Japan, where they now live.   What it means to be a “Tiki Snob” or purist, and why Tiki culture is constantly evolving like a living organism.   The ins and outs of Tiki menu design, including cocktail origins and attributions, glassware and garnish art, and the ever-important indicator scale of drink potency.   Some of the cultural and logistical differences and opportunities that distinguish opening a bar in Japan vs. here in the United States.   And how to plan your next trip to the Japanese “Kansai” region and the city of Kobe, where the Kazan Room resides alongside pampered cows, roaring surf, and picturesque mountains.   Along the way, we cover why it’s hard to quantify a “vibe,” tips for designing the perfect magical Aloha shirt, why three rums are sometimes better than one, and much, much more.   For those of you who would like to get updates on everything that’s going on at The Kazan Room, you can follow them on Instagram @thekazanroom and be sure to pull them up on your favorite maps app when you’re planning your visit. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this complex, yet surprisingly potent conversation with Brandon and Kim Grilc of <a href="https://www.instagram.com/thekazanroom/" rel="noopener nofollow" target="_blank">The Kazan Room</a> in Kobe Japan, some of the topics we discuss include: <ul> <li> How this husband and wife duo cultivated their passion for Tiki at one of America’s most celebrated tropical drinks bars, inspiring them to open their own tropical drinks concept in Japan, where they now live. </li> <li> What it means to be a “Tiki Snob” or purist, and why Tiki culture is constantly evolving like a living organism. </li> <li> The ins and outs of Tiki menu design, including cocktail origins and attributions, glassware and garnish art, and the ever-important indicator scale of drink potency. </li> <li> Some of the cultural and logistical differences and opportunities that distinguish opening a bar in Japan vs. here in the United States. </li> <li> And how to plan your next trip to the Japanese “Kansai” region and the city of Kobe, where the Kazan Room resides alongside pampered cows, roaring surf, and picturesque mountains. </li> <li> Along the way, we cover why it’s hard to quantify a “vibe,” tips for designing the perfect magical Aloha shirt, why three rums are sometimes better than one, and much, much more. </li> </ul> For those of you who would like to get updates on everything that’s going on at The Kazan Room, you can follow them on Instagram @thekazanroom and be sure to pull them up on your favorite maps app when you’re planning your visit. This episode is brought to you by <a href="https://nearcountry.com/" rel="noopener nofollow" target="_blank">Near Country Provisions</a>. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to <a href="https://nearcountry.com/" rel="noopener nofollow" target="_blank">NearCountry.com</a> and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.