Masahiro Urushido's guest appearances

Masahiro Urushido

Bartender at Large

Beyond the Plate

Living Proof: Conversations for Bartenders

Salvatore Calabrese

Brian Bartels

Dave Arnold

Tony Abou-Ganim

Ian Burrell

Lauren Mote

Dale DeGroff

Gaz Regan

Michael Bergstrom

Martin Hudak

David Wondrich

Joseph Ehrmann

Pierre Ferrand

Alexandre Gabriel

Natasha David

OwlTail

Masahiro Urushido is a bartender, Managing Partner and Director of Deliciousness at Katana Kitten, a Japanese-American bar in NYC’s West Village. In 2019, his bar was awarded the titles of Best New American Cocktail Bar and Best New Opening by the World’s 50 Best Bars. That year, they also landed at number 14 in the World’s 50 Best Bars annual ranking. In this episode, Masa walks us through his favorite way to drink gin at home while sharing some of his personal tips and tricks to craft the perfect at-home martini. We also learn about his book, The Japanese Art of the Cocktail, and how he gives back to his community. Enjoy this episode as we go Beyond the Drink… with Masahiro Urushido. (cocktail recipe below)Masa’s at-Home MartiniMakes 1 cocktail 2 parts Gin, such as Fords Gin1 part Dolin dry vermouth Pinch of saltLemon twist, for garnish In a cocktail mixing glass, combine gin, vermouth and salt. Add ice and stir until cold. Strain into a frozen martini or coupe glass and garnish with a lemon twist. Best enjoyed with a shio-kombu butter dipped radish.  This episode is Presented by Fords Gin.  This episode is brought to you by Falksalt.Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Masahiro Urushido is a bartender, Managing Partner and Director of Deliciousness at Katana Kitten, a Japanese-American bar in NYC’s West Village. In 2019, his bar was awarded the titles of Best New American Cocktail Bar and Best New Opening by the World’s 50 Best Bars. That year, they also landed at number 14 in the World’s 50 Best Bars annual ranking. In this episode, Masa walks us through his favorite way to drink gin at home while sharing some of his personal tips and tricks to craft the perfect at-home martini. We also learn about his book, The Japanese Art of the Cocktail, and how he gives back to his community. Enjoy this episode as we go Beyond the Drink… with Masahiro Urushido. (cocktail recipe below) Masa’s at-Home MartiniMakes 1 cocktail 2 parts Gin, such as Fords Gin1 part Dolin dry vermouth Pinch of saltLemon twist, for garnish In a cocktail mixing glass, combine gin, vermouth and salt. Add ice and stir until cold. Strain into a frozen martini or coupe glass and garnish with a lemon twist. Best enjoyed with a shio-kombu butter dipped radish. This episode is Presented by <a href="https://www.fordsgin.com/" rel="nofollow" target="_blank">Fords Gin</a>.   This episode is brought to you by <a href="http://www.falksaltusa.com/" rel="nofollow" target="_blank">Falksalt</a>. Check out our #BtPlatepodcast Merch at <a href="http://www.beyondtheplatemerch.com" rel="nofollow" target="_blank">www.BeyondthePlateMerch.com</a> Follow Beyond the Plate on <a href="https://www.facebook.com/beyondtheplatepodcast" rel="nofollow" target="_blank">Facebook</a> and <a href="https://twitter.com/btplatepodcast?lang=en" rel="nofollow" target="_blank">Twitter</a> Follow Kappy on <a href="https://www.instagram.com/onkappysplate/?hl=en" rel="nofollow" target="_blank">Instagram</a> and <a href="https://twitter.com/onkappysplate?lang=en" rel="nofollow" target="_blank">Twitter</a>

Beyond the Drink: Masahiro Urushido’s At-Home Martini (S6/Ep.10)

Masahiro Urushido is a career bartender and owner of Katana Kitten, a Japanese-American style bar in New York. The bar recently took out Best New American Cocktail Bar at the 2019 Spirited Awards. Masahiro is pioneering the practice of bringing elements of the Japanese style of bartending - which you can learn more about in our chat with Hidetsugu Ueno or Rogerio Igarashi (at the 48:00 mark of #3) - to the industry in the United States. As such, he's become renowned for his stunning highball cocktails that are made even more impressive by his attention to detail, something that seems to come naturally to any Japanese bartender. We ask Masahiro about his background, why Katana Kitten stands out, what is needed to make a beautiful highball and then finish with the Free Pour Five!See omnystudio.com/listener for privacy information.

Masahiro Urushido is a career bartender and owner of <a href="https://www.katanakitten.com/" rel="nofollow" target="_blank">Katana Kitten</a>, a Japanese-American style bar in New York. The bar recently took out Best New American Cocktail Bar at the 2019 Spirited Awards. Masahiro is pioneering the practice of bringing elements of the Japanese style of bartending - which you can learn more about in <a href="https://www.themessagepod.com.au/podfolio-app/japanese-bartending-with-hidetsugu-ueno" rel="nofollow" target="_blank">our chat with Hidetsugu Ueno</a> or <a href="https://www.themessagepod.com.au/podfolio-app/living-proof-03-philip-duff" rel="nofollow" target="_blank">Rogerio Igarashi</a> (at the 48:00 mark of #3) - to the industry in the United States. As such, he's become renowned for his stunning highball cocktails that are made even more impressive by his attention to detail, something that seems to come naturally to any Japanese bartender. We ask Masahiro about his background, why Katana Kitten stands out, what is needed to make a beautiful highball and then finish with the Free Pour Five!See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

The Free Pour Five with Masahiro Urushido

The classic highball is such a simple drink, traditionally only made with only two ingredients, yet so often the drink falls flat. This is because what seems so simple in approach, can often be deceptively difficult to master. To help us better understand the highball, we decided to sit down with Masahiro Urishido (of Katana Kitten,) who has spent a great deal of his career considering the many nuances of this incredible drink. So tune in this week, as he shares his insight into the highball.    Learn More:   https://www.katanakitten.com   ==============================   Join us every Monday as star bartender, Erick Castro, hangs out with some of the top bartenders from around the world while drinking a little bit of whiskey. The truth about bartending comes to the surface, since nothing is off limits and topics range on everything from sleeping with customers to the first time you got drunk.   FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge   FOLLOW US ON TWITTER:   Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

The classic highball is such a simple drink, traditionally only made with only two ingredients, yet so often the drink falls flat. This is because what seems so simple in approach, can often be deceptively difficult to master. To help us better understand the highball, we decided to sit down with Masahiro Urishido (of Katana Kitten,) who has spent a great deal of his career considering the many nuances of this incredible drink. So tune in this week, as he shares his insight into the highball.    Learn More:   <a href="https://www.katanakitten.com/" rel="nofollow" target="_blank">https://www.katanakitten.com</a>   ==============================   Join us every Monday as star bartender, Erick Castro, hangs out with some of the top bartenders from around the world while drinking a little bit of whiskey. The truth about bartending comes to the surface, since nothing is off limits and topics range on everything from sleeping with customers to the first time you got drunk.   FOLLOW US ON INSTAGRAM: Erick Castro: <a href="https://exit.sc/?url=http%3A%2F%2Fwww.instagram.com%2FHungryBartender" rel="nofollow" target="_blank">www.instagram.com/HungryBartender</a> Bartender at Large: <a href="https://exit.sc/?url=http%3A%2F%2Fwww.instagram.com%2FBartenderAtLarge" rel="nofollow" target="_blank">www.instagram.com/BartenderAtLarge</a>   FOLLOW US ON TWITTER:   Erick Castro: <a href="https://exit.sc/?url=http%3A%2F%2Fwww.twitter.com%2FHungryBartender" rel="nofollow" target="_blank">www.twitter.com/HungryBartender</a> Bartender at Large: <a href="https://exit.sc/?url=http%3A%2F%2Fwww.twitter.com%2FBartendAtLarge" rel="nofollow" target="_blank">www.twitter.com/BartendAtLarge</a>

Mastering the Highball w/ Masahiro Urushido | Ep. 145