INTERVIEW
Putting it into each and every cocktail.
- Part 2 -
#Interview
Yuichi Sano/佐野結一 by「」
Hida Takayama summer vegetables, including half-white cucumbers, mini bell peppers and tomatillos.
The concept is 'local production for local consumption' and 'seasonal'!
What kind of cocktails are served at Bar Yui YU, which is crowded with foreign tourists every night despite its location on a nondescript prefectural road on the outskirts of Hida Takayama?
Bar Yui YU does not have a specific menu, but rather, guests tell the owner-bartender Yuichi Sano what they are in the mood for that day and what they like, and he responds with his own original cocktails.
The vegetables, fruits and herbs used are basically 'locally produced for local consumption'.
He also places particular importance on the 'seasons' in Hida Takayama.
'In this area, it gets hot in the summer, with temperatures well above 35°C, and in the winter it stays below freezing and snow falls steadily. The 24 seasons are clearly defined, and the temperature difference between morning and evening is quite extreme.
The vegetables and fruits taste wild and strong, and at the same time, the flavours vary according to the time of harvest. At the same time, the taste changes drastically depending on the time of harvest. For example, the same tomato can taste different depending on whether it's in its prime or in its last days. I hope our customers can feel these seasonal changes in the Alpine mountains through our cocktails."
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