To launch the Japan Times’ Liquid Culture column, I investigated the theory that the world’s greatest bartenders all work in Ginza.
“Nobuo Abe says it takes three years to learn the basics of bartending, adding that it takes a decade to become “satisfactory,” and more than 20 years to become a meister.”
Tokyo hones the craft of the cocktail
The Japan Times, 25 January, 2008
To launch the Japan Times’ Liquid Culture column, I investigated the theory that the world’s greatest bartenders all work in Ginza.
“Nobuo Abe says it takes three years to learn the basics of bartending, adding that it takes a decade to become “satisfactory,” and more than 20 years to become a meister.”