Hiroyasu Kayama

Previously: Owner/Head Bartender at Bar Benfiddich; Head Bartender at Bar Amber. Started bartending by chance after high school, working in hotel bar section in early 2000s. Pioneered 'farm-to-bar' concept using botanicals from family farm in Chichibu (90km from Tokyo). Uses 20-litre alembic still t...

Japanese culinary tradition

Career

• Owner/Head Bartender at Bar Benfiddich, Tokyo
• Head Bartender at Bar Amber. Started bartending by chance after high school, working in hotel bar section in early 2000s. Pioneered 'farm-to-bar' concept using botanicals from family farm in Chichibu (90km from Tokyo). Uses 20-litre alembic still to create house absinthe, Campari (13 ingredients), and liqueurs. No menu - all cocktails bespoke based on guest preferences. Apothecary aesthetic with antique tools. Roku Industry Icon Award 2023. YouTube sensation with 'How to' video series. Committed to remaining bartender at ages 50, 60, 70, 80, Tokyo