Hiroyasu Nakayama

Chef Nakayama's culinary philosophy at Bar Nayuta is deeply rooted in the concept of immediate presence and personalized connection with each guest. He believes that "我們做的就是專注在當下的事情，每一杯酒都是為了眼前的客人" (what we do is focus on the present moment; every drink is for the guest in front of us). This ethos manifests in the absence of a fixed menu, opting instead for a conversational approach where the front-of-house staff engage in brief yet precise dialogues to understand a patron's preferred alcohol sensation, flavor profile, and even base spirit, before he begins an improvised creation. Beyond bespoke drinks, Nakayama emphasizes the intrinsic joy of 'making' and craftsmanship. His past endeavors in music composition and repairing motorcycles, alongside his current venture into manufacturing bitters, underscore a profound dedication to creation. He eschews reliance on elaborate machinery, preferring more primal methods—such as simple smoke infusions—to achieve complex flavor variations, showcasing a steadfast commitment to raw ingredients and the 'hand-feel' of his craft. A distinctive element of his philosophy is a strong focus on natural elements, heavily utilizing fresh herbs and vegetables in his cocktails, a practice he notes as uncommon in many bars. This "language of natural aromas" allows his cocktails to transcend conventional expectations, imparting a vivid yet gentle depth. He is also a proponent of timeless quality over fleeting trends, asserting that "短暫的盛事遠不如日常的積累重要" (short-lived events are far less important than daily accumulation) and that "真正值得留下的，從來都不是話題，而是味道本身" (what truly lasts is never the hype, but the taste itself). This belief underpins his casual, welcoming atmosphere, where patrons are invited to relax and enjoy sophisticated creations in an unpretentious setting. Chef Nakayama's technical style is characterized by a highly intuitive and personalized approach. Eschewing a traditional menu, he crafts each cocktail improvisationally, drawing inspiration from direct conversations with guests to discern their individual preferences in terms of flavor, alcohol strength, and base spirit. This results in truly bespoke beverages tailored to the moment and the individual. His approach to flavor is defined by an extensive and innovative use of natural ingredients, prominently incorporating a wide array of fresh herbs, spices, and vegetables into his concoctions. Bar Nayuta's shelves are reportedly filled with house-infused spirits, homemade bitters, and tinctures, giving the bar the appearance of an 'alchemy laboratory.' He excels at reimagining classic cocktails by infusing them with a personal sensibility and a playful touch, often employing traditional techniques to achieve unexpected variations. Specific examples of his signature creations include: * **Smoked Old Fashioned**: This intricate take on the classic features a base of rye whiskey infused with sweet osmanthus, complemented by Ardbeg 10 Scotch. It is enhanced with various bitters, including Bar Nayuta's signature homemade blend. Before serving, sakura wood chips are burned, and the smoke is trapped within the glass, allowing the liquid to absorb a subtle, fragrant smokiness, which is finally garnished with burnt cassia and an orange zest. * **Gimlet with Dill**: A refreshing twist on the conventional gin and lime juice combination, this cocktail incorporates dill to introduce a fresh, herbaceous note, resulting in a light and ethereal mouthfeel reminiscent of a spring mist. * **Nayuta Cocktail Bitters No.1**: A product of his self-taught endeavors, this signature bitter is a testament to his philosophy of balance. Crafted with a core of cinnamon, cloves, and nutmeg, it also features a warm, woody note akin to sandalwood and the smoky, spicy nuances of frankincense. A mere drop or two is designed to provide the 'finishing touch,' enhancing the complexity and spirit of a cocktail.