Behind the bar with…Naoya Mizugish

Naoya Mizugish is the head bartender of famed Bar Victoria at the Fujiya Hotel in Hakone, a hot spring resort outside of Tokyo. Naoya-san also represented Japan in the Chivas Masters 2016 and speaks to dbHK about his love of seasonal cocktail fruits and staying out all night drinking in Japan.

What led you to be behind the bar?

So many guests have asked me this question. Actually I don’t even know the answer myself! I started to work as a bartender when I was 18 years old, but drinking alcohol under the age of 20 is prohibited by Japanese law so I was not let behind the bar but behind the kitchen at first.

Which spirit ignited your passion?

Everything. All. I never even thought of it actually. It’s too difficult to make a choice.

What are the best and worst things about the industry?

I always think there is a thin line between the best thing and worst things in life. I won’t say for definite, but I have some strong opinions…

If you had to be a particular cocktail or spirit which one would you be?

A Gimlet or Whisky Sour.

Lime or lemon? 

Lime. But almost every Japanese likes grapefruit so much.

Complete this sentence: the last time I drank, I…

I missed the last train so I sent three friends messages to come pick me up. It was a really cold day and was already past midnight and I didn’t hear anything back. But all three guys came almost at the same time! I really appreciated our friendship and that they came to my rescue and we then we drank until morning…

What are your favourite seasonal cocktails?

I often use fresh fruits in season. In winter, Fuji apple is one of my favourite fruit. Put diced apples, Chivas, lemon, honey syrup and a little crushed ice just to chill into a blender. Grind Japanese pepper on top. It’s really simple but really tasty.

Where is your favourite place in Asia for cocktails?

Everywhere. I never even thought of that actually.

Please share one of your favourite recipes?

Live at Carnegie:

50ml Chivas Regal 12

15ml Suze

20ml Fresh Lemon Juice

3dashes Grapefruit bitters

2bar spoon Lemon Marmalade

1sprig Rosemary

Shake with ice cubes and then double strain into a coupe glass.