Marco Corallo: ‘Saikindō is truly the pinnacle of my career so far’
The beverage director at the Four Seasons Abu Dhabi’s new Hi-Fi bar Saikindō explains why the Middle East is no longer an “underdog” for cocktails, and how he’s using AI to shape his drinks menu.
What excites you about the bar scene in the Middle East?
“The Middle East has been my home for the past 15 years, so seeing the bar industry evolve here is deeply personal and rewarding. What excites me most is the incredible momentum within the region. The working conditions are excellent, and innovative projects are constantly taking shape, attracting world-class talent. In fact, 90% of our team relocated from outside of the Middle East because they were eager to be part of this dynamic scene.”
Can Abu Dhabi become one of the world’s leading cocktail capitals?
“Absolutely. What makes it special is its unique blend of cultural diversity, openness to innovation and a growing appetite for world-class experiences. The city is attracting exceptional talent and fostering creativity, which gives the bar scene incredible momentum. While the Middle East is often seen as an underdog, that perception makes its rise even more compelling; People love a destination that surprises them.”
Tell us about Saikindō. What made it a place you wanted to work?
“This project truly is the pinnacle of my career so far; it has allowed me to help create a bar with the ambition to become a global leader in its field. What makes Saikindō unique is how deeply personal it is to me: I’ve woven my passions for music, Japanese cocktails, and culture into its DNA, giving the concept a distinctive identity. Beyond the drinks, what excites me most is the team; a talented, multicultural group.”
How does the bar intend to redefine the luxury cocktail culture of Abu Dhabi?
“Luxury today is no longer about sheer opulence or grandeur; it’s about time, care, and authenticity. Our focus is on meaningful service and genuine hospitality. Of course, we’ve paired this with a stunning design and premium furnishings, but what guests will remember most is attention, thoughtfulness and connection. For us, redefining luxury means creating moments that feel bespoke and unforgettable.”
Partner Content
You’re using artificial intelligence to develop the cocktail menu. Tell us how it works.
“Our menu is called Aji No Hibiki, which translates to ‘resonance of flavours’. The concept was inspired by synaesthesia, the fascinating condition where certain individuals experience a crossover of senses, such as tasting sounds. To bring this idea to life, we researched synaesthesia and used AI as a creative tool to mimic the experience. We started by extracting raw sound waves from selected songs and feeding them into an AI model to generate a flavour mapping. This mapping allowed us to design cocktails that connect music and taste. The result is a menu where every drink resonates with a specific sound, creating a multi-sensory experience.”
What’s your favourite classic cocktail?
“Of course there are many, but, ultimately, a dry Martini – gin with an olive.”
If you could only drink one cocktail for the rest of your life, what would it be?
“It wouldn’t be a dry Martini because that wouldn’t be a very long life…”
What’s a flavour combination you’re loving right now?
“I am pleased to see that fruit is reappearing on lots of menus after a period of clarified, savoury drinks. On our own menu, I really enjoy using melon – it is a bartender’s favourite.”
What’s one unpopular opinion you have about bartending? Something other people love that you can’t stand?
“They are very popular but, right now, I have had enough of takeovers. Without a doubt, takeovers, if done properly, are a beautiful experience, but nowadays they don’t always make sense. Takeovers need to fit a bar’s identity rather than override it.”
Related news
Trinity Hill taps into rising demand for white wines in Asia
Caviar chicken nuggets and postpartum mocktails: 2025's top trending Google searches
