Tokyo’s mixology maestro takes over Lobster Bar
On Thursday, May 22, Lobster Bar welcomes renowned Tokyo-based mixologist Masahiko Endo for an exclusive one-night guest shift. Originally from Fukuoka, Endo brings over 25 years of expertise and a reputation for precision, creativity and deep respect for Japanese ingredients. As the driving force behind Mizunara: The Library in Hong Kong, ranked 71 and 86 on Asia’s 50 Best Bars in 2022 and 2023, Endo is a name that commands attention.
From 6.30pm until late, Endo will be behind the bar crafting cocktails using Kanosuke whisky, a modern spirit shaped by Japan’s shochu heritage. Each drink (HK$168) draws on seasonal ingredients like yuzu, peach and pineapple to highlight the whisky’s nuanced profile.
The evening’s menu features inventive twists on classics:
- Jungle in Kagoshima: Kanosuke Single Malt meets Campari, pineapple, coconut water and orgeat for a tropical riff on the Jungle Bird with a hint of nuttiness.
- Kanosuke Summer Julep: Peach, passion fruit and mint bring a bright, fruity vibrancy to this summer-ready serve.
- Umami Dashi Fashioned: A bold rework of the Old Fashioned, blending Hioki Pot Still with yuzu, mirin and savoury dashi for a balanced umami finish.
- Double Citrus Collins: Kanosuke Double Distillery, dekopon syrup and ginger ale combine for a citrus-forward cooler with a spicy lift.
A rare chance to experience one of Japan’s most respected bartenders in action—no reservations required.
(Photo: courtesy of Lobster Bar)
(Photo: courtesy of Lobster Bar)
Meet Masahiko Endo of Mizunara: In Tokyo
Masahiko Endo, acclaimed mixologist behind Mizunara: In Tokyo, has spent over two decades refining his craft, known for seamlessly marrying traditional Japanese ingredients with contemporary mixology techniques, resulting in drinks that are as elegant as they are inventive.
Now based in Tokyo, Endo makes a brief return to Hong Kong for a rare guest appearance, bringing with him a portfolio of cocktails that showcase precision, creativity, and a distinct sense of place. Don’t miss the opportunity to experience his artistry first-hand.