BAR IN DEPTH: KATANA KITTEN

CHERRY BLOSSOM

MEETS THE BIG APPLE

MASAHIRO URUSHIDO (AKA MASA) IS THE DIRECTOR OF DELICIOUSNESS AT KATANA KITTEN ON HUDSON STREET IN NEW YORK. HE SPEAKS WITH BARFLY ABOUT HIS JOURNEY TO OWNING AND RUNNING THE BEST NEW AMERICAN BAR, WON RECENTLY AT THE TALES OF THE COCKTAIL (TOTC) SPIRITED AWARDS AND HE EXPLAINS HIS NOW INFAMOUS PRAWN HEAD SHOT.

Katana Kitten - New York

MASA, YOU OWN AND RUN KATANA KITTEN, TELL US ABOUT THE VENUE, FOR ALL THOSE THAT HAVEN’T VISITED.

Katana Kitten is a JapaneseAmerican bar, the essence and flavour of which is inspired by Japanese casual eateries known as Izakaya. We celebrate with seasonal and classic cocktails. Simply put, it is ‘everyone’s, everyday bar’ with high energy and charm.

WHAT’S YOUR ROLE HERE?

My role ‘Director of deliciousness’ is to encourage our staff to care for our guests through unique and delicious food and beverage experiences. We combine the flavours of Japanese traditions with an American Dive bar setting.

DESCRIBE THE AVERAGE DAY TO DAY.

I am behind the bar on Tuesday and Wednesdays making drinks along with our bar team. On Thursday and Friday, I am on the floor hosting and running food.

YOU MOVED TO NYC FROM JAPAN. WHAT INSPIRED YOU TO START THIS JOURNEY, AND WHAT WAS THE FIRST NYC VENUE YOU WORKED IN?

I moved to NYC in 2008 for college to study hospitality management after working in restaurants and bars in Tokyo from the age of 19.

Thanks to all the generous people (massive thanks to Paul Franich) who helped me to get in touch with local New York bar industry people. My first job in New York was at the restaurant Kingswood in West Village and Ruby’s Cafe in Nolita (both owned by Australians).

HAVE YOU AN INDUSTRY MENTOR, OR SOMEONE WHO HAS INSPIRED YOUR PERSONAL GROWTH?

I have lived in New York for the past ten years. Over this time I have met so many bar and restaurant luminaries. I

Katana Kitten - New York

look up to Naren Young, he is my SENSEI (Japanese term for mentor). He taught and guided me as a bartender while I worked at Saxon+Parole and The Daily. Naren Young and Linden Pride are the brains behind those venues opened in 2011. What he shared with me at Saxon+Parole was an eye-opening experience. I was blessed to work along alongside my best friend Ignacio ‘Nacho’ Jimenez there as well. I wouldn’t be here without them.

THE SPIRITED AWARDS (TOTC), WHAT DID THIS MOMENT FEEL LIKE, AND WHAT DOES THE AWARD MEAN TO YOU?

I am grateful for everything, the team, partners, family and friends.

We have a strong team at Katana Kitten. Every staff member’s personality, professionalism and charm have contributed to what it is today. The love and support from our neighbours, guests and the many friends and family of this bar and the restaurant industry worldwide have been incredible.

TELL US, WHAT DO YOU THINK MAKES A GREAT TEAM?

Focus and simplicity.

It all starts from the set-up before we open. The moment we all clock in, we are so focused on serving people. and authentic, which leaves more time for us to focus on service.

The diversity and backgrounds of each staff member bring dynamic and exciting chemistry to the team.

FOR YOU, HOW DOES NYC DIFFER TO JAPANESE CRAFT OF BARTENDING?

Audience.

The diverse clientele and high expectations of the guests of New York City.

A bar is a living thing, and the guests are a huge part of this.

WHAT DO YOU MISS MOST ABOUT BACK IN JAPAN?

Family and food.

YOU’RE A FAMILY MAN, HOW DO YOU FIND TIME TO BALANCE OWNING AND RUNNING ONE OF THE WORLD’S BEST BARS, TRAVELLING THE WORLD HOSTING EVENTS AND YOUR PERSONAL TIME?

Our team makes everything easier for me to stay creative and focused, one day at a time and one event at a time. I get to create and share the best part of this business with the staff. I usually get up with our daughter Azusa in the morning around 6am. Now she’s almost two. Huge thanks to my wife Taryn for everything.

WHAT’S THE CRAZIEST COCKTAIL OR DRINK CONCEPT YOU’VE PUT ON YOUR MENU?

Nothing that crazy, but there is an ‘off the menu’ special called UMAMI SITUATION, and today many of our regular guests call for it as it has this very intense flavour of deliciousness.

We have a griddled jumbo prawn skewer on the menu (a large sized shrimp marinated in shrimp paste overnight and griddled then crisp finished in the oven). We snap off the head from the body and hand squeeze this along with salted lemon using a device we call ‘headpress’. Then drizzle some nice Junmai saké in there. Pour it out into a shot glass next to a shot of high proof shochu.

A guest takes a shot of the shrimp head juice then washes it down with a shot of shochu.

It is almost an aphrodisiac like a bowl of homemade fettuccine with Hokkaido purple uni and white Alba truffles.

WHAT’S A ‘MUST HAVE’ IN YOUR VENUE IF SOMEONE WAS TO VISIT FOR THE FIRST TIME?

A nice cold TOKI Highball and our signature Mortadella Katsu Sandwich!

YOU’RE NOW RANKED NUMBER 14 IN THE WORLD AT WB50. CONGRATULATIONS! HOW DID THE TEAM RESPOND AND HAS THIS CHANGED ANYTHING FOR THE VENUE SINCE?

The team is definitely excited. Thank you everyone for your support!

But what we do everyday is make things better and make people happy.

WHAT’S NEXT FOR MASA?

My wife and I are excited to watch my daughter grow and I hope to be useful to other people.

KATANA KITTEN

531 Hudson Street, New York City, NY 10014 T: 212-243-3007 W: katanakitten.com Instagram: @masanyc