Yesterday was the day – the day the class of The House of Suntory DOJO 2024 showcased all of the learnings they’ve acquired during the programme and present their Kaizen Classic.
Assessing their serves were the legendary Hidetsugu Ueno from Bar High Five in Tokyo, James Bowker, The House of Suntory Global Advocacy Manager and we’re very happy and proud to say that we’ll be in the judging hot seats too.
Not only were we looking for delicious tasting drinks that elevated but still adhered to the DNA of a classic cocktail, we were checking the aesthetic and gauging whether the serve stood out for being truly memorable. Then of course, there was the business of that all-important Omotenashi moment – we were looking out for rituals that embodied The House of Suntory DOJO core values of harmony and Japanese craftsmanship. In other words, it was an extremely exacting but incredibly exciting day.
Ryan Mackie from Lyaness came out tops overall, but ahead of his winner’s interview, we chatted to The House of Suntory DOJO 2023 winners, Francesco Cercato, from Scarfe’s Bar at the Rosewood Hotel, London and Amine Azil Fechtal, from Endo At The Rotunda.
We hear their thoughts on participating in the programme, how it has impacted their bartending style, find out their greatest learnings and much, much more besides. The House of Suntory DOJO is for life, not just the duration of the programme.
Let’s start by finding out when you both first heard about the DOJO programme?
Francesco: The first time I heard about DOJO was through my dear colleague, Arturo Burzio, who participated in the first edition. My impression was that it wasn’t just an “ordinary” competition but more of a journey into Japan itself, its traditions, and products, all closely tied to the pillars of Suntory and its portfolio.
Amine: I first heard about it from my former colleague at Swift Bars Pablo Navarro who was also one of the Dojo 2022 winners. When I went to the website and read about the programme, I thought that it was an unbelievable value, I had never heard of a competition that gave such an immersive experience and educational depth
Why did you want to take part?
Francesco: I’ve always been a huge fan of Japan and Japanese mixology. I still remember watching Ueno-san’s masterclasses on YouTube and trying to apply what I learned each time.
Amine: I love Japanese culture and The House of Suntory products are some of my favourite spirits to drink neat, so I thought it would be a great opportunity to learn more about the culture and the brand.
How would you describe your bartending style before participating in the programme?
Francesco: As I mentioned earlier, I always held great respect for Japanese style and mixology. My approach wasn’t drastically different, but I was certainly less aware of certain nuances. I lacked the depth of understanding in how to let the smallest details contribute to the overall experience. While I had a solid foundation, I hadn’t yet developed the keen sense of balance and mindfulness that I now bring to every drink I create.
Amine: I used to focus on history, recipes and products.
How would you describe your bartending style now?
Francesco: Stylistically, I haven’t changed, but my approach, especially on the creative side, has evolved significantly. I now rely on three fundamental words: subtle, refined yet complex.
Amine: I’m more mindful of seasonality and craftsmanship and have respect for nature and appreciation of every guest.
How do the learnings from the programme play into your work behind the bar and your general appreciation for drinks?
Francesco: Fortunately, I’ve always had great mentors who taught me about the relationship between a well-balanced drink, a garnish that makes sense, and the connection with the guest, how a drink and its explanation can spark great conversations and sometimes even friendships. The DOJO experience was incredible, and what stood out the most for me was the meticulous attention to detail throughout the journey.
Amine: It has made me more aware of my surroundings and the products I use to continue educating myself more holistically.
What was the single most important thing you took away from the programme?
Francesco: I was truly amazed by the constant interplay between nature, the transformation of raw materials, and the art of hospitality. It’s incredible to see the deep meaning behind things.
Amine: Omotenashi, the art of Japanese hospitality. I used to focus way too much on product and history. However, a guest is more likely to remember a great experience than a great drink.
What did you learn about yourself during the programme?
Francesco: I discovered that I need to believe in myself. It’s essential to have faith in what we do and to elevate our work by infusing our values. At the same time, it’s crucial to understand that we are nothing on our own: there are immense talents around us that eventually become part of our community.
Amine: If I focused on the things that I love creating and that I’m interested in I could explore all my potential as a professional bartender.
What did you learn about Japanese culture that has had the most impact on you?
Francesco: Wa, the harmony with nature. As I mentioned before, sometimes the great difference lies in awareness, of what surrounds us and of who we are and what we’re looking for. I’ve always felt a strong connection to nature, but I had never tried to elevate that bond spiritually. It was probably the right time for me to become aware – the right mindset, the DOJO experience, and the books I was reading in my private life all aligned.
Amine: The guest is always first – that continues to humble me and helps me to grow personally and professionally.
What was your favourite part of the programme, for fun?
Francesco: Definitely the Ikebana masterclass. Watching everyone so focused on trying to grasp the Japanese aesthetic sense and then seeing 15 bartenders (in my round we were all guys) diving into selecting, cutting, and arranging flowers in a vase, it’s not something you see every day! It was incredibly constructive, but also quite hilarious at the same time.
Amine: Meeting other amazing bartenders from around the country.
What was your favourite part of the programme, for growth?
Francesco: The tea ceremony masterclass. There’s something extraordinary in this ritual’s attention to detail and the balance it creates between body and spirit.
Amine: Learning everything that I could about the spirits I love.
What was your favourite part of the programme, for creativity?
Francesco: The masterclass about the different style and techniques used by Suntory to create all the spirits. In particular, I would like to say the word: ‘Tsukuriwake’ – the diversity of making and the deconstructed whisky tastings.
I developed a system where I emphasise the drink’s backbone and use ‘shoulders’ that sometimes aren’t even noticeable but bring everything together and make sense of the whole.
Amine: The Kaizen philosophy, which I interpret as continuous improvement with patience.
Is there a quote or message from one of the masters that still resonates with you? If so, what and why?
Francesco: One message that resonated with me was about the relationship between simplicity and depth: even the simplest things, when done with care, can create extraordinary moments.
Amine: Once when we were visiting the Osaka Plant we passed by Shinjiro Torii’s statue, Raffaele told me that one of founder’s favourite sayings was: “Yatte minahare”, which means , “Go for it!” and can also be interpreted as, “Dream big, take challenges and never give up.”
Describe your Kaizen Classic and how it brought all elements of the programme into practice.
Francesco: My Kaizen Classic was a Negroni. Kaizen means “constant improvement,” so my goal was to keep the structure of the drink intact while subtly adding ingredients to elevate it.
I used an oshibori infused with orange essential oils to honour tradition with a touch of innovation, much like how Toki whisky was conceived. I also incorporated Sakura vermouth, a key botanical of Roku, Tawny Port, to evoke Suntory’s history, Plum Empirical for complexity and balance, Fujiyama green tea syrup to echo the tea ceremony, and Koji for a hint of salinity that opens up the flavours.
Amine: Mine was a Corpse Reviver #2 and I essentially developed it by following the brand’s philosophy:
Wa: Unpasteurised Junmai Daiginjo and Haku quinquina with natural Japanese botanical including sakura flowers and leaves, green tea, Hovenia dulcis extract to reduce hangover and yuzu peels (harvested in season and frozen). Haku triple sec infused with natural peels of yuzu, bitter orange and oranges harvested in season.
Monozukuri: No heat has been used on any of the infusions or organic sugar syrup. Super lemon juice clarified, I used one lemon with its skin to produce 333 ml of juice thus producing more product, reducing waste and extending the lifespan without compromising the flavour.
Omotenashi: Handmade ceramic cup and garden temple with Torii gate symbolising cleansing of spirit. All the elements in the garden are natural. Mandarin infused Haku and absinthe spray to elevate the senses. Hangover research showed that vodka and rice spirits induce less hangover, therefore Haku, sake and Roku are the main spirits used apart from the absinthe.
I wanted the drink to reflect the experiences I had with The House of Suntory DOJO, considering seasonality and enhancing the ritual with orange-scented oshibori and incense. The result was a balanced, slightly floral drink that best represents Roku Gin’s qualities.
Your Kaizen Classic had to reflect your learnings from the programme, but how did it reflect you personally?
Francesco: One thing I’ll always carry with me from DOJO is that often, simple things done with careful attention can create extraordinary moments. I was particularly struck by the emphasis on craftsmanship. For the garnish, I simply sliced an orange, nothing fancy, but I tried to slice it as perfectly as possible. At this point in my life, I’m focusing on understanding how I can do things better, even those that I once took for granted.
To sum it up, I’d say: it’s not easy to stay focused on everything all the time, but we must make an effort to be mindful and present with ourselves.
Amine: It gave me more patience and appreciation of the process to create memorable experiences.
Why would you encourage other bartenders to take part in the programme?
Francesco: As the question suggests, I’d recommend this programme to everyone. DOJO isn’t a competition; it’s a journey into Japanese culture that celebrates the incredible dedication behind the products within the Suntory community. I always wanted to take part, and I’m grateful to DOJO for the wonderful insights and teachings I received. But I’m also grateful to myself for recognizing the beautiful qualities within DOJO. It truly surprised me!
Amine: Because it is a brand run by people passionate about their jobs, it will always be a positive experience. Especial thanks to Raffaele Di Monaco, James Bowker and Ueno-san for all the teachings.
Three words to describe The House of Suntory DOJO and the impact it can have on your career?
Francesco: Authenticity, mastery and connection.
Authenticity: DOJO immerses you in Japanese culture and values in such a genuine way that it shapes not just your professional skills but also your personal outlook. It teaches you the deep meaning behind craftsmanship and attention to detail, which are truly transformative.
Mastery: The programme pushes you to refine your skills and develop an understanding of balance, precision, and technique. It’s about constant improvement, or kaizen, which really elevates your craft to the next level.
Connection: DOJO is not just about learning individually; it’s about building relationships—whether with the products, the traditions, or the community. The bonds you form with your fellow participants and the shared experiences create a sense of belonging that continues well beyond the programme itself.
Amine: Passion, education, legacy. I feel like it is a career booster, like boot camp, it will widen your vision and help you hone in on what’s important.
