Hyderabad prepare for some traditional cocktails by Michito Kaneko of Lamp Bar in Japan

Michito Kaneko, founding father of Lamp Bar, might be in India for an unique bar takeover at Akina and its Mumbai outpost. Ranked forty sixth on Asia’s 50 Finest Bars 2025, Lamp Bar is understood for its menu-free cocktail philosophy rooted in Japanese hospitality.

Michito, who received the World’s Finest Bartender title on the Diageo Reserve World Class Cocktail Competitors in 2015, believes the cocktail world has developed considerably since he started, however his core philosophy stays unchanged. “The philosophy of Lamp Bar is craftsmanship. Each my dad and mom are artists, and that background led me to include parts of artwork into each cocktail. This fusion of workmanship and artwork defines what we do,” he says.

Not like standard bars, Lamp Bar doesn’t supply a set menu. As an alternative, Michito and his crew converse with every visitor to know their preferences, temper and flavour inclinations earlier than crafting a totally bespoke cocktail. Every drink is conceived as a personalised expression of instinct, approach and hospitality.

Talking about his ingredient-led strategy for India, Michito says he plans to work with Japanese parts comparable to hinoki and burdock. “I wish to use these elements to create new flavours. Our drinks are supposed to be a healthful expertise,” he provides.

Little Bouquet by Lamp Bar
| Photograph Credit score:
Particular Association

Earlier than stepping behind the bar, Michito labored as a prepare dinner and in development. It took one night—and one drink—for his profession path to shift. “It was a Moscow Mule that made me contemplate bartending,” he recollects. “In Japan, traditional cocktails are the most well-liked, and each bartender spends years perfecting the method. If you’re ever in Japan, you must attempt classics just like the whisky highball or gin fizz. Japan does classics finest, and the garnishes are one thing to look ahead to.”

Hitesh Keswani, Managing Director of Side Hospitality (Akina), provides, “Akina’s ethos is immersive, interactive eating—slowing right down to benefit from the second. This collaboration is as a lot about cultural trade and studying as it’s about cocktails. Lamp Bar represents a global benchmark in considerate hospitality and craftsmanship.”

Ryusei (taking pictures star) at Akina
| Photograph Credit score:
Particular Association

Tracing his skilled journey, Michito says, “After early roles at Bar Tender in Wakayama and Bar Outdated Time at Fujita Lodge in Nara, I opened Lamp Bar in 2011. Following a Prime 10 end on the Diageo World Class Japan competitors in 2014, I received the nationwide title in 2015 and went on to change into the worldwide champion in Cape City, South Africa, competing in opposition to over 50,000 bartenders. The jury recognised disciplined approach, calm precision and respect for omotenashi—Japanese hospitality. My crew and I nonetheless maintain on to these values.”

As regards to ice, he’s exact. “Temperature is crucial to bringing out flavours and aromas, however that doesn’t imply loading a drink with ice. Not all cocktails want it. Steadiness is what issues most.”

Because the spirits world fills with new-age mixologists, Michito prefers an easier designation. “Bartender and mixologist imply nearly the identical factor,” he says. “I nonetheless choose bartender.”

Michito might be at Akina in Worli, Mumbai, Raheja Ascent February 20 8pm to 11pm

In Hyderabad on February 21, 8pm to 11pm, Akina THE LOFT, Silpa Gram Craft Village, HITEC Metropolis, Hyderabad