Nippon Quality Reaches the Drinks Cabinet
Japan has always been a rather quirky place. It’s a country where you can buy used panties from vending machines, where giant dinosaurs are revered, and where you can live out your rush-hour fantasies in fake train compartments. Until this Toyota “Oh my God the breaks don’t work!” fiasco, it was also the home of true precision and quality. “Made in Japan” was as important to electronics punters as “filmed in Amsterdam” was to 1970s porn hustlers, and although most of us don’t understand their shag flicks, we can still benefit from Japanese attention to detail.
One such place where Japanese quality control is still firmly on the menu is Causeway Bay’s Executive Bar. This tiny 27th floor speak easy is the domain of Ichiro-san, bartender extraordinaire and a whisky connoisseur. This bar is to whisky lovers what Shenzhen is to married men, a chance to chill out and enjoy the sweeter things in life, safely cocooned by leather sofas and dim lighting. Ichiro uses ice sphere to control dilution in your whisky and matches tipples with the likes of a whole leg of Jamón Ibérico, which is sliced in front of your eyes.