Celebrate Easter by hunting for top-quality chocolates to pair with the whiskies in your cabinet.
‘I use the Dewar’s to clean the shoes,’ Shingo tells me. We are standing next to the shoeshine stand on the staircase outside his bar, Sip. I suspect that sentence needs to be dissected. There’s just too much weirdness going on.
Shingo Gokan is a bartender who has worked in New York and Shanghai and now has his own joint, SG Club, in a surprisingly chilled part of the Shibuya district of Tokyo. The club, like a great cocktail, comes in three parts. At street level is Guzzle, a laid-back, busy, pub-style drinking den. Downstairs is Sip, a speakeasy-style den for the cocktail aficionado – there’s cunningly crafted whisky drinks galore in both places. On the first floor there’s a private members’ cigar lounge (there’s also a secret ‘ninja space’, but if I told you its location I’d have to kill you).
I suspect that doesn’t fully explain why there’s a shoeshine stand.
Cultural exchange: Japan sent a delegation of samurai to New York in 1860
‘I heard a story that when Japan was opening up to the West in the mid-19th century, some samurai went on an official visit to New York,’ Shingo continues. ‘It turns out they stayed close to where Jerry Thomas (author of the first cocktail book) had his bar. I wondered if they visited it and brought some of the ideas back to Japan.’
So, the whole of the club is an imagining of what a Japanese-influenced American bar of the 1860s might have looked like… or maybe it’s an American-influenced Japanese bar. Hard to tell when things blur. Anyway, it’s not beyond the realms of fantasy to believe that a samurai might have decided to hang up his sword and start slinging drinks instead – though it’s unlikely that he would have turned a margarita into a clear drink which tastes like Riesling… No, I’m not going to explain that one.
It seems like an outlandish story, but in 1860 a delegation of 70 samurai left Edo to travel to New York. It’s claimed that they were the first such group to leave Japan for 200 years. While it’s unclear what they drank, or whether they frequented Jerry Thomas’ bar, it was noted that they were prodigious shoppers.
Oh… the Dewar’s. Before Shingo gets a visit from an irate rep, let me tell you it’s there as a finish for the shoes, just to give them a bit of a sparkle. You can also get it in a slightly more conventional manner in Guzzle, infused with Earl Grey and served Highball-style.
Gokan’s gaff: Shingo opened Tokyo’s American-influenced SG Club in 2018
SG Club is an example of how different elements influence each other. In the bars, it is how design sets the mood and tells a story, but we can go deeper. Over the past couple of weeks, first in Elgin, and now in Tokyo, I’ve been doing blind tastings where drams are first tasted neat, and then re-tasted with one (or in Tokyo’s case two) pieces of music (much like the sensory evaluation sessions held in Scotchwhisky.com’s Future Trends Lab at The Whisky Show last year).
The remarkable thing is the manner in which the taste of the whisky changes, often dramatically, when music is included. Take Kilchoman’s smoke. In Tokyo we tasted it, and then I played an ambient piano piece by Virginia Astley. The smoke went and the sweetness was lifted further into focus. This then bled into a piece by John Surman, all multi-tracked bass and baritone saxophone. The smoke suddenly surged forward once again, more intensely than when we’d tasted the whisky in silence.
It shows how it is wrong to believe that our senses exist separately from each other. Instead they are all constantly influencing each other: colour affects taste, as does shape… and sound. High tones accentuate sweetness, and low tones heaviness, while tempo will affect feel and where the flavours concentrate themselves.
Music doesn’t add flavour; rather it acts as an aid to reveal elements which might have been hidden, accentuating some flavours or textures, adding new layers of complexity. It’s a dramatic introduction to the cross-modal world, often showing what lies beneath, where the connections are. We tend to see flavour as fixed, whereas the truth is that it is malleable, at the whim of our senses and suggestibilities.
It is another facet of the blurring of boundaries that Shingo is trying to achieve at SG. Are you in Japan or America? The 21st century or 19th? How does the decor and the lighting change your mood? Does that drink taste different in the three bars – or outside in the street? Would sipping it on the shoeshine stand trigger different flavours? Only one way to find out.
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