Meet the Talented Bartenders at THE LIVELY TOKYO AZABUJUBAN
At THE LIVELY BAR TOKYO AZABUJUBAN, every drink poured tells a story and every guest is treated like family. In this bustling hub of Tokyo’s nightlife, our talented bartenders are the heartbeat of the hotel bar, bringing passion, creativity and expertise to every drink crafted. In this post, learn about the skilled bartenders behind the bar counter who are always ready to dazzle your senses with their innovative concoctions and unparalleled hospitality.
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Tomoki Urita
Q: What kind of work do you do at THE LIVELY TOKYO AZABUJUBAN?
I’m a bartender. Luckily Shoma and the part-time staff members, including him, create delicious cocktails so, I mainly work in the hall and oversee the overall operations. Apart from sales, I’m entrusted with tasks such as preparing dishes and managing staff.
Q: When did you start working at THE LIVELY TOKYO AZABUJUBAN?
I started as a part-time worker in October 2020 and have been working as a full-time employee since June 2021.
Q: Why did you choose to work at THE LIVELY TOKYO AZABUJUBAN?
During the COVID-19 pandemic when my previous bar closed, manager Sakima-san approached me and offered me a job. Seeing Global Agent’s flexible response to the rapidly changing situation during the pandemic, I felt that THE LIVELY TOKYO AZABUJUBAN was a reliable place to work.
I have a connection with Sakima-san because we used to work together in Roppongi, so we have known each other for about six years. Actually, I first visited THE LIVELY TOKYO AZABUJUBAN as a customer, so you never know what might happen.
Q: What is enjoyable about working at THE LIVELY TOKYO AZABUJUBAN?
The high degree of freedom and the numerous opportunities for challenges are enjoyable. Whether an employee or a part-timer, at THE LIVELY TOKYO AZABUJUBAN, they let those who are proactive and hardworking take on more responsibilities.
After business hours, we practice together, and on holidays, we go together to watch cocktail competitions. I believe this teamwork is built on the shared time spent together and experiences.
Q: What do you think makes THE LIVELY TOKYO AZABUJUBAN different from other hotels?
When you think of Azabujuban, you think of a shopping street. The significant difference from other hotel bars is the presence of many local residents and people finishing work in the vicinity. We’ve been able to celebrate our fifth year, loved not only by guests at the hotel but also by the local community.
Q: What are your hobbies?
I enjoy collecting records. Over the past decade, I’ve amassed a collection of several hundred albums. I often order interesting ones from overseas or go to buy them in person. I even have some rare ones that only exist in a quantity of 100 worldwide!
Q: What are your future goals?
My future goal is to expand the reputation of THE LIVELY TOKYO AZABUJUBAN not only within the country but also internationally. After overcoming the challenges of the pandemic, we are grateful to welcome visitors from overseas daily. We constantly refine our cocktails and customer service through daily discussions with the staff.
Q: What are your favorite spots?
I highly recommend Camden Town in London. It has a similar vibe to Harajuku or Ameyoko in Japan, but I love the unique energy in terms of music, art, and food. I visited there last year after a five-year hiatus. It’s unfortunate that there are fewer record shops now, but I always end up buying reasonably priced great leather jackets.
Q: What advice do you have for those interested in working at THE LIVELY BAR TOKYO AZABUJUBAN?
Working at a bar involves learning a lot, from unique customer service etiquette to cocktail knowledge, but being in the Azabujuban area offers a multitude of experiences as well (what they are is something to look forward to once you start working.) We aim to create a bar that connects “the development of bar culture” and Global Agent’s vision of “cultural creation.” Looking forward to working with anyone applying to work at THE LIVELY TOKYO AZABUJUBAN!
Shoma Kudo
Q: What is your role at THE LIVELY TOKYO AZABUJUBAN?
There’s still much to learn, but my responsibilities have expanded beyond the hall, and I’m now entrusted with cocktail making as well. I hope to learn more and improve my skills in many aspects in the future.
Q: When did you start working at THE LIVELY TOKYO AZABUJUBAN?
I believe it was in 2022, so February marks my third year here.
Q: Why did you choose THE LIVELY TOKYO AZABUJUBAN?
I was invited by Sakima-san when I was working at UNWIND HOTEL&BAR OTARU (UWO). Later on, with Uda-san joining UNWIND HOTEL&BAR OTARU, my desire to learn bartending at THE LIVELY TOKYO AZABUJUBAN became stronger.
Q: What do you find enjoyable about working at THE LIVELY TOKYO AZABUJUBAN?
There are no boundaries between part-timers and full-time employees, allowing me to actively take on various challenges. While cocktail making during regular business hours is enjoyable, it’s also quite rare for a part-timer to participate in events at our facility or other venues.
Q: What do you think makes THE LIVELY TOKYO AZABUJUBAN different from other hotels?
Regarding the bar, we strive to provide polite and courteous service to our customers, but at the same time, we also enjoy toasting together and engaging in lighthearted conversations. The perfect balance of formality and casualness during business hours creates a pleasant working environment. This atmosphere, where customers can relax without feeling overly formal, contributes to them enjoying their drinks comfortably.
Q: What are your hobbies?
My hobby is brewing coffee. I got hooked on it when a senior who was also a barista during my time at UNWIND HOTEL&BAR OTARU taught me how to brew. On my days off, I often take a casual stroll in the neighborhood, and if I come across a coffee shop that piques my interest, I might go in and purchase some beans.
Q: What are your future goals?
My future goal is to work as a bartender overseas. I aspire to work at the forefront of bar culture and learn as much as I can. Ultimately, I also contemplate returning to Japan and opening my own establishment. Additionally, I have the desire to contribute something meaningful as a bartender in my hometown in Hokkaido.
Q: What are your recommended spots?
I recommend Omori in Ota, Tokyo. Since coming to Tokyo, I’ve been living near the service area (SA) in Omori, and on sunny days, it’s nice to relax on the SA’s rooftop. There are also numerous restaurants, making it enjoyable to explore alone. The overall atmosphere of the town makes time feel like it’s flowing at a slower pace.
Q: What advice do you have for those interested in working at THE LIVELY BAR TOKYO AZABUJUBAN?
I’m still 23 years old, but as mentioned earlier, I started cocktail making and have been given the opportunity to experience and challenge myself. It’s an environment where I can work freely and grow. I think it’s perfect for those who always have a desire for improvement and are willing to continue challenging themselves. I’m looking forward to working together with you if you end up applying to work here!
THE LIVELY TOKYO AZABUJUBAN crafts a luxurious lifestyle with 62 elegant rooms and attractive facilities including a rooftop bar with a great atmosphere.
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