Cocktail World Mover and Shaker and International Bartender of the Year Shingo Gokan Visits Himitsu July 26-29

World renowned cocktail ace Shingo Gokan, who’s also the creative director behind the bar program at Himitsu, will visit the Tokyo-style cocktail lounge in Buckhead over the dates of July 26-29. Over the weekend, Gokan took home the International Bartender of the Year title at the Tales of the Cocktail conference in NOLA. Read more about Gokan on The Dish blog and open his Instagram @SoberSpeaker for insight on his thoughts and inspirations. Reserve a seat at Himitsu to experience the wow factor of Gokan’s signature sips such as the Raichi of lychee-cello, lemon, grapefruit and rosewater ($16); Serori with gin, celery, Chartreuse, elderflower and lime ($19); Kyuri, potent with gin, cucumber, lemongrass, pineapple and absinthe ($18); Yashinomi of rum, coconut, Kaffir lime, galangal honey and chili ($16); Ko-Hi, alert with mezcal, coconut, cold-press coffee, kokuto and vanilla salt ($18); or Kemuri, strong with Japanese whisky, Kijoshu sake, Oloroso sherry, Benedictine, bitters and smoke ($21). Serious about his cocktails, Gokan pays “Homage” to fun concoctions like Beton cappuccino of mezcal, Becherovka, cacao butter, citrus, egg white and tonic water ($17); a lavender-laced Kiwi gin gimlet ($17); and Peanut Alexander blending bourbon, peanut butter, Averna and vanilla cream ($16). You go, Gokan!

Get to Know One in 10,000 – Shingo Gokan, the Internationally Recognized Cocktail Maestro behind Himitsu’s Bar Program

Competing in – and winning -- the Bacardi Legacy Global Cocktail competition against 10,000 bartenders representing 26 countries is enough to make even the strongest cocktail crafter nervous. Unless you’re Shingo Gokan. He wasn’t shaken. He was stirred -- into pouring himself into the art of classic Japanese bartending. Gokan, who started his career in Tokyo in 2001, became the first guest bartender ever to be invited to the Savoy Hotel in London, going on to teach a master class and guest bartend at historically celebrated venues around the world. His cocktail crafting travels have taken him to more than 30 countries, leading him to open the speakeasy Speak Low in Shanghai in 2014 followed by founding Sober Company, also in Shanghai, in 2017. He’s recently been nominated for the 2017 Tales of the Cocktail Spirit Award: International Bartender of the Year for having the most influence and impact on the cocktail culture this year. So you’re asking, “Where can I experience Gokan’s sensational cocktail maestro skills? Shanghai is no “Waze” near my daily commute?” Cheers! Gokan is the creative director behind the bar and beverage program at Himitsu, giving libations at Buckhead’s by-reservation-only cocktail lounge a distinct modern vibe you won’t find anywhere else in Atlanta…or perhaps, in the world. Find him on Instagram @soberspeaker.

#Foodgram: Shingo Gokan

Bar none, here’s high proof Himitsu cocktail maestro Shingo Gokan @SoberSpeaker has as much talent with the camera lens as he does creating new mixed drinks. Some pics are laughable tongue in cheek, others swizzle in cocktails of “dirty” mango, kiwi in cordial or straw in coconut.

Upscale Lounge Himitsu Shakes Up Peachtree

Himitsu, the new companion luxury lounge for popular Buckhead restaurant Umi, is now open at 3050 Peachtree Road. Co-owners Farshid Arshid and Charlie Hendon are samurai-serious about their devotion to high-end service and classic Japanese bartending, right down to the last individually embossed piece of crystal-clear ice. Atlanta cocktail artisan T. Fable Jeon takes the shaker as director to execute an inventive array of libations from the mind of Himitsu creative director Shingo Gokan. A lengthy libation list features an extensive sake collection, shōchū, cocktails and wine, plus a menu of small dishes and desserts. To ensure an exclusive experience, reservations are required to receive a code to enter the 60-seat, two-level Himitsu. Reservations can be made by emailing hello@puraibeto.com. Hours are Wednesday through Saturday, 7 p.m.-1:30 a.m.