15 Jun Getting to know Tokyo Bird: Yoshi Onishi, bar manager

This week we’re getting to know Yoshi Onishi, Tokyo Bird’s bar manager. You’ve probably seen him either a) pull you a beer or shake a delicious cocktail for you; b) chip and carve crystal clear ice balls; c) settle in for a session imparting knowledge and stories of Japanese whisky; or d) on your desk or screen in a still photo version, like below.

Yoshi as featured in Time Out Sydney – photo by Anna Kucera

Yoshi, what’s your role at Tokyo Bird?
Liquid ninja – I dispense the booze and look after the creation of the cocktails, and booze-related fun. I guess you could say bar manager?

I try my best not to chew off people’s ears about Japanese whisky, but I love being able to explain to my customers the best options to suit their palate or what may be to their liking.

Tell us about your industry experience – how did you get started in the hospitality industry?
It started around the end of 2007 in Brisbane at a fun and relatively relaxed pool hall/pub. I was studying at the time and a friend hooked me up with the gig.

Being the usual lurker that I was, I knew a few industry guys already who worked at several night spots around town. It pretty much went from there to working in nightclubs to finding my way into restaurants and cocktail bars.

During the last three or so years I was lucky enough to spend time in Kuala Lumpur, Malaysia teaching hospitality to a number of students across 30 different venues. It was madness!

I later moved to Sydney where I grew up and decided to get back to basics and really look to enhance my bartending skills. Before Tokyo Bird I worked at Stitch and The Victoria Room.

What’s your alcoholic beverage of choice?
If it’s a cocktail, then it’s got to be a classic daiquiri. Simple, balanced, and hits the spot every time.

As far as spirits, it would probably be Japanese whisky, in particular the Hakushu 12 year old, easily described as the “fresh” whisky. When I first had it, it brought back memories of when I was a little fella during school holidays when my best friend’s mum took us to a holiday retreat down in southern NSW, surrounded by forest and so much nature. It was truly beautiful.

What I remember most when I smell and taste this whisky is the smell of campfire smoke soaked to the clothes, and the scent of riverbed moss under the nails while skimming rocks. It’s amazing how booze can evoke such a distant memory and really take you back to relive that moment while enjoying it in the present.

Young Yoshi (right) and friend in southern NSW

What’s your favourite food item at Tokyo Bird?
It’s got to be the katsu chicken nuggets. They are dangerously addictive!

Describe a typical day in the life of Yoshi.
Wake up, head to work, read a little about booze, attempt to get ramen, make ice balls for a few hours, drink coffee, brainstorm with Jason about new ideas before seven or so hours of service and cleaning, and finish with a frosty Asahi black.

Yoshi chipping ice balls (Image by The more the munchier)

What do you like to do outside of Tokyo Bird?
Well, for the best part I really enjoy skateboarding. I’ve been doing it on and off for about 16 years now so it’s one of those activities that I always keep around.

Aside from that would be watching a lot of VICE and falling victim to the YouTube whirlpool of procrastination (there’s some pretty funny stuff on YouTube!)

What are some of your life goals and ambitions?
Paint a self portrait, build a house! Well honestly, I think I’d like to own a bar in Japan, and probably have a ramen shop so I can eat it everyday, for lunch and probably dinner!

What’s something that most people drinking at Tokyo Bird wouldn’t know about you?
I auditioned to co-star in a movie when I was 15. I didn’t read the script so it was pretty much an automatic fail!