I learn various culinary techniques and combinations of ingredients, and think about how to apply them to cocktails. This means considering aroma profiles, tasting, the visual aspect, even history. My aim is to leverage the full potential of these ingredients to devise unique combinations.

I had a fantastic experience at MayaBay. It was my first time in Europe for a long while due to travel restrictions. I wanted to introduce cocktails based on shōchū and sake (NB, two Japanese spirits) to our guests in Monaco. On this occasion, we served three of the first and four of the second, with ingredients such as dashi, shiso, roasted barley, yuzu, and more.

There are many, though one is called ‘‘Bouquet’’. An aromatic cocktail reminiscent of a bouquet of flowers, it makes you want to breathe in the fragrance inside the glass, as if in a real bouquet, thanks to the complex and fruity aromas of sake.

We plan to explore the fusion of perfumery and cocktails, but we also anticipate the emergence of bars where clients drink cocktails for experiences like mindfulness rather than intoxication, and tap cocktail bars where technology blends with bartender absence. Over the next decade, we will introduce ‘‘cocktail technology’’ to create new concepts and flavours while encouraging healthy, sustainable drinking.