Every day is a chance for new discoveries behind the bar, says Kyoka Ishioka

Kyoka Ishioka is a bartender at modern Australian Japanese fusion restaurant and bar, Kuro Bar & Dining, and she says that a big part of her role is applying her experience to the task of pairing cocktails — and tequila drinks, in this case.

That experience and expertise has also led her to be one of the top 25 bartenders in the Espolòn Afterlife To The Bone cocktail competition.

Below, lightly edited and condensed for clarity, Kyoka talks about her drink, about Kuro Bar & Dining, and why she enjoys bartending.

Tell us about Kuro Bar & Dining?

It’s been about five years since we have opened. And we are a Japanese Australian fusion restaurant. And I’m working as a bartender here

Tell us the name of your drink?

Okay so the name of the drink might be a little bit interesting. This is called Bonito Bonito. In Spanish it’s like a pretty bonito. Yeah so it’s really absolutely fun to speak the name.

What’s in your cocktail?

Okay, so it looks really weird because I decided to go for bonito flakes, dehydrated bonito flakes. What we do to make my cocktail is I put bonito flakes in Espolòn tequila because what I really like about Espolòn is the smooth texture and also a hint of smoke. I think that smokiness is very similar to katsuobushi, which is bonito flakes in Japan.

Also, I made a homemade tomato acid and also a green tea, using pepper, a lot of Japanese ingredients in here. I hope they like it.

What is it you enjoy about being a bartender?

Well, I think being a bartender is really wonderful for me because for me, every day, I can have new discoveries and also new encounters. I am able to meet a lot of new people here and that makes my life really enjoyable.

Bonito Bonito

Espolòn Blanco infused with Katsuobushi (dried bonito flakes) 35ml
Tomato acid 30ml
Yuzu pepper 1/2tsp
Egg white 15ml
Green tea honey 15ml

Shake ingredients with ice and strain.