Hidetsugu Ueno is a renowned Japanese bartender and owner of the famous High Five Bar in Tokyo's Ginza district. With more than three decades of experience, he is known for his mastery of the art of mixology and meticulous attention to detail, particularly in ice sculpting.
Born in Japan, Hidetsugu Ueno began his career in 1992 when he entered the world of mixology. The turning point came when he joined Star Bar in Ginza, one of Tokyo's most prestigious establishments, where he trained under Hisashi Kishi, a legend. Here he learned the importance of discipline, respect for each ingredient, and the pursuit of impeccable service. His philosophy is based on the idea that the bartender should not only serve drinks, but provide a customized experience based on the personality and desires of the customer.
In 2008, after years of experience and recognition, he decided to open High Five Bar, an intimate space with only 12 seats at the counter and no set menu. Ueno's approach is clear: every guest is unique and deserves a drink that reflects their taste and mood. This philosophy has made the venue a must-visit destination for genre aficionados, attracting enthusiasts and experts.
One of the hallmarks of his style is ice sculpting, an art form he has perfected over time: he is famous for his diamonds, blocks carved with precision to ensure the optimal temperature and controlled dilution. This maniacal attention to detail is not just an aesthetic quirk, but an integral part of his modus operandi.
His artistry earned him the prestigious title of International Bartender of the Year at the Tales of the Cocktail Spirited Awards in 2016, one of the most coveted awards in the industry. Over the years, High Five Bar has been listed on the 50 Best Bars list several times, cementing its reputation as one of the best in the world.
Ueno travels extensively to teach master classes and workshops, sharing his knowledge with new generations, and his influence extends far beyond the borders of the East, inspiring professionals in every corner of the world with his dedication, refined style and unique approach.
To this day, he remains an absolute benchmark, along with his sanctuary, a place where tradition meets maturity and where every drink is created ad hoc.
