Bar Goto owner Kenta Goto may have started down a path in journalism, but it was food and beverage that won him over in the long run. After graduating from college in Tokyo, he moved to NYC, where he landed a job in video production with a Japanese news network. Soon enough he tuned into his calling for the hospitality realm, leaving his job to pursue his longtime dream in opening a bar. After 15 years behind the stick, with a handful of those happening at Audrey Saunders’ Pegu Club, he’s done just that with Bar Goto, a Japanese tapas and cocktail bar that opened on the Lower East Side last month. “To gain experience, I knew that I wanted to work for the best,” he says. “Pegu Club was the perfect fit for me, and helped to get me to where I am today.” Here, Goto talks about the cities in which he’s most inspired, his favorite customer from Pegu (hint: he put a ring on it), and, when it comes to his drinks, why every last one-eighth of a teaspoon matters.

BoozeMenus: What might guests notice about your drinks at Bar Goto vs. those at Pegu Club?

Kenta Goto: The drinks at Bar Goto showcase more Asian ingredients, particularly ingredients from Japan.

BM: What is your process for creating cocktails at Bar Goto so that they're Asian-inspired but still reflective of American drinking (e.g. a sazerac or milk punch)?

KG: We start with classic recipes first, then tweak them with Asian flavors. Instead of measuring in ounces as many bartenders do, we tend to measure in increments as small as one-eighth of a teaspoon to find the perfect balance of ingredients and flavors.

BM: How does Japanese drinking culture differ from American drinking culture?

KG: In Japan, we almost always eat while we drink.

BM: Have you carried any of these drinks over from your work at Pegu Club?

KG: Yes, a drink called "Far East Side.” It's a sake-based cocktail with shiso, yuzu, elderflower, and a bit of tequila. It's slightly lower proof than some of the other cocktails on the menu; however, unlike many sake-based drinks that you see that are too thin and have too short of a finish, it's rich, aromatic and elegant.

BM: What's one of your favorite memories from your years at Pegu Club?

KG: I met so many great people who are now not only regular customers or coworkers, but friends. I learned how to work with so many different flavors, too. I still do remember how excited I felt when I first put on the tie that is a part of Pegu's uniform. Also, I met my fiancee, who was my regular customer at Pegu. There are so many great memories. At the end of the day, I can't give enough thanks to Audrey Saunders.

BM: In what city do you find the most inspiration for your work?

KG: It's hard to pick just one. New York, New Orleans, Miami, Tokyo, and Kyoto.

BM: Can you tell us about the wall art at Bar Goto and its significance?

KG: The fabric is over 100 years old. It's hand made, and it has a kimono belt called "obi.” It belonged to my grandmother. It was passed on to my mother, and now to me. It's something to honor where I come from.

BM: Which season is your favorite when it comes to drinks creation?

KG: The beginning of spring and summer, when many fresh fruits and vegetables become available. The fresher the flavor gets, the more excited I am about creating new cocktails.

BM: When you're traveling, what are you drinking on the plane?

KG: I usually read or sleep when traveling, and don't drink. If I do have a drink, it's probably going to be scotch because that's my favorite.

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By Nicole Schnitzler

(Photos from left: Interior by Gabi Porter; Kenta Goto; Improved Shochu Cocktail by Gabi Porter)