Hyderabad get ready for some classic cocktails by Michito Kaneko of Lamp Bar in Japan

Michito Kaneko, founder of Lamp Bar, will be in India for an exclusive bar takeover at Akina and its Mumbai outpost. Ranked 46th on Asia’s 50 Best Bars 2025, Lamp Bar is known for its menu-free cocktail philosophy rooted in Japanese hospitality.

Michito, who won the World’s Best Bartender title at the Diageo Reserve World Class Cocktail Competition in 2015, believes the cocktail world has evolved significantly since he began, but his core philosophy remains unchanged. “The philosophy of Lamp Bar is craftsmanship. Both my parents are artists, and that background led me to incorporate elements of art into every cocktail. This fusion of craftsmanship and art defines what we do,” he says.

Unlike conventional bars, Lamp Bar does not offer a fixed menu. Instead, Michito and his team speak with each guest to understand their preferences, mood and flavour inclinations before crafting a completely bespoke cocktail. Each drink is conceived as a personalised expression of intuition, technique and hospitality.

Speaking about his ingredient-led approach for India, Michito says he plans to work with Japanese elements such as hinoki and burdock. “I want to use these ingredients to create new flavours. Our drinks are meant to be a wholesome experience,” he adds.

Little Bouquet by Lamp Bar
| Photo Credit:
Special Arrangement

Before stepping behind the bar, Michito worked as a cook and in construction. It took one evening—and one drink—for his career path to shift. “It was a Moscow Mule that made me consider bartending,” he recalls. “In Japan, classic cocktails are the most popular, and every bartender spends years perfecting the process. If you are ever in Japan, you should try classics like the whisky highball or gin fizz. Japan does classics best, and the garnishes are something to look forward to.”

Hitesh Keswani, Managing Director of Aspect Hospitality (Akina), adds, “Akina’s ethos is immersive, interactive dining—slowing down to enjoy the moment. This collaboration is as much about cultural exchange and learning as it is about cocktails. Lamp Bar represents an international benchmark in thoughtful hospitality and craftsmanship.”

Ryusei (shooting star) at Akina
| Photo Credit:
Special Arrangement

Tracing his professional journey, Michito says, “After early roles at Bar Tender in Wakayama and Bar Old Time at Fujita Hotel in Nara, I opened Lamp Bar in 2011. Following a Top 10 finish at the Diageo World Class Japan competition in 2014, I won the national title in 2015 and went on to become the global champion in Cape Town, South Africa, competing against over 50,000 bartenders. The jury recognised disciplined technique, calm precision and respect for omotenashi—Japanese hospitality. My team and I still hold on to those values.”

On the subject of ice, he is precise. “Temperature is essential to bringing out flavours and aromas, but that doesn’t mean loading a drink with ice. Not all cocktails need it. Balance is what matters most.”

As the spirits world fills with new-age mixologists, Michito prefers a simpler designation. “Bartender and mixologist mean almost the same thing,” he says. “I still prefer bartender.”

Michito will be at Akina in Worli, Mumbai, Raheja Ascent February 20 8pm to 11pm

In Hyderabad on February 21, 8pm to 11pm, Akina THE LOFT, Silpa Gram Craft Village, HITEC City, Hyderabad