Newly appointed bar manager Stefano Bussi has ushered in a new era at The Aubrey with “The Art of Shibumi”. The program marks Bussi’s inaugural menu at the Mandarin Oriental Hong Kong’s elevated Japanese izakaya, and offers a peek into the craftsmanship that won him Bartender of the Year for Hong Kong and Macau at the Diageo World Class 2024.
As the name implies, the new cocktail menu draws from the Japanese zen philosophy of shibumi. The third pillar of Japanese minimalism, shibumi represents the idea of understated beauty or refinement that is often visually communicated through subdued colours and simple design. It does not however, exist in contrast to complexity; shibumi posits that humility and sophistication go hand-in-hand. Bussi embraces this ideology, crafting a menu that foregoes flash in favour of nuance. “Shibumi captures everything I love about cocktails,”he says. “It’s not about what’s loud or showy, it’s about what reveals itself slowly. Every detail, every flavour, is considered and deliberate, but nothing is overworked.”
The Art of Shibumi menu is mainly split into three stylistic sections that reflect different aspects of shibumi: Elegant, Refined, and Imperfect. “We looked into the depth of many things, especially art,” Bussi explains. “We took inspiration from the many art pieces you will find around The Aubrey, from eclectic to more stylish and elegant. You will find that every single one of the details is thought of in a very methodic way.”
The journey begins with Elegant cocktails characterised in appearance by minimal garnishes and classic glassware. In terms of taste, drinks are light and crisp, crafted with botanical notes and versatile base spirits like shochu. “This is kind of our beginning, so easier flavours and elegant serves,” says Bussi. “You can find things like strawberry, violet, sakura, jasmine—things that everybody understands and is familiar with.” The ‘Kanso Martini’ is clean and bright, blending Roku Gin with umeshu and pickled oolong grape for a more nuanced profile. Meanwhile, Bussi’s take on a vodka sour, ‘Yūga’, uses Hassaku Rocks, strawberry and tarragon to achieve that perfect balance of sweetness and tartness. It is in this early stages of the menu that the art of shibumi is epitomised.
From Elegant forms a natural evolution into the Refined chapter, which introduces more layered serves and unexpected ingredients. “With Refined we try to push the understanding of our guests a little more,” shares Bussi. “We don’t go too far, but we’re [forming the basis of] what is going to come afterwards. Still familiar flavours, but your mind might not combine them together.” Here, the ‘Shizen Sour’ marries pistachio, miso and caramel with whisky and brandy, whilst a clarified milk punch called ‘Chinmoku’ fuses sake, green apple and nori. The Refined cocktails are undoubtedly inventive, but the Imperfect chapter takes things one step further with a full embrace of the unconventional.
The final stage of the Art of Shibumi journey turns to another pillar in Japanese zen philosophy called wabi-sabi. The Imperfect segment of the menu presents beauty in the form of playful glassware and compelling ingredients that challenge one’s notions of standard mixology. Marvel at The Aubrey’s new take on an espresso martini with ‘Kage No’, where coffee is replaced by dandelion, burdock root and coffee husk; embrace off-kilter flavours in a lively concoction of olive, citrus and brown butter called ‘Fukinsei’; and discover how leftover wagyu oil can harmonise perfectly with peanut butter and oyster leaf in the umami-rich ‘Flawed Martini’.
Because The Aubrey is after all, a modern Japanese izakaya, the following chapter in the menu pays tribute to the staple of Japanese drinking culture: the highball. The ‘Utsukushi’, ‘Mio Highball’, and ‘Nihonjin’ each echo one of the philosophies of the three stylistic sections, while the ‘Classic Chuhai’ is reenvisioned monthly to spotlight a new shochu, and the ‘Traditional Whisky Highball’ is simply a mainstay for lovers of the drink. The Art of Shibumi then truly comes to an end with Balanced, a section dedicated to healthier, more mindful drinking options. Expect a tight selection of four drinks dedicated to the Elegant, Refined and Imperfect chapters as well as—you guessed it—a zero-proof highball.
“We decided to take four of the cocktails that you will find throughout the menu and kind of reimagine them into non-alcoholic versions so nobody gets left out,” Bussi explains of the segment. “I take a lot of pride in this because sometimes I also don’t want to drink too much!”
Editor
Alyanna Raissa J. PayosCredit
Lead image: Courtesy of Mandarin Oriental Hong Kong
