{"id":4432,"date":"2024-03-28T20:16:15","date_gmt":"2024-03-28T20:16:15","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=4432"},"modified":"2024-03-28T20:52:32","modified_gmt":"2024-03-28T20:52:32","slug":"charles-schumann-otvoril-bar-v-japonsku","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/charles-schumann-otvoril-bar-v-japonsku\/","title":{"rendered":"CHARLES SCHUMANN OTVORIL BAR V JAPONSKU"},"content":{"rendered":"\n

Charles Schumann je okrem svojho baru a tvrdej dlhoro\u010dnej pr\u00e1ce zn\u00e1my aj svoj\u00edm srde\u010dn\u00fdm vz\u0165ahom k Japonsku. Prv\u00fd kr\u00e1t nav\u0161t\u00edvil t\u00fato krajinu, ke\u010f ho v polovici 90. rokov na ulici v Par\u00ed\u017ei oslovila PR mana\u017e\u00e9rka Yochji Yamamota, \u010di by nechcel predv\u00e1dza\u0165 ako model v Tokiu. Jemu t\u00e1to krajina tak vliezla pod ko\u017eu, \u017ee sa dlh\u00e9 roky t\u00fa\u017ei do nej st\u00e1le vraca\u0165. <\/p>\n\n\n\n\n\n\n\n

S Yamamotom zostali kamar\u00e1ti, jeho kniha American Bar je prelo\u017een\u00e1 okrem angli\u010dtiny aj do japonsk\u00e9ho jazyka a aj v tejto krajine sa Charles stal barmanskou legendou. V roku 2001 vydal pod zna\u010dkou Schumann’s jazzov\u00e9 CD “Bar Music”, nahrat\u00e9 japonsk\u00fdm pianistom Fumiom Yasudom. N\u00e1jdete to aj na Spotify. Hne\u010f \u00favodn\u00e9 intro v\u00e1s preniesie do jedn\u00e9ho z mnoh\u00fdch siln\u00fdch ve\u010derov star\u00e9ho Schumann’s Baru na Maximillianstra\u00dfe 36, kde okrem zvuku \u0161ejkrov, cinkaj\u00faceho skla a vravy \u0161tamgastov po\u010dujete aj hlas \u010desk\u00e9ho barmana a \u010da\u0161n\u00edka Romana Lagu. Ten pracoval pre Charlesa a\u017e do d\u00f4chodku.
Charles V roku 2021 zaklad\u00e1 v Tokiu spolu so svojou dlhoro\u010dnou spolupracovn\u00ed\u010dkou Mariou Cobo Schumann`s House Japan,<\/a> ktor\u00e1 je zameran\u00fd na produkciu a predaj vysoko pr\u00e9miov\u00e9ho organick\u00e9ho \u010daju priamo z prenajat\u00fdch \u010dajov\u00fdch plant\u00e1\u017e\u00ed na ostrovoch Kogoshima a Yakushima.
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Charlesov n\u00e1pad otvori\u0165 v Japonsku bar vznikol po n\u00e1v\u0161teve mal\u00e9ho budhistick\u00e9ho kl\u00e1\u0161tora v Kyote, kde mu uk\u00e1zali n\u00e1dhern\u00fa “Tea Room”. T\u00e1 svoj\u00edm dlh\u00fdm stolom ve\u013emi pripom\u00edna jeho mn\u00edchovsk\u00fd Les Fleur du Mal. Ako hovor\u00ed, l\u00e1ska na prv\u00fd poh\u013ead. Najprv tam chcel \u00eds\u0165 do kuchyne, aby sa nie\u010do nau\u010dil od mn\u00edchov, ktor\u00ed tam varia a pod\u00e1vaj\u00fa vo svojej re\u0161taur\u00e1cii vegetari\u00e1nske jedlo. To mu ale nedovolili. Tak ich dva roky presvied\u010dal na pren\u00e1jom \u010dajovej miestnosti. Podarilo sa mu to aspo\u0148 na obmedzen\u00fd \u010das.

Ako hovor\u00ed, mn\u00edsi mali v\u017edy k alkoholu bl\u00edzko. Od nepam\u00e4ti experimentuj\u00fa s bylinkami aby lie\u010dili, a stoja za tajomstvom lik\u00e9rov ako Chartreuse, \u010di Benedictine, ktor\u00e9 sa stali ikonick\u00e9 v baroch po celom svete
T\u00ed japonsk\u00fd z kl\u00e1\u0161tora Kangan an o Tera s\u00edce nevyr\u00e1baj\u00fa \u017eiadny elix\u00edr, ale dovolili p\u00e1novi Schumannovi prev\u00e1dkova\u0165 bar na 4 dni v t\u00fd\u017edni po\u010das \u0161tyroch marcov\u00fdch t\u00fd\u017ed\u0148ov. Bar, s re\u0161pektom k obyvate\u013eom kl\u00e1\u0161tora, m\u00e1 obmedzen\u00e9 otv\u00e1racie hodiny od 16:30-21.00. M\u00e1 12 miest a hodinov\u00e9 sittingy.
Charles so svojim teamom serv\u00edruje jeho ob\u013e\u00faben\u00e9 Campari Shakerato, Gimlety a klasiky ako Sazerac na brandy, White Lady, \u010di Whisky Sour. Nejde mu o to, aby ukazoval ako sa to rob\u00ed, japonci s\u00fa pod\u013ea neho v\u00fdborn\u00ed barmani. Chcel sa len znovu naplno postavi\u0165 za bar a pre\u017e\u00edva\u0165 pr\u00e1cu barmana inak, ako sa to d\u00e1 u neho v bare. Najviac si cen\u00ed, \u017ee tu nie je \u017eiadne ego. T\u00ed nemeck\u00ed ho vraj maj\u00fa. Ako barmani, tak aj hostia, ktor\u00ed sa nevedia dohodn\u00fa\u0165, kto je d\u00f4le\u017eitej\u0161\u00ed. V japonsku sa na to hovor\u00ed: “pr\u00edli\u0161 ve\u013ea orlov, ktor\u00ed s\u00fa len vrabci”<\/em> *zdroj: FAZ.net<\/a><\/p>\n\n\n\n


CHARLESOVE Z\u00c1PISKY:
Kangan an o Tera Kyoto.
\u0160\u0165astie neskor\u00fdch objaven\u00ed.
l\u00e1sku k barmanstvu c\u00edtim cez m\u00f4j t\u00fdm,
som naozaj hrd\u00fd.
Bar. Druh\u00fd de\u0148 a viac kr\u00e1t sme ho naplnili!
Naozaj \u00fa\u017easn\u00fd team!
Naoto
Yai
Maria
Angli\u010dtina je nutnos\u0165. Sme v Japonsku.
Japon\u010dina tie\u017e. Sme v Japonsku.
Znovu som objavil koktejly a ich naozajstn\u00fd \u010das.
Rozm\u00fd\u0161\u013eam o drinkoch cez de\u0148 a\u017e do noci.
\u0161\u0165astie v tekutine spiritov, ktor\u00e9 to spolu vedia
a s\u00fa tu jeden pre druh\u00e9ho.
\u0160\u0165astie
Rados\u0165
Hostia
Kolegovia

prec\u00edti\u0165
vidie\u0165
za\u017ei\u0165.
14.3.2023, Kyoto

“Zajtra a potom e\u0161te t\u00fd\u017ede\u0148.
E\u0161te nikdy som nemal tak\u00e9 ohlasy z cel\u00e9ho sveta ako teraz!
C\u00edtim, \u017ee sme zase uznan\u00ed. Rob\u00ed mi to dobre.
Schumann’s bar u\u017e viac ako 40 rokov.
Neuverite\u013en\u00e9. Bude tu e\u0161te \u010falej? Kto vie…
Ale tu. Prich\u00e1dzaj\u00fa \u013eudia viacer\u00fdch n\u00e1rodnost\u00ed.
S 12 miestami len za barom, 3x obsaden\u00ed za jeden ve\u010der.
Japonsk\u00ed barmani s\u00fa extra trieda, je ich treba vidie\u0165. K nim
Maria, ktor\u00e1 hovor\u00ed sn\u00e1\u010f ka\u017edou re\u010dou.
Gr\u016b\u00dfe aus Kyoto
Charles”<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

Charles Schumann je okrem svojho baru a tvrdej dlhoro\u010dnej pr\u00e1ce zn\u00e1my aj svoj\u00edm srde\u010dn\u00fdm vz\u0165ahom k Japonsku. Prv\u00fd kr\u00e1t nav\u0161t\u00edvil t\u00fato krajinu, ke\u010f ho v polovici 90. rokov na ulici v Par\u00ed\u017ei oslovila PR mana\u017e\u00e9rka Yochji Yamamota, \u010di by nechcel predv\u00e1dza\u0165 ako model v Tokiu. Jemu t\u00e1to krajina tak vliezla pod ko\u017eu, \u017ee sa dlh\u00e9 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4432"}],"collection":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/comments?post=4432"}],"version-history":[{"count":9,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4432\/revisions"}],"predecessor-version":[{"id":4447,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4432\/revisions\/4447"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=4432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=4432"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=4432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}