I own two bars in Tokyo, Brasserie Beer Boulevard & Pilsen Alley, which only holds 10 people. I think it’s the smallest Pilsner Urquell bar in world! It is a standing bar – a Japanese tradition. I’ve worked in bars for 17 years. At college I majored in Neutron Activation Analysis, but couldn’t find work as a scientist. After graduation, I went to the UK and Scotland to experience the pub culture. I went to lots of distilleries and got interested in whisky and beer. When it comes to foam I tell my drinkers that a perfect beer should be 30% foam and 70% beer. It’s really needed for the complete beer. That’s Pilsner! My role is to keep the perfect quality, to never sell a bad beer and to share my knowledge with other bartenders. I want to spread the word. I’m most proud of giving my customers’ pleasure – of watching them smiling when they taste the beer I pour. I have become famous for my pouring; it’s known as Cold Sato Pouring, and is inspired by the Hladinka.

If you were a beer, what beer would you be?

I’d be an Asahi Super Dry. It is Japanese, like me. It is cutting-edge. And culturally it makes me proud to be a bartender.