Home > Bartender > Bartender Glass 103 – Bar Kaze (Part 2)

Bartender Glass 103 – Bar Kaze (Part 2)


Just realized I messed up last chapter’s name.  The bar’s name is “Bar Kaze”, and the bartender is Kase Gorou.  I keep mixing up Kase and Kaze.  😦

Also, since people have been asking, the name of Volume 13 (this is the last chapter of Volume 13) is “A Kind Mistake”.




Drink of the Day:

Vesper Martini

  • 45 ml Vodka
  • 15 ml Vermouth
  • Lemon Peel

Thoughts (Spoiler Alert):

A pretty sad chapter.  Sasakura and Kitagata’s teacher, Kase Gorou, leaves the hospital, and even before his time ended, he is still mixing drinks for people.  It couldn’t have ended any better, but it’s always sad to see people go.  I really like the addition of Tsubasa, and it shows his flexibility in this story.  Because he’s a newbie and more tech savvy than most other bartenders in this story, he has his own way to communicate and bring other characters into the story.  He is also a very good source for comedy, which I always enjoy.  It was much needed in this story too, to lighten things up.

Another thing I want to point out is Kase Gorou’s dedication to his career.  It reminds me of the famous sushi chef in Japan, Sukiyabashi Jirou.  His sushi bar is the only Michelin 3-star restaurant in Japan.  I think he’s like 70-80 years old now, and he’s still working, still making great sushi, and never cutting any corners.  I think this type of dedication to one’s career is something that is lost in the next generation.  It’s all about making money now.  There’s not much pride in one’s work, as long as it brings in the cash.  I’m guilty of that too, but reading this makes me wonder how it would feel to have a career that I truly want.

Categories: Bartender
  1. October 29, 2013 at 2:29 am

    Hey thank you, as always 🙂
    For the record, Japan has the most 3 Michelin stars restaurants in the world now (more stars combined than U.S. too) so there are more than just Jirou’s sushi bar that got 3 Michelin stars. Although it’s probably the only sushi restaurant that has earn the merit of 3 stars. http://en.wikipedia.org/wiki/List_of_Michelin_starred_restaurants

    Speaking of people with dedication to their work http://www.youtube.com/watch?v=1lJKvOmrpLo

  2. rennov
    October 29, 2013 at 4:58 am

    Hmm… yeah, just like Sasakura ever said in previous chapter, “Bartender is not a career, but a way of life (or lifestyle, I forgot)”. Damn, it’s truly beautiful way to teach us about dedication about work, and to end a series of chapter in one volume… Good work Joh Araki and, of course, cityshrimp scans

  3. Cloud
    October 29, 2013 at 8:46 am

    Thank you very much!. Will be reading at night with a nice cold drink in my hand ;D

  4. epistasthai
    October 29, 2013 at 1:13 pm

    thank you so much for bringing this lovely manga to us. It’s such a treat to read. Thank you for sticking with it for so long. I have to say, this is one of my favourite reads, and I look forward to it.

    It is the fortunate person who has a job they love. And when it becomes a way of life, it makes it even more special.

  5. Vlad
    October 29, 2013 at 2:33 pm


  6. tokkei12
    October 29, 2013 at 8:05 pm

    Thank you so much! ^.^

  7. October 29, 2013 at 8:16 pm

    As always, thank you! Great chapter.

  8. November 20, 2013 at 7:52 pm

    While most Americans think of fast food in terms of modern chain restaurants, food historians like to remind us the first “fast food” restaurants were thermopolium, operated by Ancient Romans. Throughout history most cultures and cuisines developed shortcut options to traditional dining customs. The concept of modern fast food was a byproduct of the industrial revolution. People on the go (or working) required fast, economical and portable foods. Street vendors, fair fare, lunch wagons, diners, roadside eateries, drive-ins, ice cream stands, noodle parlors and sushi bars cater to this market. Each in its own place and time. According to John Mariani, American food historian, the phrase “fast food” was first coined by George G. Foster in 1848. It did not become popular, however, until the 1960s when chain restaurants proliferated.

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