Katsumi Manabe
Scotch Lodge | Portland, OR
JULY 2023
Katsumi Manabe didn’t always plan to end up behind the bar. While at the University of Oregon on the pre-law track, he picked up shifts as a server in a local sushi restaurant. Working as a legal assistant, Manabe soon realized that he didn’t enjoy his career as much as he hoped, so he took a job at Red Robin, quickly moving through the ranks and taking on a management position. Looking to try something new, one of his coworkers encouraged him to try his hand at bartending. Eager to get some experience, Manabe moved to the PF Chang’s in Bridgeport, Oregon where he was promoted to bartender within the first three months. Since he had never received any official training, Manabe taught himself everything he could about bartending, mixing drinks at home and reading any cocktail books he could get his hands on.
Manabe went on to join the team at Bluehour, his introduction to craft cocktails. He challenged himself as much as possible, pushing his multitasking skills while learning how to work with precision and intention. Over time, Manabe was put in charge of designing the restaurant’s bar menu. In January 2020, Manabe moved to Scotch Lodge to work as a bartender part-time, studying bartending at home on his off days. He was officially brought on full-time when the pandemic hit. Manabe worked to continue bringing engaging, layered drinks to customers despite being short staffed and navigating the uncertain times. Now as lead bartender, he has expanded the whiskey bar’s small cocktail menu, including a wide range of spirits to appeal to the non-whiskey drinkers too. Manabe creates thoughtful, technique-driven cocktails—like his Pandan Old Fashioned with pandan-infused mezcal, coconut-oolong syrup, and chocolate bitters—with the goal of making his customers feel special.
