Tender · New York
About Tender &Kazuo Uyeda
Kazuo Uyeda’s bartending philosophy and approach were first introduced to New York through a 2010 seminar celebrating the publication of Cocktail Techniques. Following a journey that began in Seoul in 2016, his vision returns in 2026 at Tender Bar.
Named directly by Kazuo Uyeda, Hard Shake Bar Tender carries forward his craft and dedication. Here, guests can experience the authentic Hard Shake through the hands of his disciples, who uphold his technique, philosophy, and spirit.
Technique & spirit
Hard Shake
Devised by legendary bartender Kazuo Uyeda of Ginza Tender, the Hard Shake relies on intention and motion rather than physical force, utilizing specific grip and shaker direction to achieve ultimate harmony.
“Hard” refers to dedication—much like “working hard” —rather than raw power. Instead of heavy foam, this technique generates micro-bubbles that soften the alcoholic edge while instantly releasing delicate aromas on your palate. Rapid cooling and mixing deliver a seamless texture, while fine floating ice offers a pleasant, unintended extra. We invite you to focus on two things as you sip: unity and aroma.
Head Bartender
Kwangjin Yang
Kwangjin Yang began his bartending career in 2001 at Chunnyun Jazz Club, a bar in Seoul’s Daehangno district, where he developed a deep passion for cocktails. He later moved to Japan to study and spent three years working at Bar Big Blue, a jazz bar in Futako-Tamagawa, Tokyo.
After returning to Korea, he opened and operated Bar Big Blue Seoul. Driven by a desire to deepen his craft, he visited Japan in 2014 and discovered Hard Shake Bar Ginza Tender, an experience that inspired him to pursue the Hard Shake Academy program, which he completed in 2015.
In 2016, he opened Hard Shake Bar Seoul Tender near Gyeongbokgung Palace. In 2026, he brought his craft to New York City, opening Hard Shake Bar New York Tender, where he currently serves as Head Bartender, introducing his distinctive approach to the art of the hard shake.