From the neon-lit streets of Tokyo to the bustling avenues of New York, master mixologist Tetsuo Hasegawa has travelled the world with one clear purpose: to move people. The first sip of a drink, a record that sways you with the rhythm, a distant memory that summons close friends. Now, he crafts world-class cocktails at popular Cape Town bar ANTHM, where Japanese-style cocktails take the lead and the small plates weave the flavours of Tokyo and Cape Town. We chat with Hasegawa about his come-up days at one of North America’s 50 Best Bars, Angels’ Share, what brought him to the Mother City and how he combines the magic of music with mixology at ANTHM Cocktail Bar & Restaurant.
You’ve worked at some iconic bars in New York. What drew you to Cape Town?
About 11 years ago, I went backpacking for two months. I visited Mozambique, Swaziland, St. Lucia, Durban, Johannesburg and some other places, but most of that time was spent in Cape Town. I was very touched by the people, the different cultures and the environment, so I decided to move here. Since then, so many things have happened in my life.
My partners and I opened two bars/restaurants: ROKC in West Harlem and NR on the Upper East Side. My wife, Nana, and I had our first child. With all that going on, I kept coming back to Cape at least once a year to help my brother’s non-profit organisation, Zip Zap Circus, which has been running for over 30 years now, along with other great projects we’re involved with. After some thought, I eventually decided to open the bar because I knew I wanted to live here in Cape Town.
How did you get into mixology?
Back in Japan, I had no experience working behind the bar. I was a construction worker, a builder, a judo teacher, and at one point, I was a chef, but never a bartender. So, I moved to New York when I was 24 years old, and wanted to travel around the world; I didn’t want to stay in the States. I started thinking, ‘How can I make money?’ I figured bartending is the same around the world, so it would be a great way to travel. I was lucky to get my bartending start in New York.
The first spot I worked at was Angel’s Share, it’s one of the oldest speakeasy bars in New York. (They were also ranked as one of North America’s 50 Best Bars for 2025.) I was this young Japanese guy with no experience; I started as a waiter, joined the barback crew and eventually worked my way up to head bartender. Having worked alongside some great bartenders and at great bars, I learned so much from the New York bartending community. I knew then that I wanted to keep doing this.
When I left Angel’s Share, I got a job at MAISON PREMIERE – one of the best bars in New York and a 2016 James Beard Foundation winner for ‘Outstanding Bar Programme’. It’s more like a French, New Orleans-inspired, 1920s-style bar. Think servers wearing buttoned-up shorts, slick back hair and suspenders, serving absinthe-based drinks – they even had an absinthe fountain! That was my first time working at an American-style bar. I did some consulting for a while before my partners and I opened two bars in Manhattan.
What makes South Africa’s drinks scene unique?
I would say South African bar culture is still young, which isn’t a bad thing. It’s just young, and there’s still opportunity for growth. But what makes it unique is being able to infuse drinks with botanicals. There are great mountains to go foraging. Things like African sage, fennel and mushrooms can be incorporated into cocktails, which is inspiring and fun.
For me, the process of making a cocktail is not work. It’s my life, so I really enjoy it. I have some great memories of making cocktails through the years. I’m so lucky to call this ‘work’.
ANTHM’s drinks are inspired by iconic songs. How do sound and flavour enhance the experience?
All signature cocktails at ANTHM are named after great songs; we always play vinyl at the bar. We have a cocktail called ‘Foggy Forest.’ I was inspired by the song because it reminded me of a hazy, foggy forest, and that’s what you might experience when you drink the cocktail. When you close your eyes, you can almost feel the mist and smell the scent of cedar trees and mushrooms. Whiskey forms the base of this cocktail, which is infused with porcini mushrooms, Japanese plum wine smoke, a little bit of smoky Scotch, Japanese roasted green tea and Hojicha-infused Aperol. The glass is smoked with Japanese cherry blossom fruit, so it’s smoky and aromatic. It feels like being in a foggy forest.
We also have a cocktail called ‘Beat-Nik’ – another great song. It’s almost like 1920s-moody – not quite rock and roll, but it’s definitely a bluesy song. This one is inspired by a memory; the song happened to match it. I have a good friend from Durban, his name is ‘Nik’, and one day we got really drunk on New Year’s Eve; we sparred, nothing serious, but I ended up beating him three times. That memory inspired the drink. I wanted to use ingredients from his hometown, so I used Durban masala, which goes well with beets. The cocktail combines beetroot juice, Durban masala, tequila, passion fruit, milk wash and other stuff to attain a beautiful character. The story is kind of funny, and it’s a good song to be named after. So I often get inspired, and guests appreciate it when we explain the stories behind cocktails. The music, drinks and conversations are all about connecting with people.
Your favourite record to play at the bar?
I brought most of the vinyl records we have from New York. Over the years, I’ve collected good songs and discovered new bands; I also go to record shops and thrift or antique stores, so my collection includes all my favourites. Whatever I play for myself, I enjoy, but when I DJ, I draw inspiration from guests and look to the crowd. If there’s someone who’s my grandparents’ age, I’ll play Frank Sinatra or some jazz. For an edgier crowd, I go for something like Janis Joplin, Jimi Hendrix, David Bowie and other inspiring artists to spark conversation.
It always changes. We don’t do Spotify or random music playlists. We always play the whole album on vinyl, so guests get the full experience. The beautiful thing about vinyl music is that there are two sides to every album, A and B; those familiar with vinyl appreciate it and the nostalgic feel. Guests might say, ‘Oh, my father used to play this and that.’ It’s amazing, all the memories we can share.
Japanese cuisine has become popular in Cape Town. How is ANTHM’s offering unique?
It’s not fusion per se, but we like to do a mixture of Japanese and South African flavours. People love our food, and because Japanese cuisine has become so popular, we try to offer something new and unique, but always good and consistent. We have karaage (Japanese-style fried chicken), which is served with a mango atchar sauce. That’s one of our top dishes. We also have an oxtail ramen dish. Normally, in Japan, we use pork, but oxtail is also rich and flavourful. We serve it with egg, scallion (spring onion), mushroom oil and other delicious stuff. It’s not your typical ramen dish, but the people enjoy it. We have a miso ramen with crayfish and West Coast rock shrimp, which also sells.
What can guests expect from the winter menu?
Guests are loving our new winter menu, especially the wet biltong. It’s like beef sashimi; it’s got great moisture and is flavourful. Our amazing chef cures the beef brisket with different types of citrus – grapefruit, lemon, orange – and salt, sugar and vinegar. We have about twelve unique dishes, three different snacks and one dessert; most of them mix Japanese and South African cuisine and add a vibe of New York because I have roots there, too. So they’re fun, tasty and good portions to share.
Expect seasonal flavours and New York-inspired drinks. There are diner cocktails, and a tequila-based one called ‘Winter Wonderland’ infused with cardamom. Cherries are in season in New York, so we also had fun with that. Food-wise, people can expect comforting noodle soups, broths and more.
What has been the best part of this journey?
Since we opened, the people I’ve met and my co-workers have become good friends. Uprooting your life can be tough – it’s still tough now, but I think I made the best choice. Moving to Cape Town from New York was the best decision for me and my family. There’s more to come in this journey, and I’ve always liked challenging myself.
I’m so grateful to the people who continue to support us. We are located on Loop Street, which can be overlooked because some people think that Cape Town is dangerous below Bree Street, but you might experience the same if you travel to other cities like New York, you know. It’s important to promote and shake hands with neighbouring businesses and the community to get that support. But so far, the people have made this journey worth treasuring. My goal is to flip the bar world from this side.
Any exciting projects on the horizon?
‘MAYHM’ is coming – this will be our upstairs area above the bar. The ground floor is ANTHM; MAYHM will be on the upper floor, which will tie into the space. MAYHM is more of a pop-up space, where we will also host performances and musical experiences. We are also working on having a cigar offering, along with live music.
What do you hope guests experience at ANTHM?
I hope they enjoy the music, the atmosphere, the food, the drinks and the hospitality. We have many regulars, especially tourists. Once they find our place, they keep coming back, and they don’t go to other bars, which is great for us. I think we’re doing the right thing – sharing great experiences and moments. I’m so grateful.
ANTHM Cocktail Bar & Restaurant, 63 Loop Street, Cape Town | Open Wednesdays & Saturdays from 17h30 till late, and Thursdays and Fridays from 16:30 till late | *ANTHM will be closed to the public on Mondays and Tuesdays for the winter season, but they are open to host private functions and parties.
Keep up with all things ANTHM at the links below.
