The future is yours to create: Ruka Hattori

Ruka Hattori is a bartender from Japan known for her thoughtful, story-driven cocktails that blend cultural tradition with modern creativity. Her approach to hospitality is personal and precise, always centered on making genuine connections with her guests. With a quiet confidence, she brings a unique voice to the international bartending scene.

A little bit about me

Hi, I’m Ruka Hattori. I grew up around a traditional soy sauce brewery in Japan, and growing up surrounded by those deep, layered flavors made me curious about taste and storytelling through food. I eventually found my way into the hospitality and drinks industry because I wanted to explore new food experiences and create something of my own, something modern, but still rooted in tradition.

My favorite part of this job is when customers come back just for my drinks. That moment of connection means everything, it’s not just about the cocktail, but about being remembered, about having created an experience worth returning to.

“I eventually found my way into the hospitality and drinks industry because I wanted to explore new food experiences and create something of my own, something modern, but still rooted in tradition.”

What makes me happy, both in my role and as a person, is the ability to connect people. Through drinks, conversations, and moments at the bar, I get to widen the circle, linking people who might never have met otherwise.

I’m driven by my own story, my history, my thoughts, and my decisions. Everything I do behind the bar is influenced by where I come from and who I’ve become.

How I approach my work

One of the most helpful pieces of advice I’ve received is to honor your own rhythm. Don’t get lost in what everyone else is doing, just keep moving forward in your own way. It’s helped me stay focused and grounded, especially in high-pressure environments.

To feel like I’m progressing professionally, I always set personal goals. It could be a new skill, a technique, or a creative challenge. As long as I have a goal in mind, I feel like I’m moving forward in both life and work.

Employers can motivate me by respecting my personal dreams. I appreciate when they allow me to grow not just as a staff member, but as an individual. I don’t want to be boxed in by company-only goals, I want to explore and evolve.

Brands absolutely play an important role in supporting the industry. If you look back through history, many of the most exciting innovations and shifts in the cocktail world were driven by brands. Their cultural influence, events, and educational support push the industry forward.

My experience in Campari Red Hands 2024

Representing Japan on an international stage like Campari Red Hands was a huge honor. I deeply respect Japanese culture and tradition, and being able to bring those elements into a global space through my cocktails made me incredibly proud.

The energy in Milan really shifted my mindset. The city’s food culture and history are so different from Japan’s, and being immersed in that helped me understand my own background more clearly. That contrast gave me confidence and clarity.

One of the biggest challenges during the competition was performing in English, it was my first time doing a live presentation in another language. I was nervous, but I reminded myself of my everyday bar work and imagined I was just talking to my regular customers. That helped me stay calm and be myself.

The inspiration behind my competition cocktail was a blend of Italian and Japanese drinking culture. I combined Campari with dashiwari, a warm mix of shochu and dashi. It was my way of merging the warmth of Japanese tradition with the boldness of Italian aperitivo.

“It was my first time doing a live presentation in another language. I was nervous, but I reminded myself of my everyday bar work and imagined I was just talking to my regular customers. That helped me stay calm and be myself.”

To bring a piece of my local bar culture into the final, I focused on the small-scale, intimate nature of Japanese bars. Bartenders in Japan are used to responding personally to each guest, so I treated each judge like a customer and told them my story one by one.

From the other finalists, I learned how powerful it is when seemingly messy ingredients come together to form one clear story. Each bartender had their own voice, and I realized that cocktails can be a true form of self-expression.

Looking back, I’m most proud of the spirit of hospitality we all shared. At one point, I was short on ingredients and other competitors offered their help without hesitation. That moment reminded me that before we’re competitors, we’re all people in hospitality. That generosity meant a lot.

If I could give one piece of advice to next year’s finalists, it would be this, remember that everyone involved, from the judges to your fellow competitors to the Campari team, is a friend, not an enemy. Be open, be kind.

This competition changed how I see myself as a bartender. I used to think bartending was just about learning recipes and technique, but now I realize it’s about connection, creativity, and showing up fully. And above all, having fun.

As for what’s next, I used to think I just needed to learn more about cocktails. But now I know I have to push past limits to create something truly new. I’m excited to keep innovating, experimenting, and sharing those discoveries with the world.