Tora Miyata operates on a simple but powerful philosophy: “Keep the skeleton, remix the wardrobe.” As head barman at Hoseki at Delaire Graff Estate, Tora applies this approach to create cocktails that respect tradition while pushing creative boundaries. 

He demonstrates this philosophy through Hoseki’s Goruden Taimu cocktail using Toki whisky. The drink combines the whisky with yuzu sake, Cointreau, orange bitters, vanilla syrup and egg white, finished with a dehydrated orange garnish. It’s a perfect example of his approach in action – taking the essential structure of a classic cocktail and adding his own creative elements. 

Watch below as Tora shares more about his process… 

 

View this post on Instagram

 

A post shared by Eat Out (@eatoutguide)

We chatted to Tora to learn more about his rebellious approach to mixology and his philosophy behind the bar… 

How do you balance respecting tradition while bringing your own style to classic recipes? A balance needs to be struck – between sticking to the original recipe, and not taking away key components, but looking how I can add to the flavour, complexity, visuals and how we build the cocktail. I have a saying, “Keep the skeleton, remix the wardrobe!”. 

How has your approach to classic cocktails evolved throughout your career? I have always liked to be a rebel – going against the grain, rather than with it… No whisky pun intended. Initially, I wanted to improve everything; the classic cocktails felt like rules, and I wanted to break those barriers. Part of mastering and understanding one’s craft is understanding that tiny adjustments can have large effects. A scalpel rather than a sledgehammer. Using tradition as a tool and not feeling like I’m being caged.

What unique characteristics of Toki made you create this particular cocktail? Toki kind of tells you what it wants to be used for, if you listen and sip closely. What stood out the most is its lightness without being thin. [It has a] soft grain and a subtle smoke. Its versatility is its strength; it can be approached as a casual whisky for sipping or a baseline to build a cocktail. What makes good liquor stand out is its ability to adapt to the needed preference of the guest. It’s the kind of whisky you drink with food, conversation and time.  

What does “mastering classic cocktail skills” mean to you as a mixologist? One must first learn to walk, before one learns to run. I cannot decide to just make a cocktail without understanding what has come before it. Mastering the basics gives me the skill set to then develop cocktails further and truly express myself through cocktail design. The job stops feeling like performance and starts feeling like craft. 

Where does your passion come from? My deeper passion comes from people. Seeing their satisfaction from the first sip, right down to the glass coming back empty and perhaps [them] ordering another one. Understanding the complexity behind the sprits – the story, the craftsmanship – is truly inspiring. I think being inspired truly drives change – in oneself and in the cocktails.   

What brings you joy as a mixologist?  It’s not the flashy stuff or the compliments, it’s the small stuff, the almost invisible moments when everything lines up. What really brings joy is knowing that for a few minutes someone felt taken care of, understood and just a little more at ease. If I can do that with ice, liquor, glass and intention, then that’s more than enough.   

Stand a chance to experience the flagship set menu and wine pairing for two at Hoseki, valued at more than R9,000, plus win a bottle of Hibiki Japanese Harmony Whisky, Roku Gin and Toki Blended Japanese Whisky. Like and comment on the video on Instagram and fill out the entry form here.   

T&Cs apply; competition closes 13 April 2026. The winner will be contacted via email. Entrants must be over the age of 18.   

Alcohol is not for sale to individuals under the age of 18 years. Drink responsibly. ⁠  

House of Suntory is a sponsor of the 2026 Eat Out Woolworths Restaurant Awards, set to take place on 23 March at the Baxter Theatre Centre. Keep an eye on Eat Out’s platforms (website, Instagram and Facebook) for all the latest updates.