Bryan Masamitsu Parsons is a professional bartender and sake sommelier from Austin, TX. With 17 years in hospitality, Bryan began specializing in craft cocktails and Japanese spirits in 2015, leading him to earn a Certified Sake Professional (CSP) certification from the Sake Education Council (SEC) as well as focusing on Japanese Shochu and Whisky.
As a half-Japanese American, Bryan has been passionately involved in the Austin Asian food and bar scene. Bryan helped rebuild the bar program at Soto Japanese Cuisine & Sushi Bar in 2015, then moved on to help open for Kemuri Tatsu-ya (#8 "Best New Restaurant in America" Bon Appetit baby!) as bartender and sake sommelier in 2016. Bryan has also built drink menus for Asian pop-up bar events, provides sake and shochu education to numerous restaurants, and runs the Austin Sake Social Meetups to provide public awareness & education for Japanese spirits. Most recently, Bryan rejoined the Soto team to build a brand new bar program for the new South Lamar location of Soto Japanese Cuisine & Sushi Bar.