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Iruma Shibuya

@iruma.shibuya

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Born in Tokyo, childhood in Taiwan, grew up around Boston MA.
General Manager at @bloom.boston
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Not For Sale @etho.events 🕯️ Some honorable mentions ❤️‍🔥 So proud of the bestie @harshinisent for producing! I loved seeing @harshinitheseamstress design pop out on the beautiful @catkennycanal ! (slide 5) 🌹 And @chaytonzquaranto for also putting this together! @seee.love seriously had us dancing the night away👏 @atelier.loubelle brought out this insane corset (slide 8) by @iruma.shibuya
Who let these guys into such a nice neighborhood… @markuswyao @boongboonnak @iruma.shibuya Coming soon Boston Seaport Under the escalator by @iruma.shibuya
Hey there! We're looking for experienced bartenders & baristas to join us at Bloom! If you, or someone you know would be excited to work with Matcha, teas, and cocktails, please reach out! #matcha #seaportboston #japanese #cocktail #handcutice by @iruma.shibuya
I've finally landed a spot, it's called Bloom and it is in the Seaport! A Matcha cafe during the day, and a Japanese style cocktail bar in the evening! However we need to build a team to get the place started! You may know how much I love hand cut ice, and dialed in drinks! Want to join us and build a community of tea & cocktail lovers? DM me for more details! #matcha #seaportboston #japanese #cocktail #handcutice by @iruma.shibuya
We both said yes ❣️ Last time we went to Japan in 2023, we secretly got promise rings, and quietly started to fantasize what a committed future could look like. A mutual engagement felt right to us because it symbolizes our dedication towards open communication, collaboration, and stepping way from gender norms. We’d been talking about this for so long, we decided that we wanted to go through the entire process together, and to be present at each step. During our recent trip to Japan, timing magically aligned and we had the rings that we had each inherited melted down and reformatted by Takuya-san of Studio Soil in Osaka. Takuya-san was very attentive to our vision, and brought our dreams to life with precision and great care to detail. Here are a few of the photos we took on our trip to Kurashiki in Okayama. We found a beautiful garden called Shinkeien. Originally built in 1893 alongside a villa for Ohara Koshiro, the proprietor and patron that valued art, education, and the ensured showcasing art to future generations by funding many projects in the Kurashiki area. We chose to get engaged here on the whims of beautiful views and our love of history - and ended up in the right place, right time. Life is magical with all of its synchronicities, and it’s fun continuously being pleasantly surprised alongside one another. Last shot 📸 @studio_soil by @iruma.shibuya
Hi friends, I regret to inform you all that I am no longer at backbar as of today. Backbar’s hospitality, community, compassion, inclusion, creativity, and the never ending desire to learn was what inspired me to start my career in bartending. It was formative when I originally worked there back in 2016, and it was what lead me to work at all of the bars that I have ever worked at. I’m thankful that I was able to pursue and accrue what I thought I needed in my tool belt to feel confident to return to backbar when I did, and I think it helped me work to the best of my ability. I cherished my time at backbar. I loved spending time with, and getting to know all the different people that came through backbar’s doors, whether it be mentors, colleagues, guests, and friends. I don’t really have a plan for what is next as of now, but I know that I need a moment to rest, reset, recoup, reassess, and reconfigure myself around this gaping hole that I have in my life now. I’m now a free agent, and should probably start looking for some form of work. I haven’t started looking as of yet because this just happened a few hours ago, so please let me know if there are any opportunities out there for me. Thank you all for your time with me at backbar. I love the team at backbar, and you should still go say hi to the wonderful people who make backbar what it is. I believe that backbar is a concept and an experience that everyone carries within. The shared vision of hospitality, inclusion, creativity, playfulness, and wonder is something that has helped me, and hopefully everyone who has been to backbar find comfort, joy, and pride to be within those walls. I believe that everyone on the team will do great things in their career and life, and I look forward to seeing everyone out in the wild doing awesome things. I just wish I had the opportunity to say goodby to everyone in person. With much love, respect, and adoration, Farewell backbar. by @iruma.shibuya
Winter fun Christmas 2025 by @iruma.shibuya
It was a joy to photograph Boston's first Iichiko Shochu event hosted at backbar on 10/6 ❣️ featuring a gorgeous shochu menu curated by @lilspring & @iruma.shibuya paired with bao buns crafted by @moe_kuroki . Here are some of my favorite moments 🍸 by @iruma.shibuya
October 9th, 2025 I don't usually post about my personal life much and use Instagram more for work, but it was our 4yr anniversary yesterday with my beloved partner Hope (@bratboywimp). Here are some highlight photo dump of our travels & moments we shared in Boston, Japan, London, Berlin & Reykjavik. I love sharing my life with you, and I am honored to have you in my life. You believe in me, help me be my best self, and I love growing with you. Happy 4yr Anniversary Hope! by @iruma.shibuya
Tomorrow we have the pleasure of hosting Koharu (@lilspring) from Bar Goto Niban (@bargoto_niban) at backbar! We'll be making Iichiko Shochu (@iichiko.shochu) cocktails, check out the link in bio under "Bookable Experiences" to get a ticket that can be redeemed for 1 drink and 1 pork belly bao bun by Chef Moe (@moe_kuroki)! Thank you @iichiko.shochu & @kensan1k2k3k4k for generously supporting our event! Can't wait for this collab, looking forward to seeing you all! by @iruma.shibuya
It's Jazz week! This weekend is strangely hot, so a refreshing, crushed ice, tropical drink seemed fitting! Herbie Hancock's famed Canteloupe Islander turned into a drink using Privateer White Rum, Cantaloupe Syrup, Lemon, Nikka Gin, Ming River Baijiu! Covered by @iruma.shibuya @privateerrum, @nikkawhiskyglobal, @nikkawhiskyusa, @mingriverbaijiu by @iruma.shibuya
Save the date! At Backbar, Monday 10/6, from 6pm-11pm Koharu (@lilspring) of @bargoto_niban is coming back to Somerville for one night only! Koharu and Iruma (@iruma.shibuya) are collaborating @backbarunion featuring our favorite @iichiko.shochu cocktails... menu to come! Moe-san (@moe_kuroki) will be with us serving up delicious pork belly bao buns! Drinks are $17 each Baos are $7 We can't wait to party with you all! by @iruma.shibuya

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