Philly's Bottled Beer
フィリーズ・ボトルド・ビア
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
Auswertung
Rezensionen
Speisekarte
Starting from 400 yen
A ganache made with miso dissolved in cream with koji and milk chocolate. The sweet and salty taste like salted caramel and the rich flavor of miso pair well with malts like Springbank that have a salty edge.
Wild honey collected by Indian 'Honey Hunters' from the nests of wild bees deep in the forest cliffs, where the pollen is matured to create a complex and rich flavor similar to black sugar. Enhanced with the fragrant flavor of 'Drambuie', it is crafted into a rich and complex chocolate with a deep and flavorful taste.
Ganache made from fresh cream and bitter chocolate extracted from Hokkaido's Hidaka kelp. The aroma of the sea is enhanced by grated kelp and seaweed salt, and a small amount of thyme is added to beautifully bring out the scent of the seashore.
A ganache with a unique caramel-like aroma made from cream infused with the fragrance of dried porcini and white chocolate. It is delicately combined with porcini oil, truffle salt, and the aroma of sage enhanced with the flavor of mirin.
A combination of rich dried bananas from the Republic of Togo and tangy dried cape gooseberries from Madagascar, gently coated in milk chocolate. Enjoy the sweet and fragrant aroma of banana along with the lingering acidity of cape gooseberries.
A ganache made by blending bitter chocolate and milk chocolate, with a puree of raspberries and griotte, finished with coarsely chopped pink peppercorns. The elegant sweet and sourness, along with the refreshing aroma of pink peppercorns, pairs well with red wine or cocktails.
A standard coffee ganache carefully extracted from high-quality Italian blend and espresso beans from a self-roasting coffee shop. Enjoy the rich aftertaste of dark roasted coffee that goes well with chocolate as a finishing touch to your bar scene.
Homemade praline of caramelized hazelnuts and soba tea. Rich ganache of roasted tea. Enjoy the gradual expansion of aroma due to the difference in melting points of the two layers.
Blue cheese is melted with fresh cream used in ganache, heated together to bring out a punchy aroma and saltiness. By combining two fermented foods, chocolate and cheese, the synergy can be enhanced with the addition of alcohol for further flavor complexity.
A ganache made by mixing Aceto Balsamico di Modena (aged 5 years) produced by traditional methods in Modena and rich dried grapes into flavorful chocolate. You can feel the gentle acidity and matured richness.
A ganache with a flavor inspired by the Lanchio aroma found in long-aged distilled spirits. The exquisite balance of dried mango, passion fruit puree, and coconut milk, along with the unique flavor of the rare tropical fruit Tapereba from the Anacardiaceae family, enhances the taste of the distilled spirit.
A refreshing ganache made with yuzu juice, minced yuzu peel, Okinawan niikei leaves, rosemary, and lemongrass. The subtle scent of yuzu and the herbaceous aroma are a perfect match for cocktails and white wine-based drinks.
A bitter chocolate ganache blended with coconut puree with fibers and Galician chestnut paste. The aromatic components of coconut lactones pair well with whiskey lactones commonly found in oak barrels and Mizunara-aged spirits.
We combined minced and pureed orange peel with caramel that has been slightly burnt to create a ganache. The bitter chocolate enhances the sweetness of the distilled liquor.
Ganache made with fenugreek, a herb from the legume family also known as methi. The aroma compound sotolon in high concentrations smells like curry, while in low concentrations it gives off a scent similar to maple syrup or other sugar-based syrups.
A blend of tonka beans, which contain aromatic compounds that pair well with sherry casks, and a sweet cinnamon ganache mixed with plum flesh. This chocolate has a balanced acidity, saltiness, and a hint of fruitiness that elegantly lingers.
A ganache made with a base of tangy cocoa, homemade dried strawberries, strawberry puree, mint, basil, tarragon, and elderflower aroma. The chocolate coating also incorporates strawberries, creating a luxurious composition with a long-lasting aftertaste.
A ganache made with caramel and bronze chocolate as a base, with added flavors of licorice (sweet root), star anise, and green anise. The faintly salty taste and lingering sweetness go well with components derived from barrels.
A ganache that highlights the combination of rose water, rose oil, and fibrous green apple puree with a hint of tarragon. When you taste it, it starts with a delicate rose aroma and gradually transforms into a refreshing scent of fruits and herbs.
We added white soy sauce made with a flavorful combination of sweet chocolate and rich dashi to create a sweet and salty ganache. Enjoy the umami of dashi and chocolate working together in harmony.
Starting from 400 yen
A ganache made with miso dissolved in cream and milk chocolate. The sweet and salty taste like salted caramel and the rich flavor of miso pair well with salty malts like Springbank.
Wild honey collected by Indian 'Honey Hunters' from the nests of wild bees deep in the forest cliffs, where the pollen is matured to create a complex and rich flavor similar to black sugar. Enhanced with the fragrant flavor of 'Drambuie', it results in a rich and complex chocolate with a deep and complex umami taste.
Ganache made from fresh cream and bitter chocolate extracted from Hokkaido-produced Hidaka kombu. The aroma of the sea is enhanced with grated kombu and seaweed salt, and a small amount of thyme is added to beautifully bring out the scent of the seashore.
A ganache with a unique caramel-like aroma made from dried porcini mushrooms, extracted with cream and white chocolate. It is delicately combined with porcini oil, truffle salt, sage, and the gentle flavor of mirin.
We gently combine rich dried bananas from the Republic of Togo and tangy dried cape gooseberries from Madagascar with milk chocolate. Enjoy the sweet, spreading aroma of bananas and the lingering acidity of cape gooseberries.
A ganache made by blending bitter chocolate and milk chocolate, with a puree of raspberries and griotte, finished with finely chopped pink peppercorns. The elegant sweet and sour taste, along with the refreshing aroma of pink peppercorns, pairs well with red wine or cocktails.
A standard coffee ganache carefully extracted from high-quality Italian blend and espresso beans from a self-roasted coffee shop. Enjoy the rich aftertaste of dark roasted coffee that goes well with chocolate as a finishing touch to your bar scene.
Homemade praline of caramelized hazelnuts and soba tea. Rich ganache of roasted tea. Enjoy the gradual expansion of aroma due to the difference in melting points of the two layers.
Blue cheese is melted with fresh cream used in ganache, heated together to bring out a punchy aroma and saltiness. By combining two fermented foods, chocolate and cheese, the synergy of flavors can be further enhanced with the addition of alcohol.
A ganache made by mixing Aceto Balsamico (aged for 5 years) produced in Modena using traditional methods with rich dried grapes into a flavorful chocolate. You can feel the gentle acidity and matured richness.
A ganache with a flavor inspired by the Lanchio aroma found in long-aged distilled spirits. The perfect balance of dried mango, passion fruit puree, and coconut milk, along with the unique flavor of the rare tropical fruit Tapereba from the Urushi family, enhances the taste of the distilled spirit.
A refreshing ganache made with yuzu juice, minced yuzu peel, Okinawan niikei leaves, rosemary, and lemongrass. The subtle scent of yuzu and the herbaceous aroma are a perfect match for cocktails and white wine-based drinks.
A bitter chocolate ganache blended with coconut puree with fibers and Galician chestnut paste. The aromatic components of coconut lactones pair well with whiskey lactones commonly found in oak barrels and Mizunara-aged spirits.
We combined minced and pureed orange peel with caramel that has been lightly burnt to create a ganache. The bitter chocolate enhances the sweetness of the distilled liquor.
Ganache made with fenugreek, a herb also known as methi in the legume family. The aromatic compound sotolon gives off a curry scent at high concentrations and a sweet syrupy aroma like maple syrup at low concentrations.
A chocolate with a harmonious blend of tonka beans containing aromatic compounds that pair well with sherry casks, sweet cinnamon ganache, and mixed-in plum flesh. This chocolate exudes a refined balance of acidity, saltiness, and a hint of fruitiness.
A ganache made with a base of tangy cocoa, homemade dried strawberries, strawberry puree, mint, basil, tarragon, and elderflower aroma. The chocolate coating also contains strawberries, creating a luxurious composition with a long-lasting aftertaste.
A ganache made with caramel and bronze chocolate as a base, with added flavors of licorice (sweet root), star anise, and green anise. The faintly salty taste and lingering sweetness go well with components derived from barrels.
A ganache that highlights the combination of rose water, rose oil, and fiber-rich green apple puree with a hint of tarragon flavor. When you taste it, the elegant rose aroma transforms gradually into a refreshing scent of fruits and herbs.
We added white soy sauce made with a rich blend of sweet sake to the mildly sweet chocolate ganache. Enjoy the umami of the soy sauce and chocolate in a synergistic effect.
800 yen and up
600 yen and up
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