Scotch bar Anbar
スコッチ酒場 Anbar
A hidden gem bar offering Scotch whisky and fruit cocktails
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Speisekarte
Smoked eel with a unique cooking method that gives it a fragrant and fluffy texture♪ Finished with smoked salt and smoked black pepper. Our signature dish. *Uses whiskey sommelier liquid.
With homemade smoked yuzu ponzu
Baked cheesecake with a smoked finish
Ginger is smoked and pickled. Its rich flavor pairs well with a dry highball!
Made with Islay whiskey, using whiskey oak barrel chips and peat
It has changed to Camembert cheese!
Smoked for the longest time, Iburi-gakko, a specialty of Akita, is homemade smoked pickles.
Smoked popular NO.1 *Whiskey sommelier liquid used
¥880 and up - for one person (varies depending on type and number of people).
"Beef" tendon is not the only option; we present the 【Braised Lamb Tendon】. This tendon meat, which can only be obtained in small quantities from sheep, is simmered to a tender consistency with whiskey. Thanks to our unique blend of spices and whiskey, it has no unpleasant odor and is light in flavor. Scotch pairs wonderfully with lamb! The pairing with Oban 14 years is exquisite.
Seasoned with a unique flavor and smoked. Comes in a pack of two (approximately 50g each).
Fin with a crunchy texture seasoned in a chanja style, served Yukhoe style
Vegetables that grow underground pair perfectly with the distinctive peat aroma of Scotch! The savory flavor of deep-fried burdock root... makes it impossible to stop drinking highballs!
Pairs best with Scotch, but fried oysters are also great! Comes with three large pieces, served with lemon, Worcestershire sauce, and our proud tartar sauce.
A smoky aroma! Potato salad made with Hokkaido-grown 'Kita Akari' and smoked mayonnaise.
For some reason, it pairs well with cream cheese! Mysteriously delicious.
Pork liver goes well with whiskey! Comes with 8 crackers, a highly popular menu item.
Made with white asparagus from Hokkaido
A soul food of the locals, Zangi is typically soy sauce flavored, but this version is lightly seasoned with salt. Made with Hokkaido's Date Megumi chicken, enjoy it generously dipped in tartare sauce! Comes with four large pieces.
Nostalgic red wieners from Otaru, produced by Maruha Hashimoto Shokai, 6 pieces included
Choose your seasoning! [Smoked Salt] [Seaweed Salt] [Mentaiko Butter] 180g
A limited edition from the Nikka Distillery, made with Hokkaido-grown black soybeans and Black Nikka Special.
Salmon jerky made by a smokehouse in Rumoi. Made with natural autumn salmon.
Two types available daily. When it comes to chocolate from Hokkaido, it's 【Royce'】.
A staple of the bar
Daily Special: Smoked Ham & Avocado
Pizza-style toast with dried sardines, cheese, and white truffle oil
Fluffy, cloud-like rice with raw egg. Smoked soy sauce or truffle soy sauce.
A soul food of the locals, [Hong Kong Yakisoba] was once sold nationwide... but now it's only available in certain regions like Hokkaido and Oita. Its unique texture, [mochi-puru], is addictive!
Homemade smoked pickled ginger used
Using homemade smoked umeboshi
A reversal of thinking!! The liquid whiskey has been smoked.
Famous Grouse (Blended Whiskey)
Named after the nickname of Masataka Taketsuru, the founder of Nikka.
The whiskey is completely smoked, it's on a whole different level... It's delicious!!
Contains grated fresh ginger
Contains freshly ground black pepper
A frozen highball uniquely developed by the owner, a one-of-a-kind delicacy!!
A highball made with grapefruit juice and homemade smoked salt.
Like iced coffee
Even smokier with two types of Islay malt
With fresh orange
A liqueur made with Drambuie, a Scotch whisky, accented with several types of herbs and honey.
Produced in Miyazaki
Tochigi Prefecture [Tochiotome]
Produced in Wakayama
Scotland, Highlands
Established in 2013 at the northernmost point of the Scottish Highlands
Scotland Highlands
Scotland, Highland region
Highlands of Scotland
Scotland Highlands
Scotland, Highland region, Speyside area
Scotland, Highland region, Speyside area
Scotland, Highland region, Speyside area
Scotland, Highland region, Speyside area
Scotland, Highland region, Speyside area [The Rolls Royce of Scotch]
Scotland, Lowlands region, the legendary Lowland brand [Rosebank]. A floral aroma worthy of the Signatory name, with a sweetness like flower nectar—exquisite! A rare bottle among the 902 bottles bottled.
Scotland Campbeltown region Glen Gyle Distillery revival first release item
Scotland, Islay, northernmost part of Islay
Islay, Scotland
Scotland, Islay - Established in 2008, the first new distillery on Islay in 124 years
Islay, Scotland
Islay, Scotland
Scotland, Islay [Queen of Islay]
Islay, Scotland
A superb Islay whisky that even experts from Islay, Scotland, rave about!!
A mysterious malt series from an unknown distillery, bottled in Islay, Scotland.
Scotland Islay Island bottler's brand, a mysterious malt series with an unknown distillery, cask strength = barrel proof, 58 degrees!!
A mysterious malt series from an unknown distillery, imported from Japan, located on Islay Island, Scotland.
Isle of Skye, Scotland
Scotland, Shetland Islands
Now hard to obtain!!
Black Nikka 60th Anniversary Commemorative Bottle ☆ Blenders' Spirits ☆ Crossover ☆ Aromatic finally completed!! Limited quantity * Ends as soon as it runs out
Nikka Single Malt Hokkaido, Yoichi Town, Yoichi District
Suntory Single Malt, Osaka Prefecture, Mishima District, Shimamoto Town, Yamazaki
Suntory Single Malt, Yamanashi Prefecture, Hokuto City, Hakushu Town
A classic at the bar
Made with fresh grapefruit
Made with fresh lime
A man is silent with the black label!
Nikka Cider Rosé, no added sugars, flavors, or colorings [Additive-free]
Crafted by Tanaka Sake Brewery in Otaru, this sake is designed to promote the fruits of the Shiribeshi region and fulfill the joys of women. It uses 100% plums from Yoichi and Nikicho, and is blended with hyaluronic acid, collagen, and vitamin C, along with aronia juice, which is said to have anti-aging effects. It features a refreshing plum aroma with a perfect balance of sweetness and acidity.
Authentic shochu made by Nikka using whiskey techniques, peat & barrel aging
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