Jam Lounge Takadanobaba
Jam Lounge 高田馬場店
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Auswertung
Rezensionen
Speisekarte
Ebisu, which uses a lot of malt, requires long-term aging in the manufacturing process. By aging it for 1.5 times longer than regular beer, the characteristics of the malt stand out, leading to a mellow flavor. Please enjoy this exquisite cup, carefully managed in barrels and glasses.
It's just a lemon sour, but it's more than just a lemon sour. We use high-quality natural juice from Setouchi lemons and add a unique essence that only a bar can provide. The flavor of Angostura bitters makes it a superb drink. Please give it a try at least once.
Homemade sangria made with a generous amount of seasonal fruits, primarily berries. Grappa is added to balance the sweetness of the fruits. It is finished with a refined aroma that is not too sweet and well-balanced.
Please let us know your preference for straight, on the rocks, half rocks, or highball!
The lineup that has not arrived in Japan will end as soon as it runs out!
The lineup other than the standard selections will change regularly! We offer a variety of types, whether paired with Italian-based meals or as individual selections! Please ask the staff about the daily glass and bottle offerings!
Please find your favorite bottle among black tea, hazelnut, lychee, cherry blossom, peach, and muscat! Mix with soda, tonic, soy milk, etc.
Non-alcoholic cocktails, cola, ginger ale, tonic water, Clamato, Appletiser, peach, cranberry juice, etc.
We offer blended and iced coffee! We also have coffee cocktails made with cream liqueur, hazelnut liqueur, and dark rum!
A hard cheese from Northern Germany, characterized by a wonderful coastal flavor and saltiness, aged for 3 months in a cave surrounded by the sea, wrapped in Japanese wakame.
Using grape pomace, this cheese, commonly known as 'Drunken Cheese', is aged for six months and features a unique aroma of yeast and grape juice.
A luxurious use of the precious grape variety Moscato Rosa, which is used in red wine and aged. Named for its surface color reminiscent of rose petals. A semi-hard cheese made from goat's milk with a mild yet deep flavor.
A hard cheese from Germany aged for one month in Scotch barrels. It pairs well with wine, but it is excellent with aged whiskey.
We offer the finest nuts from Ueno Kojimaya.
A very popular menu item developed by bringing out the flavors of sesame, aromatic vegetables, and garlic with soy sauce and egg. It is served based on a green salad with fresh ingredients of the day.
Liver pâté made with onions sautéed until caramelized, Oyamadori chicken liver, flavored with vermouth, VSOP, and white wine, and finished with whipped cream.
At the timing of receiving fresh oysters from Hiroshima, we sauté marinated onions in white wine with butter, then add the oysters and heat them. We mix in herbs and butter, rapidly freeze it for storage, and when served, it is placed on a crispy baked baguette as a creamy paste.
Carpaccio made with water octopus from Hokkaido, mixed with capers, anchovies, and black pepper, dressed in a tangy tapenade sauce. A dish that pairs well with wine, beer, or highballs; if you're unsure, this is the go-to choice.
The perfect balance of saltiness and the rich flavor of meat is concentrated in the Jamón Serrano, representing Spain, along with the long salami called Longaniza. Pairs well with wine.
A platter of two types of olives, including black olives stuffed with anchovies and olives wrapped in red peppers.
Ragu means 'stew' in French cuisine. This sauce pasta uses plenty of red wine, Tottori's local chicken heart, liver, gizzard, and thigh, prepared in various sizes to enjoy a chunky meat texture.
A simple yet profound dish featuring the tanginess of capers and garlic, with tomatoes, black olives, and anchovies.
Carefully pureed sweet pumpkin is combined with salty bacon and enhanced with the texture of king oyster mushrooms and white wine, finished gently with cream.
Based on 58% cocoa couverture. Combine butter, sugar, eggs, and cocoa powder in a double boiler, then bake in a low-temperature oven.
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