BAR Coda
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La experiencia de bar especial que trae el maestro Nomi
Puntos destacados
Valoraciones
Japan Calificaciones de usuarios3.32(3 elementos)Reseñas
Fotos
Carta
This course allows you to fully enjoy "Minami-no-shima Pork" from a long-established butcher store "Kyoto Nakasei" which has been selling aged meat for more than 30 years before the term "aged meat" had become widespread at all. Please enjoy the flavor and matured aroma condensed by the power of the fungus raised for a long period of time and the experience of more than 30 years. m(. _.) m(. _.)
This course allows you to fully enjoy "Minami-no-shima Pork" from a long-established butcher store "Kyoto Nakasei" which has been selling aged meat for more than 30 years before the term "aged meat" had become widespread at all. Please enjoy the flavor and matured aroma condensed by the power of the fungus raised for a long period of time and the experience of more than 30 years. m(. _.) m(. _.)
What is sherry? I'd like to try it, but I don't know which one is best: ...... We will prepare a trial set for such people!
This pate is made with Miyazaki's branded pork 'Southern Island Pork' that has been aged for about 40 days, ground roughly to bring out the moist texture and chewy mouthfeel, packed with rich umami flavor (*´∇｀*) Enjoy it with Champagne, Dry Sherry, Highball, or Calvados tonic.
We simmer the aged, flavorful pork shank to extract the umami from the bone marrow. It is served on a bed of mashed potatoes mixed with Hokkaido mozzarella cheese. Enjoy it with Champagne, dry sherry, Calvados, and more.
Kyoto Nakasei, a long-established butcher shop in Kyoto that has been working on aging meat for over 30 years, grills the aged pork from Nanto Island Pig with bone in a hearty manner. Please enjoy the very strong aroma, umami of the meat, and the sweetness of the fat brought by aging. The price varies depending on the degree of aging and size at the time of delivery. Starting from 2600 yen (with a cost ratio close to 70%).
Throughout the year, we offer a mousse made with seasonal vegetables. The rich vegetable flavor and smooth mousse texture pair perfectly with champagne (^-^)v It is a must-try when paired with Happy Hour champagne m(__)m
This is a lightly smoked homemade marinated duck breast prosciutto (^-^)v It goes well with beer, highball, and light Oloroso sherry (^-^)v
Produced in the Po River Valley in northern Parma, this is the pinnacle of Italian prosciutto! During the initial processing, it is soaked in white wine for three days, but at Cratello, it is washed with champagne and then soaked in Sauternes (noble rot wine) [Chateau Rieussec 1990] for four days to give it a sweet and elegant aroma. This unique preparation is likely exclusive to Cratello (^-^)v Enjoy it with champagne, dry sherry, calvados, herb liqueurs, and more.
One of the signature dishes of an old-established restaurant in Italy, which has also appeared in Oishinbo (*´∇｀*) It is served wrapped in Culatello, and at Coda, it is served separately to prevent the heat from getting too high while allowing the aroma to spread. Enjoy it with Champagne, white wine, Calvados, etc.
This curry is cooked with plenty of aromatic vegetables, red wine, and sherry (^-^)v All ingredients are simmered until they lose their original shape, resulting in a rich flavor from the horse shank meat. Since the master came up with this dish on a whim, it has become one of the signature dishes at the restaurant (^-^)v It pairs perfectly with Oloroso sherry!
One of Coda's signature dishes (*´ω｀*) This Bolognese retains a solid meaty texture, and by adding rum-soaked raisins, it adds sweetness and an accent. While it has a satisfying texture, thanks to the accent of raisins, you can enjoy it until the last bite m(__)m
A fluffy texture and juicy meat juice that you wouldn't expect from sand liver. While retaining the aroma of sand liver, it has no peculiar taste, and you will quickly finish it with the sweetness of dried tomatoes and the acidity of white balsamic vinegar (^-^)v Please enjoy it with white wine or Amontillado sherry, or a lightly smoky highball. ＼(^^)／
A delicacy made by simmering beef belly in red wine until it is so tender that it can be cut with chopsticks. It is served on a bed of mashed potatoes mixed with Hokkaido-produced mozzarella cheese. Enjoy it with champagne, red wine, Oloroso sherry, rum, or whiskey.
It's not easy to find ricotta cheese with such a smooth and milky texture. The gentle sweetness of honey spreads over the milky texture. Enjoy it with white wine, rum, or whiskey.
This is cheese from an authentic cheese factory made by inviting craftsmen from Italy to Sapporo m(__)m Among them, I would like to recommend the [Burrata] (^-^)v [Burrata] means [with butter], and it is a mozzarella cheese shaped like a pouch, with fibrous cheese [Stracciatella] and cream inside m(__)m Once you cut it with a knife, the cream overflows, and when you put it in your mouth, the fresh milk sensation spreads throughout your mouth. It is a very milky cheese, so when paired with prosciutto or tomatoes, it shows a different depth of flavor (^-^)v Please try it with Champagne, white wine, or Fino sherry ＼(^^)／ By the way, it is only available at Koda in Fukuoka (^-^)v
All cheeses are from Fromagerie Hisada, offering a variety of 10 to 15 types including white mold, blue, washed rind, chevre, hard, cream, etc. Normally priced at ¥1200 for a selection of 6 types, but you can also opt for the full assortment (laughs). Just like wine, cheeses also have their seasons, so we hope you enjoy that as well. Please pair with champagne, white wine, medium-bodied, sweet sherry, or liqueur. Enjoy!
We make rum raisins using different types of rum for the sensation when placed on the tongue and the flavor that seeps out when chewed, and harmonize them. From there, we add Pakistan's red salt to unsalted butter to add saltiness, and add Pedro Ximenez (sweet sherry) to create a balance between the raisin flavor, the bridging meaning, and the balance of saltiness and sweetness (^-^) Whiskey, brandy, wine, sherry, beer, cocktails, etc. This is a classic menu item at Coda that goes well with anything (^-^)v Even those who are not fond of raisins may be able to eat it...
This is a luxurious homemade chocolate made with chocolate from the French company Valrhona and high-fat cream, using Calvados, a French apple brandy. Enjoy it with Moscatel (sweet sherry), red wine, whiskey, or brandy!
This course allows you to fully enjoy "Minami-no-shima Pork" from a long-established butcher store "Kyoto Nakasei" which has been selling aged meat for more than 30 years before the term "aged meat" had become widespread at all. Please enjoy the flavor and matured aroma condensed by the power of the fungus raised for a long period of time and the experience of more than 30 years. m(. _.) m(. _.)
This course allows you to fully enjoy "Minami-no-shima Pork" from a long-established butcher store "Kyoto Nakasei" which has been selling aged meat for more than 30 years before the term "aged meat" had become widespread at all. Please enjoy the flavor and matured aroma condensed by the power of the fungus raised for a long period of time and the experience of more than 30 years. m(. _.) m(. _.)
What is sherry? I'd like to try it, but I don't know which one is best: ...... We will prepare a trial set for such people!
This pate is made with Miyazaki's branded pork, Southern Island Pork, aged for about 40 days and coarsely ground to bring out a moist texture and a chewy mouthfeel, packed with rich umami flavor. Enjoy it with Champagne, dry sherry, highball, or tonic water with Calvados.
This dish features aged pork that has been cooked to extract maximum umami flavor from the bone marrow. It is served on a bed of mashed potatoes blended with Hokkaido mozzarella cheese. Enjoy it with Champagne, dry sherry, Calvados, or other spirits.
We grill the aged pork from Kyoto's long-established butcher shop, Kyoto Nakasei, which has been working on meat aging for over 30 years, along with the bone for a hearty meal. Please enjoy the strong aroma, umami of the meat, and the sweetness of the fat brought by the aging process. The price varies depending on the degree of aging and size at the time of delivery. (Cost ratio is close to 70%) Starting from 2600 yen.
Throughout the year, we offer a mousse made with seasonal vegetables. The rich vegetable flavor and smooth mousse texture pair perfectly with champagne (^-^)v It is a must-try when paired with Happy Hour champagne m(__)m
This is a lightly smoked homemade marinated duck breast prosciutto (^-^)v It goes well with beer, highball, and light Oloroso sherry (^-^)v
Culatello di Zibello is the pinnacle of Italian cured ham, produced in the Po River Valley in northern Parma! During the initial processing, it is soaked in white wine for three days, but at Coda, it is washed with Champagne and then soaked in Sauternes (noble rot wine) [Château d'Yquem 1990] for four days to give it a sweet and elegant aroma. This unique preparation is likely exclusive to Coda (^-^)v Enjoy it with Champagne, dry sherry, calvados, or herbal liqueurs.
One of the signature dishes of a long-established restaurant in Italy, which has also appeared in Oishinbo (*´∇｀*) It is served wrapped in Culatello, so the aroma spreads without overheating. At Coda, it is served separately to ensure the perfect balance. Enjoy it with Champagne, white wine, Calvados, and more.
This curry is cooked with plenty of aromatic vegetables, red wine, and sherry (^-^)v All ingredients are simmered until they lose their original shape, resulting in a rich flavor from the lean horse shank meat＼(^^)／ Since the master came up with this dish on a whim, it has become one of the signature dishes at the restaurant (^-^)v It pairs perfectly with Oloroso sherry!
One of Coda's signature dishes (*´ω｀*) This Bolognese retains a solid meaty texture, and by adding rum-soaked raisins along with the lamb, it brings sweetness and accents. With a satisfying bite, thanks to the raisins as accents, you can enjoy it until the last bite m(__)m
A fluffy texture and juicy meat juice that you wouldn't think is sand liver. While retaining the aroma of sand liver, it has no peculiar taste and can be eaten in no time with the sweetness of dried tomatoes and the acidity of white balsamic vinegar (^-^)v Please enjoy it with white wine or Amontillado sherry, or a lightly smoky highball. ＼(^^)／
A masterpiece made by simmering beef belly in red wine until it is so tender that it can be cut with chopsticks. It is served on a bed of mashed potatoes mixed with Hokkaido-produced mozzarella cheese. Enjoy it with champagne, red wine, Oloroso sherry, rum, or whiskey.
It's not easy to find such a smooth and milky ricotta cheese. The gentle sweetness of honey spreads over the milky smoothness. Enjoy it with white wine, rum, or whiskey.
This is cheese from a genuine cheese factory made by inviting craftsmen from Italy to Sapporo m(__)m Among them, I would like to recommend the [Burrata] (^-^)v [Burrata] means [with butter], and it is a mozzarella cheese shaped like a pouch, with fibrous cheese [Stracciatella] and cream inside m(__)m Once you cut it with a knife, the cream overflows, and when you put it in your mouth, the fresh milk sensation spreads throughout your mouth. It is a very milky cheese, so when paired with prosciutto or tomatoes, it shows a different depth of flavor (^-^)v Please try it with champagne, white wine, or fino sherry ＼(^^)／ By the way, it is only available at Koda in Fukuoka (^-^)v
All cheeses are from Fromagerie Hisada, offering a variety of 10 to 15 types including white mold, blue, washed rind, chevre, hard, cream, etc. Normally priced at ¥1200 for a selection of 6 types, but of course, you can also add all varieties (laughs). Just like wine, cheeses also have their seasons, so we hope you enjoy that as well. Please try it with champagne, white wine, medium-bodied, sweet sherry, or liqueur. Enjoy!
We make rum raisins using different types of rum for the sensation when placed on the tongue and when chewed, and harmonize them. Then, we add Pakistan's red salt to unsalted butter to add saltiness, and add Pedro Ximenez (sweet sherry) to connect the flavor of raisins and balance the saltiness and sweetness. It is a classic menu item at Coda that goes well with whiskey, brandy, wine, sherry, beer, cocktails, etc. Even those who are not fond of raisins may be able to eat it.
This is a luxurious homemade chocolate made with chocolate from the French company Valrhona and high-fat cream, using Calvados, a French apple brandy. Enjoy it with Moscatel (sweet sherry), red wine, whiskey, or brandy!
There are many cheap and delicious sparkling wines available. That's why I want you to try Champagne again now. To bring you closer to Champagne, we offer a different glass of Champagne every day until 8 pm for ¥900 from opening time. Of course, we have no intention of undervaluing Champagne, so this is a special price only for early hours. Depending on the day, you may encounter brands that are absolutely impossible to find at this price (laughs).
We offer fresh fruits in season for our fruit cocktails. Let us know your preferences and we will make it for you. Currently, we have Amaou strawberries, etc. available for this season.
Cognac, Armagnac, Calvados, Fine, Mar, Grappa, etc. are called brandy, which is distilled from fruits (*´ω｀*) With the help of the master's hobby, we have prepared a large number of brandies m(__)m Please enjoy this rich aroma m(__)m
Whiskey is made by distilling grains such as barley malt, wheat, rye, corn, etc. We offer approximately 200 types, mainly single malt Scotch. There are also many limited edition bottled versions available, so please feel free to inquire.
Although our bar mainly focuses on Western liquors, we also offer a selection of Japanese sake due to the owner's personal interest. We have a variety of brands available such as Shinsei, Sharaku, Shichiken, Kyokko, Nanahonsyobu, Kazenomori, Nabeshima, Manrei, Tenpuku, Kido, Ryujin, Oze no Yukidoke, Tanaka Rokugo, Matsunomori, and Jyoushin Kuhachi. We open two different brands from this selection each time.
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