Sousaku Bar Coeur
想作酒場 Coeur
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A friendly Western-style izakaya offering a heartwarming dining experience
Valoraciones
Reseñas
Carta
Reservations are required at least two days in advance. If you have a large number of people, please contact us well in advance.
A refreshing cider with a rich fruity aroma, a moderate sweetness, and a crisp finish that offers a unique deliciousness unlike any other.
A glass that revives the foam (photo) and a mug, making it even more enjoyable with two types of glasses to choose from. The taste of 100% barley stands out with the Ichiban Shibori brewing method.
A pleasant taste of barley and hops, with a refreshing aftertaste.
Chuhai made with vinegar, also mindful of health.
A lineup of Highball, Lemon Highball, Yuzu Highball, Plum Highball, and Ginger Highball.
Oolong tea, Calpis, Calpis soda, Cola, Ginger ale
・Orange 100% Juice ・Grapefruit 100% Juice
Fresh and fruity, with a soft mouthfeel and moderate sweetness, offering a well-balanced and refreshing taste.
Red Eye (Tomato), Shandy Gaff (Ginger Ale), Cassis Beer (Cassis), Beer Spritzer (White Wine)
Plum Cooler (Ginger Ale) - Plum Navel (Orange) - Bay Bridge Sunset (Grapefruit)
• Gin and Tonic (Tonic Water) • Gin Buck (Ginger Ale) • Gin Rickey (Soda Water) • Orange Blossom (Orange)
Fuzzy Navel (Orange), Peach Grapefruit (Grapefruit), Peach Oolong (Oolong Tea)
Mango Orange (Orange), Mango Grapefruit (Grapefruit), Mango Soda (Soda Water)
Cassis Orange (Orange), Cassis Soda (Soda Water), Cassis Grapefruit (Grapefruit), Cassis Oolong (Oolong Tea)
Pleasant aromas of dried cherry and dark chocolate with hints of cocoa and toast. Smooth tannins and complex flavors (California)
With a traditional and wild spicy aroma, the personality of ripe berry fruits spreads throughout the mouth. (France)
A wine with aromas of cassis and cherry, featuring tannins that have been slowly aged in oak barrels, leaving a moderately elegant and refined impression. (Argentina)
Bright and lively flavors of ripe pineapple and gooseberry. A refreshing finish with floral aromas. (California)
A complex aroma with hints of vanilla and cinnamon spices among candy-like orange and white flower notes. (France)
A white wine (Argentina) that fully utilizes the elegant aromas from the grapes and oak barrels, with a moderate acidity and richness.
A fruity and refreshing sparkling wine (California)
Please enjoy the crisp, refined dry taste with high-quality and delicate bubbles (Japan)
Citrus aroma and refreshing acidity are the characteristics (Spain)
Tomatoes are simmered with vegetables such as onions and finished as a mousse. The sauce uses cream cheese and a hint of blue cheese.
It has a rich flavor, reminiscent of cheese.
At this price, this volume!! Chef's pride is the authentic handmade sauce! It comes with plenty of vegetables and is healthy! Moreover, dessert is included at this price... If you compare it with other restaurants, you will understand right away.
160g of short rib!! 150g of grilled pork belly, with spicy vinegar miso and orange juice!! 110g of herb sausage!! This is the basic single serving♪ It has become a specialty of Coeur♪
The subtle aroma of garlic and the excellent saltiness of anchovy!!
Wild asparagus, imported only for 3 to 4 weeks. A crispy and sticky texture. It's hard to find even in French restaurants. If you're lucky, you might come across such an ingredient♪
In May to June, you can also have young corn with skin! Healthy for the body! But the sauce pairs well with white wine!
Eggplant topped with ankimo. The sauce is based on dengaku miso, mixed with the fat rendered from the grilled ankimo. The surrounding vegetables are balanced with a salty anchovy sauce.
This is the main menu item served at the banquet! Hearty and meaty! There is also a pricing option that allows you to upgrade to beef!
This is a popular course meal for girls' gatherings. The Bagna Cauda sauce also contains a hint of Gorgonzola cheese.
When the creamy eggplant and monkfish liver come together in your mouth... it's irresistible! We can also serve it with foie gras instead of monkfish liver! It pairs perfectly with Hatcho miso!!!
