bar olim

Nuts with a hint of peat flavor. They pair perfectly with whiskey.

Three types of minimal chocolate

A selection of the classic mullet, tuna, and red cod, cut and arranged on the spot.

This is a pasta unique to the bar that uses the famous whiskey. The combination of Islay whiskey Bowmore and mentaiko is outstanding.

Pasta made with plenty of karasumi.

One of the French home-cooked dishes, Parmentier. It combines shredded venison that has been simmered until tender with mashed potatoes from Hokkaido.

Poêlé is said to be the most traditional cooking method for stewed venison. It is characterized by the astringency and acidity of red wine, the sweetness of chestnuts and raisins, and the spiciness of black pepper.

A dish made by slowly simmering wild boar meat with eight types of spices and tomatoes. It has an exotic flavor that combines the aroma of the spices, the acidity of the tomatoes, and the bitterness of the bell peppers.