KEEL'S BAR

A mix of potato salad and homemade sauerkraut! Refreshing and with a great texture, it's a new specialty of KEEL'S BAR. Enjoy it on a slice of baguette.

You often see soup in European beer halls. The fact that carbohydrates are in the form of bread also influences this, but in terms of nutritional value and surprisingly good compatibility with beer, we serve it in a smaller cup. How about starting with this?

After several months of trial and error from 'Let's try making it ourselves!', a delicious product has been completed. The wine cellar that used to be in the shop is now actively used as a fermentation room. It features a refreshing flavor and texture.

Dried cranberries and orange are the key flavors. Popular among women.

Shinbashi Dry Dock - Kiehl's Bar House Aobadai's specialty dish

A plate where you can enjoy a little bit of the chef's homemade snacks. *The contents may change daily. What will it be today?

Originating from Liguria in Northern Italy. A focaccia that is not fermented, meant for you to enjoy the dough.

Baked with bacon, sour cream, and onions on a dough thinner than pizza, in our proud stone oven. With a light texture, it is a specialty dish from the Alsace region, also known as tarte flambée in France.

Made with white liver and carefully finished at low temperature. Enjoy the moist and rare texture.

Our homemade version made with coarsely ground meat and edamame. Served baked. Please enjoy while warm.

Uses low-fat Tasmanian salmon. Marinated with salt and brown sugar based on a yuzu-flavored dressing.

Please enjoy the moist texture and rich flavor of our carefully crafted homemade ham.

A traditional taste passed down from Ginza ACB, the first Kiehl's Bar, and Shimbashi Dry Dock. It comes with fritz. Enjoy it with malt vinegar. Pairs well with Crisp Serve's Super Dry!

Fresh white fish is deep-fried in a beer batter until crispy. Enjoy with homemade tartar sauce and malt vinegar.

Please choose a dip sauce. (Sour Cream Onion, Anchovy Garlic, Barbecue Sauce)

We will serve a round, fluffy omelette cut into pieces.

A British shepherd's dish that uses potatoes instead of pie crust. Ours is 100% beef, so it can also be called cottage pie. It is baked in a stone oven, making it hot and gooey.

A slightly unusual shrimp fry made with plump shrimp finished with a buttery flavor. Enjoy it with tartar sauce and a rich shrimp sauce.

Originally a Hungarian dish, there are many recipes throughout Europe. It is a stew-like dish made with meat and vegetables seasoned with paprika. At our place, Madeira wine and white wine are the key ingredients! Enjoy it with a baguette or homemade focaccia.

For details, please ask the staff

While raw meat is common in European taverns, in Japan only sakura meat is used, served as a fresh carpaccio with olive oil and garlic.

A dish of garlic rice topped with sirloin steak

Matsusaka pork, which is on par with Matsusaka beef. It has a sweetness in the fat, and it pairs well with a demi-glace based sauce.

A famous Czech dish, Zizek, which can be simply described as pork cutlet. Enjoy it with a dressing that has a hint of fruit acidity and vegetables.

A representative dish of Germany and a staple in beer halls. Pork knuckle is salted for a long time, marinated with aromatic vegetables, and then simmered. Homemade sauerkraut and white beans add an accent. Enjoy it with everyone!

Grilled Eisbein in a stone oven. Juicy inside and crispy outside.

We have prepared a small size for 1 to 2 people. This also includes pork belly.

The classic pizza that is fundamentally delicious. If you're unsure, go with this!

Chef's whimsical pizza. Paired with seasonal ingredients and guest beers. I wonder what kind of pizza will be available.

A pizza without cheese made with anchovies, garlic, and oregano.

A slightly luxurious combination of four types of cheese. (Mozzarella, Gorgonzola, Parmigiano, today's recommendation)

Spicy and hot pizza. Extra jalapeños for extreme spiciness!

100% domestic beef used. A chunky meat sauce filled with aromatic vegetables.