BAR fleur-de-lis
BAR フルールドゥリス
| อา | จ | อ | พ | พฤ | ศ | ส |
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7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
บาร์สุดชิคที่สามารถเพลิดเพลินกับลิเคียวร์จากโทจิกิและผลไม้แช่อิ่มทำเอง
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.10(1 รายการ)รีวิว
เมนู
Plenty of spices in apple vinegar and homemade plum vinegar!
Italian olive oil blends well.
It includes seasonal local vegetables. We recommend our homegrown basil and fresh mozzarella.
Contains 20 types of addictive special spices! (Cardamom, nutmeg, bay leaf, and 17 others) Finished with sautéed caramelized onions, tomatoes, and ground meat.
The rich saltiness of the original anchovy butter and the aroma of butter pair perfectly with wine.
Brie / Comté / Mimolette / Roquefort / Parmigiano, etc.
Figs, apricots, dates, prunes, and oranges have a ripe aroma that pairs well with brandy and whiskey.
The 'ultimate additive-free chocolate cake' made with cocoa powder, cacao, butter, and pure cream, leavened only with egg whites and without baking powder. This is a carefully crafted dessert unique to our bar, featuring a secret ingredient of VSOP brandy!
Raisins are soaked in plenty of dark rum, and the butter is carefully whipped with added vanilla and rum. This is our proud 'Classic Raisin Butter'.
Smoked primarily with walnuts using cherry wood chips from Nasu Town. Dried bananas are also added, creating a sweet and salty flavor that is addictive.
A selection of high-quality nuts sourced from specialty stores, including one type each of walnuts, almonds, cashews, giant corn, and pistachios.
The Stollen, made with utmost care and attention, is of course free from coloring and additives. It is a masterpiece crafted by a 'liquor professional'.
Using varieties collected from dedicated producers such as Tochiotome, Skyberry, and Joho, we create various styles of cocktails. Available from December to June. Priced between 2,100 yen and 2,300 yen.
A refreshing cocktail made with the brand kumquat 'Tamama', combined with spirits and shochu from Kyushu. Available from late January to early April.
Ripe persimmons are placed on a mousse-style cocktail made with sake lees. Available only in late December.
A dessert cocktail topped with sake and mint jelly, decorated with kiwi. Available only in early December.
A mimosa cocktail made with new sake infused with osmanthus flavor and mixed with mikan juice. Available only in November.
A café-style cocktail made with new cloudy sake and almond. Available only in November.
This is a Nicolasika enjoyed with Japanese sake, infused with vodka-soaked chili peppers, yuzu, and sugar. Available from November to early December, non-alcoholic cocktail option available.
This is a cocktail made with green yuzu from Shin-sato, Utsunomiya City. Recommended bases include awamori, shochu, sake, and gin. Available from September to October, non-alcoholic cocktail options are also available.
This is a frozen cocktail made with pears. Available from late September, non-alcoholic cocktail option available.
Early August: Chikusui. Late August: Kousui, Nansui. Mid-September: Toyosui, Akizuki, Shinsei, Kaori. November to February: Nikkori. A sake base is recommended. Non-alcoholic cocktail available.
This is a cocktail made with seedless grapes that can be eaten whole. Recommended with gin, grappa, shochu, or sake. Available from July to September, non-alcoholic cocktail options are also available.
A small, sweet and tangy cocktail made with 'Natsuotome' strawberries from Tochigi Prefecture. Enjoy it in various arrangements such as mojitos or soda cocktails. Available from early June to November, non-alcoholic cocktail options are also available.
This is a cocktail made with peaches from Tochigi Prefecture, with a hint of almond added. It is recommended with sake or gin. Available from July to mid-September, non-alcoholic cocktail option available.
This is a cocktail made using figs from Moka and Mogi. It is recommended to use a base of sake or rum. Available only in September, non-alcoholic cocktail option available.
A delightful cocktail made with plenty of Aru melon from Utsunomiya City. The recommended base is Junmai Daiginjo sake. Available only in June, non-alcoholic cocktail option available.
A gentle-tasting cocktail made with loquat. Available only in June, non-alcoholic version available.
A soft cocktail made with Yamagata Prefecture's Sato Nishiki cherries. It pairs well with various types of alcohol. Recommended options include gin, grappa, kirsch, shochu, and sake. Available from June to July, non-alcoholic cocktail option available.
A mojito cocktail with a touch of mint, inspired by the blessings of the Okinawan sun. Available as a non-alcoholic cocktail from mid-June to July.
A cocktail made with smooth watermelon from Moka and barley shochu from Tochigi Prefecture, fragrant with flower yeast. Rock salt adds an accent. Available from mid-June to August, non-alcoholic cocktail option available.
A cold cocktail made with large blueberries from Nakagawa. It is recommended to mix it with soda, along with sake, shochu, or spirits. Available from mid-June to August, non-alcoholic cocktail option available.
Limited to winter and spring
Winter Limited Edition
From December onwards
Winter Limited Edition
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