BAR 莨樽 ro-taru

A ganache made with cream and milk chocolate dissolved with miso containing koji. The sweet and salty flavor reminiscent of salted caramel pairs well with salty malts like Springbank.

The honey collected at great risk by Indian 'honey hunters' from wild beehives built on steep cliffs deep in the forest has a complex and rich flavor reminiscent of brown sugar, thanks to the maturation of the pollen. Combined with the elegant flavor of 'Drambuie' for aroma, it results in a rich and complex chocolate with a deep umami taste.

A ganache made from fresh cream extracted from Hidaka kombu produced in Hokkaido and dark chocolate. The aroma of the sea is enhanced with tororo kombu and sea salt, and a small amount of thyme beautifully brings together the scent of the shore.

A unique caramel-like flavored ganache made with fresh cream infused with the aroma of dried porcini and white chocolate. The flavors of porcini oil, truffle salt, and sage are gently harmonized with the taste of mirin.

Rich dried bananas from Togo and concentrated sour dried physalis from Madagascar are gently combined with milk chocolate. Enjoy the sweet, expansive aroma of the rich banana and the lingering sourness of the physalis.

A ganache blended with bitter chocolate and milk chocolate, finished with raspberry and griotte puree, and coarsely chopped pink pepper. The elegant sweet and sour flavor, along with the refreshing aroma of pink pepper, pairs well with red wine and cocktails.

A standard coffee ganache carefully extracted from high-quality Italian blend and espresso beans roasted in-house. Enjoy the rich aftertaste of deep-roasted coffee, which pairs well with chocolate, as a perfect finish to your bar scene.

Homemade praline made with caramelized hazelnuts and buckwheat tea. Rich hojicha ganache. Enjoy the gradual expansion of aroma due to the difference in melting points of the two layers.

Melt blue cheese into the fresh cream used for ganache and heat them together to enhance the punchy aroma and saltiness. The synergy between chocolate and cheese, both of which are fermented foods, can be further enriched by the addition of alcohol, allowing for an expanded flavor profile.

A rich chocolate blended with traditional Modena-style balsamic vinegar (aged for 5 years) and dense dried raisins. A ganache that allows you to experience a mild acidity and matured umami.

A ganache inspired by the rancio aroma found in long-aged distilled spirits. The exquisite balance of dried mango, passion fruit puree, and coconut milk, along with the flavor of the rare tropical fruit Tapereba from the Anacardiaceae family, enhances the taste of the distilled spirit.

A refreshing ganache made with yuzu juice, minced yuzu peel, Okinawan cinnamon leaves, rosemary, and lemongrass. The subtle aroma of yuzu and the fresh scent of herbs pair well with cocktails and white wine-based alcoholic beverages.

A bitter chocolate ganache blended with coconut puree containing fibers and Galician chestnut paste. The aromatic components of coconut, known as lactones, pair well with whiskey lactones commonly found in alcohol aged in oak barrels and Mizunara.

This is a ganache made by combining minced and pureed orange peel with slightly bitter caramel. The bitter chocolate enhances the sweetness of the distilled liquor.

A ganache based on tart cocoa, enhanced with homemade dried strawberries, strawberry puree, mint, basil, tarragon, and elderflower aroma. The coating chocolate is also infused with strawberries, creating a luxurious composition with a long-lasting aftertaste.

Roasted hazelnuts with the skin on are made into a paste and used in a milk chocolate ganache. Truffle oil and truffle salt add a rich and unique flavor.

A ganache blended with a moderate mix of milk chocolate and dark chocolate, kneaded with fresh cream infused with plenty of cinnamon aroma and nutmeg powder. The rich, sweet, and spicy fragrance is recommended to be paired with Calvados.

A chocolate ganache infused with the smoky aroma associated with whiskey, particularly focusing on the aromatic compound eugenol found in peat. It is combined with the scents of cloves, basil, and cinnamon, and smoked with a smoking gun along with fresh cream. It is recommended to pair it with peaty whiskey.

A ganache carefully extracted from high-quality Madagascar vanilla beans, green anise, and tonka bean aromas. It has a refined taste with elegance, complexity, and richness. A piece that pairs well with the sweet aroma of barrel-aged spirits.

1 shot from ¥1500～ ※ We also offer half servings for ¥3000 and above.

¥2500 The fruits available will change depending on the season. Please ask the staff for details.