Yebisu Bar 神楽坂店

Taste, sight, touch, smell, and hearing; the points of attack are as diverse as ten people. What kind of 'story' will be packed into one plate to enhance the toast? We will deliver an 'exciting experience' that stimulates your five senses.

Using whale meat, a carbonade simmered in Premium Black, whale schnitzel marinated in Ebisu beer, whale bacon canapés, and pickles of paprika and cucumber with added Ebisu beer. This is truly a feast of whale and Ebisu. <Recommended pairings with Ebisu> Enjoy the carbonade with Premium Black, the schnitzel with Ebisu beer, and the whale bacon with Amber Ebisu. *Voting is also available through the Club Lion app.

This dish is a perfect match of summer vegetables stewed in tomato and sea bream. Recommended beer is Ebisu Beer! *There may be a limited quantity available.

Rediscovering Local Ingredients: This time we visited Okinawa Prefecture. Okinawa boasts its brand pork 'Agu Pork', along with island vegetables nourished by the sun and rich seafood nurtured by the beautiful sea, showcasing a unique history and traditional food culture.

We crossbreed the purebred Agu, a native breed from Okinawa, with white pigs. They are raised on a unique feed that includes natural herb (oregano) extracts in a specific ratio. They were raised healthily in the bountiful nature of Okinawa. You can enjoy the delicious fat and high-quality meat unique to Agu.

Aged with salt and herbs, concentrating the original flavor of Chura Island Agu Pork. The melt-in-your-mouth sweetness and richness of the fat further enhance the deliciousness of the meat.

The representative dish of Okinawan cuisine, 'Goya Champuru', has been luxuriously finished with Chura Island Agu Pork. The moderate bitterness of the goya and the sweet, rich flavor of the Chura Island Agu Pork match perfectly in this dish.

Okinawa accounts for a large portion of the national mozuku production, making it the number one production area in Japan. Particularly famous is the thick and rich-textured 'Okinawa Mozuku (Thick Mozuku)', which is enjoyed locally as tempura or in vinegar dishes.

A classic local dish from Okinawa. Enjoy the crispy and fragrant exterior, while the inside offers a unique chewy texture.

As the name suggests, it is characterized by its large, bright blue eyes. The flesh is soft, with a melting texture and rich fat, making it popular not only as fried fish but also enjoyed fresh as sashimi.

The local soul food of Okinawa, featuring the prefectural fish 'Gurukun' fried whole until crispy. The outside is crunchy, while the inside is fluffy and juicy, spreading the delicious flavor of the white meat. Its elegant and mild taste pairs perfectly with any Ebisu beer.

A type of seaweed also known as green caviar. It has a unique texture that bursts in your mouth and a refreshing ocean aroma that is addictive. It is rich in minerals and dietary fiber while being low in calories, which is also appealing.

We combined the popping sea grapes with refreshing shiso jelly. This dish has a scent of the sea and a refreshing acidity.

Luncheon meat, known as a soul food of Okinawa, is a canned meat made from pork that is placed in a mold with salt and spices, then heat-sterilized and processed. Eli sauce is a versatile sauce that originated from a kebab shop in Okinawa. It is a refreshing sauce with a fragrant herb aroma, selected as a premium product of Okinawa Prefecture.

A salad filled with the flavors of Okinawa, featuring luncheon meat and taco meat beloved in Okinawa, served with tortillas and enjoyed with Eli sauce.

Traditional Okinawan pork belly 'Rafutei'. A dish where rich flavors harmonize with grated yam and jade eggplant, in the YEBISU BAR style. Enjoy it with Yebisu beer.

This is a seasoning made by soaking 'Shima togarashi', a specialty of Okinawa, in Okinawa's distilled liquor 'Awamori'. When added to Okinawa soba or champuru, it provides a sharp spiciness and rich flavor, enhancing the taste.

A cold dish combining the uniquely crunchy texture of mimiga and aromatic vegetables. The refreshing and spicy Kōreegūsu dressing enhances the umami, making it a sophisticated plate for adults.

This dessert features vanilla ice cream made with salt from Chatan, combined with crumbly salt chinsuko. It offers a perfect balance of sweetness and saltiness, creating a dessert that evokes the winds of Okinawa.

Simply made with black-haired Wagyu beef and tofu. Enjoy the taste of 'Wa' with soy sauce and mirin, paired with Amber Ebisu.

Meatballs served as a snack for YEBISU, brought to you by the head chef of YEBISU BAR. Since its birth in 1890, 'YEBISU' has continued to deliver the same deliciousness. Enjoy the marriage of meatballs with a classical mustard sauce.

■ Smoked Daikon Potato Salad ■ Sea Bream Carpaccio with Kombu Sauce ■ Cream Cheese with Wasabi Miso ■ Mini Tomatoes and Mozzarella in Japanese-style Caprese ■ 'Duck Wasabi' - Roasted Duck with Wasabi Pickles ■ Marinated Octopus ■ Clams in Tamari Soy Sauce ■ Spicy Mozuku Seaweed and Cucumber

The ultimate fried chicken, meticulously prepared for texture and juiciness. Enjoy the world of pairing with Yebisu.

The classic snack fish and chips uses domestically sourced sea bream! It pairs perfectly with Ebisu beer! *The brand variety may change depending on the supply situation.

Please note that the brand variety may change depending on the availability of ingredients.

The Ajillo at YEBISU BAR features sea bream and shrimp! Enjoy it with bread or garlic toast! *The brand variety may change depending on the supply situation.

Hot and juicy black Wagyu is perfect for snacks or meals!

Tender and non-gamey lamb from Ebisu Bar. A dish that pairs well with beer.

This is our proud beef stew, characterized by large pieces of meat that are slowly simmered until tender and melt-in-your-mouth.

We have carefully selected sausages with rich and diverse flavors. ■ YEBISU BAR Coarse Ground Sausage ■ Hokkaido Weisswurst ■ Yamagata 'Ara-Tai' Golden Juicy Sausage ■ Ishikawa 'Kenzaki Namba' Chorizo Sausage

A coarse ground type that allows you to enjoy a firm meat texture.

Means white sausage in German, characterized by a smooth texture and elegant flavor.

This is a sausage that is overflowing with juicy meat juice and is full of volume.

This is a sausage that captures the fresh spiciness and aroma of Kenzaki Namba chili peppers.

Prosciutto from Hokkaido and four types of cheese: Camembert, smoked cheese, Nookel, and Caprese.

■ Smoked Daikon Potato Salad ■ Sea Bream Carpaccio with Kombu Sauce ■ Cream Cheese with Wasabi Miso ■ Mini Tomatoes and Mozzarella in Japanese-style Caprese ■ 'Duck Wasabi' - Roasted Duck with Wasabi Pickles ■ Marinated Octopus ■ Clams in Tamari Soy Sauce ■ Spicy Mozuku Seaweed and Cucumber

Loved for 14 years, a long-selling menu item

Some ingredients use beer.

Grilled edamame with the aroma of yuzu pepper.

Deep-fried root vegetables of Nagaimo and Burdock.

You can choose between beet and onion dressing, or burdock and sesame dressing.

Caesar salad dressing

Finished with a perfect blend of rich tomato sauce and gentle sweetness of ketchup, this Neapolitan pasta offers a comforting taste. Please enjoy it with fresh tomatoes mixed in.

Creamy eggs with chicken rice. Served with a wine-scented demi-glace sauce.

A Japanese-style parfait topped with warabi mochi, figs, shiratama zenzai, and wasanbon ice cream.

This is a milk ice cream made using 'Wasanbon', a unique Japanese sugar made with traditional methods.

Shiratama Zenzai with wasanbon ice cream served in a tai-shaped monaka!