Menu : Mixology Bar Source 2102

Raw Oyster from Kanawa Suisan - From Daikokukamijima in the Seto Inland Sea - Kanawa, a long-established Hiroshima oyster shop, has been producing oysters of the highest quality ever since it was founded in 1986. ``Daikokujinjima'' is an uninhabited island in the Seto Inland Sea with zero domestic wastewater.It has clean waters and is safe without washing. Seawater becomes the sauce. Half shell oyster from 580 yen per piece. Oyster are organisms that live in seawater by breathing through their gills and absorbing oxygen. Oyster can survive for 14 to 28 days without breathing after being taken out of the sea. When placed at sea, Oyster consumes its own glycogen and survives in a state of apnea, but glycogen is consumed by the muscles of the scallop, which keep the shell tightly closed when in the air. . When glycogen is consumed, amino acids are converted to lactic acid, which reduces the flavor of Oyster. Oyster are raised to the sea, the cap shells are quickly removed, and Oyster Oyster washed with the seawater in which they were raised, putting them in a state of suspended animation that does not put stress on the muscles of the oysters, thereby preserving freshness and flavor while reducing glycogen consumption. We ship directly to our store. ★We also have a recommended set of 1 glass of white wine and 2 Oyster for ¥2,200.

These Oyster are large enough to be eaten even when heated. With plenty of garlic and soy sauce, it goes great with IPA and wine. One piece costs 290 yen. We accept orders starting from 1 piece.

“Kasumi duck” from Nishizaki Farm in Ibaraki Prefecture has become a staple of Thai Cuisine! The Thai seasonings are a perfect match for the strong flavor and richness of the Kasumi duck!

It is rich in vitamins, calcium, and chlorophyll. The bitterness of the leaves becomes stronger when heated, so we mix them with spicy olive oil that harmonizes with the bitterness, fresh pesticide-free lemon juice, natural salt, and bonito stock. It's irresistibly delicious.

A unique cheese originating in Puglia, Italy, made with fresh mozzarella wrapped in cream wrapped in a pouch-like shape. Despite the fact that freshness is important, and the distribution volume is small, our store only sells products that are flown in without ever being frozen. The unique shape is due to the fact that a bag made of mozzarella dough is filled with a mixture of finely chopped mozzarella and cream, and the bag is closed like a purse. When you insert a knife into the pure white and smooth dough, the contents will flow out and when you put it in your mouth, it will be refreshing, yet rich and creamy. Once you taste it, you will never forget it. Enjoy it with top-quality olive oil, which can even be called olive juice, and fruit tomatoes.

The meat quality of Ozaki beef is perfect for low-temperature vacuum heating. The texture isn't as sticky as raw meat, but when you bite into it, it's more flavorful and the flavor of the meat overflows. It has a refreshing after-meal feel, making it very easy to eat.

nice to meet you. This is Muneharu Ozaki. Source2102 also provides Ozaki beef that we raise. Ozaki Beef is a title given only to cows that have been raised since they were calves on a farm run by my Beef Dealer Ozaki in Miyazaki Prefecture, and are marketed in Japan under the Beef Dealer's own name. ``The only branded beef.'' In the past, I studied cutting-edge beef cattle production technology at a ranch with 17,000 cows in the United States, and the beef cattle were mass-produced at a factory that fattened them up quickly and shipped them quickly. On the plane returning home, I decided that if I was going to get involved in beef production, I would do it to produce beef that I wanted to eat and that my family and friends could eat with peace of mind, so I immediately took over my father's farm and started fattening about 100 cows. I did. We made beef by repeating various feed formulations and tasted it as we arrived. Lately, I've finally started to feel confident in the taste of fat. The number of cows has increased to 1,000, and the cows are now included in the first class Western Cuisine menu on Japan Airlines international flights from Paris to Haneda. :I raise beef with the idea of producing beef for myself, then for my family, employees, friends, and finally for consumers. ``You can't impress others if you aren't impressed yourself. ” We came here aiming for beef that would make you want to eat it again the next day. The characteristic of Ozaki beef is that it is light and not greasy. Even if I use shabu-shabu, no scum comes out. Please enjoy our proud Ozaki beef, which has been made over 35 years since my father's generation. I would love it if you could eat it when something happy or fun happened. It also goes great with Japanese red wine and rosé wine, which have fine tannins. 50 grams 1980 yen 100 grams 2980 yen

The shallots are browned with the highest quality butter. Red wine is also used generously. Add plenty of garam masala for the finishing spice. We add cacao mass to the flavor unique to our store. We aimed for ``a taste that feels nostalgic, luxurious, and satisfying.''

Since it uses duck, it may be Samoritan oripeksuk. Dakkanmari is also popular, but we recommend the nutritious duck soup! We use duck thighs that have been raised with the utmost care. Although it comes with bones, it falls apart easily and is easy to eat. You can adjust the salt content according to your preference, so it's very healthy. Even without salt, you can still enjoy the flavor of the ingredients. Create a perfect dish with a well-balanced diet of protein, vitamins, vegetables, and carbohydrates. You can also choose from a commemorative course meal at a great value.

We develop our menus with careful consideration of mariage and matching. A la carte dishes are sized to be shared by two people.

It's a standard.

A small and satisfying dish made with two types of chili peppers and persimmon seeds. It's quite spicy so be careful!

~ Kiji Camembert Izumo ~ Kiji Dairy Co., Ltd./Shimane Prefecture A white mold type creamy soft cheese. ~Kuromatsunai Camembert Cheese~ Toi Vert (Kuromatsunai Town Specialty Handmade Processing Center)/Hokkaido Camembert cheese made with high fat (3.8-4.2%) raw milk, with a deep richness and smoothness. *In 2012, it was also adopted as an in-flight meal for JAL international first class flights. ~Kuromatsunai White Blue Cheese & Blue Cheese~ By aging with the help of blue mold on the inside and white mold on the outside, we have created a creamy and easy-to-eat blue cheese. *Winner of the 1st ALL JAPAN Natural Cheese Contest Excellence Award. :Kuromatsunai Blue Cheese is aged for about 2 months to suppress the distinctive flavor of blue mold and is low in salt, making it easy to eat Half size 950 yen 125g whole ¥1800 Assorted ¥1000~

What is gateau chocolat? Literally translated, it means ``baked Chocolate candy'' in French, and originally refers to all baked Chocolate sweets. In Japan, Chocolate dough and meringue are generally mixed together and baked, resulting in many products with a soft, moist texture and a strong, sweet taste. Baked Chocolate sweets are said to have originated in France in the 1700s. Compared to Japanese gateau chocolat, French gateau chocolat is rare and allows you to fully enjoy the ``rich Chocolate flavor'' without being thoroughly cooked.Therefore, at bar source 2102, we do not use flour or dough, instead: 200g of couverture (the highest quality product from a top Japanese manufacturer that supplies GODIVA): 175g of Calpis Co., Ltd. special butter (overwhelmingly elegant flavor and smooth baking): 200g of eggs sent directly from the farm (on the same day) The SEND fruit and vegetable team selects the best eggs every day): 80g of Wasanbon (this is our point of not using granulated sugar, which enhances the flavor of cacao). It creates an elegant taste and deep lingering sound. Wasanbon, which is our specialty, is the most expensive sugar, but it has a ``chocolate aftertaste'' that is completely different from granulated sugar, and it goes well with a variety of alcoholic beverages. 1/6 One cut size 800 yen Take-out hole size 4000 yen (with special box)

Take-out hole size　4000 yen　(with special box)

Chocolat ~Atelier Airgead ~ Specializing in the marriage of chocolates and alcohol, which can only be tasted in a limited number of authentic BARs ~ Exclusive for BAR Chocolate ~ "Atelier Airgead" No matter how delicious something is, depending on the situation in which it is eaten, it may not be able to show its full appeal. Airgead's "BAR" is a restaurant that offers a wide range of drinks. Airgead's "BAR Only Chocolate" is not sold to retailers, but only to authentic bars that we do business with. Each of them has its own unique and distinctive flavor, and we have made a lot of efforts to create an excellent marriage experience, especially when tasted with spirits such as whiskey and brandy. Chocolate We hope you will find the best marriage that suits your taste. Chocolate Each one ¥500 By chocolatier Ginga Sudo

The highlight is Kyoto Ippodo's highest quality matcha and Wasanbon.

Ethiopia Yirgacheffe Wollega Natural/Dried on Tree This dessert is made with cold brew coffee extracted for 8 hours in soft water from the Nagano water source. Coffee plays a supporting role that complements ice cream, but supporting roles are important. The bitterness of the coffee cream that envelops the ice cream on the top intertwines with the sweetness and serves as a guide that invites you deeper into the cup.

It is not the so-called ``Wagyu beef with melting fat'' that is popular these days. Mr. Ozaki's credo is, ``You can't move others if you aren't moved yourself.'' ” We are proud of our Ozaki beef, which we have spent 35 years creating with the aim of creating beef that you will want to eat again the next day. Mr. Ozaki raises beef with the idea of ``producing beef for himself to eat, then for his family, employees, friends, and finally consumers.'' I would love it if you could eat it when something happy or fun happened.

The shallots are browned with the highest quality butter. Red wine is also used generously. Add plenty of garam masala for the finishing spice. We add cacao mass to the flavor unique to our store. We aimed for ``a taste that feels nostalgic, luxurious, and satisfying.''

Stir-fry 10 kinds of Indian spices in two batches. Onions are browned with olive oil. The tomato, garlic, ginger, and Japanese soup stock make it very familiar, the whole spices burst with aroma, and the chewy, coarsely ground chicken oozes out the flavor. It's truly a mixology food that comes together harmoniously. It pairs perfectly with any drink, leaving you with a refreshing and refreshing aftertaste.