Mixology Bar Source 2102（Mixology Bar Source 2102） - Azabu Juban(Bar)

13 Seats

（ 7 seats at the counter + 2 tables for 2 people + 1 table for 2 people）

not allowed

OK

Up to 20 people

No smoking at all tables

Smoking is allowed outside on the balcony area.

not allowed

Coin parking available nearby

Stylish space,Comfortable space,Counter,Outdoor/terrace seating,Tachinomi,With power supply,Free Wi-Fi available

Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine,Particular about cocktails

Healthy/beauty food menu

Alone |With friends/colleagues

This occasion is recommended by many people.

Secluded restaurant,House restaurant

(Surprise) Party accommodations

*Although this is a non-smoking restaurant, due to the nature of the business, only customers over the age of 20 are allowed to enter. Thank you for your understanding.

Nothing in particular. Smoking is prohibited inside the store so that everyone can enjoy the aroma of fruit and coffee.

https://bar2102.com/

2013.3.12

03-6441-2870

: Consumption tax 10% + Service fee 12% ~ + kitchen appreciation fee ¥250 ~ + Bar stay time fee ¥250 ~ Charged. + ¥250 for every hour after 24:00 : Consumption tax 10% + Service fee 12% ~ + kitchen Appreciation fee ¥250~ + Bar stay time fee ¥250 ~ Charged.+¥250 every hour after midnight "Mixology" is a coined word that combines the word mix with logic. It has a similar meaning. We reevaluate the entire cocktail making process, from material selection to manufacturing methods, and create new cocktails using a variety of approaches. We avoid using industrial products as much as possible, choosing fresh products that are full of energy, and carefully selecting high-quality products. As a ``Japanese bar,'' we think it would be even better if we could incorporate as much ``Japanese traditional culture'' as possible and pass it on. It is a style that pursues ``mixing'' freely and without boundaries. "Mixology" is a coined word that added logic (theory) to the word Mix (mix) It has a meaning such as pursuit of mixing. From a selection of materials to a manufacturing method, we reconsider a series of cocktail making methods, We create new cocktails with various approaches. Industrial products should not be used, energy-filled, We choose fresh ones as top priority and examine something fine. By saying "Japan's bar", incorporate "traditional Japanese culture" as much as possible, We believe it is better if we inherit it. It is a style of pursuing "mixing" freely without a barrier. ■■■■■■■■■■■■■■■■■■■■■■■■■■■ ■■ Hirohisa Sekiguchi (CEO, Hirohisa Sekiguchi) Introducing our representative. From the age of 21 to 25, I trained in the basics at a bar in Ginza, which is famous for its strict guidance, and after that, I gained various experiences at restaurants, including cooking. After working as the chief of Shochu Bar in Azabu Juban, a Ramen Izakaya (Japanese-style bar) in Sendai, and Horse Meat Dishes in Kumamoto, he returned to Tokyo and spent nine years working on business format development, recruitment, public relations and sales promotion planning for the Izakaya (Japanese-style bar) chain headquarters. In 2001, I started taking pictures of food and restaurant interiors. We opened our bar “Bar Source2102” in March 2013. (At that time, it was just a side job) In November 2016, I started a company whose main business was advertising video production and became independent. From the time we opened in 2013 until November 2018, we hired a manager and basically left the management to him, but from 2018, I started working as a full-fledged bartender, working as a photographer and editing person during the day, and as a bar manager at night. We have returned to . Based on the concept of a bar serving as a source for "disseminating the traditions and food culture of Japanese bars," we renovated the site of the judicial scrivener's office run by my great-grandfather and grandfather into a bar. Wasanbon, miso, soy sauce, pickled plums, bonito flakes, Wagyu beef, raw Oyster, rare Japanese sake, Japanese wine, etc. We sell traditional Japanese ``honto'' products that are not possible at chain stores, where costs are strictly controlled and the burden of head office expenses is high. I want to be grateful for the delicious ingredients, listen to the thoughts of the craftsmen, make full use of them, evolve the recipes, share them, and pass them down for the next 100 years.'' That's how I run my bar. In order not to forget my gratitude to my grandfather who created this place, I made sure to leave the signboard for ``Sekiguchi Jiro Judicial Scrivener Office'' intact. Sometimes, there are young people who come to the front of the store and then go home. Is the shop really that suspicious?