Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Space
A completely non-smoking bar with no signboard and an exciting feeling ``Created with a special feeling when you enter the store''
Drink
Let us help you make things with your heart at a store without a signboard on birthdays and anniversaries.
Drink
seasonal fruit mixology cocktails
Food
Ozaki beef roast beef and Ozaki beef curry are popular. The course is also ◎
10周年記念コース★当日OK★ 記念日・誕生日にも人気の ■幻の尾崎牛&・ブラータチーズ、生牡蠣も選べて、尾崎牛カレーorローストビーフ重、特製デザート4種など人気の品を集めた贅沢でお得なコースです★8dishes
■前菜から食事までプリフィクス的に選択可能です。 尾崎牛は月30頭程度しか出荷されない、世界で唯一の単独生産者のとても貴重なブランド牛です。食事でレアステーキ丼かカレーが選べます。カレーは尾崎牛のブリスケットをたっぷりと使用した贅沢ビーフカレー。赤ワイン・スパイス・バター・尾崎牛の旨味が渾然一体となったまさにミクソロジーフードです。生牡蠣は広島より直送のかなわ水産の生牡蠣をご用意。瀬戸内の無人島、大黒神島の澄んだ海で育った牡蠣を、水揚げ後に速やかに殻を開けて、牡蠣の貝柱の力を解放することによって、旨味を損なわずにお店に届きます。コクがあって渋みが少ない生牡蠣です。
誕生日&記念日に人気の文字プレート付きコース★当日OK★ 幻の尾崎牛&・ブラータチーズ、生牡蠣も選べて、尾崎牛のカレーorローストビーフ重、特製デザート盛りなど人気コースです★8dishes
■前菜から食事までプリフィクス的に選択可能です。 尾崎牛は月30頭程度しか出荷されない、世界で唯一の単独生産者のとても貴重なブランド牛です。食事でレアステーキ丼かカレーが選べます。カレーは尾崎牛のブリスケットをたっぷりと使用した贅沢ビーフカレー。赤ワイン・スパイス・バター・尾崎牛の旨味が渾然一体となったまさにミクソロジーフードです。生牡蠣は広島より直送のかなわ水産の生牡蠣をご用意。瀬戸内の無人島、大黒神島の澄んだ海で育った牡蠣を、水揚げ後に速やかに殻を開けて、牡蠣の貝柱の力を解放することによって、旨味を損なわずにお店に届きます。コクがあって渋みが少ない生牡蠣です。
★当日OK★ 記念日・誕生日にも人気の ■幻の尾崎牛づくし&生牡蠣も選べて,看板の『尾崎牛のビーフカレー』か尾崎牛のローストビーフ重と食事も選べて、特製デザート3種など人気の品を集めた究極コースです★8dishes
■前菜から食事までプリフィクス的に選択可能です。 尾崎牛は月30頭程度しか出荷されない、世界で唯一の単独生産者のとても貴重なブランド牛です。低温ローストビーフのカルパッチョは勿論、食事でレアステーキ丼かカレーが選べます。カレーは尾崎牛のスジではなくブリスケットをたっぷりと使用した贅沢ビーフカレー。赤ワイン・スパイス・バター・エシャロット・尾崎牛の旨味が渾然一体となったまさにミクソロジーフードです。 *アラカルトで9540円がコースで ¥4480 当然大人気です。期間限定ですので、ご予約はお早めにどうぞ。
Pick-up reviews selected by restaurants.
麻布十番より徒歩5分、都内でも別格のお屋敷の集う麻布長坂町に隣接する立地。入口は前のテナントであろう会計事務所の曇りガラス戸となっていて、近所に人であってもバーがあることに気づかない人がいるほどの隠れ家。 扉を開けると照度の抑えられた空間の中に生花の強い香りが漂う。7席ほどのカウンターと背の高いテーブルが2卓、カップルや常連1人客が目立つ。 メニューは40ページ以上のアルバムブックのほか、...Find out more
2022/07 Visitation
1times
10周年記念コースにプラスαで頂きました。 最初から最後まで驚きの連続。 ここ知っていると良いですよ。 特にデートに最適。絶対女性は喜びます。 しかし、まず、 相...Find out more
2023/07 Visitation
1times
前投稿に続き麻布。。本当に普段ご縁がないエリアなので、カルチャーショックの極みです。。が、非常に想い出となりました(*・ω・)♪♪♪ お酒のメニューは本のような分厚さ。。必ず...Find out more
2022/12 Visitation
1times
Restaurant name |
Mixology Bar Source 2102(Mixology Bar Source 2102)
|
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Categories | Bar、Yakiniku (BBQ Beef)、Oyster Bar |
Phone number (for reservation and inquiry)・Inquiry |
050-5594-7225 |
Reservation Availability |
Reservations available
小さなお店ですので、お電話いただけると幸いです。 |
Address |
東京都港区東麻布2-10-2 関口ビル 1F |
Transportation |
5 minutes walk from Exit 6 of Azabu Juban Station, next to the Russian Embassy, Tanukiana Sakashita, next to Hotel Alfine. (It's on the narrow street in the back) *There is no signboard, but please feel free to call us as it is not a membership system. 391 meters from Azabu Juban. |
Opening hours |
|
Budget |
¥6,000~¥7,999 |
Budget(Aggregate of reviews) |
¥10,000~¥14,999
|
Method of payment |
Credit Cards Accepted (VISA、Master、JCB、AMEX、Diners) Electronic money Accepted (QUICPay) QR code payment Accepted (PayPay、d Barai) |
Table money/charge |
Please refer to the remarks including English notation(100文字以上の表記はこちらに記載できません) |
Number of seats |
13 Seats ( 7 seats at the counter + 2 tables for 2 people + 1 table for 2 people) |
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Private dining rooms |
not allowed |
Private use |
OK Up to 20 people |
Non-smoking/smoking |
No smoking at all tables Smoking is allowed outside on the balcony area. |
Parking lot |
not allowed Coin parking available nearby |
Space/facilities |
Stylish space,Comfortable space,Counter,Outdoor/terrace seating,Tachinomi,With power supply,Free Wi-Fi available |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine,Particular about cocktails |
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Food |
Healthy/beauty food menu |
Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
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Location |
Secluded restaurant,House restaurant |
Service |
(Surprise) Party accommodations |
With children |
*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. |
Dress code |
Nothing in particular. Smoking is prohibited inside the store so that everyone can enjoy the aroma of fruit and coffee. |
Website | |
The opening day |
2013.3.12 |
Phone Number |
03-6441-2870 |
Remarks |
: 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? |
Please be considerate of smoking and conversation noises outside the store.
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
non-smoking bar. can enjoy the smell of the cocktail
Our ingredients are mainly ``pesticide-free, chemical-free, and harmless traditional ingredients''. Oranges and lemons are available only when domestically produced pesticide-free products are availab
...le. Please note that there may be times when we do not have regular cocktails. Invigorate your body and mind with the world's highest quality cocktails and the world's highest-ranked Japanese beef and vegetables at our restaurant. Sekiguchi