Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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Pick-up reviews selected by restaurants.
Even though it's a bar, the food is so delicious that you can't help but stop by.
Azabu Juban Mixology Bar Source 2102 Azabu Tokyo I'm at a loss as to what to finish my meal with, bu...
The impact of the cocktail is amazing! Cocktails with beautiful flowers (of course, fresh flowers) t...
拘り素材の美味しい食事、驚きのスペシャルカクテルどちらも必須オーダー!リピ確定BAR
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、
相方さんから、『拘りの...
界隈はよく歩いて通っていましたがその存在は全く知らず。建物の外観からは全くバーだとは気づきません。
本当の秘密の隠れ家。
とても素敵な雰囲気のバーで、ドリンクの種類がとても多い。分厚い辞典のよ...
(東京都港区・麻布十番駅)最終営業日の夜は続く。。。元・司法書士事務所を改装した雰囲気ある名店…というだけでなく、お酒はもちろん料理のクオリティも極めて高い、最高におすすめなバーですヽ(*´∀`)ノ♪
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。。必ず気になるお酒があるこ...
麻布十番のバーへ。
オーナーのお爺さんの事務所をできるだけ原型を残しつつバーとして営業されているので、事務所の名前もそのままな扉はまさに秘密基地。
とにかく拘りが強く、お腹いっぱいだったの...
入り口からは想像できない素敵なお店でした。
ドリンクも料理もこだわりが伝わってきて、料理のコースもあるので、1軒目から使えるお店です。
落ち着いた雰囲気で、コースもボリュームがありました。...
司法書士事務所の跡地にバーを構える「ミクロジーバーソース2102」。バーだが料理はコースでもアラカルトでも対応してくれる。特におすすめなのが、コースで尾崎牛を使用したコースは4,000円前後で味わえる...
@mixologybarsource2102tokyo #鴨参鶏湯#化学調味料不使... | あかりん日記
@mixologybarsource2102tokyo
鴨参鶏湯絶品でした!化学調味料不使用で、無添加 体に優しいですね!
季節のカクテル は、洋梨生のミント生花がついてて、ふわっと香るので...
This review is from the blog?
URL of the article:https://ameblo.jp/akarin-world/entry-12645337934.html
Restaurant name |
Mixology Bar Source 2102(Mixology Bar Source 2102)
|
---|---|
Categories | Bar、Yakiniku (BBQ Beef)、Oyster Bar |
Phone number (for reservation and 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) |
---|---|
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 |
---|---|
Food |
Healthy/beauty food menu |
Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
---|---|
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? |
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...