Persimmon cocktail with my favorite bar
Bonjo! We ate Italian late at night on weekends. The shop is "Ristorante Barca" in the middle of Hiroo and Ebisu. It is Italian which opened last year in the place where former "Aroma Fresca" was. Here is no course, appetizers, pasta, attractive as you can combine to like the main. Another attraction is late night 2:30 last order. There are chefs gathered at the end of the evening night shop opening. I had a French pig in the middle of the night. No, this pig really excels. The name of the pig does not come out (rude), although it is quite rare, there is absolutely no swine odor, it is a smooth melting in the mouth. The concept of pork's texture has changed! Well, sorry .... I want to show you such pig picture, but I forgot to take pictures with pigs ... I also want to recommend here Dolce is "Barca style tiramisu" (I also miss taking this one). A fresh style that puts crispy sticks on mascarpone cream and eats it. I feel that crisp though it is tiramisu. Oh, I want to eat it again.
After dining in Barca, it was my favorite bar "Bar tatsumi" that went to the second store. There is also a private room inside the shop where the one board counter is very cool. It is a grown-up adult bar, but for some reason I am the only shop to go alone. Of course there are plenty of fruit cocktails, so you can order anything. I sent you a home-made persimmon here (Gifu's home is a persimmon farmer), I got a cocktail made with persimmon (I am sorry for the image being dark). No, I was impressed by the first time for persimmon cocktails! I drank while thinking that I wanted to let my father take a drink by using a faint smell of persimmon and a moist taste and sweetness. I could not imagine myself who was drinking persimmon with cocktails as an adult.
Shibuya-based gourmet writer Yamamoto
Born in 1980, Shibuya-ku, resident of nearby Yoyogi Park since 2004. Yoyogi Park from Shibuya Station, is mainly infested spot to around Yoyogi Uehara. Sweeping across Shibuya of the city by bike, walking eating Shibuya food for more than 10 years. The restaurant is focused on cost performance and service. What you like is latte, beer, meat.
Interview
Gourmet
Shop
Trend
Culture
Event
City Dev.
Other
