Have a drink
A series of bars where you can go out to a bar in Yokohama and spell out an encounter with a beautiful cup ♡ This time, we will visit "Bar Super Nova" which can be reached on foot from both JR Kannai Station and Bashamichi Station on the Minatomirai Line. did. The moment I opened the door and entered the store, I was immediately fascinated by the space that spreads out in front of me. There was nothing wasted there, and in a word, a "simple!" Space was spreading.
Behind the counter are sofa seats and table seats. The luxury of omitting decorative items and having only what is needed in this space is wonderful.
I would like to say hello to the owner bartender, Yutaka Ishii, and have him make the first cup. Mr. Ishii goes on a trip several times a year, both domestically and internationally, to devise recipes. "We offer a limited menu every month, but when we make a menu, we always add new things that have never been seen before, and things that people haven't done. Traveling is very important for me as a time to learn because it is required. I traveled to various places and was inspired not only by the ingredients and sake I met there, but also by the vessels, various cultures, and the people who live there. I'm trying to get new things and create new ones. "... I'd like you to look forward to meeting a new cup at this restaurant, so I'm not going to make signature cocktails that will be the face of the restaurant.
Here is the first cup made by Mr. Ishii, who is currently studying "Mariage of cocktails and vessels". "When I visited Kakunodatemachi in Akita Prefecture two years ago, an acquaintance introduced me to Aoi Watanabe, a ceramist who works on creating works with Akita's representative craft" Shiraiwa-yaki. " It was. I would like to make something new from the image of Mr. Watanabe and the Shiraiwa-yaki bowl created from her hands ... This cocktail is the shape of that. "
This is "Igusa vegetable powder". In recent years, the number of Japanese-style rooms has decreased and the production of tatami mats has decreased, so this is a pesticide-free food rush developed by producers.
“Bar culture comes from the West, but as long as we operate in Japan, I think it's important to review our own culture,” says Ishii. I go to the land with my own feet, always bring back the new information I met there to Yokohama, and connect it to customers through alcohol ... That attitude cannot be easily imitated.
It seems that I can meet a lot of new things and things I don't know yet, so this time I asked Mr. Ishii for the second cup. What kind of encounter do you have !? Actually, Mr. Ishii is also very familiar with cocktails in South America and Peru. (A few days after this interview, I'm planning to fly to Peru!) "I met a Peruvian cocktail at a tasting party before and asked," What is this syrup? Or "Where can I get this liquor?" After that, the more I researched Peruvian life and food culture, the more I was attracted to it. There are many things that haven't come to Japan, so that's my curiosity. (Laughs) "..." What's this !? "is the trigger for you to research, study, try, and continue to do so.
So, for the second cup, I had you make the famous cocktail "Pisco Sour" which can be said to be "national" in Peru. This is my first drink.
A cup where you can enjoy the refreshing acidity and the soft texture of egg whites ♡ We use a highly sour lime called "key lime" from Peru, which is rare in Japan, so if you like a refreshing taste, please drink it. It's a cocktail.
husband! Do not forget! You can also have an "infusion cocktail" at this shop.
A cocktail made with homemade flavored spirits that are soaked with fruits and herbs. You can enjoy about 30 kinds of flavors such as <Hanasansho Bloody Mary> with vodka soaked in Hanasansho, <Estragon Gimlet> with gin soaked with herb Estragon, and <Sage Martini> with gin soaked with sage.
Some bars dare not have a menu, but Mr. Ishii is particular about that menu. "From the customer's point of view, it's hard to hear the price when ordering at the bar. If you have this menu at that time, not all menus are listed, but you can see the general market price. Isn't it? "... That's especially appreciated for those who visit the store for the first time! You can order with confidence! …… "Then, there are quite a few customers who say,'I don't know, so I'm going to use gin and tonic for the time being.' At that time, it would be convenient to have a menu where you can think about what you want to drink now. Even if it's a restaurant, you can find out "What is this restaurant's specialty?" By looking at the menu. "
You can also order food menus such as <Chicken ham with smoked salad> and <Carbonara-style orzo>.
This is also a cigar bar, so many customers come to enjoy a relaxing time for cigars.
"Bar Super Nova" will celebrate its 10th anniversary on March 23, 2020. Mr. Ishii says, "Recently, the number of late-night customers has decreased," but "I think it is important for the bar to have free time when it is not crowded. It can only be done when there are few customers. I think there is customer service. I personally like the time when I can treat each and every customer politely while standing at the counter. "
A night when the industry was different but firmly inspired by listening to Mr. Ishii's story of always thinking, learning, and acting. This time, I'm going to talk about my trip to Peru in private. Thank you for a wonderful time! & Thank you for your treat !!