Falconer relocation opening "NO'AGE concentré" pairing course where you can enjoy sake, tea, appetizers and sweets

Six and a half years in Fukuroi、For 21 years as an authentic bar in Shichigencho, Shizuoka City、"BAR NO'AGE" has entertained many bar fans.。
"Concentrate and concentrate" on the various encounters and experiences you have gained so far、Moved to a quiet falconer, a little away from the city, and changed the name、AS "NO'AGE CONCENTRÉ"、We are making a new start。

The name "NO & # 8217s; AGE" and the、First of all comes from the whisky terms、"Point was made by blending excellence ripening period variety of whisky、Have this term、I want to make it a restaurant that is loved by customers of various generations."。This time the、We dared to eliminate the BAR character in order to step up beyond the barriers of the BAR.、Go there、With "concentration / concentration = concentré"、Design your own sign that will be the face of your new store。

BARの文字が輝くサインと

袋井時代に数多くのゲストを迎えた重厚感ある扉は、Bringing together the encounters and memories that occurred at each store、We are quietly watching the new beginning here at Falconer。

By making it more compact than before with only 6 counter seats、A modern and stylish Japanese interior that is finished in a private space where you can enjoy a more special feeling。
Here you will、Without being bound by the framework of the conventional BAR、Add the "world of tea" to sake, snacks, and confectionery.、Add the face of "tea house"、A special time of the once-in-a-lifetime meeting born from the talk between people will unfold!

Every Saturday, Sunday and national holiday only、Cocktail pairing desserts paired with handmade desserts and teas and cocktails during the day。In the evening, we offer a unique cocktail pairing dinner course that can be combined with dishes made with carefully selected ingredients using iron plate and cocktails (reservation required)。Sake appetizers interwoven with Japanese and Western dishes and sake such as A La Cult are also available!

By making teppanyaki cooked in front of you、We have renewed the style so that we can respond to various requests of our customers more!

In addition, tea utensils are installed at the counter.、As a famous production area of tea、Introducing a cocktail menu centered on tea leaves produced by Shizuoka!

Sake brewer Bartender Tadaki Iya

After graduating from Osaka Abe-no-Tsuji Technical Research Institute、I work as a cook, but due to severe roughness、Turned bartender who mixes sake。2000Founded "Bar NO'AGE" in fukuroi city in 2008.、2007Moved to Shizuoka City in 2008。Published in various cocktail and pairing books、2016Won the Yokohama international cocktail competition Creative Grand Prix in 2008。2021Cooking using teppanyaki in 2008 and "enrichment" of the past 20 years、The store name is "NO'AGE concentré" as a style to "concentrate" and newly started。

There is also a tea board at the counter.、We will serve you the best with beautiful behavior unique to bartenders。Pour boiling water at an appropriate temperature from a tea kettle、Warm tea set、Add the tea leaves and pour the hot water again.、I went into steaming.、wait quietly for that time、A cup rich in umami carefully poured into a tea cup。

Asami Single Sencha "Fulrina 29"

At an altitude of 350m in Shizuoka、The clear Okitsu River flows、In the lush mountains ryokawachi、Overlooking Mt. Fuji and Suruga Bay、A tea farmer who grows more than 20 varieties of tea in a steeply sloping tea plantation with a sea of cloudsToyoyoshienMr.'s original single sencha "Haruna 29"。Find the fruit and increase it with the branch、10This tea leaf that has been loving for more than a year、Take the name of "Harun" who is my daughter、It is raised by being cherished like a daughter。Its flavor is、A slightly fragrant grain aroma with a well-balanced umami and astringency、It is a variety where you can feel the depth and aftertaste!

Cocktails、From standard traditional traditional cocktails、Fruit of the season started.、Taking advantage of the natural taste obtained from the blessings of nature、In a mixology style using homemade flavor de spirits and special techniques、The lineup that added "world of tea" to Mr. Ita's original style that becomes a cup that can only be tasted here is substantial、You can enjoy various courses and pairings!

From the left

[Sidecar]：Cognac-based cocktails。
[Shizukucha ~Aya kiri~]：Inspired cocktails inspired by tea plantations in Shizuoka Prefecture using the scents of sencha and a drop of cognac and kimmokusei。 Cocktails served at the 20th anniversary party of the Japan Tea Instructors Association。
[Smoky Martinez of Roasted Tea]：Roasted tea leaves and octagonal、Based on vanilla beans marinated in dark lamb、An arranged version of Martinez Cocktail, also known as the "prototype of a martini" paired with sweet vermouth and maraschino cherry liqueur。
[Gyokuro Martini]：One roast is at a low temperature.、Pour sake in two roasts as a cocktail。Including Gyokuro in Okabe-cho, Shizuoka City, which is also known as a gyokuro famous production area、Gyokuro produced by tea farmers in Shizuoka Prefecture carefully selected and used。Producers also change depending on the day、I enjoy matching the difference of the taste。
[Sparkling Tea Dogs Nose]：Using an extraction method that combines the aroma of the flowers of tea for each tea leaf、Based on homemade, sparkling tea finishes。It is a cocktail of LOW alcohol which arranged the cocktail "Dogs Nozu" of beer and dry gin by hanging the craft gin that the character shines there。
[Jasmine Negroni]：Twisted "Negroni", one of the most popular cocktails in the world。Using jasmine tea and various spices marinated in Campari、You can enjoy a rich taste even if it is holo bitter。
[Martini]：King of gin-based cocktails。

On this day、Indulge in cocktail pairing dinners and cocktail pairing desserts during pre-opening!

"Low-temperature roast duck pickled in red miso" × "Highball"

French duck roasted at low temperatures marinated overnight in special red miso、Here's a toast to match the highballs that quench your thirst suitable for the first cup! The moist and juicy duck meat is softly rich in duck that becomes delicious enough to chew with the mellow aroma of red miso that comes off the nose!

「本日の鮮魚のマリネ」×「スパークリングティー・ドッグス・ノーズ」

この日の鮮魚となるヒラメをナッツオイルで和えてモロヘイヤと合わせていただく一皿に、お茶の香りを纏わせた爽やかなスペークリングティーを添えて！鮮魚ならではの弾力がありつつもナッツオイルの風味豊かな味わいに一振りした塩でヒラメの甘味を存分に味わえる上品な一皿！

 

「秋刀魚のリエット」

旬の秋刀魚の凝縮された濃厚な味わいを楽しめる一皿は、カリカリ食感に鉄板で焼き上げたパンを添えて！

バーテンダーの顔とシェフの顔を持つ井谷さん。In tea, there is Shizumi's gesture、In cocktail shakes, the movement is captivating.、In the teppanyaki style, you can see the lightness of majesty、パフォーマンス全開で楽しませてくれます！

カクテル・ペアリング・ディナー・コースの一例
「都萬牛」×「赤紫蘇、violet、Japanese tea、アルマニャック」

この日のメインディッシュとなる肉料理は、Teppanyaki of Japanese black beef "Toman beef rump meat", which is mainly lean meat from Miyazaki Prefecture。
都萬牛、It is fattened with Japanese black beef so that it does not have much marbling.、Not to mention feeding feed rich in vitamins and minerals、Try to be stress-free in an airy barn rich in nature、We aim to keep cattle in a healthy way that suits their physiology。Also、Fattening mainly cows aged 33 to 50 months, which is said to be the most delicious of Japanese black beef,、As a result、Fleshy dark、It produces low-fat, healthy beef with fat and lean flavors。By baking on a griddle、The surface is crispy and fragrant、The inside, of course, is finished in medium-rare、肉厚だからこそ迸る旨味と食感を楽しみながら頬張ります！

お次は「酒と茶と菓子」を提供する「カクテル・ペアリング・デザート」です！
カクテルや調理法のテクニックとして早くから液体窒素を取り入れている井谷さん。マイナス196度の超低温液体窒素を用いてデザートに魔法をかけていきます！

素材の持つ香りや甘みが凝縮されたアイスワインを液体窒素でフレーク状に仕上げ器に盛り込むと、残暑厳しいこの時期にピッタリの冷んやりデザートの完成です！

「洋梨と杏仁のブランマンジェ
青柚子のジュレと−196度のアイスワインのフレーク」
×
「川根 土屋農園の水出し煎茶と華やかなGIN
ジャスミンの花をグラスにまとわせて」

角が立つ程度の滑らかな口溶けの良い生クリームを立て、「サヴァラン・オー・コックテイル」を仕上げていきます！

グレーターでオレンジの皮を削り纏わせることで、The fragrant freshness becomes a healing scent、Garnish with pistachios and mint and you're done! This dessert is also sold at the online shop.、Fresh cream, flavoring, etc.、デコレーションしてくださるのは店内でお召し上がりいただける方限定のサービスとなります！

「サヴァラン・オー・コックテイル」

「たっぷりのアルコールが染み込んだサバランが食べたい」というお客様からのご要望に応え、The second edition of adult sweets that only Mr. Itani, a bartender, can deliver! Using handmade fruit puree、季節のフルーツ・カクテルを彷彿させるようなサバランはほろ酔い気分で大人が喜ぶスイーツです！

アルミ箔に茶葉を添え、鉄板を用いて燻すことでグラスに燻製香を纏わせる一手間が深みのある一杯へと仕上がります！

季節の移ろいを感じ、The ultimate chestnut dessert unique to autumn is now available! What is "Croustade"?、It is a dish that originated in southwestern France, which means "shell" in French。Wrapped in a thin dough called part-filo and baked、There are various recipes that are sweet or spicy depending on what you wrap inside。This one is arranged with chestnuts、Crunchy outside、Inside is a whole chestnut、ショコラやキャラメルの組み合わせで何層にも楽しめる大人スイーツ！カットした際の萌え断は是非店内でお楽しみください！

「栗のクルスタッド 赤味噌とキャラメルソース」
×
「ミスティー・フェアリー・フラッグ」

「シュー・ア・ラ・コクテール」

静岡育ちの鶏の卵を使用し、Plenty of homemade custard cream made without additives! The fragrant baked puff pastry is handmade from traditional puff pastry。There are also seasonal limited edition items that you can enjoy all year round.、The pairing of cocktails with cream puffs is also fun to inject alcohol into the dropper to your liking.、最高の大人スイーツとなります！

2020年のコロナ禍の中、It is thought that it is not possible to deliver the cocktails and sweets that are offered.、In October of the same year, we obtained a confectionery manufacturing license.、Sales as the NO'AGE sweets division "noage." have also started.、The online shop also seems to be doing well。Since you are currently busy preparing for a new store、「究極のお取り寄せスイーツ」は10月中旬からの発送を予定されています！

自家製キャラメルナッツを頬張りながらのウイスキー。A luxurious moment where talking at the counter frees your mind and body。

It has an unforgettable taste。There are memorable moments。
New encounters and miraculous moments await。
A one-of-a-kind pairing that can only be tasted here、Please enjoy it。

NO’AGE concentré
Address：静岡県静岡市葵区鷹匠2-5-12 1F
TEL：054-253-6615
Hours of operation：12:30-14:0018:00-22:00Last entry: 20:00
BARTIME、Soil only 21:00-24:00
Closed on Mondays：No regular holidays
https://www.barnoage.com/