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A time to enjoy special chocolate
He comes from a three-star Michelin restaurant.
A total of 22 types of chocolates exclusively for the bar by Sudo Ginya Chocolatier .
We have a special menu introducing 22 unique chocolates exclusively for bars, which are not sold to the general public and are designed to pair perfectly with alcohol.
A beautiful Imari ware plate decorated with two types of chocolates exclusive to the bar.
Choose two of your favorite bar-exclusive chocolates from the exclusive menu, which has a total of 22 varieties. This value-packed sweets plate also includes three of today's sweets (banana and coconut cake, Basque cheesecake, and bitter cacao nib gateau au chocolat), three kinds of dried fruits (pineapple, mandarin orange, and kiwi), and two kinds of other crunch chocolates (green tea and buckwheat tea, and soybean flour and dark chocolate).
1,500 yen
A sweets plate with a message to express your gratitude to someone special. *Online reservations only
[☆For Birthdays and Anniversaries☆] A sweets plate with a message to send a gentle message of gratitude to someone special. *Online reservations only (same-day reservations are not accepted). Celebrate the birthday or anniversary of a friend or loved one while enjoying delicious chocolate. We will prepare a specially tailored sweets plate, one of our most popular items, featuring two types of bar-exclusive chocolates adorned on a beautiful Imari plate. When making an online reservation, please let us know the following three items: 1. Name of guest receiving the message 2. Name of person sending the message 3. Desired message * Same-day reservations are not accepted. *Only available via online reservations.
1,500 yen
Chocolate Menu
NHK's "Best of Sweets Magic" broadcast/Chocolate [Strawberry]
This ganache is made with a base of sour cacao and is flavored with homemade dried strawberries, strawberry puree, mint, basil, tarragon, and elderflower. Strawberries are also kneaded into the chocolate coating, creating a luxurious composition with a long-lasting aftertaste.
A marriage of refreshing blue scents: Strawberry x Cucumber Gin and Tonic
Enjoy pairing
The strawberry chocolate, blended with green herbs such as mint and basil, is paired with a refreshingly green-flavored cucumber virgin gin and tonic (¥1,400). The premium tonic water is scented with lemon thyme and rosemary, creating a refreshing taste.
Poipururosé Chocolate
A ganache made from a blend of bitter and milk chocolate, topped with raspberry and griotte puree and coarsely chopped pink pepper.
The elegant sweet and sour taste and refreshing aroma of pink pepper go perfectly with red wine or cocktails.
The most popular among women: [Poipururosé] x [Raspberry & Ruby Chocolate]
Enjoy pairing
The chocolate features a refreshing pink pepper aroma and the sweet and sour taste of raspberry, and is complemented by the fourth chocolate, a chocolate cocktail made with ruby cacao. Raspberry & Ruby Chocolate (¥1,500). Enjoy a feast of berry fruits with a fruity flavor and fresh acidity that fills your mouth.
Hazelnut truffle chocolate
Hazelnuts roasted with the skin on are made into a paste and used in a milk chocolate ganache, with truffle oil and truffle salt adding a rich and unique flavor.
No. 2 most popular among women: [Hazelnut Truffle] x [Hazelnut Chocolate]
Enjoy pairing
The strong aroma of truffles is paired with a nutty aroma. Enjoy it with Hazelnut Chocolat (¥1,350), a hazelnut-flavored raw chocolate cocktail garnished with bitter cocoa nibs. The truffle aroma is followed by a fragrant nutty flavor, creating a gradual marriage.
Hojicha chocolate
Homemade praline made with caramelized hazelnuts and buckwheat tea. Rich roasted green tea ganache. Enjoy the gradual expansion of the aroma due to the difference in melting points of the two layers.
No. 3 Most Popular with Women: [Hojicha] x [Hojicha and Apple Cocktail]
Enjoy pairing
Enjoy it with our homemade Hojicha Sake (made with Kanazawa roasted green tea and Kaga Bancha tea) and a cocktail (1,250 yen) made with luxuriously grated apple. This cocktail is luxuriously fresh and fruity, with the bitter accent of Hojicha tea added to the fruity grated apple. Please give it a try.
Blue cheese chocolate
The ganache is made by melting blue cheese into the cream and heating it together, bringing out its punchy aroma and saltiness. The synergistic effect of the two fermented foods, chocolate and cheese, is enhanced by the addition of alcohol, which further enhances the flavor.
The owner's top recommendation: Blue cheese and a first-class Sauternes dessert wine
Enjoy pairing
A classic and royal pairing. Blue cheese and noble rot wine. We have prepared a special dessert wine for the pairing. Chateau Coutet (1,600 yen), a first-class chateau in the Sauternes classification, has a gentle taste and is well-balanced. Enjoy this pairing that will leave you feeling rich and happy. Chef's recommendation ★★★
Barrel Vanilla
This ganache is made from carefully extracted high-quality vanilla beans, green anise, and tonka beans from Madagascar. It has a gorgeous, complex, rich yet elegant taste. It pairs perfectly with the sweet aroma of barrel-aged distilled spirits.
Owner's Recommendation No. 2: Vanilla & Floral [Cask Vanilla] x [Floral Gin and Tonic]
Enjoy pairing
The sweet scent of vanilla is paired with a floral scent. This domestic gin was created in the image of a bouquet of flowers. Please try the Sakurao White Herb Gin and Tonic (1,400 yen).
Fenugreek chocolate
This ganache is made with fenugreek, a legume herb also known as methi. The aromatic component sotolon gives off a curry-like aroma at high concentrations, while at low concentrations it has a molasses-like aroma like maple syrup.
Owner's Recommendation No. 3: Fenugreek x Masala Chai Cappuccino
Enjoy pairing
Fenugreek is used as a spice in curry and chai. This is the mysterious chocolate No. 1. Enjoy it with the Masala Chai Cappuccino☕ (¥1,350), which goes perfectly with it.
Butterscotch Chocolate
This ganache is made with caramel made from flavorful cane sugar "Casonade," bronze chocolate, and plenty of butter, resulting in a rich and full-bodied flavor.
A marriage of layered oriental aromas: [Butterscotch] x [Oriental Chocolate]
Enjoy pairing
The rich ganache made with plenty of butter is complemented by the refreshing scent of cardamom and the sweet and alluring scent of cinnamon in the glass, creating the raw chocolate cocktail Oriental Chocolat (¥1,350). Made without using any chocolate liqueur, this cocktail offers a delightful combination of the richness of raw chocolate cacao and oriental flavors.
Konbu chocolate
A ganache of bitter chocolate and fresh cream extracted from Hidaka kelp from Hokkaido. The scent of the sea is enhanced with grated kelp and seaweed salt, and a small amount of thyme is added to beautifully bring together the scent of the seashore.
Layering the mineral-rich salty flavor of kelp and Hokkaido Benizakura Distillery Gin
Enjoy pairing
A marriage of chocolate and umami flavors with kelp. Enjoy it with kelp, shiitake mushrooms, and dried daikon radish gin, dashi sake, and soda (¥1,250).
Porcini chocolate
Porcini Chocolate: A unique caramel-like ganache made with fresh cream and white chocolate, infused with the aroma of dried porcini mushrooms. The aromas of porcini oil, truffle salt, and sage are gently complemented by the flavor of mirin.
Enjoy the queen of fragrance with elegance: Porcini mushrooms and premium 30-year-old rum.
Enjoy pairing
Porcini mushrooms are known as the queen of aromas. We selected a high-quality rum with a smooth chocolate flavor to pair with them. Ron Centenario 30 Year Old (¥1,800) on the rocks.
Molasses chocolate
Molasses Chocolate: This ganache utilizes the rich and unique flavor of molasses, a by-product of sugar refining. Combined with a small amount of tomato and stewed chocolate, it develops a rich, savory flavor. Paired with white spirits, this chocolate is especially delicious, evoking a summer vegetable patch.
[Molasses] x [Gyokuro Tea Highball]
Enjoy pairing
The molasses, which has a flavor reminiscent of brown sugar and brown honey, is paired with the Japanese tea Kakru and Gyokuro tea highball (1,300 yen). This sugar-free cocktail has a subtle natural sweetness of Gyokuro, while the refreshing taste of the tea leaves fills your mouth. Take a break and relax with this tea cocktail and molasses.
Espresso chocolate
A standard coffee ganache made with carefully extracted Italian blend coffee from a high-quality coffee shop that roasts its own beans and espresso beans. Enjoy the rich aftertaste of dark roasted coffee that pairs well with chocolate as the finale to your bar experience.
[Espresso] x [Espresso & Chocolat] with shaved 71% high cacao chocolate
Enjoy pairing
Enjoy the Espresso & Chocolate (¥1,350) with shaved 85% high-cocoa chocolate floating on top. Enjoy the marriage of the rich aroma of coffee and high-cocoa chocolate that fills your mouth.
Banana chocolate
Rich dried bananas from the Republic of Togo and tart dried ground cherries from Madagascar are gently wrapped in milk chocolate.
Enjoy the sweet, mellow aroma of bananas and the lingering tartness of ground cherries.
Tropical fruit and tropical-flavored whiskey [Banana] x [Johnnie Walker 21 Year Old]
Enjoy pairing
The richly scented banana chocolate is paired with Johnnie Walker 21 Year Old (¥1,600). Its refined finish brings out the honey-like sweetness and fruity citrus notes that come from long-term aging. Taste the banana chocolate with a bite, and you'll enjoy the gentle, tropical flavor. Enjoy this pairing that accentuates the sweetness of the banana.
Passion mango chocolate
This ganache is reminiscent of the rancio aroma found in long-aged spirits. The exquisite balance of dried mango, passion fruit puree, and coconut milk, along with the flavor of tapereba, a rare tropical fruit from the Anacardiaceae family, enhances the flavor of the spirit.
For when you want to enjoy a fruity whiskey: [Passion Mango] x [Orange Whisky]
Enjoy pairing
The tropical-flavored passion mango chocolate is paired with a citrus-based, fruity whiskey, such as Glenmorangie Original 12 Year Old (¥1,300), which has an impressive orange-like aroma.
Caramel orange chocolate
Minced orange peel and puree are combined with bittersweet caramel to create a ganache. The bitter chocolate brings out the sweetness of the distilled spirit.
Yamazaki Distillery's recommended pairing: [Caramel Orange] x [Yamazaki Premium Highball]
Enjoy pairing
The combination of Yamazaki and caramel is also recommended by the Yamazaki Distillery. We recommend the Yamazaki Premium Soda (¥1,550) made with Yamazaki natural spring water.
Coconut Chestnut Chocolate
This bitter chocolate ganache is made with fiber-rich coconut puree and Galician chestnut paste. The aromatic lactones in coconut blend well with the lactones found in whiskey aged in oak barrels and Mizunara oak.
Richly fragrant coconut & coconut [Coconut Marron] x [Coconut & Chocolate]
Enjoy pairing
Enjoy the sweet coconut flavor that evokes the tropics. The pairing cocktail is Coconut & Chocolate (¥1,300). This cocktail is based on a homemade bitter cacao chocolate sauce made with 65% cacao chocolate, topped with naturally sweet coconut milk powder and flavorful coarsely chopped coconut flesh.
Nutmeg cinnamon chocolate
This ganache is made with a perfect blend of milk chocolate and bitter chocolate, and is kneaded with fresh cream infused with cinnamon and nutmeg powder. Its rich, sweet and spicy aroma is best paired with Calvados.
A sweet encounter between apples and cinnamon [Nutmeg Cinnamon] x [Apple Brandy]
Enjoy pairing
A delightful marriage of cinnamon and apple. Enjoy it with Apurval (¥1,500), a beautiful apple brandy with a soft texture and a soft, lingering apple aroma. Enjoy the marriage of apple and cinnamon that fills your mouth.
Yuzu herb chocolate
A refreshing ganache made with yuzu juice, minced yuzu peel, Okinawan cinnamon leaves, rosemary, and lemongrass.
Relax in the forest with the scent of cypress and cedar [Yuzu Herb] x [Kishu Cypress Gin & Soda]
Enjoy pairing
This gin is made in Kishu, a region of wood, and is scented with cypress and cedar. Pair it with KODACHI (¥1,250). The calming, rich aroma and flavor of cypress fills your mouth.
Wild black honey chocolate
The honey that Indian honey hunters collect from wild beehives nested on cliffs deep in the forests, at the risk of their own lives, matures and develops a complex, rich flavor similar to brown sugar. Combined with the vibrant flavor of the Drambuie flavoring, this chocolate has a rich, complex, and delicious taste.
Experience a high-quality 40-year-old Armagnac made with wild black honey and long-aged brandy
Enjoy pairing
This layered, herbaceous honey chocolate, rich in natural aromas and minerals, is paired with Darroze 40 Year Old Armagnac (¥2,800), which has been aged for 40 years. Experience this exquisite pairing, and you'll feel truly happy. Recommended by the owner ★★★
Balsamic raisin chocolate
Aceto Balsamic Vinegar (aged for 5 years) made using traditional methods from Modena and rich raisins are mixed into flavorful chocolate. This ganache has a mild acidity and a savory, mature flavor.
Refreshing acidity layered with the fruity flavor of plums: [Balsamic Raisin] x [Yamazaki Distillery's Premium Plum Wine]
Enjoy pairing
This is a marriage of balsamic collage chocolate and the finest plum wine, EXTRA BLEND (¥2,100), stored at Yamazaki Distillery. Enjoy the refreshing acidity and sweetness of the chocolate combined with the fruitiness of the high-quality plum wine.
Smoky Chocolate
Focusing on eugenol, an aromatic compound associated with the smokiness and especially peaty notes of whiskey, this chocolate ganache is made with clove, basil, and cinnamon, extracted from the eugenol and smoked cream. Recommended pairing with peaty whiskey.
Enjoy the smoked aroma of [Smoky] x [Smoky Whiskey]
Enjoy pairing
The chocolate, made to enjoy smoky whiskey, is Scarabas Batch Strength (¥1,350), which has a sharp, heavily peaty flavor and a lingering bonfire-like smoky aroma.