写真を追加
29 枚の写真
このバーで食事をした後は、Sato Sakura Museum Tokyoの景色を楽しむ散歩が待っています。ここで完全に バーベキューポークリブ, カルニータス と ポークサンドイッチを試すことは素敵な体験です。よく キーライムパイを試す時が来ました。あなたは味わった美味しい クラフトビール, ドラフトビール か エールを忘れることはないでしょう。長い仕事の日の後に、素晴らしい アメリカーノを試すことができます。
屋内席と屋外席を選択できます。良い スタッフは一生懸命働き、前向きで、この場所を素晴らしい、素敵なものにします。訪問者 はここの速い サービス を気に入っています。価格は手頃な価格のです。HATOSBARでは、お客様は楽しい 雰囲気と素敵な 装飾を楽しむことができます。ここは、ゲストによってGoogleで4.5の評価を受けています。
市内で最高
この賞は、 Restaurant Guru におけるレビュー、評価、ユーザーエンゲージメントのトレンドを含む複数の要因の分析に基づいています。メキシコ料理
レビューで頻繁に言及される
すべて見る少ない
HATOSBAR に関する訪問者のレビュー
/ 244
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Yuma Kanazawa
9 ヵ月前 Google に
クラフトビールもポークリブもタコスも店内の雰囲気も店員さんの接客も最高でした. Food: 5 Service: 4 Atmosphere: 5 Price per person: ¥6,000–7,000
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9 d
12 ヵ月前 Google に
客層の50%以上は欧米の方々 ビールとBBQを楽しむお店. Food: 5 Service: 5 Atmosphere: 5 Price per person: ¥6,000–7,000
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Jordan Shapiro
１年前 Google に
People have been telling me that if I'm missing American food, I should try the Barbecue at Hatosbar. I'm a bit of barbecue connoisseur, maybe a snob. I used to do competitive barbecue back in the US, won some high profile competitions back in my day. So, I was skeptical that it would satisfy me, but I figured I'd give it a try. The place was not what I was expecting. But that's generally how things go in Tokyo. I thought I'd walk into a big trendy place full of high retro-Amerika energy, like a US Gastropub with kitschy interior decorating. Instead, I found a little Japanese hole in the wall, full of unique style, character, and personality. I thought they would be playing up the cliche American BBQ style, with red-white-and-blue country music. Nope. I guess it is only in the US where BBQ requires hyperbolic Amereicana. This place has a very cool bohemian energy and aesthetic. The smell of smokey lard and BBQ sauce wafts the air, so my mouth was watering. I ordered a high ball, a pulled pork sandwich, and a quarter rack of ribs. They handed me three baby back ribs on a bed of fries. Barbecue ribs should have enough resistance that you need to bite through them, but they should also come off the bone clean. If the meat falls off the bone too fast--like you try to bite and the whole thing is so tender that all the meat comes off in a single chunk--then, they're over cooked. Also, if you have to gnaw at the bone and there's still tiny pieces of meat attached at the end, they're under cooked. These were almost perfect: the bite had perfect resistance, but there was still a bit too much bone cling. That's okay. Still better than most places in the US. By the time I bit into the second rib, I felt like the meat was a little dry. Very tender, but not fatty and juicy. Some of this is characteristic of lean baby backs (I'm partial to the St.Louis cut), but juicier would be better. There's a lot of really good, well-marbled pork in Japan, so I was hoping to see it highlighted in the ribs. Unfortunately, it wasn't. Final verdict: the fresh fruitiness of the sauce is impressive--reminiscent of the cider bastes the best pitmasters use in competition--and that achievement alone offsets any of the technical weaknesses. The fries were crispy with generous salt and pepper. When I had eaten two of the three ribs, they handed me my pulled pork sandwich. I had already eaten enough, was mostly full, but I was already committed to comprehensively tasting Tokyo's take on American BBQ, to serving those of you who are reading this review. So, I ordered another drink and ate some more. We all have to make sacrifices sometimes. I was immediately stuck by how perfectly they mimicked the North Carolina vinegar sauce. It was fruity and juicy and spicy. So often, it's too sweet, like grocery store BBQ sauce. Also, it had a perfectly resistant texture. It's easy for pulled pork to feel like it's cooked to hell and all the flavor and moisture comes from the sauce, like you're eating dehydrated meat floss that's been reconstituted in tomato-ketchup sugar water. This was not that. They nailed it. Each bite felt like there was juiciness in the meat, with real chunks of shredded pork shoulder. Impressive. The slaw was crunchy, but not quite sweat and creamy enough to cut through the pork flavor. That's okay, texture is more important than flavor here. The bun absorbed the juices, but also retained it's structural integrity. So, there was a good contrast between the gluten-bouyant chewiness of the bread and the meatiness of the shredded pork. By the time I took my last few bites, I thought the pork might be just a little too acidic and spicy. I felt a hint of tomorrow's acid reflux bubbling in my chest. But I was still very happy. Overall, this is great barbecue. Better than I'd ever expect to eat in Tokyo and better than most places in the US. My criticism comes from a super high competition-level analysis. There's a nothing about these nit-picking critiques that should turn you off. Give it a try. I'm sure I'll be back soon. Food: 5 Service: 5 Atmosphere: 5
すべてのレビュー
バーベキュー, ビールバー
$$$$
一人当たりの価格範囲
JPY 4,000 - JPY 5,000
住所
〒153-0061 東京都目黒区中目黒１丁目３−5, 目黒区, 東京都, 日本
特長
テラス、アウトドアあり
予約可
クレジットカード利用可
配達なし
取り除く
車椅子でのアクセス不可
テレビあり
営業時間
| 日曜日日曜 | 定休日 |
| 月曜日月曜 | 14:00-00:00 |
| 火曜日火曜 | 14:00-00:00 |
| 水曜日水曜 | 14:00-00:00 |
| 木曜日木曜 | 14:00-00:00 |
| 金曜日金曜 | 14:00-00:00 |
| 土曜日土曜 | 14:00-00:00 |
Instagram
@hatos_bar
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