• The scent changes with body temperature. Temperature shapes aroma through the body. #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail
    • Every day you face something different. That's cocktail making. temperature. Humidity. Customer's body temperature. Ice conditions. the individuality of the material. and The bartender's own condition. actually Even on days when I'm feeling too good It may affect the taste. That's why it's important To always produce the same taste. Furthermore, Being able to create the "taste of the restaurant." "This is my taste." That's easy to say. But then Even someone who has just picked up a shaker today for the first time can do it. Even if you keep polishing The answer will be updated little by little. Every day in different conditions Layering data and sensibility. Observe the customer Use your imagination Assemble the cup. That is surely It's art and science. If you're interested That world Take a look in the glass. A cup that lets you feel the world. BAR TSUCHIYA ---- Every day, we face something different. That is part of what it means to make cocktails. Temperature. Humidity. The warmth of the guest. The condition of the ice. The character of the ingredients. And the bartender's own condition. In fact, even being in too good of a state can influence the taste. That is why the most important thing is this: To deliver the same flavor, every time. More precisely, to deliver the taste of the bar. “It's my style.” “It’s my cocktail.” Those words are easy to say. But if that were enough, even someone holding a shaker for the first time today could say the same. Even if we keep refining our craft, the answer keeps evolving. Because every day brings different conditions. So we build each drink with both data and intuition. Observing the guest. Using every bit of imagination. Composing a single glass. It is, in a sense, both art and science. If this world interests you, come and take a glimpse of it inside a glass. A drink that lets you feel the world. BAR TSUCHIYA #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail
    • Every day you face something different. That's cocktail making. temperature. Humidity. Customer's body temperature. Ice conditions. the individuality of the material. and The bartender's own condition. actually Even on days when I'm feeling too good It may affect the taste. That's why it's important To always produce the same taste. Furthermore, Being able to create the "taste of the restaurant." "This is my taste." That's easy to say. But then Even someone who has just picked up a shaker today for the first time can do it. Even if you keep polishing The answer will be updated little by little. Every day in different conditions Layering data and sensibility. Observe the customer Use your imagination Assemble the cup. That is surely It's art and science. If you're interested That world Take a look in the glass. A cup that lets you feel the world. BAR TSUCHIYA ---- Every day, we face something different. That is part of what it means to make cocktails. Temperature. Humidity. The warmth of the guest. The condition of the ice. The character of the ingredients. And the bartender's own condition. In fact, even being in too good of a state can influence the taste. That is why the most important thing is this: To deliver the same flavor, every time. More precisely, to deliver the taste of the bar. “It's my style.” “It’s my cocktail.” Those words are easy to say. But if that were enough, even someone holding a shaker for the first time today could say the same. Even if we keep refining our craft, the answer keeps evolving. Because every day brings different conditions. So we build each drink with both data and intuition. Observing the guest. Using every bit of imagination. Composing a single glass. It is, in a sense, both art and science. If this world interests you, come and take a glimpse of it inside a glass. A drink that lets you feel the world. BAR TSUCHIYA #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail
  • Dried persimmon butter. The sugar in dried persimmons is created by the time it takes to dry. Quietly concentrated. Then the fat from the butter is added, Melt the corners, round the contours, and design the aftertaste. Sweetness and fat. When different "concentrations" meet, Taste creates a microcosm. And finally, what remains is A refined, comfortable solitude. The wild animals continued to pursue food. Eventually, rationality is attained, elevate it to culture. Dried persimmons gently absorb the alcohol's stimulation, Adjust your sensitivity to the next cup. This isn't just a snack. A "prelude" to a cocktail. Tonight, with your inquisitive mind. Between reason and wildness. Dried Persimmon & Butter. The sugars of dried persimmon are edited by time itself— condensed, refined, intensified. Then butter enters, its fat softening the edges, rounding the contours, designing the finish. Sweetness and fat. When two forms of “concentration” meet, the palate becomes a small universe. What lingers at the end is a sharpened, comfortable solitude. The beast that once pursued flavor acquires social reason and becomes human. Dried persimmon seems to temper the sharpness of alcohol, resetting the senses for the next glass. Not merely a pairing— but a prelude to a cocktail. Tonight, with your curiosity. Somewhere between instinct and intellect. #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail
  • Beyond time, Something just arrived here. It is not a name, Neither value nor Just a long silence. Someone's tears, The time someone lived, The night someone died quietly. They remain unspoken, Round and round, I arrived at this place. It sinks to the bottom of the glass It's not a period of 25 years. Of feelings that could not be touched, It's a clear reverberation. Macallan 25 years. The moment I finished drinking it, It becomes the past. But the past It is not something that is lost. Tonight, here, And one more thing, A beautiful past is born. --- Something has arrived here, crossing time itself, only now. It is neither a name nor a value, but a long mass of silence. Tears once shed by someone, a life fully lived, a night in which someone quietly died. Unspoken, they circle and return, until they reach this place. What rests at the bottom of the glass is not twenty-five years of age. It is the clear resonance of emotions never touched. Macallan 25 Years Old. The moment it is finished, it becomes the past. Yet the past is not something that disappears. Here, tonight, another beautiful past is being born. #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail
    • When gin and white tea meet, There is something beyond botanical It creates a timeless fragrance and deep richness. The flowers bloom, The presence of people soon turns into a dance, And then it quiets down. abyss. Beauty once reveals its outline, And it quietly withers away. During reincarnation, Just one drop. When gin meets white tea, there emerges a fragrance beyond botanicals— ancient, lingering, and deep. Flowers bloom, the presence of people turns into a quiet dance, and then, gently fades. A deep abyss. Beauty reveals its form, only to wither away once more. At the edge of the cycle, just a single drop. #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail
    • When gin and white tea meet, There is something beyond botanical It creates a timeless fragrance and deep richness. The flowers bloom, The presence of people soon turns into a dance, And then it quiets down. abyss. Beauty once reveals its outline, And it quietly withers away. During reincarnation, Just one drop. When gin meets white tea, there emerges a fragrance beyond botanicals— ancient, lingering, and deep. Flowers bloom, the presence of people turns into a quiet dance, and then, gently fades. A deep abyss. Beauty reveals its form, only to wither away once more. At the edge of the cycle, just a single drop. #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail
  • Art breathes for someone. The combination of Chinese tea and cocktails is incredibly delicate. It quietly embraces life and death, kindness and harshness. The moment I finished drinking it, The universe opens up at the bottom of the glass, You melt into it, unraveling. Today, I hope to reach that state, I finish my cup. --- Art exists to breathe for someone. The meeting of Chinese tea and cocktails is delicate— quietly holding life and death, tenderness and severity, all at once. When the last drop is gone, the universe opens at the bottom of the glass, and you begin to dissolve into it. Today as well, I craft each drink, hoping for that moment. #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/03/19

    The scent changes with body temperature.

    Temperature shapes aroma through the body.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/03/11

    Every day you face something different.
    That's cocktail making.

    temperature.
    Humidity.

    Customer's body temperature.

    Ice conditions.
    the individuality of the material.

    and
    The bartender's own condition.

    actually
    Even on days when I'm feeling too good
    It may affect the taste.

    That's why it's important

    To always produce the same taste.

    Furthermore,

    Being able to create the "taste of the restaurant."

    "This is my taste."

    That's easy to say.

    But then
    Even someone who has just picked up a shaker today for the first time can do it.

    Even if you keep polishing
    The answer will be updated little by little.

    Every day in different conditions
    Layering data and sensibility.

    Observe the customer
    Use your imagination
    Assemble the cup.

    That is surely

    It's art and science.

    If you're interested
    That world
    Take a look in the glass.

    A cup that lets you feel the world.

    BAR TSUCHIYA

    ----
    Every day, we face something different.
    That is part of what it means to make cocktails.

    Temperature.
    Humidity.

    The warmth of the guest.

    The condition of the ice.
    The character of the ingredients.

    And the bartender's own condition.

    In fact, even being in too good of a state
    can influence the taste.

    That is why the most important thing is this:

    To deliver the same flavor, every time.

    More precisely,

    to deliver the taste of the bar.

    “It's my style.”
    “It’s my cocktail.”

    Those words are easy to say.

    But if that were enough,
    even someone holding a shaker for the first time today could say the same.

    Even if we keep refining our craft,
    the answer keeps evolving.

    Because every day brings different conditions.

    So we build each drink
    with both data and intuition.

    Observing the guest.
    Using every bit of imagination.

    Composing a single glass.

    It is, in a sense,

    both art and science.

    If this world interests you,
    come and take a glimpse of it
    inside a glass.

    A drink that lets you feel the world.

    BAR TSUCHIYA

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/03/01

    Dried persimmon butter.

    The sugar in dried persimmons is created by the time it takes to dry.
    Quietly concentrated.
    Then the fat from the butter is added,
    Melt the corners, round the contours, and design the aftertaste.

    Sweetness and fat.
    When different "concentrations" meet,
    Taste creates a microcosm.

    And finally, what remains is
    A refined, comfortable solitude.

    The wild animals continued to pursue food.
    Eventually, rationality is attained,
    elevate it to culture.

    Dried persimmons gently absorb the alcohol's stimulation,
    Adjust your sensitivity to the next cup.
    This isn't just a snack.
    A "prelude" to a cocktail.

    Tonight, with your inquisitive mind.
    Between reason and wildness.

    Dried Persimmon & Butter.

    The sugars of dried persimmon are edited by time itself—
    condensed, refined, intensified.
    Then butter enters, its fat softening the edges,
    rounding the contours, designing the finish.

    Sweetness and fat.
    When two forms of “concentration” meet,
    the palate becomes a small universe.

    What lingers at the end
    is a sharpened, comfortable solitude.

    The beast that once pursued flavor
    acquires social reason
    and becomes human.

    Dried persimmon seems to temper the sharpness of alcohol,
    resetting the senses for the next glass.
    Not merely a pairing—
    but a prelude to a cocktail.

    Tonight, with your curiosity.
    Somewhere between instinct and intellect.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/02/06

    Beyond time,
    Something just arrived here.

    It is not a name,
    Neither value nor
    Just a long silence.

    Someone's tears,
    The time someone lived,
    The night someone died quietly.

    They remain unspoken,
    Round and round,
    I arrived at this place.

    It sinks to the bottom of the glass
    It's not a period of 25 years.
    Of feelings that could not be touched,
    It's a clear reverberation.

    Macallan 25 years.

    The moment I finished drinking it,
    It becomes the past.
    But the past
    It is not something that is lost.

    Tonight, here,
    And one more thing,
    A beautiful past is born.

    ---

    Something has arrived here,
    crossing time itself,
    only now.

    It is neither a name
    nor a value,
    but a long mass of silence.

    Tears once shed by someone,
    a life fully lived,
    a night in which someone quietly died.

    Unspoken,
    they circle and return,
    until they reach this place.

    What rests at the bottom of the glass
    is not twenty-five years of age.
    It is the clear resonance
    of emotions never touched.

    Macallan 25 Years Old.

    The moment it is finished,
    it becomes the past.
    Yet the past
    is not something that disappears.

    Here, tonight,
    another beautiful past
    is being born.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/01/31

    When gin and white tea meet,
    There is something beyond botanical
    It creates a timeless fragrance and deep richness.

    The flowers bloom,
    The presence of people soon turns into a dance,
    And then it quiets down.

    abyss.

    Beauty once reveals its outline,
    And it quietly withers away.

    During reincarnation,
    Just one drop.

    When gin meets white tea,
    there emerges a fragrance beyond botanicals—
    ancient, lingering, and deep.

    Flowers bloom,
    the presence of people turns into a quiet dance,
    and then, gently fades.

    A deep abyss.

    Beauty reveals its form,
    only to wither away once more.

    At the edge of the cycle,
    just a single drop.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/01/24

    Art breathes for someone.
    The combination of Chinese tea and cocktails is incredibly delicate.
    It quietly embraces life and death, kindness and harshness.

    The moment I finished drinking it,
    The universe opens up at the bottom of the glass,
    You melt into it, unraveling.

    Today, I hope to reach that state,
    I finish my cup.

    ---

    Art exists to breathe for someone.
    The meeting of Chinese tea and cocktails is delicate—
    quietly holding life and death,
    tenderness and severity, all at once.

    When the last drop is gone,
    the universe opens at the bottom of the glass,
    and you begin to dissolve into it.

    Today as well,
    I craft each drink, hoping for that moment.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

感染症対策情報あり

BAR TSUCHIYA

ご予約・お問い合わせはこちら

0476-88-3733

空席確認・予約する

language

  • Whether you drink alcohol or not, you can enjoy the bar's atmosphere and drinks to your heart's content.

    Whether you drink alcohol or not, you can enjoy the bar's atmosphere and drinks to your heart's content.

  • Please take your time in the store.

    Please take your time in the store.

  • We will make it to your liking

    We will make it to your liking

  • 2026/03/19

    The scent changes with body temperature.

    Temperature shapes aroma through the body.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/03/11

    Every day you face something different.
    That's cocktail making.

    temperature.
    Humidity.

    Customer's body temperature.

    Ice conditions.
    the individuality of the material.

    and
    The bartender's own condition.

    actually
    Even on days when I'm feeling too good
    It may affect the taste.

    That's why it's important

    To always produce the same taste.

    Furthermore,

    Being able to create the "taste of the restaurant."

    "This is my taste."

    That's easy to say.

    But then
    Even someone who has just picked up a shaker today for the first time can do it.

    Even if you keep polishing
    The answer will be updated little by little.

    Every day in different conditions
    Layering data and sensibility.

    Observe the customer
    Use your imagination
    Assemble the cup.

    That is surely

    It's art and science.

    If you're interested
    That world
    Take a look in the glass.

    A cup that lets you feel the world.

    BAR TSUCHIYA

    ----
    Every day, we face something different.
    That is part of what it means to make cocktails.

    Temperature.
    Humidity.

    The warmth of the guest.

    The condition of the ice.
    The character of the ingredients.

    And the bartender's own condition.

    In fact, even being in too good of a state
    can influence the taste.

    That is why the most important thing is this:

    To deliver the same flavor, every time.

    More precisely,

    to deliver the taste of the bar.

    “It's my style.”
    “It’s my cocktail.”

    Those words are easy to say.

    But if that were enough,
    even someone holding a shaker for the first time today could say the same.

    Even if we keep refining our craft,
    the answer keeps evolving.

    Because every day brings different conditions.

    So we build each drink
    with both data and intuition.

    Observing the guest.
    Using every bit of imagination.

    Composing a single glass.

    It is, in a sense,

    both art and science.

    If this world interests you,
    come and take a glimpse of it
    inside a glass.

    A drink that lets you feel the world.

    BAR TSUCHIYA

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/03/01

    Dried persimmon butter.

    The sugar in dried persimmons is created by the time it takes to dry.
    Quietly concentrated.
    Then the fat from the butter is added,
    Melt the corners, round the contours, and design the aftertaste.

    Sweetness and fat.
    When different "concentrations" meet,
    Taste creates a microcosm.

    And finally, what remains is
    A refined, comfortable solitude.

    The wild animals continued to pursue food.
    Eventually, rationality is attained,
    elevate it to culture.

    Dried persimmons gently absorb the alcohol's stimulation,
    Adjust your sensitivity to the next cup.
    This isn't just a snack.
    A "prelude" to a cocktail.

    Tonight, with your inquisitive mind.
    Between reason and wildness.

    Dried Persimmon & Butter.

    The sugars of dried persimmon are edited by time itself—
    condensed, refined, intensified.
    Then butter enters, its fat softening the edges,
    rounding the contours, designing the finish.

    Sweetness and fat.
    When two forms of “concentration” meet,
    the palate becomes a small universe.

    What lingers at the end
    is a sharpened, comfortable solitude.

    The beast that once pursued flavor
    acquires social reason
    and becomes human.

    Dried persimmon seems to temper the sharpness of alcohol,
    resetting the senses for the next glass.
    Not merely a pairing—
    but a prelude to a cocktail.

    Tonight, with your curiosity.
    Somewhere between instinct and intellect.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/02/06

    Beyond time,
    Something just arrived here.

    It is not a name,
    Neither value nor
    Just a long silence.

    Someone's tears,
    The time someone lived,
    The night someone died quietly.

    They remain unspoken,
    Round and round,
    I arrived at this place.

    It sinks to the bottom of the glass
    It's not a period of 25 years.
    Of feelings that could not be touched,
    It's a clear reverberation.

    Macallan 25 years.

    The moment I finished drinking it,
    It becomes the past.
    But the past
    It is not something that is lost.

    Tonight, here,
    And one more thing,
    A beautiful past is born.

    ---

    Something has arrived here,
    crossing time itself,
    only now.

    It is neither a name
    nor a value,
    but a long mass of silence.

    Tears once shed by someone,
    a life fully lived,
    a night in which someone quietly died.

    Unspoken,
    they circle and return,
    until they reach this place.

    What rests at the bottom of the glass
    is not twenty-five years of age.
    It is the clear resonance
    of emotions never touched.

    Macallan 25 Years Old.

    The moment it is finished,
    it becomes the past.
    Yet the past
    is not something that disappears.

    Here, tonight,
    another beautiful past
    is being born.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/01/31

    When gin and white tea meet,
    There is something beyond botanical
    It creates a timeless fragrance and deep richness.

    The flowers bloom,
    The presence of people soon turns into a dance,
    And then it quiets down.

    abyss.

    Beauty once reveals its outline,
    And it quietly withers away.

    During reincarnation,
    Just one drop.

    When gin meets white tea,
    there emerges a fragrance beyond botanicals—
    ancient, lingering, and deep.

    Flowers bloom,
    the presence of people turns into a quiet dance,
    and then, gently fades.

    A deep abyss.

    Beauty reveals its form,
    only to wither away once more.

    At the edge of the cycle,
    just a single drop.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

  • 2026/01/24

    Art breathes for someone.
    The combination of Chinese tea and cocktails is incredibly delicate.
    It quietly embraces life and death, kindness and harshness.

    The moment I finished drinking it,
    The universe opens up at the bottom of the glass,
    You melt into it, unraveling.

    Today, I hope to reach that state,
    I finish my cup.

    ---

    Art exists to breathe for someone.
    The meeting of Chinese tea and cocktails is delicate—
    quietly holding life and death,
    tenderness and severity, all at once.

    When the last drop is gone,
    the universe opens at the bottom of the glass,
    and you begin to dissolve into it.

    Today as well,
    I craft each drink, hoping for that moment.

    #bartsuchiya #cocktailbar #mixology #Chinese tea cocktail #Narita cocktail

おすすめ料理

  • [Cocktails made with seasonal fruits] Can also be enjoyed non-alcoholically.

    [Cocktails made with seasonal fruits] Can also be enjoyed non-alcoholically.

    Market price

    We offer "seasonal fruit cocktails" using ingredients and aromas that are perfect for each season, spring, summer, autumn, and winter.Enjoy a special drink that is only available during this season.We have a wide variety of cocktails available, and can suggest one to suit your tastes and mood. We'll have a relaxed conversation and create the perfect drink for you.

  • [Mixology Cocktails] Enjoy a drink that the owner has researched and perfected.

    [Mixology Cocktails] Enjoy a drink that the owner has researched and perfected.

    Market price

    We use scientific methods to bring out the essence of the ingredients, and infuse them with seasonal fruits and herbs that change with the seasons.The aroma and flavor spread richly in the glass, allowing you to experience a different flavor with each sip.Another appeal of mixology is that the taste changes depending on the bartender's skill and personality.Please try a cup of coffee that is unique to our restaurant.

  • [Authentic Chinese tea] Each cup is carefully prepared, preserving the unique character that can only be found locally.

    [Authentic Chinese tea] Each cup is carefully prepared, preserving the unique character that can only be found locally.

    Market price

    We offer authentic Chinese tea that has been sourced from actual visits to China.We have a wide selection of around 40 varieties, and we would like everyone to try this drink, whether they are a non-alcohol drinker, a tea lover, or even a first-timer.We can also arrange the meal to suit your tastes.

  • [Cocktails made with seasonal fruits] Can also be enjoyed non-alcoholically.
  • [Mixology Cocktails] Enjoy a drink that the owner has researched and perfected.
  • [Authentic Chinese tea] Each cup is carefully prepared, preserving the unique character that can only be found locally.

お店の雰囲気

  • It's the perfect space for a solo diner or a date.You can spend a relaxing time in a quiet environment.Enjoy a special moment in a comfortable atmosphere.

    It's the perfect space for a solo diner or a date.You can spend a relaxing time in a quiet environment.Enjoy a special moment in a comfortable atmosphere.

  • Our store is located about a 16-minute walk from the east exit of Keisei Narita Station on the Keisei Main Line.The exterior is difficult to see from the outside, so you can enjoy your private time without worrying about being seen by others.

    Our store is located about a 16-minute walk from the east exit of Keisei Narita Station on the Keisei Main Line.The exterior is difficult to see from the outside, so you can enjoy your private time without worrying about being seen by others.

  • The interior of our shop has a retro Showa-era, nostalgic atmosphere.The spacious seating and warm lighting create a calming atmosphere, helping you to relax and unwind.

    The interior of our shop has a retro Showa-era, nostalgic atmosphere.The spacious seating and warm lighting create a calming atmosphere, helping you to relax and unwind.

  • It's the perfect space for a solo diner or a date.You can spend a relaxing time in a quiet environment.Enjoy a special moment in a comfortable atmosphere.
  • Our store is located about a 16-minute walk from the east exit of Keisei Narita Station on the Keisei Main Line.The exterior is difficult to see from the outside, so you can enjoy your private time without worrying about being seen by others.
  • The interior of our shop has a retro Showa-era, nostalgic atmosphere.The spacious seating and warm lighting create a calming atmosphere, helping you to relax and unwind.

FOOD

    • 2 slices of homemade dried mullet roe

      580 yen(税込)

      1/10

      2 slices of homemade dried mullet roe

      580 yen(税込)

    • 4 slices of homemade dried mullet roe

      1100 yen(税込)

      1/10

      4 slices of homemade dried mullet roe

      1100 yen(税込)

    • Cheese platter

      ¥ 1080(税込)

      1/10

      Cheese platter

      ¥ 1080(税込)

    • Bacon and eggs with homemade smoked bacon

      Bacon and eggs with homemade smoked bacon

      880 yen(税込)

      1/10

      Bacon and eggs with homemade smoked bacon

      Bacon and eggs with homemade smoked bacon

      880 yen(税込)

    • Assorted smoked nuts

      ¥ 630(税込)

      1/10

      Assorted smoked nuts

      ¥ 630(税込)

    • Homemade pickles

      500 yen(税込)

      1/10

      Homemade pickles

      500 yen(税込)

    • Caramelized figs with Chartreuse sauce

      Caramelized figs with Chartreuse sauce

      800 yen(税込)

      1/10

      Caramelized figs with Chartreuse sauce

      Caramelized figs with Chartreuse sauce

      800 yen(税込)

    • Yunnan black tea honey and peach mascarpone

      700 yen(税込)

      1/10

      Yunnan black tea honey and peach mascarpone

      700 yen(税込)

    • Amarena cherry and mascarpone

      ¥ 520(税込)

      1/10

      Amarena cherry and mascarpone

      ¥ 520(税込)

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DRINK

    • Cocktail

      900 yen (tax included) ~

      1/10

      Cocktail

      900 yen (tax included) ~

    • Seasonal Cocktails

      1000 yen (tax included) ~

      1/10

      Seasonal Cocktails

      1000 yen (tax included) ~

    • Seasonal non-alcoholic drinks

      800 yen (tax included) ~

      1/10

      Seasonal non-alcoholic drinks

      800 yen (tax included) ~

    • whisky

      800 yen (tax included) ~

      1/10

      whisky

      800 yen (tax included) ~

    • Non-alcoholic cocktails

      600 yen (tax included) ~

      1/10

      Non-alcoholic cocktails

      600 yen (tax included) ~

    • Chinese tea

      1000 yen (tax included) ~

      You can enjoy several cups.

      1/10

      Chinese tea

      1000 yen (tax included) ~

      You can enjoy several cups.

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ACCESS

  • 住所
    千葉県富里市日吉台１-22-5
  • 交通アクセス
    Approximately 16 minutes walk from the East Exit of Keisei Narita Station on the Keisei Main Line

店舗詳細情報

BAR TSUCHIYA

バーツチヤ

基本情報

  • 住所
    千葉県富里市日吉台１-22-5
  • アクセス
    Approximately 16 minutes walk from the East Exit of Keisei Narita Station on the Keisei Main Line
  • 電話番号
    0476-88-3733
  • 営業時間
    Monday to Wednesday, Friday to Sunday, public holidays, and the day before public holidays: 18:00 to 0:00 (Last order for food 23:30, last order for drinks 23:30)
  • 定休日
    wood
  • 関連ページ

詳細情報

  • 平均予算
    夜：5001 - 7000 yen
  • クレジットカード
    available（VISA, Master, Amex, DINERS, JCB, Discover, UnionPay）
  • 電子マネー
    available（ApplePay）
  • ＱＲコード決済
    COIN+, PayPay, Rakuten Pay, dPayment, au PAY, Merpay, Alipay, WeChat Pay
  • 料金備考
    Charge fee: 550 yen (tax included)

感染症対策

  • Initiative for customers

    [When entering the store]

    Refuse entry at busy times

たばこ

  • 禁煙・喫煙

    All seats are non-smoking

  • 喫煙専用室
    なし

お席情報

  • 総席数
    10 seats
  • 最大宴会収容人数
    10 people
  • 個室
    None
  • 座敷
    None
  • 掘りごたつ
    None
  • カウンター
    None
  • ソファー
    None
  • テラス席
    None
  • 貸切
    Unavailable（Please contact us.）
  • 夜景がきれいなお席
    None

設備

  • Wi-Fi
    There
  • バリアフリー
    None
  • 駐車場
    There
  • カラオケ設備
    None
  • バンド演奏
    No
  • ＴＶ・プロジェクタ
    None
  • 英語メニュー
    None

その他

  • 飲み放題
    None
  • 食べ放題
    None
  • お酒
    Cocktail enrichment
  • お子様連れ
    No children with children
  • ウェディングパーティー・二次会
    Can be handled on a small scale.
  • お祝い・サプライズ対応
    Yes
  • ライブショー
    None
  • ペット同伴
    No
空席確認・予約する