Indescribable would be the way to describe Bar Rage. Tucked away in a small street, off the beaten path. Hidden three floors above a sign that lists other concepts, but not this one, it is one of the many treasures brought alive for us to savor by Culinary Navigator/Tokyo Fixer, Shinji Nohara, who becomes your walking GPS/Blackbook if he agrees to open Tokyo, its bar and food scene and other hot spots for you.Or, find the above building, and take the elevator to the third floor, and you shall find yourself in a world of spirits, unlike any you had ever known.
Not sure who Grey Goose ought to give tens of millions. The owner of Rage or me?!? Grey Goose glows at Bar Rage. It is the focal fixture of the bar. But yes, I would be remiss if I did not add, that it is the fruit, fresh at that, which seduces all that are fortunate enough to enter this mystery laden, third floor bar, reached via a small elevator, in a quiet rich neighborhood of glittering-shimmering Tokyo.
As soon as you open the door, it is these fruits that greet you. Their colors, their scents, their honesty - all a sign of some wonderful moments about to be explored.
And then you turn your head slightly to the right, and it is this long narrow bar, with a superb collection of vintage liquors and ten bar stools. And a couple of private rooms, and a glorious terrace. You know instantly that you have found a "must-find" treasure of Tokyo. And in our case, we were in gratitude to Shinji. I can now imagine why Gael Greene was lamenting that it was sad he was not a secret anymore. For soon, his treasures, that he shares so selectively, will become all the rage, and places like Bar Rage, will not be just for those in the know, but filled with hipsters, and worse, the wannabe-hipsters, and everyone else who will come for fickle-instant glory, and to say that have been to his treasures. Alas, such is life, and we have to learn to live in the moment, and so, with these thoughts crossing my head, I decided I would simply enjoy. And float away into the dark details of this uber-detailed bar, and let the fruits, herbs, liquors and charming mixologists, elevate my spirits and inspirit me with the magic that is Tokyo.
Look at the bar in front, or the wall behind the back of your stool, you are sure to discover some amazing bottles, flasks, pottery decanters, glassware, cocktail shakers and other bar/pub related tchatchkas. Even for one like me, that is not into drinking, there was eye-candy in plenty, that I knew would keep me busily exploring just through my eyes for hours, and still not be at a point where I would feel I have done all my exploring.
The bathroom is a sight to behold, as well as be amazed by. Once you lift the seat cover, the light in the water closet illuminates the spotlessly clean and polished bowl. And once you are done using it, it closes itself back. Of course I am sure like in most restrooms across Japan, this too must have been a warmlet. Keeps you feeling nice and toasty even on a cool brisk day. Why a shower? Never got an answer...
The two private rooms I saw were very charming. One other they had was in service. Being used by a group. Seemed busy and full of energy.
What is fantastic about this bar is the connection between liquor, fruits, herbs, aromatics and the mixologists. They all exisit together, and enjoying one another. Without one, neither would be full. It is easy to understand this connection, if you look around the bar. Everywhere you take your gaze, you are sure to find fresh fruit, bursting with scent and flavor, staring at you. And being worked over by the very men that tend for them, and also make us our cocktails. When did we lose this touch? Shinji was very kind to say that this is the "American Way" and that it came to Japan from America. The tradition of using fruits and flavors for the preparation of great cocktails, that is. And certainly he is correct. But i was quick to correct him that we are not exposed to such luxuries easily these days, unless of course you are dining in a restaurant with a great reputation and with a solid backer. How could I tell him that our strawberry daiquiris are not made with freshly mottled, very sweet and very flavorful strawberries but a frozen syrup. I did not let him dream, but I also did not share too many details. Mostly to allow Charlie and him a fun environment to elevate their spirits.
Every step of the preparation of our cocktails was wonderful to watch and inspiring and uplifting. What affected me most, was to watch the two men working hard to make our drinks, taste every step of the way. Elegantly dipping stirrers into the cocktail, and dropping a drop of whatever it was they had made, onto their wrists, tasting it, and adjusting as needed, and only then mixing it into the shaker. A testament to their pride, and also to cocktails made with fresh fruit. Who is to tell how sweet, sour or flat a fruit might be any given day. A great way to keep mixologists on top of their game, and working hard every day. Are all general managers of restaurants big and small reading? Listening? Here is one way to ensure your key staff members are doing what they ought to be doing. Lesson to be learned here.
We had 5 cocktails altogether. They are all shown above. Wish I could tell you name or the recipes for them. But we left ourselves in the hands of the two mixologists working the bar last evening. Hideo and Gouhei were wonderful to create for us drinks using the freshest and most ripe and flavorful citrus, strawberries and pineapple. The Singapore Sling that is garnished with fruit, I was told won an award at Raffles in Singapore. The Margherita with salt and rose petals around the rim of the glass, was so delicious that even I, who hardly ever drinks, drank it happily, and I could have enjoyed several glasses of it. The drinks were divine. The rosemary scented drink, garnished with fresh rosemary, was also wonderful. Both in its flavor, and the subtlety of taste. These men know what they are doing. I urge any of you that come to Tokyo, and want to enjoy this great bar, to lose control of the situation, at least for a couple of hours, and allow the talented mixologists behind the bar to do their job. I promise you that you will leave inspired, elated and dreamy.
Gouhei is a sommelier and the mixologist for Bar Rage. He can keep steady and was able to give me a decent portrait shot of himself without my having to use flash in a dark space.
Hideo could not stand still for a second, and so his photograph is blurry. Please forgive me Hideo. He is the Director/Manager of Bar Rage. And very gracious as a host.
The above citrus were used in the preparation of our cocktails. Names? Wish I could tell you. Hence I took these photos. I also know strawberries, bananas, pineapple and limes were used. As also some herbs. These fresh fruits, herbs and flavors are the muse of the mixologists at Bar Rage. The black suited, white shirted mixologists with big smiles, create magic using fruits, vegetables and herbs. Just relax, sit back, lounge, and allow them to take you to new places, and revisit some old ones. You will be lucky you gave up control, and took the back seat.
Shinji, thanks for bringing us here, and to the many other nameless places you have opened to us. We shall always be indebted to you. Come visit us, so we can share our country and world with you. We hope that we can share at least a few worthy experiences with you.
3F Aoyama Jin & IT Bldg
7-13-13 Minami-Aoyama
Minato-ku, Tokyo
tel. +81 3 5467 3977
PS: I googled Bar Rage homepage and found the website for them. It is linked to the name of the bar, written above the address for them. All Japanese though, and so, either you will need to speak Japanese, or go with someone in the know.
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