Authentic Wine Bar Produced by Seijo Ishii
Le Bar a Vin 52 (Le Bar à Vin 52), located on the 4th floor of Atre Ebisu West Wing, just 1 minute from Ebisu Station. This wine bar produced by Seijo Ishii doesn’t stop at being just a “trendy drinking spot.”
This is a place to perfect the marriage of ingredients and wine. Utilizing Seijo Ishii’s procurement capabilities, famous for their supermarket chain, you can casually enjoy carefully selected ingredients from around the world and wines chosen by the shop master.
The wine selection offers 52 varieties annually, and the weekly changing food menu is a major attraction.
The History of Ebisu
Ebisu, where this wine bar is located, originally housed a Sapporo Beer factory. In fact, the place name “Ebisu” derives from the Sapporo Beer brand name “Yebisu Beer.” When “Yebisu Beer” was launched in 1890, Ebisu Station was built for its transportation. This station name became established and became the regional designation.
It might be inevitable that a wine bar took root in such a historically significant place. Ebisu has evolved with the times and is now a fierce gourmet battleground. It has transformed from a “beer town” to a “fine dining town.”
First, Cheers! Starting with Sangria
On this day, I chose Sangria for the first glass.
The History of Sangria
Sangria is a wine cocktail originating from Spain. The etymology derives from the Spanish word “sangre (blood),” likening the red wine’s color to blood. Its origins trace back over 2000 years to Roman times, when water wasn’t safe to drink, so fruits and spices were added to wine to create a drink with disinfecting properties.
Today, it’s a staple in Spanish bars and restaurants. Different regions have varying recipes, reflecting local characteristics.
The sangria enjoyed that day also carried fresh citrus aromas, with red wine’s depth and fruit sweetness beautifully balanced. It’s a glass that even wine beginners can enjoy casually.
Wine Bar Culture
The Origins of Wine Bars
Wine bar culture dates back to 19th century Paris, France. At that time, wine was spreading not only among aristocrats but also to common people, and alongside cafes and bistros, places to casually enjoy wine were in demand.
Later spreading to America and Britain, specialized wine-focused establishments emerged one after another. In Japan, authentic wine bar culture took root during the bubble era of the 1980s, and in recent years, with the natural wine trend, it has evolved into an even more casual style.
Pairing Experience of Cuisine and Wine
Continuous Emotion from Appetizers
Colorful Prosciutto & Chicken Salad
First to appear was Prosciutto and Chicken Salad.
The saltiness of prosciutto, the smoked chicken’s flavor, and crisp vegetables. Additionally, nuts, olives, and quinoa are added, creating delightful contrasts in taste and texture.
While being a salad, enjoying multi-layered flavors in a single plate is truly characteristic of a wine bar.
Luxurious Combination of Burrata and Prosciutto
Next appeared the Burrata Cheese and Prosciutto plate.
Burrata, originating from Italy’s Puglia region, is a delicacy with cream wrapped inside mozzarella. When you cut it with a knife, the cream flows out languidly, mingling with tomatoes and prosciutto to create exquisite harmony in your mouth.
This is a dish that would be a waste without wine. It seems it would pair well with both red and white wines.
Blissful Main Dishes
Grilled Lamb Chops
For the main dish, I chose Grilled Lamb Chops.
Beautiful sear marks and the spectacular visual of bone-in meat. When you insert the knife, juicy meat juices overflow from within. Taking a bite fills your mouth with lamb’s distinctive aroma and umami.
The ability to change flavors while enjoying with salt or whole grain mustard is also a highlight. This makes you want to pair it with bold red wine.
Sea Urchin Cream Pasta
For another dish, if you want to taste rich luxury, try the Sea Urchin Cream Pasta.
Rich sea urchin flavor melts into the cream sauce, coating the pasta. Parmesan cheese adds depth while Italian parsley provides aromatic accent.
When brought to your mouth, the essence of ocean treasures is concentrated, leaving luxurious lingering flavors.
Finishing with Rich Meat Cuisine
Finally appeared the beef dish slowly braised in red wine.
The beef served in a hot skillet has tenderness that falls apart with a fork. The sauce has depth while maintaining pleasant acidity, and when paired with wine, the flavors are further enhanced.
This is a plate that could only be perfected at a wine bar.
Summary: Toward New Discoveries in Wine and Food
Le Bar a Vin 52 Ebisu was not just a wine bar but a place to experience food culture.
The combinations of wine and cuisine are infinite. Each plate has history and background, and enjoying them with wine transforms them into deeper experiences.
It’s not just “delicious.” “Through eating, new discoveries emerge”—that’s the kind of establishment this is.
Wine lovers, of course, but even those who don’t usually drink wine should find new worlds opening up.
When you visit Ebisu, please stop by at least once.