Tabelog ratingDeglacer is a distinctive wine bar where the owner, Mr. Matsubara, is not only a senior sommelier and certified cheese professional but also the chef. This unique setup allows for a seamless experience where the food and wine are in perfect harmony. The venue is an intimate, L-shaped counter, creating a focused atmosphere for appreciating the forensic attention paid to each glass pour, the choice of glassware, and the often unusual or organic wines on offer.
Guests consistently praise the deep wine knowledge on display and the spot-on pairings. The cheese selection is another major highlight. On the food menu, reviewers repeatedly recommend the carpaccio (often shima-aji, or striped jack), creamy burrata, porcini cream pasta, and rich lasagna. For more substantial plates, the roast duck and various steaks are frequently named as standouts, as is the house-made brioche.
The main drawback noted by visitors is practical: the space is small and can feel slow when the owner is managing everything during busy periods. It is also important to note that smoking is permitted, which may be a consideration for some guests.
Dinner typically costs between ¥8,000 and ¥9,999. Reviewers have reported paying around ¥8,700 for a single dinner, and from ¥9,600 to ¥11,900 for more extensive meals for one or two people including dishes like roast duck, steak, pasta, and cheese platters. Most find it to be excellent value for the high quality of the cooking and the level of wine expertise.
- Getting There: Deglacer is located on the 2nd floor of the Tani-an Sejiemu Building in Sonezakishinchi, a short walk from Kitashinchi Station.
- Reservations: Recommended, as the counter is small and fills up.
- Seating: Seating is exclusively at the L-shaped counter. There are no private rooms.
- Payment: Credit cards (VISA, Master, JCB, AMEX, Diners) are accepted. Electronic money and QR code payments are not.
- Smoking: Smoking is permitted inside the venue.
- Parking: There is no dedicated parking.
