I think this lemon is outstanding among all the lemons I have handled so far.
As a bartender, I used to use lemons as a secondary ingredient in cocktails,
However, after encountering this lemon, I realized that it is perfect to treat it as a main ingredient.
The lemons have a very different appearance from ordinary lemons, a rich, long-lasting acidity, and a pleasant sense of smell,
The sense of touch (the texture of the lemon is so different from other lemons because it is pesticide-free), the sense of taste (the mild and gentle acidity that belongs to Japanese citrus fruits, which is not found in conventional lemons), and the sense of smell (the rich and long-lasting acidity),
(the story that can be told to customers because it is a native variety that has been produced for a long time),
I hope to share the producer's thoughts with as many people as possible.
Mr. Ikkei Honma
Born on October 3, 1978 in Susukino, Sapporo, Hokkaido.
The concept of BAR Ikkei is “a place to go at the end of the day.” Since I was 17 years old, I have been enjoying the hospitality industry by working as a waiter at a hotel,
He fell in love with the restaurant industry and started working in it. In 2007, at the age of 29, after training mainly as a bartender but also in other areas such as cooking, he joined the restaurant industry,
In 2007, at the age of 29, a series of coincidences and ties came together, and he felt that this was not a coincidence but an inevitability. As his mentor had taught him, he made sure to create a place where people feel “extraordinary” the moment they enter,
As a “place to arrive at the end of the day,” we have created a layout and atmosphere that is like a hideout, a healing space that is not interfered with by others, and a place where you can be alone,
We strive to create a space where each customer can enjoy their drinks, cigars, and food in their own way. Our desire is “to make you leave with a little more enjoyment than when you first came in,
We want our customers to leave with a little more enjoyment than when they came in. The bar industry tends to place a high value on history and tradition, making it difficult for the younger generation to enter and raising the bar,
Bar Ickei” is breaking out of the norm, introducing a no-charge system and holding events for the younger generation outside of business hours to broaden its appeal.
In addition, we are striving to revitalize the entire Susukino area through events both inside and outside the restaurant, believing that “the only way to go beyond the limits of what one restaurant can do is to enliven the community.
In the future, we will always pursue the way of being in tune with the times and work hard to create a “new bar culture” that will lead to the next generation,
We will focus on creating a bar where the young generation in their 20s, who will be the main drinkers 20 years from now, can learn how to grow up, and on nurturing human resources who can take charge of the bar industry.