The particulars and tricks in the seemingly simple.
PROFILE

After working as the manager of "Tas Yard" operated by Landscape Products, he worked as the general manager of "TRIAD", a bar in Ebisu, before standing at the counter as a bartender at "Bar werk", which opened in Jingumae in 2019. On the other hand, he also works as a freelancer under the name "PERCH( PERCH)" and is active in a wide range of activities such as developing and producing products related to drinks and participating in events.

You were the manager at Tas Yard in Sendagaya for many years, and you have also worked as a barista and bartender.
Narita:At first, I was in charge of coffee, since I had been doing coffee-related things for a long time. Later, I was renting a friend's store, and there I started serving alcoholic beverages as well, at the request of customers. At first I only served simple things, but I got interested in it, and as I toured authentic bars in Ginza and taught myself on YouTube, it became interesting. I also wanted to stand at the counter, so I worked at a bar in Ebisu for two years after that. I wanted to have my own place someday, so I was looking for a place to live while continuing my freelance activities, when Mr. Nakahara of Landscape (Products) asked me, "I found a great place. I was looking for a place to live while continuing my freelance activities.

That's a great idea. What kind of place do you want Bar werk to be?
Narita:Entering a bar is quite nerve-wracking, isn't it? Of course, being able to enjoy a quiet drink in a crisp atmosphere is a style that only a bar can offer. But that's just it. Personally, I think there should be more ways to enjoy yourself. That's why I try to serve customers in a casual manner so that they can relax. In fact, we have had a wide range of customers from the beginning, such as a couple of women in their early twenties.
The atmosphere is casual and lowered the bar's threshold, but the drinks and food have a solid core, giving the impression of authenticity and attention to detail.
Narita:When it is offered, it makes you feel a little better. That is our first priority. The dishes supervised by chef Tomoko Nagao are simple at first glance. However, the use of homemade seasonings, the attention to detail in the presentation, and the extra effort put into the dishes make them dishes that cannot be eaten at home.

It seems to be a similar value to that of "UNIQLO U." Even if it looks simple at first glance, there are particulars and tricks behind it.
Narita:Yes, we do. As for drinks, for example, we drop the extract of pesticide-free bergamot produced in Kochi Prefecture into a gin and tonic. The aroma of the drink is then immediately gorgeous at the beginning. It may look ordinary, but we try to create something a little out of the ordinary.
Your visual style is familiar: a full beard, shirt, tie, and trousers. What do you often wear on your days off?
Narita:On my off-days, I actually dress rather the same. I have always liked classical styles and items, but since I left my beard growing because of my busy schedule, I frequently wear items such as shirts and set-ups. Maybe I'm trying to find a balance (laughs).

“Uniqlo U〉Hooded coat ¥14,900+TAX、Wide fit sweatshirt ¥2,990+TAX、Striped regular collar shirt ¥2,990+TAX、Work straight pants ¥3,990+TAX
How do you like today's coordination and UNIQLO U's clothes?
Narita:I usually tend to choose black or gray, which can be used over and over again, but the inclusion of colors that I don't choose is fresh and fun. I feel that even I can easily try out colors as bright and calm and exquisite as this sweatshirt. It's the kind of clothing I like to select when I want to change my mood a bit.