BEER OTAKU SPICE taps Black Tide Brewing’s Hoya Boya, tuna biryani on lunch menu
At BEER OTAKU SPICE in Taito, Tokyo, Black Tide’s Hazy IPA Hoya Boya is on tap. The beer is described as having a tightened peachy, tropical profile from Mosaic hops, alongside a lunch service featuring tuna biryani and evening hours from 17:00 to 23:00.
Hop BroToday's topic is Hoya Boya on tap. BEER OTAKU SPICE in Taito has poured BlackTide Brewing's Hazy IPA, and that alone gets me interested.
MugiThat name hits hard! 'Hoya Boya' sounds like a superhero from the sea. So what kind of beer is it?
Hop BroHere's the good part: Mosaic hop character brings peachy notes and tropical fruit aroma. It's juicy, but the aroma still stays nicely tight and clear.
MugiWait, Hazy IPA makes me picture beer emerging from a magical fog. Am I completely off?
Hop BroHonestly, not that far off. Think cloudy-style IPA: a hazy look, a softer mouthfeel, and fruit flavors that come across almost like juice.
MugiWhoa, and lunch is tuna biryani? That's bold. Can fish and a Hazy IPA actually get along?
Hop BroThey really can. When the basmati aroma and spices meet the beer's fruitiness, aroma definition becomes easier to notice. That's a dangerous lunch combo in the best way.
MugiHold on, aroma definition sounds like art-school beer talk. You just mean even I can go, 'Yep, that's peach, that's tropical,' right?
Hop BroExactly. It turns into easy-to-read aroma, which is the whole point. BEER OTAKU SPICE does lunch from 11:30 to 14:00 last order, then night service from 17:00 to 23:00 last order.
MugiThat rules. So daytime is for biryani, and nighttime is for beer as the main event? My stomach and my throat are already heading there.
Hop BroThat's why this place is such a good find near Akihabara. For me it's first pint locked in. I want Hoya Boya in my hand while I argue about peach versus tropical fruit.
MugiDeal. I'll drink it while hunting for peachy tropical vibes, and you are not allowed to go full brewing lecture mode. Though honestly, I might be the one yelling first.
On tap
BEER OTAKU SPICE’s Instagram post announces that BlackTide’s "Hoya Boya" has been tapped. The beer is a Mosaic-hopped Hazy IPA, described in the post as offering a crisp peach-like, tropical impression. It is the kind of beer that shows juicy aromatics while still keeping a clear edge.
How the spot works
BEER OTAKU SPICE is a beer pub in Taito, Tokyo, built around pairing craft beer with spice-driven food. According to the post, lunch runs from 11:30 to 14:00 last order, while the evening session runs from 17:00 to 23:00 last order. That makes it an easy place to stop by for a daytime meal or settle in for a longer night of beer.
Today's dish
The lunch special mentioned in the post is tuna biryani. It is a natural fit for a Hazy IPA with fruit-forward hop character, especially when the beer’s Mosaic-driven aroma meets the spices and the fragrance of basmati rice. For drinkers who want both food and beer at the same table, this is the sort of setup that makes the flavors easier to compare and enjoy. For anyone looking around Akihabara for a place that combines craft beer with spice cuisine, BEER OTAKU SPICE is worth keeping on the list.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's topic is Hoya Boya on tap. BEER OTAKU SPICE in Taito has poured BlackTide Brewing's Hazy IPA, and that alone gets me interested.
MugiThat name hits hard! 'Hoya Boya' sounds like a superhero from the sea. So what kind of beer is it?
Hop BroHere's the good part: Mosaic hop character brings peachy notes and tropical fruit aroma. It's juicy, but the aroma still stays nicely tight and clear.
MugiWait, Hazy IPA makes me picture beer emerging from a magical fog. Am I completely off?
Hop BroHonestly, not that far off. Think cloudy-style IPA: a hazy look, a softer mouthfeel, and fruit flavors that come across almost like juice.
MugiWhoa, and lunch is tuna biryani? That's bold. Can fish and a Hazy IPA actually get along?
Hop BroThey really can. When the basmati aroma and spices meet the beer's fruitiness, aroma definition becomes easier to notice. That's a dangerous lunch combo in the best way.
MugiHold on, aroma definition sounds like art-school beer talk. You just mean even I can go, 'Yep, that's peach, that's tropical,' right?
Hop BroExactly. It turns into easy-to-read aroma, which is the whole point. BEER OTAKU SPICE does lunch from 11:30 to 14:00 last order, then night service from 17:00 to 23:00 last order.
MugiThat rules. So daytime is for biryani, and nighttime is for beer as the main event? My stomach and my throat are already heading there.
Hop BroThat's why this place is such a good find near Akihabara. For me it's first pint locked in. I want Hoya Boya in my hand while I argue about peach versus tropical fruit.
MugiDeal. I'll drink it while hunting for peachy tropical vibes, and you are not allowed to go full brewing lecture mode. Though honestly, I might be the one yelling first.
