Kazenori Merry introduces new nukazuke lamb shoulder and recent taps from Tsugaru Jozo and Isekado
Kazenori Merry, a beer pub in Roppongi, posted a new take on its “meat nukazuke” series on Instagram on July 24. The featured dish is nukazuke lamb shoulder sauté. The post also highlights two recently tapped beers: “Arigato! Saison” from Tsugaru Jozo and “Sakekasu Hazy IPA ZAKU Summer Sake” from Isekado.
Hop BroKazenori Merry in Roppongi just rolled out Nukazuke Lamb Shoulder Saute. On top of that, the latest taps are from Tsugaru Jozo and Isekadoya, so fermentation fans are basically in trouble.
MugiWait, meat in rice bran? I can picture cucumbers in nukazuke, but lamb just kicked the door open!
Hop BroThat is peak Kazenori Merry. It's a beer pub in Kato Building B1F in Roppongi, and its lamb-and-fermentation theme is crystal clear. They really leaned in after that popular spring roll run.
MugiWhoa, and it's easy to drop in solo with counter seats? A bold lamb dish and a casual after-work stop is a dangerous combo.
Hop BroThe beer lineup is strong too, with Tsugaru Jozo's Arigato! Saison on tap. It's a style that can sit nicely next to spice and the funky edge of fermented food.
MugiHold on, what is a saison? That sounded cute for one second, and then you turned into a brewery training manual!
Hop BroThink of saison as a light, dry beer with a crisp finish. It refreshes your mouth, so the lamb flavor can hand off smoothly to the next bite.
MugiOkay, then Isekadoya's Sakekasu Hazy IPA ZAKU Natsuzake already sounds overloaded just from the Sakekasu Hazy IPA part alone, right!?
Hop BroAnd somehow that overload works. Sake lees richness plus hazy IPA's soft aroma should play nicely with the tang of nukazuke and the depth of lamb.
MugiAnd they keep 12 to 14 taps going? That's a tap handle amusement park! I'd seriously freeze choosing between the saison and the sakekasu hazy.
Hop BroThat is exactly the right problem to have. For a pint in Roppongi, pairing that lamb shoulder saute with a side-by-side beer run at Kazenori Merry sounds unfairly good.
MugiSettled then. I want this now. I need to taste that nukazuke-and-craft-beer combo for myself!
Kazenori Merry is a beer pub located in the basement of Kato Building in Roppongi 5-1-5, Minato, Tokyo. According to the restaurant’s official site, it focuses on 12 to 14 or more rotating draft craft beers from Japan and abroad, alongside sake and wine. Counter seating is available, making it easy to drop in alone.
In its July 24 Instagram post, the shop introduced a new item in its “meat nukazuke” series: nukazuke lamb shoulder sauté. The caption mentions that the previous spring roll offering was well received and adds that the owner especially likes lamb prepared in nukazuke, making the dish very much in line with the restaurant’s fermentation-driven style.
On the beer side, the post lists two recent taps: “Arigato! Saison” from Tsugaru Jozo and “Sakekasu Hazy IPA ZAKU Summer Sake” from Isekado. It is a pairing that fits the house style well, since the kitchen leans heavily on spices, fermentation, and lamb dishes. For drinkers looking to combine draft craft beer with distinctive meat plates in Roppongi, this is a place worth keeping on the radar.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroKazenori Merry in Roppongi just rolled out Nukazuke Lamb Shoulder Saute. On top of that, the latest taps are from Tsugaru Jozo and Isekadoya, so fermentation fans are basically in trouble.
MugiWait, meat in rice bran? I can picture cucumbers in nukazuke, but lamb just kicked the door open!
Hop BroThat is peak Kazenori Merry. It's a beer pub in Kato Building B1F in Roppongi, and its lamb-and-fermentation theme is crystal clear. They really leaned in after that popular spring roll run.
MugiWhoa, and it's easy to drop in solo with counter seats? A bold lamb dish and a casual after-work stop is a dangerous combo.
Hop BroThe beer lineup is strong too, with Tsugaru Jozo's Arigato! Saison on tap. It's a style that can sit nicely next to spice and the funky edge of fermented food.
MugiHold on, what is a saison? That sounded cute for one second, and then you turned into a brewery training manual!
Hop BroThink of saison as a light, dry beer with a crisp finish. It refreshes your mouth, so the lamb flavor can hand off smoothly to the next bite.
MugiOkay, then Isekadoya's Sakekasu Hazy IPA ZAKU Natsuzake already sounds overloaded just from the Sakekasu Hazy IPA part alone, right!?
Hop BroAnd somehow that overload works. Sake lees richness plus hazy IPA's soft aroma should play nicely with the tang of nukazuke and the depth of lamb.
MugiAnd they keep 12 to 14 taps going? That's a tap handle amusement park! I'd seriously freeze choosing between the saison and the sakekasu hazy.
Hop BroThat is exactly the right problem to have. For a pint in Roppongi, pairing that lamb shoulder saute with a side-by-side beer run at Kazenori Merry sounds unfairly good.
MugiSettled then. I want this now. I need to taste that nukazuke-and-craft-beer combo for myself!
