Takadanobaba Beer Shokudo opens three taps with Nekobeer, West Coast × Sakamichi, and Cantillon
Takadanobaba Beer Shokudo announced three fresh taps on June 5: a hazy IPA from Nekobeer, an IPA from West Coast × Sakamichi, and a lambic from Cantillon. The lineup spans hop-forward and fermentation-driven styles.
Hop BroTakadanobaba Beer Shokudo is going big today with three fresh taps. Seeing Nekobeer, West Coast × Sakamichi, and Cantillon on the same board is a wild mix.
MugiWhat! That's an absurd range. From hazy IPA to lambic, my taste buds haven't even clocked in yet and the party already started!
Hop BroFirst up is Nekobeer's Hazy IPA Nigori Samurai Nyanbeiji, 7.0%. The name hits like a side quest, but the beer is all about thick hop character.
MugiSo, Hazy IPA keeps sounding cool, but what does it actually mean for someone holding the glass?
Hop BroIn plain terms, it's an IPA with soft cloudy texture. It looks murky, feels smoother on the palate, and pushes juicy hop aroma up front.
Hop BroThen there's West Coast × Sakamichi's The Hop Dukes, also 7.0%. This one is the crisp-outline IPA, where bitterness and aroma show up in clear balance.
MugiNo way, that name is a hop aristocracy. Nyanbeiji feels like a wandering monk, and these guys sound like they arrive with capes.
Hop BroAnd then Cantillon's Ashanti comes in as Belgian lambic, 6.0%. That's the slot for fermentation-driven acidity and layered complexity.
MugiHold on, fermentation-driven acidity sounds like a science lab. Is lambic just sour and done?
Hop BroThat's the fun part: wild yeast fermentation adds aroma and depth. It's not just sour, you get fruity notes and a dry, funky edge too.
MugiOhhh, so going hazy first, then the sharp IPA, then lambic makes a great tasting order. Even I can follow that adventure map.
Hop BroExactly. Takadanobaba Beer Shokudo has a 3 p.m. weekday open, weekend daytime drinking too, and the room is better for focusing on beer than shouting over it.
MugiThen it's basically straight to Takadanobaba. Even with a 2.5-hour limit, I fully intend to spend it making very serious happy noises at all three pours.
On Friday, June 5, Takadanobaba Beer Shokudo updated its tap list with three openings. The lineup includes Nekobeer’s hazy IPA, "Nigorisamurai Nyan Heiji 〜Kansha no Nigori 100-manbai! Nanka Shugyo Shite Tsuyoku Nattekita Heiji〜" at 7.0%, "The Hop Dukes" IPA at 7.0% from West Coast × Sakamichi, and Cantillon’s lambic "Ashanti" at 6.0%.
It is a varied set: two hop-driven beers for fans of haze, bitterness, and aroma, plus a lambic that brings acidity and fermentation complexity into the mix. That makes the day suitable for tasting across styles rather than sticking to a single lane. A drinker could start with the hazy IPA, move to the more defined IPA, and finish with the Cantillon lambic for a different finish.
The bar is located at 1F, Nitetsu Building, 3-4-13 Takadanobaba, Shinjuku, Tokyo. As a beer pub, it operates from 15:00 to 24:00 on weekdays and from 12:00 to 24:00 on weekends and public holidays. Last food orders are at 23:15 and last drink orders at 23:30. It is closed on Mondays, and when the room is crowded, a 2.5-hour limit may apply. The house also notes that sound carries easily inside, so it suits a more relaxed, beer-centered visit.
Given the location and hours, the bar works for both after-work stops and daytime drinking on weekends. This tap list should appeal not only to IPA fans but also to drinkers looking for sour-leaning and fermentation-led beers.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroTakadanobaba Beer Shokudo is going big today with three fresh taps. Seeing Nekobeer, West Coast × Sakamichi, and Cantillon on the same board is a wild mix.
MugiWhat! That's an absurd range. From hazy IPA to lambic, my taste buds haven't even clocked in yet and the party already started!
Hop BroFirst up is Nekobeer's Hazy IPA Nigori Samurai Nyanbeiji, 7.0%. The name hits like a side quest, but the beer is all about thick hop character.
MugiSo, Hazy IPA keeps sounding cool, but what does it actually mean for someone holding the glass?
Hop BroIn plain terms, it's an IPA with soft cloudy texture. It looks murky, feels smoother on the palate, and pushes juicy hop aroma up front.
Hop BroThen there's West Coast × Sakamichi's The Hop Dukes, also 7.0%. This one is the crisp-outline IPA, where bitterness and aroma show up in clear balance.
MugiNo way, that name is a hop aristocracy. Nyanbeiji feels like a wandering monk, and these guys sound like they arrive with capes.
Hop BroAnd then Cantillon's Ashanti comes in as Belgian lambic, 6.0%. That's the slot for fermentation-driven acidity and layered complexity.
MugiHold on, fermentation-driven acidity sounds like a science lab. Is lambic just sour and done?
Hop BroThat's the fun part: wild yeast fermentation adds aroma and depth. It's not just sour, you get fruity notes and a dry, funky edge too.
MugiOhhh, so going hazy first, then the sharp IPA, then lambic makes a great tasting order. Even I can follow that adventure map.
Hop BroExactly. Takadanobaba Beer Shokudo has a 3 p.m. weekday open, weekend daytime drinking too, and the room is better for focusing on beer than shouting over it.
MugiThen it's basically straight to Takadanobaba. Even with a 2.5-hour limit, I fully intend to spend it making very serious happy noises at all three pours.
