Kazenori Merry in Roppongi announces a July 11 curry plate and three draft beers
Roppongi beer pub Kazenori Merry used its July 11 Instagram post to announce a weekend-only curry plate. The plate is built around a sour theme, alongside recent draft additions: Drink Enjoy Day, Yanbarukuina, and Kyoto Brewing's Shukyu 6 days.
Hop BroRoppongi’s Kazenori Merry posted on July 11 about a weekend-only curry plate, and it also lined up three recently tapped beers. That is dangerously strong weekend bait.
MugiWhat! A weekend-only curry plate plus fresh tap info? My calendar just shouted, 'Yep, we’re going.'
Hop BroThe theme is six dishes built on acidity: US beef short rib curry with sherry vinegar, sardine curry with kabosu, plus burdock kinpira and bitter melon achar. The whole plate is really well engineered.
MugiWait, what’s Wa-camole? That sounds like guacamole moved into a tatami room!
Hop BroIt’s basically guacamole with kanzuri in the mix, so you get avocado creaminess with fermented chili depth. And achar is an Indian-style pickle, there to carry the acidity.
MugiOhh, so it’s an acid-forward lineup. Curry that doesn’t just sit heavy, but keeps pulling you into the next bite.
Hop BroAnd the recent taps include Yambaru Kuina, a Double IPA, plus Craftrock x Enjoy’s Drink Enjoy Day and Kyoto Brewing’s Shukyu 6-nichi. Just the names make me want to sit up straight in front of the taps.
MugiHold on, what does clean, sharp aroma even mean? Is this beer suddenly pretending to be fresh laundry?
Hop BroHere, clean aroma means very little muddiness, so the hop character comes through straight and clear. Even as a Double IPA, Yambaru Kuina sounds bright enough to click with that acidic curry.
MugiThen after the sardine curry and kabosu, my mouth would probably applaud once and demand another sip.
Hop BroAnd it’s a basement beer pub with 12 to 14 taps on at once, strong food built around spice and fermentation, and counter seating that’s easy even solo. At that point, I already want to order the first glass.
MugiThis might be the perfect weekend form. I want curry first, then wash it down with Yambaru Kuina or Shukyu 6-nichi immediately.
In its July 11 Instagram post, Kazenori Merry announced a weekend-only curry plate.
The plate includes US beef rib curry, sardine curry, kansuri-based "wa" camole, burdock kinpira with sherry vinegar, bitter melon achar, and purple cabbage achar. The theme is acidity, with sherry vinegar paired with the beef and kabosu paired with the sardines, giving the plate a sharp, structured profile.
The post also listed three recently tapped beers: Craftrock x Enjoy's Drink Enjoy Day, Inkhorn Brewing's double IPA Yanbarukuina, and Kyoto Brewing's Shukyu 6 days. The post describes Yanbarukuina as a beer with a clean, clear aroma, which makes it an easy candidate for pairing with the plate's bright sour notes.
Kazenori Merry is a beer pub located in the basement level of a building in Roppongi, Minato, Tokyo. According to the shop's website, it keeps 12 to 14 rotating draft craft beers on tap and serves spice- and fermentation-driven food. Lamb dishes and curry are among the house specialties, and the counter seating makes it easy to visit solo. It is the kind of place where the beer lineup and the kitchen both have a distinct point of view, which fits this weekend-only plate well.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroRoppongi’s Kazenori Merry posted on July 11 about a weekend-only curry plate, and it also lined up three recently tapped beers. That is dangerously strong weekend bait.
MugiWhat! A weekend-only curry plate plus fresh tap info? My calendar just shouted, 'Yep, we’re going.'
Hop BroThe theme is six dishes built on acidity: US beef short rib curry with sherry vinegar, sardine curry with kabosu, plus burdock kinpira and bitter melon achar. The whole plate is really well engineered.
MugiWait, what’s Wa-camole? That sounds like guacamole moved into a tatami room!
Hop BroIt’s basically guacamole with kanzuri in the mix, so you get avocado creaminess with fermented chili depth. And achar is an Indian-style pickle, there to carry the acidity.
MugiOhh, so it’s an acid-forward lineup. Curry that doesn’t just sit heavy, but keeps pulling you into the next bite.
Hop BroAnd the recent taps include Yambaru Kuina, a Double IPA, plus Craftrock x Enjoy’s Drink Enjoy Day and Kyoto Brewing’s Shukyu 6-nichi. Just the names make me want to sit up straight in front of the taps.
MugiHold on, what does clean, sharp aroma even mean? Is this beer suddenly pretending to be fresh laundry?
Hop BroHere, clean aroma means very little muddiness, so the hop character comes through straight and clear. Even as a Double IPA, Yambaru Kuina sounds bright enough to click with that acidic curry.
MugiThen after the sardine curry and kabosu, my mouth would probably applaud once and demand another sip.
Hop BroAnd it’s a basement beer pub with 12 to 14 taps on at once, strong food built around spice and fermentation, and counter seating that’s easy even solo. At that point, I already want to order the first glass.
MugiThis might be the perfect weekend form. I want curry first, then wash it down with Yambaru Kuina or Shukyu 6-nichi immediately.
