Beer Pub Ishii starts serving aged prosciutto, spring tap info also updated
Beer Pub Ishii in Sendagi, Tokyo, has announced the start of serving prosciutto made on March 17, 2024 at the Granvia Prosciutto Workshop in Tazawako. At the same time, the craft beer labels currently on tap and waiting to be tapped were also revealed, giving a clear picture of a spring-friendly lineup.
Hop BroGot the latest from Beer Pub Ishii in Sendagi - the spring taps and food lineup have been updated all at once.
MugiWait, what? Not just beer, but they're starting to serve prosciutto too!?
Hop BroExactly. They started serving aged prosciutto made at the Granvia Prosciutto Workshop in Tazawako on March 17, 2024.
MugiHuh, so what does "waiting to be tapped" mean? Is the beer sitting in seiza in the fridge?
Hop BroPretty much. It means the next keg lined up after the ones currently flowing. Right now, the stars are the four beers currently on tap, including Sankt Gallen's "Sakura" and "Nozokizaka Kölsch".
MugiWhat is that! "Kölsch" and "Miyama Blonde" - the style names are so classy and cool!
Hop BroThe waiting list has Songbird's "Giono," Ushitora's "If You're Unsure, Go With This Pale," Shiga Kogen's "No. 10," and Daisen G Beer's "Scottish Ale," so the mix of classics and distinctive picks is really well done.
MugiThat "well done mix" thing - is that another technical term? What does tasting progression design mean?
Hop BroIt's not hard. Just start with a light kölsch, then move on to a pale ale or Scottish ale. In other words, the order makes the fun double.
MugiGot it! But that temporary closure on April 1, 2026 is the one thing to watch, so let's check the business hours and go get the prosciutto and spring taps!
Hop BroExactly. Let's take a walk through Sendagi first, then go in with a first-drink strategy. I'm already completely in the mood to drink.
From Beer Pub Ishii in Sendagi, Bunkyo-ku, Tokyo, here is an update on the food and tap lineup.
The standout point in this post is that they have started serving aged prosciutto made at the Granvia Prosciutto Workshop in Tazawako on March 17, 2024. True to a beer pub that puts beer at the center, they have strengthened not only the taps but also the food options that encourage another sip.
The beers currently on tap announced at the same time are the following four labels.
- Sankt Gallen "Sakura"
- Kampai! Brewing "Nozokizaka Kölsch"
- Let’s Beer Works "Mild Quest"
- Shiga Kogen Beer "Miyama Blonde"
In addition, the following four labels were also announced as waiting to be tapped.
- Songbird "Giono"
- Ushitora Brewery "If You're Unsure, Go With This Pale"
- Shiga Kogen Beer "No. 10"
- Daisen G Beer "Scottish Ale"
This lineup mixes classics and distinctive picks, making it easy to build a tasting progression from the first glass onward. At this calm beer pub that blends naturally into the Sendagi streetscape, it is a good moment to enjoy the changing season through both the food and the taps.
The post also notes that April 1, 2026 is a temporary closure. It is reassuring to check the business information before visiting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroGot the latest from Beer Pub Ishii in Sendagi - the spring taps and food lineup have been updated all at once.
MugiWait, what? Not just beer, but they're starting to serve prosciutto too!?
Hop BroExactly. They started serving aged prosciutto made at the Granvia Prosciutto Workshop in Tazawako on March 17, 2024.
MugiHuh, so what does "waiting to be tapped" mean? Is the beer sitting in seiza in the fridge?
Hop BroPretty much. It means the next keg lined up after the ones currently flowing. Right now, the stars are the four beers currently on tap, including Sankt Gallen's "Sakura" and "Nozokizaka Kölsch".
MugiWhat is that! "Kölsch" and "Miyama Blonde" - the style names are so classy and cool!
Hop BroThe waiting list has Songbird's "Giono," Ushitora's "If You're Unsure, Go With This Pale," Shiga Kogen's "No. 10," and Daisen G Beer's "Scottish Ale," so the mix of classics and distinctive picks is really well done.
MugiThat "well done mix" thing - is that another technical term? What does tasting progression design mean?
Hop BroIt's not hard. Just start with a light kölsch, then move on to a pale ale or Scottish ale. In other words, the order makes the fun double.
MugiGot it! But that temporary closure on April 1, 2026 is the one thing to watch, so let's check the business hours and go get the prosciutto and spring taps!
Hop BroExactly. Let's take a walk through Sendagi first, then go in with a first-drink strategy. I'm already completely in the mood to drink.
