Yoitori in the basement of Tokushima Station: house-brewed beer and a ume-shiso dish
At "Yakitori Sake Warehouse Yoitori" (T.S.Brewery) on the first basement floor of Clement Plaza at Tokushima Station, you can enjoy craft beer brewed in-house and charcoal-grilled yakitori. In this post, a dish with the tartness of ume and the aroma of shiso appeared, making it the kind of food you’d want to pair with a brisk, easy-drinking beer.
Hop BroJust being able to drink in the basement of Tokushima Station already gives this place an edge, but today it’s about Yakitori Sake Warehouse Yoitori. You can really see the house-brewing lineage carried over from the former T.S.Brewery.
MugiWait, they’re brewing beer in the station basement!? House-brewed beer sounds like a secret base, and that makes it exciting!
Hop BroExactly, and the main draw is Awaodori chicken yakitori, so the charcoal aroma and the beer connect in a straight line. The counter has noren curtains and the table seats are sectioned off, so it’s nice that you can still relax even inside the station.
MugiBut isn’t ume and shiso kind of the emergency brake of the snack world? Doesn’t a ume-shiso dish clash with beer?
Hop BroThat’s what makes it interesting. The tartness of ume and the aroma of shiso reset your palate after rich yakitori, so they’re actually a great match. In particular, something fragrant like pale ale lifts the refreshment even more.
MugiI see! Then when I hear bitter, is that the kind that makes your face all wrinkled from being too bitter?
Hop BroThat’s a common misunderstanding, but bitter is appealing for its malt depth and moderate bitterness, which makes it easy to support the refreshing feel of ume and shiso. And with stout, the roasted character settles in alongside the charcoal-grilled food, while the sweet-and-sour contrast comes through beautifully.
MugiWhoa, that sounds fun to compare! Since it’s a rotating keg, does that mean you can meet a different side of the beer every time you go?
Hop BroExactly. On top of that, there’s the seasonal Kibidoteshita Beer, and a bottle like Sudachi Honey that feels distinctly Tokushima, so you can play around by shifting the direction of the aroma.
MugiJust getting off the train and having this many choices is amazing...! At this one spot in the basement of Tokushima Station, I want to enjoy both the yakitori and the beer all together!
Hop BroRight? If you refresh your palate with ume and shiso, then alternate between charcoal-grilled food and house beer, you won’t be able to stop. Next time, let’s go for freshly made on the spot.
MugiLet’s go! Just the thought of a night of tasting side by side already makes it feel like my plans for today are set!
The brewpub "Yakitori Sake Warehouse Yoitori," which serves house-brewed beer in the basement of Tokushima Station, has been building a lineup centered on house-made craft beer and Awaodori chicken yakitori, continuing from its predecessor, T.S.Brewery. It has noren curtains at the counter and partitions at the table seats, so even though it is inside the station, it feels calm enough to enjoy a drink in peace.
What stood out in the post was a refreshing dish that combined the tartness of ume with the aroma of shiso. Against the richness of yakitori and the smoky aroma of charcoal grilling, dishes like this work well as a palate cleanser and also pair nicely with craft beer. In particular, a fragrant pale ale, a bitter that brings out the richness of the malt, or a roasted stout would all be good matches that highlight the bright freshness of ume and shiso.
The beer menu at the restaurant includes pale ale, bitter, and stout, as well as a rotating keg selection whose flavor changes, plus the seasonal Kibidoteshita Beer. In bottles, Sudachi Honey is also offered, making it a good choice for anyone who wants to enjoy a citrus note that feels distinctly Tokushima. With yakitori, it is an easy place to try several beers side by side and compare their different aromas.
Beyond the convenience of being in the station basement, the biggest appeal is being able to taste freshly made beer on the spot. It is the kind of place where you can cleanse your palate with ume-shiso dishes while slowly matching them with charcoal-grilled items and house beer.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroJust being able to drink in the basement of Tokushima Station already gives this place an edge, but today it’s about Yakitori Sake Warehouse Yoitori. You can really see the house-brewing lineage carried over from the former T.S.Brewery.
MugiWait, they’re brewing beer in the station basement!? House-brewed beer sounds like a secret base, and that makes it exciting!
Hop BroExactly, and the main draw is Awaodori chicken yakitori, so the charcoal aroma and the beer connect in a straight line. The counter has noren curtains and the table seats are sectioned off, so it’s nice that you can still relax even inside the station.
MugiBut isn’t ume and shiso kind of the emergency brake of the snack world? Doesn’t a ume-shiso dish clash with beer?
Hop BroThat’s what makes it interesting. The tartness of ume and the aroma of shiso reset your palate after rich yakitori, so they’re actually a great match. In particular, something fragrant like pale ale lifts the refreshment even more.
MugiI see! Then when I hear bitter, is that the kind that makes your face all wrinkled from being too bitter?
Hop BroThat’s a common misunderstanding, but bitter is appealing for its malt depth and moderate bitterness, which makes it easy to support the refreshing feel of ume and shiso. And with stout, the roasted character settles in alongside the charcoal-grilled food, while the sweet-and-sour contrast comes through beautifully.
MugiWhoa, that sounds fun to compare! Since it’s a rotating keg, does that mean you can meet a different side of the beer every time you go?
Hop BroExactly. On top of that, there’s the seasonal Kibidoteshita Beer, and a bottle like Sudachi Honey that feels distinctly Tokushima, so you can play around by shifting the direction of the aroma.
MugiJust getting off the train and having this many choices is amazing...! At this one spot in the basement of Tokushima Station, I want to enjoy both the yakitori and the beer all together!
Hop BroRight? If you refresh your palate with ume and shiso, then alternate between charcoal-grilled food and house beer, you won’t be able to stop. Next time, let’s go for freshly made on the spot.
MugiLet’s go! Just the thought of a night of tasting side by side already makes it feel like my plans for today are set!
