Neko Shukaijo in Umegaoka highlights clam pho and six draft beers
Neko Shukaijo in Umegaoka, a craft beer and spice food pub, says its comeback dish, Tappuri Asari no Pho, has been well received. The post pairs the clam broth noodle bowl with a six-beer draft lineup spanning lager, sour, pilsner, and IPA.
Hop BroThere’s a topic from Umegaoka worth jumping on. Neko no Shukaijo brought back its "plenty-of-clam pho" for the first time in a year, and it’s pouring six beers on tap.
MugiWhat! Clam pho already sounds unfairly good. A beer spot is serving food that serious?!
Hop BroThat’s exactly why it stands out. They layer clam stock with kelp, then add green onion, cilantro, star anise, and fish sauce for a real umami crescendo.
MugiWhoa! But hang on, fish sauce and star anise? This suddenly sounds like the finale of a cooking show. Delicious, but my brain is scrambling!
Hop BroFish sauce adds savory depth, star anise adds sweet spice, so basically they boost the clam broth. That’s why I want it with RiCE LAGER from CRAFTROCK BREWING.
MugiOhh, got it! So with the pho, RiCE LAGER or something crisp like Italian Style Pils!? from Shiga Kogen Beer would work really well?
Hop BroExactly. Baeren’s Tsunagu Beer looks good too, and then you’ve got AJB’s Foeder Sour Vintage 2024, Brasserie Knot’s JIRI, and West Coast Brewing’s Starwatcher Tsuyu. It’s a seriously broad lineup.
MugiFoeder? Hazy? West Coast? The loanwords are piling up so fast, but somehow my mouth is already ready to drink.
Hop BroFoeder means a sour with big wooden-cask character, a Hazy IPA like JIRI is soft and juicy, and a West Coast IPA like Starwatcher Tsuyu brings firm bitterness and snap. So basically it’s a flavor-changing journey.
MugiWhat is that setup! From one bowl of pho all the way to an after-meal IPA, food-and-beer ping-pong is going to happen nonstop.
Hop BroAnd you can drink there, grab cans or bottles to go, and choose from three draft sizes, so the drinking order writes itself.
MugiThat settles it. I want to slurp the clam pho and work through those six taps little by little. Umegaoka sounds like the plan today!
A seasonal bowl returns
Neko Shukaijo, the craft beer and spice food pub in Umegaoka, has brought back its "Tappuri Asari no Pho" after a one-year break. The post says the broth is built on clam stock with kombu for extra depth, then finished with scallions, cilantro, star anise, and nuoc mam to layer in aroma and savoriness.
Six beers on tap
The same update also points to a broad draft lineup that covers lager, sour, pilsner, and IPA. The beers mentioned are `RiCE LAGER` / CRAFTROCK BREWING, `つなぐビール` / Baeren Brewery, `Foeder Sour Vintage 2024` / AJB, `Italian Style Pils!?` / Shiga Kogen Beer, `JIRI` / Brasserie Knot, and `Starwatcher 梅雨` / West Coast Brewing.
- `RiCE LAGER` is the light, crisp lager in the lineup
- `Foeder Sour Vintage 2024` offers a wood-aged sour profile
- `Italian Style Pils!?` is a food-friendly pilsner
- `JIRI` is a softer, hazier IPA
- `Starwatcher 梅雨` leans toward bitterness and a clean finish
Built for food and beer together
Neko Shukaijo works as a beer pub with spice-driven food, and it also functions as a bottle shop. Guests can drink bottled and canned beers in-house or buy them to go. Draft beers come in three sizes, with cup takeout available as well.
For a broth-forward noodle bowl like this pho, a lager or pilsner makes a natural match. If you want a different arc through the meal, a sour or a hop-forward IPA gives the table more contrast. It is the kind of Umegaoka spot where the food and the beer list are clearly designed to be enjoyed side by side.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a topic from Umegaoka worth jumping on. Neko no Shukaijo brought back its "plenty-of-clam pho" for the first time in a year, and it’s pouring six beers on tap.
MugiWhat! Clam pho already sounds unfairly good. A beer spot is serving food that serious?!
Hop BroThat’s exactly why it stands out. They layer clam stock with kelp, then add green onion, cilantro, star anise, and fish sauce for a real umami crescendo.
MugiWhoa! But hang on, fish sauce and star anise? This suddenly sounds like the finale of a cooking show. Delicious, but my brain is scrambling!
Hop BroFish sauce adds savory depth, star anise adds sweet spice, so basically they boost the clam broth. That’s why I want it with RiCE LAGER from CRAFTROCK BREWING.
MugiOhh, got it! So with the pho, RiCE LAGER or something crisp like Italian Style Pils!? from Shiga Kogen Beer would work really well?
Hop BroExactly. Baeren’s Tsunagu Beer looks good too, and then you’ve got AJB’s Foeder Sour Vintage 2024, Brasserie Knot’s JIRI, and West Coast Brewing’s Starwatcher Tsuyu. It’s a seriously broad lineup.
MugiFoeder? Hazy? West Coast? The loanwords are piling up so fast, but somehow my mouth is already ready to drink.
Hop BroFoeder means a sour with big wooden-cask character, a Hazy IPA like JIRI is soft and juicy, and a West Coast IPA like Starwatcher Tsuyu brings firm bitterness and snap. So basically it’s a flavor-changing journey.
MugiWhat is that setup! From one bowl of pho all the way to an after-meal IPA, food-and-beer ping-pong is going to happen nonstop.
Hop BroAnd you can drink there, grab cans or bottles to go, and choose from three draft sizes, so the drinking order writes itself.
MugiThat settles it. I want to slurp the clam pho and work through those six taps little by little. Umegaoka sounds like the plan today!
