Kazenori Merry to Serve Limited Curry Plate with Falò’s AMBAI on Sept. 19–20
Roppongi beer pub Kazenori Merry will offer a special curry plate on September 19 and 20, 2026. The dish combines beef short-rib curry and dried-squid curry, paired with Falò’s plum-and-salt sour beer, AMBAI.
Hop BroRoppongi’s Kaze Nori Merry is serving a September 19–20 exclusive curry plate. It’s a weekend-only pairing with Falò’s “AMBAI.”
MugiWhat? Curry is the star, paired with craft beer? A limited curry plate already has my stomach cheering!
Hop BroIt features two curries: US beef-belly curry and dried-squid curry. The beef version is rich with five-spice and coconut milk, plus a bold hit of acidity.
MugiFive-spice sounds like a five-person fragrance squad! What does that bold acidity do in a curry?
Hop BroIt tightens up the richness of the fatty beef and makes you want another bite. Five-spice is a Chinese-style spice blend, often with sweetly aromatic star anise.
MugiNice! So is the squid curry going in a totally different direction? Squid curry is something I need to try!
Hop BroIt uses stock from dried squid, plus squid liver, with Nozawaya roasted masala at its core. The richness and toastiness of liver should create deep layers of umami.
MugiSquid liver too?! That’s an ocean-umami reunion! With tomato-shiso salsa, fried-tofu dal, napa-cabbage saag, and purple-cabbage achar, the joy of mixing sides might get wonderfully chaotic!
Hop BroWonderful chaos is the point. The pairing is Falò’s ume-salt sour, and AMBAI’s plum acidity and salinity complement the curry’s spice and tang. Brewer Naru also recommends adding a little salt midway through.
MugiMix the curries, add a pinch of salt to AMBAI… it’s a flavor-change amusement park! I’m ready to toast in Roppongi at Kaze Nori Merry!
Kazenori Merry, a craft beer pub in Roppongi, Tokyo, will serve a weekend-only curry plate on September 19 and 20. The plate is designed to be mixed and enjoyed in different combinations, reflecting the pub’s focus on pairing beer with spice-driven food.
The main components are a US beef short-rib curry and a dried-squid curry, accompanied by tomato and shiso salsa, fried-tofu dalna, napa cabbage saag, and purple cabbage achar. The beef curry uses five-spice powder and coconut milk, creating a rich and rounded profile. A pronounced acidity adds contrast to the dish.
The dried-squid curry is built on stock made from dried squid, with squid liver added for extra depth. The kitchen uses Nozawaya’s roasted masala as the main spice blend, aiming for a savory and lightly smoky character. The two curries offer a clear contrast: creamy and aromatic beef on one side, and concentrated seafood umami on the other.
The recommended pairing is AMBAI, a plum-and-salt sour beer from Falò. According to the post, brewer Naru recommends adding a small amount of salt partway through the drink, changing its flavor and balance as the meal progresses.
Kazenori Merry is located in the basement at 5-1-5 Roppongi, Minato-ku, Tokyo. The pub specializes in craft beer, curry, and spice dishes, making this limited plate a natural fit for its food-and-beer program. Reservations are accepted by phone or Instagram direct message.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroRoppongi’s Kaze Nori Merry is serving a September 19–20 exclusive curry plate. It’s a weekend-only pairing with Falò’s “AMBAI.”
MugiWhat? Curry is the star, paired with craft beer? A limited curry plate already has my stomach cheering!
Hop BroIt features two curries: US beef-belly curry and dried-squid curry. The beef version is rich with five-spice and coconut milk, plus a bold hit of acidity.
MugiFive-spice sounds like a five-person fragrance squad! What does that bold acidity do in a curry?
Hop BroIt tightens up the richness of the fatty beef and makes you want another bite. Five-spice is a Chinese-style spice blend, often with sweetly aromatic star anise.
MugiNice! So is the squid curry going in a totally different direction? Squid curry is something I need to try!
Hop BroIt uses stock from dried squid, plus squid liver, with Nozawaya roasted masala at its core. The richness and toastiness of liver should create deep layers of umami.
MugiSquid liver too?! That’s an ocean-umami reunion! With tomato-shiso salsa, fried-tofu dal, napa-cabbage saag, and purple-cabbage achar, the joy of mixing sides might get wonderfully chaotic!
Hop BroWonderful chaos is the point. The pairing is Falò’s ume-salt sour, and AMBAI’s plum acidity and salinity complement the curry’s spice and tang. Brewer Naru also recommends adding a little salt midway through.
MugiMix the curries, add a pinch of salt to AMBAI… it’s a flavor-change amusement park! I’m ready to toast in Roppongi at Kaze Nori Merry!
