Kazenori Merry in Roppongi serves limited salt-pork dish with shrimp-fish sauce
The beer pub Kazenori Merry in Roppongi has announced a new limited item in its salt-pork series: pork shoulder loin sauté with ebi-jou nard sauce. The post also notes the recently tapped beer Brasserie Knot AWA, alongside weekend curry plates.
Hop BroAt Kazenori Merry in Roppongi, they’ve dropped a limited salted pork shoulder saute with a shrimp-paste tapenade-style sauce. The name alone feels like a dinner reservation.
MugiWait, shrimp-paste sauce? What is that? It sounds less like a topping and more like a finishing move!
Hop BroIt starts from tapenade, the olive-caper-anchovy spread, then swaps the anchovy for Thai fermented shrimp seasoning. That’s the capinade-style idea behind it.
MugiWhoa, but what is tapenade? You just turned this into the final round of a cooking show!
Hop BroBasically, it’s a punchy savory paste packed with salt and umami. Then the shrimp fermentation kicks in and builds extra depth on top.
MugiOkay, so with pork shoulder that means rich pork plus funk colliding in the best possible way?
Hop BroAnd the recently tapped beer is Brasserie Knot AWA. The article doesn’t list the style, so part of the fun is figuring out how it works with the dish as you drink.
MugiNo style listed? That almost makes it better. Mystery in the glass is a dangerously effective sales pitch!
Hop BroThe food side is strong too: a weekend curry plate, mutton with Malabar spinach curry, and pork-throat-cartilage green eggplant curry. That’s a full spice lineup built for drinking.
MugiAnd it’s not just beer? They’ve even got Yahata kameshikomi with soda? That is way too many good choices for one basement pub!
Hop BroExactly. It’s on B1 at 5-1-5 Roppongi in Minato, and they take reservations by Instagram DM. A meal-first beer pub like that is seriously useful.
MugiThat settles it. AWA, the pork, maybe curry too, and I want a drink now!
Kazenori Merry is a beer pub located on the B1 floor at 5-1-5 Roppongi, Minato-ku, Tokyo. The venue focuses on craft beer and pairs it with dishes built around spices, herbs, and fermented ingredients, making it a place where food and drinks are meant to be enjoyed together.
In the latest Instagram post, the shop introduced a new limited item in its salt-pork series: Salted Pork Shoulder Loin Sauté with Ebi-jou Nard Sauce. The sauce starts from the idea of tapenade, made with olives, capers, and anchovies, but replaces the anchovies with a Thai fermented shrimp condiment to create what the shop calls a capinade-style sauce. The post describes it as having a distinctly "Merry-like" twist, while also noting that it pairs very well with pork.
On the beer side, the shop highlighted Brasserie Knot AWA as its recently tapped beer. That makes the dish a natural fit for a craft-beer bar, where a savory, fermentation-driven plate can meet fresh draft beer. The post also mentions the owner’s current favorite sweet potato shochu, Yawata Kameshikomi, served with soda, showing that the drinking options extend beyond beer.
Other food items currently listed include weekend curry plates, maton and water spinach curry, and pork jaw cartilage with green eggplant curry. With its basement setting near Roppongi Station, Kazenori Merry offers a relaxed spot for a proper meal with beer, or for a drink-first visit with food that can stand on its own. Reservations are accepted via Instagram DM.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Kazenori Merry in Roppongi, they’ve dropped a limited salted pork shoulder saute with a shrimp-paste tapenade-style sauce. The name alone feels like a dinner reservation.
MugiWait, shrimp-paste sauce? What is that? It sounds less like a topping and more like a finishing move!
Hop BroIt starts from tapenade, the olive-caper-anchovy spread, then swaps the anchovy for Thai fermented shrimp seasoning. That’s the capinade-style idea behind it.
MugiWhoa, but what is tapenade? You just turned this into the final round of a cooking show!
Hop BroBasically, it’s a punchy savory paste packed with salt and umami. Then the shrimp fermentation kicks in and builds extra depth on top.
MugiOkay, so with pork shoulder that means rich pork plus funk colliding in the best possible way?
Hop BroAnd the recently tapped beer is Brasserie Knot AWA. The article doesn’t list the style, so part of the fun is figuring out how it works with the dish as you drink.
MugiNo style listed? That almost makes it better. Mystery in the glass is a dangerously effective sales pitch!
Hop BroThe food side is strong too: a weekend curry plate, mutton with Malabar spinach curry, and pork-throat-cartilage green eggplant curry. That’s a full spice lineup built for drinking.
MugiAnd it’s not just beer? They’ve even got Yahata kameshikomi with soda? That is way too many good choices for one basement pub!
Hop BroExactly. It’s on B1 at 5-1-5 Roppongi in Minato, and they take reservations by Instagram DM. A meal-first beer pub like that is seriously useful.
MugiThat settles it. AWA, the pork, maybe curry too, and I want a drink now!
