ozigi brewing Hakodate Beer Brewery Serves Yuyu Haru's "Exquisite. Seared Sake-Toba"
At ozigi brewing Hakodate Beer Brewery in Suehirocho, Hakodate, Hokkaido, a new menu item, "Exquisite. Seared Sake-Toba," has debuted. This dish uses sake-toba crafted by Yuyu Haru, which was well received last year, and is quickly seared just before serving; pairings with White Sudachi, Saison, and Weizen are suggested.
Hop BroAt ozigi brewing Hakodate Beer Brewery in Hakodate, a new menu item has appeared. The sake-toba that was well received last year is back, even more polished this time.
MugiWait! Sake-toba is that snack, right? When it becomes Exquisite. Seared Sake-Toba, it suddenly feels super luxurious!
Hop BroExactly, and it's crafted by Yuyu Haru. They carefully dry the sake-toba, then sear it quickly right before serving, so the aroma and umami really come forward.
MugiDoes just searing it make that much difference? You mean it brings out that kind of fragrance from the skin side?
Hop BroExactly. The aroma and fat on the surface rise up softly, and the texture feels gentler too. The article says the tender texture comes to the forefront, and that's the key point.
MugiWow! And the English name Artisan Seared Salmon Jerky gives it that sudden chalkboard-menu-at-a-bar feel!
Hop BroNice, right? And it's served with shichimi mayonnaise. The saltiness and umami get layered with heat and richness, so it's excellent as a beer snack.
MugiWait, I want to know the pairings too! What's White Sudachi? You mean sudachi-flavored beer!?
Hop BroThat's the interesting part. A citrusy pint like White Sudachi, the aroma and dryness of a Saison, and the soft mouthfeel of a Weizen all cleanly support the umami of the sake-toba.
MugiSo it's salty, delicious, and fragrant, and then it finishes cleanly. Dropping by while sightseeing in Hakodate and having a freshly seared one with a beer would be amazing...!
Key Points of the New Menu
At "ozigi brewing Hakodate Beer Brewery" (16-13 Suehirocho, Hakodate, Hokkaido), the new menu item "Exquisite. Seared Sake-Toba" will be served. Returning again this year is sake-toba crafted by Yuyu Haru. Made from top-quality salmon prepared by the owner himself, it is carefully dried over time and then quickly seared just before serving.
What Kind of Dish Is It?
The menu name in English is Artisan Seared Salmon Jerky — "Sake-Toba". Seared to bring out the fragrant aroma of the skin, the dish highlights the concentrated flavor of salmon and its tender texture. It is served with a fragrant shichimi mayonnaise from Yawataya Isogoro. The saltiness and umami of the sake-toba are joined by just the right amount of heat and richness, making it a highly versatile beer snack.
Beers to Pair With It
The recommended pairings from the brewery are "White Sudachi," "Saison," and "Weizen." Each style should complement the sake-toba's umami while leaving the finish clean and refreshing. A citrusy beer like White Sudachi would make it crisp and refreshing; a Saison would balance aroma and dryness; and a Weizen would pair well with its soft wheat-derived mouthfeel.
Store Information
One of the brewery's biggest appeals is that you can enjoy it in-house with craft beer, since it is attached to a brewery. Conveniently located for a stop during sightseeing in Hakodate, the hours are Mon-Fri 5:00 PM-10:00 PM, Sat-Sun 2:00 PM-10:00 PM (last order 9:30 PM). For anyone who wants to pair freshly seared Hokkaido salmon jerky with beer, this is a notable new offering.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt ozigi brewing Hakodate Beer Brewery in Hakodate, a new menu item has appeared. The sake-toba that was well received last year is back, even more polished this time.
MugiWait! Sake-toba is that snack, right? When it becomes Exquisite. Seared Sake-Toba, it suddenly feels super luxurious!
Hop BroExactly, and it's crafted by Yuyu Haru. They carefully dry the sake-toba, then sear it quickly right before serving, so the aroma and umami really come forward.
MugiDoes just searing it make that much difference? You mean it brings out that kind of fragrance from the skin side?
Hop BroExactly. The aroma and fat on the surface rise up softly, and the texture feels gentler too. The article says the tender texture comes to the forefront, and that's the key point.
MugiWow! And the English name Artisan Seared Salmon Jerky gives it that sudden chalkboard-menu-at-a-bar feel!
Hop BroNice, right? And it's served with shichimi mayonnaise. The saltiness and umami get layered with heat and richness, so it's excellent as a beer snack.
MugiWait, I want to know the pairings too! What's White Sudachi? You mean sudachi-flavored beer!?
Hop BroThat's the interesting part. A citrusy pint like White Sudachi, the aroma and dryness of a Saison, and the soft mouthfeel of a Weizen all cleanly support the umami of the sake-toba.
MugiSo it's salty, delicious, and fragrant, and then it finishes cleanly. Dropping by while sightseeing in Hakodate and having a freshly seared one with a beer would be amazing...!
