Kazenori Merry Introduces Nukazuke Chicken Thigh Karaage
Roppongi beer pub Kazenori Merry has changed its fermented-meat menu and introduced nukazuke chicken thigh karaage. The dish combines chicken thigh with the savory, tart and fermented character of rice-bran pickling, making it a natural match for craft beer.
Hop BroRoppongi beer pub Kazenori Merry has launched a new dish: nukazuke fried chicken thigh.
MugiWhat?! Nukazuke fried chicken? Does the chicken literally dive into a rice-bran bed?
Hop BroThat is pretty much it! They pickle chicken thigh in rice bran before frying, locking in umami and tang.
MugiOoh! But what does “fermented character” mean? Is the fried chicken about to give a philosophy lecture?
Hop BroIt means the aroma and richness created as the rice bran matures. It gives the dish a deeper flavor than ordinary karaage.
MugiDepth in fried chicken! That sounds applause-worthy. The owner says it pairs with rice-based sake, right?
Hop BroExactly. No specific sake or beer is named, though, so checking the day’s taps makes the pairing adventure part of the fun.
MugiSo craft beer works too? A bright sour beer could be great with that pickled tang!
Hop BroGreat instinct! Kazenori Merry serves craft beer and spice dishes, so ask the staff what is pouring that day.
MugiIt is in a basement in Roppongi, right? Secret-base vibes! But is the chicken always available?
Hop BroTheir meat nukazuke menu rotates, so make sure to confirm availability first. The address is B1F, 5-1-5 Roppongi.
MugiThen I’ll have the nukazuke chicken and today’s tap, please! Fermentation meets craft beer—I want it now!
Kazenori Merry, a beer pub in Roppongi, Tokyo, has changed its meat nukazuke menu and is now serving nukazuke chicken thigh karaage.
The dish uses chicken thigh that is first pickled in rice bran before being fried. According to the Instagram post, the process tightly concentrates umami, acidity and fermented notes in the meat, giving the karaage more depth than a standard fried-chicken dish. The post also comments that it is particularly suited to rice-based alcoholic drinks, but does not name a specific sake or craft beer.
Kazenori Merry is known as a venue for craft beer, curry and spice-focused dishes. Located in a basement space in Roppongi, the pub offers a relaxed setting for pairing fermentation-driven food with the day’s tap list. The original post does not specify which beers are currently available, so guests should check the lineup when visiting.
Because the meat menu changes periodically, guests seeking the nukazuke chicken thigh karaage may wish to confirm availability with the venue beforehand. Kazenori Merry is located at B1F, 5-1-5 Roppongi, Minato-ku, Tokyo.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroRoppongi beer pub Kazenori Merry has launched a new dish: nukazuke fried chicken thigh.
MugiWhat?! Nukazuke fried chicken? Does the chicken literally dive into a rice-bran bed?
Hop BroThat is pretty much it! They pickle chicken thigh in rice bran before frying, locking in umami and tang.
MugiOoh! But what does “fermented character” mean? Is the fried chicken about to give a philosophy lecture?
Hop BroIt means the aroma and richness created as the rice bran matures. It gives the dish a deeper flavor than ordinary karaage.
MugiDepth in fried chicken! That sounds applause-worthy. The owner says it pairs with rice-based sake, right?
Hop BroExactly. No specific sake or beer is named, though, so checking the day’s taps makes the pairing adventure part of the fun.
MugiSo craft beer works too? A bright sour beer could be great with that pickled tang!
Hop BroGreat instinct! Kazenori Merry serves craft beer and spice dishes, so ask the staff what is pouring that day.
MugiIt is in a basement in Roppongi, right? Secret-base vibes! But is the chicken always available?
Hop BroTheir meat nukazuke menu rotates, so make sure to confirm availability first. The address is B1F, 5-1-5 Roppongi.
MugiThen I’ll have the nukazuke chicken and today’s tap, please! Fermentation meets craft beer—I want it now!
