NEIGHBOR announces weekend pizza service and taps ASOBI BEER stout
NEIGHBOR, a beer pub in Nogata, Tokyo, has announced its weekend pizza service for August 29-30. The lineup adds a new ASOBI BEER milk stout alongside a broad tap selection built for pairing with fresh pizza.
Hop BroI can’t stop thinking about NEIGHBOR craftbeer&grill in Nogata and their weekend pizza service. On August 29 and 30 they open at noon, so it’s straight into fresh pizza and beer from lunch.
MugiWait, that’s a daytime beer lock-in! Pizza and craft beer at lunch sounds like an instant weekend win.
Hop BroAnd the new arrival is ASOBI BEER’s ASOBI Kakikaki Stout / CACAO MILK STOUT, a bold oyster shell stout. It brings soft cocoa aroma, gentle sweetness, and a tidy little bitter edge.
MugiWhat is that! A milk stout already sounds delicious, but how can a dark beer stay light and not feel heavy?
Hop BroA milk stout usually leans soft and smooth with a rounded sweetness, you know? This one has a light-body build, so it drinks easy instead of landing like a full winter coat.
MugiOhhh, so it’s basically a black beer all-rounder. You could slip it between pizza slices or save it for a slow finish after the meal.
Hop BroExactly. And the tap list is wide, too. There’s the VERTERE collab Pyracantha as an NZ Pale Ale, Kyoto Brewing’s Share as an ESB, CRAFTROCK’s Malibu as a Smoked Mexican Lager, and NEIGHBOR x CYCADBREWING HOT BLOOD IPA in a wildly broad taplist.
MugiHold on, ESB and West Coast IPA and all that is abbreviation overload! My beginner brain is getting dry-hopped into chaos here!
Hop BroThink of ESB as maltier and toastier in an English way, while West Coast IPA is crisp, bitter, and sharp on aroma. That’s why they work so well with the three pizza heroes: margherita, prosciutto with fig, and octopus genovese.
MugiI’m sold. I want the squid and green chili peperoncino too, I want to sneak in some of that leftover cider, and then finish on the stout. Take me to Nogata right now!
Hop BroThen we meet at noon. We’ll add the charcoal-grilled corn and fig calpas, settle in at NEIGHBOR, and do this properly. Pizza and dark beer sounds like the only correct plan now.
NEIGHBOR craftbeer&grill in Nogata, Nakano, Tokyo, posted a weekend pizza update. The bar opens at noon on August 29 and 30, making it an easy lunch stop for beer and fresh-baked pizza. A little cider is also still available, so guests can mix in a non-beer option if they want.
The new tap is ASOBI BEER’s "ASOBI かきかきスタウト / CACAO MILK STOUT (5%)." It uses oyster shells and is described as a light-bodied milk stout with gentle cacao aroma, soft sweetness, and a mild bitter finish. It should work well either as a mid-meal pint or as a slower post-pizza pour.
The tap list also includes VERTERE collab "Pyracantha / NZ Pale Ale (5.5%)," Kyoto Brewing’s "洒落 エクストラスペシャルビター編 / ESB (5.5%)," CRAFTROCK BREWING’s "Malibu / Smoked Mexican Lager (5%)," RIKRI BREWING’s "Encore / Kölsch (4.7%)," Shiga Kogen’s "SNOW MONKEY IPA “orange ver.” / Hazy IPA (6%)," FARMENTRY’s "Powder Juice / Northern IPA (6.5%)," and NEIGHBOR x CYCADBREWING’s "HOT BLOOD IPA / WestCoastIPA (7.5%)." The range covers hop-forward beers, lager, and a dark milk stout, making it easy to match pizza with different styles.
Food options include margherita, prosciutto and fig pizza, and taco genovese. The pasta has been changed to squid and green chili peperoncino, and corn on the cob and fig salami are also listed. The post also notes rules for guests visiting with dogs and says bicycles cannot be parked in front of the shop.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI can’t stop thinking about NEIGHBOR craftbeer&grill in Nogata and their weekend pizza service. On August 29 and 30 they open at noon, so it’s straight into fresh pizza and beer from lunch.
MugiWait, that’s a daytime beer lock-in! Pizza and craft beer at lunch sounds like an instant weekend win.
Hop BroAnd the new arrival is ASOBI BEER’s ASOBI Kakikaki Stout / CACAO MILK STOUT, a bold oyster shell stout. It brings soft cocoa aroma, gentle sweetness, and a tidy little bitter edge.
MugiWhat is that! A milk stout already sounds delicious, but how can a dark beer stay light and not feel heavy?
Hop BroA milk stout usually leans soft and smooth with a rounded sweetness, you know? This one has a light-body build, so it drinks easy instead of landing like a full winter coat.
MugiOhhh, so it’s basically a black beer all-rounder. You could slip it between pizza slices or save it for a slow finish after the meal.
Hop BroExactly. And the tap list is wide, too. There’s the VERTERE collab Pyracantha as an NZ Pale Ale, Kyoto Brewing’s Share as an ESB, CRAFTROCK’s Malibu as a Smoked Mexican Lager, and NEIGHBOR x CYCADBREWING HOT BLOOD IPA in a wildly broad taplist.
MugiHold on, ESB and West Coast IPA and all that is abbreviation overload! My beginner brain is getting dry-hopped into chaos here!
Hop BroThink of ESB as maltier and toastier in an English way, while West Coast IPA is crisp, bitter, and sharp on aroma. That’s why they work so well with the three pizza heroes: margherita, prosciutto with fig, and octopus genovese.
MugiI’m sold. I want the squid and green chili peperoncino too, I want to sneak in some of that leftover cider, and then finish on the stout. Take me to Nogata right now!
Hop BroThen we meet at noon. We’ll add the charcoal-grilled corn and fig calpas, settle in at NEIGHBOR, and do this properly. Pizza and dark beer sounds like the only correct plan now.
