Kazenori Merry highlights its second limited motsu-sashi and Falò Brewing's ShūChū
The Roppongi beer pub announced its second limited motsu-sashi on Instagram. The pairing centers on Falò Brewing's new IPA ShūChū, following the sold-out limited IPA Stereo, and shows a food-first approach built around beer.
Hop BroSomething good is happening in Roppongi. Kaze Nori Merry is serving a limited second round of motsu sashimi, and they’re pairing it with Falò Brewing’s new IPA, “ShūChū.”
MugiWait, IPA with motsu sashimi? And the star is beef omasum sashimi? That escalated to expert pub mode fast!
Hop BroThat’s exactly why it works. The key is a Thai-style yum som dressing with fish sauce, kabosu citrus juice, and red chili, built to lift the richness of the omasum.
MugiYum som already sounds intense! And what do you mean by built to lift? Are we engineering dinner now?
Hop BroBasically, it makes a rich dish feel brighter and sharper. Then Falò Brewing’s new IPA ShūChū steps in with citrusy notes and acidity to outline the flavors.
MugiWhoa, okay! But that article phrase, citrus and acidity x hops, sounds like a science fair project in a pint glass.
Hop BroIt’s simpler than it sounds. Hops don’t just bring bitterness, they can smell citrusy too, so they connect with the dressing and make the finish feel tight and bright.
MugiThat explanation is dangerously effective. And hearing ShūChū comes after the sold-out Stereo follow-up makes me want to try it even more.
Hop BroKaze Nori Merry has 15-plus draft craft beers, plus sake and wine, so it’s not just a beer bar. They clearly care about showing ingredient contours through pairing, and that’s very their style.
MugiA place in Roppongi where dinner and first drink are solved at once? I’m in. ShūChū with motsu sashimi sounds like the kind of plan my stomach and throat approve immediately.
Kazenori Merry, a beer pub on the basement level in Roppongi, introduced its limited "second round" of motsu-sashi on Instagram. The featured dish this time is beef senmai sashimi. The post says the key seasoning is a Thai-style dressing, "yam som," made with fish sauce, kabosu juice, and red chili, with room to adjust it slightly depending on the mood.
The beer pairing points to Falò Brewing's new IPA "ShūChū," following the sold-out limited IPA "Stereo." The post sums it up as "citrus and acidity x hops," which fits the idea of matching the richness of offal with brightness and hop structure rather than simply serving a heavy beer alongside it. That is a practical, beer-savvy pairing choice.
On the venue's official site, Kazenori Merry is described as a beer bar and dining spot with more than 15 draft craft beers, plus sake and wine. The food menu leans into spices and fermented ingredients, so it is a place where the beer list and the kitchen clearly support each other. For drinkers who want to build an evening around both food and beer in Roppongi, it is an easy place to keep in mind.
Beers Mentioned
- Stereo / Falò Brewing
- ShūChū / Falò Brewing
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroSomething good is happening in Roppongi. Kaze Nori Merry is serving a limited second round of motsu sashimi, and they’re pairing it with Falò Brewing’s new IPA, “ShūChū.”
MugiWait, IPA with motsu sashimi? And the star is beef omasum sashimi? That escalated to expert pub mode fast!
Hop BroThat’s exactly why it works. The key is a Thai-style yum som dressing with fish sauce, kabosu citrus juice, and red chili, built to lift the richness of the omasum.
MugiYum som already sounds intense! And what do you mean by built to lift? Are we engineering dinner now?
Hop BroBasically, it makes a rich dish feel brighter and sharper. Then Falò Brewing’s new IPA ShūChū steps in with citrusy notes and acidity to outline the flavors.
MugiWhoa, okay! But that article phrase, citrus and acidity x hops, sounds like a science fair project in a pint glass.
Hop BroIt’s simpler than it sounds. Hops don’t just bring bitterness, they can smell citrusy too, so they connect with the dressing and make the finish feel tight and bright.
MugiThat explanation is dangerously effective. And hearing ShūChū comes after the sold-out Stereo follow-up makes me want to try it even more.
Hop BroKaze Nori Merry has 15-plus draft craft beers, plus sake and wine, so it’s not just a beer bar. They clearly care about showing ingredient contours through pairing, and that’s very their style.
MugiA place in Roppongi where dinner and first drink are solved at once? I’m in. ShūChū with motsu sashimi sounds like the kind of plan my stomach and throat approve immediately.
