ISANA Brewing to host Phantom Zebra Hattori's guest udon event on June 28
ISANA Brewing in Akishima, Tokyo will host a guest udon event with Phantom Zebra's Hattori on Sunday, June 28. The gathering is tied to the brewery's 8th-anniversary dashi beer, “8 Ban Dashi,” and udon will be accepted on a reservation-priority basis.
Hop BroI’ve got a pretty wild one today: Isana Brewing in Akishima is hosting a traveling udon event on June 28. Phantom Zebra, aka Hattori-san, is coming in to serve udon inside the brewery.
MugiWhat!? At a brewery? Beer and udon are actually supposed to be friends!?
Hop BroThat’s exactly why this feels so Isana. The centerpiece is an 8th anniversary dashi beer called "8 Ban Dashi," and the whole event is built around pairing it with udon.
MugiHold on, what is that!? I’m not sure my brain is ready for a universe where you drink kelp!
Hop BroBasically, it’s about umami synergy. The natural Rishiri kelp dashi ties into the malt sweetness and makes the flavors spread out really smoothly.
MugiOooh, okay! So in normal-human language, that means the flavors hold hands and become besties, right? That suddenly sounds delicious.
Hop BroThat’s honestly pretty close. And the featured dish is Rishiri kelp udon for 1,000 yen, with four serving styles: hot-hot, hot-cold, cold-hot, and cold-cold.
MugiThat already sounds fun, but I heard last time service took a while, so now it’s priority reservations in four slots? Udon has battle tactics now!
Hop BroExactly. Reservations are through Google Forms, with starts at 12:30, 14:30, 16:30, and 18:30, about eight bowls each. And there’s even an Okhotsk road-trip talk from Hattori-san and Chida-san.
MugiThat’s not just a meal, that’s basically a tiny vacation! Beer, dashi, and udon all at once somehow sounds like too much and exactly right.
Hop BroAnd Isana Brewing uses deep underground water from Akishima, so this kind of local, story-driven pairing really suits them. It’s still regular business and walk-ins are allowed, so the beer-and-udon back-and-forth feels easy to enjoy.
MugiI’m sold! On June 28, I want to toast with 8 Ban Dashi and then dive straight into the udon. At this rate, I’m about to fall in love with kelp!
ISANA Brewing in Akishima, Tokyo will hold a guest udon event featuring Hattori of Phantom Zebra on Sunday, June 28. The brewery says this is a return visit after a previous event where serving times ran longer than expected, so this time the udon will be handled with a reservation-priority system. The event will still run alongside regular service, and walk-ins are also welcome.
Reservations are taken through a Google Form. The event is split into four time slots: 12:30-14:00, 14:30-16:00, 16:30-18:00, and 18:30-20:00, with roughly eight servings planned per slot. The featured dish is Omu natural Rishiri-kombu dashi udon, priced at 1,000 yen. Guests can choose from four serving styles: hot-hot, hot-cold, cold-hot, and cold-cold. Garnishes include ginger, scallions, and kamaboko.
The event is also linked to ISANA Brewing's 8th-anniversary dashi beer, “8 Ban Dashi.” According to the post, the beer and the udon are built around natural Rishiri kelp sourced through a trip to Hokkaido by Hattori and ISANA's Senda, and the program will also include stories from their trip across the Okhotsk area. ISANA Brewing has operated its brewery and roastery in Akishima since May 2018, making craft beer with local deep groundwater. This looks like a distinctly ISANA-style event that brings beer, broth, and noodles together in one place.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI’ve got a pretty wild one today: Isana Brewing in Akishima is hosting a traveling udon event on June 28. Phantom Zebra, aka Hattori-san, is coming in to serve udon inside the brewery.
MugiWhat!? At a brewery? Beer and udon are actually supposed to be friends!?
Hop BroThat’s exactly why this feels so Isana. The centerpiece is an 8th anniversary dashi beer called "8 Ban Dashi," and the whole event is built around pairing it with udon.
MugiHold on, what is that!? I’m not sure my brain is ready for a universe where you drink kelp!
Hop BroBasically, it’s about umami synergy. The natural Rishiri kelp dashi ties into the malt sweetness and makes the flavors spread out really smoothly.
MugiOooh, okay! So in normal-human language, that means the flavors hold hands and become besties, right? That suddenly sounds delicious.
Hop BroThat’s honestly pretty close. And the featured dish is Rishiri kelp udon for 1,000 yen, with four serving styles: hot-hot, hot-cold, cold-hot, and cold-cold.
MugiThat already sounds fun, but I heard last time service took a while, so now it’s priority reservations in four slots? Udon has battle tactics now!
Hop BroExactly. Reservations are through Google Forms, with starts at 12:30, 14:30, 16:30, and 18:30, about eight bowls each. And there’s even an Okhotsk road-trip talk from Hattori-san and Chida-san.
MugiThat’s not just a meal, that’s basically a tiny vacation! Beer, dashi, and udon all at once somehow sounds like too much and exactly right.
Hop BroAnd Isana Brewing uses deep underground water from Akishima, so this kind of local, story-driven pairing really suits them. It’s still regular business and walk-ins are allowed, so the beer-and-udon back-and-forth feels easy to enjoy.
MugiI’m sold! On June 28, I want to toast with 8 Ban Dashi and then dive straight into the udon. At this rate, I’m about to fall in love with kelp!
