Sakaduki Lab sets an Obon Summer Festival Week from Aug. 12 with nagashi somen and bottled beer
Sakaduki Lab in Adachi, Tokyo will hold an Obon Summer Festival Week from August 12 to 16. The lineup includes nagashi somen, bottled beer served in frozen glasses, and stall-style food, with a 1:00 p.m. opening on August 9.
Hop BroSakazuki Lab in Kitasenju is running an Obon Summer Festival Week from August 12 to 16. They’re packing in nagashi somen, festival food, and beer, so it’s full-on summer mode.
MugiWait, a beer bar with somen!? It sounds like a full summer festival combo, and my brain is already wearing a yukata trying to keep up!
Hop BroThe main attraction is nagashi somen, and if you order dipping sauce, you get all-you-can-eat somen. They’ve got four sauces too, from pork shabu bonito to flying fish dashi plum and even pho-style beef broth.
MugiWhoa, four kinds of sauce? That’s not somen, that’s a theme park. I’d probably end up strategizing sauces more than noodles!
Hop BroAnd for beer, they’re serving Akaboshi bottled lager with an ice-cold glass chilled in a tub. Akaboshi is Sapporo Lager, so it’s crisp and really good with festival food.
MugiWhat is that!? Tub-chilled freezing cold sounds like a special move. What exactly are they doing to the beer?
Hop BroIt’s basically rapid chilling in ice water. The bottle and glass get sharply cold, which makes the lager feel extra snappy, so that first sip lands perfectly.
MugiI get it now! It’s a machine built to maximize that first ahhh sip. My throat is applauding and I haven’t even drank yet!
Hop BroPlus, every bottle gets you one raffle draw, and prizes include a pouch or a folding fan. It ends when the prizes run out, which is a very effective way to make people show up early.
MugiSo you drink beer, slurp somen, and maybe win stuff too? With that festival food lineup of squid pancakes, kebabs, and beef skewers, my stomach is already dancing.
Hop BroThey’ll also have summer sake in the shop, plus Shizuoka no Are and the former shy girl on tap from their monthly keg rotation event. On tap just means served from a keg, so you get that nice fresh draft feel.
MugiThen August means meet at Sakazuki Lab. I’m fully in drinking mode now and absolutely want to take on flowing somen with an ice-cold Akaboshi in hand!
Sakaduki Lab, a craft-beer and sake spot in Kita-Senju, Adachi, Tokyo, will run its "Obon Summer Festival Week" from Wednesday, August 12 through Sunday, August 16. The bar also announced a 1:00 p.m. opening on Sunday, August 9, giving regulars and holiday visitors an easy way in ahead of the event period.
The main attraction is nagashi somen. Guests who order a dipping broth can eat somen noodles as much as they like, with four broth options this year:
- Soy broth with pork shabu-shabu and bonito
- Plum broth with steamed chicken and flying-fish stock
- Hiyajiru-style broth with grilled mackerel
- Pho-style broth with beef stock
Beer service will feature "dobuzuke" ice-cold Akaboshi bottles, poured with frozen glasses. A lottery is also available: one draw per bottle ordered, with pouches and fans as prizes until supplies run out.
The food lineup is set to include Osaka-style ika-yaki, kebab, beef skewers, shake-shake potatoes, and watermelon. The bar will also pour summer-focused sake, while its monthly keg-change event brings in a selected beer nicknamed "Shizuoka no Are" plus the old batch of 《shy girl》 still on tap.
It is a seasonal program built around beer, food, and festival-style dishes, anchored by one of Kita-Senju's craft-beer bars.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSakazuki Lab in Kitasenju is running an Obon Summer Festival Week from August 12 to 16. They’re packing in nagashi somen, festival food, and beer, so it’s full-on summer mode.
MugiWait, a beer bar with somen!? It sounds like a full summer festival combo, and my brain is already wearing a yukata trying to keep up!
Hop BroThe main attraction is nagashi somen, and if you order dipping sauce, you get all-you-can-eat somen. They’ve got four sauces too, from pork shabu bonito to flying fish dashi plum and even pho-style beef broth.
MugiWhoa, four kinds of sauce? That’s not somen, that’s a theme park. I’d probably end up strategizing sauces more than noodles!
Hop BroAnd for beer, they’re serving Akaboshi bottled lager with an ice-cold glass chilled in a tub. Akaboshi is Sapporo Lager, so it’s crisp and really good with festival food.
MugiWhat is that!? Tub-chilled freezing cold sounds like a special move. What exactly are they doing to the beer?
Hop BroIt’s basically rapid chilling in ice water. The bottle and glass get sharply cold, which makes the lager feel extra snappy, so that first sip lands perfectly.
MugiI get it now! It’s a machine built to maximize that first ahhh sip. My throat is applauding and I haven’t even drank yet!
Hop BroPlus, every bottle gets you one raffle draw, and prizes include a pouch or a folding fan. It ends when the prizes run out, which is a very effective way to make people show up early.
MugiSo you drink beer, slurp somen, and maybe win stuff too? With that festival food lineup of squid pancakes, kebabs, and beef skewers, my stomach is already dancing.
Hop BroThey’ll also have summer sake in the shop, plus Shizuoka no Are and the former shy girl on tap from their monthly keg rotation event. On tap just means served from a keg, so you get that nice fresh draft feel.
MugiThen August means meet at Sakazuki Lab. I’m fully in drinking mode now and absolutely want to take on flowing somen with an ice-cold Akaboshi in hand!
