Tokyo's Sakazuki Lab to Serve Seasonal Dishes Centered on Spring Ingredients Starting March 13
Tokyo's Sakazuki Lab announced on Instagram on March 13 its same-day menu featuring spring ingredients. With an opening at 5:00 p.m., it is rolling out dishes centered on aroma and umami, such as shabu-shabu with raw firefly squid and beef Yahata-maki with udo and spring carrots. It is also sharing the opening of "Time Thief" beer.
Hop BroSpring menu alert! Tokyo's Sakazuki Lab is rolling out a same-day menu packed with peak-season ingredients starting at 5:00 p.m. on March 13. And they’re tapping "Time Thief" too!
MugiWait, the name already has me curious, and the beer name is intense too! Time Thief sounds like the kind of drink that makes you miss the last train!
Hop BroExactly that kind of name, right? Sakazuki Lab is great at matching seasonal dishes with craft beer, and this time it’s putting spring aromas and umami at the center.
MugiNice! What food are they serving? I want something spring-like!
Hop BroFirst, "Raw Firefly Squid Shabu-shabu." Lightly enjoy it with sansho oil ponzu, right after blanching. They’re also serving firefly squid namerou with myoga ginger. Another dish is "Beef Yahata-maki with Udo and Spring Carrots," finished with consommé and garlic oil.
MugiWhat is that? So much info! "Namerou" and "Yahata-maki" sound like the championship round of a cooking show!
Hop BroTo put it simply, namerou is a drinking snack where the ingredients are finely chopped to concentrate the flavor, and Yahata-maki is a dish where vegetables are wrapped in meat to create a sense of unity. In other words, it’s a design that nails aroma and texture in a single bite.
MugiOh wow, now I get it! It’s all about packing in the scent of spring and washing it down with beer!
Hop BroExactly. They’re also continuing their monthly rotating draft lineup, and they say "Time Thief" will be served with adjustments to the pour as well. The style name isn’t specified in the post, but you can see the pairing-focused approach clearly.
MugiI’m in! I want to dash over at 5:00 p.m.! If I nibble on spring dishes and drink "Time Thief," my time can be stolen nicely!
In a post published by Sakazuki Lab at 1:35 p.m. on March 13, 2026, titled "Let's Eat the Signs of Spring, Too...", a detailed lineup of dishes featuring ingredients that evoke the arrival of spring was introduced. Service begins at 5:00 p.m. the same day.
The star of this lineup is a selection of seasonal ingredients designed to appeal to drinkers. The first that stands out is "Raw Firefly Squid Shabu-shabu," which lets diners lightly enjoy the just-blanched texture and ocean aroma with a sansho oil ponzu sauce. Also available is firefly squid namerou with myoga ginger.
Another dish is "Beef Yahata-maki with Udo and Spring Carrots." The sweetness and freshness of carrots harvested in spring, the fragrance of udo, and the savoriness of beef are brought together with consommé and finished with garlic oil. The post describes it as "a dish to savor slowly," suggesting a menu designed with unhurried drinking in mind.
On the beer side, the shop is continuing its monthly rotating draft offerings and also announcing the tapping of "Time Thief." It says the pour method will also be adjusted to suit the beer's characteristics, clearly showing a service style built around pairing.
As background, Sakazuki Lab is based in Tokyo and actively works in tandem with its sister shop, Sakazuki Brewing. In the post, it also announced that the "Sakazuki 10th Anniversary Event" will be held simultaneously from March 20 to 22 at the Lab, Brewing, and Taproom. By combining seasonal dishes, craft beer, and even sake, the shop is creating a layered spring dining experience that feels distinctly its own.
This was a report proposing a drinker-led way to enjoy the season, choosing what to drink around dishes that bring out the scent of spring.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSpring menu alert! Tokyo's Sakazuki Lab is rolling out a same-day menu packed with peak-season ingredients starting at 5:00 p.m. on March 13. And they’re tapping "Time Thief" too!
MugiWait, the name already has me curious, and the beer name is intense too! Time Thief sounds like the kind of drink that makes you miss the last train!
Hop BroExactly that kind of name, right? Sakazuki Lab is great at matching seasonal dishes with craft beer, and this time it’s putting spring aromas and umami at the center.
MugiNice! What food are they serving? I want something spring-like!
Hop BroFirst, "Raw Firefly Squid Shabu-shabu." Lightly enjoy it with sansho oil ponzu, right after blanching. They’re also serving firefly squid namerou with myoga ginger. Another dish is "Beef Yahata-maki with Udo and Spring Carrots," finished with consommé and garlic oil.
MugiWhat is that? So much info! "Namerou" and "Yahata-maki" sound like the championship round of a cooking show!
Hop BroTo put it simply, namerou is a drinking snack where the ingredients are finely chopped to concentrate the flavor, and Yahata-maki is a dish where vegetables are wrapped in meat to create a sense of unity. In other words, it’s a design that nails aroma and texture in a single bite.
MugiOh wow, now I get it! It’s all about packing in the scent of spring and washing it down with beer!
Hop BroExactly. They’re also continuing their monthly rotating draft lineup, and they say "Time Thief" will be served with adjustments to the pour as well. The style name isn’t specified in the post, but you can see the pairing-focused approach clearly.
MugiI’m in! I want to dash over at 5:00 p.m.! If I nibble on spring dishes and drink "Time Thief," my time can be stolen nicely!
