Kazenori Merry to Serve a Spicy Curry Plate on September 26–27
Roppongi beer pub Kazenori Merry will offer a weekend-only curry plate on September 26 and 27, 2026. The dish pairs spicy sardine curry with a sweeter pork back-rib curry, accompanied by several spice-forward side dishes and craft beers including Brasserie Knot NoMaps.
Hop BroRoppongi’s Kazenori Merry is serving a September 26–27 special curry plate. It’s a weekend beer fans should not miss.
MugiWhat! So we can go for curry and beer at once? Hearing two different curries already made my stomach growl!
Hop BroThe stars are sardine-and-doubanjiang curry and pork back-rib curry. The first brings serious spicy heat, while the second is a sweet, Hawaiian-style dish with fruit juice.
MugiSardines with doubanjiang, then Hawaiian pork? That is more plot than curry!
Hop BroThat contrast is the fun part. You can mix the two curries and build your own flavor combination on one plate.
MugiI get to engineer my own curry flavor changes? I’m about to enter curry scientist mode!
Hop BroThe sides are serious too: lotus root with timur, shimeji with fish sauce and mustard oil, tsurumurasaki saag, and purple-cabbage achar. Timur’s bright aroma is especially fun.
MugiWhat is timur? I thought it was a new brewery, but it’s a spice!
Hop BroIt is also called Nepalese pepper: citrusy, with a distinctive tingling sensation. With crunchy lotus root, the fragrance really pops.
MugiWow! Tingling lotus root, spicy sardines, sweet pork—and beer too? My palate has overtime!
Hop BroThe freshly tapped wheat lager, Brasserie Knot NoMaps, should pair beautifully with the spices. Its soft wheat character and crisp lager profile can ease the heat.
MugiAnd there’s Isekadoya West Coast Pilsner and Daisen G Weizen too, right? We can toast to spice and sweetness—let’s go drink curry and beer in Roppongi!
Kazenori Merry, a craft beer pub in Roppongi, Tokyo, will serve a limited curry plate on Saturday, September 26, and Sunday, September 27, 2026.
The plate features two contrasting curries. The sardine and doubanjiang curry is described by the pub as notably spicy, combining blue fish with the savory, fermented character of doubanjiang. In contrast, the pork back-rib curry takes inspiration from a Western-style Hawaiian flavor profile and is made noticeably sweet, with fruit juice and other hidden ingredients adding a nostalgic quality.
Guests can mix the two curries together, or enjoy them separately to appreciate the contrast between heat and sweetness. The plate also includes stir-fried lotus root with timur, shimeji mushrooms with fish sauce and mustard oil, turmeric-seasoned greens, and purple cabbage achar. These sides add spice, acidity, and texture to the meal.
For beer, Kazenori Merry highlights the wheat lager Brasserie Knot NoMaps, tapped the same day and recommended with spice-rich food. The pub also lists the recently tapped Ise Kadoya West Coast Pilsner and Daisen G Weizen. The crisp pilsner and wheat-forward weizen offer different pairing options for the curry’s spicy and sweet flavors.
Kazenori Merry is a Roppongi beer pub known for pairing craft beer with curry and spice dishes. It is located in the basement of 5-1-5 Roppongi, Minato-ku, Tokyo. Check the venue’s Instagram or official website for availability and reservations.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroRoppongi’s Kazenori Merry is serving a September 26–27 special curry plate. It’s a weekend beer fans should not miss.
MugiWhat! So we can go for curry and beer at once? Hearing two different curries already made my stomach growl!
Hop BroThe stars are sardine-and-doubanjiang curry and pork back-rib curry. The first brings serious spicy heat, while the second is a sweet, Hawaiian-style dish with fruit juice.
MugiSardines with doubanjiang, then Hawaiian pork? That is more plot than curry!
Hop BroThat contrast is the fun part. You can mix the two curries and build your own flavor combination on one plate.
MugiI get to engineer my own curry flavor changes? I’m about to enter curry scientist mode!
Hop BroThe sides are serious too: lotus root with timur, shimeji with fish sauce and mustard oil, tsurumurasaki saag, and purple-cabbage achar. Timur’s bright aroma is especially fun.
MugiWhat is timur? I thought it was a new brewery, but it’s a spice!
Hop BroIt is also called Nepalese pepper: citrusy, with a distinctive tingling sensation. With crunchy lotus root, the fragrance really pops.
MugiWow! Tingling lotus root, spicy sardines, sweet pork—and beer too? My palate has overtime!
Hop BroThe freshly tapped wheat lager, Brasserie Knot NoMaps, should pair beautifully with the spices. Its soft wheat character and crisp lager profile can ease the heat.
MugiAnd there’s Isekadoya West Coast Pilsner and Daisen G Weizen too, right? We can toast to spice and sweetness—let’s go drink curry and beer in Roppongi!
