PEDROLINO in Osaka presents seven beers for its hamo dishes
PEDROLINO in Osaka’s Andoji-cho district highlighted its summer menu in a July 2 post, pairing hamo fritto and pasta with seven craft beers from Y.MARKET Brewing, Oud Beersel, and others. The beer-focused Italian spot keeps three draft beers and more than 30 bottles on hand.
Hop BroThis article is all about PEDROLINO's summer pairing, and it's unfairly tempting. In Andojimachi, Osaka, they matched hamo fritto and pasta with seven different craft beers.
MugiWait, hamo and beer actually work together? My brain is picturing a fancy kappo restaurant and a beer pub arguing in the same room!
Hop BroThat's the fun part. The hamo fritto comes with onion agrodolce, the pasta is aglio e olio with shishito and sansho, and because of Hangesho they even added octopus to the appetizer plate.
MugiWhat is that! Agrodolce sounds like a boss attack name. Is it food, or did the chef cast a spell?
Hop BroIn plain terms, it's basically a sweet-and-sour onion sauce. It cuts through the light richness of the fried hamo, so the first sip of beer lands perfectly.
MugiOhhh, nice! So what beer goes with it? Just hearing a lineup of seven already makes me want to pace in front of the fridge.
Hop BroFor starters, Y.MARKET BREWING's PINT GRAB is a West Coast IPA, crisp and bitter enough for the fritto. CRAFT BEER BASE has a German-style pilsner almost gone, and Shima Brewery's Karigane Tea Saison brings a tea note that suits the Japanese seasonal vibe.
MugiHold on, what even is saison? And with green tea too? Beer really said, "bring me the teapot!"
Hop BroA saison is, roughly speaking, a light and aromatic beer. Add the toasted note of karigane tea, and it connects beautifully with something like sansho pasta.
MugiThis is getting ridiculous in the best way. There's also Oud Beersel's yuzu lambic, plus a hazy IPA from Repubrew and Nude Beer's Komorezora and Amatsukaze? I'd spend all night just choosing.
Hop BroExactly. PEDROLINO is the kind of place with serious range: three beers on tap, over thirty bottles, and enough style diversity to carry everything from IPA to lambic alongside Italian dishes with seasonal Japanese ingredients.
MugiThis settles it, I want a summer trip to Osaka. Give me hamo fritto, seven beers, and a full-on crisis over what to order first.
PEDROLINO in Osaka’s Chuo Ward is a beer-pub style Italian restaurant built around craft beer and seasonal dishes. Its official site says the bar keeps three drafts and more than 30 bottled beers, so the lineup changes with the day and the mood of the kitchen.
In the July 2 post, the featured summer ingredients were hamo, or conger eel, served in two ways. The fritto comes with agrodolce onions for a brighter, cleaner finish, while the pasta uses chili peppers and Japanese sansho pepper in an aglio e olio style. The post also notes that octopus is included in the antipasto platter for the half-summer seasonal marker known as hangesho. It is a menu that leans Italian, but clearly carries a Japanese summer rhythm.
The day’s Today’s Beers list spans seven labels across taps, glass, and stock.
On Tap
- PINT GRAB / Y.MARKET BREWING (Aichi) - West Coast IPA, ABV 6.5%
- Pilsener- Northern Style - / CRAFT BEER BASE (Osaka) - German-style pilsner, ABV 5.7%, almost out
- かりがね茶セゾン / Shima Brewery (Mie) - saison with green tea, ABV 6.5%
By The Glass
- YUZU PEEL Infused Lambiek / Oud Beersel (Belgium) - straight lambic with yuzu, ABV 6.8%
Stock Beers
- COASTAL CRUSH HAZY IPA / Repubrew (Shizuoka) - hazy IPA, ABV 6.5%
- KOMOREZORA / Nude Beer (Kyoto) - light lager with kuromoji, ABV 4.0%
- AMATSUKAZE / Nude Beer (Kyoto) - West Coast lager with Kitayama cedar, ABV 4.5%
The range covers IPA, pilsner, saison, lambic, hazy IPA, light lager, and West Coast lager, which makes the menu flexible enough to meet the eel’s texture and the peppery edge of the pasta. For drinkers looking for summer seafood and craft beer in Osaka, this is PEDROLINO at its most direct.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThis article is all about PEDROLINO's summer pairing, and it's unfairly tempting. In Andojimachi, Osaka, they matched hamo fritto and pasta with seven different craft beers.
MugiWait, hamo and beer actually work together? My brain is picturing a fancy kappo restaurant and a beer pub arguing in the same room!
Hop BroThat's the fun part. The hamo fritto comes with onion agrodolce, the pasta is aglio e olio with shishito and sansho, and because of Hangesho they even added octopus to the appetizer plate.
MugiWhat is that! Agrodolce sounds like a boss attack name. Is it food, or did the chef cast a spell?
Hop BroIn plain terms, it's basically a sweet-and-sour onion sauce. It cuts through the light richness of the fried hamo, so the first sip of beer lands perfectly.
MugiOhhh, nice! So what beer goes with it? Just hearing a lineup of seven already makes me want to pace in front of the fridge.
Hop BroFor starters, Y.MARKET BREWING's PINT GRAB is a West Coast IPA, crisp and bitter enough for the fritto. CRAFT BEER BASE has a German-style pilsner almost gone, and Shima Brewery's Karigane Tea Saison brings a tea note that suits the Japanese seasonal vibe.
MugiHold on, what even is saison? And with green tea too? Beer really said, "bring me the teapot!"
Hop BroA saison is, roughly speaking, a light and aromatic beer. Add the toasted note of karigane tea, and it connects beautifully with something like sansho pasta.
MugiThis is getting ridiculous in the best way. There's also Oud Beersel's yuzu lambic, plus a hazy IPA from Repubrew and Nude Beer's Komorezora and Amatsukaze? I'd spend all night just choosing.
Hop BroExactly. PEDROLINO is the kind of place with serious range: three beers on tap, over thirty bottles, and enough style diversity to carry everything from IPA to lambic alongside Italian dishes with seasonal Japanese ingredients.
MugiThis settles it, I want a summer trip to Osaka. Give me hamo fritto, seven beers, and a full-on crisis over what to order first.
