T.S.Brewery / Yoitori Introduces Young Tuna Sashimi and Tataki, a Brewpub Under Tokushima Station
The brewpub T.S.Brewery・Yakitori Sakagura Yoitori, on the first basement floor of Clement Plaza at Tokushima Station, introduced sashimi and tataki made from yoko (juvenile tuna). Centered on in-house brewed craft beer and yakitori, it is a place where you can also enjoy fish dishes.
Hop BroToday’s feature is the brewpub under Tokushima Station, T.S.Brewery・Yakitori Sakagura Yoitori. The big draw is that you can drink the craft beer brewed in-house right there with the yakitori.
MugiWait, they’re brewing on the spot in the station basement? And it’s a yakitori sakagura? That’s way too much information and now I’m hungry!
Hop BroExactly. And in this post, yoko sashimi and tataki show up too. The interesting thing about Yoitori is that it’s not just yakitori; it also does seafood.
MugiYoko, what even is that? So it’s juvenile tuna? Kind of like a young tuna, right? The phrase young fish sounds cute somehow!
Hop BroYeah, more or less that’s the idea. Since it comes as both sashimi for a clean taste and tataki for a smoky aroma, you get a single-dish contrast in texture too.
MugiThen I’d want to pair it with beer too! The Pale Ale on the menu is fruity and a little citrusy, right?
Hop BroThat’s right. A light Pale Ale pairs well with the yoko sashimi and works as a food-pairing beer. It doesn’t overpower the aroma and finishes cleanly.
MugiBut when I hear Bitter or Stout, it suddenly feels like one of those intimidating chalkboard menus! That’s where my brain shuts down!
Hop BroThen I’ll break it down. Bitter has the richness of English-style malt and a tea-like aroma, while Stout is defined by the toastiness of roasted malt. They both work well as supporting players for yakitori sauce and layered umami.
MugiSo it’s got yakitori, fish, and beer as its three pillars, huh? And with a tasting set too, I’d want to try a little of everything!
Hop BroExactly. Being directly connected to Tokushima Station, the ability to enjoy yakitori, seafood, and craft beer all at once is powerful. Places like this make you want to say, just one more drink.
MugiNot just want to say it, I’m already saying it! I want to grab a Pale Ale in hand and start snacking on that yoko tataki right now!
Post Content
In an Instagram post, a dish described as "yoko (juvenile tuna) sashimi and tataki" was featured. It shows that Yakitori Sakagura Yoitori, while highlighting yakitori, also incorporates seafood dishes.
Brewpub Features
Yoitori is a brewpub in the T.S.Brewery tradition. Its location on the first basement floor of Clement Plaza, directly connected to Tokushima Station, is a major draw because you can drink craft beer brewed on-site right there. With noren curtains at the counter and partitioned table seating, the layout is easy to use for everything from solo drinking to full meals.
Beers Available
The official menu lists Pale Ale, Bitter, and Stout as regular offerings. The Pale Ale features a fruity aroma with citrus notes, the Bitter offers the richness of English-style malt and a tea-like fragrance, and the Stout is characterized by the toasty aroma of roasted malt and deep body. In addition, there are rotating keg beers and tasting sets, giving visitors a chance to discover a different glass each time they come.
Pairing With Food
In addition to the signature yakitori, the appearance of yoko sashimi and tataki like this expands the ways the beer can be paired. You can match the light Pale Ale as a meal-time companion, or layer the food's aroma with a Bitter or Stout; a tasting set also makes it fun to explore the combinations. In the underground of Tokushima Station, being able to enjoy craft beer, charcoal-grilled dishes, and even fresh fish dishes all in one place is part of this shop's unique appeal.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s feature is the brewpub under Tokushima Station, T.S.Brewery・Yakitori Sakagura Yoitori. The big draw is that you can drink the craft beer brewed in-house right there with the yakitori.
MugiWait, they’re brewing on the spot in the station basement? And it’s a yakitori sakagura? That’s way too much information and now I’m hungry!
Hop BroExactly. And in this post, yoko sashimi and tataki show up too. The interesting thing about Yoitori is that it’s not just yakitori; it also does seafood.
MugiYoko, what even is that? So it’s juvenile tuna? Kind of like a young tuna, right? The phrase young fish sounds cute somehow!
Hop BroYeah, more or less that’s the idea. Since it comes as both sashimi for a clean taste and tataki for a smoky aroma, you get a single-dish contrast in texture too.
MugiThen I’d want to pair it with beer too! The Pale Ale on the menu is fruity and a little citrusy, right?
Hop BroThat’s right. A light Pale Ale pairs well with the yoko sashimi and works as a food-pairing beer. It doesn’t overpower the aroma and finishes cleanly.
MugiBut when I hear Bitter or Stout, it suddenly feels like one of those intimidating chalkboard menus! That’s where my brain shuts down!
Hop BroThen I’ll break it down. Bitter has the richness of English-style malt and a tea-like aroma, while Stout is defined by the toastiness of roasted malt. They both work well as supporting players for yakitori sauce and layered umami.
MugiSo it’s got yakitori, fish, and beer as its three pillars, huh? And with a tasting set too, I’d want to try a little of everything!
Hop BroExactly. Being directly connected to Tokushima Station, the ability to enjoy yakitori, seafood, and craft beer all at once is powerful. Places like this make you want to say, just one more drink.
MugiNot just want to say it, I’m already saying it! I want to grab a Pale Ale in hand and start snacking on that yoko tataki right now!
