Kazenori Merry in Roppongi updates its weekend curry plate with a Chinese-Taiwanese twist
The Roppongi beer pub Kazenori Merry has updated its weekend-only curry plate. This version centers on beef beef-tripe curry and chicken shoulder curry, with a Chinese-Taiwanese lineup of bean and tarragon salad, grilled Manganji peppers with chili oil, moringa sargh, and purple cabbage achar. The post also highlights Ise Kadoya Beer’s Mr.DANK as a recent tap addition.
Hop BroWhat caught my eye is Kazenori Merry in Roppongi rolling out a Chinese-Taiwanese curry plate for weekends, and it sounds built for daytime beer.
MugiWait, curry plus Chinese plus Taiwanese? That's a whole trip on one plate and my brain is already hungry.
Hop BroThe core is a beef shimacho curry and a chicken furisode curry, basically a double-meat lineup with serious savory weight.
MugiHold on, chicken furisode sounds like a fashion item. What part is that supposed to be?
Hop BroIt’s a rare shoulder cut with bounce and extra flavor, so think juicy, springy chicken and you're there.
MugiAnd then they add tarragon beans, grilled Manganji peppers with mustard oil, moroheiya saag, and purple cabbage achar? That's a side-dish all-star team!
Hop BroExactly. Kazenori Merry layers spice, greens, heat, and acidity into a flavor-layer build, so the plate stays lively instead of heavy.
MugiI was following until achar showed up and sounded like a spell. What even is achar?
Hop BroBasically a spiced pickle. That purple cabbage brings an acid pop that resets your mouth for the next bite and sip.
MugiThat already sounds dangerous, and then the recent tap is Isekadoya Brewery's Mr.DANK? That's main-character beer energy.
Hop BroYep, Mr.DANK is a DDH West Coast IPA, so you get resinous hop character plus berry and citrus in a clean-cut IPA that can stand up to the food.
MugiWeekend-only curry and a beer like that in Roppongi? I'm fully in. Day-drinking mission accepted!
Kazenori Merry is a basement-level beer pub in Roppongi 5-1-5 with around 12 to 14 draft craft beers on rotation, sourced from Japan and overseas. The shop also makes itself approachable for solo drinkers, with counter seating and a menu built around spices and fermented ingredients. Curry is one of its signature draws.
In the Instagram post, the featured dish is the weekend-only curry plate themed "Chinese x Taiwanese." The plate includes beef beef-tripe curry, chicken shoulder curry, a three-bean salad with tarragon, grilled Manganji peppers with chili oil, moringa sargh, and purple cabbage achar. The lineup combines rich meat flavors with herbs, heat, and acidity, making it easy to pair with beer.
The post also names Ise Kadoya Beer’s Mr.DANK as the latest tap opening. That balance of a food-forward weekend plate and a broad craft-beer lineup reflects the bar’s core identity: serious beer, but not at the expense of food. For a long lunch or an early weekend drink in Roppongi, it fits the brief well.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroWhat caught my eye is Kazenori Merry in Roppongi rolling out a Chinese-Taiwanese curry plate for weekends, and it sounds built for daytime beer.
MugiWait, curry plus Chinese plus Taiwanese? That's a whole trip on one plate and my brain is already hungry.
Hop BroThe core is a beef shimacho curry and a chicken furisode curry, basically a double-meat lineup with serious savory weight.
MugiHold on, chicken furisode sounds like a fashion item. What part is that supposed to be?
Hop BroIt’s a rare shoulder cut with bounce and extra flavor, so think juicy, springy chicken and you're there.
MugiAnd then they add tarragon beans, grilled Manganji peppers with mustard oil, moroheiya saag, and purple cabbage achar? That's a side-dish all-star team!
Hop BroExactly. Kazenori Merry layers spice, greens, heat, and acidity into a flavor-layer build, so the plate stays lively instead of heavy.
MugiI was following until achar showed up and sounded like a spell. What even is achar?
Hop BroBasically a spiced pickle. That purple cabbage brings an acid pop that resets your mouth for the next bite and sip.
MugiThat already sounds dangerous, and then the recent tap is Isekadoya Brewery's Mr.DANK? That's main-character beer energy.
Hop BroYep, Mr.DANK is a DDH West Coast IPA, so you get resinous hop character plus berry and citrus in a clean-cut IPA that can stand up to the food.
MugiWeekend-only curry and a beer like that in Roppongi? I'm fully in. Day-drinking mission accepted!
