Novel Craft opens at 5 p.m. with beef tongue and mushroom beer stew
In a June 20 Instagram post, Novel Craft highlighted its 5 p.m. opening and a featured beef tongue and mushroom craft beer stew. The dish is made with the house beer BPM 80 (Bitter) and served with bread.
Hop BroNovel Craft in Chitose-Karasuyama is opening at 5 PM today, and the real headline is their braised beef tongue and mushrooms with craft beer.
MugiWait, beer goes into the stew itself? My stomach is suddenly making executive decisions.
Hop BroThey use their house-brewed BPM 80 (Bitter), then simmer the beef tongue until it's tender with mushroom umami and herbal aroma layered in.
MugiWhat even is a Bitter style? That name sounds like it's here to challenge me personally.
Hop BroThat's the trap. It's usually a British-style ale with gentle bitterness, not some palate-smashing attack, and it supports the meat's sweetness.
MugiOhhh, so it's not there to bully the dish, it's there to build rich sauce depth like a flavor backstage crew.
Hop BroExactly. And their post even says a hoppy IPA can work for home cooking too, which is a smart way to carry aroma and bitterness into the dish.
MugiHold on, hoppy doesn't mean the beer is physically bouncing, right? My brain currently has hops everywhere.
Hop BroIt means hop-driven aroma. And this plate comes with bread on the side, so you can mop up every last bit of that beer-rich sauce.
MugiDrinking BPM 80 and eating beer-braised food in the same place is basically drink meets food perfection. I want a seat there at 5 PM.
Novel Craft, a beer pub in Minami-Karasuyama, Tokyo, used its Instagram post to spotlight a featured dish titled "Beef tongue and mushroom craft beer stew" alongside a 5 p.m. opening notice. The dish is described as very tender beef tongue with mushroom depth and herbal aromatics, served with bread. In practice, that puts the beer not just in the glass but directly into the plate.
The beer used in the stew is BPM 80 from Novel Craft Brewing, the house brewing label behind the bar. The post says any beer style would work in principle, but this batch was made with BPM 80 (Bitter). It also notes that a hoppy IPA can be a good choice for home beer stews, which makes the post useful beyond a single menu item: it points to how bitterness and aroma can support a rich braise.
As a beer pub, Novel Craft naturally bridges drinking and dining. The appeal here is straightforward: fresh craft beer on tap, and a kitchen that treats beer as an ingredient as well as a beverage. For readers looking for a place where the food is built around beer rather than merely paired with it, this is the kind of detail that matters.
*Source: Instagram
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroNovel Craft in Chitose-Karasuyama is opening at 5 PM today, and the real headline is their braised beef tongue and mushrooms with craft beer.
MugiWait, beer goes into the stew itself? My stomach is suddenly making executive decisions.
Hop BroThey use their house-brewed BPM 80 (Bitter), then simmer the beef tongue until it's tender with mushroom umami and herbal aroma layered in.
MugiWhat even is a Bitter style? That name sounds like it's here to challenge me personally.
Hop BroThat's the trap. It's usually a British-style ale with gentle bitterness, not some palate-smashing attack, and it supports the meat's sweetness.
MugiOhhh, so it's not there to bully the dish, it's there to build rich sauce depth like a flavor backstage crew.
Hop BroExactly. And their post even says a hoppy IPA can work for home cooking too, which is a smart way to carry aroma and bitterness into the dish.
MugiHold on, hoppy doesn't mean the beer is physically bouncing, right? My brain currently has hops everywhere.
Hop BroIt means hop-driven aroma. And this plate comes with bread on the side, so you can mop up every last bit of that beer-rich sauce.
MugiDrinking BPM 80 and eating beer-braised food in the same place is basically drink meets food perfection. I want a seat there at 5 PM.
