“Oyster Stout 2026” Debuts at And Beer; April 19 Is the Last Day for Oyster Biryani
The Koenji brewpub And Beer has published its operating hours for April 19. The biryani made with large oysters from Kesennuma Yamayo Suisan will be available for the last time that day, and the recommended drink is “Oyster Stout 2026.”
Hop BroAt And Beer in Koenji, Oyster Stout 2026 has appeared. On April 19, the biryani made with large oysters from Kesennuma Yamayo Suisan is on its last day.
MugiWhat, oyster biryani!? And there’s even oyster sag? That is way too much information!
Hop BroExactly. The meal is three kinds of curry, and pairing it with a dish centered on oysters is part of And Beer’s signature way of enjoying the place.
MugiBut do they really put oyster meat and shells into stout? That idea of using even the shells is amazing.
Hop BroThey do. They sometimes aim for aroma and mineral notes, and build a match with the food. That’s the oyster-derived character they’re going for.
MugiWow. So it overlaps with the spice aromas and almost converses in your mouth.
Hop BroExactly. Since it’s a brewpub in Koenji, the strength is being able to put house-brewed beer and spicy food on the same table.
MugiLunch from 11:30 to 15:00, dinner from 17:00 to 21:00, so it’s usable all day too.
Hop BroAnd there’s idle time too, so it’s easy to aim for the last-day biryani and pair it with a limited-feel drink.
MugiAll right, today I want it to be a day of both eating and drinking, not one or the other!
Hop BroThat’s the right call. Finishing the oyster biryani with a stout to close is about as good as it gets.
MugiJust imagining it is enough to make me want it! I can’t stop wanting to head to Koenji!
On Sunday, April 19, And Beer will be open for lunch from 11:30 to 15:00, idle time from 15:00 to 17:00, and dinner from 17:00 to 21:00.
In that day’s post, the shop announced that it would be cooking “biryani made with large oysters from Kesennuma Yamayo Suisan” as the main food highlight, and also clearly stated that “today is the last day.” There are three curries, and within the post, “oyster sag” was mentioned as a recommendation.
What stands out on the drink side is “Oyster Stout 2026.” The post introduces it as a beer made with oyster meat and shells, and you can see a setup where it is meant to be enjoyed alongside a dish centered on oysters. The clear relationship between the food and the beer is very much in line with And Beer’s style, where you can enjoy spicy dishes paired with house-brewed beer.
And Beer is a brewpub in Koenji. In addition to house-brewed beer, it is known as a place where you can enjoy spicy dishes and curry together. This announcement also reflects that approach of building a meal and a beer at the same time, making it the kind of place where beer lovers will want to order with an eye toward how the flavors overlap.
Being able to enjoy oyster biryani and an oyster-derived stout on the same day in Koenji is a striking combination. On April 19, along with the final day of the dish, it is worth visiting in search of a one-off, limited feel.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt And Beer in Koenji, Oyster Stout 2026 has appeared. On April 19, the biryani made with large oysters from Kesennuma Yamayo Suisan is on its last day.
MugiWhat, oyster biryani!? And there’s even oyster sag? That is way too much information!
Hop BroExactly. The meal is three kinds of curry, and pairing it with a dish centered on oysters is part of And Beer’s signature way of enjoying the place.
MugiBut do they really put oyster meat and shells into stout? That idea of using even the shells is amazing.
Hop BroThey do. They sometimes aim for aroma and mineral notes, and build a match with the food. That’s the oyster-derived character they’re going for.
MugiWow. So it overlaps with the spice aromas and almost converses in your mouth.
Hop BroExactly. Since it’s a brewpub in Koenji, the strength is being able to put house-brewed beer and spicy food on the same table.
MugiLunch from 11:30 to 15:00, dinner from 17:00 to 21:00, so it’s usable all day too.
Hop BroAnd there’s idle time too, so it’s easy to aim for the last-day biryani and pair it with a limited-feel drink.
MugiAll right, today I want it to be a day of both eating and drinking, not one or the other!
Hop BroThat’s the right call. Finishing the oyster biryani with a stout to close is about as good as it gets.
MugiJust imagining it is enough to make me want it! I can’t stop wanting to head to Koenji!
