Mugibaru in Kamata presents today's 9 beers, plus chicken nanban with shibazuke tartar
The beer pub Mugibaru in Nishi-Kamata, Ota Ward, Tokyo, introduced nine kinds of today's beer in an Instagram post. In addition to taps such as COEDO's "Marihana" and Batere's "Magnolia," the lineup also includes chicken nanban with shibazuke tartar, making for an appealing spread for beer lovers.
Hop BroMugibaru in Kamata posted today's 9 beers on Instagram, and it's pretty interesting. From COEDO's "Marihana" to Batere's "Magnolia," today's lineup is seriously bold.
MugiWhoa, nine kinds!? Even though it's IPA-heavy, it's super varied. I'm really curious what the lineup looks like!
Hop BroWhat they first listed was the Session IPA "Marihana," the Double IPA "Magnolia," plus "Nue Hop Juice IPA" and "Summer Breeze." In other words, today's lineup is set up so you can work your way from light to rich drinking in a proper progression.
MugiSession sounds like a meeting! Does that mean it's the kind of beer you can drink for a long time? Then is a double the opposite, like twice as hard to handle?
Hop BroThat's basically right. A session beer is easy to keep drinking, while a Double IPA ramps up the alcohol and hop intensity. And because Mugibaru also has Asahi's "Jukusen" Pilsner, you can enjoy the thickness of the hops and still refresh your palate.
MugiNice! And they even have stuff like "Karan Iyokan Fruit Ale" and "Pineapple Ale," which is sneaky good. Once fruit aroma comes in, even beer beginners could get into it!
Hop BroExactly. They even have fruit IPAs like "Minamichita BLOOD ORANGE IPA," so today's lineup has strong curveballs too. And the post also shows the signature shibazuke tartar chicken nanban, which is great as well.
MugiShibazuke in tartar sauce is such a great idea! The acidity and texture pairing sounds perfect, and it probably won't feel too heavy even though it's fried.
Hop BroExactly. When the tartness of shibazuke goes into the tartar, it balances the richness of the chicken nanban and keeps the finish light. So whether it's a Double IPA or a Session IPA, the synergy with the food really comes through.
MugiIt's nice that Kamata has so much on offer. A place where you can drink while looking at today's lineup makes you want to go back again and again.
Hop BroWhat makes Mugibaru strong is that you can drink casually in the west exit area of JR Kamata Station. Next time I want to start with "Marihana" and finish with the chicken nanban. As a first-drink candidate, it's pretty compelling.
MugiWhoa, just imagining it makes my throat thirsty! Now I want to do my first drink in Kamata today too!
The beer pub Mugibaru in Nishi-Kamata, Ota Ward, Tokyo, uses Instagram posts to guide guests through the day's draft lineup. In a post dated May 11, 2026, a lineup of "beer" that ties back to the shop's name was clearly laid out, and while IPA-heavy, it included a wide range of styles from pilsners to fruit-forward beers.
Today's Beer
The lineup currently posted featured COEDO (Saitama)'s "Marihana" Session IPA 4.5%, Batere (Tokyo)'s "Magnolia" Double IPA 8%, Nito Brewing (Shiga)'s "Nue Hop Juice IPA" IPA 7%, WCB (Shizuoka)'s "Summer Breeze" DDH Hazy IPA 6%, and Asahi's "Jukusen" Pilsner 5.5%.
Listed as "NEXT" at that point were Yellow Monkey Brewing (Kanagawa)'s "Godzone Beat" NZ Double IPA 8.5%, Hime Beer (Ehime)'s "Karan Iyokan Fruit Ale" Fruit Ale 2%, St. Gallen (Kanagawa)'s "Pineapple Ale" Brut IPA 5%, and Y Market (Aichi)'s "Minamichita BLOOD ORANGE IPA" Fruit IPA 6%.
Pairing With Food
The same post also featured one of Mugibaru's signature dishes, chicken nanban with shibazuke tartar. With the tartness and texture of shibazuke folded in, it is the kind of dish that supports the richness of fried food while keeping the finish lighter. It pairs not only with full-bodied beers like double IPA, but also with session IPA and pilsner, where the contours of the flavor come through more clearly.
Mugibaru is a casual beer pub in the JR Kamata Station west exit area, and its charm lies in letting guests enjoy food while drinking draft beer without pretense. The post conveys that this is a place where people can look forward to the tap lineup every time, and where both the food and the beer have their own "today's face." With a full spread that covers IPA, hazy, pilsner, and fruit ale, it is also an easy choice when looking for a first stop for a drink in Kamata.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMugibaru in Kamata posted today's 9 beers on Instagram, and it's pretty interesting. From COEDO's "Marihana" to Batere's "Magnolia," today's lineup is seriously bold.
MugiWhoa, nine kinds!? Even though it's IPA-heavy, it's super varied. I'm really curious what the lineup looks like!
Hop BroWhat they first listed was the Session IPA "Marihana," the Double IPA "Magnolia," plus "Nue Hop Juice IPA" and "Summer Breeze." In other words, today's lineup is set up so you can work your way from light to rich drinking in a proper progression.
MugiSession sounds like a meeting! Does that mean it's the kind of beer you can drink for a long time? Then is a double the opposite, like twice as hard to handle?
Hop BroThat's basically right. A session beer is easy to keep drinking, while a Double IPA ramps up the alcohol and hop intensity. And because Mugibaru also has Asahi's "Jukusen" Pilsner, you can enjoy the thickness of the hops and still refresh your palate.
MugiNice! And they even have stuff like "Karan Iyokan Fruit Ale" and "Pineapple Ale," which is sneaky good. Once fruit aroma comes in, even beer beginners could get into it!
Hop BroExactly. They even have fruit IPAs like "Minamichita BLOOD ORANGE IPA," so today's lineup has strong curveballs too. And the post also shows the signature shibazuke tartar chicken nanban, which is great as well.
MugiShibazuke in tartar sauce is such a great idea! The acidity and texture pairing sounds perfect, and it probably won't feel too heavy even though it's fried.
Hop BroExactly. When the tartness of shibazuke goes into the tartar, it balances the richness of the chicken nanban and keeps the finish light. So whether it's a Double IPA or a Session IPA, the synergy with the food really comes through.
MugiIt's nice that Kamata has so much on offer. A place where you can drink while looking at today's lineup makes you want to go back again and again.
Hop BroWhat makes Mugibaru strong is that you can drink casually in the west exit area of JR Kamata Station. Next time I want to start with "Marihana" and finish with the chicken nanban. As a first-drink candidate, it's pretty compelling.
MugiWhoa, just imagining it makes my throat thirsty! Now I want to do my first drink in Kamata today too!
