Umegaoka's Neko no Shukaijo Introduces Bamboo Shoot Spice Stir-Fry and Six Draft Beers
The beer pub "Neko no Shukaijo" in Umegaoka, Setagaya Ward, introduced "Bamboo Shoot Spice Stir-Fry, Aloo Gobi Style," made with spring bamboo shoots. The post also revealed a tap list of six draft beers, offering a wide range from lager to IPA to bock.
Hop BroAt Neko no Shukaijo in Umegaoka, they're serving "Bamboo Shoot Spice Stir-Fry, Aloo Gobi Style" with spring bamboo shoots, and they've got six taps lined up too.
MugiWait, bamboo shoots can become Aloo Gobi style? Is it curry-like? Just the name makes me hungry!
Hop BroThey stir-fry potatoes, bamboo shoots, and shimeji mushrooms in a house-made oil, then lightly simmer it, so the vegetables' sweetness and the spices come together. The key is that rustic umami.
MugiHold on, hold on, what's a Sake Yeast Saison? They make beer with sake yeast?
Hop BroExactly. Like MINOH's "Saruyama Shikao," using sake yeast gives the beer a soft, expansive aroma. What's interesting is how easy it is to get that ginjo-like fragrance.
MugiWow! And they've got everything from Shiga Kogen's HOUSE LAGER to a hazy IPA, that's a huge range!
Hop BroRight? They even have BAEREN's My Bock, so you can lean toward something fuller-bodied, or go with a sour if you want to match the spices.
MugiWhat's a bock anyway? My Bock sounds cute, but suddenly it sounds tough!
Hop BroA bock is a German-style lager with rich malt sweetness, and it pairs well with the fluffy, hearty feel of spring vegetables. It kind of carries the weight of the malt for the bamboo shoots.
MugiAnd if they've got TOTOPIA's West Coast DIPA too, it sounds like it could stand up even with a mountain of cilantro!
Hop BroTo finish, that DIPA or NOMCRAFT's Hazy IPA would be great for layering in more aroma. With this dish and six draft beers in Umegaoka, it makes you want to go right now.
MugiYeah, standing in front of a spring dish and six draft beers would totally make me remember beer in my throat too!
Craft Beer & Spice Food Neko no Shukaijo in Umegaoka, Setagaya Ward, Tokyo, is a beer pub built around craft beer and spice-driven dishes. In an Instagram post, it said that bamboo shoots, a spring ingredient, had arrived urgently, and announced that it had prepared "Bamboo Shoot Spice Stir-Fry, Aloo Gobi Style."
The dish combines bamboo shoots with potatoes and shimeji mushrooms, stir-fries them in a house-made oil with spices, then lightly simmers them before topping them with cilantro. It is a plate that balances the simple sweetness of vegetables in the style of aloo gobi with the aroma of spices, making it easy to imagine pairing it with craft beer.
The tap list that day was also full of highlights. Six draft beers were announced:
- HOUSE LAGER / Shiga Kogen
- SOUR (Hard Cider) / Green Neighbours
- Saruyama Shikao (Sake Yeast Saison) / MINOH
- My Bock (Bock) / BAEREN
- Mistic Tiger (Hazy IPA) / NOMCRAFT
- Boxphobia (West Coast DIPA) / TOTOPIA
The lineup runs from lager and sour styles to a saison made with sake yeast, bock, hazy IPA, and West Coast DIPA, making it easy to choose something that matches the spice-forward food. The post also noted that canned and bottled beers can be enjoyed or purchased in the shop, adding the fun of choosing by label design.
Neko no Shukaijo is located a short walk from Umegaoka Station and is known as a casual place to stop in for craft beer. With spring vegetable dishes and a broad selection of draft beers, this latest offering looks suited to people who want to enjoy both food and beer.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Neko no Shukaijo in Umegaoka, they're serving "Bamboo Shoot Spice Stir-Fry, Aloo Gobi Style" with spring bamboo shoots, and they've got six taps lined up too.
MugiWait, bamboo shoots can become Aloo Gobi style? Is it curry-like? Just the name makes me hungry!
Hop BroThey stir-fry potatoes, bamboo shoots, and shimeji mushrooms in a house-made oil, then lightly simmer it, so the vegetables' sweetness and the spices come together. The key is that rustic umami.
MugiHold on, hold on, what's a Sake Yeast Saison? They make beer with sake yeast?
Hop BroExactly. Like MINOH's "Saruyama Shikao," using sake yeast gives the beer a soft, expansive aroma. What's interesting is how easy it is to get that ginjo-like fragrance.
MugiWow! And they've got everything from Shiga Kogen's HOUSE LAGER to a hazy IPA, that's a huge range!
Hop BroRight? They even have BAEREN's My Bock, so you can lean toward something fuller-bodied, or go with a sour if you want to match the spices.
MugiWhat's a bock anyway? My Bock sounds cute, but suddenly it sounds tough!
Hop BroA bock is a German-style lager with rich malt sweetness, and it pairs well with the fluffy, hearty feel of spring vegetables. It kind of carries the weight of the malt for the bamboo shoots.
MugiAnd if they've got TOTOPIA's West Coast DIPA too, it sounds like it could stand up even with a mountain of cilantro!
Hop BroTo finish, that DIPA or NOMCRAFT's Hazy IPA would be great for layering in more aroma. With this dish and six draft beers in Umegaoka, it makes you want to go right now.
MugiYeah, standing in front of a spring dish and six draft beers would totally make me remember beer in my throat too!
