Sakazuki Lab announces April 1, 5:00 p.m. opening; spring dishes and new beer ready
Sakazuki Lab in Adachi, Tokyo, announced on Instagram that it will begin business from 5:00 p.m. on Wednesday, April 1. Along with tapping its signature beer, 《Kuchizuke》, and the last keg of sake, 《Nagi》, it is also introducing dishes made with spring vegetables and its event schedule for April.
Hop BroAdachi Ward’s Sakazuki Lab is back in action. It’s starting service from 5:00 p.m. on April 1, and it feels like they’ve lined up both the beer and the food to match the new fiscal year.
MugiWait, opening at 5:00 p.m. on April 1? Is that not an April Fool’s joke!? So it really is starting!
Hop BroNo, they’re serious. The star is the flagship beer, 《Kuchizuke》 on tap, and they’re suggesting it be poured in two stages through a nostalgic tap.
MugiWhat is that! Is double-pouring some kind of spell for beer? Does it make more foam?
Hop BroNot a spell, more like technique. If you pour once, let it settle a bit, and then pour again, the carbonation eases off just enough and it becomes a way to let the aroma come forward.
MugiOhh! So it’s the kind you enjoy for the aroma. And there’s also the last keg of 《Nagi》? That makes it feel extra special!
Hop BroExactly. It looks like it’ll only be available this one day, which makes it even harder to resist. And the sake lineup is back too, so beer fans and sake fans can sit at the same table happily.
MugiWait, they even have spring vegetable dishes? For a beer place, it suddenly feels like a feast!
Hop BroThat’s what makes it feel like Sakazuki Lab. They’ve got things like seared bonito with leaf garlic miso, bonito with grilled eggplant and ponzu jelly, and pork belly with spring cabbage in sesame shabu-shabu, all designed to go with drinks.
MugiWhoa, I’m curious about the Yona Yona Ale day too, and I want to go for the holiday opening on April 29! They even have tap plans at the sister shop, so it sounds like it’ll be fun all month!
Hop BroApril has a lot going on, so it’s perfect for your first drink of the new fiscal year. If you pair 《Kuchizuke》 or 《Nagi》 with the spring plates, neither of us is probably going home.
Service Starts at 5:00 p.m. on April 1
Sakazuki Lab in Adachi, Tokyo, posted on Instagram that it will begin business from 5:00 p.m. on Wednesday, April 1. In step with the start of the new fiscal year, the shop will resume its usual service with new beers and springlike dishes prepared inside. The post also notes that there will be no major changes to the shop’s structure.
What stands out in this announcement is the pairing of drinks and food. For the beer, the suggestion is to pour 《Kuchizuke》 in two stages through a nostalgic tap, offering a way to bring out the aroma while letting the carbonation ease off just a bit. 《Nagi》 is on its final keg, and it is expected to be available only on this day. The sake lineup has also returned, creating a menu that can be enjoyed alongside the beer.
The food has a distinctly spring-like feel. For example,
- Seared bonito with leaf garlic miso
- Bonito and grilled eggplant with ponzu jelly
- Pork belly and spring cabbage in sesame shabu-shabu
are on the menu, showing a direction that pairs seasonal ingredients with beer. The lineup also seems designed to match beers with a clean flavor and a pour that emphasizes aroma.
April’s schedule has also been announced. On Thursday, April 9, the monthly keg-change project Lab-style NB will feature Yona Yona Ale as the selection. On Wednesday, April 29, a national holiday, the shop will open at 1:00 p.m. for holiday service, with activity continuing through the middle to the latter half of the month. Meanwhile, at the sister location Sakazuki Brewing, 《Hatsukaze》 is scheduled to be tapped on Wednesday, April 15, a new keg on Wednesday, April 22, and another brew on Thursday, April 30.
True to Sakazuki Lab’s approach of proposing ways to enjoy craft beer and food in Adachi Ward, the start of the new fiscal year is built around a succession of daily beers, seasonal dishes, and events throughout the month.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroAdachi Ward’s Sakazuki Lab is back in action. It’s starting service from 5:00 p.m. on April 1, and it feels like they’ve lined up both the beer and the food to match the new fiscal year.
MugiWait, opening at 5:00 p.m. on April 1? Is that not an April Fool’s joke!? So it really is starting!
Hop BroNo, they’re serious. The star is the flagship beer, 《Kuchizuke》 on tap, and they’re suggesting it be poured in two stages through a nostalgic tap.
MugiWhat is that! Is double-pouring some kind of spell for beer? Does it make more foam?
Hop BroNot a spell, more like technique. If you pour once, let it settle a bit, and then pour again, the carbonation eases off just enough and it becomes a way to let the aroma come forward.
MugiOhh! So it’s the kind you enjoy for the aroma. And there’s also the last keg of 《Nagi》? That makes it feel extra special!
Hop BroExactly. It looks like it’ll only be available this one day, which makes it even harder to resist. And the sake lineup is back too, so beer fans and sake fans can sit at the same table happily.
MugiWait, they even have spring vegetable dishes? For a beer place, it suddenly feels like a feast!
Hop BroThat’s what makes it feel like Sakazuki Lab. They’ve got things like seared bonito with leaf garlic miso, bonito with grilled eggplant and ponzu jelly, and pork belly with spring cabbage in sesame shabu-shabu, all designed to go with drinks.
MugiWhoa, I’m curious about the Yona Yona Ale day too, and I want to go for the holiday opening on April 29! They even have tap plans at the sister shop, so it sounds like it’ll be fun all month!
Hop BroApril has a lot going on, so it’s perfect for your first drink of the new fiscal year. If you pair 《Kuchizuke》 or 《Nagi》 with the spring plates, neither of us is probably going home.
