Umegaoka's 'Neko no Shukaijo' Taps Limited Clam Pho and Shiga Kogen 'Yamabushi' Large Bottles
The beer pub 'Craft Beer & Spice Food Neko no Shukaijo' in Umegaoka announced its limited menu item, 'Loaded Clam Pho,' on Instagram. On May 30 and 31, it will also serve Shiga Kogen Beer’s large-bottle series 'Yamabushi' by the glass.
Hop BroNeko no Shukaijo in Umegaoka has put out a limited loaded clam pho. And on May 30 and 31, they’re opening Shiga Kogen Beer’s Yamabushi by the glass, which is pretty bold.
MugiWhat! Pho and beer come together like that!? And if clams are the star, it already feels totally oceanic!
Hop BroExactly. The broth isn’t just clams either. It also has kombu, star anise, and nuoc mam. In other words, it’s a multi-layered shellfish broth that slowly builds up the umami.
MugiMulti-layered structure? What even is that! In my head it’s already an umami maze!
Hop BroSimply put, the clam sweetness, kombu foundation, star anise aroma, and nuoc mam richness all stack together. So it becomes an aromatic relay that doesn’t end in one bite.
MugiI get it, it’s the kind where the flavor changes as you keep eating! Then the beer becomes interesting too, and it feels like the pho is the main event. Amazing.
Hop BroAnd the real highlight is Yamabushi. The lineup has four large bottles, and it’s exciting to see everything from Ni Dark Saison and b3 miyama to Grand Cru varieties.
MugiDark Saison? What even is that!? Dark but refreshing? My brain can’t keep up! Is it a curveball wearing a saison face?
Hop BroPretty close. Saison is usually a fragrant, dry style, and when color or roasted character is added, it gets interesting. Yamabushi in particular has a depth of aging that makes it the kind of beer you want to enjoy slowly in a glass.
MugiAnd if the bottles change depending on the timing, it’s fun like a gacha every time you go! Checking the shop story is basically part of the event!
Hop BroPlus the regular taps are stacked with Ocean Avenue, KASUMI, and Super Fresh, and you can drink cans and bottles in the shop too. Being easy to swing by near the station is a pretty big plus.
MugiWow, warming up with pho and then slowly drinking Yamabushi after that is a total win! Now I really want to have a drink in Umegaoka!
In Umegaoka, clam-broth pho and rare bottle beer
'Craft Beer & Spice Food "Neko no Shukaijo" Umegaoka' in Umegaoka, Setagaya Ward, Tokyo, introduced its limited menu item 'Loaded Clam Pho' in an Instagram post on May 29. This bowl puts clams front and center, with the broth combining clams, kombu, star anise, and nuoc mam, finished with green onions. The post describes it as having a strong clam broth flavor, making it a must for shellfish lovers.
In addition, over the two days of Saturday, May 30 and Sunday, May 31, it will tap Shiga Kogen Beer’s large-bottle series 'Yamabushi' and serve it by the glass. The lineup announced is:
- Yamabushi Ni / Dark Saison
- Yamabushi Ni / b3 miyama
- Yamabushi OSGN Grand Cru / Ork Aged OXBOW collaboration
- Yamabushi taro Grand Cru / Barrel Aged w/ Peach Minoh collaboration
There are four varieties in total. Since the bottles open at different times depending on the moment, details will need to be checked in the shop’s story.
The regular taps also include Ocean Avenue (CRAFTROCK), Pirono Helles (Pirono), Cascara (Flora Farmentation), KASUMI (Shiga Kogen), Super Fresh (WCB x Inkhorn collaboration), and Seki (OHLOY). Cans and bottles can be enjoyed in the shop or purchased to take home, and draft beer is available in three sizes. Paired with spice food, it is an easy stop near the Umegaoka station for enjoying a wide range of beer styles.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroNeko no Shukaijo in Umegaoka has put out a limited loaded clam pho. And on May 30 and 31, they’re opening Shiga Kogen Beer’s Yamabushi by the glass, which is pretty bold.
MugiWhat! Pho and beer come together like that!? And if clams are the star, it already feels totally oceanic!
Hop BroExactly. The broth isn’t just clams either. It also has kombu, star anise, and nuoc mam. In other words, it’s a multi-layered shellfish broth that slowly builds up the umami.
MugiMulti-layered structure? What even is that! In my head it’s already an umami maze!
Hop BroSimply put, the clam sweetness, kombu foundation, star anise aroma, and nuoc mam richness all stack together. So it becomes an aromatic relay that doesn’t end in one bite.
MugiI get it, it’s the kind where the flavor changes as you keep eating! Then the beer becomes interesting too, and it feels like the pho is the main event. Amazing.
Hop BroAnd the real highlight is Yamabushi. The lineup has four large bottles, and it’s exciting to see everything from Ni Dark Saison and b3 miyama to Grand Cru varieties.
MugiDark Saison? What even is that!? Dark but refreshing? My brain can’t keep up! Is it a curveball wearing a saison face?
Hop BroPretty close. Saison is usually a fragrant, dry style, and when color or roasted character is added, it gets interesting. Yamabushi in particular has a depth of aging that makes it the kind of beer you want to enjoy slowly in a glass.
MugiAnd if the bottles change depending on the timing, it’s fun like a gacha every time you go! Checking the shop story is basically part of the event!
Hop BroPlus the regular taps are stacked with Ocean Avenue, KASUMI, and Super Fresh, and you can drink cans and bottles in the shop too. Being easy to swing by near the station is a pretty big plus.
MugiWow, warming up with pho and then slowly drinking Yamabushi after that is a total win! Now I really want to have a drink in Umegaoka!
