Sakazuki Lab to Serve Spring Carpaccio of Amanaatsu and White Salmon on March 12
Tokyo's Sakazuki Lab updated Instagram at 13:53 on March 12, 2026, announcing a 17:00 opening that same day and the seasonal menu item "White Salmon and Amanaatsu Carpaccio." It also announced beer service information and a 10th-anniversary-related event planned for March 20-22.
Hop BroHere comes spring news: Tokyo's Sakazuki Lab put out "White Salmon and Amanaatsu Carpaccio" on March 12. And it came with notice that they were opening at 17:00 the same day!
MugiWait, amanaatsu and salmon go together!? That's so refreshing it feels like spring itself!
Hop BroThe idea is to combine the mild flavor of domestic white salmon with the acidity of amanaatsu, then layer in dill's aroma. It comes together really lightly.
MugiDill? That suddenly sounds like a cooking show spell! What even is that!
Hop BroIt's an herb. It's a great supporting player that cleans up the fish aroma and gently lifts the citrus impression.
MugiOhh. So what beer do you pair it with?
Hop BroThe pairing they mention is "Hana ni Arashi." It's a Belgian strong blonde, and its bright aroma and lively drinking impression really fit the acidity of the amanaatsu.
MugiBelgian strong blonde... that name sounds intense! Is it a beer that lifts weights?
Hop BroNot lifting weights, but it's got substance! It has a fairly strong alcohol presence, yet the aroma is fruity, so it's one of those drinks with a nice gap between impression and character. Also, one fun point is that they're tapping "Toki Dorobō" and serving it without carbonation.
MugiSo it's all about designing the whole experience, even down to how you drink it. Let's go before the March 20-22 10th-anniversary event and do our homework with the carpaccio and some "Hana ni Arashi"!
Tokyo-based Sakazuki Lab has unveiled a spring food recommendation. The featured item in its March 12 post was "White Salmon and Amanaatsu Carpaccio".
The post explains a composition that combines domestically sourced white salmon, known for its mild, clean flavor, with amanaatsu, and finishes it with dill. As pairing partners, it mentions not only sake but also the Belgian strong blonde "Hana ni Arashi". Centered on citrus acidity and aroma, it is a combination aimed at a light, spring-like feel.
In the beer information included in the same post, the venue announced the continued serving of its monthly rotating keg and the tapping of "Toki Dorobō" (served without carbonation). It also indicated a policy of pouring each beer in a way suited to its individual character, suggesting an experience designed not just around the food itself but around how it is enjoyed as a drink.
In addition, Sakazuki Lab is planning a 10th anniversary event from March 20 to 22. As information from its sister brewery, Sakazuki Brewing, it also announced developments for the latter half of March, including a 20th anniversary beer tapping and the March 25 release of the "Meguro River Cherry Blossom Ale."
For anyone in Tokyo looking to enjoy the pairing of a seasonal dish and craft beer, this announcement is a highly practical update.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroHere comes spring news: Tokyo's Sakazuki Lab put out "White Salmon and Amanaatsu Carpaccio" on March 12. And it came with notice that they were opening at 17:00 the same day!
MugiWait, amanaatsu and salmon go together!? That's so refreshing it feels like spring itself!
Hop BroThe idea is to combine the mild flavor of domestic white salmon with the acidity of amanaatsu, then layer in dill's aroma. It comes together really lightly.
MugiDill? That suddenly sounds like a cooking show spell! What even is that!
Hop BroIt's an herb. It's a great supporting player that cleans up the fish aroma and gently lifts the citrus impression.
MugiOhh. So what beer do you pair it with?
Hop BroThe pairing they mention is "Hana ni Arashi." It's a Belgian strong blonde, and its bright aroma and lively drinking impression really fit the acidity of the amanaatsu.
MugiBelgian strong blonde... that name sounds intense! Is it a beer that lifts weights?
Hop BroNot lifting weights, but it's got substance! It has a fairly strong alcohol presence, yet the aroma is fruity, so it's one of those drinks with a nice gap between impression and character. Also, one fun point is that they're tapping "Toki Dorobō" and serving it without carbonation.
MugiSo it's all about designing the whole experience, even down to how you drink it. Let's go before the March 20-22 10th-anniversary event and do our homework with the carpaccio and some "Hana ni Arashi"!
