Isana Brewing to Serve Tomato Beer with Tachikawa's Episu Mai on June 13
Isana Brewing, based in Akishima, Tokyo, will hold a collaboration event with Tachikawa curry restaurant Episu Mai on June 13. This reservation-only two-part program lets guests enjoy a tomato beer, "Kujiramu," brewed together with the chef, alongside food.
Hop BroThe June 13 collaboration with Tachikawa's Episu Mai is interesting. Isana Brewing is putting on a reservation-only event where you can enjoy food and beer together.
MugiWhat, a curry restaurant and beer!? Just the idea that it's meant to be paired with food already has my stomach growling!
Hop BroAnd the star is the tomato beer "Kujiramu," brewed with chef Yukun. The acidity of tomato and the sweetness of malt can make for something really special when the balance clicks.
MugiKujiramu sounds so strange! Is tomato beer like juice? Or is it more like soup?
Hop BroThat's the fun part: it keeps the structure of beer intact while layering in aroma and acidity from the tomato. Whether it's light to drink or more umami-driven will be something to look forward to on the day.
MugiWow, now I'm curious! And Isana Brewing uses deep underground water from Akishima, right? It already sounds tasty just from the water!
Hop BroExactly. They've been running a brewery and roastery in Akishima since 2018, and they've kept building a place that also serves coffee and food. They're good at making the space itself something to enjoy, not just the beer.
MugiOhh! So it's not just a place to drink, it's more like a Factory & Laboratory. A lab that makes good food too? That's unfair!
Hop BroExactly that. It's a project that sits on the extension of making and enjoying, where they test changes through encounters with ingredients and people. When a local restaurant and a brewery work together, the flavor gains even more conviction.
MugiA first session from 5:00 p.m. and a second from 8:00 p.m. makes the reservation-only two-part format feel special too. It sounds like you could really settle in and drink as if it were dinner.
Hop BroAt the end of the day, it's all about how far the pairing with food can go. Whether Kujiramu complements the curry or unexpectedly brings it forward, just imagining it makes me want a glass.
MugiI can't take it anymore, I want to drink it! Being able to taste an Akishima-brewed beer with curry is just the best!
Isana Brewing, based in Akishima, Tokyo, will hold a collaboration event with the Tachikawa curry restaurant Episu Mai on June 13. In an Instagram post, it described the event as a "pre-announcement" and said it had brewed the tomato beer "Kujiramu" together with Episu Mai chef Yukun.
Isana Brewing has operated a brewery and roastery in Akishima since May 2018. Using deep underground water from Akishima, it brews craft beer and has continued building a space that offers not only beer but also coffee and food inside the venue. On its official website, it also presents itself as a "Factory & Laboratory" that studies the changes born from encounters with ingredients and people.
This event is reservation-only, with the first session from 5:00 p.m. to 7:30 p.m. and the second from 8:00 p.m. to 10:30 p.m. It is structured so guests can enjoy food paired with beer, making it a concept that clearly reflects the brewery's personality. A collaboration between a local restaurant and a brewery to deliver a drink as part of the dining experience is an extension of the "making" and "enjoying" that Isana Brewing has valued. It will be worth seeing what kind of tomato beer the Akishima brewery has prepared, and how it pairs with the dishes served that day.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThe June 13 collaboration with Tachikawa's Episu Mai is interesting. Isana Brewing is putting on a reservation-only event where you can enjoy food and beer together.
MugiWhat, a curry restaurant and beer!? Just the idea that it's meant to be paired with food already has my stomach growling!
Hop BroAnd the star is the tomato beer "Kujiramu," brewed with chef Yukun. The acidity of tomato and the sweetness of malt can make for something really special when the balance clicks.
MugiKujiramu sounds so strange! Is tomato beer like juice? Or is it more like soup?
Hop BroThat's the fun part: it keeps the structure of beer intact while layering in aroma and acidity from the tomato. Whether it's light to drink or more umami-driven will be something to look forward to on the day.
MugiWow, now I'm curious! And Isana Brewing uses deep underground water from Akishima, right? It already sounds tasty just from the water!
Hop BroExactly. They've been running a brewery and roastery in Akishima since 2018, and they've kept building a place that also serves coffee and food. They're good at making the space itself something to enjoy, not just the beer.
MugiOhh! So it's not just a place to drink, it's more like a Factory & Laboratory. A lab that makes good food too? That's unfair!
Hop BroExactly that. It's a project that sits on the extension of making and enjoying, where they test changes through encounters with ingredients and people. When a local restaurant and a brewery work together, the flavor gains even more conviction.
MugiA first session from 5:00 p.m. and a second from 8:00 p.m. makes the reservation-only two-part format feel special too. It sounds like you could really settle in and drink as if it were dinner.
Hop BroAt the end of the day, it's all about how far the pairing with food can go. Whether Kujiramu complements the curry or unexpectedly brings it forward, just imagining it makes me want a glass.
MugiI can't take it anymore, I want to drink it! Being able to taste an Akishima-brewed beer with curry is just the best!
