Kazenori Merry taps Brasserie Knot’s RIVER and debuts nukazuke chicken wings
Kazenori Merry, a beer pub in Roppongi, introduced a new rice-bran pickled chicken wing dish and the newly tapped Brasserie Knot RIVER on Instagram. The post also highlighted lamb and mackerel curries, underscoring the bar’s fermentation- and spice-led style.
Hop BroThe latest post from Kazenori Merry in Roppongi is a fun one. They paired a new fermented dish with Brasserie Knot RIVER, and that combo is dangerous for my self-control.
MugiWait, fermented chicken wings? I thought nukazuke was for cucumbers, not for poultry with main-character energy!
Hop BroThat is the trick. Nukazuke chicken wings sound wild, but the post says they come out surprisingly gentle, with a slow savory depth and a soft fermented note.
MugiWhoa, double fermentation vibes. So what beer do you even drink with that?
Hop BroThey recently tapped Brasserie Knot RIVER. It is a saison, so it drinks dry and refreshing, which makes it great with fried food and spiced dishes.
MugiHold on, what is a saison? You say these words so casually like everyone was born in a brewery.
Hop BroA saison is basically a farmhouse summer ale. It is light, crisp, and sometimes a bit peppery from the yeast, so it cleans the palate instead of crowding the food.
MugiOkay, so it is the reliable supporting actor of the meal! And this place is big on lamb and curry too, right?
Hop BroExactly. They had lamb shoulder pepper curry, chicken drumette and tofu curry, and even Spanish mackerel curry in the post. Plus they keep 12 to 14 taps on.
MugiThat sounds amazing. A basement beer pub in Roppongi where you can go solo, snack on wings, and then drift into curry is honestly elite behavior.
Hop BroAnd if you want a detour, there is also Akatsuki rice shochu as a soda highball. Beer, fermentation, spice, repeat; that place really knows its lane.
MugiI am sold. I want a glass now. Just imagining RIVER with those savory wings is enough to make me thirsty and hungry at the same time.
Kazenori Merry, located in a basement in Roppongi, is a beer pub built around draft craft beer and food shaped by spices and fermentation. The house pours roughly 12-14 draft beers at a time, with a strong focus on lamb dishes and curry. Counter seating makes it easy to drop in alone.
In an Instagram post dated August 5, the shop introduced a new nukazuke item: chicken wings fried and then cured in rice bran. The kitchen describes it as gentler than expected, with a steady layer of savoriness and fermentation. The post also suggests the owner’s favorite rice shochu, Akatsuki, served as a soda highball.
On the beer side, the featured tap is RIVER from Brasserie Knot. As a saison, it is expected to bring a dry, crisp finish and a refreshing profile that should pair naturally with the dish’s fermented character. It looks like the sort of beer that can reset the palate between bites while still standing up to bolder flavors.
The same post lists today’s curries as lamb shoulder with peppers, chicken drumette with aged tofu, and sawara curry. Taken together, the lineup shows a place where the beer list and the kitchen are clearly designed to support each other. For drinkers who want a meal as much as a pint, Kazenori Merry fits the brief well.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe latest post from Kazenori Merry in Roppongi is a fun one. They paired a new fermented dish with Brasserie Knot RIVER, and that combo is dangerous for my self-control.
MugiWait, fermented chicken wings? I thought nukazuke was for cucumbers, not for poultry with main-character energy!
Hop BroThat is the trick. Nukazuke chicken wings sound wild, but the post says they come out surprisingly gentle, with a slow savory depth and a soft fermented note.
MugiWhoa, double fermentation vibes. So what beer do you even drink with that?
Hop BroThey recently tapped Brasserie Knot RIVER. It is a saison, so it drinks dry and refreshing, which makes it great with fried food and spiced dishes.
MugiHold on, what is a saison? You say these words so casually like everyone was born in a brewery.
Hop BroA saison is basically a farmhouse summer ale. It is light, crisp, and sometimes a bit peppery from the yeast, so it cleans the palate instead of crowding the food.
MugiOkay, so it is the reliable supporting actor of the meal! And this place is big on lamb and curry too, right?
Hop BroExactly. They had lamb shoulder pepper curry, chicken drumette and tofu curry, and even Spanish mackerel curry in the post. Plus they keep 12 to 14 taps on.
MugiThat sounds amazing. A basement beer pub in Roppongi where you can go solo, snack on wings, and then drift into curry is honestly elite behavior.
Hop BroAnd if you want a detour, there is also Akatsuki rice shochu as a soda highball. Beer, fermentation, spice, repeat; that place really knows its lane.
MugiI am sold. I want a glass now. Just imagining RIVER with those savory wings is enough to make me thirsty and hungry at the same time.
