In the Door Brewing to Hold a Pairing Event with Japanese Cuisine on June 21
Kobe's In the Door Brewing will hold a pairing event with the Japanese restaurant "Ki to Na to Sakana to Santaka" on June 21, 2026. The event pairs six dishes made with seasonal local fish and vegetables with six beers, from core offerings to seasonal limited releases.
Hop BroKobe's In the Door Brewing is doing a pairing event with Japanese cuisine on June 21, 2026, right? The venue is the brewery too, and just the setup of enjoying six dishes and six beers with local seasonal ingredients already hits hard.
MugiWhat! They pair food and beer six times each!? And with Japanese cuisine, I had more of a tea or sake image than beer, so that's surprising!
Hop BroThat's the interesting part. This time, Shirahase-san from "Ki to Na to Sakana to Santaka" is handling the food, and it's matched to a delicate course made with seasonal fish and vegetables. In the Door's beers are made for food, so this is where they really shine.
MugiWhat do you mean by made for food? I thought beer was something you just gulp down, but going with the meal sounds kind of mysterious!
Hop BroFor example, the regular "Funk Ale" has malty sweetness and a toasty aroma, so it pairs well with grilled dishes and food with dashi. There are also gentle styles like "The Ale," plus IPAs with bright citrus aromas, so the star changes with each plate.
MugiWait, what is IPA!? The name alone sounds tough, like I'd start doing push-ups before drinking it!
Hop BroHaha, the one doing strength training is the hops. IPA is a style you enjoy for its hop aroma and bitterness, and here the key point is the citrus aroma. And when you use tea leaves in something like "Sencha IPA," it can bridge into Japanese food.
MugiThat's so interesting! And 18,000 yen per person for six dishes and six beers is basically a feast event!
Hop BroWhat's more, it's reservation-only with a first-come, first-served 10-person limit, starting together at 5:00 p.m. and closing at 8:00 p.m. Reservations are taken by direct contact with each venue, and cancellations on or after June 18 will incur the food charge, so if you're going, you'd want to book early.
MugiBeer brewed with 100% Nunobiki Water from Kobe and local ingredients too... it feels like it's packed with the atmosphere of the land!
Hop BroExactly. That's where the strengths of a local brewery that's been going since 2015 come out most clearly. It's an event where you can enjoy even the changes in flavor as the temperature shifts, so by the end you'd want to just swing by after work.
MugiYeah, just reading this makes my throat want a drink! I totally feel the same urge to drink right now!
In the Door Brewing will hold a pairing event with Japanese cuisine on Sunday, June 21, 2026. The venue is the brewery itself, and the food will be prepared by Shirahase-san of the Japanese restaurant "Ki to Na to Sakana to Santaka." It is a special course that pairs craft beer with dishes made from locally sourced seasonal fish and vegetables.
This course is 18,000 yen per person for six dishes and six beers. It starts all at once at 5:00 p.m., is reservation-only, and closes at 8:00 p.m., with capacity limited to the first 10 guests. Each dish will be introduced, and In the Door will also explain the beers. Reservations are accepted by direct contact with either establishment, and cancellations on or after Thursday, June 18 will incur the food charge.
In the Door Brewing began brewing in 2015 as a local Kobe brewery. It has continued making beer using 100% Kobe natural water, "Nunobiki no Mizu." Its regular lineup includes "Funk Ale," whose appeal lies in its malty sweetness and toasty aroma; "The Ale," designed with food pairing in mind; an IPA characterized by citrusy aromas; and "Sencha IPA," made with tea leaves, among other beers that go well with meals.
This event can be said to be the concept that best brings out the brewery's strengths. By pairing delicate Japanese cuisine with beers whose flavors change as the temperature shifts, the event lets guests enjoy Kobe ingredients and the character of a local brewery at the same time.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKobe's In the Door Brewing is doing a pairing event with Japanese cuisine on June 21, 2026, right? The venue is the brewery too, and just the setup of enjoying six dishes and six beers with local seasonal ingredients already hits hard.
MugiWhat! They pair food and beer six times each!? And with Japanese cuisine, I had more of a tea or sake image than beer, so that's surprising!
Hop BroThat's the interesting part. This time, Shirahase-san from "Ki to Na to Sakana to Santaka" is handling the food, and it's matched to a delicate course made with seasonal fish and vegetables. In the Door's beers are made for food, so this is where they really shine.
MugiWhat do you mean by made for food? I thought beer was something you just gulp down, but going with the meal sounds kind of mysterious!
Hop BroFor example, the regular "Funk Ale" has malty sweetness and a toasty aroma, so it pairs well with grilled dishes and food with dashi. There are also gentle styles like "The Ale," plus IPAs with bright citrus aromas, so the star changes with each plate.
MugiWait, what is IPA!? The name alone sounds tough, like I'd start doing push-ups before drinking it!
Hop BroHaha, the one doing strength training is the hops. IPA is a style you enjoy for its hop aroma and bitterness, and here the key point is the citrus aroma. And when you use tea leaves in something like "Sencha IPA," it can bridge into Japanese food.
MugiThat's so interesting! And 18,000 yen per person for six dishes and six beers is basically a feast event!
Hop BroWhat's more, it's reservation-only with a first-come, first-served 10-person limit, starting together at 5:00 p.m. and closing at 8:00 p.m. Reservations are taken by direct contact with each venue, and cancellations on or after June 18 will incur the food charge, so if you're going, you'd want to book early.
MugiBeer brewed with 100% Nunobiki Water from Kobe and local ingredients too... it feels like it's packed with the atmosphere of the land!
Hop BroExactly. That's where the strengths of a local brewery that's been going since 2015 come out most clearly. It's an event where you can enjoy even the changes in flavor as the temperature shifts, so by the end you'd want to just swing by after work.
MugiYeah, just reading this makes my throat want a drink! I totally feel the same urge to drink right now!
