T.S. Brewery / Yakitori Sakagura Yoi Tori Introduces Spring Vegetable Tempura, Serving House-Made Craft Beer in the Basement of Tokushima Station
T.S. Brewery / Yakitori Sakagura Yoi Tori, on the first basement floor of Clement Plaza at Tokushima Station, introduced its spring vegetable tempura on Instagram. In addition to a dish made with asparagus, spring carrots, rapeseed blossoms, and Kamiyama shiitake mushrooms, guests can also enjoy tasting the house-made craft beers.
Hop BroSo down in the basement of Tokushima Station, T.S. Brewery / Yoi Tori is pushing its spring vegetable tempura. I like that it even has Kamiyama shiitake along with asparagus and rapeseed blossoms.
MugiWhat! Tempura and beer in a station basement? Does spring vegetable tempura really go that well with beer?
Hop BroIt does. The freshly fried aroma carries the vegetables' sweetness, so beer with bitterness and citrus notes fits right in.
MugiBitterness I get, but what even is citrus notes? You mean something like sudachi honey?
Hop BroExactly. Yoi Tori's house-made beer includes sudachi honey. It has a fruity quality that comes from local citrus, and it feels like it lightly washes away the tempura oil.
MugiOh wow! What else do they have? If there’s a tasting set, I’d want to try everything!
Hop BroThe lineup is pale ale, sudachi honey, stout, and two seasonal limited editions. The pale ale has a malty richness and aroma, while the stout has a strong roasty malt fragrance.
MugiI always thought stout would be dark and heavy, but hearing roasted malt makes it sound suddenly delicious!
Hop BroAnd the Awao chicken yakitori is strong here too. As a brewpub, if you line up the tempura, yakitori, and beer in that order, the flow of flavors comes together really nicely.
MugiThat sounds amazing! If I can enjoy spring vegetables, yakitori, and house-made beer in the basement of Tokushima Station, I want to go right now!
“T.S. Brewery / Yakitori Sakagura Yoi Tori,” located on the first basement floor of Clement Plaza at Tokushima Station, is a brewpub centered on house-made craft beer and Awao chicken yakitori. On its official website, T.S. Brewery is introduced as a place that has been reborn as “Yakitori Sakagura Yoi Tori,” and it emphasizes creating a calm space that is easy to drop into alone, with a noren curtain placed at the counter.
On Instagram, the shop introduced its “spring vegetable tempura.” The dish uses asparagus, spring carrots, rapeseed blossoms, and Kamiyama shiitake mushrooms, offering a way to enjoy the flavors of Tokushima's mountain produce. The freshly fried aroma and the sweetness of the vegetables make it a pairing that works well with beer bitterness and citrus notes.
The house-made craft beers available at the shop include pale ale, sudachi honey, stout, and two seasonal limited editions. According to the official menu, the pale ale has a citrus-like aroma and a rich malt body, the sudachi honey offers fruity notes derived from local citrus, and the stout has the toasty aroma and richness of roasted malt. A tasting set is also available, making it easy to choose a flavor direction that matches the food.
On the food side, the menu includes dishes that pair well with beer, such as Awao chicken yakitori, fish and chips, and beer chicken. Starting with spring vegetable tempura, diners can combine vegetables, yakitori, and house-made beer in sequence, which is one of this shop's charms.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroSo down in the basement of Tokushima Station, T.S. Brewery / Yoi Tori is pushing its spring vegetable tempura. I like that it even has Kamiyama shiitake along with asparagus and rapeseed blossoms.
MugiWhat! Tempura and beer in a station basement? Does spring vegetable tempura really go that well with beer?
Hop BroIt does. The freshly fried aroma carries the vegetables' sweetness, so beer with bitterness and citrus notes fits right in.
MugiBitterness I get, but what even is citrus notes? You mean something like sudachi honey?
Hop BroExactly. Yoi Tori's house-made beer includes sudachi honey. It has a fruity quality that comes from local citrus, and it feels like it lightly washes away the tempura oil.
MugiOh wow! What else do they have? If there’s a tasting set, I’d want to try everything!
Hop BroThe lineup is pale ale, sudachi honey, stout, and two seasonal limited editions. The pale ale has a malty richness and aroma, while the stout has a strong roasty malt fragrance.
MugiI always thought stout would be dark and heavy, but hearing roasted malt makes it sound suddenly delicious!
Hop BroAnd the Awao chicken yakitori is strong here too. As a brewpub, if you line up the tempura, yakitori, and beer in that order, the flow of flavors comes together really nicely.
MugiThat sounds amazing! If I can enjoy spring vegetables, yakitori, and house-made beer in the basement of Tokushima Station, I want to go right now!
