Okashi to Bakushu in Nerima to Host Beore Event with Three Beer Pairings
Okashi to Bakushu, a beer pub in Nerima, Tokyo, will host the Beore Event on October 25, 2026. The special evening pairs three tap beers with grain-focused bread, grilled vegetables, and a lentil and pork stew.
Hop BroOn October 25, Nerima’s Okashi to Bakushu will host the Beore EVENT—a night of beer, food, and bread built around grains.
MugiWait, bread gets to be a star too? Is this a grain-filled feast!?
Hop BroExactly. “Beore” means grain, and the event is built around three rotating taps: Hime White, Aka Miso Lager, and After Dark.
MugiRed miso lager!? What is that—beer with miso soup poured in? A ramen’s beer cousin?
Hop BroNo soup-pouring required. A lager is a clean, easy-drinking beer fermented at low temperatures. This one highlights rich red-miso depth and malty sweetness.
MugiWow! And it comes with miso seigle bread made with red miso and rye, plus grilled burdock and mushrooms? Autumn dinner just got fancy!
Hop BroHime White sounds great too: a wheat-forward baguette with citrus peel, plus Harengs crème—steamed potato, cured mackerel, and sour cream. It lifts coriander- and yuzu-like aromas.
MugiSuddenly, French! But cured mackerel with sour cream sounds like a bright, creamy pairing I need to try.
Hop BroFor After Dark, there’s a walnut-flour roll hiding sweet chestnuts, with herbed lentil and pork stew. That layering of roast and nutty notes is irresistible.
MugiNow I want all three! The food and bread are limited and sold separately, so let’s toast in Nerima between 3 and 10 p.m. on October 25!
A night centered on grains
Okashi to Bakushu, located in Sakaecho, Nerima, will hold a special evening titled “Beore Event” on Sunday, October 25, from 3 p.m. to 10 p.m. The word “Beore” refers to grains, and the event is built around harmony between beer, food, and bread.
Three beers will be featured: Hime White, Red Miso Lager, and After Dark. Each beer will be accompanied by small dishes such as grilled vegetables and bean-based preparations, along with a plate of bread made for the event by the pub’s baker friend, Yu.
Hime White will be paired with a simple baguette highlighting wheat flavor and accented with citrus peel. The food pairing is “Harengs crème,” a northern French dish of steamed potatoes, cured fish, and sour cream, prepared here with shime saba instead of herring. Its acidity and creaminess are intended to bring out the beer’s coriander and yuzu-like freshness.
Red Miso Lager will be served alongside miso seigle made with rich red miso and aromatic rye. The food plate combines grilled burdock root and mushrooms, sweet beet miso, balsamic vinegar, and cacao nibs, matching the beer’s savory depth and malt sweetness.
After Dark will be paired with a small boule made from walnut flour and filled with sweet chestnut. The accompanying dish is a herb-seasoned lentil and pork stew, designed to complement the beer’s coffee-like roast character and sweetness while adding lemony fruitiness and nutty notes.
There is no fixed beer-and-food set menu. Food and bread are limited and will end when sold out. Other alcoholic drinks, soft drinks, and regular snacks will also be available, making the event an opportunity to explore grain-driven beer and food pairings in the welcoming setting of this Nerima beer pub.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroOn October 25, Nerima’s Okashi to Bakushu will host the Beore EVENT—a night of beer, food, and bread built around grains.
MugiWait, bread gets to be a star too? Is this a grain-filled feast!?
Hop BroExactly. “Beore” means grain, and the event is built around three rotating taps: Hime White, Aka Miso Lager, and After Dark.
MugiRed miso lager!? What is that—beer with miso soup poured in? A ramen’s beer cousin?
Hop BroNo soup-pouring required. A lager is a clean, easy-drinking beer fermented at low temperatures. This one highlights rich red-miso depth and malty sweetness.
MugiWow! And it comes with miso seigle bread made with red miso and rye, plus grilled burdock and mushrooms? Autumn dinner just got fancy!
Hop BroHime White sounds great too: a wheat-forward baguette with citrus peel, plus Harengs crème—steamed potato, cured mackerel, and sour cream. It lifts coriander- and yuzu-like aromas.
MugiSuddenly, French! But cured mackerel with sour cream sounds like a bright, creamy pairing I need to try.
Hop BroFor After Dark, there’s a walnut-flour roll hiding sweet chestnuts, with herbed lentil and pork stew. That layering of roast and nutty notes is irresistible.
MugiNow I want all three! The food and bread are limited and sold separately, so let’s toast in Nerima between 3 and 10 p.m. on October 25!
