SakadukiLab offers umaki and a limited beer for Doyo no Ushi day
SakadukiLab in Adachi, Tokyo, opens at 1:00 p.m. on July 26 for Doyo no Ushi no Hi, serving its Lab-only beer 'Night Flight' alongside 'u-maki', seasonal small plates, and a dessert made with aged sake.
Hop BroSakazuki Lab in Kitasenju has a Doyo no Ushi Day special today, and it looks strong. They open at 1 p.m. on July 26 with summer-focused beer and food.
MugiWhat! A craft beer spot doing a Midsummer Eel Day event too? That range is ridiculous in the best way!
Hop BroThat’s exactly why it works. The headliner is Yakan Hiko Pale Mild, a Sakazuki Lab exclusive brewed for their renewed third anniversary.
MugiWait, and they’re pouring it in a hladinka style? What is that, a secret beer spell?
Hop BroIt’s a pouring style and glass presentation that softens the edges a bit, so malt sweetness and hop bitterness come through more gently. Perfect for a chilled pale mild.
MugiOhhh, so smoother and easier to drink! And they’ve got the limited umaki dish too, right? That already sounds unfairly good.
Hop BroExactly. They wrap eel in dashi omelet and serve it warmed in a steamer, which should make it extra soft and great with both beer and sake.
MugiNo way, and there are summer small plates plus a koshu affogato dessert at the end? This menu has final-boss energy!
Hop BroAnd it’s not just one beer. They’re also pouring Kuro Ageha schwarz, plus Himitsu Kichi and after the rain. That beer-and-sake back-and-forth is very Sakazuki Lab.
MugiThat settles it. I want the full beer and small-plate loop from midday, then a slow umaki finish. Now I really want a drink.
Doyo no Ushi no Hi service
SakadukiLab in Kitasenju, Adachi-ku, Tokyo, opens at 1:00 p.m. on July 26. The post frames the day as a chance to get through the summer heat with both drinks and food.
Beer lineup
The main beer is the Lab-only pale mild 'Night Flight', a special brew for the brewery's relaunch third anniversary. It is served cold in a haradinka pour, which the post says brings out the malt sweetness, malt character, and hop bitterness in a softer way. Other house beers on tap include 'Secret Base', the summer black Schwarz 'Kuroageha', and 'after the rain'.
Umaki and small plates
The special dish of the day is 'u-maki' for Doyo no Ushi no Hi. Unagi is folded into a fluffy Japanese omelet and warmed in a steamer basket before serving. The menu also includes bonito rice bran with boiled cabbage and sansho dressing, sashimi of bonito with shallot soy sauce, and an affogato-style dessert topped with warmed brown-sugar ice cream and aged sake. Summer sake is available too, giving guests plenty of room to move between beer and sake.
SakadukiLab is known as a place in Kitasenju where beer, sake, and small plates are enjoyed together. The day's lineup reflects that approach: seasonal, food-friendly, and built to suit the hottest part of summer.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSakazuki Lab in Kitasenju has a Doyo no Ushi Day special today, and it looks strong. They open at 1 p.m. on July 26 with summer-focused beer and food.
MugiWhat! A craft beer spot doing a Midsummer Eel Day event too? That range is ridiculous in the best way!
Hop BroThat’s exactly why it works. The headliner is Yakan Hiko Pale Mild, a Sakazuki Lab exclusive brewed for their renewed third anniversary.
MugiWait, and they’re pouring it in a hladinka style? What is that, a secret beer spell?
Hop BroIt’s a pouring style and glass presentation that softens the edges a bit, so malt sweetness and hop bitterness come through more gently. Perfect for a chilled pale mild.
MugiOhhh, so smoother and easier to drink! And they’ve got the limited umaki dish too, right? That already sounds unfairly good.
Hop BroExactly. They wrap eel in dashi omelet and serve it warmed in a steamer, which should make it extra soft and great with both beer and sake.
MugiNo way, and there are summer small plates plus a koshu affogato dessert at the end? This menu has final-boss energy!
Hop BroAnd it’s not just one beer. They’re also pouring Kuro Ageha schwarz, plus Himitsu Kichi and after the rain. That beer-and-sake back-and-forth is very Sakazuki Lab.
MugiThat settles it. I want the full beer and small-plate loop from midday, then a slow umaki finish. Now I really want a drink.
