A note on the words: hinona is a Japanese turnip with dense flesh and a pale pink color; biting into it brings sourness and salt followed by a distinctive bitterness that is said to turn to umami when pickled, and it stars in the assorted pickles here. Takuan is crisp pickled daikon radish, here in its traditional Mie style alongside local Iga pickles. Otoshi is a small appetizer served as the standard izakaya cover charge, here arriving as something like ganmodoki (fried tofu fritter) along with hijiki seaweed. Chu-hai is a shochu highball, here mixed with Kinmiya shochu from Mie and served with either jade-green Ise tea or salted plum (umeboshi).
Isekadoya Beer Marubiru ten on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
To all the drinkers out there, thanks for waiting! It’s Hangover Meshi time!
So, on this day I had a dinner meetup at the Maru Building. I arrived about 20 minutes early. What to do? Just sitting around waiting felt awkward, so I thought, maybe I’ll have a quick drink first? Right in front of me was Isekadoya Beer, so I stepped inside! I went in thinking it seemed like the kind of place where you could easily drop in for just a quick beer, but once inside, it looked like somewhere you could actually have a proper meal too.
Since it’s Ise, there are plenty of dishes from Mie Prefecture listed on the menu, and they look delicious!
If I ate now I wouldn’t be able to eat later, so I decided to stick mainly to drinks!
They even have two kinds of soy sauce on hand, one from Ise and one from Iga — quite the thoughtful touch.
Well then, let’s drink!
Beer! Delicious!
It’s great that they have quite a variety of craft beers on tap! In fact, the overall drink selection is incredible. Sake, shochu, beer — there are so many options that it is hard to decide what to drink.
The otoshi (cover charge snack) was something like ganmodoki (fried tofu fritters) along with hijiki.
For a snack with my drink, I ordered pickles! Something light that wouldn’t fill me up.
On a white plate: the yellow of takuan, carrot, the green of cucumber, purple cabbage, and the pale pink of hinona. About six varieties served in small portions — just enough for two people to each pick around the plate once.
The star of the plate is surely the hinona, I think! You don’t see it much in Tokyo. It is a kind of turnip with dense flesh; when you bite into it with a snap, the sourness and saltiness come right forward, followed slowly by a distinctive bitterness and mild heat. Apparently this bitterness turns into umami when pickled, and it becomes a bit addictive. The cucumber is crisp and light, while the takuan is on the sweeter side. Bitter, sweet, and sour dance back and forth across the plate, making it the perfect drinking snack.
They say a producer in Yokkaichi, Mie Prefecture, handles everything from cultivation to pickling, shipping directly to the restaurant. At 880 yen, that might feel a bit steep for izakaya pickles, but restaurants where you can eat hinona in Tokyo are few and far between, so it is quite special!
As I flipped through the menu while drinking, I noticed so many things that looked amazingly good. While you can certainly use the place just for a quick beer, it almost felt like a waste to stop there. Coming to the Maru Building specifically for Isekadoya Beer would be well worth it. It was a very calm, lovely place. I am glad I had such a wonderful encounter just dropping in for a quick drink!
May we all encounter more delicious things today as well!
Isekadoya Beer Menu and Price List
Appetizers & Snacks
Light dishes that pair easily with your first beer.
Hinona Pickles [HINONA]
The restaurant’s signature pickles made with hinona, a traditional vegetable of Mie Prefecture.
A type of turnip; a sign notes that its distinctive bitterness turns into umami when pickled. Characterized by a crisp texture.
Pickled hinona, Ise takuan, and more.
A note explains that Mr. Ichikawa, representative of Arch Foods in Yokkaichi, Mie Prefecture, handles everything from cultivation to pickling and ships directly to the restaurant.
Seasonal Recommendations
A seasonal sheet serving in place of a blackboard menu. Items may sell out depending on stock.
Small but rich in flavor. Served with grated daikon.
Accompanied by the note: ‘Rich with fat.’
Thick-cut sashimi of cuttlefish.
Topped with vegetables and condiments for a salad-like dish.
Deep-fried so it can be eaten bones and all.
A crunchy texture.
Choose between white sauce or garlic butter baked.
Also a choice of two sauces. A notice requests early orders as it takes about 20 minutes to prepare.
From Miyagi Prefecture, said to be carefully selected for their large size.
Large oysters served in the restaurant’s special red miso broth.
Fresh Fish
Order from 2 servings. Price shown is per serving.
Order from 2 servings. Price shown is per serving.
Ise Bay Aosa Seaweed Dishes
House Specialties
Can only be added by those who order the item above.
Kamameshi & Closing Dishes
Takes about 40 minutes to cook. Ask the staff for the day’s ingredients.
Desserts
Today’s Beers (10 Taps on This Day)
Prices are listed as regular / large. Selections change depending on the day.
American Pale Ale / 5.0% ABV, 35 IBU. The flagship beer of Isekadoya Beer.
Belgian White / 5.0% ABV, 25 IBU. Aromas of coriander seed and yuzu peel.
New England IPA / 8.0% ABV, 35 IBU. A collaboration with Culmination Brewing.
American Brown Ale / 5.0% ABV, 40 IBU.
Sour IPA / 6.5% ABV, 30 IBU.
German Pilsner / 5.0% ABV, 35 IBU.
DDH West Coast IPA / 7.0% ABV, 60 IBU.
Pale Ale / 5.5% ABV, 35 IBU. Note displayed: 3rd place in Pale Ale category at JBC 2024.
West Coast Triple IPA / 10.0% ABV, 88 IBU.
Japanese-style Rice Lager / 4.5% ABV, 25 IBU.
Drinks (Beer, Chu-hai, Sours)
Prices are listed as regular glass / mega mug / otokogi mega mug.
Extra naka (Kinmiya shochu) 330 yen / extra soto (mixer) 418 yen.
Made with Kinmiya shochu from Mie Prefecture.
Lemon, yuzu, ume (plum), Kyoho grape, shikuwasa, grapefruit, Calpis.
Cassis, peach, gin and tonic (mixed with orange, soda, or oolong tea).
Whisky, Shochu, Fruit Liqueurs, Soft Drinks
Around 8 varieties including Kuro Kirishima, Kinko Imo, etc. Choose on the rocks, with water, with soda, or neat.
Umeshu made with Hakkaisan undiluted sake, rich umeshu, yuzu nigori sake, Houou Biden (ripe peach, mikan mandarin), nigori fruit liqueur (peach, strawberry).
Coca-Cola, orange, mango, apple, ginger ale, oolong tea, iced tea, iced coffee, Ise tea (green tea).
Sake
Centered around Mie breweries. Standard selections are priced via mobile ordering.
Zaku, Takijiman, Hanzo, Tabika, Rumiko no Sake. Various bottles from each series.
On this day, 4 varieties: Rumiko no Sake summer limited ‘Fireworks Label’, Hanzo summer limited ‘Cool Summer Goldfish Label’, Mimurosugi Tokubetsu Junmai Tsuyuhakaze, and Gakki Masamune ‘Junjou’.
Ultra-sweet. A bottle brewed using junmai daiginjo in place of brewing water; recommended on the rocks.
Dry sparkling with restrained sweetness.
Rare sake. Balanced between sweetness and acidity.
Limited quantity.
* From the storefront menu at the time of our visit in August 2026. Prices include tax; offerings change seasonally. Orders are placed via mobile ordering from your smartphone. Please check the official website or at the restaurant for the latest updates.
Isekadoya Beer Marubiru ten (Izakaya / Nijubashimae Station, Tokyo Station, Otemachi Station)
Tabelog dinner rating ★★★☆☆ 3.4
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
