To be clear, this was a brewery, not a food place (6 Chome−4−18, 03-3573-0151). But they had a limited selection of bites available, and this pan of thinly sliced octopus and mushrooms was done with not just in a Spanish al ajillo style, but also featured a local fish sauce, both of which were more softly fragrant than pungent. It was savory and delicious, going nicely with their smooth and malty red ale.
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