Mapo tofu and craft beer
There are now nearly 1,000 craft beer breweries in Japan, and while it feels like craft beer has become a part of everyday life, there are surprisingly few establishments that offer Chinese cuisine pairings.
"Beer is the standard drink at local Chinese restaurants, so there's no way it wouldn't go together! In fact, it's definitely the perfect pairing," says Yuya Maekawa, a huge craft beer fan and owner chef of Choi.s. He was involved in the launch of the famous restaurant MASA'S KITCHEN and went independent in 2021. He stocks canned limited edition brands from carefully selected domestic breweries.
The specialty is mapo tofu, with a mild spiciness that is loved by people of all ages. When paired with Mie Prefecture's Himitsu Beer Farmhouse Ale, the flavors of coriander and fennel complement the aroma of chili oil.
Meanwhile, Maekawa's top recommendation is a beer from West Coast Brewing in his hometown of Shizuoka, which exudes a strong hop flavor. It's best paired with the shumai, which are freshly wrapped and steamed just before order. The filling is made with minced meat, topped with gizzards, chicken gizzards, and pork cartilage, and the flavor drips out perfectly.
Shumai with craft beer. 
At the time of our visit, a seasonal dish was served: stir-fried firefly squid and chives (market price). The firefly squid is steamed, not boiled, giving it a smooth texture. The rich flavor of the squid's guts makes it a perfect pairing with beer.
