Besides the inevitable fish and chips, there is plenty more to help the beer go down: Ploughman's lunch; jacket potatoes (roasted in their skins); a different curry each day; the Full Monty all-day breakfast with eggs, sausages and baked beans; and a range of ...

Brewmaster Brian Baird has pulled out the stops with his beers. Along with his regular offerings — Rising Sun Pale Ale, Angry Boy Brown Ale and Shimaguni Stout — he is producing several limited-edition ales especially for the Nakameguro location.

Essentially, the Harajuku Taproom is an izakaya tavern, specializing in kushi-yaki, grilled skewers of chicken and vegetables, rather than European pub grub. You order at your seat, and instead of paying upfront, as in a pub, here you settle up before leaving.

Flying the flag for English ale and pub grub for almost a decade, the Hobgoblin has become a Roppongi institution.

Co-owner Jason Koehler is producing a range of satisfying hand-made Chicago-style deep-dish pizzas. This is a style of pie virtually unknown hitherto here in Tokyo, and it goes brilliantly with all those brews.

Expect to find an equally eclectic range of quality ales, lagers, pilsen, stouts, lambics and heady Trappist brews at the new venue. There will also be a food menu with distinctly Flemish overtones, including mussels steamed in wine and their patent recipe for frites ...

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