Brewpub Near Me in Fussa: Ishikawa Brewery's Beer Hut Among Sake Storehouses

Fussa no Beer Goya is shut every Monday and Tuesday, and on the other five days it serves from 11:30 to 21:30 inside the grounds of Ishikawa Brewery, 1 Kumagawa, Fussa, in western Tokyo. A glass of house beer costs ¥700 and a mug ¥1,050, and the beer is brewed a short walk from your table by the same family company that makes Tamajiman sake. It is the rare brewpub near me search in Tokyo that ends among Edo-period storehouses, about 20 minutes on foot from JR Haijima Station.

Ishikawa Brewery dates its history to 1863, when Wakichi, the thirteenth head of the Ishikawa family, began making sake in a storehouse borrowed from Morita Shuzo on the far bank of the Tama River. The first label was Yaezakura. The brand became Yaeume in 1919, and the current name, Tamajiman, has been used since 1933. Six of the buildings on the site are registered tangible cultural properties of Japan, and a huge zelkova tree shades the yard between them.

Beer came in 1887. The company sold a German-style lager under the name Nippon Biiru, with JAPAN BEER on the English label, to nearby towns and to Tokyo and Yokohama, making about 300 koku a year. Crown caps did not yet exist, bottles burst too easily, and in 1890 the equipment was sold. The family went back to brewing beer in 1998, 111 years later, and named the new range Tama no Megumi.

The restaurant pours two house ranges at the same prices: ¥700 a glass, ¥1,050 a mug and ¥4,000 a pitcher. Tama no Megumi covers the classics, with an English-style pale ale, a clean bottom-fermented pilsner, a Munich-style dunkel and TOYODA BEER, a malty amber lager. The menu also lists a seasonal brew and suggests asking staff which style is on, because the brewery changes it through the year.

Tokyo Blues is the newer series, which the company calls true Tokyo craft beer brewed on Tokyo soil. On the restaurant menu it appears as a session ale with citrus aroma and a sharp finish, a golden ale and a single hop wheat beer in the weizen style. In February 2026 the brewery announced that four of its beers had won prizes at the Japan Great Beer Awards 2026. A pitcher only makes sense for three or more people, and two drinkers do better with mugs of different beers.

The kitchen is Italian. Dough is made in house and baked in the oven, and every pizza on the main menu costs ¥1,600, from the Margherita and the four-cheese Quattro Formaggi to a house special with sakura shrimp and cream cheese mixed with sake lees. The Fussa sausage platter, made with sausages from the town, costs ¥1,500, and a Bolognese simmered in the brewery's dark beer is also ¥1,500.

Sake lees turn up all over the menu because the company brews its sake on the same site. There is a pasta with shrimp and a sake-lees Genovese for ¥1,300, roast pork with a sake-lees and nut cheese sauce for ¥950, and a ¥550 sake-lees ice cream for dessert. For a bigger meal, the sirloin steak marinated in the brewery's own pale ale costs ¥2,800. The menu notes that dishes and beers are made by hand and asks guests not to leave drinks unfinished.

On weekdays from 11:30 to 14:00, except during Golden Week and the Obon holiday, the restaurant serves set lunches. The pasta lunch costs ¥2,000 and includes an antipasto plate, salad, a choice of pasta and coffee, while the pizza lunch costs ¥2,300 with the same starters. Lunch course A at ¥2,700 adds soup and a fish or meat main. Because the restaurant is closed on Mondays and Tuesdays, that means lunch sets only from Wednesday to Friday.

If you would rather drink the house sake, Tamajiman is poured by the go, a traditional 180 ml measure. Junmai Muroka and Tokyo no Mori cost ¥800 for one go, junmai ginjo is ¥1,200, and the daiginjo is ¥750 a glass. Groups can book party courses from ¥7,000 a person that include two hours of free-flow local beer, sake and soft drinks. These courses need a reservation and run to a two-hour limit.

The dining room has 50 seats inside and up to 40 more outdoors. The glass-walled terrace looks out over double-flowered cherry trees and an old beer kettle the company used in the Meiji era, which stands in the grounds as a reminder of that first, short-lived brewery. There are counter seats for solo visitors, and from mid-April to mid-September guests with pets can eat at the courtyard tables outside.

Seats are limited, and the brewery asks guests to book in advance by phone on +81 42-553-0171, and the email address on the site is for questions only. If the beer hut is full, the same grounds have Shokudo Ishikawa, a Japanese restaurant open from 11:30 to 22:00 with a 15:00 to 17:00 break on weekdays and closed on Wednesdays, on +81 42-513-7020. Either way, finish with a visit to Sakesera, the brewery shop, which sells bottles and cans to take home.

Haijima is about 27 minutes from Shinjuku to Tachikawa on a Chuo Line special rapid and then about 12 minutes on a JR Ome Line rapid. The brewery publishes a walking route from the station, about 20 minutes: go right out of the ticket gate, down the escalator, past the bus rotary and straight on through the Musashinobashi crossing. When you see the Tamajiman and Tama no Megumi signs on your left, turn in. A taxi from Haijima takes about eight minutes.

The walk passes through the Kumagawa district, where the brewery sits close to the Tama River. Come early in the day so you can walk the yard and its registered storehouses before lunch, when the 11:30 opening still leaves the terrace quiet. The brewery's own history display ties the family to the Tama River, which runs close by, and the riverside makes a good place to clear your head before the train back to central Tokyo.

Address: Ishikawa Brewery, 1 Kumagawa, Fussa-shi, Tokyo. Fussa no Beer Goya is open 11:30 to 21:30, last order 20:30, closed Monday and Tuesday, with reservations by phone on +81 42-553-0171. Beer costs ¥700 a glass and ¥1,050 a mug. The shop Sakesera opens 10:00 to 18:00 and closes on Tuesdays except in December, and its number is +81 42-530-5792. A free history room on the site, open 11:30 to 20:00 and closed on Wednesdays, displays the recipes, bottles and labels from the 1887 beer.

The restaurant is easiest on a Wednesday to Friday lunch or a Saturday afternoon. Weekend evenings are the busiest, and the brewery occasionally closes the room for private parties and posts the dates on its news page. Do not drive if you plan to drink: the brewery's own sign-off on every page reminds visitors that alcohol is for those aged 20 and over, to be enjoyed in moderation.