Comme la Gueuze
Bar · Shiba
Open until 00:00
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About
A second-floor Belgian specialist a few minutes from Mita station, run since 2015 by Takaki Takagi, a certified Belgian Beer Professional Master. Twenty seats, non-smoking, six rotating taps and a fridge holding 90-plus bottles. The name tips the hand: this is a temple to gueuze and lambic - Cantillon, Tilquin, Boon - alongside Trappist, saison, and Rodenbach's sour reds. Order a draft first, then let Takagi read your palate and pour something wilder; add the house gueuze sausage or the monastery cheese plate to bridge the acidity. Weeknights stay quiet enough to actually talk beer. Reckon on 3,000-4,000 yen; cards fine.