BierVana: Quality drinking and high-end dining

When we first heard of BierVana’s menu of 99 bottle beers from all over the world plus nine on tap, the first reaction was disbelief. A few shining examples aside, Tokyo bars are normally a bland wasteland of lagers and couldn’t-care-less attitudes toward brew fans.

Hungry diners line up for a preview of head chef Ryuji Yamamoto’s new menu.

Those suds aficionados need go thirsty no longer, as the proof of this particular pudding really is in the eating, with the reality living up to the claims.

Speaking of eating, BierVana’s kitchen is, if anything, even more impressive than the liquid menu.

This is a true NYC- or London-style gastropub.

Quality tells

If you’re after fish and chips (wait until you’re actually in Britain for those) or cheap pizzas, BierVana isn’t the place to come. No siree.

Instead, take your pick from a broad menu that includes meat and fish dishes that would put many a so-called high-end restaurant to shame.

They’re slightly more expensive than what’s on offer at other Tokyo pubs, but the quality bears no comparison -- it’s in the eatin' at the end of the day.

Perfect, in fact, for CNNGo Tokyo to host our best-yet meetup in the bar in late October.

Better yet, head chef Ryuji Yamamoto has a new menu lined up for late 2011, with bookings already available for Christmas and Bounenkai parties.