SCHMATZ Nakameguro

Tokyo, Japan

A German-Japanese beer dining concept created by two Germans in Tokyo. One minute from Nakameguro Station. The sausages are made by artisans who trained for three years and hold the German national qualification 'Geselle.' Coarse-ground arabiki-style links served with karashi mustard alongside original craft beers brewed by a Japanese brewery following Germany's Reinheitsgebot purity law. The interior mixes Bavarian timber with Tokyo minimalism.

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Sausages served here

Arabiki Sausage

Tokyo & Kantō

Japan's coarse-ground pork sausage, born from German technique filtered through Japanese precision. The name comes from 粗挽き (arabiki), meaning 'coarse grind,' not from anything Arabic. Pork is chopped into 5mm chunks or larger, stuffed into sheep casings, and lightly smoked. The result snaps when you bite through the taut casing, then floods your mouth with hot pork fat and juice. Nippon Ham launched the category in 1985 with Schau Essen, and within a year it was a ¥10 billion product. Now arabiki sausages sit in every konbini hot case, every supermarket meat aisle, every festival yatai, and every izakaya menu in the country.

coarse-grindporkJapanese