One of Japan's first successful microbreweries, Otaru has made a name for itself for hiring a foreign brewmeister named Brian Dishman, formally trained in brewing techniques in Germany. There's even an outdoor seating terrace in summer. Their downtown outlet Leibspeise restaurant serves sausage, pretzels, and various experimental varieties of lagers and stouts. If you're already bored with indistinguishable Japanese beers designed more to clean the palate than be an adventure
for it, drop by this bar on the third floor.