American Bryan Baird makes some of the best craft beer in Japan at a brewery in Numazu, Shizuoka, with a few branches in Tokyo. The Harajuku Taproom is just off boisterous Takeshita Dori, packed with Japan’s kawaii youth and featuring grilled skewers and small plates such as crudités with garlic miso and fried chicken. The crowd here is a friendly mix of locals, expats, and beer-loving tourists. Each Tokyo Taproom has a different food menu, like pizza or kushiage, skewered, breaded, and deep-fried small bites. Baird’s portfolio of beer covers a wide range, from a citrusy Temple Garden Yuzu Ale to a Wabi-Sabi Pale Ale made with wasabi.