Mike and Tomomi “AJ” Aubuchon are used to working side-by-side. They’ve been doing so since 2010, when the now-marrieds worked at Pizza Port’s Carlsbad Village brewpub, with him in the brewhouse and her slinging pints of the award-winning beers he was producing. Over the next 12 years, the couple remained there, taking on leadership positions and becoming synonymous with the coastal craft-beer locale. It was a comfortable situation, but in 2022, the couple departed Pizza Port hand-in-hand, heading to Oceanside to help open Heritage Brewery & Barbecue in the former home of Urge Gastropub & Whiskey Bank and its in-house beer-making operation Mason Ale Works. (It has since changed ownership and been rebranded as Hill Street Brewing.)
During their two years spent at Heritage, Mike ran the brewery (while also assisting on the meat-smoking front) and AJ served as the restaurant’s general manager. It was a heavy load, but nothing compared to their next chapter, which began in 2024 when they had the opportunity to take over the nearby Kyoto Japanese Market. Part of the appeal of taking over the retail operation was the suite next door, which the Aubuchons thought was a prime spot for a brewery.
So, in addition to running the market, the couple has been hard at work the past two years – the first of which was mostly spent waiting for a building permit – handling nearly every aspect of that build-out, from the production side to the tasting room, themselves. The entire process has been fraught with obstacles and setbacks, but they’ve hung tough, steely in their shared determination to bring their dream to fruition.
“We sacrificed so much of our family time, especially with our kids. There are so many sports games, school activities, birthdays and celebrations we have missed over the past two years,” says AJ, who says their trials were eased to a significant extent by friends and family who came out in droves to help out however they were able. “The challenges are what made us stronger and, because of them, we are even more ready and confident than before to open the door and start our real venture, Koakai Brewing & Kyoto Market.”
Located off Oceanside Boulevard three blocks east of Interstate 5, the dual-pronged business draws on the couple’s shared passions for beer, food, community and coastal life, as well as AJ’s Japanese heritage and Mike’s vocational craftsmanship…not just as a brewer but a woodworker. Prior to getting into the beer industry, he was a surfboard shaper. He utilized skill sets from that profession when fabricating and installing the redwood counter in Koakai’s taproom. Outfitted with retro glass lights and indigo-hued noren fabric, that cozy space will accommodate 18 patrons, with seating for an additional 35 guests on the outdoor patio.
Koakai’s initial beer list will include several lagers. First and foremost there will be a Japanese-style rice lager, which will be the business’ flagship beer. It will be joined by American- and Mexican-style lagers as well as a German-style schwarzbier. And as expected from Mike, who is known for his love of and adeptness at producing hop-forward beers, there will be several West Coast IPAs, a hazy IPA and an extra pale ale. Those beers are the product of a 10-barrel brewhouse that should allow Koakai to produce 60 to 70 batches annually.
In addition to the aforementioned liquid assets, the brewpub side of the business will offer Japanese and Hawaiian-inspired barbecue, sushi and izakaya-style items. Meanwhile, the market will offer grab-and-go fare, such as onigiri (a nori-wrapped rice snack) and bento boxes.
“We love sharing our cultures through food. It’s nostalgic to those who have been to Japan, Hawaii or Texas, yet somewhat new and unique,” says AJ. Menu items she says are emblematic of Koakai’s concept include smoked pork belly musubi, as well as yakitori chicken and yakiniku beef cooked over charcoal until juicy and tender. “One of my favorites is Japanese hamburger steak, hambagu. It reminds me of my childhood, when my mom used to teach me how to make the patty. We make ours just like she used to, except it gets smoked in our outdoor smoker.”
Koakai is scheduled to debut in mid-May. An official date will be disseminated via the company’s Instagram page. Once open, its hours of operation will be 11 a.m. to 9 p.m., Tuesday through Thursday and Sundays (with the market closing at 7 p.m. and the kitchen shutting down at 8 p.m.), and 11 a.m. to 10 p.m., Fridays and Saturdays (with the market closing at 7 p.m. and the kitchen halting service at 9 p.m.).
“We are excited to be back in the brewing community and to get to see familiar faces after being absent for two years,” says AJ. If all goes well, she and Mike would love to recreate their concept with sister locations, but for now they are 100% focused on their precious first draft. “We want to take good care of this business and grow it into something that we can be very proud of.”
Koakai Brewing is located at 559 Greenbrier Drive, Suite B in Oceanside