Popular izakaya (Japanese pubs) around Yakuin Station! 20 recommended spots from seafood to yakitori (grilled chicken skewers)

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The dinner menu consists only of the chef’s Omakase course. You can enjoy sashimi (raw fish), grilled dishes, fried dishes, and more, with the contents changing by season.

The photo shows kue (longtooth grouper) sashimi. The aged kue has a rich, sticky texture and a deep savory taste, making it exceptionally good.

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One of the restaurant's standard menu items is menchi katsu (Japanese minced meat cutlet).

Wrapped in a crispy coating, the menchi is said to be juicy and full of meat juices. There were also reviews saying, "No matter how many times I eat it, it's always delicious."

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An izakaya tucked away in a back alley of Yakuin, with the feel of a grown-up hideaway.

The vegetables and seafood used in the dishes are all personally selected by the owner at the market. Since what is available changes depending on when you visit, it feels like a place you can enjoy with a fresh sense of excitement no matter how many times you go.

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A popular menu item, "Toro Toro Ni no Katsu," made with pork belly from Nagasaki jigemon-ton (local Nagasaki pork).

This dish features cutlet so tender you can cut it with chopsticks, coated in a sauce scented with Japanese-style dashi broth. It also goes perfectly with the mustard mayo served on the side.

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The "sashimi assortment" is a must order to go with drinks.

They say every type of sashimi is fresh, varied, and delicious, but the hikari-mono (silver skinned fish) in particular stands out as especially tasty.

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This izakaya was opened in Yakuin by a chef with training experience at a famous seafood restaurant. You can fully enjoy seasonal seafood dishes throughout the four seasons.

Inside, you will find a charming Japanese style space with a great atmosphere. It would be nice to visit for Special occasions, such as dinner with someone important.

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The recommendation is the dinner course, where authentic washoku (traditional Japanese cuisine) made with seasonal ingredients from all four seasons appears one after another.

The photo shows “katsu ika sugata-zukuri (live squid sashimi served whole).” In the second half of the course, the remaining squid is served as tempura, so you can enjoy every bit of the fresh squid.

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The kawahagi (thread-sail filefish) usu-zukuri (thin-sliced sashimi), which several reviews called superb, is served as the first dish of the course.

The crystal-clear kawahagi looks beautiful, has a nice springy texture, and is said to taste great when dipped in soy sauce mixed with liver.

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An izakaya in Yakuin and Watanabe-dori known for its fresh seafood and simmered dishes.

The interior, said to be created by renovating an old kominka (traditional Japanese house), offers a calm space with the warmth of wood. They also have a wide selection of shochu and Japanese sake, so even serious drinkers are likely to be satisfied.

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Hakata (a district of Fukuoka) specialty "gomasaba (mackerel with sesame sauce)" is said to be irresistibly good, with the firm, crunchy texture of fresh mackerel.

The rich flavor of the house made sesame sauce makes the drinks go down one after another.

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Another signature menu item at the restaurant is its simmered dishes.

The dish in the photo, "Itoshima-san (from Itoshima) pork kakuni (braised pork belly) served with a soft-boiled egg)," is slowly cooked over time, and the lightly seasoned kakuni is said to pair perfectly with the expertly soft-boiled egg.

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This izakaya is housed in a renovated kominka (traditional Japanese house) and has a distinctly Japanese feel.

It is known for letting diners enjoy a range of refined dishes, including seafood made with fresh fish and shellfish delivered directly from the markets in Nagahama and Kurume, as well as takikomi gohan (seasoned rice cooked with ingredients) made with Special blended rice.

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The restaurant’s signature dish is takikomi gohan (seasoned rice cooked with ingredients). The rice is cooked up nice and fluffy, and each grain stands out, making it exceptionally good.

The ingredients change monthly, and the one in the photo is tachiuo (beltfish) and porcini takikomi gohan. If there are leftovers, the popular service of turning them into onigiri (rice balls) to take home is also available.

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The “osashimi assortment” lets you enjoy a wide variety of fish, including goma kanpachi (amberjack with sesame), kinmedai (golden eye snapper), and katsuo (bonito).

The rim of the plate comes with nori soy sauce and salt, which makes it fun to try different ways of eating it besides regular soy sauce.

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This izakaya in the Yakuin area is popular for its charming kominka-style (traditional Japanese house-style) space. Their mizutaki (chicken hotpot), known for its rich chicken broth, has a great reputation.

The restaurant also has a Private room that can accommodate up to 9 people, making it useful for many different occasions.

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The photo shows the restaurant's signature dish, mizutaki (chicken hotpot).

The cloudy white soup is made from stock simmered from chicken bones for 8 hours. The chicken itself is also tender, and it is said to have a comforting taste that sinks into both body and soul.

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"Katsusaba Shiyo Gomasaba" is also known as a local Hakata specialty. It is made with Nagasaki Herb Saba (mackerel raised on herb blended feed).

People say the fresh mackerel pairs perfectly with the slightly sweet sesame sauce and its rich, silky texture.

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This izakaya serves dishes with a focus on gluten free and low carb options. It is also in a convenient location, just a 3-minute walk from Yakuin Station.

It is said to be great not only for people who care about health and beauty, but also for anyone who wants photo-worthy menu items with a beautiful presentation.

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The luxurious and unique presentation of the "Ganso! Osashimi Kaidan Assortment" really draws you in.

This dish lets you enjoy seven kinds of sashimi, including tuna, kuruma-ebi (Japanese tiger prawn), and goma-saba (sesame dressed mackerel), each with a seasoning that suits it best, such as four kinds of soy sauce and foamy ponzu sauce.

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The "Wagyu nikujaga (Japanese meat and potato stew)" has a cute cake-like look and is sure to get the table talking with friends.

It has a croquette-like flavor, and the beet sauce is a perfect match, making this a nikujaga unlike any you've had before.

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A popular izakaya (Japanese pub) in the Yakuin and Watanabedori area. You can enjoy traditional yakitori (grilled chicken skewers) in a refined, elegant setting.

One of the best things about this place is that a sommelier will select wines that pair well with the yakitori. If you go for drinks with someone who loves wine, they’ll probably be very happy with it.

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The 9-skewer yakitori (grilled chicken skewers) course is a great pick for parties. It also comes with a small side dish, salad, and soup, making it a highly satisfying course.

The skewer in the photo is “dango.” It has none of the off notes that chicken can sometimes have, and its juicy bite is hard to resist.

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The “Soboro Rice bowl” served to finish the course is also said to be excellent.

At the center of the generously piled soboro is a rich quail egg yolk. The seasoning on the soboro is not too strong, so even when you are Manpuku, it does not feel heavy and you can finish it all.

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This izakaya is run by a fishmonger founded in 1950. You can enjoy exceptionally fresh seafood delivered straight from the fishing port, prepared in a variety of ways.

Another draw of this place is its wide selection of Japanese sake. It's nice that even while in Yakuin, you can compare local sake from all over Japan.

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"Katsu-ika no Tsukuri (fresh live squid sashimi)" is a standout dish made with squid delivered directly that morning from the fishing port in Kanesaki.

The squid is so fresh that its legs move when you squeeze lemon over it, and it is said to have an excellent springy texture and a faint sweetness.

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One of the restaurant's signature menu items is nodoguro (blackthroat seaperch) aburi sashimi.

The fresh nodoguro is said to have rich, high quality fat and taste excellent. They also turn it into miso soup at the end, a nice extra service.

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A restaurant in front of Imaizumi Park near Yakuin Station, where you can enjoy Clay Pot dishes made with seasonal ingredients from Kyushu.

The interior has the warmth of wood and is said to be a stylish, open space. It looks like a great pick for an izakaya date too.

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The restaurant’s signature menu item is its five kinds of “Clay Pot rice,” made by slowly cooking raw rice from Kyushu in a Clay Pot.

The photo shows the “Kuroge Wagyu (Japanese Black Wagyu) Clay Pot rice.” The plump, glossy rice pairs perfectly with the rich flavor of seared Wagyu, making it irresistibly delicious.

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The popular menu item "Chochin and Saga-gyu (Saga beef) Sukiyaki" looks gorgeous too, and it is sure to liven up any drinking party.

You can enjoy a great combination of melt-in-your-mouth tender Saga-gyu and chochin (chicken egg yolk and oviduct), which has a burst-like texture when you put it in your mouth.

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This izakaya is known for its menu made with fresh seafood the owner personally buys at the market.

The casual and comfortable atmosphere inside makes it popular with locals in Yakuin, and many people visit with their families.

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The "kani cream korokke (crab cream croquette)," served piping hot and freshly made, is a popular menu item with many reviews calling it excellent.

The kani cream filled with kani miso (crab tomalley) has a rich, deep flavor, making it a more grown-up taste to enjoy.

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The "assortment of sashimi" lets you enjoy six kinds of very fresh sashimi cut into thick slices.

The selection changes with the season and the day you visit, so it is the kind of dish you will want to order every time you stop by. It also pairs very well with Japanese sake.

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An izakaya in the Yakuin area that has been operating for over 70 years, specializing in authentic Hakata yakitori (grilled chicken skewers).

The yakitori menu is said to include items unique to Fukuoka. They also offer a full range of à la carte dishes, so you may find yourself wanting to try all kinds of menu items with a drink in hand.

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Yakitori in Fukuoka is a local specialty known for its unique style and wide variety. It is served not only with chicken, but also with many other ingredients such as pork, all skewered on sticks.

The pork belly at this restaurant is said to be seasoned with just the right amount of salt. It is cut thick, and they say you can enjoy its juicy texture and rich flavor.

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Of course they serve yakitori (grilled chicken skewers), and they also have a wide selection of a la carte dishes.

The photo shows the "Keihan (chicken rice) ~chicken soup zosui (rice porridge)~," which is perfect To finish a drinking party. It has a gentle flavor while still fully infused with chicken stock, and is said to be excellent.

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This izakaya offers an Omakase course centered on yakitori (grilled chicken skewers) made with carefully selected branded chicken, and you can also add extra skewers to suit your taste and enjoy them with drinks.

In addition to the alcohol menu, they also have a wide selection of soft drinks, which is a nice plus.

Inside, there are only counter seats, making it easy for two people to sit side by side and enjoy conversation.

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Among the wide variety of yakitori (grilled chicken skewers), the tsukune (chicken meatball skewer) in particular is said to be outstanding.

It comes with kinkan (immature chicken egg yolk), and the flavor is said to come together when you eat them in one bite. The piping hot, crunchy tsukune and the chilled chicken kinkan, which pops in your mouth, are also popular for their fun contrast in texture!

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The "yaki-onigiri (grilled rice ball) topped with egg yolk" included in the course menu also comes with a nice touch, as they spray it with gold flakes. Its bright presentation makes it especially appealing.

It is said to taste even better when topped with yama-wasabi (Japanese horseradish) from above.

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This izakaya is in a great location, just a 4-minute walk from Yakuin-odori Station. You can enjoy irori-yaki (hearth grilling), with meat, seafood, and vegetables grilled over an irori (traditional sunken hearth).

The interior has a Japanese feel, but it is not too formal and has a homey atmosphere, making it easy to drop in even for first-time visitors.

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The specialty "irori-yaki (hearth grilling)" is a fun barbecue-like style where you cook it yourself over the irori (sunken hearth) set at Each table.

The large and satisfying "yaki-kaki (grilled oysters)" are said to be excellent, and the "kuruma ebi (Japanese tiger prawns)" are also outstanding for their fresh, plump texture.

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Among the wide variety of kushiyaki (grilled skewers) on the menu, the "komochi ayu no shioyaki (salt-grilled sweetfish with roe)" especially drew many reviews calling it excellent.

People say the ayu is filled with more roe than expected, making it satisfyingly hearty and highly satisfying.

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This izakaya serves authentic yakitori made with Hakata jidori (free-range chicken from Hakata) grilled over binchotan (high-grade charcoal).

The interior has a clean feel and a homey atmosphere. It is a great fit when you want to get drinks with close friends around Yakuin Station.

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One skewer you definitely want to order is "torikawa (chicken skin)," a style of yakitori said to be unique to Fukuoka.

The surface is grilled until crisp, and both the sauce and salt versions are said to be excellent. The seasoning of the sauce in particular really shows the shop's character and tastes great.

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Many people are drawn in by the unique name and order the tsufuyaki onigiri (grilled rice ball loaded with rich seafood) To finish.

This luxurious rice ball is topped with uni (sea urchin) and ikura (salmon roe), and the uni is said to be easy to eat with no strong distinctive flavor.

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This highly rated izakaya near Yakuin Station is known for letting you enjoy Kyushu brand beef such as Saga gyu (Saga beef), as well as fresh fish served as sashimi.

The staff are known for their energetic service, and the open interior also comes with Private rooms. It is a great place to visit for a casual get-together with close friends.

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The restaurant’s most popular item is the "Meibutsu Potato Salad (house specialty potato salad)." It is served as an otoshi (small appetizer), and a nice bonus is that refills are free.

This unique dish comes topped with a special soy sauce based sauce, and it is said to be so good you could keep eating it forever.

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The "goma saba (mackerel with sesame sauce)" is a standard menu item that many people order, and it is said to go perfectly with drinks.

The mackerel is very fresh and pleasantly firm, and it is said to taste great when eaten with goma miso (sesame miso), yakumi (condiments), and wasabi.

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This izakaya is popular for its yasai-makigushi (vegetable wrapped skewers), grilled skewers made by wrapping seasonal vegetables in pork or bacon.

The interior has a calm Japanese style atmosphere and offers a range of seating options, including Private rooms and terrace seats. It is nice that you can choose based on the season or your preference.

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At Yasai Maki Kushi (vegetable wrapped skewers), one fun part of the experience is choosing what you want to order from the large number of samples they bring right to your table.

By pairing meat with vegetables, these hearty items are hugely popular for feeling healthy too.

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This restaurant is known for its vegetable wrapped skewers, but people also say the à la carte dishes are great.

The photo shows the “Kuroge Wagyu (Japanese Black Wagyu) Shio Motsuni (salt-seasoned offal stew).” In addition to the motsu, it contains tofu and burdock root, and the seasoning is said to be so good it goes perfectly with beer.

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This izakaya is known as a place where you can enjoy excellent Clay Pot rice in a space with an appealing wa-modern (Japanese modern) atmosphere.

At the start of the course, they offer a service where you can choose your favorite chopstick rest. This restaurant comes recommended when having a Japanese dinner in Yakuin with someone special.

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The restaurant’s signature Clay Pot rice. Along with plain white rice, they offer a lineup of takikomi gohan (seasoned mixed rice) cooked with a variety of ingredients.

The "Kani to Ikura no Takikomi" in the photo, topped with ikura (salmon roe) arranged in a heart shape, looks great in pictures and is sure to liven up any group gathering.

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The photo shows "kuroge Wagyu (Japanese Black Wagyu) sukiyaki" served as the main dish of the course.

The sweetness of the warishita sauce is said to be just right, mixing well with the tender meat for a great taste. It also pairs perfectly with white rice cooked in a Clay Pot.

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This popular izakaya is loved by locals in Yakuin as an old-school yakitori restaurant.

The yakitori, grilled over binchotan (high-grade white charcoal), has a great reputation. The drink menu and All you can drink plans are also extensive, and it seems especially popular with people who enjoy alcohol.

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The yakitori at this restaurant, whose motto is serving fresh ingredients, are all skewered by hand On-the-Day.

The “gyu-bara (beef short plate)” is said to bring out the meat’s natural sweetness thanks to the onion skewered together with it.

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The carefully grilled tonsoku (pig's trotters) is one dish you'll want to share with friends.

This cut is known for its collagen-rich, bouncy texture, but the grilled surface turns nice and crispy, giving it an addictive taste.

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This izakaya offers a relaxed interior where you can enjoy Kyushu cuisine. Their very popular specialty is Tome Teba, which won the grand prize in a Kara-age competition.

Many reviews say the staff are brisk and efficient, with thoughtful attention to detail, so you can feel at ease bringing someone important here.

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The "Tome Teba" is said to be a dish of crispy chicken wings coated well in a sweet sauce, and just like the name suggests, you will not be able to stop reaching for more.

They also have "Kara Teba," which lets you enjoy habanero-like heat, so ordering both and comparing them sounds like a lot of fun.

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If you want to enjoy local flavors, the photo shows the recommended Hakata motsu-nabe (Hakata offal Hot Pot). This dish is packed with the restaurant’s care and uses only Special Domestic beef motsu (offal).

The soup, with a nice yuzu flavor, is said to be irresistibly delicious.