Right Next to Tokyo Station! 20 Recommended Izakaya Around Kanda Station

Photograph:tabelog.com

This izakaya serving great yakitori (grilled chicken skewers) is a 3-minute walk from JR Kanda Station. It is known for carefully skewering Domestic chicken and grilling it with care.

This izakaya has roots in Osaka, and one of its standout features is that you can enjoy rare chu-hai (shochu highball) drinks that originated in Osaka. They also serve udon (Japanese wheat noodles) made with Kansai-style dashi broth.

Photograph:ユン2025

The popular menu item "kushiyaki assortment (grilled skewer assortment)" lets you enjoy grilled skewers made with various parts of chicken. The "negima" on the far left in the photo is a classic yakitori skewer made by alternating chicken thigh and green onion.

The liver to its right and the tsukune (minced chicken meatball) second from the right are also regular members of the yakitori lineup.

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They have a wide variety of shochu based highballs, including the "Osaka Hiyashi Ame Chu-Hi."

They also offer a 2.5-hour All you can drink course, where you can enjoy a range of chicken dishes along with draft beer, chu-hi, Japanese sake, and other drinks.

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Just a 2-minute walk from JR Akihabara Station. This Japanese-style izakaya has Private room seating for every table, and the private rooms can accommodate groups ranging from 2 to 30 people.

They offer seasonal ingredients from all four seasons and fresh fish dishes shipped directly from production regions all over Japan. There are various courses that come with All you can drink.

Photograph:まーーきのっ！！

The “Sengyo 5-shu assortment” is an assortment of sashimi such as tuna, salmon, and octopus.

The salmon has just the right amount of fat and seems to melt in your mouth, with a clear sense of freshness.

Photograph:不思議の国のレオン

Mentaiko udon (udon with spicy cod roe) is the signature menu item at this restaurant, and many customers order it. The rich mentaiko cream sauce clings to the chewy udon, making it very tasty.

The aroma of the nori (seaweed) is said to bring out the savory flavor of the mentaiko mayonnaise.

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About a 1-minute walk from JR Kanda Station, this izakaya lets you enjoy seasonal ingredients sourced from around Japan. They offer courses in a wide range of price points, making it easy to choose one that fits the occasion.

They stock more than 60 kinds of Junmaishu and have a wide selection of Japanese sake and shochu. There are also Private room options where you can enjoy your meal in a calm setting.

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Shinpachi’s specialty is nodoguro (blackthroat seaperch). The fish’s formal name is akamutsu (rosy seabass), but this premium fish is called nodoguro because the inside of its throat is black.

Even though it is a white fish, it is rich with fat and known for its full flavor and umami. On this day, they served nodoguro from Nagasaki.

Besides grilled fish like in the photo, they can also prepare it as sashimi if you prefer.

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The popular menu item “Seasonal Sashimi assortment” (5 servings) comes in a bold presentation that looks beautiful and tastes great.

Since it was a 5-serving order on this day, the sea bream sashimi was served as ikezukuri (sashimi arranged on the fish’s head, tail, and center bone).

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About a 7-minute walk from Kanda Station, Hakata New Komatsu is an izakaya where you can enjoy famous Kyushu foods, including Hakata specialties like motsu-nabe (offal Hot Pot) and mentaiko (spicy pollock roe), as well as Kyushu and Miyazaki specialties like chicken nanban.

The Hot Pot soup is made with soy sauce and miso brought in from Kyushu, and the motsu filling uses Domestic beef small intestine with no off notes, according to the restaurant.

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The signature menu item is motsu-nabe (offal hotpot) Kyushu shoyu (soy sauce). This classic soy sauce based flavor comes with large pieces of motsu, making it a Manzoku dish. After finishing the ingredients, the popular way to end the meal is to add ramen.

They also offer motsu-nabe Uma-Kara Miso, made with miso from Kyushu as the base, and they recommend ending it with a cheese risotto.

Photograph:一級うん築士

"Aburi Mentaiko (lightly seared spicy pollock roe)" is a dish made by quickly searing mentaiko (spicy pollock roe), a Hakata specialty made from the ovaries of Alaska pollock seasoned in a chili pepper marinade.

Its mildly spicy flavor is popular because it goes well both as a snack with alcohol and with rice.

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Just a 2-minute walk from JR Kanda Station. This izakaya centers on seafood dishes, where you can enjoy Special fish as sashimi or grilled dishes.

The courses with All you can drink are popular because they let you enjoy fresh ingredients in a wide variety of dishes. There are about 100 kinds of drinks, including rare local sake and craft beer.

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Popular with sashimi lovers is the assorted varieties available sashimi assortment. The fish, sourced from Toyosu (one of Japan’s largest wholesale markets), is said to be surprisingly fresh.

The chutoro and akami cuts of tuna are said to be thickly sliced, so you can really taste how good they are.

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Their popular menu item "Kaiho" is a dish of nori-maki sushi topped with sashimi and ikura (salmon roe), among other ingredients.

The sashimi and fish roe are piled on so high they nearly spill over, creating a bright and eye-catching look. It has a lavish feel that lives up to the name, which means "treasures of the sea," and some reviews also said they were happy to see the ikura was large and plump.

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This izakaya is a 3-minute walk from JR Kanda Station and offers a wide selection of Japanese sake. It is well known for having a full lineup of dishes that go well with Japanese sake, including tempura, sashimi, and soba.

They also offer a course with All you can drink from 100 kinds of Japanese sake with no time limit, a plan that is especially popular with sake lovers!

Photograph:Jのぶらり旅

One of this restaurant’s signature items is the "aburi shime-saba (seared cured mackerel)" shown in the photo. They put on a very dynamic performance by searing it with a burner right in front of you.

The shime-saba, cured with salt and vinegar, is said to be richly fatty to the point it almost drips, and an excellent match for Japanese sake.

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The drink selection focuses on Japanese sake, and they offer a wide range of beverages, from draft beer and fruit liqueurs to shochu, wine, and non-alcoholic drinks.

You can also order A la carte, but if you enjoy alcohol, the All you can drink plan is recommended. They also have a reasonably priced course with All you can drink 100 kinds of Japanese sake, which is said to be hard to resist for Japanese sake lovers.

Photograph:tabelog.com

Just a 1-minute walk from JR Kanda Station. This is an izakaya where you can enjoy Yamagata-ken (Yamagata Prefecture) local cuisine, local sake, and Osaka specialty kushiage (deep-fried skewers).

In addition to local sake from Yamagata-ken, they also have a wide selection of carefully chosen Japanese sake, shochu, and umeshu (plum wine) from around Japan.

Photograph:taku@グルメと旅の記憶

Yamagata meibutsu imoni (Yamagata's famous taro stew) is a Hot Pot dish made by simmering satoimo (taro), beef, konnyaku (yam cake), and negi (Japanese leek). In Yamagata, the autumn outdoor gathering called imoni-kai is well known.

The broth is full of good dashi flavor, and the comforting taste of the satoimo is said to be soothing.

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Osaka's famous local specialty, kushiage (deep-fried skewers), is said to be made from a secret recipe handed down from a well-known restaurant in Osaka.

Kushiage consists of meat, fish, and vegetables skewered, coated in batter, and deep-fried, with more than 40 kinds of fillings available. You eat them by dipping the skewers into the sauce generously poured into the container.

Photograph:東京ビール女子のグルメ日記

Just a 2-minute walk from JR Kanda Station. This izakaya (Japanese pub) serves dishes made with seafood from Noto and Kanazawa, areas known for their rich bounty from the sea.

In addition to the popular fresh oysters, they also sometimes offer sashimi made with rare fish depending on the day.

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The “Honjitsu no Nama-gaki (today’s fresh oysters),” which almost every guest orders, are said to be a creamy and sweet delicacy.

The “Kiwami Nama-gaki (premium fresh oysters)” in the photo are a luxurious dish topped with ikura (salmon roe) and uni (sea urchin). The three flavors come together and fill your mouth with great taste. They pair perfectly with Japanese sake.

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The house made appetizer, "Homemade Rich! Creamy Tofu," served first is said to be made with fresh cream, soymilk, and kuzu (arrowroot starch).

People often say that izakaya (Japanese pubs) with good appetizers have a high standard across the whole menu, and the appetizer here is so popular that many people order a second helping, which is why it is also listed on the menu.

Photograph:つづな@フォトジェニックグルメ紀行

This izakaya is a 2-minute walk from Kodemmacho Station on the Tokyo Metro Hibiya Line. It is known for its wide selection of Japanese sake, and the “All you can drink Special Japanese sake tasting plan with 80+ varieties” is said to be a unique draw.

Among the courses, the most popular is the one that includes 6 dishes such as sashimi (raw fish slices) plus an all-you-can-drink Japanese sake plan.

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For the All you can drink Japanese sake, this place’s style is to pick whatever you like from the wide range of Japanese sake lined up in the large refrigerator and pour it into your own glass.

If you have trouble deciding, just ask the staff and they will kindly give you advice.

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It has a strong reputation for high quality fish dishes that pair perfectly with Japanese sake.

The sashimi assortment in the photo is popular for being fresh, tasty, and reasonably priced, and they also serve delicacies such as shiokara (salted fermented seafood innards), made by fermenting fish innards.

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Just a 1-minute walk from JR Kanda Station. This restaurant serves monjayaki, a Teppan-yaki dish born in Tokyo's old downtown area, and is popular for its creative monjayaki with a wide range of ingredients.

It also has a wide drink selection, including a 120-minute All you can drink course with draft beer and 30 labels of Japanese sake, so you can also enjoy it in izakaya style.

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The most popular item, the “Puri-to Oburi no Mentai Mochi Cheese Monja,” is said to be excellent, with cheese adding extra richness and mellowness.

Monjayaki (savory pan-fried batter) has a fairly loose batter, so the trick is to build a ring around the edge before cooking it. But no worries, if you ask, the staff will cook it for you.

Photograph:ぐーちょきばー

The photo shows Juyondai, a rare Japanese sake from Yamagata Prefecture. It is known for being sweet and easy to drink.

All of the Japanese sake here is said to be very fresh and kept at the right temperature, making this an irresistible spot for Japanese sake lovers.

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This izakaya is a 1-minute walk from JR Kanda Station. The head chef trained as an itamae (sushi chef) at a well-known sushi restaurant in Ginza, where many high-end restaurants are found, and personally sources Special seafood from the market.

As the name suggests, the restaurant offers a wide range of tuna dishes, which are also well reviewed. fully private rooms with doors are available for groups of 2 or more.

Photograph:Jのぶらり旅

"Hone-goto Maguro Nakaochi" is a fun, entertaining dish where you scoop off and eat the meat attached to the tuna backbone with a spoon.

This cut, called "Nakaochi," has lots of umami and just the right amount of fat, and it is said to be one of the tastiest parts of the tuna.

The dashimaki tamago topped with unagi (grilled eel) features fragrant kabayaki-style eel laid over fluffy rolled omelet made with dashi.

The sweet and savory sauce on the unagi goes perfectly with the egg. It is also said to be great with drinks or as a side dish with rice.

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About a 3-minute walk from JR Akihabara Station, this izakaya lets you enjoy a wide range of seafood dishes, including sashimi centered on maguro (tuna) and charcoal grilled fish skewers. They offer various courses with All you can drink, which are said to be popular with people who enjoy alcohol.

The interior has a calm atmosphere with a mainly woody design, making it a place where you can take your time and enjoy drinks and good food.

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The popular item “Honmaguro Hara no Danmen Sashi” features slices of honmaguro (Pacific bluefin tuna) sashimi beautifully arranged in a gradient from lean akami (lean tuna) to chutoro (medium fatty tuna) to otoro (fatty tuna).

If you order the “Sushi-meshi Set” of sushi rice and nori (seaweed), you can also enjoy making your own hand-rolled sushi.

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"Tan Yukhoe and Nama Uni (fresh sea urchin) Feast" is a dish served with raw Beef Tongue for sashimi and uni (sea urchin) arranged in a sea urchin shell.

Both the tongue and the uni have a melt-in-your-mouth texture, making this a rich and luxurious dish where their deep flavors come together. It also pairs perfectly with Japanese sake.

Just a 1-minute walk from JR Akihabara Station. This is an izakaya where you can enjoy fresh seafood dishes and Domestic Wagyu.

Many reviews especially praised the sashimi assortment for the seafood dishes and the Teppan-yaki Outside skirt for the meat dishes.

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The popular menu item “sashimi 5-point assortment” mainly features seafood from Hokkaido, such as tako (octopus), salmon, hotate (scallop), and hokkigai (surf clam). Every piece is said to be fresh, thick cut, and tasty.

The tako is tender, and the salmon is rich with fat and has a nice sweetness.

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The "Omelet (Zenbu Nose (all toppings))" is also a popular item with many reviews. It comes with all the toppings: mentaiko (spicy pollock roe), cheese, negi (green onion), and jako (small dried sardines).

The eggs are soft and creamy, and the crisp texture of the negi makes it fun to eat. The slight heat of the mentaiko and the mildness of the cheese are also said to be well balanced.

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A 3-minute walk from Mitsukoshimae Station on the Tokyo Metro Ginza Line. This is an izakaya where you can relax and enjoy Japanese sake and craft beer.

They have a wide selection of 150 kinds of Japanese sake, but there is no menu. If you tell the staff your preference, such as dry or sweet, they will choose one to match your food.

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The signature item is “Honjitsu no Nama Kaki (Fresh Oysters of the Day).” Since they source fresh oysters from around the country, the production region varies depending on the day.

These oysters are creamy and rich, with a nice ocean aroma, making them a perfect match for Japanese sake. You can order from just 1 piece.

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Among the many tasty dishes here, one of the most popular is the otoshi (small appetizer served at the start of a meal). It comes as five carefully prepared small plate dishes served together on a tray.

People say this otoshi alone goes great with quite a lot of drinks. It also gives you time to take it easy and choose what to order.

Photograph:こんとんじょのいこ２

About a 2-minute walk from JR Kanda Station, this izakaya is known for its wide selection of charcoal grilled dishes and Japanese sake.

Many customers choose the All you can drink course with drinks such as Japanese sake and order the food à la carte.

Inside, there are various seating options from counter seats to table seating, so it is easy to use for all kinds of occasions, from solo diners to large groups.

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The sumibiyaki (charcoal grill) "seasonal vegetable assortment" is said to have a quality you would not expect from an izakaya. You can enjoy it with three kinds of salt: regular salt, yuzu salt, and truffle salt.

For sumibiyaki, the assorted skewers are also popular.

Photograph:Tam-Ken gourmet

The otoro maguro (fatty tuna) straw seared is a dish in which rich, fatty otoro is quickly seared over a high temperature straw fire. It is eaten with an egg yolk sauce.

Some reviews say it has an amazing, aromatic flavor and is a must order menu item at this restaurant.

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About a 9-minute walk from Kanda Station, this izakaya is known for its tasty yakitori (grilled chicken skewers) cooked with an original sauce that has been added to and reused over time.

They also offer a wide selection of drinks, including Japanese sake from Fushimi, Kyoto, a well-known production region for sake, as well as Junmaishu, shochu, and fruit liqueurs.

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The "Rare Cut 5-Skewer assortment" is a yakitori assortment of parts that can only be taken in small amounts from a single chicken, such as hatsuochi (a rare cut near the heart) and momokaburi (a rare thigh cut).

Each one is juicy and delicious, and you can enjoy a unique texture depending on the cut.

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The "Meibutsu Lemon Sour" in the photo is popular. Once you finish your drink, you can order a "Kaedama Sour" with the lemon left in the glass.

They also offer a lineup of unique sours, including the "Odama Nanko-ume Sour" with one whole salted Nanko-ume (pickled Japanese plum) and the "Tomorokoshi no Hige-cha High" made with corn silk tea.

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Just a 1-minute walk from JR Akihabara Station. This izakaya offers a wide range of dishes, including fresh seafood delivered straight from the market and yakitori made with brand jidori (local premium chicken).

They also have a wide selection of drinks, and the courses with 3 hours of All you can drink are said to be popular. There are fully private rooms available for groups of 2 or more.

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They offer a wide selection of Hot Pot dishes, and the seafood and vegetable yose-nabe (mixed Hot Pot) in the photo is said to be packed with large shrimp and hotate (scallops).

It also comes with a variety of vegetables such as tofu, shiitake mushrooms, and green onions, and after finishing the ingredients, you can enjoy zosui (rice porridge), udon, or ramen in the remaining broth.

Photograph:どすこいユートピア

For ozukuri (sliced sashimi), they offer salmon, octopus, tuna, and hokkigai (surf clam), among others, and the popular choice in the photo is the "Today's Fresh Sashimi Assortment, 5 kinds".

In addition to fish dishes, they also have a full lineup of izakaya menu items such as grilled chicken skewers and fried dishes.

Photograph:美食家SHA

The specialty "yasai-maki (vegetable-wrapped skewers)" features vegetables such as mini tomatoes, lettuce, and negi (Japanese leek) wrapped in pork. There are 8 kinds.

The "yakitori (grilled chicken skewers)" comes in 8 kinds, including thigh, chicken wings, and gizzard, while the "yakiton (grilled pork skewers)" comes in 6 kinds, including pork belly and tongue, and all of them are said to be grilled up juicy.

Photograph:東京ヒトサシ飯

The "Atsugiri Tamagoyaki (thick cut Japanese omelet)" is said to be lightly sweet and softly cooked. Along with the eggs, the savory flavor of the dashi stock gently spreads across the palate, and its mild taste is said to warm the stomach.

Eating it together with the grated daikon radish on the side is the classic way to enjoy this dashi omelet.

Photograph:無芸小食

The photo shows the restaurant’s specialty, “otoshi oden (starter oden) All you can eat.” Oden is a type of traditional Japanese Hot Pot dish, and it comes with a variety of ingredients such as daikon radish, eggs, konnyaku (firm yam cake), chikuwa (tube-shaped fish cake), atsuage (deep-fried tofu), and ito konnyaku (shirataki-style konnyaku noodles).

Popular items include daikon radish soaked with dashi, boiled eggs, and atsuage, which is tofu deep-fried in oil.

Photograph:tabelog.com

The photo shows “Tenshi no Ebi Kushi,” made in the robatayaki (charcoal hearth grilling) style, where fresh seafood and vegetables are grilled right in front of you over charcoal.

Other ingredients include scallops, squid, mackerel, and corn.

Photograph:Em1

Just a 1-minute walk from JR Kanda Station. This izakaya is popular for its All you can eat + All you can drink course featuring seafood and oden (Japanese hot pot dishes), with a wide selection of 70 dishes on the All you can eat menu.

There is also a plan with All you can drink for drinks only, while food can be ordered à la carte.

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The "kaisen sashimi no masu-mori (assortment of seafood sashimi served in a wooden masu box)" is a luxurious dish with four kinds of seafood in a masu box: red shrimp, bonito, ikura (salmon roe), and negitoro (minced tuna with green onion).

It is also popular for its beautiful presentation in a wooden masu box, a vessel originally used for drinking Japanese sake.

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Oden (Japanese simmered hotpot items), a traditional simmered dish, is one of this restaurant's signature menu items.

The key to the flavor is the dashi made with kombu kelp from Hokkaido and katsuobushi (bonito flakes) from Kyushu. In addition to classics like daikon radish and eggs, they also offer more unusual items such as tongue and shumai (steamed dumplings).