Cheers at popular izakaya in Nagoya City, Aichi Prefecture! 20 recommendations by nearest station

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Despite its great location near Nagoya Station, this izakaya sits on the second floor of a building on a back street, giving it the feel of a hidden retreat for adults.

Mimizuku Meieki Ten offers counter seats where you can enjoy the live atmosphere, as well as table seating suited for groups.

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Robatayaki (traditional Japanese fireside grilling), a classic Japanese style of cooking ingredients over charcoal, is popular.

One of its appeals is watching the food grilled boldly in the open kitchen. For robatayaki that brings out the best in the ingredients, the recommended dish is "[Robatayaki] Today’s Fresh Fish," which lets you enjoy the flavors of the season.

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For robatayaki (fireside charcoal grilling), they also serve the stylish "katamari niku no poruketta (chunky meat porchetta)," which you can enjoy with several kinds of sauce. The surface is fragrant from the charcoal fire, while the inside is juicy.

The drink menu includes options like wine by the glass and highballs, so you can choose based on the food and your taste.

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Directly connected to the underground passageway from Nagoya Station, on the B1 floor of Nagoya Lucent Tower. Because this food court brings together famous restaurants from Aichi and Nagoya, you can casually enjoy a variety of Nagoya specialties.

There are courses with All you can drink included, as well as A la carte All you can drink plans, so you can also enjoy it like an izakaya (Japanese pub).

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In the food hall, you'll find Yabaton, a famous spot for miso katsu (pork cutlet with miso sauce), a soul food of Aichi residents.

Miso katsu is a local dish made by pouring miso sauce over tonkatsu (breaded and deep-fried pork cutlet). Miso, a traditional Japanese seasoning made from soybeans, is said to have rich depth and sweetness.

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At Unasho, a popular Nagoya specialty is hitsumabushi, with kabayaki (grilled eel glazed with a sweet-savory sauce) served over rice and enjoyed with yakumi (condiments) such as scallions and dashi broth.

At Torikai Sohonke, you can enjoy dishes made with Nagoya Cochin, Aichi Prefecture’s leading brand of jidori (free-range chicken).

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An izakaya near Nagoya Station, right by Exit 3. Here you can fully enjoy charcoal grilled chicken sashimi and other dishes made with Nagoya Cochin (Nagoya Cochin chicken), as well as other brand chickens from Aichi Prefecture and a variety of jidori (local free range chickens).

The interior has a Japanese modern look, put together in calm tones.

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"Tori Momo Sumibiyaki Sanshu Tabe-Kurabe" is a tasting of three charcoal grilled chicken thighs with a nice smoky aroma. It features Nagoya Cochin, Okumikawa-dori (chicken raised in Aichi Prefecture), and Ena-dori (a proprietary brand from a company headquartered in Gifu Prefecture).

Each one has a different texture and flavor, so you can enjoy comparing them.

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This is Nagoya Cochin (Nagoya breed chicken) shabu-shabu, served as one Hot Pot per person so you can eat at your own pace.

Shabu-shabu is a Japanese Hot Pot dish where ingredients are briefly swished through broth to cook them. When you take a bite of the thinly sliced Nagoya Cochin, its rich flavor and umami are said to spread across your palate.

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Located near Nagoya Station, the largest terminal station in the Chubu region, Uogashi Honpo Pichiten is an izakaya (Japanese pub) where you can enjoy tempura and seafood dishes.

In its lively atmosphere, be sure to try one of the good value courses with All you can drink.

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The tempura at this restaurant is also popular because you can choose your favorite ingredients A la carte, from seafood like shrimp and squid to vegetables like sweet potato and shiitake mushrooms, and enjoy them freshly fried.

Among them, the “Ebi-ten (shrimp tempura)” is especially popular, and the shrimp is said to be plump and tasty.

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The popular “10-ten assortment (super super super Manzoku)” comes served on a豪華なfunamori (boat-shaped sashimi platter), so it looks as good as it tastes. It is a luxurious dish that includes hon-maguro (bluefin tuna).

The sashimi assortment comes in a range of sizes, from a 3-item assortment to a 10-item assortment, which makes it easy to choose based on the size of your group.

For drinks, they also offer Japanese sake that pairs well with the sashimi, and Shikishima, a sake brewery in Aichi Prefecture, is also recommended.

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This izakaya has been getting attention for its robatayaki (fireside grilling) that pairs well with drinks and its "yakanta," where refills of alcohol are served in a kettle.

The seating includes counter seats with a view of the kitchen, as well as fully private rooms where you do not have to worry about other guests.

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For the robatayaki (fireside charcoal grilling), they choose fresh seasonal fish and grill it so the outside turns nice and fragrant while the inside stays tender and flaky.

The charcoal fire brings out the food’s natural flavor, making it the kind of good food you’ll want to take your time with alongside a drink.

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The robatayaki menu also includes healthy vegetables such as the steamed "whole onion," which brings out its natural sweetness.

You eat the onion with sea salt or herb salt, adding extra flavor while letting the ingredient’s own taste shine.

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Located inside JR Central Towers, a super high-rise mixed-use commercial building in Nagoya, Aichi Prefecture, this place lets you take care of shopping and dining all in one spot.

At this restaurant, tofu dishes are the main focus, and they also offer kaiseki (traditional multi-course meal) courses with All you can drink, so you can enjoy it in an izakaya-style setting.

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The kaiseki course built around rich house-made tofu is popular because you can enjoy a range of dishes served in small bowls, from tofu dishes as the main focus to Appetizers, otsukuri (sashimi), grilled items, and a finishing rice or noodle dish.

They also offer a wide selection of drinks to enjoy with the meal, from beer and sours to Japanese sake.

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Yuba (tofu skin) made with soy milk from Kyo Tofu Fujino is also one of the signature menu items. People enjoy the hands-on experience of lifting it up themselves and the fresh just-made feel of the nama-yuba (fresh yuba).

Other popular items include oboro-dofu (soft tofu), which comes with free refills, and other gentle Japanese dishes centered on tofu.

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"Koshitsu x Sengyo x Jidori Uminotori" is a relaxing izakaya with the warmth of wood and a shoes-off style.

Along with the stylish counter seats, enjoy a fun time and lively conversation in the Semi-private room or fully private room.

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The recommendation is the menu of morning-caught fresh fish delivered from fishing ports around the country. Because the head chef makes a Special selection, you can enjoy quality seafood that is in season at that time.

The lineup includes items such as the "Chokuso Sengyo no 5-shu Moriawase (5-type assortment of directly shipped fresh fish)," which brightens up the table. They also offer imo (sweet potato) and mugi (barley) shochu (assorted varieties available), as well as Japanese sake, and some customers enjoy them with fresh fish as a snack.

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For a lively, fun gathering, it’s also nice to gather around a Hot Pot together.

The photo shows the “Domestic beef motsu Hot Pot.” Motsu Hot Pot is a Fukuoka and Hakata style Hot Pot dish made by simmering beef or pork Horumon with vegetables such as cabbage in broth.

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Sakae is known as the largest downtown district in Nagoya, Aichi Prefecture. Among the many places to eat and drink there, this izakaya offers fresh fish sourced from Toba, Mie Prefecture.

The stylish, cafe-like interior has counter and table seating, and the compact space is said to feel calm and comfortable.

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Fresh fish delivered daily straight from Toba Fishing Port. They do not use frozen fish or processed products, and you can enjoy the day's recommended catch prepared in house.

The photo shows Noritake Maguro, a house specialty made with Nido-ne Maguro, aged Ise Maguro (Ise tuna), a farmed brand from Mie Prefecture.

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A homemade craft sour with the bright flavor of Domestic non-waxed lemons.

The house specialty, "Meibutsu Nike Lemon Sour," is made by crushing the lemon peel and seeds into the drink, while the "Binzuke Lemon Sour" is an aged sour made by soaking lemons in Kinmiya shochu (Japanese distilled spirit).

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Along Princess Odori, lined with places to eat and drink, this is a popular spot for local Nagoya specialties known as Nagoya-meshi (Nagoya cuisine), including junkei Nagoya Cochin (purebred Nagoya Cochin chicken) tebaski (chicken wings) and miso kushikatsu (miso-coated deep-fried skewers).

With a nice atmosphere that brings to mind old-school izakaya pubs, the restaurant draws many customers of all ages.

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Junkei Nagoya Cochin (purebred Nagoya Cochin) is used in dishes such as tebasaki (chicken wings), kushiyaki (grilled skewers), and miso nikomi kishimen (flat wheat noodles simmered in miso broth).

Kishimen is a type of flat noodle and one of Aichi Prefecture's soul foods.

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In Aichi Prefecture, hatcho miso (long-aged soybean miso made with salt) is famous.

The "Nagoya specialty! Dote Miso Nikomi" features sweet and savory miso coating beef tendon and konnyaku (firm yam cake), and it is also recommended as a dish to enjoy with alcohol.

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Just a 1-minute walk from Sakae Station on the Higashiyama Subway Line. This is an izakaya where you can enjoy Hokkaido seafood while staying right in Aichi.

Inside, the brightly decorated space with its large fishing flags is lively, with customers and staff calling out to each other.

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The signature menu item is the "tsufunabe (seafood Hot Pot)," made with plenty of seafood such as ankimo (monkfish liver) and oysters.

Each ingredient is fresh and full of flavor, and the miso and dashi broth is said to be rich as well. It comes with a finishing course, making this a Hot Pot dish you can enjoy to the very end.

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The “You haven’t started until you eat this! Ikura Kobore-meshi (rice topped with overflowing salmon roe)” comes with the staff’s lively calls and is a photo-worthy dish piled high with plenty of ikura.

They also offer a full lineup of seafood from Hokkaido, including the beautifully presented “Zeitaku Hokkai Sashi 8-shu assortment” and sushi.

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Uo to Tsukune Tokochan is an izakaya on the first basement floor of a building, with stylish wood tables and lighting that give it a hideaway feel.

They carry hard to find Japanese sake such as Zaku, which was selected as the toast sake at the Ise-Shima Summit.

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Tsukune (seasoned chicken meatballs) is made by kneading ground meat and shaping it by hand. The "Jishin Manman! Tsukune Assortment" lets you enjoy 5 flavors, including one with egg yolk, one with cheese, and one topped with grated daikon radish and ponzu sauce.

They say it has a soft and airy texture, making it easy to finish in no time.

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Seafood arrives fresh from the market every day. Each thick cut has a great fresh, springy texture.

One of the recommended menu items is the "Nagoya specialty! Doteyaki," made with beef tendon and quail eggs coated in rich Hatcho miso.

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At Hakata Yasai Maki Kushi Kibakumon Sakae Ten, you can enjoy izakaya dishes from the Kyushu region, including Fukuoka and Hakata, both known for their many local specialties.

The restaurant has counter seats in front of the showcase lined with the grill area and ingredients, as well as table seating.

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Motsu-nabe (offal Hot Pot) is a familiar favorite in Hakata. At this restaurant, you can choose the soup for the "Domestic beef motsu-nabe" from green onion soy sauce, beef dashi broth, or mala miso.

The soup, filled with the good flavors of the motsu and vegetables, has a refined taste, and some say it goes very well with alcohol.

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The photogenic "yasai-maki kushi (vegetable wrapped skewers)" feature assorted varieties available of vegetables wrapped in Domestic pork. They also offer creative skewers, making for a lineup that will have you wanting to order several.

Among the photo-worthy menu items are colorful chu-hai (shochu highballs) with fruit in them.

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They offer Nagoya Cochin and other Nagoya gourmet dishes, along with Japanese sake, shochu, and (assorted varieties available) alcoholic drinks.

This izakaya has fully private rooms for all seats and can accommodate anywhere from 2 people to large groups. It is perfect when you want to prioritize a private feel.

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The "Nagoya Cochin Sumibiyaki" is a limited-quantity menu item made with fresh Nagoya Cochin (Nagoya Cochin chicken) processed that morning.

The savory aroma of charcoal grilling and the firm bite and flavor unique to jidori (free-range chicken) are likely to keep you coming back. They also serve skewers of Nagoya Cochin thigh and seseri (neck meat), as well as dishes made with Okumikawa-dori (Okumikawa chicken).

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This is tenmusu (rice ball topped with tempura shrimp), a Nagoya specialty that started in Mie Prefecture. Shrimp tempura, coated in a flour-based batter and deep-fried in oil, sits on a shaped rice ball.

Zenseki Kanzen Koshitsu Kinshachi Sakaba Nishiki Ten is a popular restaurant that serves Special ingredients prepared in a variety of ways.

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Located in the lively Sakae area, Niku To Sakana No Kyomachi Koshitsu Konjaku Monogatari is a hidden izakaya where you can relax in a Private room and enjoy a meal and drinks.

They have Private rooms with a couple sofa that brings two people closer together, easy-to-sit-in Sunken kotatsu seating, and mezzanine loft seats.

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The staircase style assortment of Wagyu beef sushi is a great-looking dish that will make you want to take a photo.

The Tottori Wagyu is cooked at a low temperature, giving it a moist finish. It is not limited to the assortment, and you can also easily order it A la carte.

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The seafood menu is also popular, including seasonal sashimi and oysters. The “tsufu-gaki (oysters topped with luxury seafood)” comes topped with premium seafood like uni (sea urchin) and ikura (salmon roe).

Seafood dishes are said to pair well with Japanese sake. Be sure to enjoy the pairing with Special local sake, especially selections from Aichi Prefecture.

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"Sangenjaya" is a stylishly renovated kominka (traditional Japanese house) over 100 years old, with a playful feel and a great atmosphere.

In addition to counter seating, there are standing tables and a chukaikai no zashiki (raised tatami seating area). With modern touches worked in, it feels like a hideaway space that suits a wide range of occasions.

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The menu features many creative and well-crafted izakaya dishes, and you can find items unique to this restaurant.

The "Densetsu no Rea Katsu (Legendary Rare Cutlet)" is said to be outstanding, with a great contrast between the crisp coating and the tender rare meat, plus an excellent onion soy sauce.

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For alcohol, they recommend draft craft beer on tap that changes weekly, along with natural wines such as white, red, and orange.

You can feel the restaurant’s attention to detail in everything, from the stylish interior and tableware to the original dishes and drinks.

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At Uni Yokocho, an izakaya around Yabacho Station, they serve completely additive-free shiomizu uni (brined sea urchin).

Along with sea urchin dishes, they also offer fresh fish and a la carte dishes. They also have a wide range of courses with All you can drink, so you can enjoy the place in many different ways.

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The shio-mizu uni (saltwater-packed sea urchin) is sourced from Hokkaido through a unique route. It has no off notes, and you can enjoy uni’s natural rich flavor and melt-in-your-mouth texture.

They recommend the additive-free uni sashimi, as well as the "4-kind assortment," which lets you directly taste the differences between production regions.

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They have an excellent selection of Japanese sake, including some rare labels. Japanese sake brings out the best in the rich and creamy uni (sea urchin), creating a great pairing.

The All you can drink course, which includes more than 10 kinds of Japanese sake, is popular.

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Mameya genge is an izakaya serving popular Japanese dishes such as tofu and toban-yaki (ceramic plate grilling).

The stylish Japanese modern interior has a calm layout with all seats in Private rooms. Its hideaway location on the first basement floor of a building is part of the appeal.

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Tofu that has been Homemade since the restaurant first opened. These tofu dishes are said to value the natural taste of the ingredients, with the sweetness and richness of Domestic soybeans spreading across the palate.

The "Jikasei Kumiage Tofu (Homemade Scooped Tofu)" is a dish enjoyed as is, topped with katsuobushi (dried bonito flakes) made by boiling bonito at high heat and then smoking it, along with dashi soy sauce and more.

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Soy milk shabu-shabu, made during the process of making tofu, is the restaurant’s signature dish. You can choose your meat from Aichi-gamo (Aichi duck) or Mikawa-buta (Mikawa pork).

Another recommended option is toban-yaki (grilled on a ceramic plate) with beef, pork, or duck, cooked over heat on a ceramic plate.

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At Taishu Meshi Sakaba Wairo, izakaya dishes with touches of Chinese and Taiwanese flavors and craft beer are popular.

The interior is stylish, but it also has a lively atmosphere where you can relax and enjoy food and drinks.

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The recommended dishes are “Maozedo Spare Ribs” made with the restaurant’s own spice blend and the meaty “Kagoshima Kurobuta (Berkshire pork) Coarsely Ground Shumai”.

In addition, they also serve “Juicy Suigyoza (boiled dumplings),” which have smooth skins that make them easy to eat, and these are counted among the three signature specialties.

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As for alcohol, they offer a wide range of drinks, including Taiwanese craft beer, bottled sours served in unique styles like the one in the photo, Japanese sake, and (assorted varieties available) cocktails.

The drinks in the showcase are self service, so you go and pick them up yourself.

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This izakaya is in an easy-to-stop-by location, within walking distance of both Yabacho Station and Sakae Station. It is known for its wide selection of snacks and small plates, including yakitori made with Nagoya Cochin (Nagoya chicken) grilled over charcoal and oden.

By day, the focus is mainly on ramen, while at night it mainly serves as an izakaya. In addition to counter seating, the restaurant also has table seating and Private room options, making it easy to use for a variety of occasions.

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The Nagoya Cochin (Aichi free-range chicken) is grilled all at once over high heat from charcoal. The recommended choice is the thigh grilled with Special soy sauce tare or chicken salt.

Among the charcoal grilled dishes, they also offer vegetable wrapped skewers with pork belly, where the rich flavor of the meat blends into the vegetables (limited quantities).

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Be sure to try the chicken paitan oden soaked with dashi and the charcoal grilled dishes, along with the restaurant's carefully selected Japanese sake served at the right temperature.

They offer a lineup of Special Japanese sake from around Japan selected for each season, as well as labels from Aichi and the owner's selected "Japanese sake tasting set."

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This izakaya has group locations across Nagoya in Aichi Prefecture, where you can enjoy seasonal seafood dishes, oden (Japanese fish cake and vegetable stew), and Japanese sake.

Many people rate the service highly, saying the staff are friendly and kind, which guests really appreciate.

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The "7-kind sashimi assortment" that adds color to the table includes the restaurant's top pick, chutoro (medium fatty tuna).

Besides sashimi, the fresh seafood also shines in the recommended sushi style where rice and seafood are placed on top of nori (seaweed) and intentionally not shaped by hand.

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Oden (Japanese stew simmered in dashi broth) is a Japanese dish in which various ingredients are simmered in broth. At this restaurant, the ingredients change with the seasons.

The oden, with dashi said to soak into each ingredient, also makes a good snack with Japanese sake. Another nice point is that you can try Japanese sake from different regions little by little by the glass.