20 Izakaya Picks Around Tokyo's Kyobashi Station! Popular Spots Within Walking Distance from the Station

Kome to Sakana Sakanasama Nihonbashi Kayabacho Ten is a place where you can enjoy fresh seafood, delicious rice, and other Special ingredients selected from all over Japan in a casual izakaya-style setting.

The calm space has table seating and lively counter seating. It is about a 10-minute walk from Kyobashi Station, on the basement first floor of a building on Heisei-dori (Heisei Street).

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One thing that sets this place apart is its selection of obanzai (traditional Kyoto home-style side dishes). The lineup changes from day to day, but the appeal is that you can enjoy small portions of dishes that pair perfectly with alcohol.

The photo shows the “5 Kind Obanzai Set,” which is also fun to look at. They also offer 3-kind and 7-kind sets.

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They say every dish made with fresh fish is excellent, from sashimi and salt grilled fish to simmered fish.

The "Monosugoi Saba" is the most popular item on the menu, known for its large size and satisfying portion. The rich fat on it is sweet and tasty, and it goes great with the signature Clay Pot rice and drinks.

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Founded in 1923, Nihonbashi Otako Honten is a long established restaurant where you can enjoy Tokyo oden, classic izakaya dishes, and good drinks.

The interior has a calm Japanese feel, with counter and table seating. It is a 1-minute walk from Nihonbashi Station and 10 minutes from Kyobashi Station.

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Oden is one of Japan’s traditional simmered dishes.

The Tokyo oden served here is known for its rich broth, which has been added to and simmered over many years. They offer a wide selection, including eggs, daikon radish, and beef tendon. Every item is well infused with the broth and tastes great, making it a good match for drinks.

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The photo shows the restaurant's signature toumeshi (tofu over rice), a dish with big visual impact. It features tofu soaked with oden broth boldly placed on top of rice cooked with soy sauce.

The firm cooked rice and soft tofu are said to make a great textural match. They also offer a half-size option called “Han-toumeshi.”

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Kaki Sakaba Hokkaido Akkeshi Nihonbashi Honten is on the basement level of a building, a 1-minute walk from Nihonbashi Station and 8 minutes from Kyobashi Station. This izakaya lets you enjoy dishes made with kaki (oysters) shipped directly from Akkeshi, Hokkaido.

The interior has a calm Japanese feel, with both counter and table seating.

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Maruemon (brand oysters from Akkeshi) are said to have a rich and creamy taste. You can enjoy them raw all year round, or order them grilled or steamed.

The "Maruemon Oyster Tasting Set (3 varieties)," which lets you compare three kinds of oysters including Maruemon, is also popular.

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Every dish is said to pair perfectly with alcohol. Another draw is the wide selection of Hokkaido (northern Japan)-made shochu and wines.

The "oyster gratin," said to go well with wine, is an excellent dish that matches creamy oysters with rich cheese. They finish it by searing it right in front of you.

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At Tokyo Imaiya Honten, you can enjoy yakitori made with Hinai jidori (Hinai free-range chicken) from Akita Prefecture and dishes made with seasonal ingredients in a casual izakaya style. It is about a 14-minute walk from Kyobashi Station, on the 6th floor of the Marunouchi Building directly connected to Tokyo Station.

One of its highlights is the window-side counter seats and table seating with a full view of Tokyo Station.

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Hinai jidori (premium Japanese chicken) is one of Japan’s three most prized chickens, known for its firm dark meat and sweet fat. A chef called a yakikata-nin (certified grill master), who has passed a certification test, carefully grills it over charcoal.

The photo shows the "tegone tsukune (hand-shaped chicken meatball)," made by shaping ground chicken and grilling it until plump and juicy. It is eaten dipped in fresh egg yolk.

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They offer a Special selection of well-known drinks from across Japan. They also say you can casually enjoy rare Japanese sake here.

Every dish is said to pair well with drinks, but one of the restaurant’s special features is the sherry-based “Yakitori Senyo Lemon Sour,” made with pairing with yakitori as the top priority.

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Nihonbashi Torikyu is a yakitori restaurant where you can enjoy carefully grilled sumibiyaki (charcoal grilled) chicken skewers and drinks. The calm interior, with the warmth of wood, includes table seating as well as counter seats where you can watch the cooking.

It is about a 14-minute walk from Kyobashi Station, on the basement level of a building along Suzuran-dori (Suzuran Street).

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They offer both courses and a la carte dishes. The most popular option, the "Torikyu Yakitori Course," includes 8 skewers plus a sakizuke (small appetizer), salad, konomono (pickles), and chicken soup.

The "teba" in the photo, or chicken wing, is said to be a great dish to go with drinks, with juicy, flavor-packed meat and the crisp texture of the skin. You can also order it a la carte.

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The house specialty, Torikyu Dango, made with minced meat from several different cuts, is said to be juicy and delicious. They do not use any binders at all, so you can enjoy the meat’s natural flavor.

Besides yakitori (grilled chicken skewers), they also offer a wide range of vegetable skewers and izakaya dishes that pair perfectly with drinks.

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Genshi Sumiyaki Iroriya Higashi Ginza Ten is an izakaya where you can enjoy robatayaki (fireside grill cooking) made with seasonal ingredients. It is a 1-minute walk from Exit A7 of Higashi-Ginza Station and about 10 minutes from Kyobashi Station, and this hideaway-style izakaya is on the first floor of a building along Matsuya-dori.

It has counter seats where you can watch the cooking and Sunken kotatsu seating where you can stretch out your legs.

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The restaurant’s famous “Senjo-meshi,” topped with plenty of ikura (salmon roe) from Hokkaido over warm rice, is hugely popular. Ikura is salmon or trout roe with a nice texture that pops in your mouth.

The staff cheerfully call out as they pile it on right in front of you until it overflows from the Rice bowl. It is said to be undeniably delicious.

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One feature is the wide selection of seasonal local sake from around Japan. The menu is also said to be full of dishes that pair well with drinks.

The photo shows the popular "Nikuyatsu Shiitake no Aburi" grilled thick shiitake mushrooms. With each bite, the rich flavor of the shiitake spreads through your mouth, and it is said to go perfectly with Japanese sake.

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Ao Yuzu Tora is popular for its tasty seafood dishes and Japanese sake. The spacious interior has a calm atmosphere, with window-side table seating overlooking Tokyo Station and Private room options as well. It is easy to use for many different occasions.

The restaurant is about a 14-minute walk from Kyobashi Station and is located on the 6th floor of the Marunouchi Building, directly connected to Tokyo Station.

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The signature dish, "gindara (sablefish) Saikyo-yaki (Kyoto-style miso grill)," is by far the most popular. Saikyo-yaki is a dish in which fish or meat is marinated in Kyoto's traditional Saikyo miso and then grilled.

The gindara is said to be thick and large, with perfect grilling, and even the skin tastes great. It has a rich seasoning that goes well with rice or alcohol.

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They also offer a wide variety of well-reviewed izakaya dishes that pair nicely with drinks.

The photo shows the "Funamori" assortment, where you can enjoy 7 kinds of seasonal fish sashimi. Not only is everything fresh and delicious, but the lavish presentation also makes it a feast for the eyes. It is said to serve 2〜3 people.

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“Maizakura” is an izakaya where you can enjoy seasonal ingredients such as fresh seafood delivered directly from the wholesale market and traditional Japanese vegetables. It is located on the 6th floor of a building about a 2-minute walk from Kyobashi Station.

The interior has a calm atmosphere, with table seating and Private rooms. The table seats also have partitions, making it easy to dine with a sense of privacy.

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They offer a wide variety of drinks, with more than 25 kinds of Japanese sake always available. They also have many dishes that pair well with alcohol, so you may end up drinking more than planned.

The photo shows “Awabi Odori-yaki (grilled live abalone),” where fresh abalone is cooked on a wire grill set right in front of you. You can enjoy it in several different courses, and the abalone is said to jump as it cooks.

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One of the best things about this place is that you can casually enjoy matsutake (pine mushroom), a top favorite among autumn flavors.

The "Matsutake Sumibi Ippon-yaki (whole charcoal grilled matsutake)" is said to be outstanding, with the head chef grilling Each whole mushroom over charcoal right at your table. It starts being offered as part of a course from around June, so if you are interested, it is best to choose the season when you visit.

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Basai Ginza Honten is a hidden izakaya (Japanese pub) on the basement level of a building, about an 8-minute walk from Kyobashi Station. Here, you can enjoy fresh horse meat shipped directly from Kumamoto Prefecture with good drinks.

The interior has a calm atmosphere with the warmth of wood. It offers counter seats, table seats, and Private room seating.

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Horse meat is known for being high in protein and minerals while low in calories. You can order from both the course menu and the à la carte menu.

A recommended à la carte dish is the “Kodawari no Basashi 5-ten assortment.” You can enjoy five cuts, including marbled and lean meat, as fresh sashimi. It is said to be rich and tender.

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One highlight is the wide selection of drinks. In particular, Japanese sake and shochu are said to pair perfectly with horse meat.

The "Special horse meat temari nigiri" in the back of the photo is said to go great with Japanese sake, along with the "lean meat nigiri" in the front. Besides being fresh and delicious, their beautiful presentation that looks great in photos is part of the appeal.

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About a 6-minute walk from Kyobashi Station, Robata Koen is a robatayaki izakaya on the 3rd floor of a building directly connected to Tokyo Station, where you can enjoy freshly grilled seasonal ingredients and drinks while looking out at Tokyo Station.

The refined interior offers a calm space for dining, with counter seats, table seating, and Private room available.

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One thing that sets this place apart is its new style of cooking using a hearth and firewood. They choose how to cook each ingredient, whether seafood or meat, to bring out as much of its natural flavor as possible.

The photo shows kinki (channel rockfish) grilled whole over the robata hearth. The flesh is plump and springy, and while it is rich with fat, it is not heavy, so it goes down easily.

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They also offer course meals that you can enjoy from the sakizuke (appetizer) to dessert. Every dish is carefully prepared, and they pair especially well with Japanese sake.

The photo shows the hassun (seasonal assortment platter) included in the recommended “KURENAI Kurenai (Crimson)” course. This dish is arranged so you can enjoy small portions of seasonal ingredients.

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Uo no Nakamata Ginza is on the second floor of a building along Kobikicho-dori, a 12-minute walk from Kyobashi Station. This seafood specialty restaurant lets you enjoy fresh fish brought in from the wholesale market every morning along with drinks.

The restaurant has counter seats where you can watch the cooking up close, as well as table seats and Private room seating with a nice view.

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A particularly popular dish is the "nodoguro shioyaki (salt-grilled blackthroat seaperch)," which is said to be thick and satisfyingly meaty. It is rich with fat, and the simple salt seasoning is said to taste amazing.

You can choose between a "whole fish" and the "half" shown in the photo. It also pairs exceptionally well with shochu (Japanese distilled spirit).

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The fresh sashimi caught that morning is also said to be very good. Pictured is the signature "5-piece sashimi assortment." Of course, you can order it a la carte, and it is also included in the three different courses.

They also offer many izakaya dishes that pair well with drinks. Since it is a popular restaurant, making a reservation is recommended.

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Obanzai Aburiyaki Sake Nana KITTE Marunouchi Ten is on the 5th floor of KITTE Marunouchi in front of Tokyo Station. It is about a 10-minute walk from Kyobashi Station.

The interior is a Japanese space with a Kyoto modern feel, and the window seats have an excellent view. Along with fine sake, you can enjoy obanzai (Kyoto-style home cooking) and other Kyoto dishes in a stylish izakaya setting.

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Obanzai (Kyoto-style traditional home cooking) refers to Kyoto’s traditional side dishes, known for letting you enjoy small portions made with seasonal ingredients.

You can enjoy courses with obanzai assortment and an à la carte menu. Everything is said to be gently seasoned and tasty, and to pair well with alcohol.

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Namafu dengaku, made by grilling namafu (wheat gluten cake) prepared from wheat gluten and glutinous rice flour with miso spread on top, is popular. People say the chewy texture of namafu and the sweet and savory miso go perfectly together, making it very tasty.

Of course, the freshly cooked Clay Pot rice in the back of the photo is great, and it also pairs well with Japanese sake.

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Sakagura Restaurant Takarа Tokyo Kokusai Forum Ten is a hideaway izakaya where you can enjoy local dishes made with seasonal ingredients that pair perfectly with Japanese sake.

The open interior has counter seats, table seats, and Private room seating. It is a 10-minute walk from Kyobashi Station and very close to Yurakucho Station.

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Since 9 local Japanese sake breweries are official partners, one of the highlights is being able to enjoy rare sake, limited edition sake, and drinks for each of the four seasons. There is also an irresistible menu item for sake lovers called the "9 Kura Set," which lets you compare drinks from 9 breweries.

Every dish is delicious, and people say they pair perfectly with Japanese sake.

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The "Ganso! Atsugiri Katsuo no Shio Tataki (Original Thick Cut Seared Bonito with Salt)" is one of the restaurant's recommended dishes, with thick slices that make it very satisfying. It is eaten with their special wara-jio (straw-fired salt) brought in from Kochi Prefecture, sudachi (Japanese citrus), garlic, and wasabi.

Many glowing reviews said the thick cuts let you fully enjoy the rich flavor of the katsuo (bonito).

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Ginza Koma is an izakaya on the basement first floor of a building along Ginza Sakura-dori, a 5-minute walk from Kyobashi Station. Here you can enjoy dishes made with fresh fish and vegetables shipped directly from wholesale markets and production regions.

The stylish interior, decorated with lots of toy koma (spinning tops), has counter seats, table seats, and Private rooms.

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The signature “Cheese Omelet with nama uni (fresh sea urchin) Sauce and Ikura (salmon roe)” is a popular dish, known for its rich cheese sauce and excellent sea urchin sauce.

The omelet is light and fluffy, and the balance with the popping texture of the fish roe ikura is said to be spot on. It is also quite filling, and is well known for its high level of Manzoku.

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They serve local sake and local shochu specially selected from more than 20 liquor stores they have worked with for many years.

The "shirako (soft roe) ponzu" features soft roe, the milt of fish, eaten with ponzu sauce made from citrus juice and vinegar, and is said to pair perfectly with drinks. You can enjoy its rich texture and deep flavor.

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Yakiton Hachiju Go Kyobashi Ten is a casual taishu izakaya (Japanese pub) on Yanagi-dori, just a 1-minute walk from Kyobashi Station. It is a spot where you can casually enjoy carefully made dishes, with yakiton (grilled pork skewers) and yakitori (grilled chicken skewers) at the center.

The bright and casual interior has both counter and table seating. It is said to always have a lively crowd.

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For the signature yakiton (grilled pork skewers) and yakitori (grilled chicken skewers), you can choose from three seasonings: salt, tare sauce, or miso.

The yakitori in the photo are harami (skirt muscle) (salt), chire (spleen) (salt), and gatsu (part of the stomach) (tare sauce, miso). Each skewer is large and grilled just right. They also offer a lineup of great dishes that pair well with alcohol.

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Many people come here specifically for the house specialty, "honkaku Nepaaru karee (authentic Nepalese curry)." You can choose your preferred spice level from three options: medium hot, hot, or authentic hot. You can also choose rice or baguette.

Curry is also served at the end of the course with All you can drink, though the type of curry seems to change depending on the day.

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Nihonshu to Kushiyaki Minatoya Daiichi Yaesu Ten, which stocks more than 20 kinds of Japanese sake from around the country, is a charcoal grilled jidori (local chicken) skewer restaurant where you can also stop in like an izakaya.

The homey interior has counter seating and terrace seating on the first floor, and Sunken kotatsu seating on the second floor. It stands along a street about a 10-minute walk from Kyobashi Station.

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They offer both courses and an à la carte menu. If you are not sure what to order, the "kushi assortment" is a good pick, with 5 kinds of skewers made with branded jidori (local chicken) and pork from around Japan.

The skewers, carefully grilled over high heat on binchotan (white charcoal) by skilled chefs, are all said to be delicious. They also adjust the cooking for each cut.

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The restaurant offers a wide range of fine sake, from clean and dry to rich and full-bodied types. The courses also come with All you can drink, which is a nice point for people who love alcohol.

The photo shows tsukune (seasoned chicken meatball skewer), which is also included in the "kushi assortment." Each skewer is satisfyingly filling and said to pair perfectly with drinks.

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About a 10-minute walk from Kyobashi Station, Sushi to Oden & Hatchobori Ten on Suzuran-dori offers sushi, many creative kinds of oden (Japanese stew), and yakitori (grilled chicken skewers). This izakaya is getting attention for letting you enjoy all kinds of good food in one place.

The calm interior has counter seats, table seats, and Private room options. When it gets crowded, they may guide you to a sister restaurant about a 3-minute walk away.

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The signature “oden (Japanese simmered hotpot items)” is made with a blend of different kinds of dashi broth. They offer a wide range of ingredients, from the classics to more unusual picks.

A particularly popular item is the “daikon radish.” It is well soaked with broth and is said to be outstanding. It also pairs perfectly with beer.

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The sushi pairs well with Japanese sake, and they carefully prepare each topping one by one before shaping it into nigiri. For the shari (sushi rice), they use akazu (red vinegar), a Japanese vinegar made from sake lees. Everything is said to be fresh and delicious.

The menu also includes standout items such as yakitori made with Daisendori, a branded chicken from Tottori Prefecture.

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The signature “Domestic pork and lettuce ginger shabu-shabu,” which you can order either as part of a course or à la carte, is popular for its tasty soup packed with ginger.

The “Domestic pork and lettuce ginger shabu-shabu nishiki-nabe (two-flavor Hot Pot),” which also lets you enjoy a ginger hot pot soup, is popular as well. You can add ingredients such as Beef Tongue.

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This place has a wide range of izakaya dishes you can enjoy casually, and the top item people rave about is the premium basashi (horse sashimi). They offer several kinds, including the "Ba Reba Sashi" in the photo and "Shimofuri Basashi," and all of them apparently go great with drinks.

As for drinks, they have more than 150 kinds, including shochu, Japanese sake, and beer.

Photograph:。+ﾟ 桔梗 ＠大衆酒場 。+ﾟ

Hanegawa Nihonbashi is a hidden izakaya where you can enjoy Hokkaido cuisine and drinks while staying right in Tokyo’s Kyobashi area.

The interior has a warm Japanese feel and features fully private rooms. It has rooms in various sizes for everything from 2 people to large groups. It is located on the first basement floor of a building, a 10-minute walk from Kyobashi Station.

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They offer courses with All you can drink and an a la carte menu. There is also an All you can drink only course, so you can fully enjoy the drinks while eating from the a la carte menu.

The “Hokkaido Meibutsu Zangi (Hokkaido specialty zangi)” is Hokkaido-style chicken Kara-age that originated in Hokkaido. It is said to be juicy, nicely seasoned with garlic and ginger, and a great dish to go with drinks.

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One of the highlights here is that you can enjoy basashi (horse sashimi). The "Senba Yukke" in the front of the photo is eaten mixed with a rich egg yolk. It has a nice sesame aroma, and they say you can enjoy its refined sweetness.

At the back of the photo is the "Today's Three-Sashimi Assortment." The fresh, thick cut sashimi is said to be all delicious.

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In Tokyo’s Kyobashi area, Kushikatsu Tanaka Higashi Ginza Ten is a popular kushikatsu chain that started in Nishinari-ku, Osaka, and now has locations across Japan. They also offer a wide range of snacks and drinks that pair well with the kushikatsu (deep-fried skewers).

The cozy, homey interior is said to be lively at all times. It is located on Matsuya-dori, just a short walk from Higashi-Ginza Station.

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In addition to a la carte options, they offer a range of courses, including ones with All you can eat kushikatsu (deep-fried skewers) and ones that come with All you can drink.

For kushikatsu, they have a wide menu lineup that includes the standard Kushi Katsu Buta (pork kushikatsu) and Kushi Katsu Gyu (beef kushikatsu), plus seafood and vegetables. They also have dessert skewers such as banana.

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One thing people like about this restaurant is that each time you order one or more kushikatsu (deep-fried skewers) or other menu items, you can try a game called the "Chinchirin Drink."

Depending on the combination you roll with the dice, eligible drinks may be free or half off. It is a nice perk for people who want to enjoy lots of drinks at a good price.