Photograph:名古屋OLさやか
Hyogo Prefecture is an area where each region offers its own appeal, from the port city of Kobe to hot spring areas and castle towns. Hyogo Prefecture is home to many izakaya where you can enjoy dishes made with local ingredients and local sake. This time, we have put together a list of recommended izakaya in Hyogo Prefecture by area: Kobe, Himeji, and Akashi.
Created: July 21, 2026
This article is based on3,048Tabelog reviews.
Table of Contents
Photograph:しょーご2020
An izakaya about a 5-minute walk from Sannomiya Station on the Kobe subway. It is popular for its style of enjoying kama-daki ginshari (pot-cooked glossy white rice) and ichiya-boshi (overnight-dried fish) with Japanese sake.
In addition to counter seats, the interior also has Sunken kotatsu seating, creating a space where you can relax and enjoy your meal.
Photograph:f5c242
The popular "Ichiya Ichiya Set" lets you enjoy six kinds of items, including vegetables and shio wakaboshi (lightly salt dried fish).
The seafood is carefully dried over time using salt from Hyogo Prefecture, which concentrates its rich flavor. Another reason for its popularity is that you can grill it to your liking on your own personal shichirin (small charcoal grill).
Photograph:f5c242
They offer a wide selection of Japanese sake labels that pair well with the food. You can order from a single glass.
With more than 50 kinds of sake from all over Japan, the "Three Sake Tasting Set" is a good pick when you cannot decide. They bring in new sake every month, so you can enjoy seasonal Japanese sake.
abbacchiooo
This was my fifth visit, and it is hard to find another place where the overnight dried fish and rice are this good. No matter who I bring, they always love it, and the conversation flows naturally. The jabongan-mai (serpentine-grown rice) from Hyogo Prefecture is especially outstanding, with exceptional sweetness and aroma that make every bite feel special.
Source:abbacchiooo's review
こばちゃん@913
The overnight-dried fish, freshly cooked ginshari (glossy white rice), and Japanese sake are great❗️A friend told me about this place as a good spot for delicious fish, so I visited. The atmosphere inside was nice, and the ventilation was good enough for fish grilled over a shichirin (small charcoal grill), so it felt very comfortable. Drinking Japanese sake while grilling Sea Bream and overnight-dried hatahata (sailfin sandfish) yourself has a nice charm, and the freshly cooked ginshari looked beautiful too!
Source:こばちゃん@913's review
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Photograph:sindou
An izakaya within walking distance of Kobe-Sannomiya Station. In addition to counter seats where you can enjoy the live feel of the cooking, it also has tables for four.
This is a good pick for anyone looking for an izakaya in Hyogo with great crab and sea urchin.
Photograph:sindou
The Most Popular course is the "Taisho Special Omakase Course." It is said to have many repeat customers thanks to the many dishes filled with the chef's care.
A specialty here is the "Steamed Crab," served in a crab shell. You can fully enjoy the rich crab meat and crab miso packed with flavor.
Another signature item is the "uni (sea urchin) bread." It has a striking look, with fresh uni placed on top of fragrant bread.
The warm toast and cold uni make for an addictive combination, and people say it pairs well with Japanese sake and champagne.
semtk
Each dish is properly delicious. You can really tell the food takes time and care to make, and I liked the careful work behind it. I think this is a great place for people who enjoy drinking. The Champagne and wine were also reasonably priced, and I enjoyed them very much. When I come to Sannomiya again, this is one of the places I’d like to visit again♪
Source:semtk's review
viri
The food was very good. The crab, fish, and karasumi (dried mullet roe) were all especially tasty, and the high quality ingredients were served on large platters. Everything was good, including the seafood, beef, chicken, pork, and vegetables. The seasoning was also well done, and I was very Manzoku. Since the restaurant had an izakaya style atmosphere, it did not feel as expensive as I had expected.
Source:viri's review
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Photograph:たかみん@神戸グルメ
This izakaya is directly connected to JR Sannomiya Station, making it easy to get to. The menu features natural style creative dishes made with as little artificial seasoning and synthetic additives as possible.
From the spacious counter seats, you can also watch the Teppan-yaki cooking. If you want to enjoy your meal at a relaxed pace, table seating is also available.
Photograph:かおり1217
If you want to enjoy Kobe beef and smoked dishes from Hyogo, a course meal is recommended.
The course starts with the "5-kind assortment of Appetizers packed with the chef's playful spirit." The Kobe beef mini hamburger gets good reviews for its authentic taste.
Photograph:ばぅばう
There are several courses depending on the type of main meat. You can choose from Kobe beef lean meat, Strip loin, fillet, and more, so it is best to make a reservation in advance.
The "Murata gyu (Murata beef) Strip loin steak," rich in oleic acid, is also available à la carte.
ちゃんひろ7
First, the soup with freshly shaved katsuobushi (dried bonito flakes) was so good! The meat was of course delicious, and it went perfectly with Okinawa yaki-shio (grilled salt) and the house special mustard! The hitsumabushi (grilled eel rice served in stages) that came after that was also great! I’d love to go again if I have a chance to be in the area.
Source:ちゃんひろ7's review
神戸マイスター
Since the restaurant is on the 10th floor of the building, you can enjoy the night view of Kobe and the Rokko-san (Mount Rokko) side. We reserved a Private room, and there was no sound leakage, so we could talk and relax. It was an All you can drink plan, but the wine was served from a stylish decanter, and I was impressed by how kind and polite the staff were. The Hyogo-produced Murata-gyu (Murata beef) was also tender, rich, and very tasty.
Source:神戸マイスター's review
249
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Photograph:Ai Nishiuma
This sushi izakaya (Japanese pub) is about a 2-minute walk from Kobe-Sannomiya Station.
The interior is casual, with an atmosphere that makes it easy to drop in. They also offer happy hour and All you can drink courses, so it is said to be lively from early in the day.
Photograph:Yuiグルメ
You can enjoy nigiri sushi made with kurozu (black vinegar), prepared in keeping with Edo period style.
This is an authentic spot that pays close attention not only to the shari (sushi rice) but also to the toppings. They also offer a full lineup of a 14-piece premium assortment, A la carte options, and sushi rolls.
Photograph:りおろぐ
They also have a full lineup of snacks that go great with drinks. The quick menu items and classic fried dishes are popular. The restaurant's recommendations are the "nama-gaki (raw oysters)" and the "tsufuu nama-gaki (raw oysters loaded with rich toppings)" shown in the photo.
This is a popular spot in Hyogo where you can casually enjoy sushi and fresh seafood dishes.
ken_ken_gourmet
Conveniently located near Sannomiya Station. Sushi Ebisu serves great sushi made with kurosu shari (black vinegar rice), and it is fun to explore the many creative dishes too! The ebi kani kassen (shrimp and crab showdown) in particular makes a big impact in both looks and taste. The interior is stylish and comfortable, and the happy hour drinks at JPY99 are a nice bonus. This is a sushi izakaya where you can have a good time without spending too much!
Source:ken_ken_gourmet's review
__ka____
An izakaya near the station. They had lots of sushi options, and they were delicious too! The sushi menu is the main draw, but they also have fried dishes and more, so it was fun to choose. You order by QR code, and being able to place orders quickly and easily was really convenient.
Source:__ka____'s review
313
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Photograph:フォローしないで
This is a casual seafood izakaya located right under the elevated tracks near Kobe-Sannomiya Station. You can get there from the station under cover, so it is easy to visit even on a rainy day.
The spacious interior has table seating and koagari (raised floor seating), with a lively atmosphere.
Photograph:kobekko.gourmet
The popular "ozukuri assortment" is prepared with Special seasonal fresh fish carefully selected from fishing ports across Japan, including Hyogo.
Since the selection changes depending on the day, check the in-store "Today's Special menu."
Photograph:ポーアイのこいちゃん
Fresh seafood sushi is also popular. They also have eye-catching menu items like futomaki (thick sushi rolls) and kobore-zushi (overflowing sushi).
The "Jo Saba-zushi" topped with a large piece of lightly seared mackerel is said to have a refreshing taste, with shiso leaf mixed into the sushi rice.
ほたるるるるる
I visited Sannomiya Kogashita Ichiba. The place was very lively and had a great buzz! The food was freshly made and tasty, and the drinks were nice and strong. Service was a little on the slow side, but it was a busy time, so that seemed understandable. The atmosphere was good too, and it is a place I would like to visit again.
Source:ほたるるるるる's review
日本酒とカレーと柴犬とF1好き
Even on a day of heavy rain, this is a great place you can quickly duck into from Sannomiya Station without getting wet. The menu has a wide range, from seafood to fried items like tori-kara (fried chicken), so the lineup never gets old. The staff are also very attentive and offer great service, looking out for all kinds of little things. If you're drinking in Sannomiya, this place feels like the only choice you need!
Source:日本酒とカレーと柴犬とF1好き's review
301
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Photograph:食いしん坊プリンセス
An izakaya where you can enjoy Teppan-yaki creative kushi dishes, just about a 30-second walk from Kobe-Sannomiya Station. It is popular for its style of grilling carefully selected ingredients on a Teppan-yaki griddle.
Inside, there are spacious table seats, so you can enjoy your meal without worrying about the people around you.
Photograph:a.iniesta8
The house specialty is "kushiyaki (grilled skewers)" cooked on a Teppan-yaki grill. There is also a kushiyaki course, but you can also order them one skewer at a time.
The photo shows the "lettuce pork roll" and "asparagus pork roll." These vegetable rolls are nicely browned with olive oil and are said to be very healthy.
Photograph:うーちゃん(・∀・)
Another draw is the wide drink selection, including beer, wine, Japanese sake, shochu, and cocktails. The craft beer tasting flight lets you enjoy the differences in flavor.
The Japanese sake and shochu from Hyogo Prefecture are also worth checking out.
タカノリ19
I ordered the course menu, and it was really delicious. The Omurice had a great sauce accent, and the eggs were nice and creamy. I ended up ordering more. For kushiage (deep-fried skewers), it was surprisingly light and did not feel greasy. When I come to Kobe (Kobe) again, I would like to stop by!
Source:タカノリ19's review
g まりぃ м
I don’t make reservations, so sometimes I wait a bit, and sometimes I get lucky and get in, or sometimes I can’t...... My favorite is the shiitake mushroom stuffed with meat, and even though I’m a light eater, I’ve ordered two skewers before... I recommend this, so please give it a try〜The ingredients are good too, so you can order with confidence!!
Source:g まりぃ м's review
132
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Photograph:kobekko.gourmet
This modern izakaya is about a 2-minute walk from Kobe-Sannomiya Station and comes with fully private rooms. It offers table seating and Sunken kotatsu seating, so you can use it for all kinds of occasions.
Even while in Hyogo, you can enjoy authentic Kyushu cuisine here.
Photograph:い～ちん
Hakata’s motsu-nabe (offal Hot Pot), a classic of Kyushu cuisine, comes with fresh motsu and plenty of vegetables.
Since it is served on a portable gas stove, you can enjoy it hot until the very end. It is best shared with a group.
Photograph:しょこ89264
Temari-zushi (ball-shaped bite-size sushi), which is slightly smaller than regular sushi and has a cute one-bite shape, is also popular.
The photo shows "aburi niku temari-zushi (seared meat ball-shaped bite-size sushi)" and "niku & sakana temari-zushi (meat and fish ball-shaped bite-size sushi)." Another nice point is that you can enjoy a half-and-half mix of meat and fish.
BOND1234
As the name suggests, every seat is in a Private room, which makes it nice to relax without worrying about the people around you. The interior has calm lighting and a real grown-up hideaway feel. Since the focus is on Kyushu ryori (Kyushu cuisine), we started by ordering a fresh sashimi assortment. Everything was fresh, and its melt-in-your-mouth sweetness spread across the palate, letting us fully enjoy the seafood from Kyushu.
Source:BOND1234's review
kobekko.gourmet
It’s great that they offer such a wide range of dishes, from meat and fish to temari-zushi (ball-shaped sushi) and more! The Hot Pot dishes looked tempting too, but there were so many appealing options that we ordered A la carte today. As you’d expect, they have a great lineup of Kyushu cuisine, including mentaiko (spicy cod roe), satsuma-age (deep-fried fish cake), and chicken nanban.
Source:kobekko.gourmet's review
178
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Photograph:Ai Nishiuma
This izakaya is within walking distance of Sannomiya Subway Station. It offers a wide lineup, from local sake and Kobe beef to B-kyu gourmet (budget local specialties).
Founded in 1979, this izakaya is popular for its welcoming atmosphere, where local customers can easily stop by after work.
Photograph:bk.tt
The restaurant offers many menu items focused on local production and local consumption in Hyogo Prefecture, and it is well known for ingredients with outstanding freshness.
If your timing is good, you can also try the local Akashi specialty Akashi tako-butsu (chunked octopus sashimi), which is also popular. It is said to have great bite and a plump, springy texture.
Photograph:kz_gourmet
One popular noodle or rice dish is the "Kobe gyu (Kobe beef) and Truffle Tamago Kake Gohan (rice topped with raw egg)." This tempting Rice bowl comes piled with plenty of lightly seared Kobe gyu.
Some say it was a filling rice dish To finish after enjoying local Kobe sake.
a044e8
We had a variety of dishes, including a 5-piece sashimi assortment, Kobe beef tataki, and chicken Kara-age. The sashimi included sawara (Spanish mackerel) tataki and hamo (pike conger) yubiki, and every item was delicious. The beer was ice cold and excellent too. The place was full, but we were still able to relax.
Source:a044e8's review
ぱぱさめ
I visited for dinner on a trip to Kobe. The restaurant felt like more of a hit with older customers than younger people, and it seemed to have a lot of regulars. The food centered on Kobe beef and fish dishes such as sashimi, and they also had a good selection of drinks. The tenaga-dako (long-armed octopus) sashimi was my first time trying it. When I put it in my mouth while it was still moving, the suckers stuck to me.
Source:ぱぱさめ's review
118
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Photograph:Ai Nishiuma
This izakaya is about a 1-minute walk from Kobe-Sannomiya Station and also offers All you can eat and drink courses. Inside, it has simple Private rooms and Semi-private rooms.
The All you can eat course requires an advance reservation, and since seating varies depending on the reservation details and the size of the group, it is best to check in advance.
Photograph:みさみさ321
The restaurant’s top recommendation is the "yakitori (grilled chicken skewers), sushi, 3-hour All you can eat course." It includes All you can eat from 96 menu items and All you can drink.
The lineup is wide, with sushi made with fresh toppings, yakitori grilled until nice and fragrant, a limited tsuufu yukke (rich yukhoe loaded with delicacies), ramen, and more.
Photograph:ショコラ67
On the All you can drink menu, you can enjoy cocktails, sours, highballs, and more.
The drink in the photo is the "Gorogoro Fruit Sour," a satisfying glass filled with frozen fruits such as strawberries and blueberries.
インホァ
I visited for a Girls' night out and had the yakitori (grilled chicken skewers) All you can eat and drink course, and the restaurant was clean and the staff were very polite! It was a 2-hour limit, the food came out quickly, and it was tasty. Best of all, we could order all kinds of things we wanted without worrying about the price, and I was very satisfied. All 3 of us left full, and I’d like to go again!
Source:インホァ's review
t_t0725
I liked that they had All you can eat options for yakitori (grilled chicken skewers), seafood, and more. They brought everything out very quickly, and although I ordered this and that, each portion was small, which was nice because I got to try lots of different things. I went with a reservation, and the restaurant had a clean Semi-private room. It felt like there were quite a lot of younger customers, but the place was lively.
Source:t_t0725's review
97
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Photograph:父ちゃんの孤独のグルメ
This seafood izakaya (Japanese-style pub) is just steps from Kobe-Sannomiya Station. It is popular for fresh seafood and shellfish grilled beach-style, taken straight from the tank.
Even though it is in the middle of Hyogo city, the restaurant offers an open, beach hut-like space where you can enjoy a fun time.
Photograph:Umaiモン
The seafood pulled straight from the tank inside the restaurant is a staple choice on the "hamayaki set (grilled seafood set)." It comes with items like hamaguri (hard clams) and red shrimp, making it a good value.
It is also a fun experience to grill everything yourself on the stove set up at (Each) table.
Photograph:なつき2525
The signature menu item that has been popular since the restaurant first opened is the “King kani miso korayaki (grilled crab shell filled with crab tomalley).” It is said to have a rich, luxurious taste, packed with plenty of crab meat and crab tomalley.
It is also recommended to order the baguette sold separately and enjoy it together.
りいこ0810
It was my first time here. We came around 20:00. We were looking for a place to eat, and since they said we could get in right away, we chose this spot. We ordered the hamayaki set (grilled seafood set), shellfish assortment, and kani miso korayaki (crab miso grilled in the shell). The staff showed us how to grill everything, so although I burned one item, I still managed to eat it. We also ordered a sashimi assortment and tekkamaki (tuna roll). The kani miso korayaki was the best!
Source:りいこ0810's review
パ鯨ク飲も馬ぐ食くん
The nice smell of grilled seafood fills the restaurant. They have a sashimi menu and all kinds of other dishes. I ordered the grilled seafood assortment. It is great to drink while grilling seafood on a gas stove! It is also rare to find a place where you can just walk in without a reservation and casually enjoy grilled seafood like this! The drink selection is also good, and Japanese sake pairs very well with it.
Source:パ鯨ク飲も馬ぐ食くん's review
227
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Photograph:tabelog.com
This stylish izakaya with a modern Japanese feel is about a 4-minute walk from Himeji Station. One of its standout features is the wide range of seating options, including couple seats, table Private room, Semi-private room, and Sunken kotatsu seating Private room.
The menu was created by a vegetable sommelier, and you can enjoy delicious ingredients from Hyogo.
Photograph:c942e4
The restaurant's signature dish is "hone-tsuki-dori (bone-in chicken)." The juicy grilled meat is served as a half portion.
When you eat it, you can cut it into whatever size you like with scissors and enjoy it, and it is said to be tender inside and goes very well with drinks.
Photograph:ayaya1234
Their wide lineup of yakitori (grilled chicken skewers) is also popular.
The photo shows five kinds of coarsely ground tsukune (chicken meatballs) and vegetable nikumaki kushiyaki (meat-wrapped grilled skewers). The tsukune, carefully prepared by hand one skewer at a time, lets you really taste the flavor of the meat. The vegetable skewers are said to pair juicy vegetables with the richness of pork fat, making them light and easy to eat.
旅するランナー
Shokusaiya Usagi Machinaka Himeji Ekimae Ten is close to Himeji Station. It can accommodate all kinds of situations, from small groups to large groups. Every dish made with carefully selected ingredients is delicious. Enjoy a big Banquet with like minded friends over shiso shochu Tantakatan with shochu and hot water.
Source:旅するランナー's review
ラコちゃんコウちゃん
It’s a 4-item sashimi (raw fish) assortment, right~ It’s fresh and incredibly delicious~ It has a nice chewy texture, and it almost clings to your mouth~ They really know what they’re doing~ The fried oysters were good too, but the nimono (simmered dish) was great as well~ The broth in the nimono was incredibly tasty, and the quality of each dish is really high.
Source:ラコちゃんコウちゃん's review
97
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Photograph:い～ちん
An izakaya known for its popular robatayaki (fireside grilling), within walking distance of Himeji Station.
The two story interior has a different feel on Each floor. On the second floor, you can enjoy your meal in a modern, calm space. The zelkova tables, said to be handmade by the staff, also add a warm touch.
Photograph:c72a3d72678
At the first-floor counter seats, you can enjoy the live feel of robatayaki (fireside grilling).
The "katsuo no warayaki (straw-seared bonito)" is grilled only after you order and uses fresh katsuo delivered directly every day. This fragrant dish is one of the restaurant's standards. The restaurant's style is to enjoy it with plenty of yakumi (condiments) on top.
Photograph:Ai Nishiuma
They also have a full lineup of drinks that pair well with the food, including shochu and Japanese sake. One highlight is their wide selection of Domestic craft gin.
The Hyogo-made "KOBE YAMA" is said to offer a refreshing, satisfying drink with notes of Arima sansho (Japanese pepper) and shiso (perilla).
(｀・ω・´)1131
The regular menu is of course always good, but they also sometimes have seasonal specials and limited quantity items, so every time you visit, it is exciting to wonder what they might have that day. And of course, every one of them is consistently delicious. They also stock some unusual drinks, and the atmosphere of both the restaurant and the staff is so nice and comfortable. I will definitely visit again♩
Source:(｀・ω・´)1131's review
Every dish is just too good!! The Clay Pot rice is especially outstanding! I think it is reasonably priced for how good it is. The staff are all wonderful too, and this is definitely a place I want to come back to when I visit Himeji again!
Source:https://tabelog.com/en/hyogo/A2805/A280501/28072613/dtlrvwlst/B513993549/
107
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Photograph:d594ca
An izakaya (Japanese pub) about a 5-minute walk from Himeji Station. You can enjoy Himeji gourmet specialties such as Hyakunichidori (free-range chicken raised for 100 days) grown on the land of Hyogo, mature Tajima beef, Himeji oden, and anago (conger eel).
In addition to counter seating, the restaurant also has Private rooms with Sunken kotatsu seating. It also offers many additive-free and gluten-free menu items, so it is recommended for health-conscious diners.
Photograph:てくてくもぐもぐ
Tajima-gyu (Tajima beef), which is said to be available only locally. The rare-cooked Sirloin cap steak is especially popular.
It is said to be a steak with light fat and a strong rich flavor. You can also enjoy it as nigiri (hand-formed sushi) or topped with uni (sea urchin).
Photograph:CHA x2
You also should not miss Himeji oden (Himeji-style oden), a Himeji specialty. It is known for being eaten with ginger soy sauce, which gives it a refreshing finish.
The ingredients are standard, but many people come back for the tasty dashi broth. It also pairs well with hot sake.
ジョナサンΣ
During Golden Week, I visited Izakaya Gonta in Himeji with my high school friends. The photo shows niku-zushi (meat sushi). It was rich, melt-in-your-mouth niku-zushi, almost like toro. Very luxurious. This is a place where you can enjoy tasty dishes from meat to fish. I’ll definitely visit again. It was a great meal.
Source:ジョナサンΣ's review
momoandmomo2
I ordered a course meal, and the chicken Hot Pot, Kara-age, and sashimi were all delicious. The plum wine tasting set was especially good among the drinks. The seating was also spacious, which I thought made it very convenient for a large Banquet. The service was also very good, and I had a great time.
Source:momoandmomo2's review
47
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Photograph:島玉夫
This seafood izakaya (Japanese-style pub) is located under the elevated tracks, about a 1-minute walk from Himeji Station. Inside, table seating is arranged throughout the casual, bright space.
The generous menu featuring fresh seafood from Hyogo Prefecture is popular.
Photograph:マメモグ
If you visit this restaurant, be sure to try the fresh fish. They serve it as sashimi assortment, bouillabaisse, and kama-yaki (grilled fish collar).
The “Ichiba-mori” in the photo is popular, a bold assortment of seasonal fresh fish from the market, oysters, and two kinds of chinmi (delicacies). Another nice point is that you can order it from just one serving.
Photograph:e7562881594
The sellout-only "Large Aji Fry" comes with Setouchi lemon tartar sauce.
It is available only while supplies last because they use fresh aji (horse mackerel). Ordering early is recommended.
颯2121
The biggest draw of Uosei is, of course, its dishes made with fresh seafood. Every dish served here features simple seasoning that brings out the natural flavors of the ingredients, and each one leaves you highly satisfied.
Source:颯2121's review
d2625d
I went in at 21:00, and customers kept coming in after that too. The otoshi (small appetizer) was yudofu (hot tofu), and it was my first time trying yudofu, so I was glad to get this as an otoshi. Every dish was good, and none of them missed the mark.
Source:d2625d's review
83
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Photograph:のむのむ☆
This izakaya is within walking distance of Himeji Station and follows the concept of "fast, affordable, and tasty." The spacious interior has table seating and Semi-private room options, so you can use it for all kinds of occasions.
With more than 100 menu items, the lineup is one you will not get tired of no matter how many times you visit. Dishes made with local specialties from Awaji in Hyogo Prefecture are also recommended.
Photograph:のむのむ☆
Among the local specialties, Himeji gyoza (dumplings) with a nicely browned sear is popular. It is packed with the good flavor of pork and vegetables, and is known for being eaten with ginger soy sauce.
These dumplings get good reviews for pairing well with both drinks and rice.
Photograph:ごはんのてん
Sushi made with fresh seafood such as salmon, Sea Bream, kampachi (greater amberjack), squid, and octopus can be ordered from a single piece.
The “Kobore-zushi” in the photo is a bold dish with chunky cuts of different toppings piled generously onto gunkan sushi. It is said to be a signature menu item that also looks great in photos.
まっつのまつ
I visited during Golden Week! The food was great, the staff were cheerful, and it was an awesome place for drinks! Best of all, everything was so inexpensive that the cost performance was excellent, and it makes you want to come back again and again. If you're drinking in Himeji (Himeji), definitely stop by this place and have a great time!
Source:まっつのまつ's review
みかりんご飯の旅
I really wanted to eat Himeji oden (Himeji-style oden), so I had it here. The seasoning was excellent. I added ginger as a topping, and the daikon radish was tender and delicious, the atsuage (deep-fried tofu) was also tasty, and the maruten (fried fish cake) was very good too.
Source:みかりんご飯の旅's review
78
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Photograph:ｼｪﾙﾛｲ
A seafood izakaya right near Akashi Station. You can enjoy fresh seafood caught in the Akashi Kaikyo (Akashi Strait) in Hyogo Prefecture. The menu is full of local specialties such as aori-ika (bigfin reef squid), Akashi-dai (Akashi Sea Bream), and Akashi-tako (Akashi octopus).
The interior is spread across 3 floors, with counter seats and Sunken kotatsu seating, making it easy to use for all kinds of occasions.
Photograph:てくてくメモ
A big part of this place’s appeal is that you can enjoy fresh fish prepared in many different ways. The head portion of Sea Bream called tai-kama (Sea Bream collar and head) is packed with meat and is especially tasty.
You can enjoy it grilled with salt, simmered ara-daki, or as a "nitsuke" like the one in the photo.
Photograph:kazu402000
Of course, the fresh ozukuri (sashimi) also has a great reputation. The recommended "ozukuri assortment" includes Sea Bream, squid, hamo (pike conger), and more.
It also comes with Akashi tako (octopus), which has a nice bite and pairs well with local sake.
舌鼓【公式】
I’ve used this place several times for business meals. This is almost always where I bring people who have gone out of their way to come all the way to Akashi for work. There are plenty of other good restaurants too, but when you look at access, atmosphere, quality, value for money, etc., this place has a great overall balance.
Source:舌鼓【公式】's review
ラフイン
This izakaya (Japanese pub) is on the south side of JR Akashi Station, along Route 2. It stands on the large road one block north of the Uonotana Shotengai (Uonotana shopping street). Since it is close to the Akashi market, the sashimi is incredibly fresh. Of course, you can enjoy not only raw fish but also fish prepared in many different ways, including grilled, simmered, and fried dishes.
Source:ラフイン's review
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Photograph:酒野夢蔵
This izakaya is about a 7-minute walk from Nishi-Akashi Station. You can enjoy fresh fish dishes from the Akashi day catch and stylish dishes made with Omi-dori (Omi chicken) and seasonal ingredients.
Not only from Hyogo Prefecture, but also from across Japan, the carefully selected Japanese sake is another draw.
Photograph:sa___a
Among the meat dishes, the roast Omi-gamo (Omi duck) is especially popular. It is said to be a dish that brings out the best in high quality Omi-dori (Omi chicken) with excellent cooking.
It is finished juicy, and the restaurant's style is to eat it simply with salt or sudachi (Japanese citrus).
Photograph:グレッグ1021
The rice balls served in the course use Tsuyahime rice from Yamagata Prefecture. These cute, pleasantly small rice balls are also perfect To finish.
The "Akashi Sea Bream Japanese-style yukhoe & salted mini rice ball" in the photo is popular, and the rich yukhoe made with egg yolk and Sea Bream sashimi goes very well with the rice.
tsufu943
I visited with three family members, though it was really a reunion after a long time apart. They have an amazing selection of Japanese sake. Each dish had its own extra touch, and everything was delicious. Even the tableware was carefully chosen, and you could feel the attention to detail. The place stayed full of customers the whole time. I think reservations are a must on weekends.
Source:tsufu943's review
姫1006
A coworker recommended this place to me, so I decided to give it a try! Every dish looked beautiful and tasted great. I had reserved the ate course, and even that alone was quite filling… There were lots of other menu items I wanted to try too, so I found myself wishing they offered seat-only reservations……I’d love to visit again.
Source:姫1006's review
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Photograph:inochi0818
This taishu izakaya (casual Japanese pub) is right near Akashi Station, so access is great. The casual and lively interior has an easygoing feel that makes it easy for anyone to drop in.
You can enjoy hamayaki (seaside-style grilled seafood) on the grill set up at (Each) table.
Photograph:かわうそグルメ
One of the most popular items for hamayaki (seaside-style grill) is the oysters. Many reviews say the plump texture and rich flavor are irresistible.
They also offer a hamayaki assortment with hamaguri (hard clams), hotate (scallops), shrimp, and more, so you can enjoy them cooked just the way you like.
Photograph:karin0818
"2F Potato Salad" is just right as an otsumami (small dish to go with drinks). It is a rich potato salad topped with egg yolk and ikura (salmon roe).
As the name suggests, it comes in two layers, and you break the egg yolk and mix it to your liking. It is also very photogenic.
suguohi
It is in a great location, close to both Uonotana Shotengai (Uonotana Shopping Street) and the station. We got in with perfect timing, so we were lucky! We ordered the hamayaki assortment, hamaguri (hard clam), mentaiko dashimaki (Japanese rolled omelet with pollock roe), oyster oden, and octopus carpaccio. The assortment came with 2 of (Each): shrimp, oysters, shishamo (capelin), and hotate (scallop), and none of them were small, so we were full and Manzoku!
Source:suguohi's review
ちゃんまさま
A seafood izakaya on the first floor of Papios in Akashi. On weekends, it is smoother if you make a reservation in advance. At the gas stove on the table, you can grill seafood like ika (squid) and kaki (oysters) yourself and eat it. They also offer other à la carte dishes, and the sashimi assortment was delicious.
Source:ちゃんまさま's review
153
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Photograph:kyoheler
A seafood izakaya within walking distance of Akashi Station. The walls inside feature illustrations of Akashi specialties, and the large fishing flags let you enjoy the atmosphere of Hyogo Prefecture too.
There are counter seats, zashiki (tatami seating), and Private rooms available for groups of 4 or more, so you can visit no matter the occasion.
Photograph:yabuu124
One dish you should definitely try is the “Densuke anago (conger eel) no Toro-mushi.” The Densuke anago, steamed for about 2 hours, is said to be so tender that it gently falls apart when you pick it up with chopsticks.
It has a rich, grown-up taste, and they recommend pairing it with Japanese sake.
Akashitei's specialty, takomeshi (octopus rice), is rice with a nice touch of ginger flavor. It also comes with plenty of octopus from Akashi.
You can order it from 1 person, and many regulars also get it for takeout.
みゆき2287
I visited looking forward to the seafood and tempura. The friend I went with does not like sashimi, so... we enjoyed the tempura. There is also counter seating, so next time I will come by myself to fully enjoy the sashimi. The crispy grilled skin of the Sea Bream? was so good that I felt like I could eat several pieces on my own. The octopus tempura is recommended!
Source:みゆき2287's review
nnst.
I made a reservation and visited on Friday night. From the otoshi (small appetizer) onward, everything was luxurious and delicious. It was a course meal, and with so much fish, I really got to enjoy Akashi. The staff were also polite and attentive, which I appreciated. The next time I come to Akashi, I’d love to go for drinks here again!
Source:nnst.'s review
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Photograph:mogmog_sayaka
This izakaya where you can enjoy seafood dishes is about a 13-minute walk from Nishiakashi Station. It is known for authentic Japanese cuisine and creative dishes.
The cozy interior with the warmth of wood has an inviting feel that makes it easy to drop in casually.
Photograph:Boss777
Their signature Clay Pot rice uses seasonal ingredients each season. Many regulars keep coming back in search of their favorite Clay Pot rice.
The "Sake (salmon) to namaikura (fresh salmon roe) no Clay Pot gohan (rice)" is said to be popular for its nicely grilled salmon and fresh salmon roe that bursts in your mouth.
Photograph:たかみん@神戸グルメ
The owner, who is certified as a Japanese sake sommelier, offers a selection of Special drinks sourced from Hyogo and other parts of Japan.
"Tanaka Rokujugo," which pairs well with any dish, is said to have a crisp finish on the palate with a smooth lingering aftertaste. One of the real pleasures here is talking with the owner and choosing a drink that matches the food you ordered.
burari.japanfood
Honestly, this is my favorite restaurant of all. I first visited last year, and when I look at everything together—the hospitality, service, and quality of the food—it is my No. 1 restaurant. Sakagura is a place where you can enjoy creative Japanese cuisine made with seasonal ingredients, including fresh seafood from Akashi.
Source:burari.japanfood's review
らん 神戸大阪関西グルメ
Prosciutto with strawberries and cheese, an assorted sashimi platter, Wagyu roast beef topped with uni (sea urchin), and Clay Pot rice! The ikura and salmon went so well together, and it was really delicious! You should definitely order the Clay Pot rice! I'd love to go again〜.
Source:らん 神戸大阪関西グルメ's review
