Izakaya Around Akihabara Station! 20 Places Where You Can Casually Enjoy Drinks and Food

Photograph:momomomo54

Akihabara Umai Sakana to Shochu.Jizake Bimiken-san TETSU is an izakaya where you can enjoy carefully selected seasonal ingredients with rare jizake (local sake).

Inside, there are counter seats and Sunken kotatsu seating, creating a calm space like a traditional Japanese restaurant. At the same time, it also has a friendly atmosphere, making it an easy place to visit casually.

Photograph:mamemakiarare

While every dish is said to be good, the "sashimi no moriawase (sashimi assortment)" is especially known in reviews as a standout.

The buri (yellowtail), saba (mackerel), and all the shiromi (white fish) are said to be wild caught. The selection of sashimi changes daily depending on the season and what is available that day.

Photograph:rinchan827

The local sake that gets high marks for pairing well with the restaurant’s recommended sashimi. They also offer a wide variety of shochu. It is said to be light and easy to drink while you enjoy the food.

They also have a good variety of Japanese sake, and you can even have pairings arranged to match your course meal.

Photograph:じゅみりん

Koshitsu to Washoku Wa No Oto Akihabara Ten is an izakaya where you can enjoy seasonal ingredients from each of the four seasons and fresh seafood delivered directly from all over Japan.

The interior has calm lighting and a Japanese style. They focus on creating a comfortable space where you can truly relax. One of its appealing points is that all seats are in Private rooms.

Photograph:ゆめちゃんz

One dish that reviews often recommend is agedashi-dofu (deep-fried tofu). The tofu is coated in batter and fried, then seasoned with dashi broth and soy sauce.

It is said to be crisp and fragrant on the outside, with a soft, melt-in-your-mouth texture inside. The gentle flavor of the dashi spreads nicely.

Photograph:tomopip

"Tako no Kara-age (deep-fried octopus)" is one of the menu items you would expect at an izakaya. The octopus is cut into bite-size pieces, seasoned with ginger, soy sauce, and other flavors, then deep-fried.

The seasoning soaks in well, and the more you chew, the more flavor comes through. A squeeze of lemon adds a fresh touch, and people say it goes very well with beer.

Photograph:カムイ496

Echigoya Heiji is an izakaya centered on charcoal grilled himono (dried fish). It is located on the 8th floor of Yodobashi Akiba, making it easy to get to.

The wood toned interior is easy to relax in, with a nice level of liveliness while still keeping a calm atmosphere.

Photograph:さちゃ0004

At this restaurant, you can enjoy set meals even at night. The "saamon harasu (salmon belly) himono (dried fish) set meal" is said to have crispy skin and rich, tender flesh. It is well known for its rich fat and great taste.

The rice is also cooked to just the right firmness, so you can taste the flavor in every grain.

Photograph:Yss716

The "sengyo sashimi mori-awase (fresh fish sashimi assortment)" is available as a 3-item assortment or 5-item assortment. Reviews say the staff carefully explains each type of fish.

They carefully select seasonal fish, and it is said to be excellent. It also pairs perfectly with Japanese sake and beer.

Photograph:みうけん

Nodoguro Senmonten Hassen Akihabara is an izakaya where you can enjoy authentic Japanese food and nodoguro (blackthroat seaperch) from Niigata Prefecture. They also offer a wide selection of Japanese sake, so you can fully enjoy the drinks.

They also pay close attention to the tableware, and the presentation is said to be so artistic that it is a feast for the eyes. The bright atmosphere inside is said to feel comfortable.

Photograph:美魔女グルメ

The restaurant's signature dish, nodoguro (blackthroat seaperch) shioyaki (salt-grilled), lets you enjoy this premium fish in a simple salt-grilled style.

You can richly enjoy a large half of the fish. The skin is said to be fragrant and crisp, while the flesh is tender and almost melts in your mouth. The salt seasoning is just right, bringing out the natural flavor of the fish.

Photograph:nishi39169

You can also enjoy tempura, a classic of washoku (Japanese cuisine). A popular fried item on the menu is "anago no tempura (conger eel tempura) and ebi shinjo (shrimp fish cake) tempura."

The ebi shinjo is said to have an irresistibly good texture that gently falls apart in your mouth. The anago tempura is made by turning sweet and savory simmered anago into tempura, giving it a mild and comforting taste.

Photograph:tabelog.com

Saga Fumoto Akadori (red chicken from the foothills of Saga) Sakaba Takashina Akihabara Ten is an izakaya where you can enjoy dishes made with ingredients from Saga Prefecture along with local sake.

Located in the direction of Ueno from Akihabara Station's Central Gate, it is also appealing for its easy access. It is said to be a popular spot that is always bustling with people.

Photograph:micchanz

The restaurant’s signature dish is rebateki (grilled liver steak). The liver is cooked steak-style, and people say the doneness is just right.

The meat is tender, and you can also catch the nice aroma of charcoal grilling. It is such a popular menu item that reviews call it especially delicious. It also pairs well with Japanese sake and shochu.

Photograph:micchanz

Yakitori is made by skewering and grilling a variety of meats. This restaurant uses Mitsuse-dori (chicken developed in Saga Prefecture), which was developed in Saga Prefecture.

The "negima" is said to feature juicy thigh meat packed with flavor. The "seseri" is also popular for its springy, pleasantly tender texture.

Photograph:youringo

Maguro to Sumibiyaki Uozumi Akihabara Ten is an izakaya where you can enjoy a wide variety of dishes, from hon-maguro (Pacific bluefin tuna) sashimi to creative cuisine.

The glass lined interior feels open and airy. There are also Private room seats, making it a good choice when you want to relax and take your time. You can enjoy your meal in a calm atmosphere.

Photograph:すーぐるめ

The "Uosumi no Goka Gyo assortment" is a sashimi assortment that lets you enjoy fresh fish. It is also said to look stunning.

Every fish is nicely fatty, which brings out its freshness. Among them, the Nakaochi from bone-in tuna is said to have a rich umami taste and be especially good.

Photograph:かい2768

The "Beef Tongue yukke with nama uni (fresh sea urchin)" is a visually stunning dish, served with the ingredients placed inside a sea urchin shell.

The slightly salty Beef Tongue yukke pairs perfectly with the mellow richness of uni, making it irresistibly delicious.

Photograph:noritube

Yakitri, Yakiton, Gyoza Tsurufuku Yodobashi Akiba Ten, an izakaya (Japanese pub) located on the 8th floor of Yodobashi Akiba directly connected to Akihabara Station, is said to be a great place to enjoy classic drinks and dishes.

The space has a calm atmosphere, and you can dine at the counter or at table seats.

Photograph:whitelist

"Tetsu nabe-yaki gyoza (pan-fried dumplings served on a hot iron plate)" is said to be one of the restaurant's standard menu items, served piping hot on an iron plate. This grilled dish features minced meat filling wrapped in dumpling skins.

It is said to have the aroma of sesame oil that really whets the appetite. The filling is richly seasoned, with garlic and Chinese chives adding a nice accent.

Photograph:noritube

The "Omakase 6-skewer assortment" is a dish where you can enjoy six kinds of yakitori (grilled chicken skewers). The shop serves an Omakase selection of cuts that changes from day to day. You can choose either tare (sweet soy-based sauce) or salt for seasoning.

The tare coats the skewers well with a rich sweet and savory flavor that pairs great with drinks. People also praise the excellent grilling, saying it makes them very tasty.

Photograph:よしむー310

Uoen Akihabara Ten is a Private room izakaya where you can enjoy fresh fish shipped directly from Hokkaido and Wagyu.

It has an unpretentious feel that makes it easy to visit casually. While the atmosphere is lively, the space still feels calm, with a hideaway kind of charm.

Photograph:miyu/東京グルメ♡

One luxurious dish is the "Wagyu Uni Toro Maki." A5-rank Wagyu, uni (sea urchin), and vinegared rice are placed on top of nori (seaweed).

The Wagyu melts in your mouth, and it is said to have an excellent balance with the rich uni and vinegared rice. With its gorgeous look, this is said to be a dish you can enjoy even before taking the first bite.

Photograph:マルタイ1215

"Ika no Sansho-zuke (squid marinated in a sauce of soy sauce, rice koji, and chili peppers)" is a local dish from Hokkaido and the Tohoku region, made by marinating squid in a sauce combining one sho each of soy sauce, rice koji, and chili peppers.

It has a rich taste that makes it perfect as a snack with drinks, and people who enjoy alcohol are said to love it.

Photograph:ぷじあ

Negima Sanzou Akihabara Sohonten, an izakaya (Japanese pub), is just a 1-minute walk from Akihabara Station.

The interior has a Japanese style, with table and counter seating. The space has a Showa retro atmosphere. It is said to be cozy and comfortable, so you can relax and enjoy your meal.

Photograph:775eaa

The restaurant's signature item is the "Domestic Dori (chicken) Aged Negima Skewer." It is known for being reasonably priced.

The chicken is marinated overnight in a special sauce to age it, then grilled over charcoal until fragrant. They say the flavor spreads with every bite.

Photograph:RIECHELIN

The "Beef Tongue shabu-shabu" available in the course menu is a dish you can only get at this restaurant. This Hot Pot dish is eaten by dipping thinly sliced Beef Tongue into a simmering dashi (Japanese soup stock) to cook it, then dipping it in sauce.

The special dashi is said to be very good. The crisp green onions are said to go very well with the Beef Tongue.

Photograph:まーちゃちゃさん

Kyo Dashi Oden Robatayaki Hotaru Akihabara Ten is an izakaya where you can enjoy Kyoto-style Japanese cuisine.

It offers Private room options with doors and Semi-private room seating with a view, so you can enjoy your meal in a hideaway-like setting. The dining room has a pleasant buzz and an easygoing atmosphere that makes it easy to visit casually.

Photograph:kyunlog

At this restaurant, they serve oden (Japanese stew simmered in dashi) as the otoshi (small appetizer). One set comes with standard oden ingredients like daikon radish, satsuma-age (fried fish cake), and egg, and you can get refills.

The menu also offers a wide range of other ingredients. It is said to be highly satisfying.

Photograph:とりグルメ【東京グルメ/東京カフェ/東京居酒屋】

A classic of Kyoto style Japanese cuisine, nama-fu dengaku (grilled wheat gluten with sweet miso). You can enjoy this traditional dish of chewy nama-fu topped with sweet dengaku miso and grilled.

It is said to be a dish with an elegant feel, while also offering warm, comforting flavor.

Photograph:Adamos

Torimitsukuni Akihabara Akiba Trim Ten is an izakaya (Japanese pub) on the 5th floor of the TX Akihabara Hankyu Building, with yakitori (grilled chicken skewers) as its main specialty.

It has Sunken kotatsu seating, counter seats, and seats with a night view, making it easy to use for different occasions.

Photograph:たかお_

The “kisho bui assortment (rare cuts assortment)” is a yakitori dish made with an assortment of unusual cuts. The distinctive textures are part of what makes it so enjoyable to eat.

You can try cuts such as hatsuochi (the blood vessel connecting the chicken heart and liver) and momokaburi (a mixed lean and fatty cut that covers the outside of the beef inner thigh).

Photograph:K0704T221

"Tomato-Shitate no Toriya no Nikomi (Chicken Stew in Tomato Style)" is one of this restaurant's signature dishes. It is also said to taste great with bread or rice.

It is packed with various cuts of chicken simmered well, and the slightly spicy tomato sauce gives it a Western-style flavor.

Photograph:taku8312

Ryuno-ya Akihabara Ten is a Japanese-style izakaya right near Akihabara Station. You can enjoy izakaya dishes made with fresh fish shipped direct from the market and brand-name jidori (local brand chicken).

The main seating is spacious Japanese-style Private rooms, and Sunken kotatsu seating is available.

Reviews say the recommended dish here is the maguro (tuna) sashimi. It is said to have just the right amount of fat, firm texture, and great flavor. It also has a taste that makes you want to pair it with Japanese sake.

The chunky cut maguro-butsu (cubed tuna sashimi) is said to let you enjoy the taste of maguro to your Manzoku.

Photograph:pancake7109

"Jidori (free-range chicken) no Kara-age" is a classic izakaya menu item made by frying chicken until crisp. The "Kara-age" at this restaurant is said to be juicy and excellent.

Each piece is large and satisfying to eat. You can enjoy the Kara-age served piping hot.

Photograph:ike_log

Kushijiro Akihabara Ten is an izakaya where you can enjoy Hakata-style charcoal grilled skewers and yasai-maki (vegetable wrapped skewers).

All seats are in Private rooms, so your personal space is well kept. With wood toned tables and soft lighting, the space feels relaxing and comfortable.

Photograph:美食家SHA

The signature menu item is yasai-maki (vegetable-wrapped skewers). They wrap vegetables in pork, skewer them, and grill them. They also offer creative vegetable-wrapped skewers made with seasonal vegetables.

Options are said to be varied, including tomato-wrapped skewers and banno-negi-maki (allium fistulosum wrapped skewer). It is recommended for those looking for a healthier option.

Photograph:Foodguide_Tokyo

One popular item that people say is perfect as a snack to go with drinks is the “sakura yukke (seasoned raw horse meat).” It is made with thinly sliced fresh raw horse meat, eaten mixed with a rich egg yolk.

The basashi (raw horse meat sashimi) comes from Kumamoto Prefecture and is said to have no off notes, with its good flavor packed in. It is said to be a dish you will want to enjoy with a drink.

Photograph:ちゅーか

Robata to Oden Koronagirai Akihabara Ten is a Japanese-style izakaya centered on Japanese food, where you can enjoy oden and robatayaki (fireside grilling). It is in a very convenient location, just a 1-minute walk from Akihabara Station.

It is said to be perfect when you want to relax with a drink while snacking on good food.

Photograph:ささケロ

The first dish served at the restaurant, otoshi oden (appetizer oden), comes with free refills. You can bring your plate to the counter and choose the ingredients you want.

The oden (Japanese stew) simmered with a variety of ingredients is said to be delicious, with the dashi broth soaked in well. It gets great reviews for making people want to go back for seconds again and again.

Photograph:jungol

At this restaurant, you can choose classic izakaya dishes à la carte, such as tsukimi tsukune (chicken meatballs with egg yolk) and Koro Potato Salad.

The "ginsake (coho salmon) with ikura (salmon roe) and grated daikon" is said to be a bright-looking dish that also makes an easy palate cleanser.

Photograph:tabelog.com

Yakitori Izakaya Daihyotorishimariyaku Kaikaburi Akihabara Ten is tucked away down a side street after heading out from Akihabara Station via the Showa-dori Exit. This stylish izakaya serves yakitori (grilled chicken skewers).

Inside, the space is designed with pale wood and concrete, with table and counter seating available.

Photograph:無芸小食

The yakitori, the recommended menu item here, is well known for being delicious across the board. Among them, the "Gokujo Reba (premium liver)" is said to have no off notes and a melt-in-your-mouth level of doneness.

With simple seasoning of just sesame oil and salt, it is said to be very tasty. People say it is something you will want to eat again and again.

Photograph:ブラッキー...

The "Kaikaburi Course" with All you can drink is popular for letting you enjoy both drinks and food at a good price.

You can enjoy a full lineup of chicken dishes, including yakitori (grilled chicken skewers). The "Seseri no Negi Itame" features roughly chopped aonigi (green onions) and seseri (neck meat) stir fried in sesame oil, and its simple flavor is said to be very tasty.

Photograph:tabelog.com

Shokusai no Bo Akihabara Ten is a Private room izakaya where you can enjoy Japanese food made with fresh seafood and seasonal ingredients.

All of the Private rooms come with doors, so your private space is well maintained. The interior has the warmth of a Japanese style setting, creating an atmosphere where you can take your time and enjoy your meal.

Photograph:Donchan_11

"Kamigarasu ga Michibiku, Kyo Dashi Oden" with kyo-dashi (Kyoto-style broth) deeply soaked in. This classic dish is made by simmering a variety of ingredients in broth. It is known for its gentle flavor that warms you right up.

If you order a course, you can pay an extra fee to make the oden All you can eat.

Photograph:Chick:)

The "Kujo-negi (Kujo green onion) green onion salt Beef Tongue grill" gets great reviews for the amazing combo of thick cut Beef Tongue and crisp Kujo-negi. Reviewers say the savory flavor spreads with every bite.

The tenderness of the Beef Tongue is said to be one of its main draws. The portion is also generous, making it highly satisfying.

Photograph:tabelog.com

Tokyo Kushiyaki Club Akihabara Ten, a charcoal grilled yakitori (grilled chicken skewers) izakaya (Japanese pub), is located on the 5th floor of Akihabara Project Building.

The lively atmosphere and clean interior are said to be part of its appeal. It is easy to drop by, and some say it feels like a hidden gem.

Photograph:無芸小食

The "Sumibi Yakitori 5-hon Assortment" lets you enjoy comparing different parts of yakitori.

It includes classic yakitori favorites such as tsukune (chicken meatball skewer), negima (chicken and scallion skewer), and sasami (chicken tenderloin). They use Domestic chicken, and it is said to be a dish that shows their care in grilling over binchotan (high-grade Japanese charcoal).

Photograph:baashi

One of the popular menu items here is yasai-maki (vegetables wrapped in pork and skewered).

The "Cabbage Pork Roll" is said to be irresistibly good, with a great crisp texture. They also offer creative items such as the "Cheese Wrapped Stuffed Green Pepper Skewer" and the "Aigamo (duck) and shishito (mild green pepper) skewer."

Photograph:ゆう☆017

KICHIRI Akihabara is a casual dining restaurant with a simple, modern, and calm atmosphere. It serves Italian food made with authentic ingredients.

The restaurant also has fully private rooms and moderately partitioned box seats, so you can relax and enjoy your meal.

Photograph:tomig461

This restaurant is well known for its wide drink lineup. It is said to have an especially big selection of umeshu (plum wine) and sangria.

The house specialty, "Namina-mi Sparkling," is poured right up to the brim and even served into a masu (wooden sake box) as well.

Photograph:INNUENDO

The "Executive Chef's Special Roast Beef" is a rich, flavorful dish made with top grade Black Angus beef from a partner ranch. It is a particularly popular item and is said to be especially good.

Mashed potatoes are served under the meat, and people say it tastes excellent when eaten together.

Photograph:tabelog.com

Taishu Izakaya Toriichizu Akihabara Showadori Ten is a casual izakaya where you can enjoy authentic chicken dishes at easy-on-the-wallet prices.

It is also appealing for its convenient location, just a 1-minute walk from Akihabara Station. The restaurant has many seats and a lively atmosphere. It looks like a great place to enjoy a fun meal.

Photograph:のんべえスタイル

The restaurant’s signature dish is mizutaki-nabe (chicken Hot Pot). You can enjoy this local dish from mainly Hakata in Fukuoka Prefecture, where chicken and vegetables are simmered from cold water.

The cloudy soup, made by simmering chicken bones for 8 hours, is said to offer an authentic taste. You can also enjoy it with the All you can eat and All you can drink course.

Photograph:houlio2

"Torikawa Kushi (chicken skin skewers)" is also available in sets of 10 or 20. It is a yakitori menu item made with chicken skin threaded onto skewers.

It is said to be so light and crispy that you could eat as many as you want. People also say it goes great with drinks.

Photograph:tabelog.com

Akakara Akihabara Chuo-dori Ten is an izakaya on Chuo-dori in Akihabara. While Hot Pot is the main draw, you can also enjoy classic izakaya dishes.

The table seating is divided by curtains, and there are also Semi-private room seats, creating a space where you can dine without worrying about the people around you. It is said to be a place where you can relax and take your time.

Photograph:はな600

The "O-tameshi Course (trial course)" features a lineup of dishes that let you fully enjoy the restaurant's signature specialties. It also comes with All you can drink, so you can enjoy plenty of alcohol.

The drink menu is also appealing, with unusual options such as limited-time drinks and local sours available to order.

Photograph:wskh9

The restaurant’s signature dish, Akakara-nabe (spicy miso Hot Pot), is a Hot Pot based on a special miso blend. You can choose from 11 spice levels, from mild Level 0 to fiery Level 10, so you can enjoy a different taste each time you visit.

They also hold fairs regularly, where you can try Hot Pots with different main ingredients such as oysters and mentaiko (spicy cod roe).