20 Izakaya Picks Around Roppongi Station! Places Where You Can Enjoy Great Food and Drinks

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Miroku Shokudo is an izakaya (Japanese-style pub) located just a short walk from Azabu Police Station near Roppongi Station on the Toei Oedo Line, and the interior is said to be a warm space with warm-toned lighting and wood-grain furniture.

The restaurant has counter and table seating, as well as Private rooms separated by noren (traditional fabric dividers).

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The fresh fish, carefully selected with a trained eye, is served in a wide range of dishes using cooking methods suited to each ingredient, including sashimi, charcoal grilling, and fried dishes.

The "Otsukuri assortment" in the photo is said to be served as individual portions of several kinds of fresh fish.

The "Omakase course" is popular at this restaurant. It is an All you can drink plan that lets you enjoy small portions of carefully prepared dishes, including house made side dishes, three kinds of sashimi, steamed dishes, and fried dishes.

The photo shows the first dish served, the "sozai (side dishes)." Items like nimono (simmered dishes) and aemono (dressed dishes) seem to be well liked for their gentle flavors.

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Uoki is an izakaya (Japanese pub) tucked away in a quiet residential area about a 5-minute walk from Roppongi Station on the Toei Oedo Line.

There are 16 seats in total, with 8 counter seats and 2 tables for 4, and the small interior is said to have a calm, grown-up feel that makes it easy to enjoy your meal in a relaxed atmosphere.

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Popular dishes here use seasonal fish and vegetables that the owner personally selected with Special care. The seasonal sashimi served as the otoshi (small appetizer) is said to be fresh and nicely rich with fat.

They also offer a wide selection of Japanese sake and shochu, and some reviews say it is fun to choose drinks that pair well with the food.

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For the course menu, they serve monthly changing dishes that pair well with drinks, centered around their signature Clay Pot rice.

The photo shows Clay Pot rice made generously with uni (sea urchin) and ikura (salmon roe). The fresh uni and ikura on top of the piping hot freshly cooked rice are said to be a perfect match.

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Yakitori no Hachibei Roppongi Ten is a long-established yakitori (grilled chicken skewer) restaurant founded in Hakata 40 years ago, with 7 restaurants in Fukuoka. It is about a 4-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line.

The sofa seating on the main floor is spacious, so you can relax and enjoy your drinks in comfort.

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The yakitori (grilled chicken skewers) is made with Special jidori (local free-range chicken) sourced from around Japan, with each skewer carefully prepared by hand and quickly grilled over high-heat binchotan (white charcoal).

People say you can fully enjoy great yakitori here in a lively dining space where the grill is set up like a stage, away from the bustle of Roppongi.

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There are several course menus to choose from depending on your budget and whether you want All you can drink or not, and the Most Popular option is the "OMAKASE Entry" course, which includes 9 dishes, 10 Omakase skewers, and 120 minutes of All you can drink.

The photo shows the "Hakata Chicken Ramen" served To finish. It is one of the restaurant's specialty dishes, made with a rich chicken broth.

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Nikujiru Suigyoza Gyoho Roppongi Kosaten is an izakaya (Japanese pub) right by Roppongi Station on the Toei Oedo Line, next to the police box at the Roppongi intersection.

Inside, the table-centered seating lit by red lanterns draws a lively crowd day after day and has an energetic feel, and it often fills up around 19:00, so it is best to visit early.

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The restaurant’s signature menu item is the “Nikujiru Bakuhatsu Suigyoza (juicy burst boiled dumplings).” In Japan, yaki-gyoza (pan-fried dumplings) are the standard style, but these are inspired by suigyoza (boiled dumplings) from China and Taiwan and finished as the restaurant’s own original dish.

The suigyoza served with warm soup have a good reputation for being delicious.

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In addition to gyoza (dumplings), the dim sum selection is also extensive. The lineup includes piping hot shumai (steamed meat dumplings) and xiaolongbao (soup dumplings) steamed in a bamboo steamer, as well as bite-sized gyoza.

The photo shows the “Aotogarashi Shumai (green chili pepper shumai).” It has a pleasantly spicy kick that goes great with drinks.

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Asahi Shokudo is a hidden izakaya (Japanese pub) tucked away in a back alley, about a 2-minute walk from Roppongi Station on the Toei Oedo Line, with counter seats, table seating, and a garden table for two at the entrance.

The exterior has the look of an old kominka (traditional Japanese house), while the interior is stylish, and they serve carefully crafted high-quality creative cuisine.

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They offer a lineup of dishes made with Horumon, jidori (free-range chicken), fish, and more, each prepared with an extra touch.

The top recommendation is the "motsu Hot Pot," which you can choose in three varieties: salt, soy sauce, or shiro miso (white miso). The lightly spiced soup gets good reviews for its pleasant kick.

One item that gets great reviews is the "Honoo no Aburi Shime Saba (flame-seared cured mackerel)." Another nice touch, according to reviews, is the performance of finishing it with a gas burner right at the table after it arrives.

Reviews also said it had a great aroma and just the right level of salt, making it a good match for drinks.

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Takkhanmari Daigaku is a popular izakaya about a 3-minute walk from Azabu-juban Station on the Oedo Line, where you can enjoy authentic Korean food in a stylish setting.

With red accents throughout, the interior has a lively atmosphere that brings Korea to mind, with cute decor.

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The restaurant's namesake dish, "dakhanmari (whole chicken)," literally means "one whole chicken." It is a Hot Pot made with a whole chicken, and they use freshly butchered Domestic chicken simmered slowly to create a mild, tasty broth that gets great reviews.

The collagen-rich soup is said to be especially popular with people interested in beauty and staying healthy.

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The Korean-style spicy stir-fried octopus "jukkumi" is also popular.

The tasty and spicy grilled jukkumi with octopus, Horumon, and chicken is said to be the kind of flavor that makes you want to come back for more after just one bite. As a palate cleanser, the restaurant’s style is to wrap it with honey mayonnaise, Korean Perilla Leaves, egoma (perilla), and sweet pickled daikon radish before eating.

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Toriyako Roppongi is an izakaya within walking distance of Roppongi Station on multiple lines, where you can enjoy yakitori (grilled chicken skewers) and Domestic wine in a calm, grown-up space with a black-based interior.

The restaurant is fully equipped with counter seats that are easy to use even for one person, table seating, and fully private room.

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You can enjoy yakitori centered on Hinai Jidori (Akita local chicken), a local chicken from Akita.

You can order from a single skewer, but if you want to fully enjoy the yakitori, a course is recommended. The Most Popular option is said to be the "Sachi Course," which comes with skewers such as Hinai Jidori and Daisendori, plus a To finish meal.

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The "Kiwami Course" is a full course made up of grilled skewers of rare cuts of Hinai Jidori (free-range chicken breed) and the restaurant's popular signature dishes.

The photo shows one course item, "Special Tsukune (chicken meatball) served with Nagoya Cochin (Nagoya Cochin chicken) egg yolk." The restaurant's style is to dip the juicy tsukune, which lets you taste the rich flavor of the meat, into the egg yolk before eating.

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Odenya Zuburoku is an izakaya about a 3-minute walk from Roppongi Station on the Toei Oedo Line. The counter seats, where you can enjoy the lively atmosphere, are popular, and many regulars stop by casually.

The terrace has horigotatsu seating with heating, so you can stay comfortable even in winter.

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The concept of the food is dishes that pair well with Japanese sake. You can enjoy seafood dishes such as a fresh sashimi assortment, oden, and To finish, Clay Pot rice.

The photo shows the "zuwai-gani (snow crab) tsufuu-mori (luxury assortment loaded with rich seafood)." Uni, crab, ikura, aburi mentaiko, and kani miso make it incredibly luxurious! It gets good reviews for its rich flavor that goes great with drinks.

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The specialty is the Shizuoka style “makkuro oden (jet black oden),” made with broth from shijimi (freshwater clams). Shizuoka oden is known for its jet black broth and ingredients served on skewers. You eat it topped with dashi powder and aonori (green laver), making it one of Shizuoka’s signature local dishes.

Popular ingredients include chikuwabu (wheat gluten fish cake), jakoten (fried fish cake), and kuro hanpen (dark fish cake).

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Yakitori Shouchan Roppongi Ten is an izakaya just steps from Roppongi Station on the Toei Oedo Line, with a stylish interior that hardly feels like a yakitori place, making it a good pick for dates or parties.

The fully private room, which can accommodate up to 8 people, lets guests enjoy their meal in a calm and private setting.

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They offer more than 50 kinds of yakitori (grilled chicken skewers), including rare cuts. They reportedly use chicken butchered the same morning it was caught, which is unusual in Tokyo.

The rare cuts include "otafuku," "aburatsubo," and "hiza Cartilage." You can enjoy juicy yakitori packed with flavor.

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The delicate à la carte dishes are also popular, with care put into both the Homemade preparation and the presentation. The menu centers on fresh organic vegetables shipped directly from farmers, so there are plenty of vegetable dishes too.

The photo shows the “A4 Wagyu tataki (lightly seared beef),” a salad-style dish with rare beef and lots of vegetables. It is said to pair perfectly with wine thanks to the tartness of the Homemade apple sauce and balsamic vinegar.

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Kaikagetsu Nogizaka Ten, about a 2-minute walk from Nogizaka Station on the Tokyo Metro Chiyoda Line, is popular for its atmospheric setting where you can enjoy carefully prepared Japanese cuisine.

The restaurant is said to have many repeat customers who come for its richly Japanese atmosphere, created by relocating and rebuilding a traditional kominka (old folk house) from Hida Takayama, a UNESCO World Heritage area.

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For first time visitors, the wide variety of course menus is a good choice.

The photo shows the hassun (seasonal assortment served on a tray) included in the course. Hassun is a dish made by arranging seasonal delicacies from the mountains and the sea in small dishes on a tray about 24cm across. Each item is well liked for its refined flavor.

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Their seasonal Japanese sake is also popular.

They offer a lineup of Special Japanese sake selected for each season, including winter's shiboritate shinshu (freshly pressed new sake) and risshun asa-shibori (sake pressed on the morning of the first day of spring), spring's haruzake (spring sake), summer's namazake (unpasteurized sake) and nama-chozoshu (unpasteurized stored sake), and autumn's hiyaoroshi (autumn matured sake) and akiagari (autumn-aged sake).

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Tatamize is an izakaya within walking distance of Azabu-juban Station on the Toei Oedo Line, and the interior layout, which makes the most of Japanese style, has a calm atmosphere that makes you want to stay awhile.

The restaurant serves body-friendly dishes made with care, even paying attention to the water used in cooking so the ingredients do not lose their nutrients.

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The "obanzai (Kyoto-style home cooking) made with organic vegetables" prepared from fresh vegetables is popular. Obanzai refers to Kyoto cooking made with seasonal vegetables and familiar ingredients, using simple methods such as simmering, dressing, and stir-frying to bring out the good flavor of dashi.

The recommended choice is the "obanzai assortment," where you can pick your favorite obanzai.

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The popular course is the “Nijushisekki (24 seasonal divisions) Shun o Ajiwau Course.” You can enjoy vegetables from their pesticide-free home garden, charcoal-grilled fresh wild caught fish, house-made fermented seasonings, and charcoal-grilled Domestic beef.

The photo shows charcoal-grilled sawara (Spanish mackerel). It is served in a light, refreshing way with grated daikon radish and shiso leaf sauce.

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BARATIE is an izakaya (Japanese-style pub) about a 5-minute walk from Roppongi Station on the Toei Oedo Line, and the interior has a stylish Japanese-modern feel like a cafe.

If you want more privacy, it also has a Private room available for an extra charge, and it stays open until early morning on weekdays.

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You can casually enjoy a choice of Hot Pots to match your mood or the occasion, along with rice cooked in a Clay Pot.

The photo shows the luxurious “Sake to Ikura no Clay Pot Gohan” made with ingredients sourced from Tsukiji. Some say the big pieces of salmon and the ikura (salmon roe) packed in without any gaps made it taste wonderfully rich.

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The carefully made Hot Pot dishes are also popular, including a yakuzen curry Hot Pot made with several kinds of richly flavored spices.

The photo shows the “Umakara Bude Chige.” This Korean-style Hot Pot has a pleasantly spicy soup packed with the good flavor of vegetables. It also comes with ramen, making it a satisfying dish.

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Hashimoto is an izakaya (Japanese pub) on a quiet street just one block off the main road, about a 3-minute walk from Roppongi Station on the Oedo Line.

Founded in 1978, it has a classic old-school feel. Inside, there are Sunken kotatsu seating tables where you can take off your shoes and relax, as well as counter seats, and it is often used as a dining spot for small groups.

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The popular kamo-nabe (duck Hot Pot) is made with aigamo (crossbred domestic duck), known as a healthy meat, and comes with plenty of aigamo meatballs made without fillers, which you enjoy together with aigamo meat and vegetables such as negi (Japanese leek).

A course meal built around kamo-nabe is also recommended.

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The carefully made house-made snacks to go with drinks are also well liked.

The “Nagasaki Unzen Atsugiri Hamukatsu” in the photo uses a thick-cut fried cutlet of Nagasaki Unzen pork sausage. It is a tender, juicy, and filling dish.

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Washu Shunsai Ruru is an izakaya about a 4-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line, run by an owner who is certified as a kikizakeshi (sake sommelier) and a vegetable sommelier.

Located on the 2F of Akasaka Castelle, it also has the appeal of a hideaway atmosphere.

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They offer a wide range of dishes that make the most of the natural flavor of vegetables. Along with the regular menu, they also have local dishes from regions across Japan.

One review said that the "Butanankotsu to Kon-sai no Taita Mono (simmered pork cartilage and root vegetables)" was outstanding, with pork cartilage so tender it melted apart.

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The photo shows cream cheese mixed with iburigakko (smoked pickled daikon radish), shuto, and salted kombu. Iburigakko is a pickled food that represents Akita Prefecture, made by smoking daikon radish and then pickling it with rice bran, salt, and coarse sugar.

It goes well with cream cheese and has a rich flavor that pairs great with drinks.

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Nishiazabu Rindo is an izakaya located about a 10-minute walk from Roppongi Station on the Hibiya Line, and with fully private rooms available, it is also recommended for business dinners.

The restaurant also has open-kitchen counter seats and Sunken kotatsu seating, and the tables at the table seats are Homemade by the staff.

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You can enjoy creative dishes, with craftsmen carefully preparing each item, including seafood dishes and tempura.

The photo shows the "Dashi Kaoru Toriniku Tsumatta Oden Tomato." The simmered, Creamy tomato is filled with chicken and is said to be very juicy.

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The photo shows the popular gindara (sablefish) Saikyo-yaki, known for its refined flavor. Saikyo-yaki is a traditional Japanese grilled fish dish made by marinating ingredients in a bed of Saikyo miso and then slowly grilling them.

It is said to have an elegant sweetness and a nice roasted aroma, making it a dish that goes perfectly with rice.

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Ore no Sumi is an izakaya about a 7-minute walk from Roppongi Station on the Hibiya Line, where an irori (sunken hearth) is set up at each seat so you can freely enjoy charcoal grilling.

The restaurant serves seasonal ingredients and changes its dishes with the seasons, and reviews say there is always something new to discover no matter when you visit.

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The real draw is grilling dried fish from Izu and more at the irori (sunken hearth) at Each table, to your own preferred doneness.

The photo shows dried aoaji (blue mackerel scad) shipped direct from Numazu, Shizuoka Prefecture. It is nicely rich in fat and goes well with both rice and alcohol.

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Freshly cooked rice made from Special rice selected by a rice meister and cooked in a hagama (traditional iron pot) is also popular.

The glossy ginshari (plain white rice) cooked in the hagama is said to have a faint sweetness. Takikomi gohan (seasoned rice cooked with ingredients) made with seasonal ingredients is also popular.

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Yakitori shin is an izakaya by reservation only, just a 1-minute walk from the Nishi-Azabu intersection, and it has an adult hideaway dining atmosphere with all counter seating.

Since it has ducts that draw in the smoke from the charcoal fire, the smell is not a concern either.

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The "Shin Special course" for enjoying Special yakitori (grilled chicken skewers) includes 12 dishes in total, and you can enjoy wine pairings.

With 6 skewers, sumiyaki (charcoal grilled) vegetables, whole chicken soup, and rice, it is very filling. The photo shows seseri (chicken neck meat), which is pleasantly firm, with great texture and aroma from the mustard.

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For the course meal, you can choose from chicken soba, chicken keema curry, tori soboro Rice bowl, or oyako-don (chicken and egg Rice bowl). Each one is said to be a great dish that makes the most of chicken.

The photo shows the oyako-don, which gets high praise for its chicken that soaks up the dashi and stays juicy and tender, along with its rich soft-cooked egg.

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Sakura Toriizaka is an izakaya (Japanese pub) about a 3-minute walk from Azabu-juban Station on the Oedo Line, and its basement interior is said to have a hideaway-like atmosphere.

The food ranges from reasonably priced dishes to more luxurious menu items, so you can stop by after work or come for a meal with family, making it easy to use for all kinds of occasions.

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You can enjoy seasonal seafood sourced from Toyosu (a major Tokyo fish market) and a wide selection of Japanese sake.

The photo shows tachiuo (cutlassfish) rolled with plum and shiso. The seared tachiuo is made into a roll, and the plum and shiso add a nice accent. The fish dishes with that extra touch are well regarded.

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Course meals with All you can drink Japanese sake are popular. Reviews also said that being able to drink about 40 different labels made for a rare experience.

Besides Japanese sake, they also offer draft beer, shochu, and highballs.

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Washoku Izakaya Akasaka Choron is located about a 6-minute walk from Nogizaka Station on the Chiyoda Subway Line, and there are 16 seats in total inside, with table and counter seating.

This cozy, homey izakaya has a calm atmosphere where you can enjoy your meal.

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They serve a wide range of dishes that make the most of seasonal ingredients. The menu changes daily, so some say you can discover new flavors every time you visit.

A popular item is the restaurant’s original yuba shumai (tofu skin dumpling). It is well loved for its silky, tender texture, and even the dashi broth is said to be delicious.

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The photo shows the restaurant's standard menu item, dashimaki tamago (Japanese rolled omelet), made with house-made dashi stock, which is popular for its light texture and gentle flavor.

It is fairly large, so sharing it is also recommended. It is served with grated daikon radish, soy sauce, and chopped green onions.

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Okinawa Dining Ryuka Roppongi Ten is an izakaya where you can enjoy Okinawan cuisine, located just steps from Roppongi Station on the Toei Oedo Line. The interior is an open and bright space filled with Okinawan music.

It offers several types of seating, including Sunken kotatsu seating, table Private rooms, and Semi-private rooms.

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The Okinawan cuisine here focuses on ingredients shipped direct from the production region, using fish caught in the waters near Okinawa and Okinawan vegetables that are also good for health and beauty. Ingredients with a distinctive flavor are arranged to be easy to enjoy.

The photo shows umi-budo (sea grapes), enjoyed with ponzu sauce for its pleasantly popping texture.

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A classic of Okinawan cuisine, goya chanpuru (stir-fried bitter melon) is a local dish made by stir-frying goya (bitter melon), shima-dofu (Okinawan tofu), pork, eggs, and other ingredients.

They prepare it carefully, so one of its key features is that the goya has very little bitterness. Fu chanpuru (stir-fried wheat gluten) is also recommended, with lots of rich umami soaked into the fu.