Izakaya in Kanagawa Prefecture! 20 picks including places where you can enjoy fresh seafood dishes and drinks

Photograph:自由人@全国グルメ食べ歩き

A 5-minute walk from Yokohama Station, Maboroshi no Wagyu to Misaki-ko Chokusou Sengyo Morgen Yokohama Ekimae Ten is a stylish izakaya with the feel of an adult hideaway.

People say you can quietly enjoy dishes made with Special ingredients in a spacious and calm setting.

Photograph:giraffe_smile

The "Ozaki-gyu (Ozaki Wagyu) Grill," made with "Ozaki-gyu (Ozaki Wagyu)," known as phantom Wagyu, is known for its refined sweetness in the fat and tender melt-in-your-mouth texture.

A light, rich flavor spreads across the palate without any sense of excess fat, making it a luxurious dish unique to this rare Wagyu and a favorite among many fans.

Photograph:moph98moph

The "San'emon-buta (San'emon pork) Blue Cheese Rice Croissant" is an original dish wrapped in rice paper and deep-fried.

The sweetness of fig, the saltiness of blue cheese, and the rich taste of the pork come together in a flavor that pairs very well with wine.

About a 6-minute walk from Sakuragicho Station, Kazo is a popular yakitori izakaya in Yokohama, Kanagawa, where reservations are essential and you can enjoy a wide range of skewers, including Hinai jidori (free-range chicken from Akita) and fish skewers.

The small interior feels clean, and at the counter seats you can enjoy the lively atmosphere of the grill up close.

Photograph:takakn

The signature “Hinai jidori (Hinai chicken) skewer Omakase 5-piece set” is said to be a popular menu item, carefully grilled with Special ingredients such as white liver, Heart, and negima (chicken and scallion skewer).

The meltingly tender white liver has no off notes, and the Hinai jidori is praised for its firm texture, rich flavor, and perfect grilling.

Photograph:まるむっく

A popular final bowl, the "Hinai jidori (premium Japanese chicken) chicken soba," stands out for its golden broth packed with rich chicken flavor.

The oil floating on the surface adds depth, making it a satisfying bowl to the last sip. Many people apparently end up finishing every drop of the soup.

Photograph:cathlien

Yahei, a 2-minute walk from Sakuragicho Station, is an izakaya known for its local fish delivered directly from Sagami Bay's Nagai Port and Miura vegetables. They also have a wide selection of Japanese sake, which pairs well with the fresh seafood.

The lively interior centers around counter seating, and the friendly service makes it a comfortable place to spend time.

Photograph:meimeeimeeei

The signature "sashimi assortment" is a plate where you can enjoy thick-cut local fish with outstanding freshness.

Fatty fish such as tuna and shime-saba (cured mackerel) are lined up on the plate, letting you fully enjoy flavors that reflect the bounty of Sagami Bay. It also pairs perfectly with Japanese sake, they say.

Photograph:yuki_c

The "jika-sei korokke (house-made croquette)" is a dish with a crisp outside, a fluffy inside, and a gentle sweetness.

People say the savory aroma of the coating and the simple good taste of the potatoes make it irresistibly tasty, and it is also popular as a snack with drinks.

Photograph:こめぱん62

Yamaya Sengyoten Yahei, a 2-minute walk from Sakuragicho Station, is a popular izakaya where you can enjoy fresh fish in a lively atmosphere.

This welcoming spot is also well regarded for its homey feel, where you can chat with the taisho (head chef) across the counter and casually enjoy dishes made with seafood and Miura vegetables.

Photograph:sakenshin

The "11-shurui no Miura yasai tempura assortment" made with Miura yasai (vegetables from Miura) delivered by contracted farmers has a light, crisp batter.

The sweetness and good flavor of the vegetables stand out more with each bite, and its refined texture, which stays crisp and never greasy even when cool, has made it popular.

Photograph:foooomiyeah

The specialty "Tairyo Sashimi 7-ten assortment" is a well-known dish praised for its freshness, making the most of the direct management by a seafood broker.

The contents change depending on what comes in that day, and the thick-cut sashimi lets you enjoy rich flavor and firm texture. Its bold style, unique to a fresh fish shop, is part of the appeal.

Photograph:えりぞう☆

A 5-minute walk from Yokohama Station, Yokohama Shuso leaves an impression with its creative space themed around sake barrels.

Inside, there is a fish tank, and you can also enjoy the lively atmosphere of fish being prepared right in front of you. This is an izakaya for adults that blends quality with a playful touch.

Photograph:O-YA-G

The otoshi (small appetizer) is a luxurious 4-item sashimi assortment featuring seasonal fish such as hon-maguro (bluefin tuna), shima-aji (striped jack), and kinmedai (golden eye snapper).

When enjoyed with aosa (green laver) soy sauce from Yamaguchi Prefecture, the Fresh Scent of the Ocean gently spreads, bringing out the fish's flavor even more.

Photograph:O-YA-G

The fresh "kawahagi (thread-sail filefish) ikezukuri (live sashimi preparation)" scooped up from the fish tank is prepared right in front of you, and reviews say that this live experience is one of the reasons to come to this restaurant.

The liver soy sauce, made by mixing chopped liver with soy sauce, is said to have a rich, savory taste that pairs perfectly with the mild flesh. It also goes well with Japanese sake.

Photograph:RINO1024

Mr.Gentleman Neo Japan Dining, about an 8-minute walk from Yokohama Station, is a new-style dining izakaya that mixes Japanese and Western elements.

The stylish interior features a high-quality wood-grain design lit by soft indirect lighting, where you can relax and enjoy creative Japanese cuisine.

Photograph:Tapi丸

The "cold chawanmushi (savory egg custard) with porcini" served as an otoshi (table charge appetizer) is a dish filled with the aroma of dashi stock and rich umami.

Its cute presentation in a small bottle also stands out, and the texture is smooth on the palate. The elegant flavor is said to bring out a natural smile.

Photograph:naidy

"Uni tamago (sea urchin egg)" is a luxurious one bite dish topped with rich uni (sea urchin) over a soft, half cooked egg.

The mild egg, the sweetness of the uni, and the aroma of wasabi come together beautifully, and it is said to pair perfectly with alcohol.

Photograph:natsu737448

Murakiya Yokohama Ten, a 3-minute walk from Yokohama Station, is an izakaya where a storefront with a Japanese feel and the aroma of dashi (Japanese soup stock) welcome you.

The interior is bright and lively, and the polite service from the staff also gets good reviews, with some comments saying it is just right for after-work drinks or meals with friends.

Photograph:ふた旅

The oden assortment served as an otoshi (small appetizer) is said to have a gentle flavor, with the good taste of the dashi broth soaked in.

The daikon radish and konnyaku (firm yam cake) in particular are full of flavor, and people say this dish is especially comforting in the cold season.

Photograph:進撃のグルマス

The popular menu item "Hiden no Tsugiashi Tokusei Motsu Nikomi (special stewed offal with a secret continuously added sauce)" is a dish with a mellow miso base and rich fat flavor melted into it.

The motsu (offal) is tender with no off notes, and it goes perfectly with white negi (Japanese leek) and garlic. People say it is so good that Japanese sake and beer go down easily with it.

Photograph:motoh698

Ponkichi Kannai Ten, a creative skewer izakaya just a 3-minute walk from the north exit of Kannai Station, combines Japanese charm with a casual feel.

At the counter, you can watch the chefs at work, and the restaurant also has Private rooms and Semi-private rooms. In this relaxed space, you can enjoy a wide range of skewer dishes.

Photograph:春と塩

The "sukiyaki skewer" is a popular and eye-catching menu item topped with fluffy egg mousse, and they say the moment you put it in your mouth, it turns into sukiyaki (Japanese beef hot pot).

The sweet-savory sauce mixes perfectly with the rich flavor of the meat, and it has become a hot topic for surprising people with both its creativity and its taste.

Photograph:みどりみどり2644

The “lasagna skewer” is a piping hot, bite size skewer with melted cheese, and it gets good reviews for letting you enjoy all the appeal of yoshoku (Japanese-style Western food) in skewer form.

It also pairs well with sparkling wine and house-made limoncello, making it a menu item with the playful touch you expect from creative skewers.

Photograph:tabelog.com

Kai・Sashimi Senmonten Shirahara Hanasaki, a 3-minute walk from Sakuragicho Station, is an izakaya (Japanese pub) known for letting you enjoy fresh seafood.

The calm Japanese-style space centers on counter seating, where you can watch the chefs skillfully prepare the dishes right in front of you.

Photograph:マナぽよ

The "Nama Kaki" made with natural iwagaki (rock oysters) is popular for its thick, creamy texture, and people say that when you take a bite, the aroma of the sea and rich umami spread across your mouth.

It has a smooth, silky feel on the tongue, and it pairs perfectly with Japanese sake. This is one dish that lets you enjoy the tastes of the season in a luxurious way.

Photograph:捻奴子

The house specialty “hotate butter (buttered scallops)” is an impressive dish grilled right in the shell. The smell of butter and soy sauce whets the appetite, and the plump, springy texture of the scallop is another reason it is so popular.

The cheese risotto finished with the rich, flavorful sauce left over is also said to be excellent.

Photograph:中野 シャルマン 一央

Marukami Shokudo Dockyard Ten is a seafood izakaya (Japanese pub) located on the B2 floor of Landmark Tower, about a 5-minute walk from Minatomirai Station.

The retro-style interior has counter seats and Private rooms, and it is said to be lively as a set meal spot by day and an izakaya at night.

Photograph:桜色珈琲

The standard menu item maguro katsu (fried tuna cutlet) is crisp on the outside and moist inside. It is said to have a flavor packed tightly with umami.

The fresh fried aroma whets the appetite, and this dish is also well regarded as a snack to go with drinks.

Photograph:※たっちゃん※

The "aji fry" made with fresh aji (horse mackerel) is said to be outstanding, with plump and tender fish and a crisp coating.

It also pairs perfectly with local Yokohama Beer, and when you take a bite while it is still piping hot, the rich flavor and toasty aroma spread across your palate. You can fully enjoy this fitting port town combination.

Photograph:きく_ぴょん（kikupyon）

Taishu Sakaba Motenashiya, a 2-minute walk from Yokohama Station, is a neo-taishu-izakaya (modern Japanese pub with a retro feel) in a basement space lit up with an old-school atmosphere and neon.

With convenient features like QR code ordering, it is popular as a lively place where you can casually enjoy drinks, and it is said to be just right for after-work stops or get-togethers with friends.

Photograph:natsu737448

The popular "sushi dog" is a colorful temaki-zushi (hand-rolled sushi) topped with plenty of ikura (salmon roe) along with salmon and negitoro (minced tuna with scallions).

The aroma of the nori and the rich taste of the fish come together in this much-talked-about menu item, and its bite-size pieces make it easy to eat.

Photograph:miots427

The "Mentai Cheese no Kieru Maho Dashimaki Tamago" is a popular menu item, with melted cheese inside its soft and creamy texture.

The rich mentaiko (spicy cod roe) sauce and the flavor of dashi (Japanese soup stock) come together in a great balance, and people say one bite is enough to make you feel happy. It also pairs extremely well with alcohol.

Photograph:momoko☆☆

Isomaru Suisan Isezakicho Ten, about a 5-minute walk from Kannai Station, is a popular izakaya where you can enjoy seafood in a hamayaki (grilled seafood) style.

Each table has its own grill, so you can casually enjoy seafood fresh off the fire amid the lively atmosphere and great aromas.

Photograph:シオシュン

The specialty kani miso korayaki (grilled crab shell with crab tomalley) is a popular menu item, with the savory aroma of the grilled miso said to whet the appetite.

You can scoop it out with a spoon and enjoy it as is, or put it on a baguette for a great bite. It also pairs perfectly with Japanese sake.

Photograph:s.mi9

The popular “Hitokuchi Zeitaku Kobore-zushi” is a well-known menu item piled high with seafood like uni (sea urchin), ikura (salmon roe), and negitoro (minced tuna with scallions).

The popping texture of umibudo (sea grapes) layers with the Fresh Scent of the Ocean, and each bite brings a rich sense of Manzoku.

Photograph:tomo3043

In Yokohama, Kanagawa Prefecture, a 3-minute walk from Sakuragicho Station, Yakitori Kankodori is known for its highly creative course meals.

In a calm Japanese modern space, you can enjoy a course centered on authentic yakitori (grilled chicken skewers) while watching the grill area. The service is also polite, making for a comfortable and pleasant time.

Photograph:大石貴幸

The yakitori served here centers on jukusei Hinai jidori (dry-aged Hinai local chicken), along with other high quality chicken that is dried and aged in house to bring out plenty of umami, then carefully grilled and served.

Their signature "Negima" is a carefully crafted skewer made by grilling the chicken meat and skin separately, then finishing it with negi (green onion) in between. The香ばしさ of the skin, the savory taste of the meat, and the sweetness of the negi come together, creating a memorable skewer with three layers of flavor in a single bite.

Photograph:にゃぽログ⭐︎

The "aka nasu (red eggplant)" from Kumamoto is an impressive skewer that sets the tone for the start of the course.

It has a melt-in-your-mouth texture and rich umami, with the flavors of sesame and ginger blending perfectly into its fragrant, lightly charred taste. It is said to offer the kind of satisfaction you would expect from a meat dish.

Photograph:shun_921s

Yakitori Arakiyama Yokohama Ten, about a 2-minute walk from Yokohama Station, is a popular izakaya where you can enjoy carefully grilled sumibi-yakitori (charcoal-grilled chicken skewers) and a wide selection of wines.

The calm, grown-up space is said to be a great place to spend time, watching the grill area from the counter while surrounded by the fragrant smoke and live atmosphere.

Photograph:ぺこちゃん55

The popular “gokujo reba (premium liver)” is a standout dish with a smooth texture and rich flavor.

It has a nice charcoal aroma without any off notes, pairs well with white wine, and melts in your mouth with an elegant richness.

Photograph:かじたみ

The "Jikasei Shiro Reba Mousse (house-made white liver mousse)" is an original dish of rich liver served on crackers and finished with honey and raisins.

It is said to have an excellent balance of sweetness and saltiness, pairs perfectly with white wine, and is a well-loved plate that many regulars order again and again.

Photograph:Bronze Edition

Kaiou Sakaba Mai, about a 2-minute walk from Kannai Station, is a well-rated izakaya where you can enjoy fresh seafood even though it is located in the urban center of Yokohama, Kanagawa Prefecture.

The calm Japanese-modern interior feels clean, and you can relax over your meal in a Private room or at table seating. The polite service from the staff also leaves a good impression.

Photograph:クロスケ

The signature "Sashimori 5-ten (5-piece sashimi assortment)" is a well-known dish with a lavish presentation, featuring thick-cut fresh seafood delivered directly from Toyosu.

Every piece of sashimi, including tuna and scallops, is firm and packed with flavor, with a nice plump texture as well.

Photograph:tax18

There is a wide variety of lemon sours, and their refreshing taste brings out the flavors of the food.

The "sweet shrimp Kara-age" is especially good, with its crispy coating and rich sweetness making a great match, and it is perfect as a snack with drinks. This pairing goes down light and easy.

Photograph:45891214

O'denbar Umami Yokohama Kannai is an izakaya in the downtown area of Yokohama, Kanagawa, known for its delicious oden.

The aroma of dashi broth drifts over the counter, and the space offers a calm place to spend time while watching the owner’s careful handiwork. It is perfect for small groups.

Photograph:yuuu_yu

The oden (Japanese one-pot stew) with its clear broth is popular for its refined Kansai-style flavor, with a gentle umami taste and deep richness.

The broth soaks well into every ingredient, including daikon radish, eggs, and konnyaku (firm yam cake), giving it a comforting taste.

Photograph:Hiro with T 5566

The popular dashi wari with Japanese sake is a drink made with Japanese sake and oden broth.

People say the gentle savory flavor that sinks into your body becomes addictive, and it is especially popular in the cold season. You can enjoy the harmony of the fragrant broth and Japanese sake.

Photograph:ムロさん

Ofuna Tennenya is an izakaya in Kamakura, Kanagawa, with a reputation for great seafood dishes. They also have a wide selection of Japanese sake, making it a good spot for a drink after work.

The calm Japanese modern interior feels comfortable, and at the counter seats, you can also enjoy chatting with the owner-chef.

The "osashimi no moriawase (sashimi assortment)" in the photo is a gorgeous plate with a variety of seafood, including hon-maguro (bluefin tuna), white fish, squid, and octopus.

The thick-cut slices are extremely fresh, and each bite leaves a memorable taste as the sweet richness of the fat and the umami spread across your palate. It also pairs perfectly with Japanese sake, according to reviews.

Photograph:サトログ2020

The tempura corn locks in the sweet taste of the season, and people say the crisp batter and the popping texture of the kernels are great.

With each bite, a natural sweetness spreads across your mouth and keeps you coming back for more, and some people even find themselves ordering another serving.

Photograph:y_rec

Sumiya Kushibei Ofuna Ekimae Ten in Kamakura, Kanagawa, is a popular izakaya where you can enjoy yakitori grilled over binchotan (high-grade charcoal) and Japanese sake from all over Japan.

From the counter seats, you can watch the grilling up close, and the attentive staff make the experience comfortable, making it a great fit for an after-work meal or dining with friends.

Photograph:mikawa10

The photo shows a six-skewer set of chicken shipped directly from Shinshu Azumino and Domestic pork, carefully grilled over binchotan (high-grade charcoal).

In addition to standard choices like negima (chicken and scallion skewer), chicken skin, and Outside skirt, they also offer unusual picks like mochi skewers, with a great balance of smoky aroma and rich meat flavor.

Photograph:くいしん坊2540

The otoshi (small appetizer) "steamed cabbage in a bamboo steamer" is a popular menu item that is simple yet surprisingly sweet.

The special sauce adds a nice accent, making it light and so good you cannot stop eating. Reviews also said they were happy that refills are free.

Photograph:komichan.tokyo.

Craft Sake Shoten & Kitchen Kawasaki is a Japanese sake bar and izakaya in Kawasaki, Kanagawa, popular for offering more than 25 kinds of Japanese sake that change daily.

In its refined U-shaped counter space, you can enjoy new pairings of dishes from around the world and Japanese sake.

Photograph:アシカの親分。

The photo shows “Marude Hawaii! Maguro to Makadamia no Poke,” made with marinated maguro (tuna) and macadamia nuts.

The crunchy texture of the fragrant nuts adds a nice accent, bringing out the rich flavor of the tuna and the depth of the sauce in this tasty dish, and it is said to pair well with Japanese sake.

Photograph:弥生ぃ(つ∀｀*)

The "Pari Pari Chicken Steak with Nanbei pakuchi (South American cilantro) Sauce" features chicken grilled until fragrant, with crispy skin and moist, tender meat.

The fresh aroma of the pakuchi sauce brings out the rich taste of the meat and really whets the appetite. It is a buzzworthy dish that goes well not only with Japanese sake but also with craft beer.

Photograph:korosuke239

Ochanoma Shubo MONTA is an izakaya (Japanese pub) in Hakone, Kanagawa, known for its warm and homey atmosphere.

Inside, surrounded by cat-themed decor, guests can enjoy TV and games, and reviews say you can relax there as if you were drinking at home.

Photograph:maittaka

The "Mecha Uma Negi" is popular as a spicy and tasty dish that goes great with drinks.

It pairs especially well with Hakone Beer craft beer, with the beer’s clean bitterness matching the savory heat of the green onions perfectly. People like it for a flavor so good that once you pick up your chopsticks with a beer in hand, you just can’t stop.

Photograph:よおことマロン

The yakitori (grilled chicken skewers) are grilled to a nice, fragrant finish and come in a wide range of cuts, including chicken wings and liver.

Crisp on the outside and juicy inside, each bite is said to fill your mouth with the rich flavor of chicken.