20 popular izakaya around Nagoya Station that you should definitely stop by

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"Sumiyaki to Japanese sake Robata Hitoiki." is an izakaya where you can enjoy robatayaki (fireside grilling) cooked over high heat bincho-tan (white charcoal) and Japanese sake.

The clean and stylish interior includes the table seating shown in the photo as well as counter seats lined with bottles of Japanese sake, creating an atmosphere where you can relax and enjoy your meal.

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"Robatayaki (fireside grilling)" is served seasoned only with salt, bringing out the natural flavors of the ingredients. The photo shows "nodoguro (blackthroat seaperch)," a premium fish.

Often called the king of white fish, it is known for its delicate taste and juicy fat. Its rich umami pairs perfectly with alcohol.

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Robata no Yaki Onigiri (grilled rice ball), charcoal grilled over an open flame in a bold style, is popular for its great "Robata no Yaki Onigiri (ikura)". As toppings, it comes with uni (sea urchin) and ikura (salmon roe), and people say the rich, eye catching look is a big plus.

The outside of the rice has a nicely crisp char, while the inside is soft and fluffy, making for a very tasty finish.

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"Koshitsu Izakaya Wasabi Nagoya Eki Ten" is an izakaya serving seafood dishes and creative Japanese cuisine, with a lineup of menu items that pair seasonal ingredients with Nagoya gourmet specialties.

All seats are in fully private rooms, giving the place an excellent sense of privacy. The rare Japanese modern design creates a calm setting where you can relax and enjoy your meal.

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For the seafood dishes, you can enjoy fresh seafood delivered directly from the market, served with bright and beautiful presentation.

The “Kaisen Masu-zushi” is a dish packed with plenty of seafood in a wooden masu (a wooden cup originally used for drinking Japanese sake). It is filled with many kinds of seafood such as ikura (salmon roe), tuna, and shellfish, all of them said to be very fresh and plump.

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"Kogane Tebasaki Age" is a Nagoya specialty of chicken wings. By frying the outside until crisp, the house sweet and spicy seasoning coats them well.

Inside, they are packed with juicy meat juices, so they go great with carbonated drinks like beer and highballs.

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Koshitsu to Robata Izakaya Shunigakoi Meieki Ekimae Ten is an izakaya centered on robatayaki (fireside grilling), serving creative Japanese dishes along with arranged menu items made with seasonal ingredients and classic snacks.

All seats are in fully private rooms and are available for groups of 2 or more. The interior has a stylish Japandi design with a soft, welcoming feel.

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The signature dishes here are robatayaki (charcoal-grilled fireside dishes) featuring seasonal seafood and Special meat, grilled over charcoal until nicely fragrant. They are seasoned with wasabi, salt, and lemon to bring out the best in each ingredient.

The "Beef Tongue steak" is a thick cut, juicy dish. With each bite, the rich flavor comes through straight on.

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The "rare aji fry (horse mackerel cutlet)" gets a lot of rave reviews. It uses fresh aji that is good enough to eat as sashimi, and its defining feature is the rare finish at the center of the fillet.

They say it is a new kind of aji fry, crispy on the outside while the inside stays plump with a fresh, almost raw texture.

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This is a Japanese izakaya serving a wide range of meat dishes. Guests can enjoy drinks along with dishes made with Special meats, such as niku-zushi (meat sushi) and shabu-shabu (hotpot).

The interior is a gorgeous space with the feel of a hotel lounge. The seating mainly consists of Private room seats and sofa seats, with plenty of space between tables.

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The "Kinniku specialty! Roast Beef" is made by slowly cooking Domestic beef Premium Loin at a low temperature. It has an excellent balance of lean meat and marbling, with a top-class texture that seems to melt in your mouth without even chewing.

You can enjoy it with a wide range of drinks, including wine, Japanese sake, and cocktails.

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The restaurant’s signature item is "Niku no Juutan! Beef Tongue shabu-shabu." It features a stunning presentation, with thinly sliced Beef Tongue laid out across a large platter like a carpet.

The classic way to enjoy it is to quickly swish it through kombu kelp broth, then wrap it with vegetables and yakumi (condiments). It is said to have a light, delicious taste that spreads across your palate.

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Mimizuku Meiekiten is an izakaya where you can enjoy robatayaki (fireside grilling), with fish and meat slowly grilled over an irori (sunken hearth). At the counter seats, you can watch the chefs grill the ingredients, with the savory aroma filling the air.

Just a 3-minute walk from Nagoya Station, it has a great location while still offering a calm space that feels far from the bustle in front of the station.

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The fresh fish you can enjoy as robatayaki (fireside-grilled dishes) features a daily selection of seasonal items. From large hokke (Atka mackerel) to rich, fatty blue-backed fish, everything is said to be thick, juicy, and tasty.

This is a large ebi (shrimp) that you can eat shell and all. It is said to be a dish that brings out the shrimp’s sweetness and springy texture to the fullest, with an especially great savory aroma.

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"Hon-gatsuo (skipjack tuna) Tatta Ima! Warayaki (straw-seared)" is a dish in which Domestic fresh skipjack tuna is boldly seared over a fire fueled with straw.

The aroma of the straw comes through and pairs perfectly with the skipjack tuna's fresh red flesh. A light tomato sauce adds an accent, and it is topped with a generous assortment of yakumi (condiments).

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Sumibiyaki Hinokami is an izakaya where you can enjoy robatayaki (traditional fireside grilling) made with seasonal ingredients grilled in a traditional way. The interior has an upscale Japanese modern look, with a large irori (sunken hearth) set at the center of the seating area.

From any counter seat, you can watch the dynamic cooking up close and enjoy chatting with the chefs.

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The "genshi-yaki (primitive hearth grilling)" is slowly cooked with the far infrared effect of charcoal fire, seasoned simply with salt to bring out the best of the ingredients.

The "Kuroge Wagyu (Japanese Black Wagyu) Strip loin genshi-yaki" is said to be popular for its fragrant outer layer and the moist sweetness of the lean meat.

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Their signature dishes also include donabe gohan (Clay Pot rice), made by slowly cooking seasonal ingredients together with rice in a Clay Pot. The photo shows an autumn dish topped with aki-zake (autumn salmon) and ikura (salmon roe).

They also offer a good range of options, including the "Sumiyaki Saba Clay Pot" topped with saba (mackerel), and the "Tori Soboro Clay Pot" with a gentle chicken dashi flavor.

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Nagoya Imaiya Honten is a popular izakaya where you can enjoy yakitori made with Hinai jidori (premium free-range chicken from Akita), and it is located inside the landmark complex Midland Square in front of Nagoya Station.

The interior has a calm, traditional Japanese feel. With soft lighting and the pleasant aroma of charcoal grilling yakitori, it is said to be a very comfortable space.

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Hinai jidori (premium chicken breed) is a branded chicken known for its firm texture and sweet flavor, and grilling it on skewers over charcoal really brings out its rich taste.

A popular yakitori skewer is the "liver," which is said to be fresh with no off notes, and tasty for its creamy texture and slight bitterness.

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It is also popular for creative dishes based on Akita Prefecture’s local cuisine, kiritanpo-nabe (pounded rice skewer Hot Pot).

The "Excellent Isobeyaki Kiritanpo" is made by lightly mashing firm-cooked white rice and shaping it onto a skewer. It is brushed with soy sauce, grilled over charcoal, and wrapped in nori, making it a creative skewer you can enjoy almost like mochi.

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Kaburaya Sohonke is a large izakaya packed with Nagoya local specialties. There are nearly 200 seats in total, and the place has the lively buzz of a classic taishu sakaba (casual Japanese pub).

The floor has spacious box-style seating, and there are also Private rooms with Sunken kotatsu seating, making it easy to use for all kinds of occasions.

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"Miso kushikatsu (deep-fried pork skewers with miso sauce)" is a dish made by skewering pork, deep-frying it, and soaking it in plenty of miso sauce. It is one of Nagoya’s signature foods.

The crispy coating soaks up the sauce, letting you enjoy the rich flavor of the miso. Some reviews say it tastes even better with a beer.

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"Unagi hitsumabushi (grilled eel over rice)" is made by grilling eel with tare sauce, finely chopping it, and serving it over white rice. It is a local dish from Nagoya, where eel is a specialty.

It comes with yakumi (condiments) and dashi broth, and one of its key features is that you can enjoy it in three different ways. The staff will also kindly explain how to eat it, so you can relax and enjoy the meal.

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Junkei Nagoya Cochin Toriya Nakayama Nagoya Eki Ten is a chicken specialty izakaya (Japanese pub) just a 30-second walk from Nagoya Station. The restaurant serves dishes made with brand chicken, centered on Nagoya Cochin, one of Japan’s three major jidori (premium local chicken breeds).

The interior has a calm, modern Japanese feel. It is said to have a grown-up atmosphere, filled with the gentle aroma of chicken broth.

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Shabu-shabu (thin sliced meat swished through broth) is popular because you can casually enjoy it starting from per person.

The Nagoya Cochin (Nagoya chicken), with just the right amount of fat, is said to have a firm bite and plenty of sweetness. It is served with ponzu sauce and yuzu kosho (yuzu pepper paste) condiments, for a light and refreshing taste.

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The “charcoal grilled chicken thigh three-way tasting” is a plate that lets you compare three kinds of chicken: Nagoya Cochin, Ena-dori (chicken from Ena), and Okumikawa-dori (chicken from Okumikawa).

With simple seasoning of salt, you can really taste the differences in texture, fat, and sweetness between each brand.

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Nagoya Cochin Tori Oden Shimizu Nagoya JR Gate Tower Ten is known for its tasty oden made with Nagoya Cochin (premium Nagoya chicken), one of Japan’s three major jidori (local chicken breeds), and vegetables simmered in a rich paitan (white broth).

The restaurant is conveniently located inside Nagoya JR Gate Tower, directly connected to Nagoya Station, making it easy to meet up with friends or family for a get-together.

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The "oden (Japanese one-pot stew)" made with carefully prepared dashi from Nagoya Cochin (Nagoya's premium local chicken brand) is popular for its rich, mellow broth packed with umami.

They always stock more than 20 kinds of Japanese sake to go with it, and atsukan (hot sake), served warm, is said to be a perfect match.

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They also offer a wide range of unusual oden ingredients that you do not often see, including creative menu items. This one is "Caprese Tomato."

A whole tomato is wrapped in cheese, then topped with oba (perilla leaf) for a fresh note. It is said to offer a new kind of taste experience by bringing in Western elements.

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The restaurant specialty is “genshi-yaki (primitive hearth grilling),” in which ingredients are propped up around charcoal and slowly grilled over gentle heat.

The “Otoro Iwashi” is said to be grilled to perfection, with crispy skin and juicy fat overflowing from the inside. Reviews also say the smoky aroma is outstanding.

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They are also popular for their assorted varieties available yakitori (grilled chicken skewers) menu, made by skewering and grilling fresh Domestic chicken.

They serve Each part simply with tare sauce or salt to match the cut. The cooking is said to be spot on, with a great balance of springy meat and juicy fat.

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Kai Shigure Meieki Ten is a Japanese-style bar izakaya specializing in shellfish, with an elegant and calm atmosphere wrapped in shell-themed interior decor.

It is said to be a popular holy spot for shellfish lovers, where you can enjoy fresh shellfish prepared in many different ways.

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They stock shellfish caught across Japan every morning. Depending on the day, they serve fresh shellfish such as hamaguri (hard clam), hotate (scallop), and tsubugai (whelk).

As sashimi, you can directly enjoy the texture that each shellfish has to offer. With an à la carte order, you can also add an All you can drink alcohol set that includes 5 kinds of Japanese sake.

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From fall to spring, during oyster season, the specialty kaki-shabu (oyster shabu-shabu) appears on the menu. The oysters, packed tightly into a wooden box, are said to be plump, glossy, and fresh enough to eat raw.

You can order it from 2 servings, and the portion is said to be generous enough for one person to eat more than 10 oysters.

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Uogashi Honpo Pichiten is a seafood-focused izakaya (Japanese pub) about a 2-minute walk from Nagoya Station, serving fresh seafood shipped directly from all over Japan as sushi and tempura.

The place has the lively energy you would expect from an izakaya and a casual atmosphere where you can relax.

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The restaurant name "Pichiten" is said to come from tempura made with ingredients that are pichi-pichi (fresh and lively).

The tempura here is popular for its crisp fry and the great fresh texture of the ingredients. It is said to be light with a clean finish, making you want to keep ordering more.

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They also offer many dishes that make the most of freshness, such as sushi and sashimi.

The photo shows the Honmaguro Futomaki (bluefin tuna thick sushi roll), a thick sushi roll wrapped in nori and made with every cut of tuna, including lean meat, chutoro, and otoro. It is popular as a dish that lets you fully enjoy high quality tuna that melts smoothly in your mouth.

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Yakitori Torippa Meieki Yanagibashi is an izakaya centered on Nagoya Cochin, a branded local chicken Nagoya is proud of. It is a 5-minute walk from Nagoya Station and is located near Yanagibashi Chuo Ichiba (Yanagibashi Central Market), where many of Nagoya’s best ingredients come together.

The interior has a Japanese style with a modern feel, creating an appealing space for adults, according to reviews.

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100% purebred Nagoya Cochin is known for its firm texture and rich flavor. The yakitori (grilled chicken skewers) lineup ranges from standard cuts like thigh, breast, and skin to rare parts.

They carefully grill each skewer over high-heat binchotan (Japanese white charcoal), so you can enjoy them cooked to perfection.

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"Chochin" is a yakitori skewer made with two parts that can only be taken in very small amounts from a hen: himo (oviduct) and kinkan (undeveloped egg yolk).

The kinkan has a soft, runny yolk, and you eat it coated around the crunchy himo. Reviews say its rich taste and crunchy texture are irresistible.

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Robatayaki Kungin Meieki Nishiguchi Ten is an izakaya where you can enjoy ingredients shipped direct from Hokkaido in traditional robatayaki (fireside grilling), and it is also well regarded for its calm Japanese feel that makes use of an old traditional house as it is.

The first floor has counter seats where you can watch the bold cooking at the grill. The second floor offers Private room seating where you can relax.

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In the showcase in front of the counter, seafood and vegetables from Hokkaido are lined up, and they are slowly grilled over charcoal with far infrared heat before being served.

The signature saba (mackerel) is said to be outstanding, with thick, fatty flesh. The salt is just right, and it is well known for letting you taste the full savory flavor of the mackerel from the very first bite.

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The recommended drink pairing with the food is the assorted varieties available "lemon chuhai (lemon shochu highball)," which comes in sweet and dry versions, and the lemon's tartness is said to nicely cut through the richness of the ingredients.

The refill option "Yakanta" is popular for its unique style of serving shochu in a kettle and the good value of getting 2 cups' worth.

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Juhachibanbune Nagoya Ekimae Ten is an izakaya specializing in Nagoya's local dishes and warayaki (straw-fire grilling), a bold cooking method that uses straw. It is about a 5-minute walk from Nagoya Station.

The interior mainly features Private room seating, and the Sunken kotatsu seating style lets guests relax in comfort. Soft indirect lighting creates a grown-up atmosphere.

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"Warayaki (straw-fire searing)" is a cooking method that uses burning straw as the fire source, sending up tall flames to sear the food. The aroma of the straw transfers to the ingredients and brings out their flavor to the fullest.

The "katsuo (bonito) warayaki" is made with very fresh katsuo, which gives it a pleasantly springy texture when seared. It is also popular for the great savory aroma of the skin.

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The "Ohako Nagoya-meshi (Nagoya specialties) Course" is an All you can drink course where you can enjoy Nagoya's local cuisine.

It includes 8 dishes that go great with drinks, such as "umaki (grilled eel wrapped in omelet)" and "tenmusu (rice ball topped with tempura)."

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"Teppan-yaki Okonomiyaki Kashiwa Nagoya JR Gate Tower Ten" is a restaurant where you can enjoy Nagoya Cochin, one of Japan’s three major branded chickens, in Teppan-yaki style. It is conveniently located on the 12th floor of JR Gate Tower, directly connected to Nagoya Station.

(Each) table seat comes with a teppan grill, and the dishes brought out from the kitchen are placed on it so you can enjoy them piping hot.

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At this place, you can enjoy Nagoya’s Nagoya Cochin and Fumoto Akadori, a jidori (free-range chicken) from Saga Prefecture, grilled boldly on a Teppan-yaki grill.

The skin is crisp and fragrant, while the meat is cooked to just the right point with a pleasantly firm bite. Another Nagoya-specific touch is enjoying it with miso sauce.

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Kashiwa no Special okonomiyaki (savory Japanese pancake) is made by mixing a special batter with yam and grilling it flat on a Teppan-yaki griddle. It contains minced meat made with Nagoya Cochin (Nagoya Cochin chicken).

You can enjoy the tasty flavor of chicken soaked into the batter, along with the crisp texture of the vegetables.

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Nagoya Kinshachi Nagoya Ekimae Ten is a casual izakaya known for being great value, and it's popular for its All you can eat menu centered on Nagoya's local specialty dishes.

All seats are at tables, and the place is spacious with 200 seats. It has the lively energy you would expect from an izakaya, making it a great fit when you want to have a fun, lively time.

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Every item on the menu is served in generous portions on large platters, with so much volume that they are said to be "mega size."

The dish in the photo is the "Mega assortment Kara-age," and each piece is large. Its juicy texture with plenty of meat juices gets great reviews, making it a classic snack that goes perfectly with drinks.

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They also offer a good value course with about 140 kinds of menu items available as All you can eat. It is packed with izakaya menu favorites such as yakitori (grilled chicken skewers), gyoza (dumplings), and fried dishes.

Osaka’s famous takoyaki (octopus balls) can be made and enjoyed right at your table. There are instructions on how to cook them, so you can relax. It is nice that there is an entertainment element too.

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"Koshitsu x Sengyo x Jidori Uminotori" is a Japanese-style izakaya centered on brand-name chickens such as Nagoya Cochin and seafood shipped directly from fishing ports. It offers a wide range of fully private rooms for anywhere from 2 people to large groups.

The interior has a warm Japanese feel, and they offer a good selection of All you can drink courses, making it easy to relax and enjoy the food and drinks.

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For the sashimi, they ship in fresh seafood caught that morning straight from the fishing port. The assortment comes served on a boat-shaped platter, and its bright presentation is another nice touch.

The tuna and bonito are cut thick, making the most of each ingredient’s texture and natural character.

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The Umi no Tori All you can eat and drink Course, which includes alcohol and food, is a popular plan with great value for money.

You can enjoy puri-puri gyu-motsu-nabe (springy beef offal Hot Pot), jidori (local chicken) yakitori, and a full range of snacks to your heart's content.

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Ginshari Meieki Nishiguchi Ten is a Japanese-style izakaya where you can enjoy sushi and drinks, just a 1-minute walk from the Shinkansen exit of Nagoya Station. You can casually enjoy fresh sushi prepared by skilled chefs in an izakaya-style setting.

This spacious restaurant has more than 200 seats in total, and every seat is in a fully private room. With its calm Japanese-modern interior, it is said to offer a comfortable space.

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The signature nigiri sushi offers a wide assortment. The lineup ranges from easy-on-the-wallet toppings to premium options like hon-maguro (bluefin tuna), zuwaigani (snow crab), and uni (sea urchin).

Since you can order from 1 piece, it is recommended to mix and match your favorite toppings into an assortment.

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They also offer a wide range of à la carte dishes beyond sushi and seafood. With the “kushiyaki (grilled skewers) five-skewer assortment,” you can compare different chicken cuts, with Each part grilled over charcoal until nicely fragrant.

If you want to enjoy the ingredients in a simple way, salt is a good choice, while the sweet-savory tare sauce goes well with drinks.