20 recommended izakaya spots around Asakusabashi Station, perfect for stopping by while sightseeing

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Osaka Kushikatsu Tentekomai is located on the basement level of a building, about a 2-minute walk from Asakusabashi Station on the JR Sobu Line. This izakaya is popular for its wide variety of kushikatsu (deep-fried skewers).

In addition to counter seats where the kushikatsu ingredients are lined up, there are also table seats and Sunken kotatsu seating.

Photograph:湯島にオフィスがある社長

The kushikatsu (deep fried skewers) at this restaurant are known for their crisp and light coating. They are said to have none of that heavy oily feel, and people say they can keep eating one skewer after another.

The ingredients are Special selections chosen by the owner personally. Seasonal items such as tara-no-me (angelica tree shoots) and ginnan (ginkgo nuts) also appear throughout the year.

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The restaurant’s top recommendation, “beef tendon doteni (beef tendon stew),” is made with Hatcho miso. They slowly simmer it in a pressure cooker until the ingredients become nice and tender.

The sweet miso coats the tender beef tendon, giving it a rich flavor.

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This izakaya serves yakiton (grilled pork skewers) and other menu items made with carefully selected ingredients. It is a sister shop of the popular Asakusabashi restaurant Nishiguchi Yakiton.

In a lively space that feels just like a classic taishu sakaba (casual Japanese pub), you can enjoy original dishes and drinks.

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Yakiton is grilled pork skewers. The recommendation is yakiton made with Nanshu Kurobuta (black Berkshire pork) from Kagoshima Prefecture.

They offer more than 10 different cuts, including "kashira (meat from the head)", "Heart", and "liver." They say it has no off notes, with rich flavor and juicy taste.

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The "Sara Nankotsu" is a dish of nankotsu (cartilage) slowly simmered in a pressure cooker and then marinated in the restaurant's homemade sauce.

The tender cartilage soaks up the rich flavor of the sauce, and the more you chew, the more the savory taste spreads.

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Izakaya Mamezo is an izakaya located in Okazu Yokocho on Torigoe Hondori, about a 1-minute walk from the West Exit of Asakusabashi Station on the JR Sobu Line.

They serve dishes with a focus on production regions, including fish shipped directly from Uozu Fishing Port in Toyama Prefecture. The atmosphere is homey, and it is said to be easy to visit even on your own.

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The "Meibutsu Katsu Sando (house specialty pork cutlet sandwich)" is a popular menu item that is available only at dinner. Soft, fluffy bread is filled with a thick tonkatsu (breaded pork cutlet) made with pork loin.

The slightly sweet special sauce is said to bring out the juicy tonkatsu's great flavor.

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The aji fry (fried horse mackerel) is made with fresh aji (horse mackerel) that is sashimi grade. Frying it with coarse breadcrumbs gives it a light, crisp texture.

The thick fillet is rich with fat and said to be very satisfying to eat.

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Gottsuri Asakusabashi Ten is an izakaya specializing in Aomori cuisine, located right by the west exit of Asakusabashi Station on the JR Sobu Line.

Inside, there are table and counter seats. In a relaxed atmosphere, you can enjoy dishes made with fresh ingredients and local Aomori sake.

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This restaurant serves dishes made with Hachinohe Maeoki Saba (brand mackerel from waters off Hachinohe), known for its rich fat content.

The "Ginsaba Kushiyaki" is a popular menu item finished with crispy skin, and while it has the sweet richness of the fat, the finish is said to be clean.

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They offer a wide range of Aomori local dishes and B-grade gourmet fare, and the “Hachinohe senbei-jiru (Hachinohe cracker soup)” in the photo is made with senbei made specifically for senbei-jiru.

The gently flavored soy sauce-based broth is said to be filled with hearty chunks of ingredients such as chicken and carrots.

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Nodoguro Senmonten Hassen Akihabara is an izakaya centered on nodoguro (blackthroat seaperch) dishes, located a 7-minute walk from Asakusabashi Station on the JR Sobu Line.

The interior, lit with warm indirect lighting, has a calm atmosphere. The restaurant is equipped with many Private rooms and Semi-private rooms, so you can relax without worrying about those around you.

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For its nodoguro (blackthroat seaperch) dishes, the restaurant uses fish shipped directly from Itoigawa Fishing Port in Niigata Prefecture. Making the most of its freshness, they prepare it in three ways: sashimi, simmered, and grilled.

The "nodoguro-zukuri" is said to be a dish that lets you simply enjoy the natural umami of the fish.

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The "nodoguro (blackthroat seaperch) shioyaki (salt-grilled fish)" is a dish of a large half fish, carefully and slowly grilled over charcoal.

The skin turns crisp and fragrant, while the flesh stays light and flaky. When you break it apart with chopsticks, rich juices flow out from inside, and the mouthwatering look is said to really whet your appetite.

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Yamamoto Nikutan is tucked away on a back street just a 1-minute walk from Asakusabashi Station on the JR Sobu Line.

At lunchtime, set meals are the main focus, while at night it operates as an izakaya specializing in charcoal grilling. They also offer a wide range of snacks and (assorted varieties available) alcoholic drinks, so you can easily stop by and enjoy even just one drink.

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The sumibiyaki (charcoal grilling) uses fresh ingredients sourced every morning, and they adjust the grilling for each ingredient.

The "Meibutsu Tori-yaki (signature grilled chicken)" is a dish that lets you enjoy its concentrated umami. They slowly grill it over low heat until fragrant, while letting it take on the aroma of the charcoal.

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The "motsu-nabe (offal Hot Pot)" made with fresh, fatty Wagyu motsu (offal) is also recommended. They simmer the large cut pieces of offal in a slightly sweet soup.

The rich flavor of the offal soaks into the soup and vegetables, making it so good you will not want to stop eating.

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Kanekoya, about a 10-minute walk from Asakusabashi Station on the JR Sobu Line, is a casual izakaya centered on yakiton (grilled pork skewers). Its bright interior fills up in the evening with local regulars and tourists.

It is open from lunchtime, and people also like that you can enjoy a daytime drink here.

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Speaking of Kanekoya, it’s all about yakiton (grilled pork skewers). They use fresh pork sourced directly from a pig farm, and offer a wide range of cuts such as reba (liver) and teppo (part of the rectum).

They cut each piece in-house and carefully skewer them one by one. You can enjoy the different textures of each cut.

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Their homemade simmered dishes, made by slowly cooking the ingredients, are also recommended.

The “beef tendon stewed with tomatoes” pairs the tomato’s nice acidity with rich, flavorful beef tendon. It also comes with large chunks of potato that are said to be nice and fluffy.

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Chicken Place Yanagibashi Ten is an izakaya located on a side street just off the main road near the East Exit of Asakusabashi Station on the JR Sobu Line.

The stylish interior has a wood-toned look, with table and counter seating. It is also the kind of place where you can casually stop by on your own.

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The must-order menu here is the wide variety of yakitori (grilled chicken skewers). They prepare chicken raised around Fujisan (Mt. Fuji) and the Southern Alps in-house every day, then grill it over binchotan (high-grade white charcoal) for rich flavor.

The "bonjiri (tail meat)" in the photo is said to have a springy texture that almost bounces back when you bite into it.

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They also offer a wide range of ethnic dishes that pair well with alcohol.

The "Thai style shrimp toast" is a dish of crispy fried toast topped with shrimp. You can enjoy it with the plum sauce served on the side, adding a touch of tartness.

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Maru Sankaku Shikaku is an izakaya (Japanese pub) popular for its Kyoto-style oden (Japanese hot pot dish), conveniently located just steps from the East Exit of Asakusabashi Station on the JR Sobu Line.

The interior has a warm feel with brown as the main tone. Ceiling lights made with washi (traditional Japanese paper) create a tasteful atmosphere.

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The oden (Japanese hot pot dish) is simmered over a long time so the Kyoto-style dashi soaks all the way into each ingredient.

They offer about 20 kinds, from standards like “daikon radish” and “egg” to unusual options like “whole tomato.”

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They also offer many Banquet courses packed with the flavors of the four seasons and including 2 hours of All you can drink.

The hearty lineup includes the restaurant's specialty, Chicken Shichimi-age (fried chicken with shichimi pepper), as well as sashimi and an oden assortment.

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Otori Nari-san is a yakitori izakaya run by Marudori, a popular restaurant in Kanda that has been going strong for over 10 years.

The spacious interior has box table seating and counter seats. No matter the size of your group, you can have a fun time here.

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The yakitori (grilled chicken skewers) carefully cooked over bincho-tan (high-grade Japanese charcoal) are appealing for their rich, toasty aroma in every bite. The restaurant offers not only standard cuts but also rare cuts.

If you are not sure which cuts to order, the 5-skewer or 10-skewer assortment is recommended.

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The drink lineup is extensive as well. The picture shows the “Saikyo Lemon Sour.”

This drink is made with shochu (Japanese distilled spirit) and soda water, with ice-cold frozen lemon added. It is served in a large mug, and the lemon refills are free.

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Jibie Kushi Nyu Bakuro is an izakaya specializing in jibie (game meat) cuisine, located a 6-minute walk from Asakusabashi Station on the JR Sobu Line.

The semi-basement interior, built with plenty of wood, has a full hideaway feel. It also has a fully private room with Sunken kotatsu seating, so you can take off your shoes and relax.

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Chargrilled skewers of a wide variety of game meats, including wild boar, Ezojika (Hokkaido deer), and Kyo-gamo (Kyoto duck), are popular.

Reviews say it is nice that you can casually order from just 1 skewer, making it easy to try many different kinds.

Photograph:旅好きの食いしん坊ゆかさん

It also gets good reviews for its wide selection of à la carte dishes besides skewers.

The photo shows the "Meibutsu Nama Piiman no Shishiniku Tsume," made by stuffing fresh green peppers with sweet and savory seasoned ground wild boar meat. The ground meat is juicy and goes well with wine and Japanese sake.

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Yakiton Sankichi Asakusabashi Ten is an easy-to-reach izakaya just a 1-minute walk from the East Exit of Asakusabashi Station on the JR Sobu Line. It is a sister restaurant of the popular izakaya Yakiton Sankichi in Nishi-Nippori.

The seating options are wide-ranging, with counter seats, table seats, and Semi-private room seating.

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This restaurant is known for its tender and juicy yakiton (grilled pork skewers) made with Domestic pork.

They use binchotan (high-grade white charcoal), which cooks off the extra fat while locking in the good flavor. You can choose either their house-made sauce or grilled salt for seasoning.

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The roughly 30cm-tall "Baka-mori Kara-age" is a menu item that's perfect for sharing with friends. They marinate it slowly over 2 days, then fry it after you order.

Its crispy texture and boldly seasoned flavor are part of the appeal, and it goes well with beer.

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Yakitori to Sake Hitotsunagi, a yakitori izakaya that opened in August 2023, is located a 1-minute walk from Asakusabashi Station on the JR Sobu Line.

The interior is compact, with counter seating only. While watching the lively cooking unfold right in front of you, you can enjoy the owner's carefully selected drinks and authentic yakitori.

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They use Special branded chicken selected for each part of the yakitori (grilled chicken skewers), and grill it over Tosa binchotan (high-grade charcoal from Tosa).

The photo shows the "kashiwa" made with Daisen-dori (chicken from Tottori Prefecture). It has a light and mild flavor, and the smooth sauce pairs with it very well.

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In addition to yakitori (grilled chicken skewers), they offer a wide range of snacks and meal dishes.

The “soboro Rice bowl,” recommended To finish, is well liked for its gentle and refined seasoning. Breaking the egg yolk on top makes the flavor milder, they say.

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Izakaya Miraichizu is a Japanese-style izakaya on the 4th floor of a building, right outside the East Exit of Asakusabashi Station on the JR Sobu Line.

It has a good reputation for letting guests enjoy a wide range of dishes and drinks in a space with a special, out-of-the-ordinary feel. There are Private rooms, making it a great choice for days when you want to spend an elegant time.

The handcrafted kushiyaki (grilled skewers) are well regarded. They skewer each one by hand in the restaurant, then grill them up juicy before serving.

The "Omakase skewer assortment of 5" lets you enjoy standard cuts like thigh, liver, and tsukune (chicken meatball). It is said to be well grilled, with a nice charcoal aroma.

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They also offer a full lineup of seafood dishes made with fish and shellfish sourced from all over Japan. With skilled craftsmanship, they bring out the best in each ingredient.

The sashimi is said to be very fresh no matter which topping you choose, and tasty enough to enjoy even without soy sauce.

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Sosaku Minatsuki Kuramae is a restaurant tucked away in a back alley near Torigoe Jinja (Torigoe Shrine), and it is well known for its delicious creative Japanese cuisine. They also offer a wide selection of drinks that pair well with the carefully prepared Japanese dishes.

In addition to counter and table seating, they also have a tatami room with Sunken kotatsu seating that can accommodate up to 10 people. In a space with a Japanese feel, you can relax and enjoy your meal.

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The standout at this restaurant is its sake kasu-zuke (dishes marinated in sake lees), made with seasonal meat and fish. Marinating them in sake lees makes the texture more tender and brings out the natural flavor of the ingredients.

They also have the fragrant aroma that is unique to grill cooking, and they are said to pair perfectly with alcohol.

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A recommended menu item after enjoying some drinks is the shijimi ramen (clam ramen). In addition to shijimi, it is topped with wakame (seaweed) and green onion.

The light soup goes well with the thin noodles. It has a comforting taste that leaves both body and mind fully satisfied, or rather, in Manzoku.

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Daihyo Torishimariyaku Kaikaburi Akihabara Ten is a yakitori izakaya about an 8-minute walk from Asakusabashi Station on the JR Sobu Line, tucked away on a back street and marked by its chicken logo.

The Japanese style space with plenty of wood has a cozy feel. If you sit at the counter, you can fully enjoy watching the skewers being grilled right in front of you.

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The yakitori is made with fresh Domestic chicken and carefully skewered in-house.

The signature "Gokujo Reba (Premium Liver)" is prepared with great care every day. It is a popular item with a melt-in-your-mouth texture that liver lovers will find hard to resist.

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They also offer a la carte dishes that pair perfectly with drinks.

The "Tori Shio Nikomi" is a dish packed with vegetables such as daikon radish, burdock root, and carrots. The fresh aroma of finely chopped yuzu is said to add a nice accent.

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Izakaya Ichi is an izakaya about an 8-minute walk from Asakusabashi Station on the JR Sobu Line, where you can enjoy creative Japanese cuisine and fine sake.

The restaurant has a large flat-screen TV inside, and it is also a great place to enjoy watching sports with a drink.

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They serve a wide range of dishes made with fresh seafood shipped directly from production regions such as Aomori, Numazu, and Aichi.

The sashimi assortment comes with the day's recommendations. Another nice point is that you can order it from 1人前.

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You can also enjoy Japanese sake from all over Japan. In addition to well-known labels such as Denshu, Juyondai, and Aramasa, they always have more than 10 kinds available to match the season.

They also seem to carry limited bottles that are hard to try in everyday life, so you might come across a drink that suits your taste and that you have not had before.

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Maruichi Sakaba is an izakaya (Japanese pub) just a 1-minute walk from Asakusabashi Station on the JR Sobu Line.

With an interior themed around "Hakata (Fukuoka)'s festivals," you can enjoy drinks served in mega mugs and Hakata cuisine. The cheerful service from the staff is also part of its appeal.

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The menu is packed with easy-to-order dishes centered on Hakata (a district of Fukuoka) specialties. The "mentai motsu Hot Pot" lets you choose your preferred spice level.

The motsu (offal) is said to have a plump, springy bite, with rich flavor and juices spreading with every chew.

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The bite-sized tetsunabe gyoza (iron pot dumplings) are popular for being easy to eat. They cook the chewy wrappers in an iron pot until crisp and fragrant.

The filling has plenty of vegetables, which gives it a light finish.

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Toriyoshi Shoten Asakusabashi Ekimae Ten is an izakaya (Japanese pub) that focuses on chicken dishes. It has great access, just a 1-minute walk from Asakusabashi Station on the JR Sobu Line, so you can easily stop by after work.

The seats are spaced well apart, making it easy to relax and take your time.

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For the tebasaki Kara-age (fried chicken wings), you can choose from three flavors: mild sweet, medium hot, and extra hot. The outside is crispy, while the inside stays juicy.

They use a sauce aged for 1 month and their own original spice blend, and it is said to be so good you will not be able to stop eating it.

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The "Tori Tama Kuwayaki" in the photo is also a recommended menu item. It is said that various parts of the chicken are slowly grilled over flames and smoke to concentrate the flavor.

They also recommend eating it with spicy yuzu kosho (citrus chili paste).

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"Teketeke Ryogoku Ten" is an izakaya located on the second floor of a building, a 14-minute walk from Asakusabashi Station on the JR Sobu Line. It serves a wide range of chicken dishes, including yakitori (grilled chicken skewers).

The restaurant also offers original drinks such as house-made lemon sour and Japanese sake available only at this location, making it a good choice for gatherings with close friends.

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The yakitori (grilled chicken skewers) is made with fresh chicken prepared daily and grilled until fragrant with a garlic soy sauce glaze.

The “Shin Meibutsu! Teke Tebakushi” comes in two options: tare (sweet soy-based sauce) and salt. You can enjoy the crispy texture unique to chicken wings and their juicy flavor.

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The "shio tsukune (salt seasoned chicken meatballs)" at this place is said to pair perfectly with beer. Made with coarsely ground meat, it offers lots of juicy flavor and a great, satisfying bite.

The more you chew, the more the rich taste of chicken and the fresh aroma of oba (perilla leaf) fill your mouth.