Popular izakaya around Daimon Station! 20 recommended places

Photograph:otani ryu

Sumikin Hamamatsucho Honten is an izakaya (Japanese pub) located on the basement level of the SVAX Daimon Building, right outside Daimon Station Exit A1.

Inside, in addition to table seating that can be partitioned with roll screens, there are also Private rooms. The calm atmosphere and original menu items, which are fun for both their texture and presentation, are said to be popular.

Photograph:かい│池袋周辺のお出かけ・グルメ

The "Kieru Maho Dashimaki Tamago (vanishing magic rolled omelet)" is a popular menu item with a soft and creamy texture, made by letting the eggs absorb dashi broth to the limit.

When you cut into it with chopsticks, the dashi gently spills out, and when you take a bite, elegant umami and aroma fill your mouth. It is said to give you the feeling that the egg melts away in your mouth.

Photograph:それいけ！サケリーマン

The "Domestic Wagyu no Niku Toro Tower Hot Pot" is a popular hot pot made by wrapping Yamagata gyu (Yamagata beef) around a tall pile of bean sprouts. Its bold presentation is a big hit.

The light soy sauce based broth pairs perfectly with the beef. As the flavors of the vegetables and meat slowly blend into the soup, it becomes even richer and more flavorful.

Photograph:早瀬あゆき

Echigo Shubo Hakkaisan Hamamatsucho Honten is just outside Exit A1 of Daimon Station. This izakaya on the 4th floor of the SVAX Daimon Building is popular for letting guests enjoy Hakkaisan (a famous Niigata sake).

In a spacious setting made up entirely of Private rooms, guests can enjoy Niigata local cuisine and local sake.

Photograph:紅ズワイガニ

"Mochibuta no Harihari Dashi Shabu" is a popular menu item that lets you quickly swish Echigo Mochibuta (Echigo rice-fed pork), a Niigata brand pork, through broth and enjoy it.

Echigo Mochibuta is said to be popular for its fine textured meat and light taste. The broth-forward soup has a slightly rich seasoning, which brings out the flavor of the ingredients.

Photograph:みみりちゃん

A popular dessert, the Hakkaisan (Hakkaisan sake brand) ginjo pudding, is known for the rich aroma of Hakkaisan and its grown-up flavor.

Made with sake lees, it has a firm texture and mild sweetness. It is said to have almost no noticeable alcohol taste.

Photograph:wK

Yakitori Fukunaga is a hideaway yakitori restaurant tucked between buildings, about a 1-minute walk from Daimon Station toward Zojoji (Zojoji Temple).

The restaurant has a wide lineup of drinks, so you can enjoy it as an izakaya as well, and it is popular for its excellent charcoal-grilled yakitori and creative dishes.

Photograph:ひーにやん

The “Inoshikacho” course is a standard course that comes with Appetizers, seasonal vegetables, and Omakase yakitori (grilled chicken skewers), and the price changes depending on the number of skewers.

Even with Omakase, they will take your likes and dislikes into account. The yakitori is said to use high quality chicken, with a moist and tender texture.

Photograph:くるのすけ

The “Seasonal Kaku-cut Vegetables with Miso Bagna Cauda” is a dish of diced seasonal vegetables topped with a miso-flavored bagna cauda sauce. It sometimes appears as an Appetizers course dish.

People like the crisp texture of the vegetables and the rich, creamy sauce.

Photograph:ais0505

Motsuyaki Hamamatsucho Fujiya is about a 1-minute walk from Daimon Station, and is known for its wide selection of fresh Horumon and drinks.

The stylish and lively interior has an easygoing feel that makes it easy to drop in. You can enjoy a wide range of Horumon dishes, including the popular "Reba Nira" as well as "motsu-nabe (offal Hot Pot)" and "kushiyaki (grilled skewers)."

Photograph:Foodie nf

The "Rebani-ra" is a very popular menu item that you enjoy as it bubbles and cooks on a tabletop stove. People love the harmony of the fresh liver’s plump texture and the sweet and savory sauce.

As it cooks, the flavor and texture change, so it’s nice that you can enjoy it at your preferred level of doneness.

Photograph:Mackie N

The "motsu-nabe (offal hot pot)" comes with a light soy sauce based soup. It uses only Domestic motsu, and people love its soft, bouncy texture and the sweet richness of the fat that fills your mouth with each bite.

To finish, they recommend zosui (rice porridge) or champon noodles, so you can enjoy every last bit of flavor from the meat and vegetables.

Photograph:zentou

About a 1-minute walk from Daimon Station. This is a place on the basement level of the "Daimon ex Ⅱ" building where you can enjoy drinks and yakihamaguri (grilled clams).

The restaurant offers All you can drink courses, so you can also use it like an izakaya (Japanese pub). People like its casual and lively atmosphere.

Photograph:コシノカゲトラ

"Yaki hamaguri (grilled clams)" is the default menu item. As soon as you sit down, they keep serving them one after another, and keep placing more on your plate until you say "stop."

The juicy, flavor-packed yaki hamaguri is said to be excellent. The savory aroma drifting over from the live kitchen also whets the appetite.

Photograph:shuic933

The surumeika (Japanese flying squid) Saikyo-yaki is a dish of squid marinated in Saikyo miso and then grilled. The rich depth of the miso brings out the squid’s savory flavor.

Saikyo miso is a type of miso known for its refined sweetness. When fish or meat is marinated in it, the koji helps bring out the ingredient’s umami and adds a nice roasted aroma when grilled.

Photograph:芋洗坂グループ長

Torimatsu Hamamatsucho Honten is a yakitori (grilled chicken skewer) restaurant located on the first floor of the Hamamatsucho 1-chome Building, about a 1-minute walk north from Exit B1 of Daimon Station. Along with yakitori, they offer a full range of appetizers and alcoholic drinks, so you can also use it as an izakaya (Japanese pub).

The interior has a bright and lively atmosphere. At the counter seats, you can watch the yakitori being grilled right in front of you.

Photograph:のんあゆパパ

The yakitori (grilled chicken skewers), carefully grilled one by one, are known for their savory aroma and nicely browned, juicy flavor.

The "Yakitori assortment" lets you enjoy a range of different chicken parts, with the liver said to have a rich, smooth texture and the gizzard a crisp bite.

Photograph:HIRO41

The "Hiroshima torikatsu (fried chicken cutlet)" has a surprising look, with a heaping pile of cabbage covered generously in sauce and mayonnaise. The cutlet is hidden under the cabbage.

It is fun to dig out the freshly fried torikatsu from the mountain of cabbage.

Photograph:ヒロぴょん２号

Fudoki is about a 1-minute walk from Daimon Station Exit A3, on the first floor of Tsuge Building, and serves creative cuisine that blends washoku (Japanese cuisine) with Asian flavors.

The interior has the warmth of wood and a relaxed atmosphere. They also have a wide selection of drinks, so you can use it as an izakaya as well.

Photograph:MOMO97388

The "pho" is an original take on Vietnam's signature dish pho, arranged with a Japanese style seasoning. It comes with chashu (braised pork) and a seasoned soft-boiled egg, so you can enjoy it almost like ramen.

The chewy rice noodles hold the soup well, giving them deep flavor and a smooth, slippery finish. It gets good reviews as the perfect dish To finish after drinks.

Photograph:kintoki_

The "poteto mochi (chewy potato cakes)" is a hidden popular menu item. People like the chewy texture of the potato and the sweet-savory sauce.

It apparently has Camembert cheese inside. Some fans make sure to order it every time.

Photograph:ぐるサポ

Gotojin Hamamatsucho Ten is about a 1-minute walk south of Daimon Station, where you can enjoy seafood from the nature-rich Goto Retto (Goto Islands) floating in the East China Sea, along with drinks.

The Hot Pot dishes made with rich ago-dashi (flying fish stock), full of fish flavor, and the exceptionally fresh sashimi are very popular. In addition to table seating, there are also Private rooms, so you can enjoy it as an izakaya as well.

Photograph:mkoruge

Ago-dashi (flying fish stock) is a broth made from dried flying fish, known for its refined umami and deep, rich flavor.

The “Kirishima Kurobuta (Berkshire pork) shabu-shabu” is a popular Hot Pot dish where you quickly swish finely textured Kirishima Kurobuta in ago-dashi and enjoy it. The flavor of the broth coats the meat and vegetables, making it excellent.

Photograph:すぅ太郎74

Kibinago (silver-stripe round herring) is a delicate fish that can live only in clean seawater. It is a special product raised by the rich nature of Goto.

"kibinago sashimi (sliced raw silver-stripe round herring)" is a dish that lets you enjoy the beauty of the silver shining kibinago, along with its springy texture and rich flavor.

Photograph:68429e

Just a 1-minute walk from Daimon Station. This standalone house restaurant serves Chinese-style dishes centered on ebi (shrimp), along with drinks.

The interior, renovated from a kominka (traditional old house), has a stylish feel while keeping the warmth of a Japanese home. It is also a place you can enjoy as an izakaya (Japanese pub).

Photograph:TABERU1223

The "Joe Ebi Gyoza (shrimp dumplings)" is an irresistible dish with the plump, springy texture of large shrimp. It is served with three kinds of sauce: chili, mayo, and basil.

With each bite, the savory flavor of the meat and the fragrant taste of the shrimp are said to spread through your mouth. Since each dumpling uses one whole shrimp, it is also satisfyingly filling.

Photograph:アリーマ

The "Ebi Ramen (shrimp ramen)" is a popular menu item packed with the rich umami of shrimp. People praise the thick shrimp broth that clings to the thick noodles, along with the tender braised chashu (roast pork) and ajitama (seasoned soft boiled egg).

Since sauce is spread across the bottom, it is recommended to mix it well before eating.

Photograph:Akio I

Torosaba Ryori Senmonten SABAR Hamamatsucho Daimon Ten is on the 5th floor of the GEMS Daimon building facing Shibaura Myojin Shotengai, about a 1-minute walk from Daimon Station. It is a specialty restaurant for torosaba (rich mackerel) dishes.

This restaurant is popular for its wide lineup of mackerel dishes. They also offer Japanese sake and other drinks that pair well with mackerel, so you can enjoy it as an izakaya as well.

Photograph:Teddie610

"Toro-saba (rich fatty mackerel)" is carefully selected mackerel weighing at least 550g with a fat content of 21%. It is known for a texture that seems to melt on the tongue.

"Mega toro-saba no shioyaki" is grilled to a fragrant, plump, and juicy finish. It is thick and very satisfying to eat.

Photograph:nolaf

The "saba-zushi assortment" is an assortment of three kinds: "Matsumae-fu torosaba-zushi (Matsumae-style fatty mackerel sushi), torosaba bo-zushi (fatty mackerel pressed sushi), and yaki-saba-zushi (grilled mackerel sushi)."

With different cooking methods, each mackerel sushi has its own flavor, letting you enjoy the deep umami of saba (mackerel). The "Matsumae-fu torosaba-zushi" in particular is said to be thick cut, sweet, and melt-in-your-mouth in texture.

Photograph:tabelog.com

Jonetsu Kaisen Sanbo is a cozy seafood restaurant with 17 seats in total, about a 2-minute walk from Daimon Station Exit B1.

This restaurant serves fresh seafood sourced from Toyosu Shijo (Toyosu Market). It also has a wide selection of local sake, so you can also use it as an izakaya (Japanese pub).

Photograph:傑作ロジック

The “sashimi assortment” features fresh local fish caught in nearby waters, cut into thick slices. It gets good reviews for its generous volume and the full umami of the fish.

You can also order sashimi A la carte. The selection changes depending on what is available that day.

Photograph:獅子丸0611

Because the menu changes depending on what comes in that day, it is posted on the blackboard inside the restaurant.

The photo shows the menu item from one day, “shirasu (whitebait) pizza.” The generous topping of tiny fish and the thin, crisp pizza crust make it a perfect snack to go with drinks.

Photograph:たまちんカープ

Shikoku Hozukidori Toriya no Shigoto is a chicken restaurant located about a 3-minute walk south of Daimon Station.

Popular for its fresh ingredients shipped directly from Shikoku (the Shikoku region) and bone-in chicken, this restaurant also offers a wide selection of drinks, so you can enjoy it as an izakaya (Japanese pub) as well.

Photograph:ura.m12

Awaodori (Tokushima brand jidori chicken) is a branded chicken from Tokushima Prefecture, known for being healthy, rich in umami, and having a pleasantly firm texture.

The "Bone-In Awaodori" is a popular menu item made with its thigh meat, seasoned with 17 kinds of spices and slowly grilled. People like its fragrant and spicy flavor.

Photograph:sorasan5365

The "Naruto wakame-su (vinegared Naruto seaweed)" is topped with katsuobushi (bonito flakes) over wakame (seaweed) from Naruto. You can enjoy it with a light, refreshing soy sauce vinegar dressing.

Raised in the currents of the Naruto Strait, the wakame has a crisp, snappy texture and deep umami. Some say it feels almost like eating sashimi.

Photograph:K~M

Yakitori Takumi is a popular spot about a 1-minute walk from Daimon Station exits A5 and A6, where you can enjoy high-quality yakitori (grilled chicken skewers) and local sake.

The interior makes use of wood-grain decor and has a warm atmosphere. The counter seats are close to the grill, so you can watch the yakitori being cooked right in front of you.

Photograph:fu_mi_ka

The yakitori (grilled chicken skewers) here is a lineup of standout items that show off great ingredients, quality chicken, and the skill of the chefs. The juicy, plump finish is especially well liked.

The skin on the "tebasaki (chicken wings)" is grilled until crisp and fragrant, while the meat stays plump and juicy. The "reba (liver)" and "sasami (chicken tenderloin)" are said to be excellent, crisp on the outside and cooked rare inside.

Photograph:3f07b057502

Chicken nanban is a local dish from Miyazaki Prefecture made by soaking Kara-age in sweet vinegar and topping it with tartar sauce. The rich tartar sauce and the light sweet vinegar flavor really whet the appetite.

The freshly fried thigh meat is tender and juicy. It is said to be hearty and very satisfying.

Photograph:おはちくん

Hamamatsucho Sasaki is a small Japanese sake izakaya about a 5-minute walk south of Daimon Station, with 7 counter seats and 3 tables.

The interior, which makes the most of the natural wood grain, has a warm and gentle feel, and guests can take their time enjoying the restaurant’s carefully selected rare Japanese sake along with seasonal Japanese cuisine.

Photograph:おはちくん

The menu mainly focuses on Japanese cuisine that brings out the natural flavor of the ingredients. The plating is not flashy, and its refined beauty stands out.

Home-style dishes are also well liked, including the tender simmered "nikudofu (meat and tofu stew)" and the well seasoned "ika (squid) to daikon radish no nimono (simmered squid and daikon radish)." You can also enjoy pairing them with Japanese sake.

Photograph:あんぱんんん

The sweets after drinks are popular too. The photo shows “fruit daifuku (fruit-filled rice cake)”. This wagashi (traditional Japanese sweet) wraps seasonal fruit in anko (sweet red bean paste) and gyuhi (soft rice cake dough).

There were also reviews saying that the fresh fruit’s tartness, the sweetness of the anko, and the chewy gyuhi create a perfect harmony that makes the afterglow of the drinks even happier.

Photograph:B級めしのまーちん

Nagi is an izakaya about a 2-minute walk from Daimon Station Exit B1, where you can enjoy hand-cut soba noodles and Japanese food.

The nostalgic interior has an unpretentious atmosphere where you can relax with a drink, and they say you can take your time enjoying tasty snacks, mellow shochu prepared with shochu, and high-quality Japanese sake.

Photograph:まっくろまく

The popular teuchi soba (hand-cut buckwheat noodles) is made fresh by hand at the restaurant every day using stone-milled buckwheat flour from Ibaraki. People like its rich buckwheat aroma and pleasantly firm bite.

To finish, the "seiro soba" served as part of the course is well liked for wrapping up the meal with a clean, refreshing finish after drinks.

Photograph:あきら輩先

The "Shun no Gyokai Sashimi" made with fresh fish delivered straight from the market is well liked. The contents and variety of the assortment change depending on what they get in that day.

The fresh sashimi has firm flesh and a plump texture, and it is also said to go well with drinks.

Photograph:fumifumihappy

Binchotan Hibiyaki Torigoe is about a 1-minute walk from Daimon Station Exit B1, and is known as a place where you can enjoy fragrant charcoal-grilled yakitori (grilled chicken skewers), with a wide selection of alcoholic drinks as well.

Inside, the restaurant has an unpretentious atmosphere with the warm feel of a traditional downtown neighborhood, and in addition to yakitori, seafood skewers and original small plates are also popular.

Photograph:hir.a369

The pictured tsukune (seasoned chicken meatball skewer) is made with minced chicken flavored with original spices and grilled over charcoal until fragrant.

It has a rich flavor with a nice aroma of sesame. The large size and plump, juicy texture are said to be popular.

Photograph:ノブたん

The seafood appetizers are also popular for being fresh and tasty. The photo shows aji (horse mackerel) namero.

Namero, made by finely chopping fresh aji and mixing it with miso and yakumi (condiments), is the perfect appetizer to go with Japanese sake.

Photograph:tabelog.com

On-an is a standalone restaurant located in the Shiba Myojin Shopping Street, about a 1-minute walk from Daimon Station.

This restaurant offers easy access to Japanese food such as seafood dishes centered on maguro (tuna), as well as tempura and sushi, and it also has All you can drink courses with alcohol, so you can enjoy it as an izakaya as well.

Photograph:S.B.W.

The "Sashimi 7-item assortment" is a popular menu item that brings together plenty of fresh sashimi on one plate, letting you enjoy different flavors and textures with each type of seafood.

The selection changes depending on what comes in that day, so it also seems great for sharing with a group.

Photograph:Fish lover…

The "nigiri assortment" lets you enjoy high quality sushi made by skilled chefs. The toppings are Omakase, but they will take any dislikes into account.

If you sit at the counter, you can also enjoy chatting with the itamae (sushi chef), and they may tell you about their recommended dishes.

Photograph:e4bba9らみ

Kaisen Tonya Jizakaya Hamamatsucho Ten is a Japanese restaurant about a 2-minute walk from Daimon Station Exit A2, where you can enjoy seasonal seafood dishes and drinks.

They put a lot of effort into their Japanese sake lineup, with a wide selection to enjoy from standard labels to seasonal limited editions. As an izakaya, it is a great place for a wide range of occasions, from casual drinking gatherings to Banquet events.

Photograph:mii-san

The super-fresh sashimi (raw fish slices) is popular for its great texture, generous volume, and delicious taste. The photo shows the “Sashimi assortment”.

The “Hon-maguro assortment (bluefin tuna assortment),” known for its rich fat, and the “Tomin Katsuika Sugata-zukuri (whole live squid sashimi prepared with Tomin freezing),” which offers the same texture as live squid even when frozen, are also popular.

Photograph:yoiko661

Nigiri sushi with top-notch freshness is also a recommended menu item you should definitely try when you come here. The "Omakase Nigiri 10 Pieces" comes with slightly larger shari (sushi rice), and it is said to be so filling that this alone will leave you Manpuku.

Rolled sushi is popular too, with the "Kiwami no Tekka-maki (ultimate tuna roll)" packed with large pieces of maguro (tuna), and the "Toro Taku-maki" also getting good reviews.

Photograph:新橋マソ

"Kaisen Koshitsu Izakaya Horoyoi Hamamatsucho Daimon Ten" is a hideaway-style izakaya tucked away on a back street, about a 1-minute walk from Daimon Station.

All seating is in fully private rooms, creating a private space. This restaurant offers a wide variety of dishes, including very fresh seafood, steak, and Beef Tongue.

Photograph:れにれに0202

The "Choose Your Main♪" course is a satisfying meal that includes seasonal seafood and hearty meat dishes. The menu changes with the seasons.

The photo shows the "3-piece sashimi assortment with Ise ebi (spiny lobster)." The Ise ebi shipped direct from the production region is said to have a rich sweetness and a sticky texture.

Photograph:のつお1995

The photo shows the diced steak from the "Choose Your Main♪" course. People like the juicy, tender meat.

The main dish lineup also includes Hot Pot dishes such as chanko-nabe (sumo-style Hot Pot) and gyu motsu-nabe (beef offal Hot Pot). It is nice that you can choose based on your preference.

Photograph:kohei0627

Yakitori to Soba Torimasa Hamamatsucho・Daimon Ten is a yakitori restaurant on the 6th floor of the "ADsis Daimon" building, about a 1-minute walk south of Daimon Station.

All seats are in fully private rooms with doors. You can relax and enjoy drinks in a private space.

Photograph:crazy_collection71

The yakitori (grilled chicken skewers) uses Special jidori (free-range chicken), and skilled chefs carefully grill each skewer over binchotan (high-grade charcoal). The pieces of chicken are large and satisfying, and the vegetables skewered alongside them let you taste their natural sweetness.

The photo shows the “Yakitori 5-kind assortment.” It includes nankotsu (cartilage), thigh, tsukune (chicken meatball), and more, offering a nice range of colors and textures.

Photograph:happykayochan

The popular “soba” To finish is made by carefully grinding Domestic buckwheat with a stone mill and hand-cutting it fresh in-house every day. Because a stone mill does not add heat to the buckwheat, it keeps its aroma well.

Its smooth texture and clean taste are well liked.