Izakaya to stop by while sightseeing in Kagawa Prefecture! 20 picks from honetsukidori (bone-in chicken) to seafood from the Seto Inland Sea

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Kochi is a restaurant about a 3-minute walk from Kawaramachi Station, where you can enjoy a wide range of shochu (Japanese distilled spirit) and food in a charming renovated kominka (traditional Japanese house) interior.

It has relaxing counter seats and zashiki (tatami seating). The atmosphere is calm, almost like a tea room.

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The Kochi (east wind) course meal lets you enjoy seasonal flavors, and there are three types to choose from based on your budget. They also offer All you can drink, so you can use it as an izakaya (Japanese pub) as well.

Each dish is served on its own plate for each person, so you can take your time and enjoy every bite.

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There is no à la carte menu, only course meals. They offer a wide selection of shochu (Japanese distilled spirit), along with izakaya-style dishes that pair well with drinks.

The yamaimo (Japanese mountain yam) baked in the oven looks like gratin and is said to be light and tasty.

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Kuimonya Okamura is a restaurant that mainly serves Japanese food and Japanese sake, and it offers not only selections from Kagawa Prefecture but also well-known sake from Fukui.

The restaurant is fully equipped with counter and table seating, and it is located on the first floor of Watanabe Building, a 5-minute walk from Kawaramachi Station.

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The popular Omakase course lets you enjoy fresh seafood selected with great care.

Every dish is said to be seasoned in a refined way, and all of them pair well with drinks. The course is said to have a well-balanced lineup, with grilled, simmered, and fried dishes.

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The "Omakase 3-item set," which comes with sashimi, tempura, and salad, is a menu option for those who want to have just a quick drink at an izakaya.

The fresh sashimi is said to have a plump, springy texture and be satisfyingly filling.

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Myojinmaru Takamatsu Ten is a restaurant where you can enjoy warayaki (straw-seared) bonito tataki in a calm interior with a modern Japanese feel. They also offer a wide selection of local sake from Kagawa and Kochi.

The counter seats are said to be the best seats in the house, where you can watch the cooking up close.

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The house specialty, "wara-yaki katsuo no tataki (seared bonito over straw)", is only prepared after you order, so you can enjoy it freshly made.

The katsuo has no off notes at all, and it goes well with beer whether you choose salt or sauce.

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They offer a wide range of izakaya style dishes, including Kochi (Kochi Prefecture) local cuisine.

The “Imo-ten Stick” made with kintoki-imo (Japanese sweet potato) is said to be a great dish with a soft, fluffy texture. It is perfect as a snack to go with drinks.

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Monosso is a restaurant that mainly serves seafood dishes along with Japanese sake and local sake, and it is a 5-minute walk from Kawaramachi Station.

It has Private rooms and Semi-private rooms for a private setting. Banquets are also possible in the large hall on the second floor.

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The Setouchi gyokai (seafood from the Seto Inland Sea), sourced mainly from fishing ports in Takamatsu, is served with a strong focus on freshness and quality.

The "Gyokai no Sashimi Monosso assortment" has a beautiful look, arranged with a colorful selection of fish. It is said to have rich fat and a deep, full flavor.

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They offer Japanese sake and local sake that pair well with their popular shellfish dishes. They also have a wide selection of izakaya menu items that go perfectly with drinks.

The "Ichijiku Mascarpone" pairs figs and mascarpone perfectly. Reviews say it is a must order every time they visit the restaurant.

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Butaniku Izakaya Koime is a 10-minute walk from Kawaramachi Station, and in its bright, lively interior, it serves pork dishes. They also offer a wide selection of drinks, so you can use it as an izakaya.

At the back of the clean, traditional Japanese-style interior, they have Semi-private room seating.

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The pork dishes are said to be known for their boldly seasoned flavors that go well with alcohol. To match the food, you can order certain kinds of drinks made a bit stronger.

The "Hone-tsuki Buta (bone-in pork)" is said to whet the appetite with its punchy garlic and pepper.

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Motsu-nabe (offal Hot Pot), a classic izakaya dish, is also seasoned on the rich side, so it pairs well with beer.

They also have a full lineup of à la carte dishes that go well as snacks, and they offer course meals made up entirely of boldly seasoned dishes.

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Kaisen to Hone-tsuki-dori Sanuki Sakaba Takamatsu Ferry-dori Ten is a popular restaurant where you can enjoy Kagawa Prefecture specialty dishes and local sake in a calm Japanese style setting, and it is located a 3-minute walk north of Kawaramachi Station on the Kotoden Kotohira Line.

They offer a wide range of seating options, including counter seats, horigotatsu (sunken floor seating), and table seats.

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Kagawa's local specialty, honetsuki-dori (bone-in chicken), uses Awaodori (a premium chicken breed from Tokushima) known for its firm texture.

The honetsuki-dori has a crisp surface, and the salt is said to be just right. It also goes well with the sauce served on the side.

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The restaurant offers dishes recommended for Banquet gatherings and an All you can drink menu, so you can also use it as an izakaya.

The “5-kind sashimi (raw fish) assortment” is beautifully arranged with fresh fish. The sashimi is said to be at a level you do not often get to eat, with very high quality.

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Tosaka is a specialty restaurant focused on mature chicken, serving excellent chicken dishes and All you can drink courses. It is located on the second floor of Smith Building, a 10-minute walk from Kawaramachi Station.

Inside, there are table seats and counter seats, and Private rooms are also available in the back.

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The chicken dishes use a rare broiler breeding chicken raised with limited farming methods.

The "tori no tataki (lightly seared chicken)" is said to be exceptionally fresh. It has the chicken's natural sweetness, a pleasant bite, and rich fat that is at its best.

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The menu focuses mainly on izakaya dishes, with both à la carte options and course meals that come with All you can drink.

Kagawa’s specialty, hone-tsuki-dori (bone-in chicken), is on the larger side, but it can be cut into whatever size you like, so it is easy to eat.

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"Yakitori to Jukusei Beef Tongue Itcho Ittan Takamatsu Ten" is a restaurant where you can enjoy yakitori and aged Beef Tongue, just a 3-minute walk from Kawaramachi Station, and it also serves Japanese sake that pairs well with the food.

The stylish interior has flexible tables, so Private reservation for around 30 people is also possible.

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They carefully grill each skewer of yakitori made with Sawayaka-dori (branded chicken from Kagawa Prefecture) over charcoal.

They also offer a wide variety of Beef Tongue dishes, and the "Aged Thick Cut Beef Tongue Sashimi" is said to be packed with the rich flavor of Beef Tongue.

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They also offer a wide range of drinks, including original sours with chunks of fruit. The menu features classic izakaya dishes such as kushiyaki (grilled skewers), Kara-age, and nikomi (stewed dishes).

The 4-piece "Otona no Kara-age" is very filling. It has a bold seasoning and pairs perfectly with beer.

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Taishu Sakaba Yoidore Takamatsu Ten is a lively izakaya-style pub where you can enjoy All you can eat tebasaki (chicken wings), located on the 2nd floor of Henmi Building, an 8-minute walk from Kawaramachi Station.

Inside, the warm wood-toned space has table seating and Private rooms with horigotatsu (sunken floor seating).

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"Honetsukidori no Ippon-yaki (whole roasted bone-in chicken)" originated in Marugame, Kagawa, and each piece is carefully grilled one by one.

They offer both oyadori (mature chicken) and hinadori (young chicken), so you can compare the two. The skin is crisp, and the firm texture of the meat is said to be very tasty.

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There is also a course with All you can eat chicken wings and Kara-age. Standard izakaya menu items are also available a la carte.

The popular snack item "Yoidore Tokusei Hanetsuki Gyoza (drunkard's special winged gyoza)" is said to be so well seasoned that you can eat it without adding anything.

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Toyomaru Suisan Takamatsu Lion-dori Ten is a popular spot where you can enjoy fresh seafood from the Sanin region, Yakiniku, and their specialty 0-minute sour drinks.

It is located on the 1st floor of Maruichi Building, a 5-minute walk from the west exit of Kawaramachi Station, and the interior is equipped with Private room seating in zashiki (tatami seating) and horigotatsu (sunken floor seating), so you can relax and enjoy your time.

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You can grill and eat seafood such as hotate (scallops) and kaki (oysters) on the tabletop grill. The hotate are said to be so large they hang over the edges of the grill grate.

The flesh is big and has a plump, springy texture. When you eat it with hamayaki no tare (grilled seafood sauce), it is said to pair so well that you will not want to stop drinking.

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In addition to à la carte dishes and set menus, they also offer izakaya style courses with All you can drink.

The “3 kinds of sashimi assortment” features fresh sashimi cut into thick slices, so it is said to be very satisfying to eat.

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Sandai-me Torimero Takamatsu Minamishinmachi Ten is about a 5-minute walk from Kawaramachi Station, and is popular for its carefully prepared chicken dishes and wide selection of drinks.

It offers a wide range of seating options for all kinds of occasions, including counter seats, table seats, and Sunken kotatsu seating.

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The yakitori menu uses Seiryu Wakadori (young chicken), known for its rich flavor.

The "negima skewer" is said to be twice the usual size, so it is very satisfying to eat. You can choose either specially blended salt made with kombu kelp dashi or the restaurant's secret sauce.

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They have a full lineup of standard izakaya drinks, including beer, highballs, cocktails, and Japanese sake.

They also offer a wide range of snack-friendly dishes, and the nankotsu (chicken cartilage) Kara-age is said to taste great dipped in spicy mayonnaise.

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Furusato is a local favorite izakaya on Lion Dori in the Takamatsu Chuo Shotengai (Takamatsu Central Shopping Street), with a lineup of dishes made with local fish from the Seto Inland Sea.

The small interior has counter seats and a raised tatami seating area.

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They serve the rare Sanuki Cochin chicken, raised with great care and time, as hone-tsuki dori (Kagawa-style bone-in chicken), a Kagawa specialty.

It is crisp and fragrant on the outside, with a juicy finish. The seasoning is said to be so good that you will not want to stop drinking.

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The popular olive hamachi (yellowtail raised on olive feed) is served fresh from that day’s catch.

It has clean, light richness that makes it easy to eat. The texture is plump and springy, and its freshness really stands out.

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Sakaba Niboshi is a local favorite izakaya (Japanese pub), just a 1-minute walk from Kotoden Kataharamachi Station.

The concept is an energy stand. The lively interior has an atmospheric counter and table seating where you can chat cheerfully with good friends.

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They offer a lineup of original izakaya menu items with real visual impact, including Taru Numa Ebi Fry (shrimp fry in a pool of tartar sauce).

The rich tartar sauce goes perfectly with the crispy shrimp fry. You can also order an extra serving of just the shrimp fry.

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A popular way to finish off after drinks is the “mochi-mochi noodles chuka soba (Chinese noodles).”

They are particular about using no chemical seasonings and about the salt, and the chewy fresh pasta noodles are said to pair perfectly with the light soup.

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Gabumaru Shokudo is a popular izakaya (Japanese pub) where you can enjoy Spanish food and natural wine at reasonable prices in a chic and stylish setting.

With both table and counter seating, it works well for many different occasions. The restaurant is located on Lion-dori in Takamatsu Chuo Shotengai (Takamatsu Central Shopping Street).

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They have a wide range of appetizers that pair well with wine. The popular “ratatouille” uses pesticide-free vegetables delivered directly from contract farmers in Kagawa Prefecture.

The portion size is just right, and they make the most of the natural flavors of the ingredients.

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They also offer course meals with All you can drink bio wine.

The main dish, the "Strip loin steak," is said to combine juicy fat with the springy texture of the meat, making it irresistible for meat lovers.

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Aji no Ki is a place where you can fully enjoy seasonal Seto local fish dishes in a private Japanese style space with fully private rooms. Because it is a popular restaurant, reservations are required by the day before.

The restaurant also has Private rooms that can accommodate large groups.

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Course meals are the main focus here. The most popular option, the "Special kaiseki (traditional multi-course meal) Yume Course," lets you enjoy seasonal ingredients along with top brand Olive beef and Sanuki mochi-buta (glutinous-textured pork).

The tableware and presentation are beautiful, so you can enjoy not just the flavors but the look of the dishes as well.

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The "Yashima Course" lets you fully enjoy Kagawa specialties, including hone-tsuki niku (bone in chicken) finished with a truffle flavor.

The sukiyaki uses Sanuki Mochibuta (Sanuki rice-fed pork), known for its tender texture. They say it is also tasty if you change the flavor partway through to with simmered eggs.

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"Setouchi Kaisen Ryori Funachu" is a restaurant where you can enjoy seafood dishes from the four prefectures of Shikoku. It is located 3 minutes from Takamatsu-Chikko Station, on the west side of Takamatsu-jo Tenshudai Ato (ruins of the Takamatsu Castle keep base).

The interior has a traditional Japanese feel, and it also has Private room where you can relax and take your time.

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Kagawa's local specialty, "Sanuki no Honetsukidori (bone-in chicken from Sanuki)," is served with the bone removed, so it is easy to eat. You can choose either hina or oya.

Its juicy, boldly seasoned flavor goes well with alcohol. Hina is tender, while oya is said to have a more satisfying bite.

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There are no set courses, and the style here is to order as much as you like from the à la carte menu.

The sashimi consists only of locally caught fish and has a beautiful presentation. Reviews rate it highly for being fresh and delicious.

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Uotami Takamatsu Ekimae Ten is a restaurant where you can enjoy mainly Japanese food such as sashimi, local dishes, and sushi in a calm Japanese style interior. It is on the 1st floor of Takamatsu Symbol Tower in the Sunport area by Takamatsu Station.

You can enjoy your meal in a private space with a faint scent of wood in the air.

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They offer courses centered on washoku (Japanese cuisine) that come with All you can drink.

The course includes not only snacks to go with drinks, but also kushiyaki (grilled skewers), motsu-nabe (offal Hot Pot), fried dishes, sashimi assortment, and even ramen to finish the meal, so you are likely to leave feeling full.

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They also offer a wide range of izakaya-style à la carte dishes. The fish dishes, sourced with Special care, are said to be excellent.

The popular otsukuri (sashimi platter) comes with various combinations of fish. Since it is so fresh, it also pairs perfectly with drinks.

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Yakitori Hone-tsuki-dori Tanakaya is about a 10-minute walk from Kotoden Kotohira Station. This restaurant has a calm atmosphere with the warmth of wood, where you can enjoy Sanuki (old name for Kagawa) specialty hone-tsuki-dori (chicken on the bone) and local sake.

There are counter and table seats, so it can be used for a wide range of occasions.

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Kagawa Prefecture's local specialty, honetsukidori (bone-in chicken), is made by slowly roasting Special sourced chicken with spices and garlic.

The skin is crisp, the inside is juicy, and the overflowing meat juices are said to be irresistible.

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They offer a wide range of izakaya-style dishes made with chicken, seafood, and ingredients from the mountains.

The "kushiyaki (grilled skewers)" is made with fresh chicken prepared that morning and carefully skewered by skilled chefs, then grilled to just the right doneness. You can enjoy the different textures and rich flavors of various chicken cuts.

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Izakaya Usagi is a popular spot about a 7-minute walk from the south exit of Marugame Station, known for fresh fish and kushiyaki (grilled skewers) cooked over binchotan (Japanese white charcoal), along with its charming hideaway-like atmosphere.

Inside, there are counter seats and zashiki (tatami seating). The relaxed, homey space lets you enjoy your meal at an easy pace.

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They mainly serve fresh fish caught locally.

The "osashimi assortment (sashimi assortment)," which can be ordered only once, is very filling even for a single serving. It is said to be brightly colored, with a plump fresh texture that keeps you coming back for more.

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They offer a set where you can fully enjoy their specialty, honetsukidori (bone-in chicken), along with drinks.

The skin is crispy, and the meat is tender and tasty. The seasoning is spicy, so it goes well with alcohol.

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Izakaya Uwokame is a longtime local favorite where you can enjoy classic izakaya dishes and drinks. It is located on the first floor of a building down the street on the south side of Marugame Plaza Hotel, a 5-minute walk from the south exit of Marugame Station.

With counter seats, Private room, and Semi-private room seating available, it works well for everything from solo drinks to Banquet gatherings.

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They serve a la carte dishes that pair well with alcohol, so you can eat as much of whatever you like.

Kagawa specialty honetsukidori (bone-in chicken) comes in two types, young chicken and parent chicken. The salt and pepper are mild, but the garlic comes through nicely, giving it an addictive taste that gets high marks in reviews.

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There is also an All you can drink course that comes with izakaya style dishes such as Kara-age, edamame (young soybeans), and yakitori (grilled chicken skewers).

No matter what you order, the food is said to be tasty, and the fried dishes are crisp. The dishes included in the course are said to be filling enough that you may not need to order anything extra.