If you're going to an izakaya (Japanese pub) in the Yoyogi area, start here! 20 recommended picks

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HARETOKE is a Japanese sake izakaya popular for its nice hideaway atmosphere in Ura-Yoyogi.

The stylish interior is a cozy space with a Japanese feel, and there are 28 seats in total, with counter and table seating. Its convenient location, just a 2-minute walk from Yoyogi Station, is also part of its appeal.

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The menu features an appealing lineup of creative dishes, including horse meat specialties.

The "Baniku Korokke (horse meat croquette)" here has a soft half-cooked egg hidden in the middle, and the croquette itself is said to have a melt-in-your-mouth texture. The refined flavor of the potato pairs perfectly with the horse meat, and it also goes well with Japanese sake.

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As its name as a Japanese sake izakaya suggests, it offers a wide range from light and clean styles to rich and full-bodied ones.

They can choose for you with Omakase, so even Japanese sake beginners can feel at ease! They also sometimes get in popular labels such as Hiroki.

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Yoyogian, about a 1-minute walk from Yoyogi Station, is an izakaya (Japanese pub) known for its tasty creative dishes made with seasonal ingredients.

The interior has a Japanese style with a somewhat nostalgic feel. In addition to table seating, there is also zashiki (tatami seating), where you can stretch out your legs and relax. Since it is a popular spot, it is best to visit early.

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They are known for a lineup of dishes that pair well with drinks, including ozukuri (sliced raw fish) made with exceptionally fresh seafood and creative à la carte dishes made with seasonal ingredients.

The "sashimi assortment" lets you enjoy more than five kinds of fresh seafood, including Sea Bream, sea urchin, and sweet shrimp. The contents of the assortment change depending on what is available that day.

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The "potato salad" is a popular menu item whose contents change with the seasons.

On one day, the sweetness of the base potatoes and kabocha (Japanese pumpkin) was said to be a great match, with pumpkin seeds adding a nice accent. In spring, a version topped with fuki-no-to (butterbur sprout) paste sometimes appears.

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Kashiwa Yoyogi Ten, about a 3-minute walk from Yoyogi Station, is an izakaya where you can enjoy tempura, oden, and Japanese sake.

The spacious interior has a simple design and also offers Semi-private room seating, so you can relax and take your time. Since it is a popular spot that people can drop by casually, it is best to make a reservation before visiting.

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You can order oden (Japanese one pot dish) not only as an assortment, but also choose your favorite items A la carte.

They do not keep adding to the dashi (soup stock), so you can enjoy the taste of freshly made dashi every day. It has a light, clean taste that lets you fully enjoy the natural flavors of the ingredients.

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The signature "kashiwa-ten (fried chicken tempura)" is a top recommendation, with the irresistible fragrant aroma of being freshly fried.

It is crispy on the outside and moist and juicy on the inside, and it is said to be so delicious you will not be able to stop eating.

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Una-gushi Yakitori Ufuku Yoyogi Ten is a popular izakaya in Hobo Shinjuku Noren-gai, a complex created by renovating 7 old folk houses into 7 restaurants, and people also like it for its nice retro atmosphere.

Inside, the restaurant offers various types of seating, including counter seats, table seats, and Private rooms with windows. You can choose based on the size of your group, which makes it very convenient.

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Their signature unagushi (grilled eel skewers) are grilled to a fragrant finish, letting you fully enjoy the rich flavor of the ingredient.

The tare-yaki (grilled with sauce) is said to stand out for its great taste, with the aroma of charcoal acting like a spice. The "gamanoho-yaki" is said to have a soft, flaky texture, with just the right amount of salt.

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The "Uttori-don (dreamy rice bowl)" in the photo is the perfect dish To finish.

This dish features eel and chicken grilled to just the right doneness and topped over sauce-seasoned rice, with a satisfying amount that still feels just right! Mix in the egg yolk for a mellow richness, which is said to bring out even more flavor.

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Yakigakiya oyster&wine is a Western style izakaya where you can enjoy oysters brought in from all over Japan and wine.

The casual yet clean interior feels comfortable, making it a place where you will want to relax over a glass of wine.

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These are the “kaki (oysters) with garlic butter grill” and “kaki-fry (fried oysters).”

The carefully cooked oysters in both dishes are said to be melt-in-your-mouth tender, with rich concentrated flavor. They also pair perfectly as a snack with white wine.

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They offer a wide lineup of dishes made with oysters.

The "Kaki no Bolognese (Oyster Bolognese)" in the photo is said to be outstanding, with oysters that pair perfectly with a bolognese sauce rich with the savory flavor of meat. The salty taste and richness of the cheese add a nice accent, making it a flavor you can enjoy without getting tired of it.

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Yoyogi Umidori is about a 2-minute walk from Yoyogi Station.

The stylish interior, designed with a warehouse motif, has terrace seating in addition to counter and table seats, which makes it appealing that you can choose seating for all kinds of occasions.

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The menu features a wide range of izakaya dishes, centered on maguro (tuna) dishes and chicken dishes, along with snacks and more.

The popular “Maguro 7-shu assortment” is a real showstopper! It lets you enjoy many different cuts, from standard ones like kama-toro (fatty collar meat) and se-toro (fatty back meat) to rare parts like hachinomi and soft roe.

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The "MIX-yaki" is a popular menu item that lets you compare three kinds: momo (thigh), seseri (neck meat), and sunagimo (gizzard).

It has a nice bite, and the seasoning and grilling are spot on, making it perfect with drinks! Add the yuzu kosho (citrus pepper paste) served on the plate, and the savory flavor stands out even more.

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Horse Meat Fujinouma, about a 2-minute walk from Yoyogi Station, is an izakaya where you can enjoy horse meat dishes and wara-yaki (straw-fire grilling).

The spacious interior has high ceilings and a stylish feel. It also offers second-floor seating and terrace seats where you can relax while feeling the breeze.

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They offer a wide range of horse meat dishes, and you can enjoy them in many different styles.

The "Horse Meat Kara-age" in the photo is said to be crispy on the outside and moist and tender on the inside, so good that you will not be able to stop eating it. It is recommended to change up the flavor with mayonnaise or lemon.

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They offer a wide variety of wara-yaki (straw-fire grilled) dishes, including Camembert cheese and mentaiko (spicy pollock roe).

This is the "Thick-Cut Bacon Wara-yaki." The bacon, wrapped in the distinctive smoky aroma that only straw can give, is packed with flavor and said to be excellent.

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Monkichi Yoyogi Meijijingu Ten is a Japanese izakaya about a 3-minute walk from Yoyogi Station.

The interior has a calm, hideaway-like feel. In addition to sofa seating, there are also Semi-private room options, so you can relax and enjoy your meal without worrying about the tables next to you.

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At dinnertime, you can enjoy sashimi and a la carte dishes made with seasonal ingredients.

This is the “sashimi 5-piece assortment.” The sashimi assortment can be ordered starting from a 3-piece assortment, and you can also choose your preferred cuts from today’s sashimi selection.

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They stock local sake from (Each) region across Japan.

The sake in the photo, Maboroshinotaki, is said to have a clean, crisp taste and a refreshing aroma. At 180mL, it comes in an easy-to-finish size, so you can enjoy a range of different flavors.

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Kuishinbo Tsuchiya is an izakaya located on the second floor of a building about a 1-minute walk from Yoyogi Station, and it is well known for a lineup of dishes unique to the restaurant, from izakaya fare that pairs perfectly with drinks to creative à la carte plates.

Inside, modern lighting in calm tones creates a homey atmosphere. The space is comfortable, and guests can relax as if they were at home.

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The photo shows the “Nagoya Umare no Teppan-yaki Napolitan,” which is limited to just 3 servings a day.

It is said to have a great balance of the mellow richness of egg and the tang of ketchup, making it a perfect dish to share with everyone as a fun way to finish off after drinks.

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The butabara kushiyaki (grilled pork belly skewer) is also one of the menu items with many repeat customers.

The pork belly is carefully grilled over time, leaving the outside crisp and fragrant while the inside stays juicy. It has a satisfying bite, and each chew brings out more of its rich flavor.

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Robata Hyotan Futabaso, about a 1-minute walk from Yoyogi Station, is an izakaya where you can enjoy a wide range of ingredients, mainly fresh seafood, grilled over charcoal.

The retro-style interior is a cozy space with a large irori (sunken hearth) set in the center, and you can enjoy your drinks while watching fish, shrimp, and other items being grilled over charcoal right in front of you.

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The photo shows the restaurant’s specialty, genshiyaki (hearth-grilled dish), where fresh fish caught that day is grilled over a gourd-shaped irori (sunken hearth) and served.

The nijimasu (rainbow trout) is said to have crisp skin and flaky flesh. The salt is just right, and the toasty aroma is said to whet the appetite.

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They also have a full lineup of single dishes that go perfectly with drinks, such as "white shrimp Kara-age" and "beef tendon and tofu stew."

Their "salmon and ikura (salmon roe) oyako potato salad" is said to have an excellent balance of creamy potato, the salty touch of salmon, and the popping texture of ikura.

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Jojo Sakaba Kaifornia, about a 1-minute walk from Yoyogi Station, is a seafood izakaya where you can enjoy fresh seafood brought in every morning.

The renovated kominka (traditional Japanese house) interior has a bright and open feel. It is said to be a great choice when you want to enjoy good food and drinks in a lively setting.

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The “kinmedai (golden eye snapper) sugata-mushi (whole steamed fish)” arrives as one whole fish, making for a very impressive dish!

The steamed kinmedai is said to be moist and tender, with elegant umami, sweetness, and a great balance with the cooking broth. When eaten with yakumi (condiments), its delicate flavors spread across your palate.

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The popular "Gokai Kaisen 5-shu assortment (bold five-seafood assortment)" is piled high with very fresh shrimp, oysters, scallops, clams, and more.

Keeping it simple with ponzu sauce or soy sauce lets you enjoy the seafood's rich flavor directly, making it highly satisfying.

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About a 3-minute walk from Yoyogi Station. Shusai Shimanto is a kappo-style izakaya centered on Tosa ryori (Kochi regional cuisine).

Inside, the calm atmosphere is paired with koto (Japanese zither) background music, so you can relax and enjoy the food.

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The menu features Tosa ryori (Kochi regional cuisine) along with seasonal fish dishes and vegetable dishes.

If you love eel, one thing you should definitely try is Shimanto unagi (Shimanto eel), a local specialty of Shimanto. It is said to be grilled to perfection, and both the kabayaki (sweet soy glazed) and shirayaki (plain grilled) are recommended.

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They also have a wide lineup of Shimananto (Shimananto) snacks you can only find in Shimanto, such as "utsubo (moray eel) Kara-age" and "kawaebi (river shrimp) Kara-age".

The "kawanori (river laver) tempura" in the photo is also one of the popular menu items. When you take a bite, the aroma of the laver spreads through your mouth, and you can enjoy its seaside flavor.

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Enshizuku Soba to Sakana Minami Shinjuku Ten is an izakaya where you can enjoy local dishes from Shimane, located about a 3-minute walk from Yoyogi Station.

The moderately sized interior has a modern Japanese feel. There are counter seats, table seats, and Private room seating, so you can choose what suits your group size and occasion.

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One recommended option is pairing Izumo soba (buckwheat noodles from Izumo), one of Japan's three great soba varieties, with local sake from Matsue.

The specialty warigo soba is said to be slightly thick yet smooth and easy to slurp, with a rich aroma. It's nice that you can order from just one serving depending on how hungry you are.

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The "Shimane-ken (Shimane Prefecture) sashimi 5-kind assortment" is known for its beautiful plating and bright presentation.

The fresh sashimi is cut thick, so you can also enjoy its plump texture. When eaten with yakumi (condiments) such as wasabi or ginger lemon, the natural flavor of the ingredients stands out even more.

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About a 2-minute walk from Yoyogi Station. Gyutan Iroha Bettei is a casual izakaya where you can enjoy dishes centered on Beef Tongue.

The interior, renovated from a traditional old house, is a cozy space with a Japanese feel, and it has zashiki (tatami seating) and Sunken kotatsu seating, so you can stretch out your legs and relax.

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The specialty "Yude Tan (boiled Beef Tongue)" is a popular item that almost everyone who visits orders.

The Beef Tongue is cooked using an original method and is said to be so tender that you can cut it smoothly with chopsticks. They recommend eating it with wasabi and daikon radish.

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The "Aburi-yaki (seared over flame) Thick-Cut Beef Tongue" has a pleasant bite yet stays tender, and the more you chew, the more flavor spreads.

The fragrant char that only charcoal grilling can bring adds even more appeal, letting you enjoy the meat’s natural flavor. You can also enjoy comparing different cuts of Beef Tongue.

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Izakaya Daibutsu, about a 5-minute walk from Yoyogi Station, is well known for its delicious beef tendon dishes.

The clean interior has a stylish feel. There are various seating options in total, including counter seats, zashiki (tatami seating) with low tables, and fully private rooms, and it is said to be very comfortable.

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The signature "beef tendon dishes" come in many variations, starting with the classic stew.

This is the standard "beef tendon stew" topped with a simmered egg for an extra charge. The carefully simmered beef tendon turns meltingly tender, and it goes well with the rich seasoning.

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The "Daibutsu Beef Tendon Yaki," made in a takoyaki pan, is also one of the signature menu items. It has melt-in-your-mouth beef tendon inside and comes topped with plenty of beni shoga (pickled ginger), katsuobushi (bonito flakes), and negi (green onion).

These bite-size pieces are easy to eat and are known as a snack-style takoyaki without octopus.

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Niku no Ueki Yoyogi Ten is an izakaya (Japanese pub) about a 5-minute walk from Yoyogi Station.

Inside, the space feels like stepping back in time into an old fashioned shopping street. In addition to counter seating, there are also table seats that are easy to use for groups.

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"Ueki no Menchi Katsu," packed with plenty of minced meat, is a popular dish with many fans.

When you take a bite, it starts with a light, crispy crunch, then rich flavor fills your mouth. It is said that many people order an extra one because it is so good.

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The "Chiki Chiki Bone" is a popular must-have snack to go with drinks, and the chicken, casually piled onto the plate, is said to have crisp golden-brown skin.

There are three size options, from 10 pieces to 30 pieces, and you can choose from a total of four flavors.

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Taishu Izakaya Yoyogi Yokocho is about a 1-minute walk from Yoyogi Station.

The interior is a cozy space that brings to mind the good old days. There are table seats as well as counter seats, and you can relax and enjoy the nostalgic atmosphere.

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The “Dorobuta Chuck Eye Roll Teppan-yaki” is a popular menu item that also comes with a flambé performance right in front of you.

The simply seasoned pork is said to be delicious, with the meat’s natural flavor concentrated in every bite. Since it is served on a piping hot iron plate, reviews also say it stays tasty until the very last bite.

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"Chicken Nanban with the chef's Homemade tartar sauce" is another dish with many repeat customers.

The chicken cutlet, coated in a crisp crust, is moist and tender inside, and it is said to be so good with the generous topping of tartar sauce that you will not be able to stop eating.

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Sankaku is an izakaya (Japanese pub) located in the “Ru” section of Hobo Shinjuku Noren-gai.

The interior has a simple design and feels clean and stylish. In addition to the indoor seats, there are also terrace seats, so you can enjoy your meal in an open atmosphere.

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The kushiage (deep fried skewers) here use different batter blends, so each ingredient is served in its best possible state.

They also bring in seasonal ingredients, with about 20 varieties available at all times. The batter is said to be light and crisp, letting you enjoy the natural flavor of each ingredient.

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The popular "Sankaku Tokusei Nikomi" stands out for the great flavor of its house made dashi broth and has many repeat fans.

The broth, made with ago-dashi (flying fish stock) and a custom blend of several kinds of miso, is said to have an excellent balance of richness and umami. It brings out the good flavor of each ingredient, and it also pairs well with alcohol.

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Yasai Maki Kushi Nikusashi Mitsubachi is an izakaya (Japanese pub) about a 1-minute walk from Yoyogi Station.

The interior, renovated from a kominka (traditional Japanese house), is a space where you can feel the warmth of wood. It has a casual atmosphere, and you can relax and enjoy your meal.

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The signature "yasai-maki kushi (vegetable wrapped skewers)" lets you enjoy the juicy flavor of pork and the fresh texture of vegetables.

They carefully grill each skewer one by one after the order comes in. The tomato maki is said to have an irresistible moment when it bursts in your mouth and the flavor spreads.

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The “Frozen Mojito,” made with fresh fruit, is a visually vibrant drink.

It comes in three flavors: berry, pineapple, and kiwi. Each one has a clean finish and apparently pairs well with the house specialty, yasai-maki-kushi (vegetable wrapped skewers).

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Teketeke Yoyogi Ten is an izakaya centered on chicken dishes such as yakitori (grilled chicken skewers), and it is about a 1-minute walk from Yoyogi Station.

The spacious interior has a stylish atmosphere with a Japanese touch, and besides table seating, it also offers Sunken kotatsu seating, so guests can relax and enjoy their time.

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The popular menu item "Teketeke no Champion Yaki" is a filling dish packed with garlic flavor.

The balance of boldly seasoned chicken and cabbage is just right, and even though it is hearty, it is said to be easy to finish in one sitting.

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The "Hiden Dare no Chicken Nanban" is an excellent dish with an exquisite balance of tangy house made tartar sauce and sweet and sour nanban sauce.

The chicken, fried with perfect heat control, is said to be moist, tender, and delicious. They also recommend using any leftover tartar sauce as a dip for the otoshi (small appetizer) cabbage.