Izakaya around Kinshicho Station! 20 recommended spots full of great flavor

Photograph:リュウライター

Motsuyaki Nikomi Kaede, a 2-minute walk from the north exit of JR Kinshicho Station, is an izakaya popular for its offal dishes made with Joshu-buta (Joshu pork) and Domestic kuroge wagyu (Japanese Black Wagyu).

The old-style interior has counter and table seating, and at the counter you can enjoy your meal while watching the chefs cook.

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One recommended menu item is the "gyu-motsu nikomi (beef offal stew)," a dish known for its large, plump pieces of offal.

With one bite, rich flavor spreads across the palate, and diners can enjoy its melt-in-your-mouth texture without any off notes.

Photograph:ナイジェル

For a finishing drink, Kaede's specialty, the Oronamin C High, comes recommended.

This drink combines shochu (Japanese distilled spirit) with the carbonated energy drink Oronamin C, and its sweet-tart taste is said to leave your mouth feeling refreshed after the meal.

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Maguro Standard Kinshicho Honten, a 3-minute walk from Tokyo Metro Kinshicho Station, is an izakaya where you can enjoy creative seafood dishes centered on maguro (tuna).

The interior has a lively atmosphere that brings to mind a port town, with counter seats where you can watch the cooking up close and sofa seats where you can relax.

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The signature Hon-maguro (bluefin tuna) yaki-suki is a dish of chutoro (medium-fatty tuna) lightly seared on a Teppan-yaki grill, then dipped in an egg yolk sauce.

The light searing melts the fat just enough, bringing out a rich flavor almost like meat. It is also said to be popular to finish it with shari (vinegared sushi rice), enjoying it together with the sauce.

Photograph:それいけ！サケリーマン

The "Cho Onioroshi Lemon Sour" is said to be a drink made with plenty of lemon shaved down to the pulp, juice, and even the peel.

It has a crisp taste with restrained sweetness, and is popular for not getting in the way of the food while pairing easily with any menu item.

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Shiki no Kura, about a 2-minute walk from the south exit of JR Kinshicho Station, is a Japanese izakaya where you can enjoy Kuroge Wagyu (Japanese Black beef) and hon-maguro (Pacific bluefin tuna).

The interior has a chic Japanese feel, with a wide variety of seating including Private room, Semi-private room, counter seats, and Sunken kotatsu seating. It is easy to visit whether you are on your own or with a group.

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A popular menu item, hon-maguro (bluefin tuna) toro-butsu sashimi, is a dish that lets you enjoy fatty tuna with just the right amount of richness.

When you take a bite, its melt-in-your-mouth flavor spreads across your palate, and you can really taste the natural goodness of the tuna itself. They also offer nigiri sushi and other items, so you can choose what suits your taste.

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The restaurant offers a wide selection of seasonal local sake and rare labels.

The "Juyondai" in the photo is a premium Japanese sake brewed by Takagi Shuzo in Yamagata Prefecture, known for its bright aroma and well-balanced flavor. It is said to be easy to drink even for those new to Japanese sake.

Photograph:ただのメシ喰い

Oden to Kamataki Meshi Aocho, a 1-minute walk from the south exit of JR Kinshicho Station, is an izakaya where you can enjoy its signature oden (Japanese hot pot dishes simmered in broth) and kamameshi (rice cooked in an iron pot).

There are Private rooms and counter seats, and the round table surrounding the oden counter in particular lets you enjoy a food-stall feel while watching the steam rise.

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At this restaurant, just the table charge gets you All you can eat oden with the flavor of their original blended dashi.

Along with standard items like daikon radish, eggs, and konnyaku, unusual picks like negi kinchaku (tofu pouch filled with green onion) and shumai are also popular.

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The “Kin no Matcha High” is a drink where they whisk matcha (powdered green tea) right in front of you with an electric chasen (tea whisk).

With its fine, beautiful foam, it drinks almost like sweet, rich matcha. It has no strong distinctive flavor and goes down easily, so some people end up drinking a bit too much.

Photograph:なおぷーこ

Hinai Jidori Sumibiyaki Hinai, a 1-minute walk from the north exit of JR Kinshicho Station, is a specialty restaurant for Hinai jidori (Hinai chicken), one of Japan’s three great premium chickens.

The chic and stylish interior mainly has counter and table seating. In the calm space with jazz playing, you can relax and enjoy yakitori (grilled chicken skewers) and local sake.

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The restaurant's Most Popular menu item, “munekawa (chicken breast wrapped in skin),” is a dish made by wrapping breast meat in skin.

It is said to be crisp and fragrant on the outside, while the inside stays moist and juicy with rich meat juices spreading in every bite. The springy texture and savory flavor are said to be in perfect balance, making this a dish you should definitely try.

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Another recommended dish is the "Gakko Tartare Potato Salad." It uses iburi-gakko (smoked rice-bran pickled daikon radish), a smoked daikon radish pickle that has long been enjoyed in inland Akita.

You can enjoy the crunchy texture of iburi-gakko and the savory aroma of fried onions, and it is also said to be perfect as a snack to go with drinks.

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Ginshari Genshiyaki Shokudo Robin, a 5-minute walk from JR Kinshicho Station, is an izakaya (Japanese pub) popular for robatayaki (fireside grill cooking) and genshiyaki (traditional straw-fire grilling).

The first floor has counter and table seating, and the second floor also has Private rooms for groups of 4 or more. If you sit at the counter, you can enjoy a close-up view of fish and shrimp being grilled right in front of you.

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"Genshi-yaki (traditional hearth grilling)" is a traditional cooking method that uses charcoal fire or an irori (sunken hearth). Fish, meat, vegetables, and other ingredients are skewered, stood up around the open flame, and grilled slowly.

The photos show "sanma ippon-yaki (whole grilled Pacific saury)" and "aka ebi shio-yaki (salt-grilled red shrimp)." The large shrimp are said to be grilled until fragrant with the shell on, and the more you bite into them, the more sweetness spreads.

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The “Juicy Pine Sour” is a striking drink served with half a pineapple, making it just as fun to look at.

You squeeze the pineapple yourself, so you can enjoy both a fresh taste and a playful touch.

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Just a 3-minute walk from the south exit of JR Kinshicho Station, Robatayaki Kaizoku is an izakaya where you can enjoy robatayaki (fireside grilling).

At the counter seats surrounding the kitchen, you can watch the ingredients being grilled right in front of you, while the table seats are perfect when you want to relax over a meal. The calm space has a somewhat nostalgic feel.

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Robatayaki (fireside grilling) is a traditional style of cooking where people gather around an irori (sunken hearth) and grill seafood and vegetables over charcoal.

The "ika-yaki (grilled squid)" is said to be one of the most popular menu items, always ranking near the top in orders. It is cooked until tender and is also recommended as a great snack to go with drinks.

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The restaurant sources Japanese sake from all over Japan to enjoy with the food.

In addition to the standard 12 kinds, they also offer seasonal limited labels, which is part of the appeal since you can discover different flavors depending on the time. The photo shows some of the Japanese sake they serve, and you can also do a tasting comparison in small glasses.

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Kinshicho Motsuyaki Nonki is a 2-minute walk from the north exit of JR Kinshicho Station. This izakaya (Japanese pub) is known for its specialty motsuyaki (grilled offal), “shiro tare (pork intestine with sauce).”

The interior is lively with a somewhat nostalgic feel. It has table seating, counter seating, and standing drink space, which makes it easy to drop in casually.

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The specialty shiro tare uses fresh pork rectum, coated in sauce and grilled over charcoal.

It is said to be fragrant and crisp on the outside, while tender inside. The moderate fat is soaked with the rich sauce the restaurant has kept since it first opened, and it pairs very well with alcohol.

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This is the long-loved house specialty drink, Ganso Shitamachi Shochu Highball, commonly known as Nonki Ball.

It features the solid taste of shochu and a stronger carbonation, and it is served without ice. It also pairs well with motsu (offal) dishes and is said to refresh your palate nicely.

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Taishu Italian Kaneko Kinshicho Ten, a 2-minute walk from the north exit of JR Kinshicho Station, is a unique spot that adds an Italian touch to a classic taishu izakaya (casual Japanese pub) with an old-school atmosphere.

You can casually enjoy food and drinks with specialties like the "Italian-style motsuni (stewed offal)" and "reba katsu (fried liver cutlet)."

Photograph:担遊亭裸夫太郎

The house specialty, "reba-katsu (deep-fried liver cutlet skewer)," is made by skewering fresh liver and frying it until crisp.

It comes with plenty of rich sauce and is said to be irresistibly good. Since it is popular and can sell out, going early is a safe bet.

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One visually fun option here is the "yakan sour (kettle sour)."

It contains enough sour for 5杯分, and they also offer flavor changing syrups like lemon, grapefruit, and mango. It is a drink everyone can enjoy together.

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Misoraya Hanare, a 5-minute walk from Kinshicho Station on each line, is an izakaya where you can enjoy dishes made with miso from across Japan.

They also offer seasonal Japanese sake, and the Homemade obanzai (Japanese home-style side dishes) are comforting. Inside, the warm wood interior features spacious counter seats and Private rooms, making this a great place to relax and unwind.

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At this restaurant, they serve a tasting of two kinds of miso soup in place of the otoshi (small appetizer), as a way of saying “welcome back.”

On this day, the miso soups featured miso from Hokkaido and Iwate Prefecture. Being able to enjoy the difference in flavor between each one is part of the appeal as well.

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The Homemade obanzai (Kyoto-style home cooking side dishes) prepared every day are also popular. Obanzai are everyday side dishes that have long been enjoyed in Kyoto homes. They are simple Japanese dishes centered on nimono (simmered dishes), stir-fries, and dressed dishes.

Here, you can enjoy daily obanzai made with seasonal ingredients.

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50-en Yakitori Taishu Sakaba Guridotchin, a 2-minute walk from JR Kinshicho Station, is an izakaya where you can enjoy kushiyaki (grilled skewers) and kushiage (deep-fried skewers).

The clean interior has a calm feel, with mainly table seating. It opens from lunchtime, so you can also enjoy daytime drinks.

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"Yakitori (grilled chicken skewers)" is a dish made by skewering bite size pieces of chicken and grilling them.

The meat is said to be cooked until tender, with just the right amount of salt. Since you can order by the skewer, it’s nice that you can easily try a variety of different kinds.

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The restaurant offers a wide range of alcoholic drinks, including beer, highballs, sours, shochu, and Japanese sake.

In addition to A la carte orders, it also has a good selection of All you can drink plans available from 1 hour. The photo shows the "Sukkiri Tomato Sour," which is also served with the All you can drink plan.

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Koshitsu Izakaya Sakagura Toki Kinshicho Honten is just a short walk from the north exit of JR Kinshicho Station. This izakaya is popular for its fresh seafood sourced every morning from Toyosu Market and its All you can eat and drink menu.

It has Private room options for groups of all sizes, so you can relax and enjoy your meal and drinks.

Photograph:f_horitani

The butter-sauteed scallops and eringi (king oyster mushrooms), served on a piping hot Teppan-yaki plate, are said to combine the nutty aroma of butter with the savory taste of eringi perfectly.

They also pair well with beer, making this a dish that just might keep the drinks flowing.

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This is the quick menu item “Kyuri no Ipponzuke,” whole pickled cucumber on a stick. As the name suggests, it is a pickle made with one whole cucumber.

It is a dish that comes out quickly while you wait, and they also have a wide range of classic snacks such as takowasabi (octopus with wasabi) and shioyude edamame (salt-boiled edamame).

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Close to Kinshi Koen (Kinshi Park), Oisenari Kinshicho Ten is an izakaya (Japanese pub) just a 3-minute walk from JR Kinshicho Station.

The clean interior with calm lighting has both table and counter seating. Along with classic izakaya menu items, you can also enjoy seasonal dishes and a wide selection of drinks.

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The house specialty, "corned beef potato cheese yaki (grilled corned beef, potato, and cheese)," is served piping hot with melted cheese.

The savory flavor of the corned beef and the nicely browned potatoes go together perfectly, and it also pairs great with drinks. They also recommend adding Tabasco to change up the flavor.

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At this restaurant, they offer a happy hour during certain dinner hours, so you can enjoy drinks at better prices than usual.

A wide range of drinks are included, such as beer, Japanese sake, and sour cocktails, which makes it easy to drop by casually. Hoppy, a classic drink long loved in Tokyo’s shitamachi (old downtown) area, is also included.

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Katte Kushi Hanabi is an izakaya just a 3-minute walk from the south exit of JR Kinshicho Station. Along with kushiyaki (grilled skewers), you can enjoy seafood brought in from Toyosu Market every morning.

The interior has a historic feel, with counter and table seating, plus a fully private room available for groups of 8 or more.

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One thing you should definitely try here is the kushiyaki (grilled skewers) made with seasonal vegetables and fresh meat.

By sprinkling junmai ginjo (premium pure rice ginjo sake) over them and grilling them over high heat until juicy, they bring out the natural flavor of the ingredients. You can choose from three seasonings: blended salt, secret sauce, or mara sauce.

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The “kisetsu no nama fruit wari (seasonal fresh fruit chu-hi)” is a chu-hi made with squeezed seasonal fresh fruit.

At this time of year, it uses Shine Muscat grapes, making it a cute looking drink. They also have regular menu items such as chu-hi made with fresh lemon and fresh kiwi.

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Kigura Chaya is an izakaya located a 7-minute walk from JR Kinshicho Station, where you can enjoy seafood sourced every morning from Toyosu Market.

The interior has a somewhat nostalgic feel, with counter seats where you can watch the chefs at work and Sunken kotatsu seating where you can relax and spend time with your group.

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The "four-item sashimi assortment" is a plate where you can enjoy fresh seafood sourced every morning from Toyosu Shijo (Toyosu Market).

Every piece is said to be very fresh, with plenty of good flavor. Centered on tuna and Sea Bream, the selection seems to change depending on the season.

Photograph:ダブルりょうちゃん

The "jidori kushiyaki (grilled free-range chicken skewers)" uses Soshu Koihakkei, a branded chicken raised in Chiba and Ibaraki prefectures. Raised with the clear air and water at the foot of Mount Tsukuba and on natural feed, the chicken is carefully prepared and grilled skewer by skewer by skilled chefs.

The finished skewers are surprisingly springy and juicy. They also pair exceptionally well with beer and Japanese sake.

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Kumamoto Dining Kitchen Bajisashi Izakaya, a 4-minute walk from the south exit of JR Kinshicho Station, is a horse meat specialty restaurant founded in 1956.

They serve fresh horse meat shipped directly from the owner’s hometown of Kumamoto Prefecture, along with local Kumamoto dishes.

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Kumamoto's local specialty, karashi renkon (lotus root stuffed with mustard miso and deep-fried), is made by filling the holes of boiled lotus root with karashi miso, coating it in batter, and deep-frying it.

Karashi miso is made by combining barley miso and Japanese mustard, and they say the sharp heat and rich flavor spread more with each bite. It also pairs well with Japanese sake and shochu.

Photograph:吉田類になる！！

The restaurant also offers a wide range of drinks, including Japanese sake, whiskey, shochu, and various sours that pair well with the food.

The photo shows an imo shochu (sweet potato shochu) inspired by the official character of Kumamoto Prefecture. It is made with Special Kogane Sengan sweet potatoes and crafted using traditional methods from the Kuma region.

Photograph:まーちゃちゃさん

Taishu Sakaba Maru, a 2-minute walk from JR Kinshicho Station, is a versatile izakaya where you can enjoy oden (Japanese hot pot dishes), yakitori (grilled chicken skewers), kushikatsu (deep-fried skewers), and seafood shipped directly from production regions.

With paper lanterns swaying overhead, the lively interior still feels warm and homey. Since it is open from lunchtime, you can also enjoy a relaxed daytime drink.

Photograph:まーちゃちゃさん

The signature Homemade Motsunikomi (stewed offal) is made from the manager’s secret recipe.

It is simmered slowly for a long time, and the motsu is tender and full of flavor. The gentle taste of miso makes this a very popular dish.

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The "Today's Sashimi" features fresh fish that the owner buys at the market every morning.

The three-piece assortment on this day included katsuo (bonito), karei (flounder), and kujira (whale). Along with the springy katsuo and fresh karei, the kujira sashimi had no off notes and a melt-in-your-mouth taste.

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Yakitori Kaisen Jibie Izakaya Maru-chan is an izakaya just a 3-minute walk from JR Kinshicho Station, offering charcoal grilled yakitori (grilled chicken skewers) along with seafood and jibie (game meat).

In addition to its carefully prepared yakitori and All you can eat motsu-nabe (offal Hot Pot), it also has a wide range of plans that include All you can drink.

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The grilled skewers come in a wide lineup, including meat and vegetable skewers as well as gibier (game meat) skewers.

The “Kushiyaki assortment green onion salt” in the photo is a dish made with Domestic chicken, with each cut grilled over different heat levels. The crisp texture of the green onions brings out the chicken’s rich flavor, making it a well-balanced dish to enjoy.

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This is inoshishi botan-nabe (wild boar Hot Pot), just right for the cold season. The broth, filled with the good flavors of vegetables and wild boar meat, is said to be excellent.

The tender wild boar meat has no off notes and is easy to eat while still offering a rich flavor. For the finishing touch to the Hot Pot, they recommend adding udon.

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Kushijiro Kinshicho Ten is an izakaya (Japanese pub) just a 1-minute walk from JR Kinshicho Station, where you can enjoy a wide range of skewers including yakitori (grilled chicken skewers), yakiton (grilled pork skewers), beef skewers, and vegetable wrapped skewers.

With Private rooms at every seat in a calm setting, this is a place that works well for all kinds of occasions, from small groups to larger parties.

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In addition to chicken and pork skewers, the restaurant is also popular for its Hakata yasai-maki (Hakata-style vegetable rolls), seasonal vegetables wrapped in pork belly.

The "lettuce maki skewer" in the back of the photo is said to have just the right amount of pork flavor and saltiness, and you can enjoy it together with crisp lettuce.

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The "green onion salt Beef Tongue" also gets great reviews. It is served on a sizzling Teppan-yaki plate, topped with plenty of green onions over thick cut tongue.

The balance of savory aroma and salt is said to be just right, letting you really taste the rich flavor of the Beef Tongue.

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Shio Senmon Yakitori Torikō is a 4-minute walk from the south exit of JR Kinshicho Station, and this izakaya is known for its kushiyaki (grilled skewers) and oden (hotpot dishes) made with chicken broth.

The interior has a warm wood feel, with counter and table seating, and a calm atmosphere. It is a good choice when you want to enjoy a relaxed meal.

Photograph:ヤマヤマP

At this restaurant, ordering a course is required so guests can fully enjoy the kushiyaki (grilled skewers), finished by skilled chefs with perfect grilling and just the right amount of salt.

Each person needs to order one course, and guests can choose a yakitori (grilled chicken skewer) course, an oden (Japanese hot pot dishes) course, or a combination of both. The photo shows some of the dishes included in the course.

Photograph:先ずはポテサラにゃんこ先生

The daikon radish in the oden made with chicken broth is a dish fully infused with rich broth.

It is also notable for being topped with tororo kombu kelp, and the lightly sweet daikon radish goes very well with the savory taste of the chicken broth. It also pairs well with the yuzu pepper paste served on the side.