Popular izakaya in the Kokura area of Kitakyushu! 19 recommended spots

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Shunro Kappo Nanashi is an izakaya just about a 1-minute walk from Heiwadori Station on the Kitakyushu Monorail, where you can enjoy creative dishes based on washoku (Japanese cuisine).

The interior has a stylish Japanese modern feel, and the seating includes counter seats and Semi-private room seating.

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The "sakana-gushi (fish skewers)" made with seasonal fish are prepared with touches of Western and Chinese cuisine to bring out their best flavors.

The grilled Sea Bream skewer is said to pair well with the mushroom sauce and taste great.

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The drink selection is wide, with Special Japanese sake and shochu from around Japan, wines from around the world, and even house-made non-alcoholic drinks.

For group meals, the All you can drink courses and the A la carte All you can drink option are also recommended.

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Raizu is a popular hideaway-style yakitori izakaya in Kokura, Kitakyushu, near Heiwadori Station, where you can enjoy fresh morning-processed branded chicken, including Hakata jidori (Hakata local chicken), grilled over Tosa binchotan (high-grade white charcoal from Kochi).

It is often fully booked, so it is best to make a reservation before visiting.

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For the menu, you can start by ordering a set such as the "6 Kinds of Grilled Items Set" and then add à la carte dishes.

The "Kisaki jidori (local chicken) thigh grill" is said to be plump, juicy, and delicious.

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The extra menu item "reba pate (liver pâté)" has a light, airy texture and goes perfectly with the baguette! The honey adds a nice accent.

The drink selection is also extensive, with plenty of Japanese sake, shochu, and wine that pair well with yakitori (grilled chicken skewers) and à la carte dishes.

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Sosai Wabo Fujita is a hideaway izakaya in Kokurakita-ku, Kitakyushu City, where you can enjoy creative Japanese cuisine without feeling too formal.

Inside, there are counter seats that are easy to use even when dining alone, as well as Semi-private room Sunken kotatsu seating that is perfect for groups.

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The menu is popular for dishes made with seasonal seafood from around Japan.

The aka uni (red sea urchin) is said to have large, plump pieces with a rich sweetness and flavor. You can also add accents with nori (seaweed) and wasabi.

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The "Kyo-gamo no Satto Ni" features a nice balance of duck, vegetables such as shimeji (beech mushrooms), and a gently flavored soup, making it very tasty.

For drinks, they offer a lineup that pairs well with the food, centered on Japanese sake, along with fruit liqueurs and wine.

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Obiya Sakana is a popular izakaya just about a 2-minute walk from Kitakyushu Monorail Heiwadori Station, known for dishes made with fresh ingredients shipped directly from the production regions.

The first floor has counter seating with a casual feel, while the second floor also has Private room seating with a calm atmosphere.

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The "ika ikizukuri (live squid sashimi)" that you can order by reserving up to 3 days in advance has beautifully translucent flesh.

It is said to have a crunchy texture and melting sweetness, letting you really taste its freshness.

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The drink lineup is extensive, featuring local sake from Kitakyushu City and a wide range of Special Japanese sake carefully selected from across Japan.

You can also enjoy original menu items such as the "house-made lemon sour" and the non-alcoholic "house-made amanatsu (sweet summer orange) sour."

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Washoku To Sake Robata Aoki is a Japanese-style izakaya offering carefully prepared dishes made with seafood delivered direct from the market and seasonal ingredients.

Inside, the restaurant has lively counter seats, as well as table seating and Private room seating that is perfect for a more private dining experience.

Seafood dishes can be enjoyed in many different styles, including sashimi, wara-yaki (straw-searing), and simmered preparations.

Fukuoka's local specialty gomasaba (mackerel with sesame) is said to have a nice balance with slightly sweet soy sauce, with the sesame adding just the right accent, making it very tasty.

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The "oden (Japanese hot pot items simmered in broth)" is simmered in a blend of several kinds of dashi based on soda-bushi (dried frigate tuna flakes), and is well known for its deep flavor.

For drinks, the menu is wide ranging, with a focus on local sake from Kitakyushu, along with wine and non-alcoholic options.

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Nyurobata Katana Shokudo is an izakaya about a 5-minute walk from JR Kokura Station in Kitakyushu, where you can enjoy fresh seafood prepared in a wide range of ways.

Inside, the seating is divided into counter seats, Semi-private rooms, and ozashiki (tatami seating), so you can choose what fits the occasion.

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The specialty dish, "otoro iwashi (fatty sardine) shioyaki (salt-grilled)", is plump and nicely grilled over charcoal, letting you enjoy its rich, tasty umami.

You can also add accents with the grated daikon radish served on the side or with lemon.

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The "rare aji (horse mackerel) fry" is made with aji that is fresh enough to eat as sashimi, coated in a light batter and fried with perfect heat control.

It is a popular menu item that you can order a la carte or enjoy as part of the "Matsu Course."

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Aozora Sakaba Maguro no Kibarashiya is a casual izakaya near the commercial complex Cha Cha Town Kokura in Kitakyushu City, and it is popular for its tuna dishes.

The owner's regularly held maguro (tuna) cutting show is also a popular attraction.

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The maguro (tuna) dishes come in a wide range of options, including sashimi, sushi, and grilled items.

The “maguro cheek meat” is a dish with just the right amount of fat, along with a satisfyingly firm texture.

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The drink menu offers a wide variety of options that pair well with the food.

For Japanese sake, Special selections from around Japan are lined up by taste, such as dry, rich, and refreshing.

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Yaktorisyuzen Ran is an izakaya where you can enjoy carefully made dishes, including items prepared with branded Domestic chicken.

Inside, there is a full range of seating for different occasions, including counter and table seating, as well as loft seating with a hideaway feel.

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The "Junwadori momo no sumibiyaki (charcoal grilled Junwadori chicken thigh)" is cooked all at once over the strong heat of binchotan (high grade white charcoal), giving it a nice springy texture and rich flavor.

The cabbage served on the side is also said to be a perfect accent.

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The "Ran Tokusei Bihada Shio Motsu Hot Pot" is a popular menu item that can be ordered for 2 people or more and is also included in the course.

This original Hot Pot features a slowly simmered chicken paitan (rich white chicken broth) soup with motsu (offal), lettuce, and onions.

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Udon Akizuki is a popular spot on the gourmet street in the Bakuro area, serving homemade udon noodles made with broth from Domestic ingredients, along with izakaya (Japanese pub) dishes.

Inside, there are counter and table seats, and the atmosphere is casual and easy to drop by.

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Akizuki no oden (Japanese stew dish) includes ingredients such as daikon radish, atsuage (deep-fried tofu), and tendon from Kuroge Wagyu (Japanese Black beef).

Each one is said to be full of the flavor of carefully made dashi (Japanese soup stock) from quality ingredients, and tastes great.

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In winter, many people also visit looking forward to the reservation-only "kamo-nabe (duck Hot Pot)".

The "kamo-nabe" is made by first grilling the duck in a Clay Pot, then adding broth and vegetables such as seri (Japanese parsley). The staff will do the cooking for you, it seems.

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Kurofune Uomachi Ten is a popular izakaya (Japanese pub) about a 3-minute walk from JR Kokura Station, where you can enjoy seafood from the Genkai Nada (Genkai Sea) and authentic charcoal grilled dishes.

Inside, there is a full range of seating options to suit different occasions! There are also Private room seats that are perfect for dinner gatherings.

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The seafood menu offers a lineup of dishes that let you enjoy seasonal fish selected with a focus on freshness.

The gomasaba (mackerel with sesame sauce) is said to have a plump, springy texture and rich flavor, pairing perfectly with the sesame sauce.

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The signature Chiran-dori (free-range chicken from Chiran) charcoal grilled chicken is said to be nicely aromatic from the grill, with a satisfying bite.

You can change up the flavor with yuzu kosho (yuzu pepper paste) or lemon, and the cabbage on the side adds a nice accent.

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Kushiyakirobata Sandaime Ganryu is a casual izakaya (Japanese pub) with more than 40 years of history, about a 5-minute walk from Heiwadori Station on the Kitakyushu Monorail.

Inside, there is lively counter seating and one table for up to 4 people. To order, you tap the drum on the table to call the staff.

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The signature dish, "genshiyaki (primitive style charcoal grilling)," sometimes lets you enjoy nodoguro (blackthroat seaperch), kinmedai (golden eye snapper), and seasonal seafood.

The fish is slowly grilled over charcoal, so you can enjoy the crisp texture of the skin and the flaky, rich taste of the flesh.

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The otoshi (small appetizer) "vegetable sticks" come with free refills. The house-made dip sauce is available for an extra charge if you want a refill.

For drinks, they offer a wide and varied lineup that pairs well with the food, with a focus on local sake from Fukuoka and Yamaguchi.

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Yaki Tori Yoshiki is an izakaya founded in 1963 that is popular for its yakitori (grilled chicken skewers), prepared in two styles: kushiyaki (grilled skewers) and Teppan-yaki.

The interior is a stylish space with dark wood decor, and there are counter seats, table seats, and Sunken kotatsu seating.

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The yakitori (grilled chicken skewers) lineup focuses on classic items such as sasami (chicken tenderloin), sunazuri (gizzard), and yagen Cartilage.

If you are not sure what to order, the 5-skewer Yakitori assortment is also a good way to compare different kinds.

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The house drinks named after the restaurant, “Koki Original,” come in Japanese sake and shochu, and are said to pair well with the food.

There is also a wide variety of other options, including wine and awamori (Okinawan distilled spirit), so you can choose to suit your taste.

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Clay Pot to Gyokai Yuge is an izakaya about a 5-minute walk from JR Kokura Station, popular for dishes made with seafood delivered directly from the Kitakyushu fish market and nearby fishing ports.

Inside, there are lively counter seats and box seats, so you can choose what works best for the occasion.

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The "gyokai no toban-mushi (ceramic plate steamed seafood)" is said to be packed with large shellfish and shrimp, with a nice flavor that lets you enjoy the taste of the sea.

After finishing the ingredients, you can also add ramen to the soup for an extra charge, according to reviews.

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They have about 30 kinds of Japanese sake, including seasonal limited edition labels.

They also offer a full lineup of drinks that pair well with the food, such as the "Kitakyushu Lemon Sour" and the non-alcoholic "Domestic Fresh Ginger Ginger Ale."

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Osake to En Kaho is an izakaya in the Tanga area of Kitakyushu City where you can enjoy local sake from all over Japan and carefully prepared dishes.

On the first floor, there are counter and table seats in a casual, easy-to-use setting, and on the second floor, there are also ozashiki (tatami seating) seats for up to 20 people.

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They offer a lineup of carefully prepared dishes, including items made with seasonal seafood.

The “Otsukuri no Moriawase (sashimi assortment)” includes not only very fresh sashimi but also seared seafood, so you can enjoy the different flavors of each.

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The "Kara-age of daikon radish" is a creative dish with daikon radish soaked in dashi inside a crispy coating.

It is sprinkled with rock salt and black pepper, and is said to be perfectly tasty with drinks.

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Gyoza no Tacchan Gintengai Ten is a casual izakaya in Uomachi Gintengai with a wide variety of menu items, centered around its carefully made gyoza (dumplings).

Inside, there are standing tables that are perfect for a quick drink, along with counter and table seating.

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The specialty menu item, yaki-gyoza (pan-fried dumplings), is small and easy to eat, and it is made without garlic.

Inside the crisp, nicely browned wrapper is a juicy filling packed with vegetables, and it is said to be delicious.

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The "Hakata motsu-nabe (Hakata offal Hot Pot)" offers a rich taste where you can enjoy the harmony of a soup full of umami, motsu, and vegetables.

For group meals, the popular menu item All you can eat, which includes "yaki gyoza (pan-fried dumplings)" and "Hakata motsu-nabe," is also recommended and can be enjoyed with one drink.

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Makinshai Kokura Honten, a creative izakaya, is about a 3-minute walk from JR Kokura Station in Kitakyushu and serves a wide variety of Hakata (Fukuoka-area) gourmet dishes.

Inside, there are counter seats and table seats, as well as Private room Sunken kotatsu seating that is perfect for groups.

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The restaurant's signature yasai-maki-kushi (vegetable wrapped skewers) let you enjoy the harmony between thinly sliced pork and the well balanced fillings.

They come in a wide range of varieties, including "sasami ume shiso kushi (chicken tenderloin skewer with plum and shiso)", and "tomato basil sauce maki (tomato roll with basil sauce)."

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For group meals, a course with All you can drink is also recommended, letting you enjoy popular Hakata gourmet dishes such as motsu-nabe (offal Hot Pot) and goma-kanpachi (amberjack with sesame sauce).

For All you can drink, you can choose from highballs, cocktails, and non-alcoholic drinks.

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Uoism Kokura Ekimae Ten is a Japanese-style izakaya offering a lineup of carefully crafted creative dishes, including colorful seafood made with fresh fish.

The interior has a stylish wa-modern feel. There are also Private room seats that are perfect for private dinner gatherings.

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The signature menu item, the sushi dog, is a popular dish that delights both the eyes and the palate.

The "Takuppuri Ikura" is said to have an excellent harmony of ikura (salmon roe)'s popping texture, sushi rice, and crisp nori (seaweed).

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The winter-only tsufunabe (seafood Hot Pot loaded with rich ingredients) comes packed with soft roe, oysters, ankimo (monkfish liver), and plenty of vegetables.

The miso-based soup is said to be full of the good flavor from the ingredients, giving it a gentle taste.

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Robata to Oden Koronagirai Kokura Ekimae Ten is an izakaya where you can enjoy a wide variety of dishes, including its carefully made oden and robatayaki (fireside grilling).

Inside, there are counter seats with a yatai (food stall)-like atmosphere, as well as table seats and fully private room seating.

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A popular service here is that the cover charge includes All you can eat oden (Japanese stew).

The oden comes with about 9 kinds of ingredients, including daikon radish, konnyaku (yam cake), and nerimono (processed fish paste products). It has a gentle seasoning and is said to go perfectly with drinks.

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Robatayaki (fireside grilling) focuses on seasonal seafood, with meat and vegetable dishes on the menu as well.

The “ginsake (coho salmon) with ikura (salmon roe) and grated daikon radish” is a dish where you can enjoy the harmony of softly grilled ginsake, grated daikon radish, and ikura.

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Gochiya Daihoru Kokura Ten is an izakaya (Japanese pub) about a 1-minute walk from JR Kokura Station, where you can enjoy a wide variety of food and drink options.

There are Sunken kotatsu seating and box seats where you can relax in comfort, and since you can place orders on a touch panel, it is easy to take your time and enjoy the food and drinks.

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The food also gets good reviews for its wide range of options to suit different tastes, including menus made with seasonal ingredients, washoku (Japanese cuisine), and Kankoku ryori (Korean cuisine).

The sashimi is cut into fairly large pieces, making it satisfyingly filling, and it is also said to be extremely fresh and tasty.

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The "Hakata motsu-nabe (Hakata offal Hot Pot)" is said to be tasty, with motsu and vegetables that go well with the gentle soy sauce based flavor.

For an extra charge, they also recommend finishing the meal with zosui (rice porridge) or udon in the soup, where all the good flavor has melted out.