Izakaya bars to stop by in the Kokura area! 20 recommended picks

Photograph:tabelog.com

Shunro Kappo Nanashi is an izakaya where you can enjoy creative Japanese-based dishes made with local Kyushu ingredients.

The calm interior has the feel of a hideaway for adults. In addition to counter seats, there are also Private room seats, so you can relax and enjoy your meal.

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The "Otona no Potesara" is a menu item unique to this restaurant, with potato salad wrapped in spring roll skin.

When you eat it mixed with the egg yolk served alongside it, you can taste a warm, sweet flavor.

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The "sakana-gushi (fish skewers)" made with seasonal fish are one of this restaurant's popular menu items.

Among them, the restaurant's top recommendation is the "amadai (tilefish) scale grilled." It gets good reviews for its firm flesh and great taste. The "buri harasu (yellowtail belly)" is said to be outstanding, with rich fat.

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Sosai Wabo Fujita is a kappo izakaya that is easy to visit even on your own. You can enjoy seasonal Japanese cuisine and local sake that is in season.

In addition to counter seating, the restaurant also offers Sunken kotatsu seating, making it easy to visit with a group. It does not feel too formal, so you can enjoy Japanese food in a relaxed way.

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A luxurious seafood dish, awabi (abalone) sautéed in butter. The abalone is cut slightly thick, so you can enjoy its springy texture.

The butter also gets high marks for being so good you can tell its quality.

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This restaurant is said to offer two kinds of menu items: zuwaigani (snow crab) and watarigani (blue crab).

The "Steamed Female Zuwaigani Meat" is said to have tender, tasty meat. The "Steamed Watarigani Meat" is said to have firm meat and a rich flavor.

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Obiya Sakana Ni is a popular izakaya where you can enjoy authentic dishes made with seasonal ingredients from all four seasons.

Inside, the calm Japanese-style space creates a grown-up atmosphere. There are also Private rooms on the second floor, so it looks like a good choice for any occasion.

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The "live Spear Squid sashimi" is said to be so beautiful that its translucent flesh instantly catches your eye.

After the crisp, springy bite, a melting sweetness spreads across the palate, bringing out its freshness. It is popular because with wasabi and soy sauce, you can fully enjoy the squid's natural flavor.

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The maguro (tuna) and beef tsufu assortment is a luxurious dish served with maguro (tuna) and beef on renge (Chinese-style soup spoons), topped with ikura (salmon roe) and uni (sea urchin).

The balance between the ingredients is said to be excellent, making it an outstanding dish. The combination of beef with ikura and uni is also said to be irresistible.

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Washoku To Sake Robata Aoki is a Japanese izakaya where you can enjoy wara-yaki (straw-fired grilling) and robata-yaki (hearth-side grilling), and it is popular for serving seasonal fish delivered fresh from the market.

At the counter seats on the first floor, you can watch the robata-yaki cooking, and the second floor is equipped with Private room seating as well. You can enjoy your meal in a calm and relaxed space.

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The restaurant’s top recommendation is the live kuruma ebi (Japanese tiger prawn). It is said to taste as if the live kuruma ebi were cooked right away, with a freshness you can really feel. It is very popular as an outstanding dish.

You can choose your preferred preparation method from sashimi, tempura, or sumibiyaki (charcoal grilling).

Photograph:野原ひろし(35)

The house-made karei mirin (sweet mirin-glazed flounder) is said to be one of the restaurant's popular menu items.

The rich flavor of the mirin, made from ingredients such as komekoji (rice malt) and shochu (distilled spirit), is said to soak in well. Reviews say it is so tasty that you could keep eating it endlessly.

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Nyurobata Katana Shokudo is an izakaya in a convenient location with easy access from both Kokura Station and Heiwadori Station. You can enjoy robatayaki (fireside grilling) and Japanese food.

In addition to counter seats, it also has Semi-private room and zashiki (tatami seating), so it looks easy to use for different occasions.

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From across the counter, you can watch the robatayaki (charcoal grilled fireside cooking) being cooked over charcoal. It has a lively feel and is fun to enjoy with your eyes.

One popular menu item is the “Otoro Iwashi (rich sardine).” The flesh is plump, and you can really tell it has been carefully grilled.

Photograph:野原ひろし(35)

The "Rare Aji Fry" is a dish of aji (horse mackerel) so fresh it can be eaten as sashimi, quickly deep-fried in a light batter.

It is said not to feel too heavily fried, and it tastes good even with just salt. The tartar sauce has a mild flavor and pairs well with it.

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Kurofune Uomachi Ten is a well-rated restaurant where you can enjoy authentic charcoal-grilled meat dishes and fresh seafood from the Genkainada (Genkai Sea).

From the counter seats, you can watch the charcoal grilling up close. With Sunken kotatsu seating and table seating, you can relax and enjoy your meal. It also has fully private rooms.

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The restaurant's signature dish, "iki Yariika Sugata-zukuri (live Spear Squid sashimi served whole)," is made from fresh squid landed at Kanesaki Port and prepared only after you order it.

People love its crunchy texture and great taste. With atozukuri (a secondary preparation using the remaining parts), you can also enjoy it as tempura or salt-grilled.

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The "Meibutsu Sumibiyaki Chiran-dori (charcoal grilled Chiran chicken) no Sumibiyaki (charcoal grill)" is a menu item that gets reviews saying it is Specially good.

It has a satisfying bite, and its fragrant, toasty flavor is said to be irresistible. It also pairs perfectly with yuzu kosho (citrus chili paste).

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Yakitori Shuzan Ran is an izakaya where you can enjoy chicken dishes made with Kyushu branded chicken grilled over binchotan (high-grade charcoal).

The stylish interior has calm lighting. It is said to have a relaxed atmosphere that makes it easy to spend time there at a leisurely pace. It is also easy to visit not only in a group but on your own as well.

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The "kushiyaki (grilled skewers)" here is made by skewering and grilling asabiki-dori (freshly butchered chicken delivered the same morning) by hand one skewer at a time every day. The salt seasoning is said to be just right, and people say everything tastes great.

They also pay close attention to the seasoning, with items like "kashiwa (chicken thigh)" topped with wasabi and "sasami (chicken tenderloin)" served with yuzu kosho (citrus chili pepper paste).

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The "Nama Neri Shio Tsukune (fresh kneaded salted chicken meatball)" is a highly rated dish that people say is outstanding. It is made by kneading fresh asa-biki momo-niku (freshly slaughtered chicken thigh meat) using the restaurant’s own method.

It is said to have an irresistible savory aroma. The outside is grilled well, and the juices are said to burst out with each bite.

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Located right by the shopping mall "Cha Cha Town," the seafood izakaya (Japanese pub) Aozora Sakaba Maguro no Kibarashiya serves dishes made with plenty of hon-maguro (bluefin tuna) delivered straight from the fishing port.

The open space has counter and table seating. You can enjoy your meal in a lively atmosphere.

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This restaurant holds irregular hon-maguro (Pacific bluefin tuna) cutting shows. Another draw is that they can get rare cuts, so they also serve unusual tuna dishes.

The hoho-niku (tuna cheek) sashimi is said to have a nice balance of firm bite and tenderness, and to be very tasty.

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The restaurant’s signature "Nokke-meshi," topped with plenty of negitoro (minced tuna and green onion) and yamaimo (Japanese mountain yam), also lets you enjoy ikura (salmon roe) and uni (sea urchin) at the same time.

It is said to be such a generous and luxurious dish that they even recommend eating it with a spoon.

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Kushiyaki Robata Sandaime Ganryu is a well-regarded izakaya (Japanese pub) where you can enjoy fresh seafood from Kyushu and the restaurant’s traditional kushiyaki (grilled skewers).

An irori (sunken hearth) sits at the center of the U-shaped counter, giving the interior a nice traditional feel. Table seating is also available, so it is easy to visit even with a group.

Photograph:福岡グルメチャンネル

Genshiyaki (traditional hearth-style grilling) is a traditional cooking method in which ingredients are skewered and stood around a charcoal fire to cook. You can enjoy a wide variety of genshiyaki dishes, including buri kama (yellowtail collar) and kinmedai (golden eye snapper).

Among them, the nodoguro no genshiyaki is said to have a crisp, fragrant skin and moist, tender flesh.

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At this restaurant, you can enjoy sashimi not only with soy sauce but also with rock salt. Reviews recommend ordering the sashimi assortment with extra rock salt and lemon as well.

The fresh taste of lemon and the saltiness of the rock salt bring out the natural flavors of the ingredients and make it really tasty.

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Dobin to Gyokai Yuge is a popular izakaya known for its tasty seafood and Clay Pot dishes.

Inside, you can enjoy two different atmospheres: the retro and stylish first floor, and the more upscale second floor. There are also sofa seats and Private room seating, so you can relax and enjoy your meal.

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The photo shows this restaurant's signature dish, the sashimi assortment.

Each piece is seasoned differently with things like salt and aosa miso to bring out the natural flavors of the ingredients. People say you can really tell how carefully it is made.

Photograph:なかもりあきない

The corn butter Clay Pot rice is a Clay Pot dish filled with plenty of corn.

They will fluff it up right in front of you in the Clay Pot, so it is fun to watch as well. If there are leftovers, they can make them into onigiri (rice balls), and you can take them home.

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"Engi no Ebichan" is an izakaya where you can enjoy seafood and tempura. The restaurant has a fish tank with kuruma ebi (Japanese tiger prawns) swimming in it.

Inside, the warm space features a wood based interior. With counter and table seating, it is also an easy place to stop by when you want to grab a quick drink.

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The restaurant’s top pick, kuruma ebi (Japanese tiger prawn), can be ordered either shioyaki (salt-grilled) or odori (served while still moving).

The shioyaki is said to be crisp enough to eat from the head. It gets good reviews for its well-balanced seasoning, juicy texture, and tenderness. The shell is said to be nicely toasted and tasty.

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The restaurant’s popular tempura is available not only by the piece, but also on the "tempura assortment" and "tempura set meal" menu.

It is said to have a light batter and a crisp texture. The shrimp tempura is said to be large and satisfying to eat.

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Osake to En Kaho is an izakaya where you can enjoy fresh seafood sourced from the market and Special local sake.

The glass front gives it a stylish look. Inside, the modern yet warm interior feels comfortable and inviting. There are zashiki (tatami seating) and sofa seats, creating a space where you can relax easily.

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Okami no Tamagoyaki (landlady's rolled omelet) comes not only in plain, but also with mitsuba (Japanese parsley) and green onion, or mentaiko (spicy cod roe). It is said to have a slightly sweet flavor.

People say parts of it are still softly set, showing the care that goes into making it. The mitsuba and green onion version is said to have a refined taste.

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The "osashimi no assortment" comes not only with soy sauce but also with salt and lemon. The "teba Kara-age" and "seseri no Kara-age" each have their own different flavors.

This restaurant is known for its wide variety of dishes, and people say every one of them is tasty.

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Gyoza no Tacchan Gintengai Ten is a popular taishu izakaya (casual Japanese pub) that first opened in Kokura and has since expanded to Tokyo.

Built around the concept of an "adult dagashiya (old-school Japanese candy shop)," it serves gyoza (Japanese dumplings) and a wide range of other dishes. It is also a good spot for daytime drinks. The open interior has a lively atmosphere.

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The restaurant’s signature menu item is yaki-gyoza (pan-fried dumplings). These bite-size dumplings are filled with a ground meat mixture wrapped in a thin skin, and they pair very well with alcohol.

The skin is said to be crisp, with a juicy taste. You can also change up the flavor as you eat with vinegar or niku miso (seasoned meat miso).

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The nikudofu (simmered meat and tofu) is a dish with a strong reputation in reviews, and people say the meat and tofu are well infused with flavor.

The tender, fall-apart texture of the meat is said to be a big hit. You can also add a boiled egg for an extra charge.

Photograph:m-まさ

"Yakitori Sakaba Kokura Torikura Uomachi Gintengai Ten" is an izakaya where you can enjoy yakitori (grilled chicken skewers) and chicken dishes.

With its deep, calm interior, you can relax and enjoy your meal. It is said to have a lively atmosphere where you can have a fun meal together.

The specialty menu item is “torikawa guruguru kushi (spiral chicken skin skewers).” You can choose either salt or sauce for the seasoning. You can also order 20 skewers at once, so it seems easy to share even with a large group.

The crispy texture is said to be addictively good.

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This restaurant offers a wide variety of chicken dishes.

The standard oyadori sumibiyaki (charcoal grilled mature chicken) lets you enjoy the firm texture of the meat and the fragrant aroma of the charcoal fire. The "tori mabo no harumaki" is said to wrap filling made with chicken in a crispy spring roll skin.

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Mordern and stylish taishu izakaya (casual Japanese pub), Yasai Maki Kushi to Gyoza Makinshai Kokura Honten.

The interior spans up to the third floor and has plenty of Semi-private room seating, so even small groups can dine with plenty of space. It has the feel of a sakaba (Japanese pub), with a lively atmosphere.

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A popular item at the restaurant is the “niku temari-zushi (bite-sized hand-formed meat sushi).” They sear the meat right in front of you with a burner.

The fragrant, lightly grilled meat is said to pair very well with the vinegared rice. Each piece is topped with sea urchin, salmon roe, or grated daikon radish, so you can enjoy different flavors.

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The signature item at this restaurant is maki-gushi (vegetable wrapped skewers), made by wrapping vegetables in pork. They offer a wide variety of vegetables.

Reviews also say the balance of meat and vegetables and the seasoning with salt are just right, and that every skewer tastes great.

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Robata to Oden Koronagirai Kokura Ekimae Ten is an izakaya just steps from Kokura Station where you can enjoy oden and robatayaki (fireside grilling).

The interior has a counter in the center dedicated to All you can eat oden, a setup unique to this restaurant. It also has fully private room seating. The atmosphere is bright and lively.

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At this restaurant, the otoshi (small appetizer served before your meal) is oden (Japanese one-pot dish), a classic item at izakaya pubs, and you can enjoy it while you wait for the dishes you ordered to arrive.

After you finish the otoshi portion, you can upgrade to All you can eat for an extra charge. One of the oden items is takoashi (octopus leg), which is available in limited quantities.

They also offer a good value course where All you can eat oden is the main feature, and it comes with All you can drink.

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If you're in the mood for a dish with real impact, the photo-worthy "Mao Zedong Chicken" is a great pick. It comes covered in plenty of bright red spices, and even the aroma is said to be bold and stimulating.

The crunchy texture gives way to the juicy flavor of the chicken, and it apparently goes very well with beer.

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Just steps from Kokura Station, Uoism Kokura Ekimae Ten, located on the second floor of a building, is an izakaya where you can enjoy fresh and colorful seafood dishes.

The interior has a Japanese style atmosphere and offers Private room seating with Sunken kotatsu seating. It looks like a great place to relax, chat, and enjoy a meal.

Photograph:もぐもぐ 食べるの大好き

The "umakanai tamago (unrolled eel omelet)" has plenty of visual impact too. At this restaurant, instead of wrapping the eel inside the omelet, they serve a luxurious dish with a large piece of unagi (eel) placed on top of a thick dashimaki tamago (rolled omelet with dashi).

The unagi is said to have a soft texture and taste great.

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The "sushi dog" is a menu item unique to this restaurant. It is popular as a fresh topping dish with a new kind of feel.

The plating has a strong visual impact, making it fun even before you take a bite. Each piece is a good size and gives a sense of Manzoku.

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Located just steps from Kokura Station, Gochiya Daihoru Kokura Ten serves classic izakaya fare such as charcoal grilled yakitori (grilled chicken skewers) and motsu-nabe (offal Hot Pot).

The box seats and Sunken kotatsu seating are spacious and comfortable. The interior is said to have a bright and lively atmosphere.

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This restaurant offers a wide range of All you can eat and drink course menus. Some courses even come with 200 kinds of All you can eat options.

You can enjoy a wide variety of dishes such as yakitori (grilled chicken skewers), sashimi, and grilled fish. People say the quality of (Each) menu is high, and that it leaves you with a real sense of Manzoku.

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The izakaya staple yakitori (grilled chicken skewers) is one of the popular menu items at this restaurant. The "kashiwa (chicken)" is said to have an irresistibly tender texture.

Besides yakitori, many other menu items are also well regarded, and among them the "takoyaki (octopus balls)" are said to be good with their light and fluffy texture.

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Mizutaki Uchoten in Kokura's Torimachi Shotengai is an izakaya centered on mizutaki (chicken hot pot) made with Kyushu chicken and yakitori (grilled chicken skewers).

The storefront and interior have a calm feel with an upscale touch. There are also Private rooms, so you can take your time and enjoy your meal.

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This restaurant’s signature dish is mizutaki (chicken hot pot). It is a Hot Pot dish made by simmering chicken and other ingredients in water.

It is said to have a rich yet clean taste. It is so good that you will want to finish every last drop of the soup. People say it really brings out the good flavor of the chicken.

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The skewered meat yakitori (grilled chicken skewers) is slowly grilled over binchotan (high-grade charcoal). It is seasoned simply with salt, giving it an elegant and nicely balanced saltiness.

The selection is wide, with cuts such as pork skewers, skin, and sunagimo (gizzard), and every one of them is said to be tasty.

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Mentai no Toriko Kokura Uomachi Ten is an izakaya where you can enjoy creative dishes made with Fukuoka mentaiko (spicy cod roe) and Kyushu cuisine. It is also conveniently located just a 3-minute walk from Kokura Station.

From easy drop-in seats like counter seating to Private room seating where you can relax, the restaurant works well for different occasions.

Photograph:福岡グルメチャンネル

The restaurant's recommended menu item, "Hakata mentaiko (spicy cod roe) motsu Hot Pot," is a hot pot dish made with plenty of mentaiko.

Packed with lots of vegetables and meat, this hearty dish is said to be irresistible for mentaiko lovers.

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The “Mental Chicken Nanban” comes with a generous topping of mentaiko (spicy cod roe) on a large serving of chicken nanban (fried chicken with sweet vinegar sauce).

The juicy meat and the rich texture of the mentaiko are said to be irresistible. With sweet-tart notes and a mild spicy kick, it is also a dish that keeps things interesting with changing flavors.