Izakaya in Kichijoji! 20 popular spots with carefully selected ingredients

Photograph:ガレットブルトンヌ

Uohide is an izakaya where you can enjoy dishes made with fresh seafood and a wide selection of Japanese sake in a kominka-style (traditional Japanese house-style) setting.

They offer various types of seating, including counter seats where you can watch the cooking and tatami rooms with Sunken kotatsu seating. It looks like a convenient place to use for different occasions.

Photograph:まーーとん

The "sashimi moriawase (sashimi assortment)," made with fresh fish caught that morning, is a beautifully presented dish that you can enjoy with your eyes as well.

The thick-cut slices let you fully enjoy the fish’s rich flavor, and they also pair perfectly with Japanese sake.

Photograph:世界名作劇場

The "sumibiyaki (charcoal grilling)" here is a nice touch, as they carefully grill and serve fish you do not usually come across.

The photo shows the popular "kinki (channel rockfish)." The flesh is tender, with just the right amount of fat, and is said to be excellent.

Photograph:吉グル

Momo-kichi is an izakaya (Japanese pub) that is known for serving Kagawa specialty honetsukidori (bone-in chicken) in Kichijoji, Tokyo.

The interior is clean and calm, and the staff are said to be friendly as well. It seems like a place you can use with peace of mind even when treating someone important.

Photograph:ぱくぱくダイアリーpkpk

The popular menu item "Bone-In Chicken Thigh Grill" is best enjoyed by taking a big bite right off the bone.

They grill Special Domestic chicken after marinating it in a secret spice blend, and it is said to be outstanding, with crispy skin and juicy meat inside.

Photograph:a0300461

The ginshari omusubi (rice ball made with premium white rice), which is said to be excellent when dipped in the sauce from the "bone-in grilled chicken thigh," is a perfect dish To finish.

Because this omusubi has a simple flavor with just salt, it really lets the good taste of the ingredients stand out.

Photograph:辛口リースリング

Sarzou is an izakaya where you can enjoy fresh seafood shipped directly from Niigata and local sake.

The interior blends the warmth of wood with modern decor, and it has many Private room options that can accommodate different group sizes. It is a great choice when you want to enjoy your meal without worrying about the people around you.

Photograph:もきがた

Buri (yellowtail) is popular here, and you can enjoy it in many different preparations such as shabu-shabu and simmered dishes.

The photo shows the "Natural Buri Sashimi." Because it is so fresh, it looks great and has a wonderful texture, making the Japanese sake go down all too easily.

Photograph:Aコモンズあい

Hegi soba (Niigata-style soba) is a Niigata specialty that is perfect To finish a night out drinking.

The mix of smooth noodles and dipping sauce with a strong bonito flavor is just right, and it is such a popular menu item that some people come back for it again and again.

Photograph:吉グル

Shogaya Kurobee is a Japanese izakaya with excellent access from Kichijoji Station, serving slightly unique dishes that put shoga (ginger) front and center.

The interior, based on black tones and wood grain, is said to have a calm and pleasant atmosphere. It seems like a perfect place when you want to treat someone important.

Photograph:野菜好きなビール党

The "Domestic thick cut pork loin steak" is served with a special ginger sauce. It comes topped with plenty of grated ginger, making it a dish with real visual impact.

The pork has a strong sweetness and a tender texture, and it is said to pair perfectly with the ginger.

Photograph:まひるんるん

The "shoga no potage (ginger potage)" served as the course appetizer gets lots of praise as "too good."

They say the bold ginger flavor matches the sweetness of the corn perfectly.

Photograph:50b31f

Kichijoji Baadoya is a yakitori izakaya in Kichijoji, Tokyo, where you can enjoy rare branded chickens from around Japan, including Satsuma Jidori (Satsuma free-range chicken) and Aomori Charlotte.

The Japanese modern interior is said to be a relaxing space with views of a bamboo courtyard. It sounds perfect for when you want to take your time and enjoy a drink.

Photograph:風吹 まちも

The tsukune (chicken meatball skewer) and grilled rice ball set also comes recommended as a great snack to go with drinks. It is such a popular menu item that some people come back for it again and again.

The tsukune, with its nice texture from soft bone cartilage, is said to taste amazing when dipped in rich egg yolk. The grilled rice ball is also said to be good enough to leave a lasting impression.

Photograph:BLAKE

Perfect To finish a night of drinks, the "tororo tsukimi men." This nyumen (thin wheat noodles in soup) uses the hugely popular "shamo (gamefowl) soup" served as an otoshi (appetizer).

The soup, packed with concentrated chicken flavor, is said to have a gentle taste, so it stays good even when you are already Manpuku.

Photograph:f20de46187

Sublime Kichijoji Inokashira Koen Ten is an izakaya quietly tucked away inside Inokashira Koen (Inokashira Park), one of Kichijoji’s popular spots. From the window seats, you can enjoy the scenery of each season and soak up an atmosphere that feels like an escape from everyday life.

They also offer a wide selection of Japanese sake that pairs well with the food, so even people who enjoy drinking are likely to leave satisfied.

Photograph:すくすくぱんだ

The "Okkina Ebi Mayo" is a luxurious dish made with shrimp about the size of the ones you get on a tendon (tempura rice bowl), just like the name suggests.

The mayo sauce also hits the mark with its great balance of sweetness and acidity, and they say it feels amazing to enjoy it generously coated over the plump, springy shrimp.

Photograph:東京グルメ（都内の食べ歩き日記）

The "sake to ikura no harako-meshi (salmon and salmon roe rice)" is perfect To finish a drinking party.

The combination of plump, perfectly cooked rice and ikura’s fun pop in every bite is said to be irresistible. It has a light soy sauce flavor, so even the crispy browned rice at the bottom is said to be tasty.

Photograph:macon-hime

Ogawa no Sakana Kichijoji Ten is, just as its name suggests, an izakaya specializing in freshwater fish, where you can enjoy fresh freshwater fish such as iwana (char), yamame (landlocked masu salmon), and ayu (sweetfish), all raised from eggs at the company's own fish farm.

Despite its convenient location near Kichijoji Station, the interior is said to be a calm space that makes you forget the noise of the city. It looks like a great place to relax and enjoy good food.

Photograph:macon-hime

A popular menu item that Japanese sake lovers will find irresistible is the "iwana (char) no kotsuzake (Japanese sake infused with grilled fish bones)." This luxurious drink uses one whole iwana that has been carefully grilled over 3 days.

They say the flavor of the iwana grows more concentrated as time passes, so this is something you will want to savor slowly and take your time with.

Photograph:さんどがさ

The "unagi-kushi (grilled eel skewer)" is also said to be perfect as a snack with drinks. The photo shows the "hitokuchi kabayaki (bite-size grilled eel glazed with sauce)."

It is said to be cooked just right, with a crisp and crunchy surface and a rich, melt-in-the-mouth texture inside. The flavor of the sauce is also said to be excellent.

Photograph:mak0

Uoshu Zen is an izakaya where you can enjoy exceptionally fresh seafood, sourced every morning by the owner and the chef through their own fishing.

The purely Japanese-style interior, decorated with Aomori Nebuta (Aomori festival floats), also includes a hideaway-like bar. It is said to have the perfect atmosphere for anyone who loves alcohol and wants to spend a slightly Special time.

Photograph:Hiropon1968

The restaurant’s popular Minato no Sashimori (harbor-style sashimi assortment) features thick cuts. It lets you fully enjoy the freshness and the natural flavor of the fish.

It is nice that the assortment includes not only standard seafood, but also rare seasonal catches available at that time.

Photograph:てっぴんぴん

The "nodoguro (blackthroat seaperch) shioyaki (salt-grilled fish)" is slowly grilled over the irori (sunken hearth) next to the counter.

The skin is crisp and the flesh is cooked just right, and the salt level is said to be spot on. It also seems like a great match for Japanese sake.

Photograph:小豆茶々

Sengyoya is an izakaya run by a fishmonger, where you can enjoy carefully sourced seafood along with local sake from around Japan.

Inside the three story restaurant, there are various seating styles including counter seats and Sunken kotatsu seating. The third floor is also available for Private reservation, so it looks easy to use for any occasion.

Photograph:毎日パジャマ

This is the "sashimori (assorted sashimi)," which is said to taste fresh from the very first bite. It is packed with seasonal fish and is said to be a memorable plate.

They will reportedly serve it divided into individual portions, which is helpful when sharing with a large group.

Photograph:DIZNT

They also offer a full lineup of original à la carte dishes that make the most of fresh seafood.

The photo shows "hirame (olive flounder) and asparagus agedashi (lightly fried dish in broth)." The hirame is said to have a pleasantly springy texture, while the asparagus is surprisingly crisp, letting you enjoy the contrast in textures as well.

Photograph:ユーキ。

Nagasaki Shuka Kichijoji Jigemon Ton is an izakaya in Kichijoji that has been loved for more than 10 years, serving Nagasaki cuisine and local sake. Their popular menu item is Hojuton (a branded pork from Nagasaki).

The interior, inspired by Nagasaki Kunchi (Nagasaki's traditional festival), is lit with lanterns and has the feel of being at a festival. It is said to be perfect when you want to enjoy a break from the everyday.

Photograph:1031kanaya

"Nagasaki Hojubuta (Nagasaki Hoju Pork) no Yogan-yaki (lava-grilled)," where you can fully enjoy Hojubuta (Nagasaki's legendary pork).

The pork, packed with rich umami and sweetness, is tender, and it is said to taste amazing when wrapped in thinly sliced daikon radish.

Photograph:そうた(秋葉系インスタグラマー)

A must-try dish in Nagasaki cuisine is Nagasaki champon. At this restaurant, you can choose from three kinds of soup: white, red, and black.

The photo shows the “black champon.” The soup, flavored with browned garlic and coarsely ground black pepper, has rich depth and a nice kick, and is said to be irresistibly good.

Photograph:Tat3

Uozaru is an izakaya where you can enjoy local fish from Sado, Niigata Prefecture, while staying right in Kichijoji. They are also particular about using rice and sake from Niigata, and some reviews say it makes you feel as if you have actually traveled there.

The interior is said to have a calm atmosphere filled with the warmth of wood. There is also a Private room, so you can enjoy your meal without worrying about other people around you.

Photograph:みゆのか

The “jizakana (local fish) sashimi assortment” looks exciting the moment you see it, and it tastes just as great.

It is piled high with fresh fish shipped directly from Sado, and people also love that it includes seasonal fish such as sanma (Pacific saury).

Photograph:sizuk578

Hegi soba (buckwheat noodles made with seaweed as a binder) is a Niigata specialty known for using seaweed as a binder. It seems like a useful menu item both as a meal and as a finishing dish after drinks.

The soba is shipped directly from Tokamachi, Niigata, and is said to have a smooth texture and great taste.

Photograph:食ジョニー

Waragamo Warau Kamo Niwa Fuku Kitaru is an izakaya that offers a wide range of duck dishes, starting with duck shabu-shabu. The menu has many options that let you enjoy not only duck meat but also duck broth.

Along with its fairly casual atmosphere, it also has Semi-private room seating that can accommodate larger groups, making it perfect when you want to have a lively time with friends or family.

Photograph:Ryoya グルメ

A luxurious menu item to enjoy around the table with friends, the wara-kunsei kamo shabu (straw-smoked duck shabu-shabu). It features smoked duck breast, duck thigh, and duck meatballs, which you swish in the broth with green onions before eating.

For the finishing dish, you can choose from zosui (rice porridge), ramen, or soba, so you can enjoy every last bit of the broth.

Photograph:a73c23

Most of the à la carte dishes that go well as snacks with drinks are also duck dishes.

The photo shows the hard to find kamo menchi (duck minced cutlet). It has a light hint of nutmeg, and it is said to taste great when eaten with mustard and sauce.

Photograph:Nyakosu

Shokudo Izakaya Doichan Honten is a popular izakaya where you can have a lively time with friends in a retro-style interior.

In addition to the standard menu, they also offer a full lineup of monthly seasonal specials, so even if you visit again and again, each meal still feels fresh.

Photograph:Patty_Lily

The signature dish at this long-loved restaurant is the "Marudo Domestic beef tendon stew." Domestic beef tendon is simmered in a sweet and savory broth together with vegetables such as daikon radish and konnyaku (firm yam cake).

The slightly spicy broth is excellent and goes so well with rice that you may find yourself eating more and more.

Photograph:Patty_Lily

The “Doi-chan Potato Salad,” which also seems great as a snack to go with drinks, is a unique dish that you mix yourself with a soft-cooked sunny-side-up egg.

When you break the yolk, it turns rich and runny, and just looking at it is enough to get you excited.

Photograph:あさんて

★Hokkaido Bussan Kichijoji is an izakaya known for letting you casually enjoy Hokkaido’s premium ingredients such as iki-ika (live squid), uni (sea urchin), and botan-ebi (spot prawn).

They always stock more than 30 kinds of Japanese sake, including local sake from Hokkaido, so it is especially recommended for Japanese sake lovers.

Photograph:牡蠣女

One popular menu item at this restaurant is ozukuri (sliced sashimi), prepared with a strong focus on freshness. The live fish served directly from the tank inside the restaurant is said to be excellent.

The photo shows the "tokudai botan ebi (extra large spot prawn)." It looks fresh at a glance, and its plump, springy texture is said to be irresistible.

Photograph:ぺんたろ

The "otoshi" appetizer, an assortment of 5 kinds of small bites, is popular as a dish that "gets you excited from the very start."

It also pairs perfectly with drinks, and if you slowly snack on it while sipping Japanese sake, it makes for a great feeling.

Photograph:Takuma-

Maru is an izakaya in Kichijoji that has been loved for more than 40 years. Its made-to-order Clay Pot rice is especially popular.

The interior is a Japanese modern space that uses tatami (straw mat flooring), stone, and wood. It also has Semi-private room and fully private room options, so it is a good choice when entertaining guests.

Photograph:CloudMenu / クラウドメニュー

One thing you definitely want to try at this restaurant is the "Maru no Clay Pot rice." Since they use seasonal ingredients, it is the kind of dish you will want to order again and again in different seasons.

You can get any leftovers as Takeout, so you can order it with peace of mind as a finishing dish even after eating a lot.

Photograph:8っ4-3

If you want to enjoy Japanese sake to your heart’s content, the "shukou assortment" is recommended.

The 9 carefully prepared seasonal Appetizers are all said to be excellent. The presentation is also beautiful, so you can enjoy them with both your palate and your eyes.

Photograph:吉グル

Kichijoji Noho is an izakaya in Kichijoji, Tokyo, where you can enjoy Shinshu (Nagano region) cuisine and a wide selection of local sake.

The interior has a high ceiling and an open feel, making it easy to stop by whether you are alone or with a large group, and well suited to many different occasions.

Photograph:tonko2zuki

Shinshu (Nagano)'s local specialty "sanzoku-yaki (fried chicken)" is basically chicken Kara-age. This restaurant uses Mio-dori (Mio chicken).

The coating is crisp, and the inside is fried up juicy, making it a great match for beer.

Photograph:バムセ＆マイケル

When you think of Shinshu (Nagano), one thing you cannot miss is soba. It is said to be excellent, with the rich flavor of the soba really coming through.

The “Shinshu soba (mori soba)” comes with kayaku gohan (seasoned rice), a kobachi (small side dish), and pickles, and this dish alone is said to leave you fully satisfied.

Photograph:YilinYang1979

Omotenashi Toriyoshi Kichijoji Ten is an izakaya popular for its Tebasaki Kara-age (fried chicken wings) made with a secret sauce.

Even though it stands in the lively area around Kichijoji Station, the interior has a calm atmosphere. In this Japanese-style space where you can relax while looking out at the garden, you can enjoy a laid-back time.

Photograph:bpxrt

One of the restaurant's popular menu items, the "tebasaki Kara-age (fried chicken wings)," is said to come out crisp and nicely browned. It also seems to pair well with drinks.

You can choose from mild, medium, or hot, so ordering all 3 kinds and comparing the flavors sounds fun.

Photograph:bpxrt

The "buri-shabu (yellowtail hotpot)" has many reviews calling it outstanding, and it is a perfect dish for cold winter days.

The richly seasoned dashi broth is said to be so good that you will want to drink every last drop. It is also recommended to pour it over rice and enjoy it as ochazuke (rice with tea or broth).

Photograph:『多摩おやじ』

Sushi to Oden Koedo is an izakaya where you can enjoy Edomae-zushi (Edo-style sushi) and oden with Japanese sake.

The exterior has the look of a wooden nagaya (row house), making you feel as if you have really stepped into an Edo tavern. Inside, the atmosphere is calm, so you can relax and enjoy the food and drinks.

Photograph:とまとまともも

The Edomae-zushi (Tokyo-style sushi) made with red vinegar rice is said to be excellent, using fresh toppings delivered directly from Toyosu.

The photo shows the “Today’s Best 5-Piece Assortment.” It is also nice that the wasabi comes on the side, and the seared salmon is said to be especially good.

Photograph:91c242

The “nodoguro (blackthroat seaperch) dashi oden” made with slightly sweet soy sauce is said to be especially good with the daikon radish, which soaks up the flavor really well.

You can also have “dashi-wari,” made by drinking one-cup sake with shochu, oden broth. It is so tasty that your drinks just keep going.

Photograph:qk東京グルメ

Sumibi Kushiyaki Kemuri Kichijoji is a yakitori izakaya in a great location with excellent access from Kichijoji Station. The restaurant shows a strong commitment to ingredients, even changing the brand of chicken depending on the cut.

You can also enjoy the dynamic cooking action from the open counter, so it is a good pick when you want a memorable dinner time.

Photograph:パグち

The restaurant’s recommended item is the yakitori (grilled chicken skewer) "liver," which apparently goes perfectly with beer. Grilled over charcoal until plump and tender, the liver has a creamy taste with no off notes.

Besides that, the yakitori menu offers various cuts such as "Heart" and "tsukune (chicken meatball skewer)" available A la carte, and if you are not sure what to choose, the assortment with several kinds of yakitori is also recommended.

Photograph:♡みーたんたんたん♡

The "yaki-onigiri (grilled rice ball)" with its striking round shape is said to be a great match of nicely toasted rice and the rich sweetness of butter.

You can also enjoy the performance of melting the butter over charcoal, so it looks like it would be a fun order To finish a drinking party.

Photograph:東京グルメ_公式

"Honkaku Gyutan Izakaya Gyutan Bancho Kichijoji Ten" is a Beef Tongue specialty izakaya that serves a wide range of carefully crafted original Beef Tongue dishes.

The interior is said to be a calm space filled with the warmth of wood. Its convenient location right near Kichijoji Station and its extensive All you can eat menu also make it a handy choice for group drinks.

Photograph:yamaboushi81681

A standard menu item that many people come back for is the "Thick Cut Beef Tongue Grill." It is tender, while still said to have a nice, satisfying bite.

You can enjoy it with different flavors using salt, wasabi, and yuzu kosho (citrus pepper paste), but it is also said to be plenty tasty just as it is.

Photograph:だしるたお

One thing that makes this restaurant stand out is that Beef Tongue is used in most of the à la carte dishes.

The "gyutan katsu (fried Beef Tongue cutlet)" in the photo is said to have a great balance of the smooth, moist texture of the tongue and the crisp fried coating.