Izakaya in Takamatsu, Kagawa! 20 recommended places

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Kawaramachi Station is a 3-minute walk from Kochi, an izakaya renovated from a traditional kominka (old Japanese house). The quiet space, with the beams of the kominka and the texture of the wood left intact, has an atmosphere like a tea room.

There are also seats where you can enjoy your meal while looking out at the inner garden, making it suitable for many different occasions.

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The menu is course-only. The plating has a beautiful balance, with an elegant composition that combines seasonal vegetables and seafood.

The presentation makes a strong impression with its use of space on the plate, and each bite lets you taste the quality of the ingredients.

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The course is served with one plate per person. Reviews say the portions are just right, so you can enjoy the meal comfortably through to the end.

They also have a wide selection of shochu (Japanese distilled spirit), so it sounds like it will leave you Manzoku even when you want to drink and eat well. They also offer courses with All you can drink.

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Furusato is an old school izakaya (Japanese pub) in a shopping street about a 15-minute walk from Takamatsu Station, marked by its glowing red lanterns.

Inside, the counter seats and zashiki (tatami seating) give off a warm wood feel and a somehow nostalgic atmosphere. With seasonal local fish and local sake on offer, it is a great place to relax and spend some time.

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The sanuki cochin (Sanuki free-range chicken) bone-in chicken is said to be finished over a wire grill, giving the fat a light feel and a rich aroma. The glossy meat is said to release more flavor with every bite.

Another nice point is that it is served cut up for easy eating. There are two kinds, the standard flavor and salt lemon, and trying both is recommended.

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The beef tendon stew in the photo is a popular dish made with Kagawa’s branded beef, Olive Gyu (Olive-fed beef).

The simmered beef tendon is said to be melt-in-your-mouth tender, with a rich sweetness from the fat layered with the umami of the dashi broth for deep flavor. It also seems to pair well with local sake from Kagawa.

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Located in the dining district Tokiwa Shinmachi near Kawaramachi Station, Kuimonya Okamura is an izakaya where a chef devoted to washoku (Japanese cuisine) shows off his skills, and it is known as a place where you can take your time enjoying seasonal Japanese food and Japanese sake.

With soft lighting and a wood toned interior, the space feels comfortable, and both the counter and table seats are said to be spacious.

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The photo shows Echizen-gani (Echizen crab), shipped directly from Fukui Prefecture, the hometown of the owner-chef. It is carefully prepared so the meat is easy to remove, and you can enjoy its rich, packed flavor.

Since it is available for a limited time only, some people said they look forward to it every year.

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Heshiko (mackerel pickled in rice bran) is said to be an exquisite delicacy, with moist fat layered with the umami of rice bran.

Pairing it with thinly sliced daikon radish creates a pleasant balance of flavors that goes great with drinks. Many people seem to enjoy it with Japanese sake from Shikoku or Fukui.

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Myojinmaru Takamatsu Ten, a 14-minute walk from Takamatsu Station, is an izakaya known for its popular wara-yaki (straw-seared) katsuo no tataki (seared bonito).

The interior is a Japanese-modern space that makes the most of the wood textures, with warm lighting that spreads a comfortable glow. There are table seats and Private room options as well, creating a relaxed setting where you can take your time enjoying Kochi's local dishes and local sake.

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The photo shows the restaurant's specialty, wara-yaki katsuo shio tataki (straw-seared bonito tataki with salt), with a nicely seared and fragrant surface. It is said to offer the moist texture of the red flesh and rich umami.

Paired with yakumi (condiments) such as myoga (Japanese ginger) and onion, it gains a refreshing touch, and you can enjoy the clean, sharp taste that only salt brings.

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The photo shows “Tosa Jiro (free-range chicken from Kochi) piled with green onions.” Tosa Jiro, a jidori (local free-range chicken) from Kochi, has the firm bite unique to mature chicken, and the more you chew, the more flavor comes out.

It is stir-fried in a special sauce and then tossed with plenty of green onions. It is said to go well with both beer and rice.

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A 10-minute walk from Kawaramachi Station, Toricho is a calm yakitori (grilled chicken skewers)-focused izakaya (Japanese pub) with white walls and wooden tables throughout.

Right by the entrance is a U-shaped counter, with table seating in the back, creating a relaxed atmosphere where adults can take their time and enjoy jidori (free-range chicken) dishes along with local Kagawa sake.

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This is the "Olive Jidori (brand local chicken) with truffle salt." Olive Jidori is a branded local chicken that carries on the best qualities of Sanuki Cochin and Seto Akadori (red chicken).

Its meat is moist and has the rich flavor unique to jidori, while the mellow aroma of truffle gently spreads.

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The photo shows the bone-in tori (chicken) "hina (young chicken)," which is known for its crispy surface, juicy meat full of savory juices inside, and tasty aromatic skin.

You can choose from three types—hina, oya (mature chicken), and Olive Jidori (Olive free-range chicken)—and enjoy the differences in flavor. It also pairs well with local sake and craft beer, according to reviews.

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Sakaba Niboshi, right by Kataharamachi Station, is a creative izakaya serving fresh seafood shipped directly from Hokkaido and farm-fresh vegetables from production regions across Japan.

In addition to counter seating, there are also table seats in the back, creating a casual space that makes it easy to drop by. Chatting with the staff is said to be part of the fun as well.

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The “Kagawa Kashiwa Butter Niku-dofu (chicken and tofu simmered with butter)” is said to be rich, with the aroma of butter layered over the good flavor of chicken.

It has a rich quality like ajillo, and the taste is said to be more addictive than expected. It’s a menu item with the playful spirit you’d expect from a creative izakaya.

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This is sashimi of Hyakunen Hamachi (100-Year Hamachi), a branded fish from Kagawa Prefecture. The rich, fatty flesh goes well with the special sesame sauce, which has the umami of niboshi (dried sardines).

The chopstick rest is made from a real niboshi, a playful touch. Of course, you can eat the niboshi too.

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This sushi izakaya is directly connected to JR Takamatsu Station, with a bright and clean interior that leaves a strong impression. Inside, the wood toned decor creates a clean and cheerful atmosphere.

In addition to the 12 counter seats, it also has plenty of raised tatami seating and table seating. The à la carte menu is extensive, making this a very easy place to drop by.

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The photo shows the popular "Nomeru 3-Kan Set." It includes three kinds: melt-in-your-mouth salmon, lightly seared engawa (fluke fin) with standout tenderness, and oyako inari (parent-and-child inari sushi) topped with salmon and ikura (salmon roe).

It is known for a texture that gently falls apart, with a mouthfeel so smooth it seems drinkable, just like the name suggests. It is also a visually striking plate.

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The “Sugidama Potato Salad” features a playful assortment inspired by the Sugidama logo.

The fluffy potatoes are nicely balanced by the tang of gari (pickled ginger), and mixing in the egg yolk brings out more richness. It also pairs perfectly with drinks.

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Setouchi Kaisen Ryori Funachu, located on the first floor of a hotel directly connected to Takamatsu Station, is a seafood izakaya where you can enjoy Shikoku’s local specialty dishes.

The interior has a Japanese feel while still being casual and relaxing, and it is said to have several Private room options in addition to counter and table seating. The calm space makes it easy to visit even on your own.

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The photo shows sanuki no honetsuki dori (Sanuki bone-in chicken) (young chicken).

The skin is fragrant and crisp, while the inside is tender, and the spicy flavor with black pepper and garlic fills your mouth.

It is served in a style where you cut it up with scissors to eat, making it a dish that is fun for its bold appearance as well.

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Kagawa's local dish "teppai" is said to be a gently flavored dish of daikon radish, carrots, and cured mackerel dressed with a vinegar miso sauce made with shiro miso (white miso).

The local highball made with rare sugar has a natural sweetness and a light finish. It also seems to pair perfectly with the food.

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Monosso is a seafood izakaya about a 5-minute walk from Kawaramachi Station, with a lineup of local sake from around Japan and shochu.

The interior has the warmth of wood and feels pleasantly lively yet calm, and locals have loved this place for years. It also has Semi-private room Sunken kotatsu seating, so you can relax and enjoy seafood dishes.

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This is the “Gyokai no Sashimi Monosso 6-Shu Assortment,” a luxurious plate with a generous assortment of fish and shellfish, mainly from local waters.

Reviews especially praise the shellfish for its freshness, saying it carries a Fresh Scent of the Ocean while still keeping a nice firm texture.

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The “Kai! Kai! Kai no Gokai Mushi” is a dish of several kinds of shellfish, including oysters and clams, steamed with only water and sake.

The shellfish’s natural umami is packed in tight, and the remaining broth is full of flavor too, making it especially good. To finish, the rice porridge is also recommended.

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Conveniently located just a short walk from Kawaramachi Station, ARa is an izakaya where you can enjoy kyodo ryori (regional Japanese cuisine) from around the country. The prefectures featured on the menu change depending on the month and season.

The place has stylish, cafe-like decor and a bright, casual atmosphere. In addition to table seating, there is also counter seating.

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The owner and staff serve ingredients and local dishes they discovered while traveling around Japan at the restaurant.

With the style of a "tabisuru izakaya (traveling izakaya)" that brings flavors they loved just as they are, the featured prefecture changes every 2〜3 months, and reviews also said that each visit brings the fun of discovering new dishes.

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The photo shows basashi (horse sashimi) from Kumamoto Prefecture, with vivid lean meat that is said to have a rich, full flavor.

They also serve local specialties such as karashi renkon (lotus root with mustard), and it is popular for letting you enjoy the local flavors just as they are.

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Kaisen to Hone-tsuki-dori Sanuki Sakaba Takamatsu Ferry-dori Ten, complete with a fish tank, is also in a great location, just a 3-minute walk from Kawaramachi Station.

It offers a wide range of seating options, including counter seats and Private room with Sunken kotatsu seating, and the tables are spaced apart, creating a calm atmosphere where you can relax.

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The photo shows Awaodori (a local chicken breed) bone-in grilled chicken. The skin is nicely browned, and the meat has a firm bite with lots of flavor.

It comes with tongs and scissors, which is a nice touch that makes it easier to eat. They also recommend dipping salted rice balls in the chicken fat left behind.

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Olive hamachi (yellowtail) is a farmed hamachi (yellowtail) specialty from Kagawa, raised on feed mixed with olive leaves. The sashimi has just the right amount of fat and is known for its clean taste.

It also pairs well with local sake from Kagawa and Kochi, and many people order them together.

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"Butaniku Izakaya Koime" is a well-regarded izakaya known for its many dishes that pair well with drinks and for being easy to drop by, and it is located on the second floor of a building, a 10-minute walk from Kawaramachi Station.

Inside, there are Semi-private room options as well, making it a calm space where you can relax and spend your time comfortably.

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One popular menu item is the "Ganso!! Honetsuki Buta (original bone-in pork)." The surface is nicely browned, while the inside is tender and juicy. The punch of garlic and pepper whets the appetite, and the rich meat juices make it a flavor you keep coming back to.

The meat juices that collect are also said to taste great with cabbage or onigiri (rice balls).

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The photo shows the “tsufo dashi-maki (rich rolled omelet).” Many people said this luxurious dish, with mentaiko (spicy pollock roe) and ikura (salmon roe) on top of a softly cooked rolled omelet, looks exciting from the moment it arrives.

They say the three flavors each stand out while still working well together, making it perfect with a drink.

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Aji no Ki, a 5-minute walk from Kataharamachi Station, is a Japanese izakaya with the calm feel of a kappo (traditional Japanese dining) restaurant.

Inside, there are Private rooms available for groups of 4 or more, where you can enjoy your meal in a relaxed private space. Reviews also say that you can enjoy high-quality Japanese cuisine in its peaceful atmosphere.

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The dishes prepared by the owner, who honed his skills at kappo (traditional Japanese fine dining) restaurants in Ginza and a ryori ryokan (traditional inn known for its cuisine) in Toba, are said to be popular for their fresh ingredients and delicate, delicious flavors.

The menu also incorporates Takamatsu local cuisine, and is said to offer a lineup you can enjoy with all five senses. A la carte dishes are also available with advance reservation.

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The grilled dish in the Yashima Course features the house specialty, hone-tsuki dori (bone-in chicken), finished in a luxurious style with the aroma of truffle. The skin is browned nicely while the inside stays moist, letting you really enjoy its rich flavor.

This course lets you fully enjoy the appeal of Sanuki (Kagawa), along with local fish and udon.

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Yakitori to Jukusei Gyutan Itcho Ittetsu Takamatsu Ten, a 3-minute walk from Kawaramachi Station, is a popular izakaya where you can enjoy yakitori (grilled chicken skewers) made with brand-name chicken and aged thick-cut Beef Tongue along with good drinks.

The interior has a bright wood-based feel, and with all seating in an open layout, you can relax in a casual atmosphere.

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The photo shows the specialty item, the "aged thick cut Beef Tongue skewer." It is said to be surprisingly thick, yet finished with a fragrant outside and a moist, tender inside. It keeps just the right amount of the springy texture unique to Beef Tongue, and is easy to bite through and enjoy.

They also offer many original drinks that pair well with Beef Tongue.

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The hand kneaded tsukune (chicken meatball) made with Sawayaka-dori (fresh chicken) is said to be juicy from the very first bite, with a light and tender texture that leaves an impression.

When mixed with egg yolk, it seems to gain a mellow richness and a deeper flavor, making it a dish with many fans.

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Taishu Sakaba Yoidore Takamatsu Ten is said to have a retro feel while still being bright, clean, and comfortable. Each table has a partition with a curtain that can be closed, giving the space just the right amount of privacy.

It is located in an alley in the downtown area and is also within walking distance of Kawaramachi Station.

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The bite sized Yoidore Tokusei Hanetsuki Gyoza (drunken special pan fried dumplings with crispy wings) is easy to eat. It is said to have a great balance between the crisp thin wings and the chewy wrapper, with a flavor that goes well with drinks.

With more than 10 kinds of gyoza alone on the menu, you can also enjoy comparing different varieties.

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The photo shows bone-in chicken (oya-dori (mature chicken)). It is known for its firm bite and rich flavor.

The fresh kick of yuzu kosho (yuzu pepper paste) adds another layer, making the richness of the fat taste light and easy to enjoy. Scissors are provided for cutting it up, but some say that by the end, you will want to grab the bone and take a big bite.

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Mitsuya Tei Kajiya-machi Ten, located within walking distance of Takamatsu Station, is an izakaya with a Japanese modern space that brings to mind a kyomachiya (traditional Kyoto townhouse), and the interior, renovated from a tasteful machiya townhouse, feels Special.

There are also Private rooms available for groups of 2 or more, where you can enjoy a calm and relaxed time.

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One dish from the "Special Omotenashi Special Course." It has a well-balanced lineup that brings in seasonal ingredients, letting you enjoy sashimi (raw fish slices), tempura, and more.

The plating is also done with care, and you can take your time enjoying the refined Japanese cuisine that feels true to Mitsuyatei.

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The "Omakase yakitori assortment" is said to be one of the restaurant's recommended menu items.

For the yakitori, (Each) table comes with solid fuel and a Teppan-yaki iron plate, and diners finish cooking it themselves to their preferred doneness. People also like that they can enjoy it warm until the very end.

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Just a 2-minute walk from JR Takamatsu Station, KitaKaku North Point, an izakaya spread out across the basement of a building in front of the station, is a lively spot serving Japanese-style creative dishes along with more than 100 food items and over 300 drinks at all times.

It is easy to get to, and the atmosphere makes it easy to stop by after work.

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The "Sanuki Zanmai Ippin Otsukuri-tsuki Course" is centered on seafood from the Setouchi (Seto Inland Sea) and local dishes from Kagawa.

From the Appetizers onward, small dishes with a Kagawa feel are lined up, starting with shoyu-mame (soy sauce beans), and part of the appeal is being able to enjoy a little of each. The style, with each serving presented individually so there is no need to share, is also well liked.

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"Sanuki Meibutsu Honetsukidori (Sanuki specialty bone-in chicken)" lets you enjoy the authentic local style. You can choose from two types, wakadori (young chicken) and oyadori (mature chicken), and it is cut after you order so you can enjoy it right away while it is still piping hot. It has a satisfying, hearty finish, and pairs well with beer and local Shikoku sake.

Many people also enjoy it with the 200-item A la carte All you can drink option.

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Uotami Takamatsu Ekimae Ten, located on the 1st floor of Symbol Tower in front of Takamatsu Station, is an izakaya with a calm Japanese-style interior that has the warmth of wood. Another plus is that it is directly connected to the station, so it is easy to stop by.

The Private rooms come with TVs, making them comfortable for everyone from solo diners to groups.

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The photo shows the "otsukuri (sashimi) 3-kind assortment." The slices are cut with care and have just the right thickness, so many people enjoy it with a drink.

There are also A la carte sashimi options such as yellowtail and salmon, so you can choose to suit your taste.

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The Nagasaki-produced shimesaba (vinegared mackerel), which makes the most of the fish’s natural flavor, is said to be lightly cured, with just the right amount of fat and a tender texture.

It has a smooth mouthfeel and a clean taste, so it also pairs well with Japanese sake. They also offer A la carte All you can drink, making it a good pick for those who want to drink plenty.

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Toyomaru Suisan Takamatsu Lion-dori Ten, a bright and lively hamayaki (seaside-style grill) izakaya, is a 5-minute walk from Kawaramachi Station. Table seating and Sunken kotatsu seating line the dining room, and you can enjoy your meal in a fun, bustling atmosphere.

Another plus is the "0-minute sour," served from a tabletop server so you can pour it yourself whenever you like.

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This is the “katsu hotate butter (live scallop with butter).” A large, thick hotate (scallop) cooks up plump on the grill, and the aroma of butter is said to really whet your appetite.

They also offer many seafood dishes shipped direct from the San’in region, including turban shells and oysters. Since you grill them yourself, it is also said to make conversation flow.

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One of the features of Toyomaru Suisan is that you can also enjoy seasonal fish at their best throughout the year. The maguro (tuna) sashimi is said to be very fresh, with a simple yet rich flavor.

Many of the courses include a sashimi assortment, so it seems you can enjoy a wide range from classics to more unusual selections.

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Sandai-me Torimero Takamatsu Minamishinmachi Ten, a 5-minute walk from Kawaramachi Station, is an izakaya (Japanese pub) with a lively atmosphere that makes it easy to drop in casually.

It has plenty of table seating, and the service is said to make even solo diners feel comfortable. It is an easy place to use for both drinking parties and everyday dining.

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The yakitori (grilled chicken skewers) here stands out for its larger size and careful skewering. It is coated well with the "purupuru tare" made by simmering momiji (chicken feet) and tosaka (cockscomb), giving it a sweet, rich flavor.

The finished skewers are plump and juicy, and they pair well with any drink, including Japanese sake and beer.

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The Hot Pot dishes come in different varieties depending on the season. There is a wide range of options, including mizutaki (chicken hot pot) and Chige Hot Pot, and they are especially recommended in the colder months.

They also offer many courses that you can enjoy together with All you can drink.