Seafood feast at izakaya on the Izu Hanto (Izu Peninsula)! 20 recommended spots by area, including Atami and Numazu

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Numazu Kitaguchi Taishu Sakaba Ima-san is an izakaya that is easy to get to, located about a 2-minute walk from the north exit of Numazu Station, the gateway to the west side of Izu (Izu Peninsula).

The large white noren (shop curtain) is the landmark. It has a casual atmosphere, and they can rearrange the seating to suit your group size. There is also counter seating for solo diners.

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At Numazu Port, which faces Suruga Bay, the deepest bay in Japan, fresh horse mackerel and deep-sea fish are landed, and you can also find dishes made with deep-sea fish.

Torobocchi is one of those deep-sea fish. It is a white fish that is also treated as a high-end fish, but here you can casually enjoy it as Kara-age.

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You can also enjoy sakura ebi (small cherry shrimp) caught in Suruga Bay as kakiage (mixed tempura fritters), a type of fried dish. It is said to be fragrant, crispy, and tasty.

The restaurant also has many items that are served soon after you order, making it a great spot when you want to eat and drink in a short amount of time.

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Soba-dokoro Maruhachi is a restaurant in the Nakamise shopping street near the south exit of Numazu Station, where you can enjoy Japanese sake and soba from Niigata Prefecture on the Sea of Japan side while staying close to Izu.

The interior has a retro feel. It is compact with about 20 seats in total, with table and counter seating, and has an easygoing atmosphere that makes it easy to drop by.

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Soba made with Domestic buckwheat flour and funori (seaweed) is delivered from Niigata every day. It is said to be soba with a light Fresh Scent of the Ocean.

It is also perfect to finish off a night of drinking, and you can enjoy it with a dipping sauce rich in bonito dashi.

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Another popular item is tare katsu Rice bowl, a Niigata specialty made by coating fried pork cutlet in sauce and serving it over rice cooked with Niigata-grown white rice.

They also serve Japanese sake from Niigata and Shizuoka, so you can also use it as an izakaya while enjoying tempura and sashimi.

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Marugoto Suruga-wan (Suruga Bay) Mishima Eki Ten is a seafood restaurant located on the south exit side of Mishima Station, on the first floor of the Asty Mishima South Building.

The interior has a fisherman town style design. There is also a standing style area, making it a great place to stop by casually for a drink before your Shinkansen time.

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It is also an izakaya where even solo diners can drop in with ease, and they also have Japanese sake from Shizuoka Prefecture.

The popular item is shirasu (whitebait). These are juvenile sardine-like fish caught off Suruga Bay, and the boiled white kind is the most common. During the fishing season, they also serve translucent nama-shirasu (fresh whitebait), which is said to pair well with alcohol.

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Even in seasons when nama-shirasu (raw whitebait) is unavailable, they serve dishes with plenty of boiled shirasu (whitebait). You can enjoy its gentle taste of the sea in dishes like kakiage (mixed tempura fritter) or paired with egg.

They also offer set meals and sushi menus available at night, and you can enjoy daytime drinking as well.

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Sae Maru Ojisan no Mise Numazu Eki Minamiguchi Ten is an izakaya where you can enjoy fresh seafood sourced through the former fisherman owner's own network. It is located in Nakamise Shotengai (shopping street), about a 2-minute walk from the south exit of Numazu Station.

It is on the second floor of a building and has a kominka-style (traditional Japanese house-style) atmosphere. It seems to have spacious floor seating and Private room options.

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A popular menu item is an assortment of super fresh fish, expertly filleted and served as sashimi (raw fish slices). They also offer many kinds of fish unique to the port town of Numazu (a port town), and they have a great reputation for taste.

The kinds of fish served as sashimi change depending on the season, so you can enjoy fish that are at their most flavorful at that time.

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Inside, the seafood recommended for the day is lined up, and they will also accommodate requests like grilling it or simmering it.

They also have Japanese sake from Shizuoka Prefecture and craft beer, and there are courses where you can enjoy the recommended dishes with All you can drink included.

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Sosaku Ryori Yuga Mishima Ten is an izakaya on a slope lined with restaurants, about a 3-minute walk from the south exit of Mishima Station, where you can enjoy creative dishes with a focus on seafood.

The interior has a calm Japanese style. There are counter seats, zashiki (tatami seating), and multiple Private rooms, so it seems well suited for private dinners.

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The "jizakana 5-shu assortment (five-assortment of local fish)" sashimi, made with fish delivered straight from Numazu Port next to Mishima, lets you enjoy fresh catches such as horse mackerel and Sea Bream, both specialties of Suruga Bay.

Izu's specialty, akamedai (splendid alfonsino), is also popular as sashimi, dried fish, and simmered fish. They also seem to serve a bold dish that cooks tuna in the style of meaty spare ribs.

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Another highlight is the wide variety on the menu. In addition to fish, they also serve dishes made with fresh vegetables grown at the foot of Mt. Fuji.

They also offer meat dishes such as Kuroge Wagyu (Japanese Black Wagyu) cut steak and yakitori (grilled chicken skewers), making it a great choice for people who want to enjoy a range of dishes.

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Taishu Sakaba Tabachan Numazu Nakamise-dori Ten is an izakaya located about a 5-minute walk from the south exit of Numazu Station, in the covered Nakamise Shopping Street, and it is also a good spot for an early dinner.

The large lantern out front is the landmark. Inside is a bright, spacious, and casual setting with tables lined up throughout. It seems like a great fit when you want to enjoy a lively time.

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"Odori Aji (dancing horse mackerel)" was created in Numazu, one of Japan’s top areas for farmed horse mackerel. When an order comes in, they take a horse mackerel from the tank inside the restaurant and quickly prepare it.

Raised in nutrient rich water, the horse mackerel has firm flesh, and because it is so fresh, you can also enjoy its springy texture.

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The “aji fry” made by coating aji (horse mackerel) that is good enough to eat as sashimi in breadcrumbs and deep-frying it is also popular. It is said to be thick and have a strong aji flavor.

The meat dishes and drink menu are also extensive. Since they stay open until late at night, it is also recommended for a second stop.

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Shizuoka Oden Kaisen Washoku Izakaya Gottsuan Desu. is an izakaya located about a 3-minute walk from the south exit of Mishima Station, near the Mishima Civic Cultural Hall. This is a great spot for anyone who wants to try a variety of Shizuoka flavors.

The space is casual, with simple stools made from cases used to carry sake bottles lined up inside.

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Shizuoka oden (Shizuoka-style oden) is a local specialty centered around Shizuoka. It features a dark broth used to simmer the ingredients, and it is typically finished with dashi-ko (powdered seasoning made by blending aonori seaweed and powdered dried sardines).

Even though the color is dark, the flavor is light, and the ingredients are said to be well infused with the taste of the broth.

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In Shizuoka, known for its abundant seafood catches, you can also enjoy sashimi piled so high it spills over from a masu (wooden box).

The drink menu is extensive too. Another plus is that you can add an All you can drink plan not only to course meals but also to a la carte dishes.

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Otokomae Sakaba Yu, a place in Numazu known for creative dishes and good local sake, is a seafood-focused izakaya (Japanese pub) on the second floor of a building along Sotobori-dori, about a 4-minute walk from the south exit of Numazu Station.

The interior has a modern Japanese feel, with Sunken kotatsu seating where you can take off your shoes and relax, as well as counter seats for small groups.

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From an assortment of fresh sashimi that feels unique to Numazu (a city in Shizuoka) to many creative original dishes, everything here has a reputation for being delicious.

The specialty is "Toro-taku Shari Nashi." It is made by wrapping fatty tuna and takuan (pickled daikon radish) in nori (seaweed) like a sushi roll, but without adding rice, and it seems to pair very well with alcohol.

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The dashimaki tamago (rolled omelet with dashi) is a unique dish made with plenty of dashi and cooked to perfection, with a best-before time of just 15 minutes. They also offer a fun service where the more you drink, the bigger your mug gets.

The comfortable atmosphere makes this place popular and often busy, so reservations are recommended.

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Sosaku Ryori Yuga Numazu is an izakaya on the second floor of a building in front of the south exit of Numazu Station, where you can enjoy dishes made with fresh seafood caught in Suruga Bay in Shizuoka and local ingredients from places like Izu and Mishima.

It has a calm Japanese modern atmosphere. There are counter seats and spacious zashiki (tatami seating) areas, as well as many box seats that feel like Semi-private rooms.

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There are many reviews saying that the sashimi in the port town of Numazu is all fresh and delicious.

The assortment of fish landed in Suruga Bay features only the best picks of the day. Some are great not just with wasabi and soy sauce, but also with a little salt to bring out their umami.

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Another feature is the wide selection of Japanese sake from around Shizuoka Prefecture, from the Izu area to western Hamamatsu. You can also do a Japanese sake tasting flight.

They also offer a wide range of non-alcoholic cocktails, so it is a place where you can have a good time even with someone who does not like alcohol.

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Shunsai Santa is a restaurant near Genbei River on Onsen-dori, an old fashioned street around Mishima-Hirokoji Station lined with many different shops.

You take off your shoes and relax in the zashiki room with Sunken kotatsu seating. It works as a diner during the day and an izakaya (Japanese pub) at night.

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The food menu covers all kinds of options, including washoku (Japanese cuisine), yoshoku (Western-style Japanese cuisine), and chuka (Chinese cuisine), and it has a reputation for being good no matter what you order.

For fresh seafood sashimi, they can prepare it as an assortment based on the size of your group. You can also enjoy it as carpaccio, with the sashimi paired with vegetables and topped with dressing.

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Dishes made with aji (horse mackerel) landed at Numazu Port are popular. The thick and large fried aji has plenty of volume, and even one piece seems filling enough.

They also use plenty of local ingredients, including fresh vegetables grown in Mishima and Japanese sake from Shizuoka Prefecture.

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Sushi Tsukiji Nihonkai Mishima Ekimae Ten is a sushi restaurant about a 3-minute walk from the south exit of Mishima Station, near the rotary. You can enjoy alcohol with the food, so it also works like an izakaya (Japanese pub).

The interior is bright and clean. If you are with a group, the table seats or the tatami seating on the second floor are recommended. At the counter seats, you can also enjoy chatting with the sushi chefs.

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The restaurant serves seafood dishes that pair well with alcohol, as well as items like Mishima Korokke (Mishima croquettes) made with potatoes grown in Mishima.

They also offer dishes made with seafood that is in season at that time, so you can enjoy seasonal flavors as well.

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They offer a wide drink menu, including Special Japanese sake selected from around Japan and the "Shizuoka Matcha Chu-Hi," made with shochu mixed with Shizuoka tea. They also have All you can drink courses.

You can also order nigiri sushi by the piece starting from 1 piece, so you can order just the toppings you want or choose a set, too.

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Akakara has restaurants around the Izu area. Numazu Ten is about a 2-minute walk from the north exit of Numazu Station, near Kiramesse Numazu.

The restaurant has a nostalgic feel. It offers box seats and Sunken kotatsu seating in zashiki (tatami rooms), making it a great place when you want to enjoy drinks casually with people close to you.

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This izakaya mainly serves chicken dishes and offers a wide range of menu items. They have à la carte options, course meals, and All you can eat plans.

The house specialty is "Akakara-nabe (spicy hot pot)." This Hot Pot lets you choose from 11 spice levels, from mild to extra hot. It is a recommended menu item for people who like spicy food.

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Many people come here for the Yakiniku, and they offer a wide range of meats including beef, pork, and chicken. Their original spicy sauce is especially popular.

There is also an All you can eat course that includes Yakiniku, Akakara-nabe (spicy Hot Pot), and tebasaki Kara-age (deep-fried chicken wings). The wide menu selection makes it a great fit for families too.

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Hananomai BiVi Numazu Ten is located on the 1st floor of BiVi Numazu, in an easy-to-reach spot right by the north exit of Numazu Station. It is a casual izakaya (Japanese pub) centered on seafood dishes.

The Japanese modern space has about 130 seats. It offers table seating, relaxing zashiki (tatami seating), and it also seems to have Private room seating.

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This is a chain izakaya with restaurants across Japan, but at this location you can also enjoy dishes made with ingredients from around the Izu area that are unique to this restaurant.

Fresh local seafood dishes are popular here, including horse mackerel sashimi shipped directly from Numazu Port and shirasu (whitebait) from Shizuoka.

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The drink menu is also extensive, with shochu, fruit liqueurs, low alcohol sours, and soft drinks.

Starting with Isojiman, made in Yaizu City, Shizuoka Prefecture and popular across Japan, they also seem to offer a lineup of well known Japanese sake labels from Shizuoka.

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Ajikura is located in Atami, the gateway on the eastern side of the Izu Hanto (Izu Peninsula). The restaurant is in the basement of a building along the rotary in front of Atami Station.

The interior has the charm of an old Japanese house, with a warm wooden feel. It offers counter seats and table seating, and it also has Private room zashiki (tatami seating).

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Yakitori and Kara-age made with “Fuji no Tori” jidori (local chicken) from Shizuoka Prefecture are popular. It has no off notes and is known for its moderate richness.

You can also enjoy skewers such as thigh meat topped with cheese or mentaiko (spicy cod roe), as well as skewered shiitake mushrooms from Atami.

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The specialty here is kamameshi (rice cooked in a small pot), made by cooking high quality rice together with dashi (Japanese soup stock) and other ingredients in a small pot. The seasoned rice is also perfect as a finishing dish after drinks.

They also recommend Shizuoka Bakushu (Shizuoka draft beer), which you can only drink in Shizuoka Prefecture, and a drink squeezed from daidai (a citrus fruit), a local specialty of Atami.

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Hamayaki Izakaya Barubaru ATAMI is an izakaya about an 8-minute walk from Atami Station toward the sea. It mainly serves seafood dishes, and you can also enjoy a seafood barbecue right at your table.

It also has table seating for large groups and Semi-private room options. It seems like a great fit for a lively get-together with other adults.

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At the table grill, you can enjoy hamayaki (seaside-style grill), cooking all kinds of items such as himono (dried fish) made from Atami's local fish and fresh shellfish.

You can also grill rich dishes like butter-grilled oysters and whole Ise-ebi (spiny lobster), and part of the appeal seems to be the fun of grilling them yourself.

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Izu's famous kinmedai (golden eye snapper) can be enjoyed as sashimi or in "sugata-ni," a dish simmered in soy sauce and sugar. "Sugata-ni" is also said to pair well with alcohol.

If you make a reservation in advance, there is also a service that lets you add All you can drink to your à la carte meal.

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Toriichi Atami Honten is a reservation-only izakaya (Japanese pub) and chicken specialty restaurant located about a 9-minute walk from Kinomiya Station, the next stop from Atami Station.

It is said to have table seating with a relaxed atmosphere, as well as terrace seating outside. It is said to be a great place when families or groups want to relax.

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The specialty here is Kara-age, chicken fried in oil. You can choose the cut from thigh, breast, or wing, and the seasoning from soy sauce, salt, or sweet and savory.

It is said to be crispy on the outside and juicy inside. It is also fun to compare the different flavors.

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Hot Pot dishes simmered in dashi with chicken and vegetables, as well as sukiyaki made with chicken instead of beef, are also popular as they bubble away right in front of you.

The drink menu also has a wide variety. They also offer beer served in large mugs and Japanese sake from Izu, among other options.

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This is the Atami Ekimae branch of an izakaya chain with restaurants across Japan. Located on the second floor of a building in front of the rotary at Atami Station, it offers excellent access.

The interior is clean and calm. With plenty of seats, this restaurant is easy to use for large groups, and it also has Private rooms.

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The menu covers a wide range of dishes, including fish, meat, and vegetables, and also offers easy to enjoy fried items and grilled skewers.

Hot Pot dishes can be ordered from 1人前, so a group can enjoy different Hot Pot dishes such as motsu-nabe (offal hot pot) and budae-jjigae (Korean army stew). Each one lets you enjoy plenty of both meat and vegetables.

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The “Hakata Tetsunabe Gyoza” is also popular, with small gyoza neatly lined up on a piping hot round Teppan-yaki plate. They go well with alcohol, and their easy-to-pick-up size is another plus.

You can add All you can drink to both the à la carte dishes and the course meals, so this is also a great place for people who want to drink a lot.

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Rinkeryo Shinkai Shokujidokoro is a seafood restaurant located in Yamamo Plaza next to Izukogen Station, the sightseeing hub of Izukogen, a highland resort area on the east coast of the Izu Peninsula.

The interior has a modern Japanese design. From Thursday to Monday, it is also open at night, so you can use it like an izakaya (Japanese pub).

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It is run by a wholesaler at the Ito Fish Market and a himono (dried fish) maker that dries fresh seafood to concentrate its flavor. The menu focuses on seafood dishes.

In Izu, kinmedai (golden eye snapper), which is landed in large quantities, is a local specialty. You can enjoy it as sashimi or lightly seared, and the whole fish simmered in soy sauce as "nitsuke" also lets you appreciate the kinmedai's beautiful color and shape.

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They also offer Japanese sake from Shizuoka Prefecture, including local Japanese sake made in Ito City. A tasting flight of 3 kinds also seems like a fun way to find the flavor you like.

Their house made himono (dried fish) pairs well with alcohol, and you can enjoy a variety of himono, including horse mackerel, kinmedai (golden eye snapper), and mackerel.

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Bishoku Sakadokoro Bun is located along Perry Road in the Shimoda area at the southern tip of the Izu Hanto (Izu Peninsula), where Perry and his party from America walked in the Edo period, and the street still retains the feel of those days.

It stands out for its kura (traditional storehouse)-like exterior. Inside, the atmosphere is bright and stylish, and it also has the feel of a hideaway izakaya (Japanese pub).

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You can enjoy exceptionally fresh sashimi delivered directly from Shimoda Fishing Port. Depending on the season, they also sometimes serve kinmedai (golden eye snapper) sashimi, a specialty of Izu.

The tuna is hon-maguro (bluefin tuna) sourced from Tokyo's Tsukiji Market. You can also enjoy seasonal seafood that is only available at that time of year.

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The menu includes meat dishes made with beef and pork raised in Izu, as well as yakitori (grilled chicken skewers) made with chicken raised at the foot of Mt. Fuji.

The "Izu-gyu (Izu beef) menchi-katsu (minced meat cutlet)" is also popular. You can also enjoy wine made in Izu and Japanese sake from Shizuoka Prefecture.

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Sakanaya Dojo Izu Kyu Shimoda Ten is an izakaya with restaurants across Japan that focuses on seafood dishes. This is the Izu Kyu Shimoda restaurant, right next to Shimoda Station.

The Japanese modern interior offers plenty of seating, including tables and zashiki (tatami seating). This restaurant is easy to use whether you are dining alone or in a group.

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One of the highlights is that you can also enjoy menu items unique to Izu and Shizuoka. In particular, they offer a wide range of kinmedai (golden eye snapper) dishes, a local specialty of Izu.

You can enjoy it simply as sashimi, as "simmered kinmedai," or as an "aburi Rice bowl" with seared skin-on sashimi served over rice.

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Local Shizuoka specialties are also popular, including dishes made with sakura ebi (cherry shrimp) and shirasu (whitebait) from Shizuoka, as well as kuro hanpen (Shizuoka-style fish cake) made by grinding up sardines and other fish.

Open straight through from lunch to dinner, this place works well for an early dinner or daytime drinks.