Photograph:kinako0923
Tachikawa, known as the center of the Tama area, is a lively district filled with shopping complexes and offices. Around the station, you will find a wide range of izakaya (Japanese pubs), from casual taverns that are easy to drop by after work to unique spots that take pride in their food. So this time, we have put together a list of popular izakaya in Tachikawa.
Created: July 21, 2026
This article is based on3,719Tabelog reviews.
Table of Contents
Photograph:otani ryu
Kan Agari Tachikawa is an izakaya popular for robatayaki (fireside grilling), located a 3-minute walk from the south exit of Tachikawa Station on the JR Chuo Line.
Inside, antique lamps and old furniture collected by the owner create a retro and comfortable atmosphere.
Photograph:NJHGYH
Grilling fresh seasonal ingredients over a robata (fireside grill) is said to bring out their flavors even more.
The house specialty, "Toro Salted mackerel grilled," is crisp and fragrant on the skin, with plenty of rich fat inside. It has a nice bite and pairs perfectly with Japanese sake.
Photograph:とりっぴーの麺スタグラム
The “Awajishima-san tamanegi marugoto (whole Awaji Island onion)” is a menu item of onion grilled whole in its skin and enjoyed with salt.
It has a rich sweetness, and its juicy taste is part of the appeal. The flavor is locked in, and many people are said to get hooked on its tender texture.
ひかる&ビーン
The food and drinks were all delicious! The staff were all wonderful too, and it’s a place I’d love to visit again! The food was great, especially the rice—the toro saba (fatty mackerel) and ika (squid), and every other dish too! Everything was delicious. The atsukan (hot sake) was also very good, and it’s perfect for the coming season.
Source:ひかる&ビーン's review
nobu0407
The lineup is irresistible for sake lovers, and every dish gave the impression of being made with great care! The atmosphere is also nice, and it really is an adult's izakaya! It was a great meal!!
Source:nobu0407's review
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Photograph:杉ちゃんmastar
Uoto no Kami Tachikawa is a popular izakaya where you can enjoy a wide range of seafood dishes and local sake from around Japan.
Private room are available, so you can enjoy your meal in a private setting. The spacious table seating can be joined together, so it can also accommodate large groups.
Photograph:レイランの気まぐれ食べ歩き
The menu is packed with dishes that make the most of fresh seafood brought in every morning from Toyosu Shijo (Toyosu Market).
If you want to fully enjoy that freshness, the sashimi assortment is a great choice. They fillet seasonal seafood and arrange every last bit beautifully on the plate.
Photograph:誠さんですよ。
The “Akafuji Sushi” is a menu item that boldly piles several kinds of seafood, including crab, ikura (salmon roe), and negitoro (minced tuna with green onion), onto a cucumber rolled norimaki (seaweed roll).
It has a volume that is ideal for sharing among 4〜5 people, and is also perfect To finish a drinking party.
荻窪に住んで5年
The katsuo (bonito) straw-seared tataki is a must. It tasted even better than expected. The sashimi was cut thick, and I could feel the care that went into the other dishes too. This is a place I want to visit again next time I come to Tachikawa. It was a great meal.
Source:荻窪に住んで5年's review
Bar-tetsu
The menu is almost all fish. While ordering things like seasonal sanma (Pacific saury) sashimi and katsuo (bonito) tataki, I couldn’t resist and switched to Japanese sake. True to its name, this place was all about great fish.
Source:Bar-tetsu's review
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Photograph:saoeat
Kikumatsu Shokudo is a popular izakaya near GREEN SPRINGS, known for its comfortable old house style space inspired by a traditional Japanese diner.
The interior, which uses timber from a Hida kominka (traditional old house), is said to have a nostalgic feel. There are various seating options, including lively counter seats and Sunken kotatsu seating in tatami rooms.
Photograph:Aこ555
The popular menu item oden (Japanese simmered hotpot items) is made Kansai style, with a refined dashi broth. They simmer it for a long time so the broth soaks all the way into the ingredients.
In addition to standard items like eggs, konnyaku (firm yam cake), and daikon radish, they also offer some unusual varieties.
Photograph:えちゅぽむ
They also serve pork dishes made with brand pork from Musashimurayama (a city in Tokyo).
The "Premium Loin tonkatsu (breaded and deep-fried pork cutlet)" is fried crisp with fresh breadcrumbs. It is said to have tender meat, with sweet fat and a juicy taste.
ハレ14418
I was very Manzoku to enjoy seasonal fish that you do not get to eat very often! I made a reservation thinking it was an oden (Japanese stew) restaurant, so I expected it to be quite easy on the wallet, but there were so many appealing à la carte dishes that I ended up ordering too much lol. The oden was of course delicious too!
Source:ハレ14418's review
ハピネスhappiness
The drinks are served buffet style, so you can have fun drinking, and both the fish dishes and the meat dishes are tasty. The staff are lively, and the service was good too!
Source:ハピネスhappiness's review
489
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Photograph:伊東パウエル（人間）
Kamayakitori Honpo Oya Hinaya Tachikawa Minamiguchi Ten is an izakaya specializing in chicken dishes, just a 2-minute walk from the south exit of Tachikawa Station on the JR Chuo Line.
Wrapped in a retro atmosphere, the interior is said to feel warm and relaxing even for first-time visitors.
Photograph:あっきー73695
The bone-in chicken is seasoned with a secret spice blend, then cooked whole with oven heat and steam. They say the juicy drippings that burst out with every bite are irresistible.
You can choose from two types: "oya" with its rich, deep flavor, or "hina" with its tender, juicy meat.
Photograph:にゃんこ連盟
"Gyu motsu-nabe (beef offal Hot Pot)" has been a popular menu item since the restaurant first opened.
The soup, rich with the flavor of beef, is said to be light yet full of deep umami. To finish, you can make zosui (rice porridge) or udon and enjoy it.
In addition to yakitori (grilled chicken skewers), the menu had a wide selection of salads, kobachi (small side dishes), and rice dishes To finish, so I could enjoy a well-balanced meal with drinks. The interior was casual, and it felt comfortable whether dining alone or in a group, with an atmosphere that worked well for a casual night out or a quick dinner.
Source:https://tabelog.com/en/tokyo/A1329/A132901/13158119/dtlrvwlst/B518387035/
I visited because I was craving oyadori (mature chicken). I can’t easily make it all the way to Kagawa, so every now and then I find myself thinking, “I want to eat it.” The tender hinadori (young chicken) was also tasty, but the rich appeal of chewy oyadori is really in a class of its own.
Source:https://tabelog.com/en/tokyo/A1329/A132901/13158119/dtlrvwlst/B517753028/
292
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Photograph:ふらわ★
Located about a 2-minute walk from the north exit of Tachikawa Station on the JR Chuo Line, "★Hokkaido Bussan Tokyo Tachikawa" is an izakaya on the 5th floor of a building. It is well known for letting guests enjoy fresh seafood delivered directly from Hokkaido every day.
In addition to counter seating, the restaurant also offers low dining tables and Semi-private room with Sunken kotatsu seating.
Photograph:a....yun
They serve kawahagi (thread-sail filefish), shimaaji (striped jack), and karei (flatfish) as ikezukuri (prepared alive sashimi). For each order, they take the fish out of the fish tank in the restaurant and fillet it on the spot.
The "Oyogi Kawahagi" is served in a style where you eat the sashimi with rich liver soy sauce, and it apparently goes great with alcohol.
Photograph:かこかこファイヤー
"Jaga Shiokara Butter" is a menu item that's perfect as a snack with drinks. This dish features fluffy steamed potatoes topped with butter and shiokara (salted seafood).
The aroma and richness of the melting butter are said to bring out the sweetness of the potatoes and the savory taste of the shiokara.
chance the maro
Everything was delicious, but the sashimori (sashimi assortment) in particular was a real showstopper! It was fresh and had a firm texture. When the food goes so well with the drinks, it is hard not to keep ordering more. The staff were cheerful, kind, and wonderful. We added ikura (salmon roe) to the final toro-taku roll.
Source:chance the maro's review
酒豪ひかる
I ended up drinking 21 go of Japanese sake. The staff were super nice, the food was delicious, and everything was amazing from start to finish! I’d love to go back again. It was also fun to watch them take that day’s sashimi from the fish tank and prepare it right on the spot.
Source:酒豪ひかる's review
275
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Photograph:焼き弁慶
Gyoza no Sankumi, about a 6-minute walk from the north exit of Tachikawa Station on the JR Chuo Line, is an izakaya (Japanese pub) that mainly serves gyoza (dumplings).
In addition to table seating, the lively interior also has counter seats for solo diners. It looks like a good fit for all kinds of occasions.
Photograph:まさはるやん
They serve a wide variety of pan-fried gyoza (dumplings), from the classics to original creations. They are also particular about the ingredients they use.
This is the "Tokyo X pan-fried gyoza." Along with the rich flavor of the meat, you can also enjoy the refined sweetness of the fat.
Photograph:ぱくぱくダイアリーpkpk
"Sankumi Tokusei Chicken Kara-age" is a dish made by marinating chicken thigh in a house-made sauce overnight.
The coating is well seasoned and has a crisp texture. It is also appealing that you can enjoy it with chili sauce or mayonnaise.
muneki0722
At long last, I finally made it to Sankumi! A friend had recommended it, and I’d been curious about it for a long time, but since it’s a bit of a walk from the station, I never quite made my way there. In the end, I regretted not going sooner. If you do not have plans to see anyone the next day, definitely try the ninniku gyoza (garlic dumplings)! Surprising good!
Source:muneki0722's review
☆Ry0☆
They have about five kinds of gyoza (dumplings), and since there was a menu that let us try all of them, we ordered that! They were all good, but we also ordered extra cheese. It seems you can keep a bottle here too, and some regulars were having a great time drinking.
Source:☆Ry0☆'s review
199
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Photograph:その辺のマサ
PAIKAJI TERRACE is an izakaya with a full lineup of Okinawan dishes that pair well with drinks, from classic Okinawan cuisine to original menu items.
There is a large fish tank inside where you can watch Okinawan tropical fish. It also has Private rooms, which reviewers say is another nice touch because you can enjoy your meal and conversation without worrying about the people around you.
Photograph:ぱくぱくダイアリーpkpk
The "SPAM Katsu" is an Okinawan style ham cutlet made with stick shaped fried Spam, eaten by dipping it in mayonnaise with shiikwasa (Okinawan citrus) and mustard.
The crisp texture of the coating and the perfect saltiness of the Spam are said to be addictive.
Photograph:CARZOO
"Okinawa soba (Okinawan noodle soup)" is topped with pork belly marinated in sauce, nankotsu spare ribs (cartilage spare ribs), mozuku (Okinawan seaweed), and more.
The soup, made with a focus on being Homemade from scratch, is said to combine a pork bone broth simmered for 8 hours with more than 25 ingredients and seafood dashi (Japanese soup stock).
Singen
Start with a toast using Premium Orion Beer, then enjoy delicious food and awamori (Okinawan distilled liquor) for the full Okinawa feel. Umibudo (sea grapes), jiimami tofu (peanut tofu), carpaccio, goya chanpuru (bitter melon stir-fry), all of it was delicious!
Source:Singen's review
jhonmasa
I always order the ishiyaki taco rice (stone bowl taco rice). It has seasoning you can’t recreate at home, and it lets you experience the authentic taste. Inside, beautiful fish swim in the aquarium, and the place always feels clean and nice whenever you visit.
Source:jhonmasa's review
202
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Photograph:yzou3525
Nikomi Senmonten Marumiya is a casual izakaya (Japanese pub) about a 3-minute walk from Tachikawa Station on the JR Chuo Line.
The exposed concrete interior stands out, giving the place an urban feel while still keeping a retro atmosphere. Heated terrace seating is also available.
Photograph:090e6f34172
The specialty here is "motsuni (stewed offal)." They use fresh Domestic motsu (offal) and simmer it slowly in a large stock pot.
It includes five different cuts in total, such as shiro (large intestine), teppo (rectum), and Abomasum. One nice point is that you can enjoy the differences in flavor and texture.
Photograph:ぽよろぐ
A popular menu item alongside the stewed motsu (offal) is “Moya Jiro (extra extra).” It comes topped with a large slice of chashu (braised pork), garlic, and plenty of bean sprouts.
The rich back fat is said to pair really well with the thick, satisfying chashu.
まゆか87
First of all, being able to enjoy drinks at lunchtime on a weekday makes me happy. It also makes me happy that it is easy to walk in even alone. The salt simmered beef tendon is delicious, which makes me happy. It is the best kind of happiness that it goes so well with Japanese sake.
Source:まゆか87's review
b71fd670115
The salad was also very filling, and the house specialty Moyajiro was really good, while the nikomi (stewed offal) and oden (Japanese hot pot dish) were both so tasty too, and everything we ate was delicious!
Source:b71fd670115's review
191
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Photograph:断食宣言
Sumiyaki Dai Tachikawa Green Springs Ten, about a 5-minute walk from Tachikawa Station, is an izakaya (Japanese pub) popular for its authentic yakitori (grilled chicken skewers) and sushi.
It has relaxing sofa seats, lively counter seats, and open terrace seats, making it easy to enjoy for a wide range of occasions.
Photograph:TonTan
You can enjoy fragrant yakitori (grilled chicken skewers) finished over charcoal using Special ingredients.
They blend reduced red wine into the tare sauce and mix a vegetable aromatic base into the tsukune (chicken meatballs), creating the flavors with wine pairing in mind.
Photograph:ベーグル帽子
The sushi, made with akazu (red vinegar) rice, is recommended both as a snack and To finish. The toppings use seasonal seafood, and their fresh taste pairs well with drinks.
From the standard choices to limited-time offerings, they always have about 20 kinds available.
In the calm wa-modern (Japanese-modern) interior, every piece of sumibiyaki (charcoal-grilled) yakitori is carefully prepared with a nice smoky aroma. I especially liked the negima (chicken and scallion skewer), which was juicy and full of flavor. They also offer sashimi and seasonal dishes, so you can enjoy a good variety without getting bored.
Source:https://tabelog.com/en/tokyo/A1329/A132901/13264355/dtlrvwlst/B518387610/
shou.あじたんぽ
All the food was delicious, and I was very satisfied with the wide lineup of both fish dishes and yakitori (grilled chicken skewers)! They also had a great variety of drinks, including wine and Japanese sake, and it seemed like the kind of place you could enjoy anytime in a calm atmosphere with great food!!
Source:shou.あじたんぽ's review
213
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Photograph:kazuhiko1010
Sumibiyaki Tamaya Honten, about a 5-minute walk from the south exit of Tachikawa Station, is an izakaya where you can enjoy charcoal grilled dishes centered on yakitori (grilled chicken skewers) and seasonal flavors.
The modern space has table seating, counter seating, and fully private rooms. The seats by the window are said to offer a sweeping view of the lush greenery.
Photograph:yulyul
One must-try menu item is the yakitori (grilled chicken skewers), finished over Tosa binchotan (high-grade Japanese white charcoal from Tosa).
The "Kunsei Bonjiri" has just the right amount of fat rendered off, and is known for its juicy taste. It also goes well with all kinds of drinks, including wine, beer, and whisky.
Photograph:yatamai23
They also offer a wide lineup of classic izakaya (Japanese pub) dishes.
Their "dashimaki tamago (Japanese rolled omelet)" is made with fruit eggs from Koganei and cooked to a soft, jiggly texture. It lets you fully enjoy the rich flavor of the eggs.
浜松町リーマン
We started with a toast with highballs. This authentic yakitori (grilled chicken skewer) restaurant was very good. The liver was fresh, and I could tell how tasty it was in one bite. The mehikari (greeneye fish) tempura, one of my favorites, was also great. It was an All you can drink course, so I got carried away and drank way too much...
Source:浜松町リーマン's review
れい20251001
I visited on a Saturday weekend. Both the counter seats and table seats were almost full, and there were several large groups as well. I sat at the counter, and the staff recommended a shochu (Japanese distilled spirit). With tasty yakitori (grilled chicken skewers) and good drinks, I left Manzoku.
Source:れい20251001's review
123
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Photograph:r9i1k0a
Neo Taishu Stand Poro, a 2-minute walk from the north exit of Tachikawa Station, is a restaurant where you can enjoy creative dishes based on washoku (Japanese cuisine).
Along with lively counter seating, there are also table seats for 4.
Photograph:mew929
The menu, created by a chef with years of experience at Japanese restaurants in Tokyo, is said to be popular for being enjoyable both in taste and presentation.
The “kikurage (wood ear mushroom) chanpuru” comes with thick, meaty kikurage and tofu, and is said to be satisfyingly filling.
Photograph:mew929
The "Poro-ryu okonomiyaki (Japanese savory pancake)" is a menu item in which okonomiyaki topped with thick slices of pork belly is wrapped in egg.
The batter uses dashi (Japanese soup stock) made from Special ingredients, giving it a soft and fluffy finish. The rich sauce and mayonnaise combo is said to be irresistible.
こう20000724
There is a wide range of menu items, from the classics to original and unusual creations. Among the dishes ordered this time, the spring rolls and crab cream croquettes were especially good. I’ll be back.
Source:こう20000724's review
We ordered from the à la carte menu, but the variety in the Kon'ya no Obanzai assortment made it a Manzoku experience. The fried renkon (lotus root) with yukari salt had a simple but nice kick. The okonomiyaki (savory Japanese pancake) was light and had a satisfying bite. I’d like to come back when I want a casual drink.
Source:https://tabelog.com/en/tokyo/A1329/A132901/13276913/dtlrvwlst/B507911810/
202
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Photograph:ぽよろぐ
Funky Harada GT is an izakaya that is well known for its dishes made with local ingredients and seasonal produce.
In the Semi-private room loft zashiki (raised tatami seating), you can take off your shoes and enjoy the food and drinks. At night, it is said to have a different feel from the daytime.
Photograph:yulyul
The meat wrapped skewers made with freshly harvested organic vegetables from Tachikawa are popular here. They offer more than 30 varieties, from regular menu items available year round to daily specials.
The photo shows the Enoki Oba. The rich flavor of the pork belly goes well with the fresh aroma of shiso leaves.
Photograph:ぽよろぐ
The "Wagyu seared carpaccio" is a popular menu item recommended for meat lovers. It uses high quality A4 and A5 rank Wagyu.
What makes it appealing is not just the rich flavor of the meat, but also the performance of the staff searing it right in front of you.
lucy8787
It was my first visit in several years, and I fully enjoyed the vegetables and niku-maki (meat rolls). The mega mug of Funky Sour was fruity and tasty‼︎
Source:lucy8787's review
はみがきコ
It was incredibly delicious! The atmosphere was nice, and they had lots of drinks, from Japanese sake to cocktails! Each skewer was big, and there were so many kinds that the skewers alone filled me up, though I also wanted to try the other dishes!
Source:はみがきコ's review
148
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Photograph:杉ちゃんmastar
Kuwaseya is an izakaya (Japanese-style pub) located a 4-minute walk from the south exit of Tachikawa Station on the JR Chuo Line.
The interior, which brings to mind a Kyoto machiya (traditional townhouse), is said to be exceptionally comfortable. There is a single slab wood counter and table seating with Sunken kotatsu seating, where you can relax in a hideaway-like space.
Photograph:8733fc
They serve dishes made with fresh ingredients, including just-caught seafood and fresh vegetables from Tachikawa.
Their specialty, “Te-ru Daikon” is a dish that lets you enjoy the harmony of kombu kelp, bonito, and beef tail. The flavor has remained unchanged since the restaurant first opened, and it seems especially popular with regulars.
Photograph:小丫头
The "nodoguro (blackthroat seaperch) Clay Pot" is perfect both To finish and as something to enjoy with drinks. This menu item uses freshly milled "Akitakomachi" rice.
By cooking the nodoguro and rice together, the fish stock fully soaks into the rice.
yuzu-83
No matter when you go, the food is always great!! The menu is always different depending on the season, and every dish has its own little twist, which makes it fun. You really can’t go wrong with anything you order. The wine is great, and the Japanese sake looks good too!
Source:yuzu-83's review
らじヲ
The tableware for the food and drinks was lovely, and both the meal and the atmosphere were very good. There were also creative dishes that gave a real sense of the depth of food. I’d definitely like to visit again.
Source:らじヲ's review
106
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Photograph:Tat3
Iso Bozu is a seafood izakaya (Japanese-style pub) about a 5-minute walk from the north exit of Tachikawa Station on the JR Chuo Line, with a wide selection of fresh seafood delivered straight from the market.
The spacious interior, reminiscent of a seaside beach house, is said to always be lively. The walls are covered with menus from top to bottom.
Photograph:ガリバーパパ
The "MEGA Tekka-maki (tuna roll)" is a tekka-maki with an outstanding visual impact thanks to the chunks of tuna sticking out. The tuna is very fresh, and some reviews said it would be great even eaten as sashimi.
It is very filling, and sharing it with a few people is recommended.
Photograph:トミーbd
The "octopus Kara-age" is a popular dish that lets you enjoy the texture and umami of fresh octopus along with the crispy coating.
The octopus is thick and meaty, with a Fresh Scent of the Ocean. A squeeze of lemon gives it a light, refreshing taste.
青犬432
We ordered tuna chunks, lightly pickled vegetables, and stewed offal from the quick-to-serve menu. By the time the mega highball had refreshed our throats, the Rice bowl arrived, fast! We enjoyed engawa (flounder fin) sashimi, rich and sweet in a way that was different from the tuna. We finished with kama-yaki (grilled collar) of tuna, and it was so good that we ordered too much. We were completely full.
Source:青犬432's review
mis7
I had the steamed oysters, and they were very tender. The asari (Japanese littleneck clams) steamed with sake especially came in a bigger portion than I expected, properly served in a pot, and had plenty of broth, which made it really tasty.
Source:mis7's review
141
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Photograph:Miya3140408
"Honkaku Itamae Izakaya Osakana Somhonke Tachikawa Ten" is an izakaya centered on seafood dishes. It is in a great location, just a 1-minute walk from Tachikawa Station on the JR Chuo Line.
The interior, based on a Japanese style and featuring natural wood, feels clean and lets guests relax without feeling formal no matter the occasion.
Photograph:Yonemaru21
They offer more than 30 kinds of seafood with plenty of variety, sourced daily from fishing ports across Japan.
The “hotaruika okizuke (soy-marinated firefly squid)” is a popular item that people say makes the drinks keep coming. You can enjoy the springy texture and rich flavor of the hotaruika, according to reviews.
Photograph:tyaaaa
The signature dish at this restaurant is katsuo (bonito) no wara-yaki (straw-seared bonito). After an order comes in, they quickly sear the rich, fatty bonito all at once.
The smoky aroma fills your mouth, and it is said to be so good that once you try it, you will never forget it.
ちぃたま29
When you have delicious fish, it has to be Japanese sake, right? Watching them light the straw right in front of you and sear it in roaring flames is pure entertainment! The fatty katsuo (bonito) had just the right rich, silky texture, and it was delicious.
Source:ちぃたま29's review
This is a restaurant you should definitely visit at least once. The quality is high, and it's easy on the wallet. There are many kinds of sashimi, and the food is incredibly good. The atmosphere is nice too, and it works well for business dinners, so I think the number of restaurants will definitely grow going forward.
Source:https://tabelog.com/en/tokyo/A1329/A132901/13274596/dtlrvwlst/B518218148/
202
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Photograph:あしながおじさん51
This izakaya is recommended for its sumibi-yakitori (charcoal grilled chicken skewers) and a la carte dishes made with fermented foods.
It has a wide range of seating, including a U-shaped counter where you can see the kitchen and a Private room with a projector. The brick walls create a stylish atmosphere.
Photograph:goma.333
The yakitori (grilled chicken skewers) at this restaurant are carefully prepared by hand one skewer at a time, then grilled over binchotan (high-grade charcoal) for a fragrant finish.
The tare (sweet soy-based glaze), which has been added to over many years, is said to have a clean taste that is not too sweet. If you are not sure what to order, the assortment is a good choice.
Photograph:眠り姫な食いしん坊
The "hakkou sozai assortment (5 kinds) (fermented deli assortment (5 kinds))" is a menu item made to pair well with yakitori (grilled chicken skewers) and drinks. The lineup changes daily, and you can check it on the blackboard inside the restaurant.
You can of course order the assortment, and A la carte orders are also available.
tabetabe68
The food is still as good as ever, and every yakitori (grilled chicken skewer) comes freshly grilled and tasty, with standout juiciness. The skewer of quail eggs was soft and runny, and I enjoyed it once again.
Source:tabetabe68's review
f1089119216
Every time I passed by, I was curious about this yakitori (grilled chicken skewers) restaurant, and inside it was an even more wonderful place✨Besides yakitori, the menu was full of dishes that really caught my eye, and they also had a wide selection of drinks!
Source:f1089119216's review
74
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Photograph:つなきちNJPW
UDON Sakaba San-san-roku-go is an izakaya opened by a company that runs yakitori (grilled chicken skewer) specialty izakayas.
The stylish space is also popular, with lantern-style lighting and wallpaper made with washi (traditional Japanese paper) creating a modern Japanese atmosphere. In addition to table seating, the restaurant also has Private room options that can accommodate large groups.
Photograph:にゃんこ連盟
The yakitori uses fresh Domestic chicken and is grilled to a plump, juicy finish. The house made tare (sauce), which they have kept adding to since the restaurant first opened, is said to bring out the chicken’s rich flavor.
They offer an extensive menu centered on classic skewers such as negima (chicken and scallion), chicken skin, and gizzard.
Photograph:にゃんこ連盟
The udon, made with carefully selected ingredients, also comes highly recommended. It is based on Musashino udon, known for its thick noodles with a firm bite.
The "Kujo Negi (Kyoto green onions) and Kamo Nanban (duck and scallions) Udon" in the photo uses broth made with grilled dried iriko (small dried sardines), saba-bushi (dried mackerel flakes), and kombu kelp from Rausu, among other ingredients.
豆太郎mm
A hidden udon pub in Tachikawa that works well both To finish and for drinks. The dashi broth scented udon has a gentle flavor that is just right even after drinking. The à la carte dishes are also plentiful, and the tempura in particular comes out hot and crisp. The counter seating has an easygoing feel that makes solo drinking comfortable too. This is a spot that stands out for its cozy atmosphere and careful cooking.
Source:豆太郎mm's review
ゆるく食べ歩き
I had French fries (anchovy sauce) and miso kyuri (cucumber with miso). I drank a half & half with them as a snack to go with the drinks. I regret not trying the udon (thick Japanese wheat noodles), so I want to have udon next time.
Source:ゆるく食べ歩き's review
92
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Photograph:春の桜吹雪
Kushiyaki Tamagawa is an izakaya (Japanese pub) located a 2-minute walk from the north exit of Tachikawa Station on the JR Chuo Line.
Inside, the restaurant has spacious table seating, box seating, and Sunken kotatsu seating. It has a bright atmosphere and is well suited for group Banquets.
Photograph:お前はもう食べている
The grilled skewers, each carefully cooked one by one by skilled chefs, seem to be popular.
The “toroshiro (rich fatty white offal)” is a signature skewer enjoyed with a sauce that has been added to over time. It is slowly simmered for 5 hours, and they say its melt-in-your-mouth texture and the savory flavor that spreads across your palate are irresistible.
Photograph:marumu0606
The "Cho Arabiki Shumai (extra coarse-ground shumai)" is freshly steamed shumai made with 9mm-ground meat, and when you take a big bite, the juices are said to come bursting out.
Along with the ground meat, it also contains renkon (lotus root), which adds a nice crisp texture.
de21ba9070
The atmosphere inside was calm and very comfortable. The yakitori (grilled chicken skewers) cooked over charcoal was very good. Next time, I’d like to try the yakitori I haven’t had yet. The sashimi assortment was beautifully presented, and I also enjoyed the shiso (perilla) and tsuma (garnishes) served around it.
Source:de21ba9070's review
太郎丸ex
Every dish was very good. As recommended, the lemon sour was one of the best lemon sours I have ever had at a restaurant. Every dish we ordered was excellent.
Source:太郎丸ex's review
109
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Photograph:MATSUMUSA
A4 Wagyu Noko Cheese Tachikawa Amore is a stylish meat bar located a 2-minute walk from Tachikawa Station on the JR Chuo Line.
Inside, the stylish interior includes tables for two and Semi-private rooms with round tables.
Photograph:ぱくぱくダイアリーpkpk
They offer a wide range of creative dishes made with A4-rank Wagyu.
The “Beef Outside skirt Steak,” served with French fries, is a dish you can enjoy with a house special soy sauce-based sauce or salt. It is said to have a pleasantly firm bite.
Photograph:n(o_b)u
The must order “Special A5 Wagyu beef sushi” is aburi meat sushi topped with beautifully marbled beef. It is a popular item on the All you can drink course, but you can also order it A la carte.
It has a rich sweetness from the fat, yet still feels light on the palate.
The fries were freshly fried and crispy, and the seasoning on the yangnyeom chicken and the chicken, prosciutto, roast beef, and sausage like the ones in the photo was just right, pairing perfectly with the drinks! To finish, the cheese risotto and desserts were also delicious! I think this place is highly recommended for large group gatherings and parties! I would definitely love to come back again
Source:https://tabelog.com/en/tokyo/A1329/A132901/13234803/dtlrvwlst/B517280803/
Komemoko
This restaurant had great food and made me want to come back again. The salad was generous too, and the niku-zushi (meat sushi) was amazingly good～♡
Source:Komemoko's review
109
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Photograph:asa1asa2
Kemuri in Tachikawa is an izakaya where you can enjoy asabiki yakitori (grilled chicken made from freshly butchered birds), maguro (tuna), and obanzai (Kyoto-style home cooking).
The interior, filled with the warmth of wood, is said to feel easy to drop into no matter the size of your group. There are counter seats, playful loft seats, and Semi-private room Sunken kotatsu seating, among others.
Photograph:ふぅ☆☆☆
The yakitori at this restaurant uses Kenmidori (chicken from Yamanashi Prefecture), which the chefs carefully grill over charcoal with plenty of time and care.
In addition to the standard cuts, they also offer many rare parts such as chochin, engawa, and sakezuri.
Photograph:レバさし美
The photo shows the “Yamakou Nama Honmaguro assortment.” This menu item uses high quality, fresh tuna from Yamakou, a tuna intermediate wholesaler.
It comes with an assortment of different cuts, including akami (lean tuna), chutoro (medium fatty tuna), and cheek meat, and you can enjoy its melt-in-your-mouth taste.
I really enjoyed every dish here, from the yakitori (grilled chicken skewers) to the obanzai (Kyoto-style home cooking), and they were all very good. The Kara-age of daikon radish was especially a new experience for me. When I bit into it, flavorful juices overflowed from beneath the crisp coating. I thought it was a standout dish. I also enjoyed the nice atmosphere of the restaurant.
Source:https://tabelog.com/en/tokyo/A1329/A132901/13129399/dtlrvwlst/B516440266/
rytr.sti0001k
I tried the specialty chochin (grilled chicken ovary and yolk) for the first time, and it had a rich taste like egg yolk. The atmosphere inside the restaurant was also nice, and I had a very pleasant time.
Source:rytr.sti0001k's review
131
