20 popular izakaya (Japanese pubs) around Otsuka Station where you can have fun and enjoy a good drink

Photograph:純米狂＠takezo

An izakaya where you can enjoy a good selection of Japanese sake and Japanese cuisine made with seasonal seafood. It is located about a 3-minute walk from Otsuka Station, around the back of Sugamo Tenso Jinja (Sugamo Tenso Shrine).

A unique restaurant that serves Japanese-style ramen as Mendokoro Miyaho during the day. At night, it is by reservation only.

Photograph:wt31

The sashimi assortment is said to be a lavish spread of fresh fish caught that very morning, with great variety and volume for top-notch Manzoku.

Skilled chefs carefully adjust their knife work to match each type of fish. The menu also offers a wide range of fish dishes, including grilled fish and simmered dishes.

Photograph:MTMT-A-TMTM

Here, the "sakana moriawase (assortment of dishes paired for drinks)" is designed with one priority in mind: how well it goes with alcohol. This thoughtful assortment is made with dishes you have not ordered.

For Japanese sake, well-known labels delivered directly from breweries across Japan line the menu, and on some days they have nearly 50 kinds of sake available.

Photograph:ぽよろぐ

Jizakeya Motto is a Japanese-style izakaya run by an owner with deep experience in Japanese cuisine. You can enjoy snacks made with seasonal ingredients, centered on Junmaishu and warm Japanese sake served as atsukan (hot sake).

Inside, the calm wood-toned space is lined with bottles of Japanese sake and sake barrels, making it a fun place for sake lovers just to look around.

Photograph:gussan0992

If you want to enjoy the tastes of the season, the "ozukuri (sashimi) assortment" is a must.

The fish delivered straight from the market all have a bright sheen and a firm, springy texture, with no off notes at all. You can enjoy them with a range of yakumi (condiments) such as ginger, wasabi, and sudachi (Japanese citrus).

Photograph:ki-1

Game dishes sourced directly from hunters are this restaurant's specialty. They serve unusual meats such as venison, higuma (brown bear), and inoshishi (wild boar).

This is the "Today's 2 Kinds of Game Charcoal-Grilled Assortment." The meat is simply grilled over charcoal to bring out its flavor, making this a dish where you can enjoy the differences in texture between the meats.

Photograph:青森にんにく

Bakushuan Otsuka Ten, about a 2-minute walk from Otsuka Station, is an izakaya where you can enjoy fresh oyster dishes as snacks with craft beer and Japanese sake.

It is a small space with counter seats and 5 tables, so it is best for visiting in a small group.

Photograph:あさイチさん

They offer a lineup of oyster dishes designed with Japanese sake pairings in mind. Their "nama-gaki (fresh oysters)" include a wide selection of oysters Specially chosen from around Japan, so you can enjoy the differences in flavor from each production region.

From creamy ones to those with a rich Fresh Scent of the Ocean, you can compare the unique character of oysters from different production regions.

Photograph:えすい

The "Oyster Fry and Chips (Large)" is a plate of large oysters fried in a light batter. With one bite, juicy flavor is said to burst out.

The batter is said to drain oil well, letting you taste the oyster flavor directly. It is said to pair especially well with craft beers that have a strong bitterness.

Photograph:itadakimasuu10

Yattoko Otsuka Honten, about a 3-minute walk from Otsuka Station, is a casual izakaya that has a reputation for being affordable and delicious. The menu centers on charcoal-grilled kushiyaki (grilled skewers) and classic izakaya dishes made with Domestic ingredients.

The interior has a lively feel, while still offering a relaxed place to enjoy a meal. It is one of the places loved by nearby businesspeople and locals.

Photograph:尚king

Yakitori (grilled chicken skewers), made by skewering different cuts of chicken and grilling them over charcoal, is especially popular.

Among the many options, many reviews say that the "Tsukune Senpai" is outstanding. This skewer is made with ground chicken mixed with chicken cartilage and oba (perilla leaf), then wrapped around the skewer, and people say you can enjoy the meat’s flavor directly along with its nice crunchy texture.

Photograph:食べて飲んで元気いっぱい

The year-round "Domestic gyu-motsu nabe (beef offal Hot Pot)". This Hot Pot, loved in Fukuoka Prefecture, is made with beef offal and plenty of vegetables as its main ingredients.

They use only small intestine, known for its plump and bouncy texture, and its fat is said to have an especially nice sweetness. In the light salt-based soup, the good flavors of the offal and vegetables gradually melt in.

Photograph:k.gourmeet

"Nihonshu Shoten YODARE Otsuka Ten" is a Japanese-style izakaya located a 4-minute walk from Otsuka Station. The concept is to casually enjoy Japanese sake and seasonal fresh seafood.

They serve Special Japanese sake selected from across Japan by the glass. The compact interior is centered around counter seating, making it ideal for dining in small groups.

Photograph:ogesh970

The fresh fish shipped directly from fishing ports around Japan can be enjoyed with minimal preparation that makes the most of its freshness. The photo shows a plate with an assortment of that day's recommendations.

For wasabi, they use hon-wasabi (true wasabi) from Shizuoka Prefecture, a well known production region. You grate it yourself, so you can enjoy its rich aroma and refined heat.

Photograph:ayase1995

They offer a selection of seasonal labels of Japanese sake from 30〜50 breweries across Japan. For people who are new to Japanese sake, they serve it from small glass portions and will also teach you how to choose and enjoy it.

For those who want to drink a lot, they also offer an All you can drink Japanese sake plan.

Photograph:ラーメンマンジュニア

Kochi Ate to Sake Hotaeru is an izakaya run by an owner from Kochi Prefecture. You can enjoy local dishes from Shikoku, mainly Kochi Prefecture, along with local sake that is hard to come by in Tokyo.

Although it is located on the basement level, the space is bright and spotless. It is said to be decorated with folk crafts from Kochi Prefecture and bottles of local sake.

Photograph:RIKO1401

The fresh fish delivered directly from Tosashimizu Fishing Port in Kochi Prefecture is all said to be top notch in freshness. The local specialty katsuo tataki (seared bonito) lets you enjoy bonito with a firm texture and rich flavor.

The fragrant aroma of the seared skin and the generous yakumi (condiments), including onion and garlic, are said to add a nice accent.

Photograph:RIKO1401

They also offer a wide range of utsubo (gray triggerfish) dishes, a Kochi Prefecture specialty that is hard to find in Tokyo. This fish is known for its mild flesh and soft texture, and you can enjoy it as Kara-age or sashimi (raw fish).

They keep about 20 kinds of sake from breweries in Kochi Prefecture on hand at all times. The selection changes regularly, and they also carry seasonal limited edition sake.

Photograph:いけもぐ@池袋グルメ

This izakaya lets you casually enjoy unagi (freshwater eel), a premium ingredient. It is located inside Tokyo Otsuka Noren-gai, an area packed with izakayas, and the neighborhood also has a lively atmosphere.

While it is a specialty shop offering many different eel cuts and cooking styles, one of its big draws is the izakaya-level pricing. The cost performance is outstanding.

Photograph:よしお酒

Instead of the standard jubako (tiered lacquered box) style that is classic for eel, it is served as skewers and snacks that pair well with alcohol.

The “unagi kushi (grilled eel skewer)” is said to be grilled to perfection, with crispy skin and tender flesh. They also offer rare cuts such as liver and head, and the sweet-savory sauce is said to be addictively good.

"Umaki (rolled omelet with eel)" is a Japanese eel dish made by wrapping egg around kabayaki-style eel glazed with tare sauce.

It is said to be a dish where the savory aroma of the eel and the refined flavor of dashi soaked into the egg come together beautifully. The soft, springy texture is also hard to resist.

Photograph:kaish865

Yakiton Sakaba Maruko is an izakaya centered on yakiton (charcoal grilled pork skewers), made by skewering pork and grilling it over charcoal. They say the classic izakaya atmosphere, with a feel of Tokyo's old downtown charm, is hard to resist.

For people who like to drink a lot, they also offer an All you can drink course with a lineup of dishes that pair well with alcohol.

Photograph:bob22

Yakiton (grilled pork skewers) centers on pork Horumon. They offer cuts such as kashira (pork cheek) with rich fat, harami (skirt steak) packed with meaty flavor, and reba (liver) with a smooth texture.

The charcoal aroma comes through, and they are grilled to perfection, juicy on the inside. You can choose from tare sauce, salt, or miso for seasoning.

Photograph:MASUIDAISUKI

The speedy menu item "motsu nikomi (stewed offal)" served in just 10 seconds is also a popular dish. This rich dish is made by simmering pork Horumon and root vegetables in miso.

For drinks, the lineup includes many favorites from Tokyo's old downtown areas, such as the shiso flavored "Vice" and the beer like "Hoppy."

Photograph:Cちゃん

Shukou Hokusai is an izakaya in Tokyo Otsuka Noren-gai, making use of a renovated old Japanese house. The space is said to be lovely, with decorations and illustrations full of Japanese charm.

It is well known as a place where you can casually enjoy traditional washoku (Japanese cuisine) as small plates.

Photograph:とまとまともも

Oden (Japanese one-pot dish) made with natural dashi broth and no chemical seasonings. The good flavor of the broth soaks well into the ingredients, making this a richly flavored simmered dish.

The assortment includes five recommended ingredients of the day. Available only in winter, the piping hot ingredients and broth warm you right to the core.

Photograph:RIKO1401

A creative menu of ate-zushi (small plate sushi) lets you enjoy sushi with the strong feel of a full meal more like bar snacks.

They offer a lineup of bold sushi topped with meat, such as "Aburi Shimofuri Wagyu (seared marbled Wagyu)" and "Shin Niku Tsuna Mayo no Temaki (new meat tuna-mayo hand roll)." They use slightly sour red vinegar rice, so you can enjoy it without dipping it in soy sauce.

Photograph:tabelog.com

Otsuka Dansu is a restaurant that adds modern touches to a classic izakaya (Japanese pub). Its friendly feel is part of the appeal, making it great for a second stop or a quick drink.

With a capacity of about 30 people, the casual interior is said to have a lively atmosphere where you can have a good time.

Photograph:493582

Oden, available year round, is a dish simmered for a long time in a carefully made broth from katsuobushi (bonito flakes), niboshi (dried sardines), kombu kelp, and other ingredients.

In addition to standard ingredients like daikon radish and fish cakes, they also offer many unusual kinds of oden, such as "Mukitate Kaki (freshly shucked oysters)" and "Marugoto Tomato (whole tomato)."

Photograph:ひのしー

The seafood menu is also extensive. You can enjoy seasonal seafood from around Japan, selected by the owner at the market every day. Hon-maguro (bluefin tuna) and buri (yellowtail) are cut into thick slices, letting you fully enjoy the fish’s natural texture.

The quality of the hon-maguro is said to be very high, with rich fat and a strong sweetness, and its melt-in-your-mouth texture is outstanding.

Photograph:furusato.site

Wine to Japanese sake Izakaya Hana is an izakaya serving creative Japanese food that pairs well with Japanese sake and wine. The cuisine is based on washoku (traditional Japanese cuisine) and features dishes with Western touches.

Inside, the restaurant has a modern space with calm lighting. It is located on the 5th floor of a building, a 3-minute walk from Otsuka Station, and has a hideaway-like atmosphere away from the noise of the city.

Photograph:l.mei

You can enjoy ingredients such as sashimi, horse meat, and chicken with creative twists. A standard first order is the "Appetizers 3-item set".

It includes three items that pair perfectly with drinks, such as shira-ae (tofu dressing) made with seasonal fruit dressed with tofu and sesame, sakekasu (sake lees) cream cheese, and pickles.

Photograph:えこだねこ

The signature dish is "Chicken Shio Kara-age with Earl Grey Tea Salt." You can enjoy this simple, crispy and juicy Kara-age with salt blended with Earl Grey tea.

The fresh aroma and slightly bitter taste come together well, creating an original and delicious flavor that spreads across your mouth.

Photograph:オールバックGOGOGO

Kitaotsuka Tomoshi is a Japanese restaurant centered on dishes made with jinenjo (Japanese wild yam), which is native to Japan, along with freshly cooked rice. In the evening, they also serve à la carte dishes and alcohol, so you can enjoy it as an izakaya (Japanese pub).

The interior has a Japanese style and makes use of a kominka (traditional Japanese house). The exterior has a historic feel, but the renovated interior is clean and comfortable.

Photograph:ダワワ

Jinenjo (wild yam) is a mountain delicacy much like nagaimo (Japanese yam). When grated, it is said to have a very strong stickiness and rich flavor. It is also served at dinner.

The rice is cooked in a hagama (traditional iron pot) per person, giving it a plump finish. A traditional Japanese way to enjoy it is to pour grated tororo (yam paste) over it.

Photograph:nitolon

The menu also has a great selection of fresh fish dishes shipped directly from Toyosu Shijo (Toyosu Market), one of Tokyo’s leading seafood markets. The sashimi assortment comes with house made ponzu sauce, ginger, and other condiments, so you can enjoy it with your favorite toppings.

It also pairs perfectly with beer and Japanese sake, making it a great way to start the meal.

Photograph:我意

"Okinawa Sakaba Haminami" is an izakaya specializing in Okinawa cuisine, run by an owner from Okinawa Prefecture. It focuses on traditional Okinawan home cooking and is popular for letting you enjoy local flavors while staying in Tokyo.

Relaxing Okinawan folk songs play in the background, and the space is said to be part of the charm, with a real Okinawa feel.

Photograph:マウンテンキング

They offer a full lineup of traditional Okinawan dishes made with fresh ingredients shipped directly from the area. The drinks selection also has Okinawa-only favorites such as Orion Beer and awamori (Okinawan distilled liquor).

"Umi-budo (sea grapes)" is a classic Appetizers dish with a popping texture and a Fresh Scent of the Ocean that keeps you coming back. It is a type of seaweed harvested in Okinawa.

Photograph:Sugiura G

Goya chanpuru (Okinawan bitter melon stir-fry) is one of Okinawa’s best-known local dishes. This dish stir-fries goya (Okinawan bitter melon) with tofu and egg.

The goya’s distinctive bitterness is said to blend well with the flavor of Japanese-style dashi, making it a great match for drinks. The fragrant katsuobushi (bonito flakes) adds a nice accent.

Photograph:クロドベーズ

Sumibi Motsuyaki Sanbyoshi is a well-known spot for authentic motsuyaki (grilled pork offal), carefully grilled and said to be very good. It offers classic skewers and reasonably priced small plates that pair well with drinks.

The space has a casual feel where you can relax without any fuss. People use it for a quick drink or for hashigo-zake (bar hopping) across several places.

Photograph:めーぐー710

The main grilled skewers include about 20 kinds, centered on pork and beef motsu (offal). They carefully prep them in house every day, then grill each cut over charcoal to the ideal doneness.

None of the cuts have any off notes, and they say the liver is rich and creamy while the Heart has a nice crunchy texture.

Photograph:Shoko‪‪❤︎‬グルメ・カフェ巡り

The "Hakata shio motsu-nabe (Hakata-style salted offal Hot Pot)" is popular because you can casually enjoy it from 1人前. Unlike kushiyaki, it lets you enjoy the springy texture of motsu. It comes with plenty of motsu, and its rich flavor melts into the salt-based soup.

After some of the Hot Pot soup is left, the classic way to enjoy it is to add rice or noodles.

Photograph:tabelog.com

Kaisen Torizen Otsuka Ten is a Japanese restaurant that serves fresh seafood from around Japan and chicken dishes. It is popular for letting you enjoy authentic food at izakaya atmosphere and prices.

The interior has a traditional Japanese feel, with the savory aroma of grilled fish and the lively voices of the staff creating a very comfortable space.

Photograph:ぺこぷぺ

They stock fresh live fish with a focus on production regions and brands, including hon-maguro (bluefin tuna) from Takashima, Nagasaki Prefecture.

The sashimi assortment includes salmon with a sweet, melt-in-your-mouth texture, while white fish such as Sea Bream and sea bass are firm and springy, letting you directly taste the freshness.

Photograph:peko029

For its chicken dishes, the restaurant uses Kirishima-dori (chicken from Kirishima in Kyushu), a famous chicken-producing area, and Nanbu-dori (Nanbu chicken). The skewers are grilled over charcoal until juicy, with an emphasis on bringing out the chicken's natural springy texture.

They are said to come out with just the right char, crisp and fragrant, with the aroma of charcoal gently spreading out.

Photograph:azuki299

Nihon Eiko Sakaba Rokkii Kanai Otsuka Noren-gai is an izakaya where you can enjoy hearty meat dishes and fun, entertaining menu items. It is located in one corner of Tokyo Otsuka Noren-gai, and has the lively atmosphere you would expect from an izakaya.

The interior is spacious and spread over two floors. It is ideal for large groups or for occasions when you want to enjoy drinks in a lively setting.

Photograph:オムライス村

The menu focuses on small plates that go well with drinks, with a full lineup of classic izakaya dishes including seafood and grilled skewers.

If you visit with a group, the recommended choice is the "Rocky Chicken Kara-age." It comes with a big 600g portion, so the volume is excellent. There are 3 kinds of sauce, so you can enjoy it without getting tired of it.

Photograph:ともぴ | 東京グルメ

The “Self Dashi-make Tamago (rolled omelet with dashi)” is a hands-on menu item that you cook yourself using a dedicated frying pan at your table. The instructions are written clearly, so even first-timers can feel at ease.

Even if the shape falls apart, the batter is well seasoned with dashi, so it still tastes really good.

Photograph:クロドベーズ

Izakaya Satomi is a homey izakaya where you can enjoy homestyle cooking. This local spot is known for its Homemade à la carte dishes and the owner’s warm hospitality.

The restaurant is said to have many regulars and a friendly atmosphere. They also say it has a warmth that makes even first-time visitors feel welcome.

Photograph:和菓子とお酒

Their most popular item is the Homemade gyoza (dumplings), made in-house with filling prepared fresh every day. You can choose from combinations of ingredients such as pork, cabbage, and nira (garlic chives), and each one is said to have a nice crunchy texture.

The filling is packed in tightly and the dumplings are large, with pleasantly chewy wrappers. They are said to be very satisfying to eat.

Photograph:ぽこすけ1号

The "Aho Kitsune" in the photo is an original house-created appetizer.

This dish packs aburaage (deep-fried tofu pouch) with plenty of garlic and cheese, then lightly browns it. It has a toasty aroma and a bold flavor, and it is said to have many repeat customers.

Photograph:天下食園

Tenka Shokuen is about an 8-minute walk from Otsuka Station and is known for its tasty homemade a la carte dishes and wide range of set meal options. At lunch, it serves lunch meals, and at night, it works as an izakaya centered on small plates.

The menu is said to satisfy both people who want to relax with a drink and those who want a full meal.

Photograph:ＧО

The great value Otsukaresama Set is a menu option that comes with 1 drink and 3 kinds of otsumami (small appetizers) together.

It also includes the restaurant’s specialty, Jikasei Motsunikomi (house-made stewed offal). The tender, melt-in-your-mouth motsu is simmered until soft, and the sweet-savory sauce soaks in, making it a perfect match for beer.

Photograph:食べ忘録

The set meal menu offers a wide variety of choices, including grilled fish such as mackerel and salmon, meat dishes, and fried items. Everything is said to be seasoned on the bold side, which also goes well with drinks.

The photo shows the "Mixed Fry Set Meal," which lets you enjoy fried shrimp and fried aji (horse mackerel) at the same time.

Photograph:じゅりぽん

Nobuchan Otsuka Ten, about a 3-minute walk from Otsuka Station, is a casual taishu izakaya (Japanese-style pub) that is popular for its exceptionally fresh yakitori (grilled chicken skewers) prepared in the morning. It is said to be an easygoing spot where you can enjoy a wide range of otsumami (small plates) and drinks.

The small basement-floor interior is said to have a lively atmosphere, filled with the savory aroma of charcoal grilling.

Photograph:こうき9634

At Tsubushitate Yakitori, they skewer chicken in house after butchering it in the morning. Every skewer has a plump, springy texture, and the large pieces make them especially satisfying.

If you are not sure which cuts to choose, go with the Omakase 6-skewer assortment "Kushiyaki Course," which lets you enjoy the day's recommendations.

Photograph:koguchan

The "Tecchan Karami-yaki (spicy grilled offal)" is said to be a sweet and spicy dish that goes great with drinks.

It uses beef Aorta, and its firm springy texture lets more flavor come out the more you chew. It is stir-fried with plenty of vegetables.

Photograph:あっぴー24

"Yasai Maki Kushi no Omise Sumisu, Otsuka Ten" is an izakaya that serves yasai maki kushi (vegetable wrapped meat skewers), made by wrapping vegetables in meat and skewering them, along with Kyushu regional specialties.

In the refrigerated case in front of the counter seats, they display carefully skewered, brightly colored skewers. There are also table seats available in the back.

Photograph:あっぴー24

The "yasai maki kushi (vegetable wrapped skewers)" lineup includes around 20 kinds, such as tomato, lettuce, and mushrooms. Among them, the "tomato maki (tomato wrapped skewer)" is a longtime favorite.

The sweet and tangy taste of the tomato is said to balance out the richness of the meat fat. It is also said to be grilled to just the right point, leaving the tomato nice and juicy.

Photograph:あっぴー24

A Kyushu specialty, motsu-nabe (offal Hot Pot). It is served piled high with motsu and vegetables. As you keep eating, the flavor of the soup is said to get richer and richer.

There are two kinds: the soy sauce based and savory-spicy "Domestic beef kuro motsu-nabe (black offal Hot Pot)" and the "Domestic beef aka motsu-nabe (red offal Hot Pot)," topped with mentaiko (spicy cod roe).