Izakaya (Japanese pubs) to visit in the Azabu-Juban area! 20 recommended picks

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Azabu Juban Sakana to Gyuja is an izakaya in Azabu Juban run by an owner who is very particular about sourcing ingredients, and it charms guests with its hideaway-like atmosphere. As the name suggests, this is a place where you can enjoy tasty kappo (Japanese fine dining) dishes made with fish and beef.

The restaurant also has a wide lineup of Japanese sake, including rare local labels, so even serious drink lovers are likely to leave satisfied.

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The "ozukuri no moriawase (sashimi assortment)," which people say reflects the owner's generous spirit, is one dish you will definitely want to order.

It comes with decorative carrot cuts for a beautiful presentation, and every piece is said to be firm and as fresh as it gets.

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The Clay Pot rice that many people order To finish a drinking party is very popular, with a wide variety of options and every one said to be delicious.

The photo shows the restaurant’s recommended “Iwashi (sardine) and ume (Japanese plum)” Clay Pot rice. It comes with shibazuke (pickled eggplant) and takuan (pickled daikon), so you can enjoy the texture too.

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Juban Ukyo is an izakaya with great access from Azabu-juban Station. They offer more than 60 kinds of unique creative dishes.

The interior is said to be a chic space with subdued lighting. Since it is not noisy, it is perfect when you want to enjoy conversation and drink at a relaxed pace.

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The "Truffle Tamago Kake Gohan (rice topped with raw egg)" is such a popular menu item that some people visit just for this dish.

Reviews also said that the aroma, temperature, and the amount of truffle shaved on top are all just right, making it something you want to eat again and again.

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The matsutake (pine mushroom) and uni (sea urchin) chawanmushi seems like a great match for Japanese sake.

The aroma of matsutake rising softly pairs perfectly with the rich taste of uni, while the gently flavored dashi broth brings the whole dish together.

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Azabu Juban Soba Izakaya Sobagoya is an izakaya with a modern feel that focuses on soba (buckwheat noodles). You can choose the grind of the flour and the thickness of the noodles to suit your taste, so it is especially recommended for soba lovers.

Of course, the snack menu is also extensive. It looks like a useful spot for all kinds of occasions, from meals to drinks.

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The restaurant's signature dish is "Kamo Chirashi Seiro."

The firm soba noodles are said to have an elegant, deep aroma. They pair perfectly with the rich flavor of the duck dipping broth, which is packed with chunky pieces of duck, making this an outstanding dish.

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The look of the dashimaki tamago (Japanese rolled omelet) topped with an egg yolk is eye catching too. This dish lets you fully enjoy the flavor of Ran-o (egg brand from Oita).

The many layered egg is light and gently flavored, and it is also said to taste great with grated daikon radish and soy sauce.

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Takkannmari Daigaku is an izakaya near Azabujuban Station where you can enjoy an authentic Korean atmosphere. As the name suggests, the specialty here is dakhanmari (Korean whole chicken hotpot).

Inside, the restaurant has a lively pop-style look with red and black as the main colors. It is perfect when you want to have a fun time with friends.

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The Hot Pot dish "takkanmari (whole chicken Korean Hot Pot)," made boldly with a whole chicken, is rich in collagen, so it is said to be especially popular with diners.

The soup has a rich flavor packed with the good taste of chicken, and the chicken itself is also said to be tender and excellent.

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If you like spicy food, one dish you should try is “chukumi.” It is a spicy stir-fried dish of octopus with Horumon and chicken.

Adding honey mayonnaise softens the heat and makes for a nice change in flavor.

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Jidori Kappo Inagaki Azabu Juban is a restaurant where you can fully enjoy dishes made with Akita Hinai jidori (Akita free-range chicken), raised in the foothills of the Ou Mountains, right in Azabu Juban.

The interior is said to be a cozy space with a hideaway feel. You can enjoy it in different ways, whether drinking solo at the counter or having a good time with a group at a table.

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The yakitori (grilled chicken skewers) cooked over charcoal are said to be large and juicy, one by one.

The photo shows the nicely browned tsukune (chicken meatball skewer). With aojiso (green perilla) mixed in, it has a fresh flavor.

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The "Tokusei Oyako-don (special chicken and egg rice bowl)" is perfect To finish a night of drinks, with soft, silky egg and richly seasoned dashi working really well together for an excellent dish.

There is also a mini size, which is nice because you can enjoy it without overdoing it even when you're already Manpuku.

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Azabu Reimei is an izakaya (Japanese pub) near Azabu-juban Station in a convenient location, yet it has the calm feel of a hidden retreat. It also uses seasonal ingredients, and it is nice that the menu changes with the seasons.

The restaurant has an open counter, so you can also enjoy your meal while watching the cooking.

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The restaurant's signature dish is the "Jumbo Mushroom Steak." It is such a popular menu item that it sometimes sells out.

You can also enjoy watching it grill right in front of you, and the aroma that rises through your nose is said to be irresistible.

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"Reimei no Reimen" comes topped with plenty of lemon, giving it a fresh look. This deluxe dish features springy noodles topped with nikumiso (seasoned meat miso), kimchi, and boiled egg.

The sauce is said to be excellent and light enough to enjoy easily, so it is also perfect To finish.

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Yakuzen Hinabe OSHIDORI is an izakaya near Azabu-juban Station with a hideaway feel, where you can enjoy authentic yakuzen hinabe (medicinal Hot Pot). It uses more than 10 kinds of kampo (traditional herbal medicine) and yakuzen (medicinal cuisine), and is said to warm you up from the core.

The calm interior mainly has Private room seating. It looks like a place where you can enjoy your meal without worrying about who is around you.

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The yakuzen hinoe Hot Pot (medicinal Hot Pot) comes with two kinds of soup: a mild paitan soup and a mala soup with a good balance of heat and numbing spice.

There is also a wide range of ingredients, including vegetables, mushrooms, and meat assortment, and they are said to go perfectly with both soups.

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The restaurant’s recommended “Oshidori (mandarin duck) Course” comes with a choice of dessert.

The photo shows the “annin dofu (apricot kernel tofu pudding),” which is said to have an amazingly smooth texture. It seems like a great way to reset your palate after spicy food and finish the meal on a refreshing note.

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Azabu Juban Shimoi is an izakaya where you can enjoy Beef Tongue shabu-shabu and creative Japanese cuisine in a grown-up space that opens beyond a stone-paved entrance.

They also offer a wide range of alcoholic drinks, including Japanese sake, wine, and shochu. They even have original house sours, so people who enjoy drinking should have a good time too.

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The restaurant's signature dish is "Beef Tongue shabu-shabu." Beautifully presented, it is a dish you can enjoy with your eyes as well.

The meat is said to be tender and juicy. After quickly swishing it through the dashi broth, it is best enjoyed with truffle salt, ponzu sauce, and sesame oil to change up the flavor.

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The original sour, "Kyukyoku no Shimoi Sour," packed with plenty of lemon ice and lime ice, is hugely popular.

It is said to be light and easy to drink, so it is a good pick when you want to refresh your palate after rich dishes.

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Tatamize is an izakaya (Japanese pub) that uses vegetables and rice grown in its own garden, along with natural seafood sourced directly. It is particular about additive-free and pesticide-free ingredients, so it is recommended for people with an organic mindset.

The interior has a calm atmosphere, and the staff's service is said to be pleasant as well. It is also perfect for hosting someone important.

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The restaurant’s signature dish is Clay Pot rice. This dish is made by cooking partially milled rice together with seasonal ingredients.

The photo shows anago (conger eel) shirayaki Clay Pot rice. The fresh nori and myoga (Japanese ginger) add a nice accent, and it is said to be excellent.

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The "obanzai (Kyoto-style home cooking) assortment" is also perfect as a snack to go with drinks. This wholesome plate uses plenty of homegrown vegetables raised without pesticides.

Each item is said to have a gentle, comforting flavor, letting you fully enjoy the natural taste of the vegetables themselves.

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Sakura Toriizaka is an izakaya where you can enjoy dishes made with fresh seafood sourced from Toyosu and kuroge Wagyu (Japanese Black Wagyu) graded A4 or higher.

Another draw is the lineup of local sake from all over Japan, from Hokkaido to Kyushu. Reviews also say that while staying right in Azabu-Juban, you can fully enjoy the feeling of traveling through many different prefectures across Japan.

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The "ozukuri assortment (sashimi assortment)" lets you enjoy fresh seafood that changes daily. The photo shows an assortment of aburi isaki (lightly seared grunt), hirame (flounder), hotate (scallop), madai (Sea Bream), and shimaaji (striped jack).

You can eat it with five kinds of soy sauce, including dashi soy sauce and oyster soy sauce, so you can enjoy a range of different flavors.

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Another appealing point is the wide lineup of Japanese sake, which also earns high praise from Japanese sake fans.

The photo shows "Ippakusuisei Junmai Ginjo," a local sake from Akita. It is said to have an excellent balance of crispness, umami, and acidity, making it a great choice to enjoy with a meal.

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Awa Yoshida is an izakaya in a convenient location close to Azabu-Juban Station, where you can enjoy casual kappo (Japanese fine dining-style) dishes that reflect the four seasons.

The interior is said to be a Japanese-style space lit by soft lighting. It has an atmosphere that is perfect for hosting someone Special or celebrating a Special day.

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One popular menu item even drew reviews saying, "This is a must-order": "Awa-gyu (Awa beef) shabu-shabu." You can fully enjoy the rich flavor of Awa-gyu, finely marbled with delicate streaks of fat.

Shabu-shabu with watercress, wakame (seaweed), and kombu kelp is said to make it taste even lighter and healthier.

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The dish that appears as the course finale is Awa Tarai Udon.

It is smooth and easy to slurp down, and it is also said to taste great not only with the udon broth but also dipped in the ponzu sauce for the shabu-shabu.

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"Azabu Amijo" is an izakaya (Japanese pub) near Azabu-Juban Station, with "heartwarming Japanese food" as its motto. This popular spot serves carefully prepared washoku (traditional Japanese cuisine) made with familiar ingredients.

The interior has a bright and casual feel, and it is said to be easy to visit even with the family.

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A recommended main dish is the charcoal grilled fish, cooked over Kishu Binchotan (Kishu white charcoal).

The photo shows tara (cod) saikyo-yaki (Kyoto-style miso grilled fish). Since they use seasonal ingredients, it is the kind of dish you will want to order again and again in different seasons.

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They also recommend the wide variety of small kobachi (side dishes). If you come with a large group, they will divide them into portions for each person, so they are convenient when you want to share.

The photo shows buri-daikon (simmered yellowtail with daikon radish), which gets reviews calling it outstanding. It is said to have a flavor so good that it makes the rice go down easily all on its own.

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Azabu369 is a stylish izakaya with great access from Azabu-juban Station. You can enjoy small plates and obanzai (Kyoto-style home cooking) prepared by an experienced head chef.

Many of the Japanese sake and wines stocked inside include seasonal limited editions, so it is also nice that you can enjoy one-time-only encounters.

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The restaurant’s specialty is the head chef’s special obanzai (Kyoto-style home cooking). They always have 5〜6 kinds available, including iburigakko (smoked pickled daikon) potato salad and nikumiso (seasoned meat miso) with fresh green peppers.

If you are not sure what to order, the obanzai Omakase 3-kind platter is a good choice.

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The habetsuki yaki gyoza (pan-fried dumplings with crispy wings) seems like a great choice both as a meal and as a snack to go with drinks. It features a soft filling packed with the savory flavor of vegetables and meat.

The garlic flavor is said to be fairly mild, so even people who worry about the smell can enjoy it with peace of mind.

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Izakaya Ajito Azabu Juban Honten is a casual taishu izakaya (Japanese-style pub) located right in front of Azabu Juban Station. It is known for its lively, bustling atmosphere and the kind of easygoing feel that makes it simple to drop by on a whim.

Inside, the space has a warm, old-school feel. This is the perfect spot when you want to have a fun time with family or friends.

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The restaurant’s signature dish is the 20mm-thick “Atsugiri Hamukatsu (thick-cut fried ham cutlet).” It seems like a great match with alcohol.

The lightly crisp fried cutlet is hearty and juicy, and said to be irresistibly good.

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The “torotama-yaki” is said to have a light texture that melts in your mouth, made by gently cooking tororo (grated yam) and egg with dashi broth until fluffy.

Simple yet carefully made with quality ingredients, this dish is said to feel luxurious.

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Shirokane Sandaime Buta Tatsu is an izakaya (Japanese pub) specializing in pork dishes, located right by Roppongi Hills. Among menu items such as shabu-shabu and pork sukiyaki, the bacon is said to be in a class of its own.

The interior has a chic feel, and if you sit at the counter, it apparently feels almost like being in a bar.

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The "Aburi of house-made Premium Loin bacon" is said to be so good it will change the way you think about bacon. Its simplicity lets the quality of the ingredients shine.

It is lightly seared until fragrant yet still surprisingly tender, and with one bite, the sweetness of the fat fills your mouth.

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Another signature dish at the restaurant is buta tatsu no shabu-shabu (pork Tatsu hotpot). Because the pork is such good quality, it is said to release almost no scum even when swished in the broth.

The soup, packed with vegetables, has a gentle salt-based flavor and is said to be deeply comforting and delicious.

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Kushiage Ageage is a restaurant where you can enjoy Osaka-style kushiage (deep-fried skewers) near Azabu-Juban Station.

They also offer a full range of izakaya menu items besides kushiage, making it a handy spot when you just want to grab a quick drink. They stay open until late at night, so some people also use it as a second stop.

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The kushiage (deep-fried skewers) are fried in high-quality oil, and the fine batter comes out light and crisp, so you can keep eating without worrying about feeling too heavy afterward.

There is a wide variety to choose from, but "young corn" and "renkon (lotus root)" seem to be especially popular.

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They also offer a full lineup of izakaya-style dishes beyond kushikatsu (deep-fried skewers).

The photo shows “nasu to piiman no agebitashi,” fried eggplant and green peppers topped with plenty of grated daikon radish and ponzu sauce. Adding in a light and refreshing dish like this should make it easy to enjoy plenty of kushiage (deep-fried skewers) too.

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Juban Shurakuba is an izakaya where you can enjoy Teppan-yaki seafood delivered directly from Toyosu Shijo (Toyosu Market). Because it is served from the tanks inside the restaurant, you can fully enjoy the just-prepared freshness.

The interior is a relaxing space, and it is also perfect when you want to have a lively time with a large group.

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For a Banquet, the recommended choice is the “Omakase Course,” which lets you enjoy a good balance of seafood and meat. It also comes with a finishing dish and dessert, and people say it is delicious from start to finish.

The staff grills everything for you, so even first time visitors can relax and enjoy it.

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For the final dish of the "Omakase Course," you can choose from two options: asari (clam) fried rice or asari udon.

The photo shows the "asari fried rice." The broth, packed with the flavor of the clams, comes through really well, making it a highly Manzoku dish.

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O’denbar Umami Azabujuban is an izakaya popular for its fresh seafood and Kansai-style oden. It also offers a wide selection of Japanese sake and wines, specially chosen by the owner.

The interior is a calm Japanese-style space and includes fully private rooms. Guests can relax without worrying about others and enjoy a luxurious time.

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The "Honjitsu no Osashimi 3-ten Moriawase (today's 3-item sashimi assortment)," which lets you enjoy fresh fish delivered directly from Toyosu (Toyosu Market) on a daily rotating basis, is a must-order dish to pair with Japanese sake.

The slices are cut on the thicker side, so it looks very satisfying.

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The restaurant's specialty, authentic Kansai-style oden, comes in 5-item, 8-item, and 10-item assortments, so it's nice that you can choose based on how hungry you are.

They offer more than 20 kinds of oden ingredients, and the selection changes with the seasons. It makes you want to go back again and again.

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Azabu Juban Obanzai Kichi is an izakaya serving obanzai (Japanese home-style small dishes) from a wide range of genres on a daily rotating menu. They also offer a large selection of Japanese sake and Imo Shochu, so this place is especially recommended for people who enjoy drinking.

The chic interior creates a cozy space that feels easy to visit even on your own.

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The moment you step into the restaurant, you are said to be struck by the rows of obanzai (Kyoto-style home cooking) lined up across the counter. Each carefully prepared obanzai is packed with dashi (Japanese soup stock) flavor and said to be excellent.

The photo shows stir-fried gizzard and garlic chives with black pepper.

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The restaurant’s signature dish is oden, simmered slowly in shijimi (basket clam) broth. In addition to the standard ingredients, the wide selection is a big draw, ranging from unusual items like satoimo (taro) and negi-bukuro (fried tofu pouch filled with green onion) to seasonal limited offerings.

If you are not sure what to choose, the "4-kind assortment" is a good pick.

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Hyakusai Ukyo is an izakaya (Japanese pub) where you can enjoy small dishes and drinks in a stylish setting. The menu has a wide range of options, from luxurious dishes topped with truffles to more casual items.

There are also plenty of counter seats inside, making it a great spot for drinking solo.

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The "Ukyo Rice bowl" is a menu item that was created after the owner went viral online for eating Yoshinoya's pork Rice bowl and beef plate together.

The beef and pork, inspired by Yoshinoya's items, go very well with the white rice, and people say they finish it in no time.

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Creative dishes that pair truffles with izakaya menu favorites like French fries and Mazesoba are hugely popular. It’s nice that you can enjoy a luxury ingredient in a casual way.

The photo shows the "truffle potato salad," topped with plenty of truffles for a striking look as well.