Izakaya in Iwate Prefecture! 20 popular spots by area where you can enjoy drinks and snacks

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Banya Nagasawa, about a 10-minute walk from Morioka Station, is a charming izakaya pub that makes use of a Nanbu Magariya (traditional Iwate farmhouse) style building.

In a space filled with the warmth of a kominka (traditional old house), you can enjoy seafood mainly from the Sanriku coast and local Iwate sake.

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The signature Banya Hamayaki (fishermen's hut style seafood grill) lets you grill the seafood yourself over a shichirin (small charcoal grill).

Grilling hamaguri (hard clams), sazae (turban shells), shrimp, hotate (scallops), and tsubu (whelks) over charcoal brings out their toasty aroma and rich flavor, making it a dining experience that feels true to Morioka.

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The salt-grilled kichiji (channel rockfish) is a menu item with flaky flesh and impressively rich fat.

By finishing it with just salt, the natural flavor of the fish stands out, and it is well liked as a deeply flavorful dish right down to the meat around the bones.

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Sanmaime Sukegoro Odori Ten is an izakaya about a 10-minute walk from Morioka Station, where you can relax in all-room Sunken kotatsu seating Private rooms.

The chandeliers arranged across the ceiling make a strong impression, and the space feels calm with just the right touch of elegance.

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The signature sashimi assortment centers on fresh fish sent direct from the fishing port, and it is said to stand out for its thick cuts and freshness.

It also includes substantial pieces like hotate (scallop), making it a plate that delivers great texture and a high level of Manzoku.

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The popular menu item "Tori Okaka Kara-age" has a crisp, fragrant outside and a juicy inside filled with meat juices.

The flavor of katsuobushi (bonito flakes) layered over the coating adds richness, and the finish is light, making it a good match for alcohol.

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Nihonshu Bar Haru, a 10-minute walk from Morioka Station, is an izakaya with a wide selection of Japanese sake, centered on local Iwate labels.

The calm interior, centered around counter seating, is well liked for its setting where you can take your time with a drink in the softly played background music.

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The "Omakase 5 Appetizer Plate" is an assortment of several small bites, centered on roast beef prepared with Japanese sake.

It is said to be colorful and put together so you can enjoy Japanese sake while savoring the changing flavors.

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The classic "iburigakko (smoked pickled daikon radish) & cream cheese" is a well-loved dish that brings together the crisp bite of smoky daikon radish and the mild richness of cream cheese.

It is said to be a popular snack with a nice balance of saltiness and umami that brings out the flavor of Japanese sake.

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Sanriku Sengyo to Sumiyaki Gyutan Kakko Morioka Ekimae Ten, a 5-minute walk from Morioka Station, is an izakaya centered on Sanriku seafood and gyutan (beef tongue) dishes.

The spacious basement interior feels open, and people also say the smooth service through QR ordering makes it easy to use.

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The “sashimi takarabune-mori (treasure boat sashimi assortment)” is a luxurious dish that lets you enjoy thick-cut sashimi served in a funamori (boat-shaped presentation). There are assortments with many different kinds available.

The fish is plump and pleasantly firm, really showing off its freshness. The slightly sweet soy sauce brings out the natural umami of the ingredients, making it the kind of flavor that keeps your drinks flowing.

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The "Sendai atsugiri gyutan (thick-cut beef tongue)" is a signature dish that is more tender than it looks, with a juicy texture.

It has a solid thickness yet bites through easily, and the more you chew, the more flavor spreads. It also goes great with alcohol.

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Located about a 3-minute walk from Morioka Station down a side street, Uodonya Uokinta is an izakaya centered on seafood delivered directly from Sanriku (the Sanriku coast).

At the first-floor counter, you can watch the cooking up close, and with Sunken kotatsu seating Private rooms and a Banquet hall as well, it is known as a relaxed place to spend time.

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The “Sashimi Assortment (5-item assortment)” is a generous plate built mainly around fresh fish from Sanriku (the Sanriku region).

The slices are thick, and the freshness really stands out. It lets you enjoy the fish’s natural flavor as it is, and it is said to be highly satisfying.

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"Ha-wasabi shoyu-zuke (soy-marinated wasabi leaves)" is a standard snack with a nice balance of mild heat and the rich depth of soy sauce.

Its fresh kick keeps you coming back, and it is said to be well suited to enjoying in small bites. It is often enjoyed with local sake from Iwate, and is considered one dish people choose between fish dishes.

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Kagonome, an izakaya about an 11-minute walk from Morioka Station, stands out for its entrance that feels like passing through a basket.

Inside, you will find a calm space with a Japanese touch, along with a maisonette-style interior and Private rooms overlooking the inner courtyard. Guests can enjoy their meal at a relaxed pace in the quiet atmosphere.

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The "Sashimi assortment Five Kinds" offers a satisfying assortment of fresh fish cut into thick slices.

The dishware and presentation also show a lot of care, making it enjoyable to look at as well. Another distinctive touch is the style of brushing on soy sauce with a hake (brush) before eating, and many people enjoy it with Japanese sake.

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The popular signature menu item "dashimaki tamago (Japanese rolled omelet)" stands out for its large size and soft, fluffy finish.

Although it uses no butter, it has a rich aroma and is served piping hot. The flavor brings out the good taste of the dashi, which is why it remains a classic favorite.

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Taishu Shokudo Minami, a lively spot just a 5-minute walk from Iioka Station, offers both set meal and izakaya menu items.

The ticket vending machine system makes it easy to drop in, and at night they also have a full lineup of dishes to go with drinks. Self-service All you can drink is available too, and people say you can enjoy the lively atmosphere in a flexible way.

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The signature homemade roast beef is a dish where you can really taste the tender texture and rich flavor of the beef.

The slightly sweet sauce has a nice garlic kick, and its moist finish makes it pleasantly addictive. It is popular as a rich, indulgent snack.

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The buri-kama (yellowtail collar) stands out for its rich fat and juicy flavor from the fragrant grill.

The meat is plump and satisfying, letting you fully enjoy the good flavor of the fish. It is considered a standard menu item you will want to take your time with while pairing it with self served drinks.

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Osake to Meshi Tashinami, about a 13-minute walk from Kami-Morioka Station, is an izakaya where you can enjoy a wide range of dishes in a calm setting.

From counter seats to Private room seating, the refined interior leaves a strong impression. The menu covers everything from seafood to meat dishes, and the lineup is said to be well suited for sharing.

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The "osashimi assortment" is a bright, eye-catching plate with around 7 kinds, including tuna, octopus, and shrimp.

The slices are thick and very fresh, and some say the crunchy texture of the octopus is especially memorable. It lets you really enjoy the good flavor of the seafood, and it is the kind of dish that makes it easy to order another drink.

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The “kamo seri-nabe (duck and Japanese parsley Hot Pot)” is a seasonal hot pot dish that brings together the rich taste of duck and the aroma of seri.

The nourishing broth warms you up, and it also pairs well with Japanese sake. Many people choose zosui (rice porridge) to finish, and it is popular as a dish that keeps you satisfied to the very end.

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Taishu Baniku Sakaba Umaru Morioka Odori Ten, about an 11-minute walk from Morioka Station, is an izakaya where you can enjoy mainly baniku (horse meat) dishes.

The Japanese modern interior also has a casual, down to earth feel, with counter and table seating. It is lively yet calm, with an atmosphere that makes it easy to drop by casually.

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The "basashi (horse sashimi) geta assortment" is an assortment that lets you enjoy the different flavors of each cut, including lean meat, marbled meat, koune (part of the brisket), and kalbi.

The high freshness and lack of off notes stand out, and the thick cuts are said to deliver plenty of umami. The wide selection of yakumi (condiments), including garlic and spicy miso, is also well received.

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The “sushi” is a dish centered on akami (lean meat), letting you directly enjoy the flavor of the horse meat.

It is prepared to keep a rare center, and people say it goes well with the slightly sweet soy sauce. Among the horse meat dishes, it is known for its high level of Manzoku and is supported as a memorable menu item.

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Mugen, a 10-minute walk from Morioka Station, is an izakaya known for its creative cuisine.

The restaurant offers an out-of-the-ordinary setting, with spaces such as Private rooms decorated with ukiyo-e (Japanese woodblock prints) and stylish Private rooms featuring chandeliers and red sofas. They serve a range of dishes made with ingredients from Iwate, and it is said to be a great place to enjoy a relaxed meal.

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The "Sashimi Go-ten Mori Awase (five-piece sashimi assortment)" is a colorful plate built mainly around seafood shipped directly from Sanriku in Iwate.

The freshness stands out, and some say the fish has a plump, springy texture. The hon-maguro (bluefin tuna) is especially memorable, and reviewers say it scores high for both looks and taste.

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The "Onsen Tamago (soft cooked egg) Edo Pasta" is a creative dish served in Japanese style tableware.

Made in a Japanese style, it is said to have a gentle, well balanced taste, with the mellow richness of the onsen tamago bringing the whole dish together. It is also popular as a menu item to share and enjoy together.

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Sumibi Garage Akatsuki, about a 12-minute walk from Morioka Station, is a Korean izakaya where you can enjoy a calm atmosphere.

It has Semi-private rooms and Sunken kotatsu seating, and the attentive service also leaves a good impression.
All you can drink and All you can eat options are available as well, making it an easy place to relax and spend time.

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The yakitori (grilled chicken skewers) is grilled over binchotan (high-grade Japanese charcoal), and it is said to be delicious with the rich aroma of charcoal standing out.

The chicken skin skewers are crisp on the outside and juicy inside, and people love their great texture. The liver skewers are also said to have no off notes, with a smooth, rich flavor.

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The "niku-zushi (meat sushi)" is a popular menu item known for its satisfying size.

The more you chew, the more the meat's flavor spreads, making it a tasty and highly satisfying bite. You can also enjoy the rich taste of its moderate fat, and many people pair it with a drink.

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Pronto Morioka Fezan Ten, located on the basement first floor of Fezan directly connected to Morioka Station, is a kissa sakaba (cafe pub) that works as a cafe by day and an izakaya (Japanese pub) at night.

With its clean and calm space, it is said to have an atmosphere that makes it easy to stop by even on your own. The location is also convenient for waiting time before your train.

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The “Gokuatsugiri Hamukatsu (extra-thick cut ham cutlet)” is a snack dish starring a thick slice of ham wrapped in a light coating.

They say the outside is fried to a light, crisp finish, while the inside stays moist and tender. It has a well-seasoned taste and is described as a satisfying plate.

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The “Tako-san Wiener” is a simple dish with a lightly fried finish that gives the surface a nice, toasty aroma.

It has a somewhat nostalgic taste, and the style of enjoying it with ketchup and mayonnaise is said to be popular. It is loved as a classic menu item that is easy to snack on.

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Robata to Oden Koronagirai Morioka Ten is an izakaya (Japanese pub) in a convenient location just a 2-minute walk from the Eigakandori bus stop, and it is popular for letting guests fully enjoy dishes made with seasonal ingredients and local Iwate sake.

The interior has the classic charm of a robata-style place, with mainly counter seating as well as zashiki (tatami seating) and table seats.

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The otoshi (table charge appetizer) "oden" lets you enjoy All you can eat from a wide variety of ingredients such as daikon radish, eggs, and shumai (steamed dumplings).

The daikon radish, soaked in refined dashi broth, is especially memorable, and the style of being able to choose your favorite ingredients again and again is part of the appeal.

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The “ginsake (coho salmon) with ikura (salmon roe) and grated daikon radish” is a dish that pairs softly grilled ginsake with plenty of ikura and grated daikon radish.

The rich flavor of the salmon and the salty taste of the ikura come together, while the refreshing grated daikon radish keeps the finish clean. It is said to be a popular menu item that adds a nice accent to the meal.

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"Shoya Morioka Odori Ten" is an izakaya (Japanese pub) located an 11-minute walk from Morioka Station.

The calm interior is equipped with table seating and zashiki (tatami floor seating), making it easy to visit no matter the size of your group. It is described as a welcoming place with a comfortable atmosphere where you can stop by with ease.

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The "Itamae Special Today’s 3-piece sashimi assortment" is a standard menu item where you can enjoy seasonal fresh fish such as tuna, yellowtail, and Sea Bream.

They use fish sourced from fishing ports across Japan, and the freshness really stands out. Another appealing point is that you can casually choose the toppings you like.

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The katsuo (bonito) wara tataki (straw-seared tataki) is a standout dish known for the bold presentation of being seared over straw.

The surface is nice and fragrant, while the inside stays moist and tender, with the aroma of the straw bringing out the good flavor of the katsuo. It is also praised for being cooked just right, with a light finish.

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Uma Kara-age to Izaka-meshi Miraizaka Morioka Ekimae Ten is a 2-minute walk from Morioka Station. This easy-to-drop-by izakaya in front of the station is popular for how convenient it is, with Kara-age at the center of the menu and a wide range of dishes to enjoy.

The interior is bright and casual, and it also supports touch-panel ordering.

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The “Seiryu Wakadori (young chicken raised in clear streams) Bone-in Whole Thigh Glove-age (deep-fried in a glove-like shape)” is a striking dish with a bold bone-in presentation.

Its well-browned skin and the aroma of garlic really whet the appetite, and it is said to be crispy on the outside and juicy on the inside. It is a signature dish with real presence.

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The "hokahoka tokusei kamameshi (special piping hot kamameshi)" is known for being cooked right at the table after you order it.

The flavor of the chicken and the aroma of the dashi spread through the rice, and it is said to have a light, fluffy texture. Many people choose it as the final dish, and it is considered one item you can enjoy including the wait time.

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Toriya Ebisu Morioka Odori Ten, a 10-minute walk from Morioka Station, is a chicken izakaya (Japanese-style pub) serving chicken dishes made with fresh chicken flown in from Miyazaki.

Centered around counter seating that surrounds the grill, this bright and clean restaurant lets you enjoy the lively cooking scene up close.

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The specialty "tokudai momo-yaki (extra large grilled chicken thigh)" is a bold dish served as a plate assortment rather than on skewers.

The nicely browned skin and the juicy flavor of the meat stand out, and it is also said to be appealing because the large cuts make it easy to share.

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Seseri-yaki (grilled chicken neck) is known for its thick cut and springy texture.

The savory aroma of the char and its juicy bite come together, and the more you chew, the more flavor spreads across your palate. It is also satisfying in volume and is often chosen as a dish to enjoy with alcohol.

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NOYMOND BREWING＆Mondo, a 10-minute walk from Ichinoseki Station, is an izakaya (Japanese pub) where you can enjoy craft beer brewed in-house.

The space blends Japanese taste with a modern touch, and it is said to have high ceilings, an open feel, and a calm atmosphere where you can relax.

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The motsu-nabe (offal Hot Pot) is a popular menu item made with plump and springy Wagyu white offal.

It has a rich, savory taste and is said to pair well with alcohol. You can order it from two servings, and it is said to be a meal you can enjoy all the way to the finishing rice porridge.

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The otoshi (small appetizer) is said to include roast beef and wine salt.

The savory roast beef gets a nice accent from the wine salt, and it is well liked as a dish that pairs well with the house brewed craft beer.

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Hotateya Ando is an izakaya (Japanese pub) located a 2-minute walk from Kuji Station, across from Kuji Grand Hotel.

The small interior, with only counter seats and zashiki (tatami seating), has a quiet and calm atmosphere, and is described as a place where you can quietly enjoy a meal centered on scallop dishes.

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The restaurant's signature "hamayaki (grilled in the shell)" scallops use Araumi Hotate scallops from Noda Village, Iwate Prefecture.

They are known for their plump texture and the flavor-packed juices that collect in the shell, making this a dish that lets you enjoy the quality of the ingredients in a simple way.

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The "kimo miso-yaki (grilled scallops with liver miso)" offers a rich taste, layering the sweet flavor of thick, meaty hotate (scallops) with the deep richness of the liver.

The firm texture unique to hotate raised in rough seas also stands out, and the dish is praised for combining elegance with depth.

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CIMA BLU, a 10-minute walk from the west exit of Kitakami Station, is an izakaya centered on Hakata motsu-nabe (offal Hot Pot) and yakitori (grilled chicken skewers).

The interior, lined with bottles of Japanese sake and shochu on the shelves, is stylish and calm, making it a place where you can relax and enjoy your meal.

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The "Wagyu Hakata motsu-nabe (offal hot pot) mizutaki" is a popular menu item in which beef offal is simmered with cabbage, garlic chives, and garlic.

The rich flavor that comes from the soft, bouncy offal soaks into the vegetables, and the dish is said to be enjoyed with a refreshing taste thanks to the special ponzu sauce.

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The "Iwateken-san (from Iwate Prefecture) gekikara tsukune (spicy chicken meatball)" is a popular menu item known for its soft texture, made with chopped ao-togarashi (green chili peppers) kneaded into the mixture.

It is praised for the nice balance between its moderate heat and sweet-savory sauce, and another appealing point is how adding egg yolk and rice changes it into a milder flavor.

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Toriden Mizusawa Ten, about 5 minutes by car from Mizusawa Station, is an izakaya where you can relax, complete with Private rooms.

The menu centers on yakitori (grilled chicken skewers) along with a range of creative dishes, and it also offers a full lineup of non-alcoholic cocktails. With its calm atmosphere, it is considered a place that offers many different ways to enjoy your time.

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The tsukune (chicken meatballs) assortment is served warmed on a ceramic plate, as shown in the photo.

This thoughtful touch keeps it from getting cold easily, so you can enjoy it to the last bite, and it is said to be a dish with slightly bold seasoning that goes well with drinks.

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The "Toriden Tori-zukushi Kamameshi (rice cooked in an iron pot with a full chicken assortment)" is a popular menu item, cooked from uncooked rice after each order is placed.

The rice is said to fully absorb the broth infused with the good flavor of the chicken, giving it a rich aroma. Since it takes time to prepare, they recommend ordering it early.