Izakaya around Kujo Station in Kyoto City! 20 recommended places

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"Koshitsu Izakaya Hannari-Tei Kyoto Ekimae Ten" is an izakaya on the 4th floor of a building in Higashikujo Muromachi, Minami Ward, Kyoto City, where you can enjoy traditional Kyo-ryori (Kyoto cuisine).

All seats are in a Japanese-style Private room setting, so you can enjoy dinner without worrying about the tables next to you. If you sit by the window, you can also take in Kyoto’s beautiful night view.

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The signature "Shikou no Houseki Inari Uni Ikura Ebi Unagi" is a colorful and luxurious inari sushi.

The fried tofu pouch is filled with takikomi gohan (seasoned mixed rice), then beautifully topped with ikura (salmon roe), uni (sea urchin), unagi (freshwater eel), and more. It is a nice size and said to be perfect as a snack to go with drinks.

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The menu is full of Kyoto local specialties, including "Kyo-namafu (Kyoto-style wheat gluten) dengaku" with its melt-in-your-mouth texture, as well as obanzai (Kyoto-style home cooking) and yuba (tofu skin).

There is also a wide lineup of Kyoto local sake and sours made with Kyoto-style ingredients, which makes it appealing that you can enjoy both good food and drinks!

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Ganso Chijimi no Osama, about a 5-minute walk from Kujo Station, is a popular izakaya where you can enjoy authentic Korean food.

The spacious interior, spread across the 1st and 2nd floors, feels clean and comfortable. It is said to be bustling with many customers all the time.

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The signature "Chijimi no Osama" is an original menu item made with tteok (rice cakes).

It is said to be crisp and fragrant on the outside and chewy inside, pairing well with the slightly sweet sauce. Since it is served on a piping hot Teppan-yaki plate, you can enjoy it right to the last bite.

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For the "samgyeopsal set," they serve pork from the production region they think tastes best at that time.

The meat is crisp and fragrant on the outside, and when you eat it together with the grilled kimchi, it is so good you will not be able to stop reaching for more.

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About a 10-minute walk from Kujo Station, Soba Shubo Tokubei is an izakaya that mainly serves Kyo-ryori (Kyoto cuisine).

The modern interior, styled like a kyo-machiya (traditional Kyoto townhouse), has Semi-private room seating separated by latticework and zashiki (tatami floor) seating, so you can enjoy your meal at a relaxed pace.

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The Most Popular course includes a total of 10 dishes, featuring their specialty soba along with ozukuri (sliced sashimi) and tempura.

You can enjoy dishes made with Kyoto-style ingredients such as Kyonasu (Kyoto eggplant) and kyoyuba (Kyoto yuba), and it is said to be highly satisfying. You can order it for parties of 2 or more.

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They also offer a full lineup of soba dishes made with Kujo-negi (Kyoto green onion), herring, yuba (tofu skin), and other ingredients.

Among them, the Kyo Curry Kujo Negi Meat Soba is a popular dish with many repeat customers. The crisp texture and aroma of the Kujo-negi add a nice accent.

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This izakaya is a 5-minute walk from Kujo Station and mainly serves sumibi kushiyaki (charcoal-grilled skewers).

The restaurant is spread across 3 floors, with counter seating on the 1st floor, table seating and Semi-private rooms on the 2nd floor, and zashiki (tatami seating) on the 3rd floor, making it easy to use whether you are dining alone or in a group.

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The “Kyonanatani Akajidori (Kyoto Nanatani Red Free-Range Chicken) thigh grilled with sansho (Japanese pepper) oil” lets you enjoy the rich flavor of jidori (free-range chicken) directly.

The juicy jidori grilled over charcoal is said to be so tasty that the fresh aroma and light tingling of the sansho oil become addictive. It also has a clean finish and pairs well with Japanese sake.

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This is Tsujiya Tokusei Tsukune Kushi (special chicken meatball skewer) with egg yolk, a dish whose original flavor since the restaurant first opened has won over many people.

The tsukune is plump and juicy, and coating it with the rich egg yolk makes the savory flavor even better. The crunchy texture of the cartilage is said to be irresistible.

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Echigo Shubo Hakkaisan Kyoto Ekimae Ten, about a 7-minute walk from Kujo Station, is an izakaya where you can enjoy Niigata Echigo's local specialty dishes and local sake.

The spacious interior is a calm space with the warmth of wood. Even though it is close to the downtown area, it is said to offer a relaxing stay with the feel of a ryokan (traditional Japanese inn).

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The “Niigata meibutsu Itao no aburaage nikumiso” is a specialty dish featuring plenty of house-made nikumiso (sweet savory meat miso) piled on top of aburaage (deep-fried tofu) that is about three times the usual size.

Served piping hot, it is crisp on the outside and soft and fluffy inside. The sweet and savory nikumiso coats the aburaage well, making it a great match for Japanese sake.

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Niigata specialty hegi soba (wooden tray soba) is a popular dish To finish.

The green soba noodles kneaded with funori (seaweed) have a smooth texture and a firm bite. One distinctive feature is how the bite-sized bundles of soba are beautifully arranged in an assortment like waves.

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Located about a 2-minute walk from Kujo Station, Izakaya Kurato is an izakaya where you can enjoy bold wara-yaki (straw-fire grilling).

The Japanese modern interior is a cozy space lit by lights in calm tones. The 1st floor has counter and table seating, while the 2nd floor has zashiki (tatami seating), according to reports.

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Their signature dish is katsuo no tataki (seared bonito), boldly straw-seared over a roaring flame.

The bonito is cooked all at once over high heat, giving it a smoky aroma and a rich, silky texture. It comes with yakumi (condiments) such as garlic, wasabi, and citrus, so you can enjoy different flavors as you eat.

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They also offer a full lineup of a la carte dishes that go great with drinks, such as dashimaki tamago (Japanese rolled omelet with dashi) and aburi mentaiko (seared pollock roe).

Among them, the tofu salad topped with crispy jaco (small dried fish) is said to be especially tasty! The balance between the sweet-salty jaco and the tangy dressing is said to be just right.

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About a 4-minute walk from Kujo Station. Baka Bonjin is an izakaya where you can enjoy dishes made with horse meat, venison, and honmaguro (Pacific bluefin tuna).

The interior has a Japanese feel and offers a cozy space where you can relax. In addition to counter seats, there is also Sunken kotatsu seating, so you can stretch out your legs and take your time enjoying the food and drinks.

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The signature horse meat stone-grilled steak is a popular dish made with fresh horse meat shipped directly from Kumamoto and grilled on a piping hot ceramic plate.

Seasoning it simply with the salt, wasabi, and cayenne pepper served on the side lets you enjoy the rich flavor unique to horse meat directly, they say.

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There is also a wide lineup of dishes made with Hokkaido Ezo Venison.

The venison saikyo-yaki (Kyoto-style miso-marinated grill) is a carefully grilled dish made with venison marinated in Saikyo miso. It is said to have a light char on the surface while staying moist and tender. The sweet and savory aroma of the miso is said to whet the appetite.

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Gyoko Chokusou Ryoshi Goya Kyoto Avanti Ten, about a 7-minute walk from Kujo Station, is an izakaya where you can enjoy seafood dishes made with fresh seafood shipped straight from the fishing port.

The lively interior is a bustling space decorated with chochin (paper lanterns) and tairyobata (big catch flags). It has a casual feel and a comfortable atmosphere that makes it easy to drop by.

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The "Goka Kaisen Funamori (luxurious seafood boat assortment)" comes with a total of 7 kinds of seafood, including botan ebi (spot prawn), uni (sea urchin), ikura (salmon roe), and chutoro (medium fatty tuna).

Each thick cut slice of sashimi is fresh, letting you enjoy the natural flavor and texture of the ingredients.

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The "maguro tatsuta-age (Japanese-style fried tuna)" is also a popular repeat-order item, perfect as a snack to go with drinks.

The tuna is fried until crisp and fragrant, with seasoning worked in so it tastes great even on its own. The light aroma of ginger is said to whet the appetite.

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Machiya Kukan Kyoto Kyo Akari is a Japanese izakaya located a 4-minute walk from Kujo Station.

In a tasteful space created by renovating a kyo-machiya (traditional Kyoto townhouse), you can enjoy a variety of dishes made with Kyo-yasai (Kyoto vegetables) and yuba (tofu skin).

In addition to table seating, there are also Private room options where you can relax and unwind, making it a great place to enjoy an elegant time.

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Most people who visit order the kushiage (deep-fried skewers), which are popular for their thin batter and light texture.

They also offer many skewers unique to Kyoto, such as Kyo-yasai (Kyoto vegetables) and nama-fu (wheat gluten). Of course, the courses are good, but they also recommend ordering your favorite skewers A la carte.

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They also offer a wide range of sashimi menus featuring fresh seafood shipped direct from the production region.

The "Goka Otukuri 5-shu assortment" in the photo is a beautiful assortment of five kinds, including tuna, kanpachi (greater amberjack), salmon, and shrimp. Sashimi is also available as a three-kind assortment or A la carte, which makes it nice to choose based on how you feel that day.

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Akachiriya Kyotoeki Hachijoguchi is about a 6-minute walk from Kujo Station.

The bright interior offers counter seating on the 1st floor that is perfect for a Quick Drink, Sunken kotatsu seating on the 2nd floor where you can relax, and table seating on the 3rd floor. It is convenient whether you are dining alone or with a group.

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The signature Hot Pot served since the restaurant first opened comes in three kinds, red, white, and black, and the "red" lets you enjoy the plump texture of motsu (offal) without being too spicy.

The "Aka-chiri Teppan-yaki" is a great dish loaded with vegetables, pork, and motsu. It is filling, but it is so good that people finish it in no time.

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The "Teppan-yaki & motsu-nabe (offal hotpot) W Course" with 120 minutes of All you can drink is also very popular!

The course includes two Hot Pots, a chiritori-nabe (rectangular griddle hotpot) and motsu-nabe, so it is very filling. The red motsu-nabe is said to have an excellent balance of the rich sweetness of fatty small intestine and the heat of chili peppers.

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A 5-minute walk from Kujo Station, Tori Sho Fukui Honten is a hidden izakaya tucked quietly into a residential neighborhood.

The interior, done in brown tones, has a calm atmosphere and is said to be very comfortable. There are table seats, Semi-private room seating, and Private room seating, making it convenient for groups of different sizes.

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The popular satsuma-kuroyaki (Satsuma-style fire grilled chicken), seared all at once over roaring flames, lets you enjoy fresh Chiran-dori (chicken from Chiran) prepared that day.

Along with thigh and breast, the lineup is wide and includes a two kind assortment and mixed options. The jidori (free range chicken), scented with charcoal, has a nice springy texture, and every cut is said to be tasty.

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The side menu is also extensive, with items like yodare-dori (steamed chicken with spicy sauce), sanshoku namafu (three-color wheat gluten) no tori miso dengaku (grilled with chicken miso), and heshiko (rice-bran fermented fish) potato salad.

The "Tori Nanban" in the photo is said to have a nice crunchy accent from the shibazuke (pickled eggplant), and its light taste is also well regarded.

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Kin no Tori Kyoto Eki Honten, a 4-minute walk from Kujo Station, is an izakaya where you can enjoy a wide range of Kara-age dishes.

The black-toned interior has seating that feels like Semi-private room spaces, so you can relax and enjoy your time. Since it is a popular restaurant, it is recommended to make a reservation before visiting.

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The "Golden Kara-age" is fried all at once at high heat, making it crisp and juicy.

This flavor packed Kara-age is seasoned, aged for 2 days, and then fried, and it is said to be so good that you cannot stop eating it. People also like that you can choose exactly how much you want in 100g units.

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The popular "Meibutsu Tebasaki no Kara-age" is another must order menu item, and you can order it from 2 pieces.

The tebasaki (chicken wings) are fried with perfect heat, giving the skin a crisp and fragrant finish while the meat stays plump and juicy. The sauce coats them just right, making them a perfect snack to go with beer.

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Koshitsu Kukan Sumibiyaki Tori Takaraya Hachijoguchi Ten, about a 4-minute walk from Kujo Station, is an izakaya where you can enjoy authentic charcoal grilled yakitori and Kyo-ryori (Kyoto cuisine).

In addition to counter and table seating, the calm interior also has Private rooms with Sunken kotatsu seating, so you can enjoy conversation and your meal without worrying about the people at the next table.

The "8-skewer yakitori (grilled chicken skewers) assortment" comes with four kinds of charcoal-grilled yakitori, including torinegi (chicken and scallion) and chicken cheese, with two skewers of each.

The yakitori, grilled boldly over charcoal, is nicely plump in every cut, and one of its best points is how directly you can enjoy the juicy flavor.

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They also have a full range of à la carte dishes, including "jako-negi hiyayakko (cold tofu topped with small dried fish and green onion)" and "yuba (tofu skin) to tofu no kyo-fu salad (Kyoto-style salad with yuba and tofu)."

The "kujo-negi (Kyoto green onion) takappuri no chijimi" in the photo is a pancake loaded with kujo-negi, letting you fully enjoy its signature aroma and sweetness. The batter is light, and it is said to pair perfectly with the fragrant sesame oil and green onion.

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About a 10-minute walk from Kujo Station. Pronto Kyoto Eki Building Ten is an izakaya (Japanese-style pub) where you can enjoy a wide range of dishes and drinks.

The casual interior is a spacious space with 70 seats in total. It is open from early morning until night, so it is said to be lively with many customers whenever you visit.

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You can enjoy food across many genres, from retro izakaya menu items to ajillo (garlic oil simmered dish).

The nostalgic looking "Tako-san Wiener" is said to be so tasty you cannot stop eating it. It comes in two sizes, 10 or 20 pieces, so you can choose based on your group size.

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The "Crispy Margherita Pizza" topped with plenty of cheese is also very popular!

This pizza pairs the fresh aroma of basil with tomato sauce, and the light crust makes it easy to finish in no time. If you love pizza, they also recommend the "Old Style Extra Cheese Mixed Pizza."

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Izakaya Hinata is a small izakaya (Japanese pub) located a 6-minute walk from Kujo Station.

Inside, the space has a clean and stylish feel, with white wood counters and table seating. The seats are spaced well apart, so guests can enjoy the food and drinks without worrying about the people around them.

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The signature dish is "genshiyaki (traditional irori hearth grilling)," where freshly caught seafood is grilled over an irori (sunken hearth).

The sanma (Pacific saury) is said to be rich with fat and nice and plump, with crispy skin and soft, flaky flesh. Depending on your seat, you can enjoy your meal while watching the fresh fish being grilled over the irori.

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The "Kyo-gamo Rosu (Kyoto duck loin)" is cooked slowly and carefully.

The skin is nice and fragrant, while the meat is moist, tender, and juicy. Adding the Japanese karashi mustard served on the side brings out the rich flavor of the red meat and the sweetness of the fat, making it even better.

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About a 7-minute walk from Kujo Station. Robata to Oden Koronagirai Kyoto Ekimae Ten is an izakaya on the 5F of the 48 J's Building.

The interior has a warm wood feel, with counter seats, table seats, and fully private rooms, so you can use it for different occasions.

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They offer a full a la carte menu made with seasonal ingredients at their best.

The restaurant has a counter just for oden (Japanese hot pot dishes), and for one coin, the appetizer oden is All you can eat. People say the carefully made dashi broth is great, and some even visit just for the oden.

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"Zuwai to Uni no Houseki Nigiri" and "Negitoro to Ikura no Tanin Sushi" are also popular menu items with many repeat customers.

The moment they arrive at the table, these sushi pieces draw cheers. They are excellent bites that let you fully enjoy the rich flavor and sweetness of the seafood in a single mouthful. They also pair well with Japanese sake.

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Ajian, located a 4-minute walk from Kujo Station, is appealing for offering casual dining as a cafeteria by day and an izakaya (Japanese pub) by night.

The nostalgic interior has a homey feel, making it a place where you can enjoy a lively time with a drink in hand.

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During the day, they serve hearty set meals, and at night, in addition to set meals, they offer a full lineup of dishes that go perfectly with drinks, such as “nankotsu (cartilage) Kara-age” and “aji (horse mackerel) fry.”

The “buta no Kakuni (braised pork belly)” is simmered slowly for a long time, and they say the fatty part turns into a jiggly jelly-like texture while the lean meat becomes so tender it falls apart.

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The "Outside skirt" served on a sizzling Teppan-yaki plate is a dish where you can enjoy the rich flavor unique to lean meat.

The rich house sauce coats it well, making it perfect both as a side for plain white rice and as a snack with drinks. The crisp texture of the bean sprouts underneath adds a nice accent.

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Furaibo Kyoto Avanti Ten, about a 7-minute walk from Kujo Station, is a by reservation only izakaya where you can enjoy Nagoya-meshi (Nagoya-style cuisine) such as tebasaki (chicken wings) and miso oden.

The spacious interior is a clean and bright space made with white wood. In addition to table seating, there are also box-style seats, so you can relax and enjoy your meal.

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The "Ganso Tebasaki Kara-age" is fried twice, coated in a matured sauce, and finished with salt and pepper. It is a popular dish with a flavor you never get tired of, no matter how many times you eat it.

There is a sheet on the table explaining how to eat tebazaki (chicken wings), so even first time visitors can enjoy Nagoya-meshi (Nagoya cuisine) while having fun.

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Besides tebasaki (chicken wings), you can also enjoy Nagoya specialties such as the "miso oden assortment" and "miso kushikatsu (miso coated deep fried skewers)".

The "beef tendon dote-ni (beef tendon stew)" is simmered for a long time, giving the beef tendon a meltingly soft and bouncy texture. The rich depth of Hatcho miso (dark red soybean miso) is said to be so good that once you try it, you will keep coming back for more.

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Ikko is an izakaya (Japanese pub) located a 10-minute walk from Kujo Station.

Inside, it feels like a cozy hideaway. There are counter and table seats in total, and guests can enjoy good food and drinks in a warm, homey atmosphere.

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They offer a wide lineup of Teppan-yaki à la carte dishes, including "Otsumami Gyoza" and "Salt-Grilled Pork Jowl."

The "Thick-Cut Wagyu Steak" is said to have a nicely browned surface and rich meaty flavor packed inside, making it so good you cannot stop eating it.

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The tonpei-yaki (pork wrapped in a thin omelet) is also one of the recommended popular menu items.

By wrapping Teppan-yaki pork in a thin omelet, it locks in the meat's flavor and gives it a juicy taste. The sweet and savory sauce is said to smell great and really whet your appetite.

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Hachidoriya Toji Ten, about a 9-minute walk from Kujo Station, is an izakaya (Japanese pub) known for its tasty chicken dishes.

The lively interior has a warm wooden feel. In addition to counter seats, there are box-style seats, and guests say they can relax comfortably in the homey atmosphere.

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The signature Tori Kara Mountain is crispy on the outside, juicy on the inside, and goes perfectly with beer!

Despite the simple seasoning, the chicken's flavor is packed in, and it's so good you'll want another order. It is more filling than it looks, and the level of Manzoku is high.

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The hinedori aburi (seared mature chicken) lets you enjoy a deeper, richer umami than young chicken.

By searing it over charcoal, the extra fat drips away, giving it a springy texture. They also recommend changing up the flavor with the grated garlic on the side or a squeeze of lemon.