If you want to enjoy drinks and food around Nijo Station! 11 popular izakaya (Japanese pubs)

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Sumibiyakitri issiki is a yakitori izakaya located about a 5-minute walk from Nijo Station, along Senbon-dori Street. The wood-filled interior feels warm and comfortable, and even the small details show a playful touch, with Chojugiga (Scrolls of Frolicking Animals) chopstick rests and Tsugaru Vidro (traditional glassware from Aomori) ochoko (small sake cups).

Another plus is that the smell of smoke does not cling easily, making it a good fit for solo drinks or family visits.

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For its yakitori (grilled chicken skewers), the restaurant uses Okutanba-dori (brand chicken). It is known for its natural sweetness and rich flavor.

Among the standard items, the popular momo (thigh) is said to have crisp, fragrant skin and a juicy interior. The tsukune (chicken meatball), coated with flavorful juices and sauce, is also a dish with many fans.

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They also offer a full lineup of a la carte dishes that pair well with alcohol. The popular "stewed beef tendon" is slowly simmered for 4 hours, and its tender, melt-in-your-mouth texture with rich flavor is a big draw.

It also goes well with rice, and they recommend enjoying it as a Rice bowl.

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Sumi Ginjo is an izakaya about a 5-minute walk from Nijo Station, located along Bojo-dori Street. Bottles of house-made umeshu (plum wine) and fruit liqueurs line the counter, and the space has a tasteful Japanese feel.

The restaurant also has Sunken kotatsu seating and fully private rooms for small groups, making it a place where you can relax and enjoy your time.

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The main draw is charcoal grilled dishes made with jidori (free-range chicken) of outstanding freshness. Among them, the tebazaki (chicken wings) are a classic menu item, grilled until crisp and crunchy.

With every bite, the smoky aroma of the charcoal is said to spread across your palate. Reviews also mentioned that it is a nice touch that the bones have been removed so they are easy to eat.

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On the recommendation board inside the restaurant, the day's recommended menu items are handwritten one after another. The "Domestic young chicken thigh Kara-age" in the photo is a well-reviewed dish in customer reviews.

Inside the crisp fried coating, the meat is tender and juicy, and its light salt-based seasoning is said to keep you coming back for more.

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Izakaya Kameya Gonpachi Nijo Honten is an izakaya located on the first floor of a building along Prefectural Route 37, about a 2-minute walk from Nijo Station. It offers a wide range of seating, including counter seats, table seats, and Sunken kotatsu seating in the back tatami room.

It can also accommodate large group Banquets, making it a great place to enjoy a lively meal together.

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A popular menu item is the "Kara-age chicken wings." You can enjoy four flavors: sweet and spicy, curry, hot, and black pepper.

They are said to pay close attention to how they fry them so the skin turns crisp while the inside stays juicy. The seasoning is also a bit bold, making them a perfect match for drinks.

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Dishes made with fresh fish brought in daily from Kyoto City Central Market are also popular. A top recommendation is the ozukuri (sashimi) assortment of seasonal fresh fish.

Its large, thick cuts are part of the appeal, and reviews say the rich, fatty seafood is very satisfying to eat.

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Located right by Nijo Station on the first floor of a building along Oike-dori, Kyo Motsu Nabe Hanahana is an izakaya centered on motsu-nabe (offal Hot Pot).

Inside, the downlighting creates a calm atmosphere. In addition to spacious table seating, the restaurant also has counter seats that make it easy to stop by even on your own.

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The signature dish is "Kyo motsu-nabe (Kyoto-style offal Hot Pot)." The soup blends kyo-dashi (Kyoto-style broth) made with kombu kelp and bonito with Special soy sauce, giving it a refined and mellow taste.

The plump Kuroge Wagyu offal and the sweetness of Domestic vegetables come together beautifully. The accents of garlic chives and garlic are said to be just right.

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They also have a great selection of small dishes that pair well with drinks. The "motsu no Kara-age" in the photo is a popular item that you can enjoy with a light ponzu sauce.

It is crisp and fragrant on the outside, with rich fat that melts inside, bringing out the good flavor of the motsu and making it a dish you will want to order again.

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Nijo En is a Japanese-style izakaya about a 5-minute walk from Nijo Station, tucked away on a side street just off Oike-dori (Oike Street). The stylish interior has a hideaway feel, with a relaxed atmosphere where you can unwind without feeling stiff.

The seating is split between the first and second floors, and the spacious second-floor seating is said to be popular with guests dining with children.

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The specialty here is tempura. The light, thin batter is fried gently, giving it a crisp texture.

There are always more than 25 kinds of tempura on the menu. If you are not sure what to choose, the "Omakase 10 Kinds" assortment is a great option, letting you enjoy a range of flavors at once.

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The lineup includes more than 20 kinds of Japanese sake, with Special selections gathered from around the country. They serve it in wine glasses, which is part of the appeal because you can enjoy the aroma as well.

Another reassuring point is that the staff will recommend options based on your preferences.

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Yakitori Hiroya is a yakitori izakaya located on the second floor of a building along Koin-dori, about a 13-minute walk from Nijo Station. The simple, refined interior has a calm, hideaway-like atmosphere.

It's said to be easy to use for a wide range of occasions, from casual drinks to Banquet gatherings.

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The charcoal grilled yakitori (grilled chicken skewers), fragrantly cooked over binchotan (high grade Japanese charcoal), uses Omi Kurodori (brand jidori chicken).

A standard favorite is the "Meibutsu Momo Kushi." The skin is crisp and fragrant, while the meat is firm yet juicy, making this a dish with standout flavor.

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The photo shows the "Rich Chicken Broth Oden Five-Item Assortment." The chicken broth, simmered for 5 hours, is said to have a rich depth and lots of umami.

The daikon radish and atsuage (deep-fried tofu) soaked with broth are especially recommended, and you can also enjoy changing up the flavor with karashi (Japanese mustard) or yuzu kosho (yuzu chili paste).

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About a 10-minute walk from Nijo Station, Shipporiya is an izakaya along Oike-dori that was renovated from an old machiya (traditional townhouse), with a calm and relaxing space.

In addition to a counter made from a single slab of wood, it also has table seating and zashiki (tatami seating), making it a good choice for days when you want to enjoy a quiet meal.

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The lineup features dishes made with seasonal fish and seasonal ingredients that the owner personally selected with Special care. One of the most popular is "katsuo (bonito) shio tataki (lightly seared with salt)".

This standout dish is enjoyed with karashi (Japanese mustard), and reviews say the thick cut bonito is satisfyingly hearty.

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They also offer a great selection of a la carte dishes that pair perfectly with drinks. The photo shows their "oden (Japanese one pot dish)," which lets you fully enjoy the house made dashi broth. They carefully make the broth from fish bones, chicken, pork, and suppon (soft shelled turtle), among other ingredients.

It has a rich yet layered taste, and it is a dish you will want to pair with their seasonal Japanese sake selection.

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Ryoma Gotogoto is an izakaya, about a 13-minute walk from Nijo Station, located in the Kyoto Sanjokai Shopping Street. The interior, with its striking single slab counter seats, has a calm atmosphere.

You can relax and enjoy your meal at an easy pace, and it is also handy for casual everyday dining.

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The menu features a wide range of dishes made with ingredients such as seasonal fish, Chiran-dori (chicken from Chiran), and kuroge Wagyu (Japanese Black beef).

One of the top recommendations is the “katsuo no warayaki (straw-seared bonito).” They grill bonito from the production region where it is at its fattiest in that season to bring out a nice smoky aroma. It is also recommended to enjoy the changing flavors by pairing it with yakumi (condiments) such as garlic and lemon.

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The photo shows the ebi to yuba no ankake dashimaki (rolled omelet with shrimp, yuba, and thick savory sauce). The refined sauce made with ebi (shrimp) and yuba (tofu skin) generously coats the hearty rolled omelet.

This is a popular menu item with many fans, loved for its rich and luxurious taste.

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Nijo Sakaba Root bySAKAKI is an izakaya (Japanese gastropub) located along Senbon-dori, a 5-minute walk from Nijo Station.

The cozy, homey interior offers counter seats and table seats, as well as zashiki (tatami seating). It is easy to use not only for solo drinks, but also for families.

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The photo shows the jikasei oden (house-made oden). Carefully prepared Kyoto-style dashi made in-house soaks in well, giving it a light and refined flavor.

Among the items, the mochi kinchaku (fried tofu pouch with rice cake) is especially popular, with the dashi clinging to the mochi for a comforting taste.

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If you visit this restaurant, one thing you should definitely try is okonomiyaki (savory Japanese pancake).

The soft, runny batter pairs well with the crisp cabbage, and the sauce and mayonnaise make it extra appetizing and great with drinks.

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Ajidokoro Akiyoshi is an izakaya located very close to Nijo Station, on one corner of Oike Street. The bright and clean interior opens into a Japanese style space unified by wood grain and elegant colors.

It also has Sunken kotatsu seating, creating a relaxed atmosphere where you can unwind. It is often lively with local regulars, and is said to be a place that has been loved for many years.

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The super fresh sashimi is another must-order dish. You can also enjoy it as an assortment of carefully selected seasonal fish, letting you savor the natural fat of the fish and the clean, sharp umami of each slice.

It also pairs perfectly with dry Japanese sake and authentic shochu, and they recommend enjoying them together.

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The signature dish is dashimaki tamago (rolled omelet with dashi), made with plenty of ichiban-dashi (first-brew dashi stock). It is a rich and carefully prepared dish, rolled one by one to order.

When you put your chopsticks into it, the dashi overflows, and its gentle umami is said to fill your mouth.

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Senmaru Sakaba Ageru is a two-story izakaya (Japanese pub) tucked away along Old Marutamachi Street, about an 8-minute walk from Exit 1 of Nijo Station.

The first floor is a standing bar style, perfect for solo drinks or a lively night out. The second floor has a fully private room with zashiki (tatami seating), making it easy to visit even with children.

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The main draw is kushiage (deep-fried skewers), fried to order so you can enjoy their crisp texture. One of the most popular choices is the "Ebi assortment (shrimp assortment)."

This dish features fragrant fried shrimp skewers with a rich tartar sauce, and its presentation served in a sakamasu (wooden sake box) is said to make quite an impression.

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The Homemade obanzai (Kyoto-style home cooking) served on a daily rotating basis is also popular. There are always 5 kinds available, including filling dishes such as "itokon mentaiko (shirataki noodles with pollock roe)" and "pork belly and daikon radish".

They are also just right as snacks to go with drinks. You can also order any menu item you like A la carte.