Popular izakaya in Narita City! 13 recommended spots to stop by before or after sightseeing

Photograph:ひろチン

Tsuki no Ie is an izakaya just a 1-minute walk from Narita Station on the JR Narita Line, with a focus on charcoal grilled dishes and Japanese sake.

The most popular seats are the counter seats, where you can watch the chefs at work up close. The sofa-style fully private rooms and table seating are well suited for small group gatherings.

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The recommended charcoal grilled yakitori uses Suigo-dori (brand chicken from Chiba Prefecture).

They grill it in a way that renders off only the excess fat while concentrating its flavor. The lineup includes standard cuts such as thigh, skin, and bonjiri (tail).

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The tsukune (chicken meatball skewer) is made by in-house grinding four different cuts of suigo-dori (free-range chicken from the Suigo area). Its appeal is the soft texture along with the crunchy bite of cartilage.

Besides the standard salt and tare sauce flavors, they also offer “ume shiso tsukune” and “tsukimi tsukune.”

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Kaisen Sumiyaki Akira is an izakaya (Japanese-style pub) just a 2-minute walk from the East Exit of Narita Station on the JR Narita Line, and it is also popular for its charming old folk house style space.

The wood-grain interior and soft lighting create a comfortable atmosphere. There are table seats, counter seats, and ozashiki (tatami room) seating, so it works for a wide range of occasions.

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The dishes here focus on locally sourced ingredients, including seafood caught that morning and vegetables from local contracted farmers.

The "sengyo assortment (fresh seafood assortment)" is a popular menu item known for its eye catching presentation, and it lets you enjoy fresh seasonal sashimi.

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The "Ganso Akira no Niku Gyoza" is a popular dish said to go great with beer. The skin is fragrant and crisp, and it is filled with juicy, flavorful meat filling.

The moment you take a bite, rich meat juices are said to burst out.

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BISTRO Chubo Jungle is an izakaya (Japanese pub) where you can enjoy carefully prepared dishes, from sourcing to cooking, along with a wide selection of drinks.

The interior is simple with a white color scheme. Wooden tables and floors create a natural atmosphere. The fully private room is available for groups of 10 or more.

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The ingredients used in the dishes are sourced from Narita Ichiba (Narita Market) and about 10 partner suppliers.

One popular item here is the "dashimaki tamago (Japanese rolled omelet with dashi)," whose flavor has stayed the same since the restaurant first opened. The fluffy egg is packed with dashi flavor and has a gentle taste.

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The "seared simmered spare ribs" are a popular menu item known for pairing well with alcohol. This dish is slowly simmered over a long time, and they are said to put special care into the sauce as well.

The flavor is said to soak well into the meat, giving it a tender finish.

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Yaktori・Kushikatsu Kushinojo is a popular izakaya for kushiage (deep fried skewers) and yakitori (grilled chicken skewers), a 3-minute walk from Narita Station on the JR Narita Line.

There are 50 seats in total, with table and counter seating. In the chic atmosphere, you can enjoy a meal along with Japanese sake from all over Japan.

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The kushiage (deep-fried skewers) menu features more than 30 kinds in total, centered on meat, vegetables, and fish. They also offer some unusual items such as gratin and Narita meika Kurobera Manju (Narita's famous Kurobera steamed bun).

Everything is served freshly fried, so you can enjoy the light, crispy texture of the coating.

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The yakitori, carefully grilled over charcoal, is also popular. Along with classic cuts like momo (chicken thigh) and reba (liver), they also serve some more unusual options.

The "Recommended 5-Skewer Set" is a daily assortment of 5 yakitori skewers, and you can choose tare (sweet soy glaze) or salt.

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Ryukyu Mirai is an Okinawan cuisine izakaya located at the East Exit of Narita Station on the JR Narita Line. It offers a wide range of dishes, from standard Okinawan favorites to rare local delicacies.

The interior is decorated with Okinawa related goods and posters, creating a resort like atmosphere.

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The dishes are said to use very fresh ingredients shipped directly from Okinawa.

"Mozuku (Okinawan seaweed) tempura" is a dish of mozuku from Okinawa Prefecture, deep-fried. The batter is seasoned, and it is said to have a soft and springy texture.

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The pictured "rafutei (Okinawan braised pork belly)" is a braised pork dish loved in Okinawa. The simmering broth uses awamori (Okinawan distilled liquor), giving it a rich aroma and a light taste.

The pork is thick yet tender, and it seems to gently fall apart in your mouth.

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Rasa Ekimae Ten is an izakaya (Japanese pub) located less than a 1-minute walk from Keisei-Narita Station on the Keisei Main Line, with easy access from the station, making it a good choice for casual drinks.

All seats are Semi-private room style, and they are available for parties of 2 or more. You can relax and enjoy your conversation without worrying about the people around you.

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Fresh seafood dishes made with seafood delivered directly from Tsukiji (Tokyo’s seafood market) seem to be popular.

This "Yakushin assortment" is a three-item sashimi assortment. They source fish that are in season throughout the year, and some days you may even come across rare varieties.

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The menu goes beyond standard izakaya staples like stewed dishes and fried foods, with a full lineup of yoshoku (Japanese-style Western food), Chinese, and Korean dishes.

The "kaisen chijimi (seafood Korean pancake)" comes cut into pieces, making it easy to share with a group.

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Hinai Jidori Tempura Akikaze is a popular izakaya where you can enjoy a wide range of dishes, including freshly fried tempura and Akita's local cuisine.

Private room options come in two types: table seating and ozashiki (tatami room) seating. If you want to relax with a drink on your own, the counter seats are also recommended.

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The "Akita meibutsu (Akita specialty) kiritanpo-nabe (pounded rice stick Hot Pot)" is a Hot Pot dish that lets you fully enjoy Hinai jidori (Hinai free-range chicken). The chicken broth soup is said to be packed with vegetables such as burdock root and maitake mushrooms.

Because the soup is light, you can fully enjoy the good flavors of the ingredients.

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The tempura is said to be fried light and crisp while locking in the full flavor of the ingredients.

Along with vegetables and seafood, they also offer a wide assortment of creative tempura such as oden daikon radish and cheese marinated in miso. You can enjoy it with their house-made tentsuyu (tempura dipping sauce) or salt.

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Isomaru Suisan JR Narita Higashiguchi Ten is an izakaya where you can enjoy a wide variety of seafood dishes, including sashimi, grilled fish, and sushi.

The open interior, which brings to mind a beach house, is said to be filled with the savory aroma of hamayaki (grilled seafood).

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The "hamayaki (seaside-style grilled seafood)" is a popular menu item with a high repeat order rate. You grill and eat seafood taken straight from the tank at your own table.

There is also a set served as an assortment of scallops, red shrimp, squid, and more.

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Kanimiso Kora-yaki (crab tomalley grilled in the shell) has been a popular menu item since the restaurant first opened. It pairs kani miso (crab tomalley) with the restaurant’s original sauce, for a rich and creamy depth of flavor.

The full, mouth-filling crab flavor is said to be irresistible.

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Yataiya Hakata Gekijo Narita Ten is an izakaya chain where you can enjoy the atmosphere of Hakata yatai (food stalls).

At the counter seats facing the open kitchen, you can watch the dishes being prepared right in front of you. Table seating and Sunken kotatsu seating are also available.

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The "tetsunabe gyoza (iron pan dumplings)" recreates the flavors of Hakata yatai (food stalls), and they recommend eating it with the house made sauce or yuzu kosho (yuzu pepper paste).

They use wrappers from the noodle maker "Kaikarou" and hand wrap them in house every day. The filling is said to pack in the rich taste of the meat and the sweetness of the vegetables.

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The "noko miso gyu motsu Hot Pot (rich miso beef offal Hot Pot)" is a Hot Pot dish made with beef offal, garlic, garlic chives, and other ingredients.

The soup is said to be based on an original blend of shiromiso (white miso) and soy milk. The flavor and texture of white sesame add a nice accent.

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Kodawarimon Ikka Narita Ten is an izakaya serving robatayaki (fireside grill cooking) along with a range of carefully prepared à la carte dishes.

There are table seats with a view of the whole dining room, sofa-style fully private rooms, and L-shaped counter seats.

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The oden (Japanese one-pot dish) here is made with yakiago dashi (grilled flying fish stock), which brings out the natural umami and aroma of the ingredients.

Along with the standard items, creative options like "cheese mochi kinchaku" and "hanpen butter" are also popular. If you are not sure what to choose, the assortment is a good pick.

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The "Kagoshima Satsuma Chiran-dori (free-range chicken) charcoal grill" is a dish that locks in the flavor over high charcoal heat. It has a nice bite, and the more you chew, the more the charcoal aroma spreads.

Another key point is the fresh aroma of yuzu kosho (yuzu chili pepper paste).

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Yamauchi Nojo Keisei Narita Higashiguchi Ekimae Ten is an izakaya where you can enjoy jidori (free-range chicken) dishes and popular Kyushu gourmet foods.

The seating includes plenty of spacious tables. (Each) seat is separated by lattice partitions, so you can relax without worrying about people around you.

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The “Kintaro buri (yellowtail) Goma-buri (sesame yellowtail)” is a dish that lets you enjoy fresh yellowtail from Miyazaki Prefecture with mildly sweet Kyushu soy sauce.

Another nice point is the wide selection of yakumi (condiments), including wasabi, myoga (Japanese ginger), and green onions.

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"Jidori Sumibiyaki (charcoal grilled local chicken) from Umeshio (savory salt)" is a menu item of jidori (local chicken) slowly grilled over charcoal. It is said to render just the right amount of fat from the chicken while keeping plenty of its good juices.

You can enjoy the jidori's natural tenderness and springy bite.

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The “Seiryu Wakadori (young chicken) Hone-tsuki Momo Ippon Glove Age” is a popular must-order item. Its bold, impressive size really stands out.

The chicken is marinated in sauce and fried until crisp. Inside, it stays moist and juicy.

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They also serve izakaya dishes that go well with drinks, such as yakitori (grilled chicken skewers), sashimi (sliced raw fish), and Teppan-yaki gyoza (pan-fried dumplings).

You can casually order yakitori from just 2 skewers. They offer standard cuts such as "momo skewer," "bonjiri skewer," and "sunagimo skewer."

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Sandaimme Torimero Narita Ekimae Ten is an izakaya where you can casually enjoy chicken dishes and drinks.

The table seating can be arranged to suit your group size. They also have box seats that work well for small gatherings, as well as counter seating where even solo diners can relax.

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The recommended menu item is yakitori (grilled chicken skewers). The "purupuru tare" made with plenty of collagen is said to be especially good.

From negima skewers made with Seiryu Wakadori (young chicken) to "nankotsu skewers" with a nice crunchy texture, they offer a wide variety.

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The kushiage (deep fried skewers) here stand out for using finely textured breadcrumbs, kinako (roasted soybean flour), and soy milk. They are said to have a crisp and light texture.

There are about 10 kinds available, mainly vegetables, and you can easily order from just one skewer.