Izakaya in the Asahikawa area! 16 popular spots where you can enjoy carefully crafted sakana (small dishes to pair with drinks)

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Hokkaido Sakana Ichizu Chokuei Uodonya, about a 10-minute walk from Asahikawa Station, is a seafood izakaya where you can enjoy very fresh seafood and a wide range of Japanese sake.

Inside, fishing flags flutter and create a lively atmosphere. There are 50 seats in total, with counter and table seating, making it an easy place to enjoy a casual meal.

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The recommended “Hokkaido no Sashi assortment＜6 kinds＞” features the best items available from that day’s catch.

Each thick cut piece of sashimi is fresh, and packed with the natural flavor of the ingredients. The plump, springy texture is said to be irresistible too.

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The "Isoyaki assortment" is a popular menu item featuring seasonal seafood that you grill at the table and eat.

It comes piled high with oysters, shrimp, shellfish, and more, making it very satisfying! Grilling it yourself and eating it makes it taste even better, too.

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Izakaya Katsugiya, about a 5-minute walk from Asahikawa Station, is an izakaya where you can enjoy exceptionally fresh sashimi and charcoal-grilled dishes.

The interior, centered around wood tones, creates a warm and comfortable space. It has a casual atmosphere, and even first-time visitors can relax and feel at ease. There is also a spacious area that can accommodate large groups.

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The “Nama Lamb Sumibiyaki (charcoal-grilled fresh lamb)” is a dish made by carefully grilling fresh lamb over charcoal.

The charcoal’s radiant heat gives the outside a nice, toasty aroma while keeping the inside moist and juicy. With each bite, more flavor comes through, and the sharp kick of black pepper adds a nice accent, according to reviews.

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"Maguro no rayu nose" is a beautifully plated dish with thick-cut maguro (tuna) lean meat arranged neatly in the center of the plate.

It is topped generously with house-made rayu (chili oil) made by frying garlic chips, chili peppers, sesame seeds, and more, making it really appetizing. The heat is mild, letting you enjoy the aroma and rich flavor.

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Washin Yosai Mutsuki, about an 8-minute walk from Asahikawa Station, is an izakaya serving traditional Japanese food with a modern approach.

The warmly lit interior offers counter seats where you can enjoy the live feel of the cooking, as well as table seating and Private rooms where you can relax in comfort.

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"Today's Appetizers" is a dish made with plenty of fresh seasonal vegetables and Special local ingredients.

Shigureni (ginger-soy simmered) scallops, aigamo (crossbred duck) roast, and namasu (pickled vegetables) are beautifully arranged, making it enjoyable not only for the taste but also for the presentation.

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They also offer a wide lineup of à la carte dishes, including grilled and fried items.

The “anago niburi (seared simmered conger eel)” is made by searing steamed anago and coating it with sauce. It is said to be plump and tender, and when eaten with the yama-wasabi (Japanese horseradish) served alongside, its rich flavor stands out even more.

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Robata to Jizake Marubun Sugahara, about a 6-minute walk from Asahikawa Station, is an izakaya where you can enjoy robatayaki (fireside grilling) and local sake.

The interior is a Japanese modern space with a calm atmosphere. There are counter seats that are great for solo drinks, as well as zashiki (tatami seating) and table seats that work well for groups, making it an easy place to stop by.

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They recommend skewers of robatayaki (fireside grilling) cooked over binchotan (high-grade white charcoal), as well as Omakase dishes made with seasonal seafood.

The "Dai Ebi no Yuba Tempura," with a look like fried shrimp, is another highlight. This dish features plump shrimp wrapped in yuba (tofu skin) and fried, letting you enjoy the shrimp's rich flavor, sweetness, and texture.

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The super fresh sashimi is available to order either A la carte or as an assortment.

The "Sashi-mori 5-ten assortment" in the photo comes with tuna, salmon, today’s white fish, octopus, and more. Since shellfish are not included in the assortment, it’s a good idea to ask when ordering.

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THE Yakiton BASE, about an 8-minute walk from Asahikawa Station, is an izakaya (Japanese pub) with yakiton (grilled pork skewers) as its main specialty.

The lively interior features counter seats with an up-close feel, as well as cozy raised seating areas.

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The lineup of skewer items is extensive, with staples of yakiton (grilled pork skewers) like Outside skirt and kashira (pork cheek), as well as vegetable skewers and original creations.

This is the original skewer shiso-ton toro. Though it is a fatty cut, the fresh aroma of shiso (perilla) and the tang of plum paste keep it tasting light on the palate.

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"Karakara Motsunikomi (spicy stewed offal)" is one of the signature dishes.

Although it looks very spicy, the balance of heat and umami is said to be just right. The pork offal, slowly simmered until fall-apart tender, is said to be so tasty that you'll keep coming back for more.

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Sanroku no Rakura Center, about a 10-minute walk from Asahikawa Station, is a popular izakaya where you will want to drop in casually, known for its reasonably priced snacks that pair perfectly with drinks.

The lively interior has counter seats that are perfect for solo diners, table seating, and Private rooms for large groups, and the space between seats is wide, so guests can relax and enjoy their time.

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The lineup of izakaya menu items is extensive, featuring very fresh seafood and ingredients from Hokkaido.

The "Meibutsu! Gobo Age (house specialty! fried burdock root)" is lightly seasoned with a soy sauce based flavor, and the moment you take a bite, the aroma of burdock root fills your mouth. It is said to be fried until nicely crisp and fragrant, with a light crunchy texture that keeps you coming back for more.

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The specialty gari-saba (pickled ginger and cured mackerel) is another dish with many repeat fans.

The sweetness, tang, and mild heat of the gari pair well with the shime-saba (vinegared mackerel), making it a great match for drinks. If you add the wasabi served on the side, you can enjoy a change in flavor as well.

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Ichizuya is an izakaya (Japanese pub) about a 10-minute walk from Asahikawa Station, with grilled hamaguri (hard clam) as its main specialty.

The stylish interior is lit by the warm glow of indirect lighting, and the seating includes counter seats with night views, table seating, and Private room options, so you can relax and take your time.

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The yakihamaguri (grilled clam) is served without needing to order it, and keeps coming until you say "stop".

Freshly grilled hamaguri are plump and springy, and the aroma of browned soy sauce really whets the appetite. It pairs well with white wine, so you may end up drinking a little too much.

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The menu also offers plenty beyond grilled hamaguri (hard clams).

The "Ikageso-yaki (grilled squid tentacles) - garlic flavor -" is said to be more tender than it looks. The garlic flavor is said to bring out the savory taste and sweetness that only fresh squid has.

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Bekke, about a 9-minute walk from Asahikawa Station, is an izakaya where you can enjoy Japanese cuisine centered on seafood.

The interior has a calm atmosphere with the warmth of wood. The hideaway-like space is so comfortable it helps you forget the noise of daily life, making it a place where you can spend a relaxing, heartwarming time.

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This is the grilled ginhirasu (Japanese butterfish) marinated in Saikyo-zuke (Kyoto-style white miso marinade), served as part of the "Pirika Course" with 120 minutes of All you can drink.

The ginhirasu is grilled until nicely browned, and the flavor of the Saikyo miso brings out its savory taste. It comes with sides such as gratin and pickled hana-renkon (lotus root shaped like a flower), making it very satisfying.

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At dinner, in addition to courses at different price points, they also offer a full lineup of a la carte dishes such as “tempura assortment” and “nama hon-maguro (fresh bluefin tuna) lean meat sashimi.”

The “Omakase sashimi assortment (Bekke-mori)” is a beautifully arranged plate of fresh fish that came in that day. They say you can discover new flavors every time you visit.

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Sumibiyakitri Manmaru, about a 10-minute walk from Asahikawa Station, is a restaurant centered on yakitori (grilled chicken skewers) where you can also enjoy izakaya dishes such as bang bang ji (poached chicken salad with sesame sauce) and motsu-nikomi (stewed offal).

The interior is divided across two floors, with counter seats and raised tatami seating on the first floor, and zashiki (tatami room) seating on the second floor that can accommodate large groups.

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The yakitori (grilled chicken skewers) are carefully skewered one by one every day and slowly grilled over charcoal, giving each skewer a fragrant aroma and juicy finish.

In addition to free toppings for the skewers, there are also paid toppings such as taberu rayu (crunchy chili oil) and oroshi ponzu (grated daikon with ponzu sauce), so you can enjoy them just the way you like.

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The “Manmaru Tokusei Zangi (Manmaru Special Fried Chicken) (3 pieces),” fried with perfect heat control, is said to have a crisp and nicely browned surface.

Since it is already seasoned, it tastes great even on its own. It is also recommended to enjoy changing up the flavor with the lemon served on the side or paid toppings.

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Izakaya Beni Akari is a restaurant with a full lineup of izakaya dishes based on Japanese cuisine.

The interior has a calm wood toned atmosphere. In addition to counter seats and zashiki (tatami seating), the restaurant also offers Semi-private room seating with a more private feel. Since the Semi-private room seats are especially popular, a reservation is a must.

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The "Meibutsu! Tofu no Mentaiko Sauce Yaki" is a popular menu item made with house made tofu.

This dish features soft, smooth tofu topped with plenty of rich mentaiko (spicy cod roe) sauce. The toasty aroma on the surface is said to really whet the appetite.

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They have a wide selection of meishu (fine Japanese sake) from all over Japan, and you can enjoy comparing drinks from standard labels to rare ones.

The "Denshu Special Junmaishu" in the photo is said to have a clean taste, with a mild and elegant flavor. It also pairs well with Japanese dishes such as sashimi and grilled fish.

Yakiuri Sakaba Tsutsumi Asahikawa Honten, about a 10-minute walk from Asahikawa Station, is an izakaya on Showa-dori where you can enjoy house-made hand-kneaded shumai (steamed dumplings).

The interior, decorated with neon lights and paper lanterns, has a bright and lively feel. In addition to table seating and zashiki (tatami floor seating), there are also fully private rooms, so you can choose based on the size of your group.

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As a restaurant specializing in shumai, it is well liked for its wide lineup, including pork, chicken, crab, and scallop varieties.

The "Meibutsu! Hokkaido-san Sangenbuta Shiumai" is said to be packed with the rich flavor of Hokkaido-grown sangenbuta (three-way crossbred pork) and tastes excellent. You can order in units of 2 pieces, so it is also recommended to compare different kinds.

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The “Kobore Aka Mabo Dofu” comes in a bold assortment so generous it spills out of the bowl!

The rich, tasty spicy sauce coating the piping hot tofu has a crisp, refreshing heat from sansho (Japanese pepper), which brings out the flavor of the ground meat. Though it is on the smaller side, it is said to be a highly satisfying dish.

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Hige Hokkaido Izakaya Yoidokoro is an izakaya located an 11-minute walk from Asahikawa Station, where you can fully enjoy the flavors of Hokkaido.

Spread across two floors, the interior has a homey atmosphere. The 1st floor has counter seats and raised tatami seating that are easy to use even when dining alone, while the 2nd floor has zashiki (tatami room) seating where larger groups can have a lively time.

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As you would expect from a restaurant run directly by a fishmonger, the menu is filled with dishes made with fresh seafood sourced straight from the market and fishing ports.

At the seafood All you can eat, you can grill Hokkaido seafood right in front of you on the tabletop grill and enjoy it just the way you like. It is satisfyingly filling, and it might even make the drinks go down easier.

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The "owner's carefully selected sashimi" is a beautifully arranged plate of sashimi such as hotate (scallop), ika (squid), salmon, and hirame (flounder).

The fresh sashimi is said to be firm and pleasantly springy in texture. Since the selection changes depending on what is available and the season, you can enjoy new flavors each time you visit.

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Kyushu Damashii Asahikawa Ten, about a 7-minute walk from Asahikawa Station, is a popular izakaya where you can enjoy Kyushu ryori (Kyushu cuisine) while staying in Hokkaido.

Inside, with its warm wood feel, the restaurant offers table seating for casual dining as well as fully private rooms. Its appeal lies in the calm atmosphere, where you can relax and take your time.

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The "meibutsu Hakata motsu-nabe (Hakata offal Hot Pot)" is a popular menu item that you can order from just one serving.

The large pieces of motsu have no off notes at all, and you can enjoy their springy texture. You can choose from three kinds of soup: classic soy sauce, tasty salt, or ginger tonkotsu (pork bone broth).

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The menu lines up specialty à la carte dishes from each Kyushu prefecture, including "Oita Nakatsu Kara-age," "Nagasaki dento hatoshi (traditional Nagasaki shrimp toast)," and "Amami meibutsu (local specialty)!! Keihan with rich soup."

"Miyazaki meibutsu (local specialty)! Chicken Nanban" has an excellent balance of sweet vinegar sauce and house-made tartar sauce, and it is said to be so good you will not be able to stop eating it.

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"Kushidokoro Ebisu" is an izakaya (Japanese pub) that mainly serves kushiyaki (grilled skewers) and kushiage (deep-fried skewers).

The interior has a playful and pop feel. Just looking at the menu tags covering the walls is said to get you excited. There are counter seats and koagari (raised floor seating), making it a comfortable place to spend some relaxing time.

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The grilled skewers served at this restaurant can be seasoned in one of two ways: salt or tare (sweet soy-based sauce).

The chicken skewers coated in the sweet and savory tare are all said to be juicy and delicious. They also come with a lottery stick, and if you win, you get to eat one more skewer.

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The amaebi (sweet shrimp) Kara-age is fried whole with the shell until crisp and fragrant, and the more you bite into it, the more sweetness and umami spread across your palate.

With just the right amount of salt, it is perfect as a snack with drinks! A squeeze of lemon adds a fresh tart note, so you can enjoy the change in flavor.

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Uma Shoku Sakaba Wataru, about a 5-minute walk from Asahikawa Station, is an izakaya where you can enjoy creative Japanese cuisine made with seasonal ingredients as small plates along with Japanese sake.

The interior has a Japanese modern design and a calm atmosphere. It feels comfortable, and one of its charms is that even solo diners can stop by with ease.

Photograph:呑み助の日記

The highly praised "Domestic beef offal stew" is said to be carefully prepared, giving it a mild flavor with no off notes at all.

It is also said to have a lingering, delicious taste with the faint sweetness of aromatic vegetables.

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The “Today’s 2-kind sashimi assortment” is a popular menu item whose contents change depending on what is available that day.

On this day, it came with two kinds: lean honmaguro (bluefin tuna) with rich fat and salmon. The salmon is said to taste even better when eaten with the momiji-oroshi (grated daikon with chili pepper) served alongside it.

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Tsukemon-dokoro Niraki is an izakaya where you can enjoy pairings of creative dishes and Japanese sake.

Jazz plays in the stylish interior. In addition to counter seating, there are partitioned Sunken kotatsu seating areas, so you can relax and enjoy your time here.

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The "Butamaki Tsukemon Kushi Goshu (five kinds of pork-wrapped pickle skewers)" is a popular menu item that almost everyone who visits orders.

Inside the fragrant grilled pork-wrapped skewers are takuan (pickled daikon), Nozawana-zuke (pickled nozawana greens), shinshoga (young ginger), kimchi, and more. The balance of the pork fat's sweetness with the pickles' acidity and saltiness is said to be just right.

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You can also enjoy pairings with the food, so they always have more than 15 kinds of Japanese sake on hand.

The dry Jokigen Tokubetsu Junmai has a clean finish and is said to pair well with Japanese cuisine and salt-based dishes. They are also particular about the sake vessels, and use sakeware from Nousaku, which is known for its tin products.