Cheers at izakaya (Japanese pubs) in Kochi Prefecture! 7 popular spots in Kochi City

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Myojinmaru Honten is an izakaya in a great location near Horizume Station. This restaurant serves fisherman's fare and kyodo ryori (local cuisine), and the interior opens up into a calm Japanese style space.

It has seats in a range of sizes, and the horigotatsu (sunken floor seating) fully private rooms are said to be perfect for Special days.

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The specialty here is "wara-yaki katsuo no tataki (seared bonito with straw fire)," boldly grilled inside the restaurant. The fragrant aroma unique to the traditional wara-yaki method brings out the rich flavor of the bonito.

Among the options, the standard choice is the "shio tataki," enjoyed with sun-dried salt. It is an excellent dish that pairs perfectly with yakumi (condiments) such as garlic and green onion.

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The photo shows the popular menu item "utsubo (moray eel) no Kara-age," coated well in a sweet and savory sauce.

The skin is crisp and fragrant, while the rich flesh has a plump, springy texture. Some reviews also said it is tender and has an addictive flavor.

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Sakaba Kameji is an izakaya right by Ohashidori Station and near Obisan Road Shopping Street, and it is popular because you can try a full range of Kochi specialties.

The seafood shack style interior that makes use of wood leaves a strong impression. It also has plenty of Private room options with Sunken kotatsu seating, as well as counter seats that are easy to use even when dining alone.

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The signature dish is "wara-yaki katsuo no shio tataki (seared bonito tataki with salt, straw-fired)." One of the highlights is the bold live performance of straw-firing it right in front of you.

They say it is especially good when the freshly seared katsuo is sprinkled with sun-dried salt and enjoyed while still warm. It is also recommended to enjoy it with garlic on the side.

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The dishes made with very fresh locally caught seafood are also well regarded. Among them, the sashimi assortment, where you can enjoy seasonal toppings shipped directly from Tosashimizu, is especially popular.

It also pairs perfectly with Japanese sake, and they also have a wide selection of local sake from Kochi.

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Izakaya Rakuda is an izakaya located about a 3-minute walk from Horitsume Station, tucked away on Obiyamachi Koji. The calm, homey space has a nice grown-up hideaway feel.

In addition to Sunken kotatsu seating, table seating, and counter seats, the restaurant also has Private room options in various sizes. It is an easy place to use for all kinds of occasions.

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The specialty here is “reta-shabu (lettuce and pork belly hotpot).” It is a dish of lettuce and pork belly enjoyed in a tonkotsu (pork bone)-based soup.

A whole head of lettuce is used, and its crisp texture really stands out. The soup is packed with flavor, and people say it stays delicious all the way through To finish with the Chinese noodles.

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Charcoal grilled yakitori made with Shimanto-dori (brand chicken from Kochi) is also popular. It is slowly grilled over Tosa-binchotan (Tosa white charcoal) to bring out its rich aroma.

The liver is especially well regarded, and it is said to pair perfectly with the slightly sweet sauce and melt-in-your-mouth texture.

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Sake to Sakana Furanku is an izakaya (Japanese pub) located on the first floor of a building near the Obiyamachi Ichibangai Shopping Street, about a 3-minute walk from Hasuikemachi-dori Station. It serves seafood landed in Kochi and dishes made with seasonal ingredients.

The interior stands out for its calm Japanese space with a wood-grain design. The counter seats, where you can watch the chef's skill up close, are also popular.

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Reviews say that no matter what you order, the food is delicious. The standard favorite is katsuo tataki (seared bonito).

The outside is grilled until fragrant, and the thick slices make it very satisfying. It is popular as a dish that lets you fully enjoy the natural umami of katsuo.

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The photo shows "unagi no shirayaki (grilled eel without sauce)." It is made with one whole eel from Kochi Prefecture, cooked slowly and carefully.

The rich fat and refined taste, enjoyed with salt and wasabi, are part of its appeal. It is well reviewed as a luxurious dish.

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Sake to Sakana Sakazuki is an izakaya (Japanese pub) located about a 4-minute walk from Horizume Station, just after entering the west entrance of 55-Bangai. It serves Special fish prepared with dishes that show off the owner's skilled technique.

Inside, the restaurant has a Japanese modern space centered around wood. You can enjoy your meal in a calm atmosphere that feels like a hidden retreat.

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They offer a wide range of course meals centered on local seasonal fish, from easygoing options to more luxurious spreads.

Their signature dish is katsuo (bonito) no shio tataki, finished with a cooking method called yakikiri (seared only on the outside). The thick cut fish still has a bit of warmth, and the salt adds just the right accent.

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Another draw is that they source Keigetsu, a well-known local sake from the Tosa Reihoku region, directly from the brewery. They offer a wide selection, from dry varieties to daiginjo.

It is well regarded as Japanese sake that brings out the flavors of the food, and it is said to pair perfectly with seasonal fish dishes.

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Izakaya Kokoroe is an izakaya located about a 3-minute walk from Horizume Station, along Nakanobashi-dori. They focus on local production for local consumption and serve Kochi specialty dishes.

Inside the wooden restaurant, filled with the pleasant scent of fresh timber, all seats are Sunken kotatsu seating, and there are also counter seats and Private room options, so you can relax and enjoy your time.

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One of the big draws is the full lineup of menu items that represent Kochi. The top recommendation is the "nama-katsuo no shio tataki (lightly seared fresh bonito with salt)".

They also offer a wide range of bonito dishes that let you enjoy the fish’s natural flavor, including "katsuo no zukuri (bonito sashimi)" and "katsuo no shuto (bonito innards preserved in salt)". People say every one of them is excellent.

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The "ikadango (squid dumplings)," hand made by the owner, is also a popular menu item. It is said to be a great dish with soft, springy, popping, crisp, and crunchy textures, along with a gentle savory taste that spreads across the palate.

They recommend enjoying it while it is still hot and freshly made, right out of the fryer.

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Ryoma Warayaki Sakanaya Dojo Kochi Obiyamachi Ten is an izakaya located about a 1-minute walk from Horidume Station, near the Obiyamachi 1-chome Shopping Street. The calm interior offers a variety of seating options, including Sunken kotatsu seating.

They serve a wide range of dishes, from classic izakaya fare to Kochi specialties, and also offer courses with All you can drink.

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A signature item here is dishes made with nama-gatsuo (fresh skipjack tuna). The photo shows the “katsuo no tataki (seared skipjack tuna),” and one of its nice points is that you can choose your preferred seasoning, either salt or sauce.

It is fresh with no off notes, cut thick for a satisfying bite. It also tastes especially good with the yakumi (condiments) garlic.

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The "utsubo (moray eel) Kara-age" in the photo is one of the popular dishes in reviews. It has a bold seasoning that makes it a perfect snack to go with drinks.

It has a plump texture rich in collagen, and the kind of taste that keeps your chopsticks moving.