Popular izakaya in the Otsu area! 14 places you'll want to stop by

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Ekimae Sakaba Mikura is an izakaya right in front of Biwako-Otsu Station, which is close to the shores of Lake Biwa and also serves as a convenient base for getting into Kyoto.

A large sake barrel and lanterns mark the spot. The first floor mainly has counter seating that is easy to use even when visiting alone, while the second floor has table seating for groups.

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This restaurant lets you enjoy Shiga-only local food and Japanese sake. Even the otoshi (small appetizer served at the start) is said to feature local dishes, such as simmered small fish from Lake Biwa.

Moroko is a small carp-family fish unique to Lake Biwa. Its bones are soft, and the whole fish tempura is popular.

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Funazushi (fermented crucian carp sushi) is a traditional dish from Otsu and other areas around Lake Biwa. It is made by salting nigorobuna (a Lake Biwa endemic crucian carp) and then combining it with rice for lactic fermentation.

It is known for its strong aroma and tangy taste. It goes well with Japanese sake on its own, and it is also recommended over rice as ochazuke (rice with tea poured over it).

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Shimodaya is an izakaya (Japanese pub) located about a 3-minute walk from the north exit of Otsu Station, along a street lined with shops. It is open only at night, and a large curtain hangs out front during business hours.

The interior has the charming Japanese feel of a kominka (traditional old house). There are counter and table seats, creating a comfortable space where you can relax.

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It seems that many of the food menu items change with the seasons. They offer a wide range of creative dishes made with seasonal ingredients and local ingredients.

Their original potato salad, made with tsukudani (soy-simmered in sweetened soy sauce) of gori (a small goby-like fish from Lake Biwa) and freshwater shrimp, is popular.

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The grilled Omi-gyu (Omi beef), a Japanese Black Wagyu from Shiga Prefecture, and the Omi-gyu tataki, prepared like roast beef, are popular. "Omi" is the old provincial name for Shiga Prefecture.

They also offer a selection of Japanese sake made at breweries in Otsu City and nearby areas. The traditional cuisine of the Omi region pairs well with local Japanese sake.

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Hayashiya is an izakaya (Japanese pub) about a 1-minute walk from the north exit of Otsu Station, along the tracks to the right. The lantern and noren (traditional shop curtain) mark the spot.

Right by the entrance is a standing area where you can casually grab a drink. There are also table seats farther inside, which is nice for anyone who wants to relax and take their time.

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Multiple reviews say the restaurant has a homey atmosphere and is easy to drop by even on your own.

The food menu is wide-ranging, with Italian, washoku (Japanese cuisine), and yoshoku (Western-style Japanese cuisine), among others. The prosciutto and salami from Italy are said to be especially good.

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They also offer a full lineup of classic izakaya menu items such as sashimi, salt-grilled fish, and simmered dishes. Their original pasta is also popular.

They also have a wide selection of alcoholic drinks. If you order from the food menu, you can use the 90-minute All you can drink plan even On-the-Day. This is recommended for people who want to drink a lot.

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Umai Sakana ni Aeru Mise Shubo Enya is an izakaya located just off the shopping street near the north exit of Otsu Station. In Shiga Prefecture, an inland area with no coastline, you can enjoy fresh seafood dishes.

The interior has a warm feel with the comfort of wood. In addition to counter seats, there are also Semi-private room table seats, making it easy to relax and spend time here.

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They are particular about using only wild caught fish sourced daily. They serve fish dishes that highlight what is in season at that time.

Their specialty is the “Tairyo Oke-mori (large catch bucket assortment),” an assortment of sashimi. The selection of fish changes by day, but it is popular for letting you enjoy fish with rich umami.

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Honmoroko (a small fish from Lake Biwa) is a tiny fish caught in Lake Biwa. On some days, you can also eat honmoroko-yaki (grilled whole honmoroko on skewers).

They also serve akakonnyaku (red konjac), a local Shiga specialty. It gets its red color from added iron, and they also offer dishes that make the most of its springy texture.

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Umai Sakana to Omi no Ajidokoro Otsu Tsuriya is an izakaya (Japanese pub) located about a 7-minute walk along Chuo Odori from Otsu Station. One of the highlights here is fish freshly caught by the owner personally.

The restaurant has a warm wooden feel. The interior is compact, with about 16 seats in total, and on some days simple seating is set up in front of the shop.

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The fish the owner catches are quickly treated with prep such as bleeding right away, so they are brought to the restaurant with no off notes and kept very fresh.

The fish that can be caught change with the seasons, and the sashimi available also changes from day to day. Every kind of fish is said to be delicious.

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They also offer a full lineup of meat dishes, including Kuroge Wagyu (Japanese Black beef) "Omi gyu (Omi beef)" from Shiga Prefecture and horse meat from Kumamoto Prefecture.

They also have a wide variety of dishes featuring Lake Biwa specialties such as honmoroko (willow gudgeon), wakasagi (smelt), and chiayu (young sweetfish). This is a place where you can enjoy local food and drinks unique to Otsu City.

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Robata to Japanese sake Uomaru Ishiyama Ten is an izakaya near Ishiyama Station, close to the Seta River that flows out from the southern end of Lake Biwa. The restaurant focuses on dishes made with fresh seafood and Japanese sake.

At the counter seats, you can watch the cooking up close and enjoy the lively atmosphere. There are also open-air terrace seats.

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Fresh fish shipped directly from fishing ports around Japan is the specialty here. For the tastiest fish of the season, the sashimi is a great choice.

The “katsuo (bonito) no warayaki” is a dish in which the bonito is seared over a bold straw fire right before it is sliced. It is sashimi with a nice smoky aroma.

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This restaurant offers a wide selection of robatayaki (fireside grill) dishes, a cooking style that grills food over a large hearth using charcoal. You can also enjoy grilled fish and yakitori (grilled chicken skewers).

Brand meats such as Omi gyu (Omi beef) and Omi kamo (Omi duck) are also grilled robata-style, and are well liked for their moist finish.

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Hakata Kushiyaki Shinbee is a restaurant located about a 3-minute walk from Ishiyama Station toward the Seta River. This izakaya lets you enjoy the flavors of Hakata (a district in Fukuoka) while staying in Otsu.

The space has a calm feel with plenty of wood throughout. There is counter seating around the kitchen, and they also have table seating.

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One of the local specialties in the Hakata (a district in Fukuoka) area is Hakata kushiyaki (grilled skewers). These are varied skewers made by wrapping vegetables, cheese, and other ingredients in pork, then skewering and grilling them.

People say the combinations of ingredients are delicious, like the fat and sweetness of the pork with crisp lettuce and tomatoes with a bursting texture.

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A dish of fresh saba (mackerel) or kanpachi (greater amberjack) sashimi dressed with a slightly sweet sauce made with soy sauce and mirin, then mixed with plenty of sesame, is also a Hakata specialty. The goma kanpachi (greater amberjack with sesame) here is also well reviewed for being delicious.

They also offer sours and non-alcoholic drinks made with juices from Kyushu strawberries, mikan (mandarins), and other fruits.

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Gyare Rakuza is an izakaya located about a 2-minute walk from the south exit of Seta Station. It is a rare spot in Otsu where you can eat aged fish.

Rows of isshobin (1.8-liter sake bottles) that once held Japanese sake are the landmark. Inside the calm Japanese-style space, it seems they also have a wide selection of Japanese sake on display.

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They say the fish are bled and have the nerves removed right after being caught, then aged after the blood is drained. The fish has no off notes, and its umami really comes through.

Even though it looks like ordinary sashimi (raw sliced fish), once you taste it, you can tell from the springy texture and the depth of umami.

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They always have more than 10 kinds of Japanese sake, mainly from Shiga Prefecture. They also seem to carry labels that Japanese sake fans will love.

The course with 6 popular dishes and All you can drink is well received. Every label of Japanese sake is included in the All you can drink option, so you can enjoy a range of different flavors little by little.

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Unagi Kushiyaki Take is located in a narrow alley about a 3-minute walk from the north exit of Otsu Station. Founded in 1921 as a shop handling fish from Lake Biwa, it is an eel restaurant that also serves as a wholesaler.

At lunch, the menu centers on items such as Unagi-don (eel Rice bowl). In the evening, they also serve dishes that pair well with alcohol, so you can use it like an izakaya (Japanese pub).

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There are two styles for grilling unagi (eel): one where it is steamed before grilling, and one where it is grilled without steaming. Here, they use the style of grilling it from a raw state without steaming.

It is known for crisp skin and a soft inside. The shirayaki (eel grilled without sauce) is said to go well with Japanese sake.

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Yakitori made with jidori (local chicken) from Shiga Prefecture is a specialty during izakaya time. Each skewer is carefully prepared, and each cut is said to have its own texture and rich flavor.

After drinks, the unagi (eel) Rice bowl is also recommended. The sauce, made the same way since 1949, is said to taste great as well.

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Honkaku Sumibiyaki Tori AGNI is a yakitori (grilled chicken skewers) restaurant near the south exit of Keihan Ishiyama Station. The restaurant name "Agni" refers to the fire god in Indian mythology. They chose this name because the restaurant is particular about charcoal grilling.

The interior is done in a chic style. It seems to have bar-like counter seats and table seating.

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Yakitori (grilled chicken skewers) cooked over charcoal is the specialty here. You can order from just one skewer, and there is a wide variety to choose from.

You can also request either salt or tare sauce seasoning, and both are said to be good. They also offer original yakitori seasoned with mayonnaise, wasabi, and other flavors.

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They also serve kushiage (deep fried skewers), made by skewering vegetables, meat, and other ingredients, coating them in fine breadcrumbs, and frying them in oil. There are many kinds of these as well, and they are an easy menu item to enjoy.

Another plus is that you can add All you can drink even when ordering à la carte. It is also recommended for casual izakaya use.

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Sakana to Niku Sakaba Tamaya is an izakaya located about a 4-minute walk from the south exit of Seta Station. It has a good reputation for letting guests enjoy delicious charcoal-grilled dishes and Japanese sake.

Inside, in addition to counter seats, there is Sunken kotatsu seating where you can take off your shoes and relax.

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The "sakana" in the restaurant's name refers to dishes that pair well with alcohol. The menu centers on casually shareable bites seasoned in ways that go great with drinks.

They grill yakitori and Beef Tongue over charcoal. It is said to be nicely browned and fragrant.

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Even people who do not drink alcohol can enjoy the food here, with a wide range of dishes made with ingredients like meat, fish, and vegetables.

Courses with All you can drink options are also popular, with a wide selection of drinks including draft beer, wine, sours, and soft drinks.

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Sakaba Weijin is an izakaya located about a 3-minute walk to the right from the south exit of Otsu Station. The restaurant is on the first floor of a building.

The interior has a calm atmosphere. Both the counter seats and table seats are Sunken kotatsu seating, where guests take off their shoes before being seated.

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One of the specialties is oden (Japanese simmered dish). It is made by slowly simmering vegetables, processed fish cakes, and other ingredients for a long time in a clear broth.

daikon radish, tofu, and other ingredients soak up the broth well and are said to taste great. Akakonnyaku (red konjac), a specialty of Shiga Prefecture, is also included as one of the oden ingredients.

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Another specialty here is seafood. You can enjoy fish with rich seasonal flavor as sashimi, grilled dishes, tempura, and more.

They also have several kinds of Japanese sake from Shiga Prefecture. It is recommended to pair them with Otsu specialties like honmoroko (willow gudgeon) tempura and funazushi (fermented crucian carp sushi).

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"Uma Kara-age and Izaka-meshi Mirai Zaka Seta Ekimae Ten" is an izakaya on the first floor of Smile Hotel Otsu Seta, near the south exit of Seta Station.

The interior has a casual feel, making it a great fit when you want to enjoy drinks with a group in a lively setting. It is open from the evening until late at night. It is also recommended for a second stop.

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The specialty here is “Seiryu Wakadori (young chicken) Bone-In Thigh One-Piece Glove Kara-age.” It is a piece of Kara-age about the size of a baseball glove.

It is known not just for the volume, but also for its good flavor, as it uses the Seiryu Wakadori brand chicken marinated in sauce.

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The photo shows the Miraizaka Salad. This popular salad combines fresh vegetables with an original mayonnaise sauce and carrot rapee.

They offer a wide range of menu items, including fish dishes, yakitori (grilled chicken skewers), and freshly cooked rice.

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Kuimonoya Wan Ishiyama Ekimae Ten is an izakaya (Japanese pub) near the south exit of Keihan Ishiyama Station. It is on the second floor of the building. The interior has the feel of an old traditional house.

Most of the seating is in Private rooms. They use a shoes-off Sunken kotatsu seating style, so you can relax and enjoy your time there.

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The otoshi (small appetizer) salad served with the first alcoholic drink is well liked. The otoshi is not free, but refills are available at no extra charge.

They serve vegetables first because they care about their guests' well-being. The ceramic beer glasses were chosen by the owner to match the Japanese-style interior.

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A popular menu item is the "Dekkai Daikon no Oden." This oden, with ingredients simmered in dashi broth, includes a large piece of daikon radish. Even though it is big, it is said to be full of the good flavor of the broth.

They also offer a wide selection of drinks. They also have courses with All you can drink that you can order even without a reservation.