Izakaya around Sakae Station in Nagoya! 19 recommended places

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Toriyakiniku Toriichi Sakae Joshidai Ten is a restaurant with a homey and lively atmosphere.

Grills are also set up at the counter, so you can enjoy Yakiniku on your own. There is also Sunken kotatsu seating where you take off your shoes, making it a relaxing place to unwind.

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The recommended menu item is “tori Yakiniku,” where you grill freshly slaughtered chicken yourself.

You can enjoy the branded young chicken Ena-dori and one of Japan’s three major jidori (free-range chickens), Nagoya Cochin, while they are still very fresh.

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"Toriichi Meibutsu Maruchu" is a popular drink to go with the chicken Yakiniku. It is a lemon flavored shochu highball with frozen fruit inside.

As the cut fruit gradually melts, the fruity flavor is said to get stronger.

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Oicho Sakae Ten is an izakaya (Japanese pub) located an 8-minute walk from Sakae Station.

The interior feels clean and bright. The wood-grain counter and tables create a stylish space.

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The popular menu item is yakitori made with fresh Kinso-dori (a brand of chicken), grilled over binchotan (high-grade charcoal) on a custom made grill.

The careful grilling and house made salt with no chemical seasonings are said to bring out the rich flavor of the chicken.

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The drink selection pairs well with the yakitori and a la carte izakaya dishes.

The lineup also includes Japanese sake such as Horaisen Bi Junmai Daiginjo, a local sake from Aichi Prefecture, draft beer, and assorted varieties available of red and white wines.

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Craft Sour to Nidone Maguro Nikenoshima is a hideaway-style izakaya on the 5th floor of a building in Sakae 3-chome.

The interior has a stylish cafe-like feel that looks very comfortable. The relatively compact space is equipped with counter and table seating.

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The signature menu item "Nidone Maguro" is made by aging Ise maguro (brand farmed tuna from Mie Prefecture), a farmed brand tuna from Mie Prefecture.

With the "Nidone Maguro no Sanshu Assortment," you can enjoy akami (lean tuna), chutoro (medium fatty tuna), and otoro (fatty tuna).

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Alcohol options include homemade craft sours made with Domestic non-wax lemons, which are popular.

Among them, the "Meibutsu Nike Lemon Sour" made by crushing the lemon peel and seeds is said to have a refreshing taste.

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Uo to Obanzai Senji is a restaurant run by the Sozosha Group, which operates izakaya mainly in Nagoya City.

Inside, the restaurant offers an open kitchen counter, tables with sofa seating on one side, and Private room seating with a sense of privacy.

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You can enjoy fresh fish selected by a pro at the market. They sometimes offer the day’s recommended sashimi assortment, and fish from (Each) region may also appear on the menu.

Along with top notch freshness, you can also enjoy sashimi prepared with a little extra care, such as kombu kelp curing and tataki (lightly seared fish or meat).

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The "obanzai (home-style side dishes made with seasonal ingredients)" in the restaurant's name refers to home-style side dishes made with seasonal ingredients.

This restaurant offers a wide range of obanzai, including dishes that blend Japanese and Western styles, as well as fish and vegetable dishes. Many people seemed to be ordering an assortment.

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Gomitori Honten near Sakae Station is an izakaya (Japanese pub) popular for dishes connected to Nagoya.

Seating is available from the 1st to the 3rd floor, with counter seats, Semi-private room options, and zashiki (tatami room) Private rooms, so it looks easy to use for different occasions.

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The photo shows a dish of deep fried chicken wings made with purebred Nagoya Cochin (Nagoya Cochin chicken), a jidori (free-range chicken breed).

They also serve local specialties made with aka miso (red soybean miso). You eat dishes like kushikatsu (deep fried skewers), made by skewering ingredients and frying them, and oden (Japanese simmered dish) with aka miso.

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Nagoya’s local beer is Kinshachi Beer. At this restaurant, it is served with an original label. It is said to have a clean, easy to drink taste.

They also offer drinks inspired by Sengoku busho (warlords), such as the “Hideyoshi Highball.”

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Uni Yokocho is a rare place where you can fully enjoy shiomizu uni (saltwater-packed sea urchin) from Hokkaido.

Many reviews mentioned the staff's service. People said the service was very good and the hospitality was wonderful, so it seems to be highly rated.

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The uni (sea urchin) they source through their own channels is "shiosui uni (saltwater sea urchin)," made without alum and with no additives at all.

The photo shows the "uni 3-kind assortment." It has no off-putting aroma or bitterness, and the natural sweetness of the uni spreads across your mouth. The texture is creamy, and the flavor is rich.

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The Japanese sake lineup makes the most of this izakaya's strength as a uni (sea urchin) specialty restaurant. They have plenty of labels that pair well with uni.

If you want to enjoy both drinks and food, a course with All you can drink including more than 10 kinds of Japanese sake is just right.

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Taishu Meshi Sakaba Wairo is an izakaya (Japanese pub) in an easy-to-reach location within walking distance of Sakae Station and Yabacho Station on the subway.

All seats are at the counter, so it looks easy to drop in even on your own. The inside has a lively feel and a casual, down-to-earth atmosphere.

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This restaurant serves izakaya dishes with touches of Chinese and Taiwanese cuisine.

One of the signature dishes, “Kagoshima kurobuta (Berkshire pork) coarse-ground shumai,” is said to be a juicy dish full of rich meat flavor.

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Among the drinks, they have Taiwan Beer with flavors like mango and pineapple.

Some of the drinks are kept in the display case, and after ordering, you take out the one you want yourself.

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Mainichi! Hokkaido Bussanten Neo Robata Donan Norin Suisanbu Sakae Ten is a seafood izakaya (Japanese-style pub) in a great location, just a 1-minute walk from Sakae Station. At this restaurant, you can enjoy fresh fish delivered from Hokkaido without leaving Nagoya.

The interior, which brings to mind a tavern near a fishing port, and the lively atmosphere are part of its appeal as well.

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Among the wide selection of seafood dishes, they offer a sushi assortment with six kinds of Hokkaido seafood. For something to enjoy with a drink, the sashimi delivered fresh from the fishing port is also recommended.

For drinks, they have Japanese sake and shochu, as well as Hokkaido alcohol such as "Otaru Wine (White)."

The signature ikura kobore-meshi (overflowing salmon roe rice bowl) comes with cheerful calls from the staff as they pile on plenty of ikura.

Guests say the fun part is the live feeling as more and more ikura is added right in front of you. It is well loved for the popping texture of the ikura and its just-right saltiness.

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This izakaya (Japanese pub) stands out for its wooden tables and chairs, along with its stylish lamps. The restaurant is located on the first basement floor of a building, giving it a hideaway-like feel.

There are table and counter seats, and it seems to welcome everyone from solo diners to groups.

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The "Confident Favorite! Tsukune assortment" is a signature menu item that lets you enjoy a range of flavors, including oroshi ponzu and mayo garlic.

Each tsukune (chicken meatball skewer) is said to be satisfyingly large, yet easy to finish. They are also fluffy in texture and juicy.

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The drink menu includes rare Japanese sake, craft beer, and sours packed with chunky fruit.

They also offer more strongly seasoned dishes such as "Nagoya specialty! Doteyaki (beef tendon stew)," which seem perfect for drinks.

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At Sakae no Chushin de Tebasaki o Sakebu Sakataba, the popular item is tebasaki (chicken wings) packed with the restaurant’s special touch.

Because it is a busy restaurant where seats fill up quickly, making a reservation in advance is a good idea. The interior has an easygoing atmosphere where you can relax without feeling formal.

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The menu item in the photo is "tebasaki (chicken wings) no Spicy Age." They are particular about the frying method too, so you can enjoy a crisp texture.

There are two seasoning options: a sauce that has been added to and carried on since the restaurant first opened, and a salt blended with spices.

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They offer a wide selection of Japanese sake, including rare labels and local sake.

In addition to the A la carte All you can drink plan, they also recommend courses that include All you can drink with dishes featuring Nagoya-meshi (Nagoya specialties) such as tebasaki (chicken wings) and miso kushikatsu (deep-fried skewers with miso sauce).

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Hakata Yasaimaki Kushi Kibakumon Sakae Ten is an izakaya where you can enjoy skewers wrapped with vegetables and motsu Hot Pot (offal hot pot), a specialty of Kyushu and Hakata. The calm interior has table seating and counter seating.

The counter by the open kitchen is said to be a special place to sit, where you can watch the grill in action.

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A popular menu item is the "yasai-maki-kushi (vegetable wrapped skewers)," made by wrapping vegetables such as lettuce and okra in pork. The texture and freshness of the vegetables go well with the pork, and people say it tastes great.

Its hearty yet healthy feel is also said to be one reason for its popularity.

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The colorful drinks are chu-hai (shochu highballs) with fruit in them. The menu includes options like sliced pineapple and mixed berries.

Even if you order the food a la carte, you can still use an All you can drink plan that lets you enjoy many different kinds of drinks.

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Son Kei Eki Ten is a restaurant that operates as a ramen shop during the day and an izakaya (Japanese pub) at night.

The modern-style space has table seating that can become Semi-private room seating with noren (traditional fabric dividers), as well as counter seats in front of the kitchen.

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The menu item in the photo is “Aichi jidori (local chicken) Nagoya Cochin (Nagoya Cochin chicken) momo-yaki (grilled thigh).” Grilling it over charcoal is said to lock in the chicken’s flavor.

There are two flavor options: Special soy sauce tare (sauce) or chicken salt. They also serve yakitori (grilled chicken skewers) such as tsukune skewers with nankotsu (cartilage) and thigh skewers.

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At this restaurant, you can enjoy Japanese sake carefully selected from all over Japan. They also thoroughly control the temperature to keep the Japanese sake in good condition.

They also offer a full lineup of Japanese sake tasting sets, including the "Owner's Recommended Tasting Set" and the "Aichi Japanese sake Tasting Set."

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At the izakaya Robatayaki Kungin Sakae Ten, you can enjoy robatayaki (Japanese hearthside charcoal grilling), a style of Japanese cuisine where seafood, meat, and other ingredients are grilled over charcoal on an irori (sunken hearth).

In addition to lively counter seats with a full view of the grill, the second floor also has fully private rooms.

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Robatayaki (charcoal hearth grilling) is said to be slowly grilled over charcoal, giving it a crisp surface and a flaky inside.

The "[Kunugin Meibutsu Sengyo Ippon-yaki] Ootoro Saba no Ippon-yaki" is said to have just the right amount of salt and pair well with alcohol.

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For some chuhai (shochu highball) and highball drinks, ordering the "Okawari Yakyanta" for your second drink and after is a good deal.

It comes in a kettle with about 4 glasses worth, while the price is about the same as 2 glasses or even less.

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Niku To Sakana Taishu Sakaba Hitomebore Sakae Ten is a restaurant with a full lineup of meat and fish dishes, along with izakaya menu favorites. The interior, decorated with hanging paper lanterns, has the feel of a classic old school taishu sakaba (casual Japanese pub).

It also has fully private rooms with a modern Japanese design, so it is a good choice when you want to relax and enjoy your meal.

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The menu item in the photo is niku-dofu (meat and tofu stew). It is one of the restaurant's signature dishes.

The tofu is said to be well soaked with a sweet and savory seasoning. It is great on its own, and when eaten with the meat, you can enjoy a different kind of flavor.

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The “Uniku assortment sushi” is a luxurious dish that brings together uni (sea urchin) and meat. Their sweetness and richness come together in your mouth, making it outstanding, or so they say.

For drinks, they offer All you can drink courses in assorted varieties, including options with All you can eat and A la carte only.

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Yakitori Izakaya Bangushi is an izakaya located on the 2nd floor of Central Sakae Building, a 4-minute walk from Sakae Station. The restaurant is known for its yakitori (grilled chicken skewers), which the owner carefully grills one skewer at a time.

In addition to open table seating, guests can also use Semi-private room and fully private room seating.

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The menu item in the photo is "《Most Popular》Agedashi Tofu".

It is said to have a crispy outside and a soft, fluffy inside. The agedashi tofu is so good that many repeat customers order it again on their second visit.

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Yakitori made with Kinso-dori (a branded chicken known for its tender meat and pleasant bite) is popular here. The photo shows torikawa (chicken skin), which lets you enjoy the combo of crispy skin and sauce.

They also use a house-made salt for the yakitori, infused with the umami of bonito flakes and kombu kelp.

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Sakana no Hachibei Sakae 3-chome Ten is an izakaya (Japanese pub) with many group locations across Nagoya, including around Nagoya Station and Kanayama.

The staff are well reviewed for their good service, and they are said to be cheerful and polite.

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The photo shows the popular “7-kind sashimi (assorted raw fish) assortment,” a visually vibrant menu item.

It includes one piece each of chutoro (medium fatty tuna) and akaebi (red shrimp), can be ordered from a single serving, and is well reviewed for its fresh, tasty sashimi.

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For alcohol, they offer fruity drinks such as nama-shibori remon sawaa (fresh whole-pressed lemon sour) made by squeezing the lemon with the peel on, as well as fruit liqueurs.

Japanese sake includes Special labels selected from around Japan, and it seems you can casually enjoy them by the glass.

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Niku to Sakana no Kyomachi Koshitsu Konjaku Monogatari is an izakaya with Semi-private rooms and fully private rooms, where you can enjoy Japanese cuisine and Japanese sake while keeping a sense of privacy. It offers tatami rooms with Sunken kotatsu seating, so you can sit with your legs down.

The interior has a modern feel with stylish Japanese touches.

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A popular menu item at the restaurant is the "Wagyu beef sushi." The shari (sushi rice) and sushi vinegar are all Homemade, and the Wagyu is slowly cooked at a low temperature, with a lot of time and care put into every step.

For those who want to enjoy comparing different kinds, the "Wagyu beef sushi staircase assortment" comes recommended.

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The drink menu offers a wide range, from brightly colored frozen fruit sours and highballs to wine.

They also have a selection of Japanese sake that pairs well with seafood dishes, including local sake from Aichi.

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Osusumeya Nagoya Sakae Ten, serving Kyushu tonkotsu (pork bone broth) oden and tabletop motsu nikomi (stewed offal), is an izakaya located a 6-minute walk from Sakae Station. A popular choice here is the All you can eat and drink course with more than 100 items on the menu.

The interior is done in calm, unified shades of gray and brown.

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The All you can eat course includes rich salmon, a sashimi assortment, and oden (Japanese hot pot dishes), among other items.

The oden uses tonkotsu (pork bone broth), a staple of Kyushu ramen. The ingredients soak up the richness and umami of the broth, making them great snacks to go with drinks.

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The "mentai motsu-nabe (spicy cod roe offal Hot Pot)" is also available to order on the All you can eat course. The soup brings out the sweetness and rich taste of mentaiko and motsu, and the vegetables that soak up the soup are said to be really tasty.

The Hot Pot is served on a tabletop burner, so you can enjoy it while it is still piping hot, which is another nice point.

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Taishu Izakaya Toriichizu Sakae Ten is a chicken specialty restaurant known for its mizutaki (chicken hot pot) and yakitori (grilled chicken skewers).

The airy interior has a relaxed feel that lets you settle in without any fuss. It seems like a good fit for casual meals, such as get-togethers with friends.

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The mizutaki Hot Pot (chicken hot pot) is made by simmering water and chicken bones for more than 8 hours. The soup is rich in umami, yet has a gentle taste with no additives.

Recommended chicken dishes also include a local specialty from Imabari, Ehime Prefecture, where chicken is pressed and grilled on a Teppan-yaki grill.

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For alcohol, the menu is varied, with options like sours you drink after squeezing in lemon and 2L cylinder drinks.

There is also a solid All you can drink plan that covers select drinks. You can choose from an A la carte plan or courses that include All you can eat popular dishes.