6 Popular Izakaya in Mito City! Cheap and tasty places locals keep coming back to

Photograph:yamakoko

Ibaraki Marugoto Yonjuyon-ya near Mito Station is a place where you can casually enjoy ingredients from Ibaraki and local sake.

Inside, there are counter seats as well as table seating that works well even for small groups. This creative izakaya (Japanese pub) has a relaxed feel that makes it easy to sit back and enjoy a drink.

Photograph:チャンパット

The "Ibaraki Tsufu-nabe (Ibaraki gout Hot Pot)" is a rich dish made with plenty of oysters, soft roe, and ankimo (monkfish liver).

The soup, filled with the good flavor of the ingredients, is mild and warming. They also recommend adding the yuzu served on the side partway through, so you can enjoy a change in flavor.

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The "Today's Sashimi assortment" in the photo is a popular dish that brings together a well-balanced assortment of seafood delivered from the market. The selection changes depending on the day, but items like sawara (Spanish mackerel), madai (Sea Bream), and hirame (flounder) are all said to have firm texture and deep flavor.

Many people also enjoy it with umeshu (plum wine) or jizake (local sake).

Photograph:レイニー・ホワイト

"Ibaraki Chisan Chisho no Mise Anko-nabe (anglerfish Hot Pot) × Hitachi-gyu (Hitachi beef) Zenseki Koshitsu Mondokoro Mito South Tower Ten" is an izakaya focused on local production for local consumption, located right by Mito Station on the 11th floor of Mito OPA.

It offers a full range of dishes made with ingredients from Ibaraki Prefecture. The Sunken kotatsu seating Private rooms can be used by groups of 2 or more, making them easy to use.

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The "noko anko Hot Pot (rich monkfish hot pot)" features a miso based soup with ankimo (monkfish liver) melted into it, giving it a mild and deep flavor.

The light monkfish meat has a plump texture, and some say the contrast with the rich soup is excellent. The vegetables also soak up the good flavor, making this a dish that leaves you highly Manzoku until the very end.

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The "Hitachi-gyu (Hitachi beef) kawara steak (tile steak) with grated daikon ponzu" is a well liked dish that gently cooks with the residual heat of the kawara, letting you enjoy the meat's flavor without losing its juices.

The tender Hitachi-gyu has a pleasant texture, with a nice balance of sweet fat and savory aroma.

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Shokudo HEY is a stylish izakaya (Japanese pub) located right near the north exit of Mito Station.

The restaurant has seats where you can watch the cooking from across the counter, as well as table seating where you can relax and take your time. Many people also come for the menu made from recipes supervised by a well-known chef.

Photograph:ハックルベリー・フィン

The “Tsukuba-dori (Tsukuba brand chicken) Chicken Nanban” is a popular menu item that lets you enjoy Tsukuba-dori. The lightly sweet coating and juicy meat are said to be very well balanced.

The rich tartar sauce with egg has a flavor that people say is addictive.

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The onion in the "onion soup" is said to be so tender that it falls apart when you put a spoon into it. The soup itself also seems to have a clear sweetness and rich flavor.

Some say that adding a small amount of spicy miso gives it a nice accent.

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"Beef Tongue・Baniku (horse meat) Sakaba Umai Mito OPA Ten" is an izakaya in a great location on the 11th floor of Mito OPA, directly connected to Mito Station.

In the chic and modern interior, you can take your time enjoying dishes made with Beef Tongue and baniku along with a wide variety of drinks. It is said to be an easy spot to use, whether you are having a meal with friends or just stopping by for a quick drink.

Photograph:ごぱんメモ

The "Beef Tongue ita-shabu (thin-sliced hotpot)" is a popular menu item, where you quickly swish thin slices of Beef Tongue through the broth before enjoying them.

Adding softly melting wataame (cotton candy) gives the broth a light sweetness and extra depth. The Beef Tongue is said to be surprisingly tender, with a light texture.

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The "Premium Meat Sushi All you can eat Course" lets you enjoy a wide variety of meat sushi, including nigiri topped with lean horse meat and kabosu kosho (kabosu citrus pepper).

The lean horse meat is said to be light yet full of flavor and nicely satisfying. It seems to be a highly Manzoku course.

Photograph:tabelog.com

Kakurean Shinobuya Mito Ekiminami Honten is an izakaya (Japanese-style pub) with Private rooms at every seat, located a 1-minute walk from Mito Station. The warm Japanese-modern space is said to be easy to use even for small groups.

Many people also praise the attentive service, and it is said to be a great place when you want to enjoy your meal and conversation in a calm setting.

Photograph:DDChan

The "Mentai Wagyu motsu nabe (spicy cod roe Wagyu offal Hot Pot)" is said to be delicious, with plump Wagyu offal and the pleasant heat of mentaiko (spicy cod roe). The rich soup is infused with the good flavor of the offal, making it satisfying all the way to the end.

If you add cheese to the To finish zosui (rice porridge), it becomes milder and the flavor gets even richer.

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The “Okukuji tamago (eggs) no dashimaki tamago (Japanese rolled omelet with dashi)” is said to have a soft texture and a gentle mouthfeel. The balance of dashi aroma and the eggs’ sweetness is just right, and it also pairs well with Japanese sake.

It is said to be a simple yet highly satisfying snack.

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Hana no Mai Mito Minamiguchi Ten is an izakaya located right near Mito Station, where you can enjoy mainly seafood dishes.

The restaurant has a fish tank inside and is said to have a lively atmosphere. They offer a wide variety of food and drinks, making it easy to use for many different occasions.

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The "Today's 3-Type Sashimi Assortment" is said to feature sashimi with firm texture, thick cuts, and a satisfying bite.

With rock salt, you can enjoy a clean sweetness, while soy sauce brings out more depth, and the yakumi (condiments) let you enjoy the fish in different ways.

Photograph:chun-sai

The "tokudai shima hokke (extra large Atka mackerel)" is said to stand out for its thick, moist flesh.

Fresh off the grill, the surface is fragrant and toasty, while the inside is soft and tender. It is well known as a dish where the sweet richness of the fat comes through more with every bite.