Recommended izakaya in Shizuoka Prefecture! 20 picks by area, from the Izu Peninsula to around Mount Fuji

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Rinkairyō Shinkai Shokujidokoro is an izakaya next to Izu-Kogen Station on the resort railway of the Izu Kyuko Line, on the eastern side of the Izu Peninsula. It is located in the shopping mall Yamamo Plaza.

Run directly by a wholesale trader at Ito Fish Market, the restaurant serves fresh seafood from the waters near Izu and house-made dried fish.

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While many people come here for the food, you can also use it as a hidden gem izakaya where you can drink while enjoying seafood dishes.

In addition to popular Japanese sake from around Japan, they also stock Japanese sake brewed in Shizuoka Prefecture. There is also a tasting set, so you can enjoy 3 kinds little by little.

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Izu’s specialty kinmedai (golden eye snapper) can be enjoyed as sashimi, and you can also try it here simmered in a soy sauce based broth, which brings out its flaky texture.

The popular dish is the “Kinme Aburi Rice bowl,” made by brushing the skin of the kinmedai with the restaurant’s special soy sauce and lightly searing it. It lets you enjoy the fragrant aroma and the rich, savory fat of kinmedai.

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Located in front of the ropeway boarding area at Atami Port and Korakuen Station, the seafood restaurant Kimi no Hamayaki is directly run by a shop that also operates fishing boats.

The open space makes it easy to use like an izakaya (Japanese pub). It is open from daytime, and dinner service is by reservation only.

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The main menu item is hamayaki (seaside-style grilled shellfish), where fresh shellfish are grilled in a bold style. The staff grills them on a special grill, and many people apparently stop by, drawn in by the Fresh Scent of the Ocean.

This simple dish grills shellfish such as sazae (turban shell) and hotate (scallop) with just a small drizzle of soy sauce, letting you really taste the shellfish’s rich umami.

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They also offer a wide selection of kaisendon (seafood Rice bowl) topped with fresh sashimi over rice. The “Umi Don” in the photo lets you enjoy mostly local fish, along with seasonal varieties available only at that time.

It is perfect whether you want a quick drink while sightseeing or a filling meal.

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Numazu Kitaguchi Taishu Sakaba Ima-san is an izakaya about a 2-minute walk from the north exit of Numazu Station. With plenty of seats and a location close to the station, it is easy to stop by, and many customers come back again and again. Reviews say it has the perfect atmosphere when you want to have a lively good time.

There were also reviews saying that the many local ingredients are a nice plus for tourists.

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Shizuoka ranks among the top areas in Japan for maguro (tuna) landings. This place is popular for serving hon-maguro (bluefin tuna), often called the highest grade, and it has many positive reviews.

Even people who are crazy about maguro seem surprised by the strong umami flavor here.

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The menu also includes local Shizuoka specialties such as Shimizu motsu curry and Mishima croquettes.

The “Torobocchi no Kara-age” in the photo is another local specialty. This dish features mehikari (greeneye fish), a deep-sea fish landed at Numazu Port, fried until crisp, and is known for its tender flesh.

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Marugoto Surugawan Mishima Eki Ten is located inside Asty Mishima, directly connected to the south exit of Mishima Station. The menu centers on seafood dishes, and the place works well both for a meal and as an izakaya (Japanese pub).

It is also perfect if you want to grab a quick standing drink while waiting for your Shinkansen departure time. There are also table seats where you can relax and take your time.

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Speaking of Shizuoka, shirasu (whitebait) is famous. These are tiny young fish such as sardines. Boiled shirasu is eaten in many places, but being able to eat raw shirasu is something special to towns close to the sea.

The photo shows "nama-shirasu (raw whitebait)," which you can enjoy only for a few months of the year. It is also worth comparing it with boiled shirasu.

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The small, pink sakuraebi (cherry blossom shrimp) is also a local specialty landed in Suruga Bay. Depending on the season, you can even eat it raw, and if you have it as kakiage (mixed tempura fritter), coated in batter and deep-fried, you can enjoy it year-round.

This is a place where you can enjoy local drinks such as Japanese sake along with Shizuoka gourmet specialties as otsumami (small dishes to go with drinks).

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Shizuoka Oden Kaiseny Washoku Izakaya Gottsuan Desu is a Japanese-style izakaya centered on washoku (Japanese cuisine), serving Shizuoka gourmet specialties and more, about a 3-minute walk from the south exit of Mishima Station.

The name “Gottsuan Desu” is a sumo expression meaning It was a great meal, and the casual interior also seems to feature sumo-themed decorations.

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The specialty, "Shizuoka oden (Shizuoka-style simmered skewered oden)," is simmered in a broth made with beef tendon and other ingredients, and the fillings are served on skewers. It is finished with aonori (green laver) andkezuribushi (shaved fish flakes), which is one of its defining features.

It has a dark color, but is said to be light and easy to eat. One of the ingredients, kuro hanpen (dark fish cake), is a Shizuoka specialty made from ground sardines.

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The “Irodori Kaisen Masu Kobore” is an assortment of fresh sashimi served so generously that it overflows from a masu (small wooden box). They also have an assortment loaded with tuna.

It seems you can enjoy a wide variety of dishes, including chanko-nabe (sumo stable hot pot), fried dishes, and yakitori.

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Ajikura is located about a 1-minute walk from Atami Station, just inside Nakamise-dori Shotengai (shopping street). In addition to enjoying drinks and food as an izakaya, you can also use it as a place for a meal at lunchtime.

The space has a warm wooden feel. There are counter seats and table seats, as well as a Private room where you can take off your shoes and relax.

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Dishes made with Fuji no Tori (local chicken from Shizuoka Prefecture) are popular. You can enjoy it in items like grilled skewers and Aka-dori no Tataki (lightly seared rare chicken sashimi-style).

They also serve Shizuoka Bakushu (Shizuoka draft beer), brewed at a beer factory in Shizuoka Prefecture and available to drink only within Shizuoka Prefecture.

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The specialty here is “kamameshi (rice cooked in an iron pot).” It is seasoned rice made by putting rice, dashi broth, and ingredients into a single serving kama pot and cooking it for about 25 minutes.

There are many different ingredients to choose from, including eel, takenoko (bamboo shoots), and shrimp. This popular menu item is served fresh from the pot and portioned into rice bowls so you can enjoy it right away.

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Hamayaki Izakaya Barubaru ATAMI is an izakaya about an 8-minute walk from Atami Station, popular for its hamayaki (seaside-style grilled seafood).

The interior is a calm space based on dark brown tones. They also have many seats that can be used like Semi-private room seating.

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The main draw is hamayaki (seaside-style grilled seafood), with grills set at each table so you can cook and enjoy everything at your own pace.

You can grill and enjoy all kinds of seafood, including buri (yellowtail) kama collar, shellfish such as sazae (turban shell) and awabi (abalone), and himono (dried fish) that is opened and dried, a specialty of Atami.

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The Izu area's famous specialty, kinmedai (golden eye snapper) simmered whole, gets great reviews as well. The beautifully red whole kinmedai is simmered in a soy sauce based broth, and it seems large enough for several people to share.

This restaurant lets you enjoy seafood prepared in many different ways, from fresh sashimi to grilled and fried dishes.

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Sakanaya Dojo Ito Ekimae Ten, known for its great seafood dishes, is an izakaya (Japanese pub) in an easy-to-reach location about a 1-minute walk from Ito Station.

Located on the second floor of a building, it has Private room options with table seating and zashiki (tatami floor seating), making it easy to use for groups and families.

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The menu centers on seafood dishes made with fresh fish and shellfish. With the 7-piece sashimi assortment, you can compare the different textures and umami of each selection.

The classic way to enjoy it is with sharp wasabi and soy sauce, but you can also eat it with sesame sauce or aosa (green laver), a type of seaweed.

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"Kaisen namero" is a dish made by finely chopping fish and mixing it with miso and yakumi (condiments). It can only be made well with very fresh fish, and it is popular for a flavor that goes well with alcohol.

The restaurant also offers a wide range of non-seafood dishes such as meat dishes, along with an extensive drink menu, making it easy to casually enjoy many different flavors.

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Uotami Atami Ekimae Ten is the Atami Ekimae branch of a chain izakaya (Japanese pub), located about a 1-minute walk from Atami Station.

The interior is a Japanese-style space with the warmth of wood. There are more than 130 seats in total, making it easy to visit with a large group.

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It has a wide menu, and people say that no matter what you order, the taste is Manzoku. Many of the menu items are seafood dishes.

From sashimi (raw fish) assortment and carpaccio paired with vegetables to sushi and grilled fish, there are lots of different ways to enjoy seafood alone.

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They also serve meat dishes, seasoned a bit boldly with flavors like garlic and salty sauce, and dishes that go well with alcohol are popular.

The drink menu is extensive, including non-alcoholic cocktails. Since they stay open until late, this place is also a good pick for a second stop.

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Mikuriya Sakaba Ebisu is located about a 1-minute walk from the Otome Exit of Gotemba Station. This izakaya has a festival theme, and it offers a fun experience too, like ringing the small drum placed at your table when you want to call the staff.

Inside, the space has the warm feel of wood, like an old kominka (traditional Japanese house). It has box seats and Private rooms, so it is a good choice when you want to relax and enjoy a drink.

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They offer a wide range of yakitori (grilled chicken skewers), made by skewering and grilling chicken, and yaki-ton (grilled pork skewers), made with pork. They also serve a dish of kinmedai (golden eye snapper), a Shizuoka specialty, that is dried and grilled.

Gotemba is also a hidden production region for basashi (horse sashimi), and it seems you can also enjoy moist, tender basashi here.

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They offer a wide range of menu items, including fried dishes, rice dishes, and desserts.

One recommended dish is the striking “Ebisu Tower,” made with a long whole daikon radish simmered in dashi and paired with ground chicken.

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Fujinomiya Yakisoba & Steak FUJIBOKU is about a 10-minute walk from the north exit of Fujinomiya Station, located in a shopping street near Fujinomiya’s Sengen Shrine, and serves meat dishes made with locally produced ingredients.

The exterior looks like a mountain hut. It seems to work well as both a cafe and an izakaya (Japanese pub).

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Ruibi-buta (brand pork) is a branded pork raised at the foot of Mount Fuji. Its fat melts at a lower temperature than the human body, so it practically melts in your mouth.

The popular dish here is Steak Fujinomiya yakisoba, which combines Fujinomiya's local specialty yakisoba with Ruibi-buta. The heart-shaped fried egg is a nice touch.

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They also have craft beer brewed in Fujinomiya. The beer with a ginger aroma is said to pair well with yakisoba (fried noodles).

"Fujisan Soda," made with blue soda in a tall narrow glass and topped with soft serve to look like snow, is a drink that looks fun too.

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Hinode Sakaba Gensan is an izakaya located just off Fujimi Odori in central Fuji City, where you can take in views of both Fujisan (Mount Fuji) and Suruga-wan (Suruga Bay).

The interior makes use of furniture brought in from a kominka (traditional Japanese house) and washi (Japanese paper). It has a calm atmosphere, and there are also Private rooms.

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This izakaya is run by a popular Yakiniku restaurant in Shizuoka and is known especially for its great meat dishes. You can enjoy all kinds of meat dishes here, including grilled skewers, Hot Pot, and fried items.

Reviews also say the cheerful staff provide pleasant service.

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The menu also features seafood dishes such as sashimi made with fresh fish caught in Suruga-wan (Suruga Bay). Shizuoka is also a tea production region, and you can also enjoy dishes such as tempura made with tea leaves and Japanese sake from Shizuoka.

The drink menu is also extensive, including non-alcoholic cocktails.

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Shizuoka Kyodo Ryori Yakitori Marudori HAKOZAKI is an izakaya on the second floor of a building directly connected to Shin-Fuji Station, and it has a good reputation for letting you enjoy Shizuoka specialties right after getting off the shinkansen.

The row of white lanterns on display is the landmark. It is said to have a casual atmosphere like a beer hall.

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The menu includes several Shizuoka specialties, such as Fujinomiya yakisoba (Fujinomiya-style fried noodles), a local specialty of Fujinomiya City, and Hamamatsu gyoza (Hamamatsu-style dumplings), a specialty of Hamamatsu in western Shizuoka Prefecture.

Fujinomiya yakisoba uses chewy noodles, making it a dish you can enjoy as a meal, while also pairing well with alcohol.

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Shizuoka oden, a local style of oden simmered for a long time in broth made from beef tendon, is known for its rich dark color. That deep color shows how well the savory flavor of the broth has soaked in. It also makes a great snack to go with drinks.

Since it is served right after you order, it seems like an easy option even if you only have a short wait.

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Shusai no Kakurega Tsukiakari Fujinomiya Ten is an izakaya centered on seafood dishes, located about a 2-minute walk from the north exit of Fujinomiya Station.

Inside the kominka-style (traditional Japanese house-style) restaurant, guests take off their shoes before entering, and there are easy-to-relax-in Private room seats with Sunken kotatsu seating. It seems suitable for everyone from small groups to larger parties.

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One nationally famous dish is Fujinomiya yakisoba (Fujinomiya-style fried noodles). It features firm steamed noodles stir-fried with nikukasu (pork back fat cracklings), then finished with iwashi no kezuribushi (shaved dried sardine flakes).

The yakisoba has a chewy, springy bite that also makes it filling, and it seems to go well with beer.

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They have a varied menu with items like sashimi, yakitori, salads, and fried dishes.

If you are visiting with family or a group, the course menu is recommended. You can enjoy about 9 popular dishes, and it also comes with All you can drink.

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Kuimonoya Wan Gotemba Ten is the Gotemba branch of an izakaya chain with locations across Japan. It is near the Mount Fuji side exit of Gotemba Station.

The space is designed to evoke a kominka (traditional old Japanese house) from 100 years ago. You can take off your shoes and relax, and they also have many Private rooms with Sunken kotatsu seating, where you can stretch your legs out under the table.

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The "Wan" in the restaurant name "Kuimonoya Wan" is said to come from wan (a Japanese bowl). Another feature is that they use tableware that suits the kominka (traditional Japanese house)-style space.

You can also enjoy beer in glasses made from Mashikoyaki (Mashiko ware), a type of pottery produced in Tochigi Prefecture. They seem to keep the foam fine and smooth.

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You can enjoy a wide range of dishes, including menu items that put a twist on classic washoku (Japanese cuisine).

If you're dining with a group, the Hot Pot dishes are also recommended. There are fish Hot Pot and meat Hot Pot options, and they say the broth is good and comes with plenty of vegetables.

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Ushinari Yakiniku is a Yakiniku restaurant on the second floor of a building, about a 6-minute walk from the north exit of Shizuoka Station. They also offer many dishes that go well as snacks with drinks, making it easy to use in an izakaya-style way.

They have seats where you can grill and enjoy the meat yourselves on a tabletop grill, as well as Special seats where the chef grills it right in front of you.

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They Specially select Wagyu with rich marbling and strong umami, centered on Manyo-gyu (Manyo beef) raised in Tottori Prefecture.

They also put thought into how the meat is enjoyed, with options like a spicy miso sauce and a sauce blended with mascarpone cheese, which gets good reviews as well.

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They also pay close attention to the alcohol that pairs well with the meat, with a lineup that includes Japanese sake, gin, and beer brewed in Shizuoka Prefecture. They also seem to offer craft beer with a nice natural bitterness and aroma.

The staff provide pleasant service, and the place is also recommended for special occasions.

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Uchoten is an izakaya (Japanese pub) on Ryogaecho-dori, a busy downtown street in central Shizuoka City. It stays open from evening until late at night, so it also works well for a second stop.

There are more than 100 seats in total inside, including spacious Sunken kotatsu seating in a tatami room. There is also table seating that makes it easy to drop in casually.

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You can enjoy oden such as daikon radish and konnyaku (yam cake) simmered in a Shizuoka style dashi broth, as well as dishes like kuro hanpen fry (fried sardine fish cake) made with sardines.

One of the house specialties is the “3 Sacred Treasures of Potato Salad.” This potato salad is shaped into round dumpling-like balls, and the highlight is that you can compare and enjoy three different flavors.

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They offer a wide selection of popular Japanese sake made by breweries in Shizuoka Prefecture, along with many Japanese sake labels that are popular across Japan.

The food includes many dishes with flavors that pair well with alcohol, and they also have a wide range of drinks such as wine, whisky, and shochu.

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Motsu no Gen-chan Honten is a Yakiniku izakaya located under the elevated tracks on the west side of Shizuoka Station, run by a popular Yakiniku restaurant that has been serving Shizuoka for more than 60 years.

It also sounds like part of the fun is grilling the food yourself over a shichirin (traditional clay charcoal grill) fueled by charcoal. The place has an easygoing atmosphere that makes it comfortable for solo diners and groups alike.

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The menu centers on Wagyu short rib, tongue, and fresh Horumon. You can also enjoy A5-rank Wagyu as Yakiniku.

When grilled on a shichirin (small charcoal grill), the meat takes on a nice smoky aroma from the charcoal fire, with the surface turning crisp while locking in the flavor.

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The specialties are "tecchan (beef large intestine)" and "shio mino (salted Mountain chain tripe)". Tecchan is beef large intestine, and mino is meat from the cow's largest stomach.

They cut it into easy-to-eat pieces and season it well, so once it is grilled you can enjoy it as is.
It is said to have a flavor that goes well with alcohol.

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Their specialty is kushiyaki (grilled skewers) made by wrapping pork around a variety of vegetables and searing them over charcoal. Each skewer is carefully grilled one by one, so you can enjoy a range of flavors.

You can also change up the taste with Japanese spices like yuzu shichimi (yuzu seven spice) and kuro-iri shichimi (black roasted seven spice).

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Hakata motsu-nabe (Hakata-style Horumon Hot Pot) is made by simmering fresh Horumon, garlic chives, and other ingredients in a soy sauce or salt-based broth. Many people seem to enjoy Banquet-style group meals while gathered around the Hot Pot.

Both the food and drink menus offer a wide selection, and reviews also say the cheerful service from the staff makes the place feel comfortable and welcoming.

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KUSHIEMON Shizuoka Honten is an izakaya (Japanese pub) located about a 7-minute walk from the north exit of Shizuoka Station, near Aoba Park.

It is on the second floor of a building, and they also have counter seats overlooking the park through the windows. They also offer two-person sofa seats and stylish Private rooms.

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The main menu features fried and grilled items served on skewers. As shown in the photo, they also offer many skewer dishes that look fun to enjoy with your eyes.

Since skewer dishes are eaten by holding the skewer, they are easy to pick up and eat even while enjoying conversation.

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The “obanzai (Japanese home-style side dishes) 5-item assortment,” which changes depending on the day, is also popular. Obanzai refers to everyday home cooking.

For drinks, the entertaining “fruit sour” is also well received. It uses plenty of fruit, and the glassware is said to have an original touch as well.