A tour of popular izakaya (Japanese pubs) in Chiba Prefecture! 20 recommended spots by area, including Funabashi and Narita

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Washunsai Kushiage Obara, located on the second floor of a building in Funabashi, Chiba, is an izakaya that you can reach in a 4-minute walk from Keisei-Funabashi Station.

The white-based interior has a clean and stylish feel. There are table seats and relaxing Private rooms, so you can enjoy the food in a calm, quiet setting.

Photograph:ひょっとこおかめ

You can enjoy a wide variety of kushiage (deep-fried skewers) made with seasonal ingredients, along with many dishes featuring very fresh seafood purchased every morning.

The "Salmon and ikura (salmon roe)" is said to make you want another order, with the pop of the roe and its salty touch adding a nice accent. You can order the kushiage either as a course or a la carte.

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If you want to enjoy amazingly fresh sashimi, the recommended choice is the “shun no sengyo moriawase (seasonal fresh fish assortment).” The thick cut sashimi is best enjoyed simply with wasabi or salt, which lets you taste the natural umami and sweetness of the ingredients directly.

Since the contents change depending on what is available that day, every visit brings a chance to discover new flavors.

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About a 2-minute walk from Motoyawata Station. Gyo-ryori Motsu-nabe Yamasaki is an izakaya where you can enjoy Japanese food made with carefully selected ingredients.

Inside, the restaurant has counter and table seating made with single-slab hinoki (Japanese cypress). The space has a calm atmosphere, where you can quietly enjoy the blessings of the season.

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Their signature motsu-nabe (offal Hot Pot) can be enjoyed either as part of a course or à la carte.

The soy sauce based broth is said to be rich yet leave a clean finish. The fresh motsu has no off notes at all, with a plump texture and great taste. The miso version is available only in winter and by reservation.

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The contents of the “Sashimi 7-item assortment” change with the season. It seems many people visit looking forward to this menu item.

On this day, the assortment included fresh Sea Bream, octopus, and kanpachi (greater amberjack), and it was said to be irresistibly good. It also featured some rare fish, with reviews saying it was excellent.

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Umibozu Funabashi Ten in Funabashi, Chiba, is an izakaya where you can enjoy seafood brought in daily and seasonal specialties.

The warm glow of indirect lighting gives the interior a grown-up feel, with decor that shows attention to every detail. The restaurant also has Private room spaces with a Japanese feel, where you can relax and enjoy your time.

Photograph:さくママ 東京グルメ

The "sashimi three-item assortment" is served on a stepped stand.

On this day, it featured three very fresh kinds of fish: salmon, Sea Bream, and tuna. The thick-cut sashimi is said to be melt-in-your-mouth tender, rich with fat, and very tasty. The contents of the assortment also change depending on what is available that day.

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The "kanpachi kama shioyaki (salt-grilled amberjack collar)" is the kind of dish that instantly lifts your spirits the moment it arrives.

It is said to be cooked just right, with fragrant, crisp skin and tender, flaky flesh. You can also enjoy different flavors by squeezing the lemon served on the side or eating it with grated daikon radish.

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"Sushi Sake Sakana Sugidama Nishi-Funabashi" in Nishi-Funabashi, Funabashi City, Chiba Prefecture, is an izakaya where you can enjoy fresh seafood.

The interior stands out for its boldly painted mural. In addition to counter and table seating, there are also zashiki (tatami floor seating) seats, so you can relax and enjoy your meal.

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The signature Kiwami-zushi (premium sushi) is a standout dish packed with careful attention to ingredient pairings, cooking methods, and more.

Among them, the Nama Salmon (fresh salmon), known as "salmon you can drink" for its outstanding freshness, is said to be so delicious that one bite will win you over.

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The cute-looking Sugidama Potato Salad is also one of the house specialties.

A soft-boiled egg is hidden inside the potato salad, which is coated with ginger and aonori (green laver). It tastes a bit like takoyaki and is said to be perfect as a snack with drinks.

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Aizu Basashi Oidare Yakitori Aeon Shin-Urayasu Hikotori, about a 3-minute walk from Shin-Urayasu Station, is a popular izakaya where you can enjoy the seasonal flavors of Aizu (western Fukushima) and Shinshu (Nagano) in Chiba.

In addition to counter and table seating, the calm interior also has Sunken kotatsu seating, so you can relax and enjoy your meal at an easy pace.

Photograph:少食の極み

This is the restaurant's signature Oi-dare yakitori (grilled chicken skewers with special sauce).

The style here is to generously pour a special sauce with apple and garlic over yakitori seasoned with salt before eating. The yakitori, grilled at just the right heat, goes perfectly with the sauce and brings out even more umami.

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There is also a wide lineup of kamameshi (rice cooked in an iron pot) that is perfect To finish.

The "Ika Menta Butter Kamameshi" in the photo is a great dish with a perfect match of the salty mentaiko and the rich flavor of butter. They recommend trying it as is first, then pouring dashi over it at the end and eating it ochazuke style.

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Taishu Izakaya Nondakure Funabashi Ten in Funabashi, Chiba Prefecture, is a 2-minute walk from Keisei-Funabashi Station.

The interior has the warmth of wood and a cozy retro feel. In addition to counter seats and box seats, there is also a Private room, which makes it easy to drop in casually.

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The "Special beef tendon and motsu (offal) stew" is a dish made by slowly simmering carefully selected beef tendon and motsu.

The rich depth and umami of the miso soak in well, making it so good you cannot stop eating. The slight sharpness of the green onion adds a nice accent.

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The lineup of gyoza (dumplings) is extensive, including Ganso Kurobuta Gyoza (original Berkshire pork dumplings), Menta Mayo Gyoza (pollock roe and mayo dumplings), and Rayu Gyoza (chili oil dumplings).

Their Marumaru Ichibi no Ebi-maki Gyoza (shrimp-wrapped dumplings with a whole shrimp) is said to fill your mouth with the umami of shrimp and the juicy meat juices from the filling in just one bite. The springy texture is also said to be irresistible.

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Yakiton Sakaba Yamane Nikuten Urayasu Ten is an izakaya in Chiba where you can enjoy meat dishes made with branded pork from Kagoshima Prefecture.

The stylish interior has a Showa retro feel. In addition to counter and table seating, it also has Private room seating, so you can enjoy your meal without worrying about the tables next to you.

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The "yakiton assortment 5 skewers" is a popular menu item made with Sakurajima Miyu Pork from Kagoshima.

On this day, it came with five kinds including Heart, phantom Mountain chain tripe, Outside skirt, and shiro (intestine). They grill each cut with the recommended seasoning chosen from salt, miso, or tare sauce to match the part.

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The 60-minute All you can drink table seating plan with "Shunkan Shochu," a system where you pour shochu from a tap right at your table, is refreshingly new!

It is also nice that, with no extra charge, you can mix it with about 20 kinds of drinks, including "Hoppy" and "Vice," as much as you like with shochu. Since you can drink at your own pace, you might end up having a bit too much.

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Sakaba Hideyuri is an oyster bar and izakaya on the 4th floor of the A･I Building URAYASU in Urayasu, Chiba Prefecture.

The inside has a warm, homey feel and is said to be very comfortable. In addition to counter seating, there is also a Private room, and you can casually enjoy seafood dishes here.

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The photo shows the "yakigaki (grilled oysters) 3-kind assortment," and the oysters are cooked with perfect heat so they are fragrant, with rich creamy flavor filling your mouth.

With three kinds of sauce—butter garlic, basil, and salsa—this is a dish that lets you enjoy different flavors too.

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The Chinese menu is also extensive, with dishes such as yurinchi (fried chicken with sweet vinegar sauce) and shibire mapo dofu (numbing mapo tofu).

The "gan shao xia ren (shrimp in chili sauce)" uses 5L-size shrimp. The special shrimp chili sauce, packed with rich flavor, coats them well and is said to be so good it becomes addictive.

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Tsuki no Ya is an izakaya in Narita, Chiba, where you can enjoy sumibiyaki (charcoal grilled dishes).

The lively interior offers counter seats, table seats, and terrace seating. When the weather is nice, you can spend a lovely time on the open terrace while enjoying the breeze.

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The sumibiyaki (charcoal grill) cooked right in front of the counter is the top recommendation.

The Suigo-dori (free-range chicken from the Suigo area) yakitori negima shioyaki (salt-grilled chicken and scallion skewer) is said to be so good you cannot stop eating, with the rich flavor of the chicken and the sweetness of the scallion packed into every bite. Some parts are also available with tare sauce.

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The "New specialty! Crispy and juicy! Half chicken Kara-age" is a popular menu item available in limited quantities each day, made by soaking the chicken in salt for 24 hours to season it, then carefully deep-frying it twice.

They say the skin turns out crispy, while the inside stays plump and juicy.

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Kaisen Sumiyakiyaki Akira is an izakaya (Japanese pub) known for its tasty specialty dishes made with fresh fish caught that morning and fresh vegetables from contracted farms.

The spacious interior is said to feel comfortable, with soft lighting adding to the cozy atmosphere. The wood grain tables are set with plenty of space between them, so you can enjoy dinner without worrying about the people around you.

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The popular menu item "sengyo assortment (fresh seafood assortment)" comes in three sizes: large, medium, and small.

The morning-caught seafood served in a large masu (wooden box) looks impressive too. The super-fresh tuna, salmon, Sea Bream, and kanpachi (greater amberjack) are cut thick, making them very satisfying to eat.

Photograph:旨いものが好きです

The moment you bite into it, juices spread through your mouth in the Ganso Akira no Niku Gyoza (Akira's Original Meat Dumplings), another dish with many fans.

These large gyoza (dumplings) have crispy wrappers and are said to be packed with filling. They also offer Shiso Gyoza, Wasabi Gyoza, and Negi Gyoza, and many people enjoy comparing the different kinds.

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BISTRO Chubo Jungle, about a 6-minute walk from the west exit of Narita Station, is an izakaya where you can enjoy creative dishes made with Special seasonal ingredients, from fresh fish to vegetables and fruit, with careful attention paid to every cooking method.

The interior, based on white tones, has a stylish and refined feel. Since you take off your shoes before entering, you can relax in a laid-back mood that feels just like being at home.

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The "Daiebi no Chili Sauce Ni" with lots of big shrimp is a dish where you can enjoy the springy texture of the shrimp.

The chili sauce has a nice balance of sweetness and heat, so even people who are not good with spicy food can enjoy it. It is said to have just the right volume, so the level of Manzoku is high.

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The restaurant’s specialty, dashimaki tamago (Japanese rolled omelet with dashi), is made so that the rich flavor of the broth gently spreads with each bite.

Since they cook it only after your order comes in, you can always enjoy it fresh and fluffy. They also offer a half size.

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Ryukyu Murai is an izakaya about a 3-minute walk from Narita Station where you can enjoy authentic Okinawan cuisine in Chiba.

Once you step inside, you are greeted by a relaxed, comfortable space with an easygoing pace. The tables are spaced well apart, so you can unwind and enjoy conversation.

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“Rafute (Okinawan braised pork belly),” a dish often seen as the signature of Okinawan local cuisine, is made by slowly simmering pork belly with awamori (Okinawan distilled liquor), brown sugar, soy sauce, and more.

It is known for its deep sweetness and melt-in-your-mouth tenderness. Adding the karashi (Japanese mustard) served on the side is said to bring out the sweetness and rich flavor of the fat even more, making it especially good.

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The "mozuku no tempura (tempura battered mozuku seaweed)" comes with a thick coating, and its appeal is the crispy outside and chewy inside.

Adding a bit of the salt served on the side gives it a nice accent, and it is said to be perfect with awamori (Okinawan distilled liquor). Other recommended dishes include "goya chanpuru (Okinawan bitter melon stir-fry)," "shima rakkyo (Okinawan shallots)," and "umi budou (sea grapes)!"

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Rasa Ekimae Ten in Narita, Chiba is a hideaway-style izakaya with Semi-private room seating throughout.

The inside has a calm atmosphere and feels very comfortable. It also has good access from the station, which makes it easy to drop by casually.

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They bring in fresh seafood from Narita Market every morning and serve it as sashimi.

The "Sashimi Three-Item Assortment" includes three kinds: salmon, lean tuna, and Sea Bream. The thick-cut sashimi is said to be rich and melt-in-your-mouth delicious. If your timing is right, you may also get to enjoy seasonal fresh seafood.

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A popular menu item is the beni shoga (pickled red ginger) dashimaki tamago (Japanese rolled omelet), which is carefully cooked to order, so people love that they can always enjoy it fresh off the grill.

The sharp kick of the beni shoga adds a nice accent, making it perfect as a snack with drinks. They also offer plain and mentaiko mayo (pollock roe mayonnaise), so you can enjoy comparing the different flavors.

Photograph:ミドリでGO

Isomaru Suisan JR Narita Higashiguchi Ten in Narita, Chiba, is a popular izakaya where you can casually enjoy drinks along with hamayaki (seaside-style grilled seafood), grilling fresh seafood yourself.

In addition to hamayaki, they offer a lineup of dishes that pair well with drinks, including grilled fish, sashimi, and (assorted varieties available) fried foods.

The lively interior has a casual feel and is said to be comfortable. It is a good choice when you want to enjoy a meal while chatting in a fun, lively atmosphere.

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The specialty here is hamayaki (seaside-style grill) made with very fresh seafood taken right from the tank.

You grill it yourself on a stove at the table, so you can enjoy the live feel that only hamayaki offers. They also have courses that include hamayaki, so you can choose based on how you feel that day.

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For "hamayaki (seaside-style grilled seafood)", you can enjoy not only standard shellfish and squid, but also crustaceans.

Among them, the longtime bestseller since the restaurant first opened, "kani miso kora-yaki (grilled crab shell with crab tomalley)", is a dish with many repeat fans. The rich, savory flavor of the kani miso is boosted by a secret house seasoning, making you want to order a drink.

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About a 5-minute walk from Chiba Station, Toritoshi is an izakaya praised for its authentic charcoal grilled yakitori made with Suigo Akadori (free-range red chicken from the Suigo region).

The spacious interior has an upscale feel and a stylish atmosphere. In addition to counter and table seating, it also has Private rooms, so you can relax and enjoy your meal at your own pace.

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The skewers can be ordered not only as part of a course, but also à la carte.

The "seseri (neck meat)" is said to be one of their standouts, with an irresistible balance of firm bite from the muscular meat and just the right amount of fat. Its plump and crunchy texture is said to be addictive.

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The oyako-don (chicken and egg rice bowl), known for its gentle dashi flavor, is a popular dish To finish.

The balance of moist, tender chicken and soft, silky egg is said to be just right and hard to stop eating. The chicken broth served alongside is said to have a refined taste packed with the rich flavor of chicken.

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Kaisen Izakaya Yamadenmaru Kaihin Makuhari Ten, about a 2-minute walk from Kaihin-Makuhari Station, is an izakaya directly operated by a seafood wholesaler in the Chiba City area.

The interior, decorated with tairyobata (traditional fishermen's flags), is said to be full of energy. The spacious dining area has counter and table seating, and diners can enjoy their meal in a casual atmosphere.

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When you want to enjoy super-fresh seafood shipped straight from the fishing port, the “5-Sashimi Assortment” for two or more people is a great choice!

The assortment is said to be beautifully arranged with five kinds of sashimi, including Sea Bream, tuna, and kanpachi (greater amberjack). The contents of the assortment may change depending on what is available that day.

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The crispy "aji fry (fried horse mackerel)" is also a popular menu item.

The thick cut aji fry is light and tender, with its rich flavor packed in. A squeeze of the lemon served on the side lets you taste the fish's flavor directly.

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Just a 30-second walk from Kaihimmakuhari Station, Neo Washoku Izakaya Kimi ni Aete Yokatta. Kaihimmakuhari Ten is a new style of izakaya that blends retro and modern design.

The interior features refined decor and has a Japanese atmosphere. There are Private rooms to suit different group sizes, so guests can relax without worrying about the people around them.

The "demi dashi oden" is a rich dish made with dashi broth plus demi-glace sauce and miso.

The slowly simmered daikon radish is said to be fall-apart tender, and the beef tendon melts in your mouth. This new style of oden goes perfectly with Japanese sake!

A popular menu item To finish is this one, "THE Clay Pot Rice Harako-meshi with sake (salmon) and ikura (salmon roe)."

When you open the lid of the Clay Pot, the fresh cooked aroma gently wafts up and whets your appetite. Reviews also say that the saltiness of the salmon pairs perfectly with the popping texture of the ikura, making every bite feel happy.

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This is the restaurant's signature "Nagaita-sashi 7-item assortment".

The seasonal fish are all impressively fresh and rich with fat, and you can enjoy their firm, springy texture. The selection changes with the season, so you can discover new flavors every time you visit.

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The “jidori (local chicken) Lemon Pepper Grill” is a dish of carefully and slowly cooked jidori, seasoned with lemon and black pepper.

The sharp kick of black pepper and the fresh aroma of lemon add a nice accent, making drinks go down easy.

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“Yoinomi Sakaba Kaihinmakuhari Ekimae Ten” is an izakaya (Japanese pub) known for its carefully made hand-skewered and grilled kushiyaki (grilled skewers).

The interior has a retro, casual old-school feel, and it is said to be very comfortable. With plenty of seats, this place is recommended for people who want to enjoy drinks in a lively, bustling atmosphere.

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The "yakitori (grilled chicken skewers) and yakibuta (grilled pork) 5-piece assortment" is a good pick when you are not sure what to order.

The skin, bonjiri (chicken tail), Heart, and teppo (pork rectum) are slowly grilled over charcoal, which renders off the extra fat and concentrates the flavor. Among them, the "teppo" is said to stand out for its springy texture and rich fat that make it really addictive.

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To finish, the popular "motsu-nabe (offal Hot Pot)" features a soy sauce based soup with plenty of garlic and chili pepper, filled with lots of fresh beef offal and vegetables.

The soup, rich with the flavor of the offal and vegetables, is said to be excellent and warms you from the inside out. The pleasantly bouncy texture is also said to be irresistible.

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Nihonshu (Japanese sake) to Koshitsu Izakaya Nouka no Kei Kaihinmakuhari Ten is a 1-minute walk from Kaihinmakuhari Station.

Inside, the restaurant offers a stylish space that blends Japanese and Western design. It has counter seats and Semi-private rooms for small groups, making it easy to choose seating based on the size of your party and the occasion.

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The "Special seiryu-dori (free-range chicken) Teppan-yaki with black pepper sauce," made with Iwate Prefecture's "Seiryu-dori (free-range chicken)," is served on a piping hot iron plate.

The chicken is tender, with sweetness and rich flavor, and the fragrant special black pepper sauce adds a nice accent, making it very tasty.

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The "hon-maguro (bluefin tuna) two kind assortment tasting" is a recommended dish for tuna lovers.

The cuts change depending on the day, and on this day it was a combination of otoro (fatty tuna) and chutoro (medium fatty tuna). The very fresh hon-maguro is rich with fat and is said to melt away in your mouth. It also pairs well with Japanese sake.