Izakaya around Nihombashi Station (Tokyo)! 20 popular picks from seafood to yakitori (grilled chicken skewers)

Photograph:MATSUMUSA

Kome to Sakana Sakanasama Nihonbashi Kayabacho Ten is a Japanese izakaya in a convenient location about a 5-minute walk from Nihonbashi Station, where you can enjoy dishes made with ingredients from all over Japan.

They are especially particular about seafood and rice, and it offers a chance to experience a new Japanese food culture.

Photograph:神楽坂が好き

The Five Kinds of Obanzai (home-style Japanese side dishes), a popular menu item that lets you enjoy a different selection of dishes each day and sample a little of several carefully prepared Japanese dishes.

The seasoning is light overall and brings out the ingredients, which also makes it seem just right as a snack with drinks.

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The “Monosugoi Saba (Amazing Mackerel)” is dried after being soaked in saltwater. It is made using a method called bunkaboshi (a traditional semi-dried fish method), which seems to bring out a deep umami flavor.

The mackerel itself apparently has a rich seasoning, making this a menu item that seems to go very well with Japanese sake.

Buta Ryori Suikyo Kappo Date is an izakaya about a 2-minute walk from Nihombashi Station, where you can enjoy authentic Japanese food. The restaurant also puts care into creating its space, and many reviews say the attentive service makes it a comfortable place to spend time.

It also has a Private room, so it seems like a good choice when you want to relax and enjoy some private time.

The "Gyu Aburi Uni Ikura Tamago Kake Gohan" is made with plenty of premium ingredients. This Rice bowl menu item also goes perfectly as a snack with drinks.

It is said to have a good portion size for sharing between 2 or 3 people.

The “Meibutsu Tsufu Tamago,” a house specialty made by wrapping red and white egg yolks, ikura (salmon roe), nama-yuba (fresh tofu skin), and uni (sea urchin) in nori (seaweed), is a dish many people order as one of the restaurant’s signature items.

It has a rich taste overall, but adding the yuba gives it a creamy flavor.

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Tokyo Kotobuki Tokyo Eki Ten is an izakaya in Tokyo Station Ichibangai Gourmet Zone, also just a short distance from Nihombashi Station. They offer a wide selection of carefully chosen Japanese sake, and there is also an All you can drink plan.

You can enjoy creative Japanese dishes made with carefully selected ingredients.

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Akihare no Kaisen Mori (Akihare's Seafood assortment), a popular house specialty, is a luxurious plate loaded with seasonal seafood and hon-maguro (bluefin tuna).

Each piece of sashimi is cut nice and thick, and all of it is said to taste very fresh.

Photograph:ヴォル・デ・ワンワン

"Edo Miso beef tendon stew," made with traditional Edo ama-miso (sweet Edo miso), is a popular izakaya dish known for its rich and full flavored miso.

The good flavor of the beef tendon is said to come through well, and it is slowly simmered until tender.

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Edoro is a chicken specialty restaurant near Ningyocho, next to Nihonbashi, where you can enjoy yakitori (grilled chicken skewers) and chicken dishes made with Special ingredients.

For its main ingredients, the restaurant uses brand chickens such as Nagoya Cochin and Tsukuba-dori (Tsukuba chicken).

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The "Tori-motsuni" is made with six kinds of motsu (offal), including sunagimo (gizzard), reba (liver), and hatsu (heart). It has a rich, bold flavor that seems to pair very well with alcohol.

To cook each type of motsu just right, they apparently prepare them separately first and then combine them.

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The yakitori (grilled chicken skewers) carefully grilled over binchotan (Japanese white charcoal) is said to have a rich, toasty aroma. Among them, the tsukune (chicken meatball skewer) seems especially packed with the good flavor of chicken.

They say you can fully enjoy the deep flavor of the chicken with every bite.

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Nihonbashi Torikyu is a yakitori restaurant where you can enjoy carefully made yakitori with good drinks. Even when it gets crowded, there is no time limit, so you can take your time and enjoy sumibi-yakitori (charcoal grilled chicken skewers).

They also offer limited seasonal dishes made with ingredients for each season, along with original menu items unique to the restaurant.

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Torikyu Dango, a signature menu item at the restaurant. It uses a carefully made mince blend of several kinds of chicken and different cuts.

It is made with a unique method that uses no binder, and seems to offer juicy flavor and a distinctive texture.

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The classic "momo-niku tare (thigh meat with sauce)" is known for its plump, springy texture, and when grilled just right, it brings out more flavor with every bite.

This classic menu item pairs the fragrant flavor of grilled negi (Japanese leek) with the juicy taste of chicken.

Photograph:ゆる〜いネギ子

Iinoji is a Japanese-style izakaya about a 2-minute walk from Shin-Nihombashi Station, with everything from Private rooms to counter seats, making it easy to use for all kinds of occasions. It is a place where you can enjoy Japanese cuisine made with seasonal ingredients and seasonal Japanese sake.

The interior has a calm atmosphere, and guests say you can spend a relaxing time there.

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The photo shows “Kuroge Wagyu to Gyusuji no Sukiyaki,” made with high quality Kuroge Wagyu (Japanese Black beef), and it is served in a small pot that is just right for 2〜3 people so you can casually enjoy a menu item with a slightly luxurious feel.

As the fat from the marbled meat melts out, you can enjoy ingredients packed with rich flavor.

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The dashimaki (Japanese rolled omelet), carefully rolled one layer at a time, is said to be one of the popular menu items.

It has a light, soft texture, and people say its simple flavor, with the gentle taste of dashi broth, is delicious.

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Bakushuan Nihonbashi Honcho Ten, about an 8-minute walk from Nihonbashi Station, is an izakaya pub that focuses on fresh ingredients, especially oysters, and also offers Special craft beer and Japanese sake.

The interior has a calm atmosphere, where you can enjoy your meal at a relaxed pace.

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The Special "kaki tabe-kurabe (oyster tasting)" features carefully selected oysters brought in from around Japan. They serve 3 kinds of oysters with different flavors.

This popular menu item lets you enjoy the differences in (Each) kind one by one, paired with carefully chosen drinks.

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The "Ika (squid) and Zucchini Spring Rolls" let you enjoy a nice crispy texture. The springy, bouncy bite of the squid adds a good accent.

The zucchini still has just the right amount of texture, making this a refined and creative dish.

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Kaki Sakaba Hokkaido Akkeshi Nihonbashi Honten, about a 3-minute walk from Nihombashi Station, is a seafood Japanese-style izakaya that focuses on kaki (oysters) sourced from Akkeshi, and they also serve carefully selected seafood from Hokkaido besides oysters.

The drink menu is also said to be a plus, with a good selection of local sake unique to Hokkaido.

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The popular “Maruemon Kaki (oysters) Tasting Set,” which lets you compare oysters sourced from Akkeshi, is known for its creamy, rich flavor and apparently pairs very well with alcohol.

You can enjoy them not only as fresh oysters, but also prepared in a variety of different ways.

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The "kasube no rebasashi"—kasube being the Hokkaido dialect word for ei (ray)—is said to stand out for its rich taste and melt-in-your-mouth texture.

It has almost none of the raw fish off notes and apparently goes very well with Japanese sake. It is popular for letting you enjoy a menu item unique to Hokkaido.

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The gyusuji (beef tendon) and daikon radish stew, simply seasoned with salt and dashi broth, has a light taste but a deep flavor that pairs well with alcohol.

The gyusuji has a pleasant bit of chew, and the more you chew, the more flavor comes through.

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The freshly fried French fries are seasoned with butter and shiokara (salted seafood), making this "Shiokara Butter French Fries." The rich seasoning makes it a perfect match for drinks.

It is a creative dish that you do not often find at other restaurants, and many reviews mention people ordering it.

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The "motsu-nabe (offal Hot Pot)" made with Kyushu soy sauce and dashi stock brought in from Fukushima is said to be a popular house specialty.

Based on a rich and spicy miso from Kyushu, it lets you enjoy Fukuoka-style seasonings such as the restaurant's original miso and mentaiko (spicy cod roe).

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A popular Hakata specialty bar snack is torikawa-kushi (chicken skin skewers). They slowly grill the springy chicken skin, then coat it in a soy sauce based tare sauce.

The more you chew, the more flavor comes out of the skin, and it seems to go very well with alcohol.

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Tanba Akadori Torinoya Honten is a Japanese-style izakaya specializing in chicken dishes, mainly using Tanba Akadori (a branded chicken from Tanba), and is located a 5-minute walk from Nihombashi Station.

Inside, there are Semi-private room options and seats with a night view, making it a place where you can enjoy your meal at a relaxed pace.

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The "yodare-dori (steamed chicken with spicy sauce)," with its moist chicken breast and addictive appeal, is generously covered in a mildly spicy sauce and is also perfect as a snack with drinks.

This is a creative Japanese dish, with the flavor and texture of ra-yu (chili oil) adding a nice accent.

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The "oyako-don (chicken and egg Rice bowl)" is finished with soft, fluffy egg. It is popular as a final dish, and the gentle dashi flavor is said to stand out.

The chicken is cooked until tender, and it is said to be a Rice bowl with a nice overall balance.

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Mie Terrace is a Japanese izakaya about a 7-minute walk from Nihombashi Station, where you can enjoy dishes made with ingredients from Mie Prefecture. It also has the prefecture’s antenna shop attached, and you can feel the charm of Mie throughout the place.

The space centers on counter seating and has a stylish, calm atmosphere.

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The Ise Madai Kombu-jime, made with Sea Bream caught in Ise, uses fresh madai (Sea Bream) cured with kombu kelp, which is said to concentrate its rich umami flavor.

Wrapped together with a thin layer of kombu kelp, this creative Japanese dish pairs very well with Japanese sake.

Photograph:わとそん1129

The photo shows the "Matsusaka-gyu (Matsusaka beef) Cold Shabu-Shabu Salad Style," made with a famous branded beef from Mie, and Matsusaka-gyu is said to have a melt-in-your-mouth texture and great flavor.

The refreshing taste of the ponzu sauce goes well with the richness of the beef fat in this salad.

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A 4-minute walk from Nihombashi Station, this Japanese izakaya lets you enjoy ingredients shipped directly from Hokkaido. Seasonal ingredients arrive fresh from Hokkaido every day, so you can enjoy fresh seafood.

The restaurant has a lively atmosphere, and it also has Private rooms for small groups, so you can relax and unwind.

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A local specialty of Mori, Hokkaido, “Meibutsu! Mori-machi Hassho ikameshi (famous squid rice said to have originated in Mori).” It is made by stuffing one whole ika (squid) with glutinous rice and simmering it.

Reviews say the sweet and savory seasoning and the rice soaked with the rich flavor of the squid are addictively good.

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The hikoma-buta (Hikoma pork) bacon is raised in Mori, Hokkaido. It is said to have few off notes and stay tender even when cooked.

Because it has excellent water retention, it is said to make bacon with concentrated flavor and rich taste.

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"Nihonshu to Kushiyaki Minatoya Dai1 Yaesu Ten" is a Japanese-style izakaya where you can enjoy carefully selected Japanese sake and yakitori (grilled chicken skewers), located about a 3-minute walk from Nihombashi Station. They reportedly Special select and purchase fresh chicken every morning.

Japanese sake is another draw here, with more than 20 kinds available, including local sake from around Japan.

Photograph:食と酒を楽しむ人

The “Buta Kashira no Ninniku Negi Miso Yaki,” said to be made with a traditional method, is charcoal grilled pork jowl served with secret garlic, Kujo-negi (Kyoto green onion), and special miso.

It is said to have a rich taste and lots of savory flavor that comes out with every bite.

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The tsukune (chicken meatball skewers) is said to come in large pieces that are satisfyingly filling, and some reviews say the perfect grilling and tender texture keep them coming back for more.

This dish is popular for its fragrant charcoal aroma and the juicy richness of the chicken fat.

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Sumibiyaki Tori Hoteison is a Japanese izakaya in the Ningyocho area, next to Nihonbashi, with yakitori (grilled chicken skewers) as its main specialty. It is popular with a wide range of customers and is said to have a warm, welcoming atmosphere that makes it easy to drop in.

You can enjoy carefully prepared yakitori made with fresh Shingen-dori (brand chicken).

Photograph:Soccer Mechasuki

The “tori tsukune (chicken meatballs),” which come in a total of 6 flavors, are popular for their soft texture and juicy grilled finish.

They are said to be one of the restaurant’s popular menu items, made using a method handed down from the previous owner.

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The “Ochobo Gyoza” uses a thin wrapper and is cooked to a crisp texture. These bite-sized dumplings are said to fill your mouth with the rich flavor of meat juices when you take a bite.

The filling uses chicken, which gives it a light sweetness and tender texture.

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Yakitori Haretsubame Trust Tower Ten is a Japanese-style izakaya about a 4-minute walk from Nihombashi Station, where yakitori is the main draw and you can also enjoy seasonal ingredients throughout the year.

The interior has a stylish wa-modern atmosphere and feels calm and relaxed. There are also Private rooms you can choose based on the occasion.

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Among the charcoal grilled skewers, the recommended item is the "Meibutsu Kamo Nama Tsukune (house specialty fresh duck meatball)." It is made only with duck meat, and the hand prepared tsukune is said to be satisfyingly hearty.

It is grilled with a sweet and savory sauce, and people seem to eat it dipped in egg yolk.

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Among the popular obanzai (Japanese home-style side dish) menu items is “Tochio-age (deep-fried tofu from Tochio) Ao Togarashi Negi Miso Yaki,” which is grilled with a blend of Saikyo miso (Kyoto-style sweet white miso) and Sendai red miso.

The green chili pepper adds an accent, and its toasty flavor pairs very well with drinks.

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MY Shokudo Dining & Sakaba is a stylish izakaya (Japanese pub) in an area not far from Nihonbashi Station, where you can enjoy obanzai (Kyoto-style home cooking) and Special drinks.

It also has a Private room available for groups of 8 or more, so it works well for larger groups too.

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The photo shows “Hokkaido-san hotate (scallops from Hokkaido) grilled with shiso (perilla) miso,” made by grilling a large scallop topped with miso mixed with shiso.

Because it is so large, it is satisfying to eat, and you can really taste the flavor of the hotate.

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The "sansho miso yaki onigiri (grilled rice ball with Japanese pepper miso)," which lets you enjoy the fresh flavor of sansho, is served as the finishing dish in the course meal.

It is topped with uni (sea urchin) and ikura (salmon roe), which add a nice accent to the flavor.

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Sushi to Oden & Hatchobori Ten is an izakaya about an 11-minute walk from Nihombashi Station, where the sushi and oden (Japanese hot pot dishes) are said to be very good.

Tucked away quietly along the street, this hideaway-style spot is said to offer a comfortable space. The interior has a calm atmosphere, making it a nice place to take your time and enjoy a meal.

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The oden (Japanese stew with ingredients simmered in broth) also includes unusual items you can only eat here. They blend various dashi broths, which seems to create a deep flavor.

Among them, the large and striking daikon radish is said to be thoroughly soaked with flavor.

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“Aji (horse mackerel) and ao-togarashi (green chili pepper)” is known for its sharp spiciness, and the mild taste of the horse mackerel goes very well with the heat of the green chili pepper.

Each piece is cut into a smaller size, so people say it is easy to share while eating.

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Uokichi Tokyo Ten, about an 8-minute walk from Nihombashi Station, is an izakaya with fully private rooms. It offers a wide range of izakaya dishes, including authentic charcoal grilled robatayaki and seafood shipped directly from Toyosu.

They also have courses that come with 3 hours of All you can drink, so you can relax and take your time.

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The "Momo no Sumibiyaki (charcoal grilled thigh)" is slowly cooked over charcoal, and people say it has the fragrant flavor that only charcoal grilling can bring.

Some reviews also say the sharp black pepper goes well with the meat’s natural sweetness and makes it very tasty.

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The "tebasaki (chicken wings)," known for their crispy coating, seem to be a popular menu item that many people order.

They are well seasoned, and with the rich flavor of the tebasaki, they are said to pair very well with alcohol.

Hokkaido Ryori Kaisen to Nihonshu Izakaya Hanegawa Nihonbashi is an izakaya about a 1-minute walk from Nihombashi Station, and it also has fully private rooms. It is popular as an izakaya where you can enjoy Hokkaido cuisine.

They also offer an A la carte All you can drink plan, making it an easy place to use for all kinds of occasions.

Photograph:ワクワクアロハ

The "zangi (Hokkaido-style fried chicken)" has a strong ginger and garlic flavor, with a crunchy coating that makes it very satisfying.

Served piping hot and freshly fried, it is a popular menu item known for how good it tastes.

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The "Kamui-buta (Kamui Pork) no Misozuke-yaki (grilled miso-marinated pork)" uses a branded pork raised in Hokkaido and is said to have a refined taste, with the natural sweetness of pork fat coming through.

Because the meat is marinated in miso before grilling, it is known for its tender texture and great flavor.