Cheers at izakaya around Tsukishima Station! 20 recommended spots for monja, seafood, yakitori, and more

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Yakitori Isseki Sanchou Kachidoki is a popular restaurant in the Isseki Sanchou Group, which has many affiliated and sister restaurants in Tokyo, including this one and another nearby around Tsukishima Station.

The seating is centered around a counter that lets you feel close to the grill. The Japanese modern space also has table seating that works well for meals with friends.

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Yakitori is a skewered dish made by threading bite-size pieces of chicken onto skewers and grilling them with tare sauce or salt, and it is said to have become widespread in Japan during the Edo period.

The yakitori at Yakitori Isseki Sancho Kachidoki is said to be made with carefully selected ingredients chosen by the head chef and finished with rich flavor.

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In addition to yakitori (grilled chicken skewers) and kushiyaki (grilled skewers), the restaurant is also known for mizutaki (Japanese chicken hot pot), a Japanese Hot Pot dish that lets you enjoy the pure flavor of chicken.

Along with the chicken dishes, be sure to enjoy it as an izakaya with pro-selected Japanese sake and wine. The drinks are served with kachiwari-gori (roughly crushed large ice cubes).

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Tsukishima Monja Monro is located a 2-minute walk from Exit 7 of Tsukishima Station, on Monja Street 2nd Block in the Nishi-Nakadori Shopping Street, where monjayaki (savory pan-fried batter) restaurants are gathered.

The seating includes tables and a raised koagari (shoes-off seating area) style. Each comes with a Teppan-yaki grill, so it looks like a great place to gather around and have a fun time together.

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Including monjayaki (savory pan-fried batter), the staff cook as much as possible right in front of you.

The ingredients include seafood picked up fresh from the market every morning and cheese Specially selected by specialty shops. The monjayaki made with rich dashi, including Rishiri kombu kelp from Hokkaido, is said to be excellent.

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The recommended dish is the “Monro Special Monja.” It includes mentaiko (seasoned pollock roe), mochi (Japanese rice cake), seafood, and more.

Monjayaki (savory pan-fried batter) also goes well with beer and (assorted varieties available) sours, and many customers use the place in an izakaya style.

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Hakkaku is an izakaya renovated from a tatami shop that still keeps the charm of a kominka (traditional Japanese house), and it is popular around Tsukishima Station for enjoying charcoal grilled yakitori (grilled chicken skewers) and wine.

The interior also has Semi-private room seating, and it is said to have a calm and pleasant atmosphere.

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The yakitori (grilled chicken skewers) is grilled over Kishu Bincho-zumi (high quality Kishu binchotan charcoal) produced mainly in Wakayama Prefecture.

By bringing out the best in the ingredients and grilling them to the perfect doneness with the toasty aroma of charcoal, each bite is said to spread with juicy meat juices and rich flavor.

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In addition to yakitori (grilled chicken skewers), the menu features bistro dishes that pair well with red and white wine.

They also have a wide selection of shochu (Japanese distilled spirit), as well as seasonal Japanese sake, making it a great choice for a night when you want to relax and enjoy your drinks.

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Shubo Bankara is an izakaya (Japanese pub) near Exit 8 of Tsukishima Station, but its location on a back alley gives it a hideaway feel.

The seating is mainly at the counter, but there is also standing space, making it easy to drop in alone and well suited for small groups.

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Their specialty is shumai (steamed dumplings), made by wrapping fillings in thin wheat flour wrappers and steaming them. The menu includes pork, beef, and lamb, and each is served in a way that best suits its flavor.

The beef shumai is said to have a nice meat aroma and a juicy texture. It is served with sudachi ponzu.

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Hoppy is a popular drink here. It is a beer-like carbonated beverage made with malt and hops, and people generally mix it with shochu (Japanese distilled spirit) before drinking it.

At this restaurant, they pour the Hoppy from a server, which gives it a creamy texture. They also offer unusual ways to enjoy it, such as with fruit or myoga (Japanese ginger).

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Tsukishima Monja Koboreya Honten has this location on Monja Street 4th Block, and also has sister restaurants in the Tsukishima area with Private rooms.

Tsukishima Monja Koboreya Honten is popular for its warm wood-accented Japanese modern space, and guests say the staff cooks everything skillfully right in front of you, so even first-time visitors can feel at ease.

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The monjayaki (savory pan-fried batter) uses a dashi (Japanese soup stock) made by slowly simmering pork, chicken bones, seafood, vegetables, and other ingredients.

A popular menu item, "Mentai Mochi ~ with mochi served alongside top-grade Hakata mentaiko (spicy cod roe) ~," is said to pair the salty, savory taste of the mentaiko perfectly with the dashi, while the soft, chewy texture of the mochi is also delicious.

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Each monjayaki (savory pan-fried batter) menu item comes with its own seasoning blend, so each one has its own character and it's fun to compare them.

If you plan to use it as an izakaya, a course with All you can drink that lets you enjoy monjayaki and other Teppan-yaki dishes is recommended.

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Shiro is a seafood izakaya (Japanese-style pub) near Exit 10 of Tsukishima Station, marked by its white noren (traditional shop curtain).

In addition to counter seating, it offers one-side sofa seating and Semi-private room seating. Reviews say that everything on the menu is good, and it is a popular spot that even local regulars keep coming back to.

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You can enjoy seafood brought in daily from Toyosu Shijo (Toyosu Market). In particular, the sashimi and simmered fish made with fresh seasonal seafood come highly recommended.

For snacks to go with drinks, they of course offer sashimi, along with a la carte dishes that pair well with alcohol, such as stir-fried tsubugai (whelk) with butter and soy sauce.

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The drink lineup includes Japanese sake from around Japan that appears with the changing seasons, as well as shochu, mainly made from sweet potato.

They also offer whiskey and wine, so you can choose what best matches your meal.

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Tsukishima Oyster Club is right by Exit 9 of Tsukishima Station, and you can compare oysters from different production regions.

The interior has a casual feel with glass walls. They offer a limited-time happy hour for raw oysters, so you can enjoy oysters with ease.

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The restaurant thoroughly manages the oysters it sources. It has a strong reputation for high quality oysters, with no compromise in how they are shucked or served.

In addition to raw oysters, the menu also includes cooked dishes such as fried and grilled items.

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At Tsukishima Oyster Club, you can enjoy not only oysters but also pasta, meat dishes, and even izakaya-style menu items, so even people who do not like oysters can have a good time.

For drinks, they offer a selection of sommelier Special wine bottles and Japanese sake.

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The area around Tsukishima Station is home to many well-known monjayaki restaurants. At Monjayaki Nishiki, the birthplace of mochi mentaiko monja, you can try many kinds of monjayaki (savory pan-fried batter), including creative varieties.

Inside, the restaurant is a cozy space lined with sofa seats equipped with Teppan-yaki griddles.

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Among the monjayaki (savory pan-fried batter) menu, the popular choice is said to be the combination of mentaiko (spicy pollock roe) and mochi (rice cake).

The restaurant's mochi mentaiko monja, said to be the original, is a signature dish you will want to try. The texture and flavor of the mentaiko, along with the chewy texture of the mochi, make it very tasty, according to reviews.

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An Ishikari-style dish made with generous amounts of sake (salmon), which is rare for monjayaki (savory pan-fried batter), is also recommended. They also offer playful menu items like an Italian-style monjayaki with meat sauce and cheese.

If you're visiting as an izakaya, a course with All you can drink that includes popular monjayaki dishes looks like a great option.

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Monja Fugetsu Tsukishima Ten is an authentic monjayaki restaurant where skilled staff cook on a Teppan-yaki griddle.

Seating is available on the first and second floors, including zashiki (tatami seating) where you can take off your shoes and relax. Reviews also speak well of visiting with children, so it seems easy to stop by with the family.

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The "Takana Monja (Spicy)" is the restaurant's top recommendation, with Homemade takana (mustard greens) adding a nice accent with its spicy kick and aroma.

They also serve monja made with Homemade beef tendon, so you can enjoy monjayaki dishes that are unique to this restaurant.

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Besides monjayaki (savory pan-fried batter), they also serve okonomiyaki (Japanese savory pancake), another Japanese dish made by mixing ingredients like cabbage and meat into a flour-based batter and cooking it on a Teppan-yaki griddle.

They also offer beer that pairs well with monjayaki and okonomiyaki, along with Special shochu, so you can use it like an izakaya too.

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French Monja & Samgyetang Ayumu is a hidden gem where you can enjoy creative monja (Japanese savory pan-fried batter dish), Korean dishes such as samgyetang (ginseng chicken soup), and wine.

The tatami seating lets you sit with your legs stretched out, so you can relax like you would at an izakaya.

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The creative monjayaki (savory pan-fried batter) that makes use of the owner’s French cooking experience is popular with many customers.

The monjayaki at this restaurant is based on a Western-style bouillon broth. Their signature dish, “Ebi to Abogado no Monja ~ Lemon Fumi de ~,” is said to be rich yet easy to enjoy thanks to the fresh taste of lemon.

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French style monjayaki (savory pan-fried batter) and wine are said to be a good pairing that brings out the best in each other.

For white wine, the "German Potato Monjayaki ~finished with white wine vinegar~" is also recommended.

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Kinome is a Japanese restaurant where you can enjoy fresh seafood, Japanese cuisine, and Japanese sake. The calm interior has counter and table seating, so it can suit different group sizes.

Many reviews praise the owner’s personality and service, and it seems to feel comfortable even on a first visit.

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The restaurant’s top recommendation is simmered fish that brings out the appeal of seasonal seafood. You can enjoy flavors ranging from rich to light, matched to the character of each fish.

They also recommend trying the sashimi eaten with soy sauce said to be rich and mellow, as well as Japanese dishes made with vegetables from each season.

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Japanese sake is sourced directly from the brewery, and Houhai (a Japanese sake brand from Hirosaki, Aomori) is especially popular. This freshly pressed junmai unpasteurized sake is said to open up with the good flavor of rice.

For alcohol, they offer a lineup on par with an izakaya, including about 30 kinds of Japanese sake, shochu, and whisky.

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Honkaku Itamae Izakaya Osakana Somhonke Tsukishima Ten is a popular seafood izakaya where you can enjoy straw-fired dishes and Japanese sake shipped directly from the brewery.

The interior has a chic wood-based design, with counter and table seating as well as Japanese-modern fully private rooms, making it a good fit for a wide range of occasions.

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At the counter seats, you can enjoy the live excitement of dynamic wara-yaki (straw-fire searing). Grilling over straw locks in the ingredient's umami and adds a smoky aroma.

The "Tosa meibutsu (Tosa specialty) katsuo wara-yaki (skipjack tuna straw-fire searing) <five pieces>" is said to have richly fatty katsuo, and it tastes great with salt or yakumi (condiments).

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The Japanese sake selection features Special labels from around Japan, and knowledgeable professionals will suggest recommendations.

The menu also offers a full range of sashimi and sushi made with freshly arrived fish and arranged in a beautiful assortment, along with individual Japanese dishes, all of which pair well with Japanese sake.

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Apetaito Sakaba Tsukishima Sohonten is an izakaya-style restaurant run by a popular yakisoba (fried noodles) shop known for serving its noodles seared on both sides.

The restaurant has a casual, homey, and comfortable atmosphere, making it easy to visit alone and a good choice for get-togethers with friends.

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Ryo-men yakisoba (pan-fried noodles crisped on both sides) is this restaurant's signature dish, made by cooking their house-made noodles until crisp.

The noodles still have a nice chew, and they are seasoned with a house-made sauce that is rich yet light.

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Besides ryomen yakisoba (pan-fried noodles on both sides), they also offer snack-friendly dishes like potato salad and seafood shipped directly from Toyosu Market, so you can enjoy them with alcohol.

The [Our Specialty] beni shoga sour is a popular drink, known for its sweet-tart beni shoga (pickled red ginger), made by soaking ginger rhizomes in plum vinegar, and for how refreshingly easy it is to drink.

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At the izakaya (Japanese pub) Kokowa Okinawa in the Tsukishima Station area, you can enjoy authentic Okinawan cuisine made with ingredients from Okinawa Prefecture, along with awamori (Okinawan distilled liquor).

One of the big draws is that they have live sanshin (Okinawan three-string instrument) performances every day inside the restaurant, so you can really feel the local atmosphere.

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Japan stretches a long way from north to south, so it offers a rich variety of local ingredients and regional dishes, letting you enjoy the food culture of each area.

This restaurant serves Okinawan specialties such as rafute (Okinawan braised pork belly), made by simmering shimabuta (Okinawan pork) belly in awamori (Okinawan distilled liquor) and soy sauce, and springy shima-dako (island octopus) sashimi.

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The "Orion Beer" in the photo is one of Okinawa’s leading beer brands.

For awamori (traditional Okinawan distilled spirit), traditional Okinawan distilled spirit, there are labels from each island, including Okinawa Honto (Okinawa Main Island) and Ishigakijima (Ishigaki Island).

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On Tsukishima Monja Street Nibangai, Yakitori Kuimonoya Toridokoro offers a wide variety of kushiyaki (grilled skewers).

The place is lively with a broad range of customers and has an easygoing atmosphere that makes it convenient to drop in as an izakaya (Japanese pub).

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Along with carefully skewered classic yakitori (grilled chicken skewers), you can enjoy about 30 kinds of kushiyaki (grilled skewers), including creative options like "nama-hamu mozzarella (prosciutto and mozzarella)" and vegetables that make the most of the ingredients' natural flavors.

For the yakitori, some menu items let you choose between tare (sweet and rich sauce), which is said to have sweetness and depth, or salt for seasoning.

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For drinks, they offer house-made original sours like shio tomato (salt-cured tomato) and oba vinegar (perilla leaf vinegar), and you can choose one to match each dish.

The monthly rotating wine selection is also recommended. The "Meibutsu Yofu Beef Tendon Nikomi (House Specialty Western-Style Beef Tendon Stew)," simmered with red wine and tomatoes, is said to pair well with wine.

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At Okame Hyottoko Ten, they serve about 80 kinds of monjayaki (savory pan-fried batter) and Teppan-yaki, from classics to more unusual options.

In the Tsukishima area, there are said to be three Okame group locations, including this lively spot with its old-school atmosphere.

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Monjayaki (Tokyo-style pan-fried batter) comes in a wide variety of options, using fresh ingredients from Tsukiji and traditional Japanese fermented foods such as natto (fermented soybeans).

Among them, the "Jan," made with fresh squid and beef, is especially popular, and its mildly spicy miso is said to bring out the rich flavor.

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Starting with monjayaki (savory pan-fried batter), the fragrant Teppan-yaki dishes are said to pair well with all kinds of alcohol, including beer and sour cocktails.

They also offer izakaya dishes that come out quickly, and the "nama zāsai (fresh pickled mustard stem)," which is also popular for takeout, and the "homemade oshinko (Japanese pickles)" are recommended too.

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Tsukishima Spain Shokudo TabeLuna is in a convenient location just a 1-minute walk from Exit 9 of Tsukishima Station. This is a place where you can enjoy a casual izakaya (Japanese pub) experience with Spanish food and wine.

The stylish wood-toned interior has a relaxed feel that lets you settle in and enjoy a slow time chatting with friends.

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Paella, Spain's signature rice dish, is this restaurant's specialty. In addition to the classic seafood version, the menu also includes chicken and pork, as well as the "MIX pasta paella."

The paella is said to be well seasoned, and reviews say it is also good To finish after drinks.

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They have a good selection of Spanish wines by the glass, and it sounds fun to compare them while enjoying jamon from Guijuelo.

Another recommendation is "Spanish draft beer Mahou," which is said to be available at only a few places in Tokyo.

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Umi Kura is an izakaya (Japanese pub) where you can enjoy skilled chefs' Edomae nigiri sushi and fresh sashimi.

The seating includes a counter where the head chef can keep an eye on everything, along with tables, and while it is a well-known spot loved by locals, it is said to have a welcoming feel even for first-time visitors.

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The sushi loved by regulars is said to show careful, high-quality work in every detail, from fresh seafood to shari (vinegared rice) served at just the right temperature.

In particular, the chutoro (medium-fatty tuna) and aji (horse mackerel) are said to have a melt-in-your-mouth taste.

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Japanese cuisine prepared with Special ingredients, including fresh seafood and seasonal delicacies. In addition to the blackboard menu with recommendations and A la carte orders, they also offer courses with All you can drink.

For Japanese sake, they stock carefully selected labels from different regions, and the system lets you take your choice yourself from the showcase.

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Monja Oshio Makoto Ten is a monjayaki (savory pan-fried batter) restaurant lined up behind Nishinaka Shopping Street 3rd Block. It has seating on the first and second floors, and Semi-private room seating is available for group meals.

It is also a good idea to make use of the good value courses with All you can drink and enjoy it as a fun izakaya spot with friends.

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Monjayaki (savory pan-fried batter) has endless possibilities, with lots of ways to change it up through ingredients and seasoning. Monja Oshio Makoto Ten offers a wide range of unique original monjayaki.

Exclusive to this location, the “Carbonara” is a cream dashi dish that gets high marks for being rich and mellow.

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Even if you do not know how to cook monjayaki (savory pan-fried batter), there is no need to worry because the staff will cook the first order for you.

From the second order on, you cook it yourself. It is also nice to nibble on monjayaki while taking your time with beer or Japanese sake.

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Tsukishima Monja Izakaya Kodama is Tsukishima Monja Izakaya Kodama, a place with a wide range of dishes including monjayaki (savory pan-fried batter) and snacks, where you can also enjoy All you can drink.

For the Teppan-yaki menu, the staff cook everything right in front of you, so you can eat it at its best.

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What they serve here is monjayaki (savory Japanese pan-fried batter) that carries on the flavor of a famous Tsukishima restaurant.

They use an outstanding dashi broth prepared with great care every morning. From classic options to more creative choices, you can pick from a wide range of monjayaki.

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The drinks lineup includes all kinds of alcohol, and the Teppan-yaki dishes and monthly changing snacks are likely to go well with your drinks.

In addition to courses with All you can drink, there is also an A la carte All you can drink plan that includes draft beer and Japanese sake, so you can choose what works best for the occasion.