[Fukushima Prefecture] Recommended izakaya (Japanese pubs)! 13 picks by area, including Kitakata and Koriyama

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Aizu Inakaya is a restaurant located about a 15-minute walk from JR Kitakata Station, not far from Kitakata City Hall.

Inside, a renovated kominka (traditional Japanese house) creates a calm Japanese-style space with lots of character.

There are counter seats, zashiki (tatami seating), and Private rooms.

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You can enjoy local cuisine from the Aizu region.

The photo shows homemade nishin no sansho-zuke (herring marinated with Japanese pepper), one of Aizu’s signature local dishes. Some reviews highly praise it, saying the rich flavor of the herring is packed in and that it pairs perfectly with alcohol.

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The "Meibutsu Sauce Katsu Rice bowl" is said to have a crisp and fragrant coating, and the rich sweet-savory sauce goes very well with the rice.

The cutlet is thick-cut yet has a nice bite, and people say the amount of rich, sweet fat is just right and very tasty.

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Aburiya Shokudo is an izakaya (Japanese pub) in the entertainment district by Koriyama Station's west exit.

The interior has a calm atmosphere with a strong Japanese feel. The 1st floor has counter seating, and the 2nd floor has zashiki (tatami seating) where you can relax.

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The photo shows "akami basashi (lean horse sashimi) with karashi miso (spicy mustard miso)," a local specialty of Aizu.

It is said to have no off notes or distinctive flavor, with a nice tenderness and just the right amount of bite. It also pairs well with the karashi miso made with local Aizu miso, and goes great with alcohol.

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There is a fish tank inside, and the restaurant also offers a wide variety of seafood dishes.

The sashimi assortment in the photo is known for its freshness. Every piece is thick cut and satisfying to eat, and some reviews say the tuna in particular has rich fat and tastes almost like chutoro (medium fatty tuna).

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Taishu Baniku Sakaba Mimura Koriyama Ten, an izakaya (Japanese-style pub), is about a 3-minute walk from the west exit of Koriyama Station.

There are 94 seats in total, with counter, table, and Sunken kotatsu seating. The lively interior is said to have a retro-modern feel throughout.

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The "Umai Basashi (delicious horse sashimi)" shown in the photo is a popular menu item that lets you enjoy horse meat in three local styles.

It comes with three kinds of sauce, Kumamoto-ryu (Kumamoto style), Shinshu-ryu (Shinshu style), and Aizu-ryu (Aizu style). Each cut has a different kind of umami, with the marbled meat having just the right amount of fat, while the lean meat is light yet full of flavor.

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The grilled “Umai Umayaki” is also popular.

It is cooked on a grill set right at the table, and the savory aroma is said to really whet your appetite. It is so tender it almost melts in your mouth, and while it is juicy, it is also light and easy to eat.

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Futora is an izakaya (Japanese pub) about a 2-minute walk from Koriyama Station, near the entrance to the arcade.

The spacious interior has a warm, homey feel. In addition to counter seats, the restaurant is also fully equipped with various types of Private room and Semi-private room seating.

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In Fukushima Prefecture, this place is said to be popular for its wide variety of local dishes and local sake.

The tempura made with fresh mehikari (greeneye fish) is said to have a light, crisp batter and soft flesh. It seems mild yet juicy, with a pleasant hint of bitterness as an accent.

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It seems many people visit for the basashi (horse sashimi).

The photo shows the most popular item, the “2-kind assortment (momo (round) and roast).” The momo is said to have a pleasantly firm bite, while the roast is said to melt in your mouth.

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Hamayaki Kaisen Izakaya Daisho Suisan Koriyama Ten is about a 3-minute walk from the west exit of Koriyama Station. Along with standard izakaya menu items, you can also enjoy local Fukushima sake and seafood from the area.

The spacious interior has a total of 90 seats, with table seating and zashiki (tatami seating), and its lively atmosphere is part of the appeal.

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Every table comes set with a grill, so you can enjoy hamayaki (seaside-style grilled seafood).

Abalone and sazae (turban shell) are taken right from the fish tank in the restaurant, and reviews say they are outstandingly fresh and delicious.

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The “Shinsen Sashimi Moriawase (Fresh Sashimi Assortment),” made with seafood shipped directly from fishing ports around Japan, is also popular among Tabelog reviewers.

The photo shows the 8-item assortment. Each piece is cut thick and has a melt-in-your-mouth taste, and the range of textures makes it fun to eat as well.

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If you're looking for an izakaya where you can enjoy yakitori in Fukushima, Tori no Ichi Iwaki Ekimae Ten is a great choice.

It has excellent access, about a 2-minute walk from the south exit of Iwaki Station, and the interior is said to have an elegant atmosphere with the warmth of wood.

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Yakitori made with Date-dori (Fukushima local chicken), a local chicken from Fukushima Prefecture, is said to be very good.

The photo shows the “tegone tsukune (hand-shaped chicken meatball).” Reviews say it is nicely browned on the outside, soft and light inside, and a great match for the sweet-savory sauce.

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The photo shows "Date-dori (Date chicken) negima".

The fragrant crispness of the skin and the plump texture of the meat are said to be a perfect match, with rich flavor spreading with every bite. The salt seasoning is also said to be just right, and the fragrant taste of the scallion adds a nice accent.

Photograph:www.doom.now.cc

Kaisen Robata Uomasa Hiramonten is an izakaya located along the main street, about a 7-minute walk from the front exit of Iwaki Station.

The 1st floor has counter seating, and the 2nd floor has table seating with Sunken kotatsu seating where you can relax.

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The photo shows their signature katsuo no warayaki (bonito seared over straw), which they grill in-house after you order.

The smoke and aroma of the straw bring out the flavor of the katsuo, and the umami seems nicely concentrated. It comes with a variety of yakumi (condiments), and the popular way to enjoy it is with the house special salt.

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The photo shows “(Domestic) uni (sea urchin) no kaiyaki,” a local dish that originated in Iwaki.

Raw uni is packed tightly into a surf clam shell, and reviews say its savory, tasty flavor makes it hard to stop eating.

Photograph:www.doom.now.cc

Taishu Shokudo Akiboshi is an izakaya about a 1-minute walk from Iwaki Station, on the first floor of Hotel Sunshine Iwaki.

There are only 20 seats in total, with counter seating and Sunken kotatsu seating, giving the place a cozy feel. It is so popular that it fills up quickly, so making a reservation in advance is recommended.

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The photo shows their most popular dish, "satoimo (taro) Kara-age".

The coating is fried to a crisp, while the inside has a fluffy, chewy texture. It is said to be well seasoned and perfect as a snack with drinks.

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There were also many reviews praising the "Noko Daitoro Reba (rich extra-fatty liver)" in the photo.

The low-temperature cooked liver has no off notes and a melt-in-your-mouth texture. With the liver’s natural richness plus sesame oil and a salty kick, it is said to be so good you cannot stop eating it.

Photograph:www.doom.now.cc

Yakitori Juhachiban Yumoto Ten is located in the Ichibancho shopping street, about a 3-minute walk from JR Joban Line Yumoto Station.

The lively interior has 8 counter seats and 6 tables for 4 people. Semi-private room table seating, where you can enjoy your meal without worrying about those around you, is also popular.

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The photo shows the house specialty, “Premium Toro Shio Reba (rich salted liver).”

The liver is grilled over charcoal and is said to have no off notes. Reviews also say it is fragrant on the outside and soft and creamy inside, while the finishing sesame oil really whets the appetite.

Photograph:すえるじおおりば

This restaurant also lets you enjoy Iwaki's local dishes.

The photo shows "mehikari (greeneye fish) no Kara-age," one of Iwaki's soul foods. It is fried nice and crisp, and it apparently goes perfectly with alcohol.

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Jizake to Meshi Kadofuku is an izakaya (Japanese pub) about a 4-minute walk from the east exit of Fukushima Station.

It is not unusual for the seats to fill up with reservations alone, so it is best to book in advance before visiting.

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The otoshi (small appetizer) oden (Japanese hot pot dish) is very well received, and many comments rave that “it won me over from the very first bite” and “it really raised my expectations.”

It has a gentle, rich flavor, and it also pairs perfectly with Japanese sake.

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The basashi (horse sashimi) shipped directly from Aizu comes with a wide variety of condiments, and the karashi ninniku miso (spicy garlic miso), a Fukushima specialty, seems to be especially popular.

The “Uma Momo Niku Sashi” is cut thick for a satisfying bite, and it is said to have rich fat and a melt-in-your-mouth texture.

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Fukushiki is a Japanese izakaya located in the entertainment district about a 7-minute walk from the East Exit of Fukushima Station.

Inside, a calm Japanese-style space spreads out, offering a peaceful place to spend time. There are 11 seats in total, with 6 counter seats and 5 Private rooms of various sizes.

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At this restaurant, which is rare in Fukushima, you can enjoy nama uni (fresh sea urchin) all year round.

The dishes use very fresh uni with no myoban (alum), they say. When you put it in your mouth, the Fresh Scent of the Ocean rises through your nose, and you can enjoy its rich, creamy umami.

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With the course meal, you can enjoy a variety of Japanese dishes, including uni (sea urchin) dishes.

The "sashi-mori (sashimi assortment)" is a luxurious plate with a wide variety of items, including rich uni sashimi. Every piece is known for its Fresh Scent of the Ocean, just the right amount of fat, and great taste.

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Izakaya Zen Aizu Jizake Kyodo Kumiai Rengokai Mokkiri Center Aizu Shibu is located close to Aizuwakamatsu City Hall.

There are 50 seats in total across the first and second floors, and the restaurant also has Private rooms. It is also well known for its homey atmosphere and friendly service.

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Overall, the dishes are seasoned a bit on the rich side to go well with drinks, and you can enjoy a wide range of dishes centered on Aizu (a region of Fukushima) local cuisine.

The photo shows a dish of horse yubinuki (aorta) stir-fried with garlic soy sauce, which is said to have a pleasantly crunchy texture.

Photograph:うぉっさむ

The photo shows the "Shisen mabo dofu (Sichuan mapo tofu)," which has high review ratings from Tabelog reviewers, and you can add more heat up to goshin (level 5 spiciness).

It is served in such a generous portion that it nearly spills off the plate, and many people seem surprised by its authentic flavor and heat.

Photograph:www.doom.now.cc

Izakaya Nomura in Uwamachi, Aizuwakamatsu City, is a hidden gem tucked quietly away in the back of a multi tenant building.

The clean and calm interior has 29 seats. It is said to be such a comfortable space that you may end up staying longer than planned.

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Their specialty is said to be the wide variety of horse meat dishes.

Among them, the sakurazashi (horse meat sashimi) in the photo is popular with Tabelog reviewers. It is said to be easy to eat because it has no distinctive flavor or off notes, and diners seem to enjoy its smooth mouthfeel and slightly crisp texture.

Photograph:最古目虎会津

The photo shows "tendon stew" made with horse meat.

It is seasoned with a curry flavor, and while light, it is said to be simmered very well. Some reviews also say they cannot get enough of its distinctive pleasantly chewy texture.