Izakaya in Oita Prefecture! 20 popular spots by area where you can enjoy drinks and food

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Kiki is an izakaya centered on chicken dishes made with Bungo Akadori (Oita brand jidori chicken), a branded local chicken from Oita. It is located in Miyakomachi, Oita City, not far from Oita Joato Koen (Oita Castle Ruins Park).

This is a small restaurant with 20 seats in total, with counter seating and raised tatami seating. Bottles of local sake are said to line the shelves.

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Their biggest focus when it comes to chicken is freshness. They bring in Bungo Akadori (red chicken from Oita) in the morning, butcher it in house, and cut it to order.

The yakitori (grilled chicken skewers) is threaded onto skewers and grilled over charcoal, then served with just the right doneness for each cut. It is said to be delicious, with a juicy texture and pleasant bite.

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The restaurant’s original creative menu item is butter sukiyaki. It is a Hot Pot dish with vegetables and chicken, topped with a large chunk of butter.

As it simmers, the rich butter and sweet-savory sauce blend together, turning it into an addictive flavor. It is perfect to finish off a night of drinks.

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Orochi to Hiiragi is a Japanese-style izakaya with a wide range of Oita local dishes, and it is known for its tasty Homemade food made with plenty of fresh fish delivered daily from the market, local vegetables, and brand-name meats.

Inside, all seats are in Private rooms, creating a calm Japanese setting. They also offer a wide selection of Oita shochu and Japanese sake.

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The specialty here is suien-mushi (steam cooking), a dish made by laying out the local brand beef Oita Wagyu and steaming it with water vapor. By steaming it slowly, the meat turns out melt-in-your-mouth tender.

It is said to be especially good when enjoyed with a house-made sauce using kabosu (a citrus fruit from Oita), which adds a fresh, bright flavor.

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The fresh sashimi menu is also said to be a must. "Seki-aji (horse mackerel from Saganoseki)," which is in season in summer, is a type of ma-aji (horse mackerel) line-caught off the coast of Saganoseki. Many reviews said that if you come across it, you should definitely order it.

It is known for its large size, thick cut, and firm flesh. The springy texture is said to be excellent.

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Kochu no Tenchi is a restaurant about a 9-minute walk from Oita Station, and it is known for offering a menu that people of all ages can enjoy, from dishes made with seasonal ingredients to local Oita specialties.

Another draw is its high-quality washitsu (traditional Japanese-style room) spaces, which make you feel as if you have stepped into a ryokan (traditional Japanese inn). The restaurant has Private rooms with doors, giving guests plenty of privacy.

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This restaurant makes generous use of Oita Prefecture’s rich ingredients and serves dishes that highlight the best of each season. The menu centers on course meals prepared in the style of traditional kaiseki (multi-course Japanese dining).

They offer authentic Japanese cuisine that brings together Oita specialties in a well-balanced way, including sashimi, kobachi (small side dishes), meat dishes, and fried items.

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The winter seasonal fugu (pufferfish) course is also popular. You can enjoy fresh and delicious fugu shipped directly from Usuki City, Oita Prefecture, a well known production region for fugu.

The fugu sashimi is said to be outstanding, with a firm crunch and delicate umami. You can enjoy it with a sauce that brings out the richness of the liver and plenty of yakumi (condiments).

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Sumibiyaki Tori to Mizutaki Goroichi is an izakaya about an 8-minute walk from Oita Station, facing the arcade shopping street Galleria Takemachi. They serve Japanese dishes made with chicken, including yakitori (grilled chicken skewers) cooked over charcoal.

Inside, the lively calls of the energetic staff create the kind of upbeat atmosphere you expect from an izakaya.

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The yakitori (grilled chicken skewers) uses chicken from Kyushu brought in that morning. They grill it over high heat binchotan (white charcoal), so it comes out crisp on the outside and juicy on the inside, and it gets great reviews for its taste.

Standard cuts like thigh, tail, and skin have a satisfying bite, and the more you chew, the more you can enjoy the chicken's natural flavor.

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The "Goroichi Tokusei Hakata mizutaki (Hakata chicken Hot Pot)," lets you enjoy the full flavor of chicken. This Fukuoka Prefecture specialty is a Hot Pot dish made by simmering chicken bones for 4 hours, then finishing it with chicken and water.

The ingredients are slowly cooked until tender in the rich broth, then enjoyed with house-made kabosu (Japanese citrus) ponzu sauce.

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Isoyaki Shohachi is a community rooted izakaya loved by locals. Centered on fresh seafood, it is said to be a place where you can enjoy Oita’s must try local foods all in one spot.

The swaying red lanterns outside and the good old fashioned interior add to its charm. The restaurant offers counter seats where regulars sit shoulder to shoulder, along with Sunken kotatsu seating where you can relax and take your time.

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The menu has a wide selection of seafood dishes, including sashimi, grilled items, and fried dishes. The blackboard is said to list the fresh fish brought in that day.

Fish raised in the rough waters of the Bungo Suido (Bungo Channel), which connects Oita and Ehime, are known for their especially firm flesh and pleasantly springy texture.

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Ryukyu (a local dish from Oita Prefecture) is one of Oita’s representative regional specialties. Slices of fish are marinated in a sweet and savory sauce, then mixed with sesame and yakumi (condiments).

You can of course enjoy it over rice as a Rice bowl, but it is also said to be great for nibbling in small bites as a snack with drinks.

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Shiki no Aji Ginnan is a Japanese restaurant serving authentic washoku (Japanese cuisine). It is located inside the Galleria Takemachi arcade. They also offer many dishes that pair well with alcohol, and many locals use it as an izakaya (Japanese pub).

The interior is a refined Japanese style space. At the counter seats in front of the kitchen, guests can also enjoy chatting with the owner.

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They offer a chef's Omakase "kaiseki course" that values a strong sense of the season. They are particular about the production region of their ingredients and serve what tastes best that day at that moment.

Another nice touch is that they carefully explain each dish and the points they pay special attention to.

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You can also add 2 hours of All you can drink alcohol to the course. They offer beer and whiskey, of course, along with fragrant Imo Shochu and Japanese sake from all over Japan.

Japanese sake can be ordered from 1 go (180ml). You can compare different brands in small amounts and find the flavor you like.

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Hi wa Mata Noboru Takeda Hanare Ten is a Japanese-style izakaya where you can casually enjoy Kyushu specialties and local Oita cuisine.

This is a branch of a popular motsu-nabe (offal Hot Pot) restaurant in Taketa City, Oita Prefecture, and is known as a place where you can casually enjoy Kyushu specialties and local Oita dishes.

Located on the basement level, the dining space is said to be lively and comfortable.

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Their signature dish is the "Takeda Mizore Motsu Hot Pot." It uses a broth based on shiitake mushrooms and bonito, and comes with fresh Domestic beef offal. It is topped with plenty of mizore (grated daikon radish), which gives it a refreshing taste.

There are 10 seasoning options. They also offer unusual soups, including spice based ones.

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Takeda Tetsunabe Nikujiru Gyoza (Takeda Iron Pot Juicy Meat Dumplings) is popular paired with beer. These are Kyushu-style gyoza (dumplings), cooked in an iron pot and finished crispy in bite-size pieces.

The filling is said to be juicy, with a great balance of the sweetness of vegetables and the richness of pork fat. The restaurant recommends eating them with its special kabosu (Japanese citrus) ponzu sauce.

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Hiroshige is a Japanese-style izakaya tucked away in the entertainment district, just past the Galleria Takemachi shopping street. It is one of the local favorites, where people come to casually enjoy Oita cuisine and drinks.

The restaurant has cozy raised tatami seating, and it is said to be very comfortable.

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Courses that come with All you can drink alcohol are popular. Packed with Oita specialties, they are said to offer generous portions for each dish and a Manzoku meal.

Seasonal flavors from Oita make an appearance, including steak made with Bungo-gyu (Bungo beef), a dish using the local specialty kabosu (citrus), and an assortment of seasonal fish.

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Many reviews also said that Oita meibutsu (Oita specialty) toriten (Oita-style chicken tempura) is a must. Toriten is a local dish from Oita made by marinating chicken with seasoning, then frying it in a tempura batter.

Unlike Kara-age, it is typically eaten with kabosu (a citrus fruit from Oita) squeezed over it. With its light batter and fresh flavor, it is a classic match for beer.

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Kagaribi is a Japanese izakaya located in Galleria Takemachi, about a 10-minute walk from Oita Station. It offers a good selection of courses centered on chicken dishes and charcoal grilled items, with All you can drink included.

The interior has a calm feel, like a dining bar. The spacious layout creates an environment where you can enjoy your meal in peace.

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They offer a course packed with Oita specialties, featuring Oita Kanmuri Jidori (Oita’s signature local chicken), a brand chicken Oita is proud of.

They use their own aging method to make it moist and tender while concentrating the rich flavor of the jidori. It is popular for letting diners enjoy it in many different styles, including grilled, fried, and rice dishes.

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The “Brand Hanjuku Tamago no Buta-maki Toro-tama Kushi” is a skewer made with daily changing brand eggs, featuring a soft-boiled egg on a skewer wrapped in pork belly and grilled over charcoal.

The rich, runny yolk goes perfectly with the fat of the pork. Reviews say it has a deep, satisfying flavor that pairs so well with drinks that you will want to keep ordering more.

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Makichi Shoten is an izakaya located on the first floor dining level of Amu Plaza Oita, directly connected to Oita Station. The open space without walls makes it easy to stop by for a quick drink while waiting for your train.

The menu focuses on jidori (local chicken) dishes and grilled motsu (offal), and the place is said to have the lively feel you expect from an izakaya.

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From standard izakaya appetizers to local dishes from Oita, the selection of a la carte dishes is very wide.

When you want a quick drink, the good value "Banshaku Set" is just right. This set lets you enjoy 1 drink and small portions of popular items such as stewed motsu (offal) and Kara-age.

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The “motsuyaki Teppan-yaki” is a bold dish of plump motsu (offal) grilled on a sizzling hot iron plate. It comes in three flavors, and the “Tokusei Miso (special miso)” in particular has a rich, deep taste that pairs really well with drinks.

You can scoop up the remaining sauce with the cabbage served on the side and enjoy every last bit.

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Ozai Suribachi is an izakaya (Japanese pub) on the second floor of Amusement Plaza, a 5-minute walk from Ozai Station. It is a hidden gem where locals gather, and its warm, community-based feel is part of the appeal.

In addition to the lively main floor seating, there is also a Private room, so you can relax and enjoy your drinks.

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The menu offers a good balance of classic izakaya dishes and creative fare. It had a strong reputation that you really can’t go wrong no matter what you order.

The assorted varieties available yakitori, made with skewered and grilled different parts of chicken, are especially popular. They are grilled with care, and you can see how juicy they are even from the photo.

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This is "Cho Chicken Nanban." It is a take on chicken nanban (fried chicken soaked in sweet vinegar), a local dish from Miyazaki Prefecture.

It comes topped with plenty of tartar sauce. The richness of boiled egg blends with the mayonnaise, while the texture of onion adds a nice accent.

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Koubashiya Oita Ekimae Ten is an izakaya specializing in Kyushu cuisine, located in a corner of Cent Porta Chuo-machi Shotengai in front of Oita Station. It is said to keep the feel of a traditional izakaya while offering a clean interior.

Some seats even let you watch a live demonstration of warayaki (straw-fire grilling), a traditional Japanese cooking method that uses straw to grill food to a fragrant finish.

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The "Warayaki Kuromaguro" is made with hon-maguro (bluefin tuna) delivered directly from the fishing port. By searing the surface, the aroma of straw transfers to the charred outside and pairs perfectly with the rich tuna fat as it melts out.

With a melt-in-your-mouth texture almost like meat, it is best enjoyed simply with garlic chips and salt.

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"Kobashiya Meibutsu Niku Dofu" is a dish of beef and tofu simmered in a sweet and savory sauce. It originated in Kyoto Prefecture and is now enjoyed across Japan as a great match for drinks.

You can watch it bubbling away in the large pot by the entrance, and it is said to be so tempting that you will want to order it on the spot.

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Kyushu Umaimon Dori Kantekiya Oita Honten is an izakaya a 3-minute walk from Oita Station, bringing together Special ingredients from across Kyushu. They say you can fully enjoy Kyushu food culture here, with fresh fish caught in the Bungo Suido (Bungo Channel), jidori (free-range chicken), motsu-nabe (offal Hot Pot), and more.

The interior is a calm Japanese-modern space. On the first floor, there are counter seats and Sunken kotatsu seating, while the second floor has Private room options.

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The menu offers a well balanced selection of seafood, meat, and snacks. Fresh fish caught in Bungo Suido (Bungo Channel) are known for their firm flesh and springy texture.

Kabosu-buri (yellowtail raised on feed mixed with kabosu citrus) is buri raised on feed mixed with kabosu citrus. It has no off notes, and while it is rich with fat, it still has a clean taste.

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The "1000 Bero" set comes with 1 drink and 3 small dishes.

For the small dishes, you can choose your favorites from 8 options, including edamame, mini sashimi, and Kara-age, making it perfect when you want to have a light drink.

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"Zenseki Kanzen Koshitsu Kyushu Ryori Kakomi-an Oita Chuomachi Ten" is a Kyushu cuisine izakaya located along the Galleria Takemachi shopping arcade in front of Oita Station. Based on the concept of letting you taste your way around all of Kyushu, it offers local specialty dishes from each prefecture in Kyushu.

Inside, all seats are fully private rooms with Sunken kotatsu seating, so you can take off your shoes and relax.

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The “konshin no sashimi assortment” is packed with the bounty of the sea from Kyushu. It also pairs well with local sake from Oita.

The contents change depending on what is available that day, so you can enjoy the freshest fish at its best. Seasonal flavors are lined up, including Seki-aji (horse mackerel from Oita) from Oita and katsuo (bonito) from Miyazaki.

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Karashi renkon (lotus root stuffed with mustard miso) is a local dish from Kumamoto Prefecture. It is a popular small plate to go with drinks.

The holes in the lotus root are filled with karashi miso (mustard miso), then quickly deep-fried in a light batter. It is said to be tasty, with a crisp texture and a sharp heat that rises through the nose.

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Sakana Ichiba Miyakomachi Ten is a seafood izakaya located a 10-minute walk from Oita Station, just behind Chuo-dori Avenue. They offer a wide selection of fresh live fish taken straight from the tanks inside the restaurant, as well as many local dishes from Oita.

There are many seating options, including counter seats where you can watch the cooking and Semi-private room seating with noren (traditional fabric dividers). The space is said to be clean and comfortable.

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The "Banshaku Set" is a good value set that comes with one drink of your choice and 5 small appetizer plates. Another nice point is that it is served quickly.

You can enjoy small portions of the restaurant's popular dishes, including very fresh fish brought in just after landing and Oita specialty toriten (tempura-style chicken).

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The most popular menu item is the “Bungo saba (mackerel) sugata-zukuri (whole fish sashimi presentation).” They quickly prepare live saba (mackerel) just taken from the tank before it loses any freshness.

Made with one whole fish, this “sugata-zukuri” looks gorgeous too. It is popular for its firm flesh, rich fat, and plump texture.

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Bungo Gyosen Suisan Oita Ekimae Ten is an izakaya located right by the roundabout at the Funai Central Exit of Oita Station. You can enjoy fresh seafood shipped direct from the production region and Kyushu local dishes together with local sake from Kyushu.

The restaurant has a calm and relaxing Japanese-style interior, and they also have fish tanks with live fish swimming inside. There are about 120 seats in total.

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The sashimi is said to be outstandingly fresh because the fish is taken straight from the tank and filleted only after you order. In particular, even saba (mackerel), which is usually cured in vinegar before serving, is offered raw.

It is known for its springy texture, with no off notes and a sweetness that comes through clearly.

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The "torikawa maki-kushi (chicken skin wrapped skewer)" here is a local specialty from Fukuoka Prefecture. It is made by wrapping chicken skin around a skewer in tight layers, coating it generously with sauce, and grilling it.

The chewy texture and sweet-savory sauce make it really addictive, and it is said to pair perfectly with beer.

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Choromatsu is a Japanese izakaya that focuses on local ingredients from Oita Prefecture. It is located a 10-minute walk from Beppu Station, and is said to be a hidden-gem tavern loved by both locals and tourists.

The restaurant is always lively inside, and it also has a great atmosphere for enjoying drinks and having a good time.

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The menu centers on Oita (Oita Prefecture) local cuisine, with a wide selection of seafood, chicken dishes, and Hot Pot dishes.

This is "kanpachi (greater amberjack) no ryukyu." It is a dish of rich, fatty kanpachi dressed in a special sauce. The sweet sauce and the full aroma of plenty of yakumi (condiments) make it a great match for both drinks and rice.

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The restaurant’s signature “kamo-sui (duck soup),” loved for years as a house specialty, takes its name from the fact that the first owner was a hunter. It is a Hot Pot with a soup packed with the good flavor of duck, filled with lots of root vegetables and accented with yuzu peel.

The soup is light yet deep in flavor, and so easy to drink that you may find yourself finishing it in no time.

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Yaktori Bon Omoya is an izakaya just a 4-minute walk from Beppu Station, serving yakitori made with fresh domestic chicken and local Oita dishes.

The interior is a traditional Japanese space decorated with Beppu City's traditional craft, takezaiku (bamboo craft). The first floor has counter and table seating, while the second floor is equipped with tatami private rooms and a banquet hall.

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They offer a wide selection of about 40 kinds of yakitori (grilled chicken skewers), including creative skewers. Along with chicken, you can also enjoy skewers with beef, pork, vegetables, and other ingredients with a creative twist.

If you are not sure what to choose, the Omakase skewer set (6 skewers) is a good pick. You can enjoy them with the secret tare (sauce) that has been added to since the restaurant first opened, or with their house-blended salt.

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The menu also has the kind of lineup you would expect at an izakaya, including seafood dishes, meat dishes, and the owner's carefully selected Japanese sake.

A popular choice is "Oita meibutsu (Oita specialty) toriten (tempura-style chicken)". The quality of the meat, just what you would expect from a yakitori restaurant, makes it especially juicy. In Oita, the local style is to eat it with ponzu sauce or lemon.

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Sakanaya Dojo Beppu Higashiguchi Ten is an izakaya centered on seafood dishes in a great location, just a 4-minute walk from Beppu Station. You can casually enjoy fresh fish delivered straight from the market along with snacks that go well with alcohol.

Bright and lively, this is a handy spot where locals also like to gather, and it also has Private room seating with doors.

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They serve live fish from the tanks inside the restaurant, along with seasonal fish that are unique to Oita. Depending on the season, the sashimi assortment may include Seki-saba (horse mackerel from Saganoseki) or Seki-aji (Japanese horse mackerel from Saganoseki).

For hon-maguro (Pacific bluefin tuna), the menu lists different cuts by part, and you can enjoy each one in a way that brings out its fat content and texture.

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This is house made shime-saba (cured mackerel). It is prepared using a traditional Japanese method in which the fish is salted to draw out moisture and off notes, then cured in vinegar to improve shelf life.

Along with the natural umami of the mackerel, it has a fresh acidity and a rich, distinctive depth of flavor, making it a perfect snack to go with drinks.

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Mekiki no Ginji Beppu Higashiguchi Ekimae Ten is a seafood izakaya right in front of Beppu Station. With locations across Japan, it is popular for its wide ranging menu, from classic izakaya dishes to ingredients unique to Oita.

The lively interior is designed to evoke a fish market. This is a large restaurant with 150 seats in total, including zashiki (tatami floor seating) and Private rooms for groups.

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They use fresh seafood shipped directly from fishing ports all over Japan. Their hamayaki (seaside-style grilled seafood) menu, cooked on tabletop grills, is especially popular.

The Fresh Scent of the Ocean whets your appetite, and you can enjoy it piping hot and juicy. The lineup includes a wide range of ingredients such as fish, crab, and shellfish.

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This is the "Gokai Sashimi Nana-shu assortment," a bold seven kind sashimi assortment. You can enjoy a variety of seafood all at once, including tuna, yellowtail, and scallops.

A lot of people say the salmon sashimi is especially great. They source salmon raised in the cold waters of Iwate Prefecture, and it is said to have firm flesh with excellent fat.