Cheers at izakaya (Japanese pubs) around Fujisawa Station! 20 recommended spots for sightseeing in Kamakura and Enoshima

Photograph:海辺の肴

Shunsai Obanzai Totaku is an izakaya a 8-minute walk from the north exit of JR Fujisawa Station. With a focus on local production for local consumption, you can enjoy seasonal ingredients in Japanese cuisine.

Inside, there are counter and table seats, creating a small and homey atmosphere.

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The “Selectable Obanzai (Kyoto-style home cooking) Three-Item Assortment” lets you choose any 3 dishes from more than 10 kinds of obanzai prepared each day.

Obanzai refers to everyday side dishes such as simmered dishes and dressed dishes that have long been enjoyed in Kyoto homes. At this restaurant, they offer seasonal items made with fresh Fujisawa vegetables.

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They also pay close attention to the vessels for Japanese sake, so you can enjoy the look as well, with options like glasses, Fujisan (Mount Fuji)-shaped sake ware, and tin ochoko (small sake cups).

The staff carefully explain the seasonal limited label selections, which guests like because it makes it easy to choose a drink that pairs well with the food.

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Shunsen Sumibiyaki Dassai is an izakaya located a 4-minute walk from the south exit of JR Fujisawa Station, where you can enjoy sumibiyaki (charcoal grilling), carefully finished dishes, and local sake from around Japan.

The modern and calm interior makes it a great choice for a night when you want to enjoy your meal at a relaxed pace.

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For Japanese sake, they always stock about 40 kinds of local sake from around Japan, including Dassai, which is in the restaurant's name, as well as Aramasa, Jikon, and Nabeshima.

The "Dassai Sparkling" in the photo is said to have a gentle sweetness and fruity aroma, with a light mouthfeel that makes it easy to drink.

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This is the restaurant's Most Popular menu item, tebasaki Kara-age (fried chicken wings).

It is crisp on the outside and juicy inside, with sun-dried Cambodian pepper adding a nice accent to the flavor. It also pairs perfectly with beer.

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Noboru is a 5-minute walk from Fujisawa Station on (Each) line. This izakaya offers a lineup of dishes that pair well with drinks, including sashimi made with fresh fish carefully selected by the head chef.

Inside, the warm Japanese-style space has counter and table seating, making it a calm place to enjoy a relaxed grown-up time.

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The house specialty, “Ebi Ippai Okara (okara packed with shrimp),” is one of the dishes many people order first when they visit.

It is filled with ingredients like dried shrimp and green onions, and is known for its layered umami from many different flavors. The okara (soy pulp) has a gentle sweetness with just the right amount of saltiness, and it is also popular as a great snack to go with drinks.

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The selection of Japanese sake includes about 15 kinds in total, with regular favorites and seasonal bottles, and you can order from 1 go, so trying a tasting comparison is also recommended.

The "Hakurakusei Junmai Ginjo" in the photo is one of the regular staples. It has a fruity aroma and a fresh acidity, and its clean, crisp taste makes it easy to pair with food.

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Takahashi Mart is an izakaya (Japanese pub) just a 3-minute walk from the south exit of JR Fujisawa Station. In its stylish space filled with antique furniture, you can enjoy more than 30 kinds of Junmaishu, natural wine, and craft beer.

There are counter seats, tables, and zashiki (tatami seating), so it can accommodate everything from solo drinks to group gatherings.

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They have about 30 kinds of Japanese sake, and you can choose from three sizes: short, tall, and grande. It’s nice that you can try a range of different kinds little by little.

The "Mimurosugi" in the photo is a Japanese sake made by Imanishi Shuzo in Nara Prefecture. They say you can enjoy its fresh and clear taste.

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On this day, the “tataki 3-kind assortment” featured an assortment of aji (horse mackerel) namero, madai (Sea Bream) dressed with plum paste, and tuna toro-taku.

The aji had the rich flavor you expect from blue-backed fish, while the toro-taku let diners enjoy the fatty tuna and the smoky aroma of iburigakko (smoked pickled daikon). The types of fish seem to change with the season.

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Jamin Fujisawa Ten is a 4-minute walk from the south exit of JR Fujisawa Station. The name means “mix and harmony,” and you can enjoy creative fusion dishes in a borderless style that blends cuisines from multiple countries.

The interior is a calm space that brings to mind a tropical beach, making it easy even for first-time visitors to relax and enjoy their time.

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The restaurant also offers local beers and beers from around the world.

Among them, Kamakura Beer stands out for its light brown color, clean taste, and calm refined aroma. The bitterness is mild, and it is said to have a neat well balanced flavor.

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The WORLD FOOD menu features dishes from around the world, including Mexico, Thailand, and Vietnam.

The “satay” in the photo is a grilled skewer dish enjoyed across Southeast Asia, especially in Indonesia. It is typically made by grilling skewered chicken and served with peanut sauce.

Photograph:www.doom.now.cc

Wa Baru Odeko, about a 3-minute walk from the south exit of JR Fujisawa Station, is an izakaya where you can enjoy seasonal Japanese creative dishes made with kamo (duck) and Shonan shirasu (whitebait), along with fine sake from around Japan.

In a calm space filled with the warmth of wood, you can relax and enjoy the food and drinks.

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The restaurant keeps more than 50 kinds of local Japanese sake on hand at all times, and you can also enjoy famous labels from all over Japan. You can fully savor the differences in aroma and mouthfeel of (Each) one.

The Japanese sake in the photo, Toyo Bijin, is a well-known label from Yamaguchi Prefecture, known for its clean taste and bright aroma.

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Buri-kama (yellowtail collar) is the cut located just below the gills of the buri (yellowtail), and it is served grilled with salt.

Inside the nicely browned skin is rich, fatty flesh, and it is said to be juicy while leaving a surprisingly light finish.

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Taishu Sakaba BEETLE Fujisawa, a 3-minute walk from Enoshima Dentetsu (Enoshima Electric Railway) Fujisawa Station, is an izakaya with an open layout that lets you see inside from outside.

Inside, there is a U-shaped counter and table seating, making it an easy place to stop by whether you are on your own or with friends.

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The signature dish, "niku-dofu (meat and tofu stew)," lets you enjoy slowly simmered meat together with tofu that has soaked up all the flavor.

It is seasoned on the slightly sweet side, pairs easily with any kind of alcohol, and also goes well with rice as a side dish.

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The classic izakaya drink Hoppy is a beer flavored carbonated beverage enjoyed mixed with shochu (Japanese distilled spirit). It has a clean, crisp taste, and one of its features is its lower alcohol content.

Part of the fun is that you can adjust the amount of shochu you pour to your liking and even decide how strong you want that first sip to be.

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ZARUBAKU, a 2-minute walk from the south exit of JR Fujisawa Station, is a Japanese-style izakaya where you can enjoy handmade soba noodles and dishes made with local fish from Sagami-wan (Sagami Bay), sansai (mountain vegetables), and jibie (game meat).

With its calm atmosphere like a hideaway for adults, it is a place where you can relax and enjoy a meal and drinks.

Photograph:湘南藤沢！

The "Sagami Bay fishing port direct natural local fish sashimi" features about 8 kinds of jizakana (local fish) prepared with shinkeijime (a fish killing method that preserves freshness), changing daily.

You can choose your favorite fish, and they also offer an Omakase assortment or an assortment sized to your group. People praise the firm, springy texture and the excellent freshness.

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In addition to beer and Japanese sake, this restaurant is especially well stocked with shochu. They offer a wide range, including imo, barley, rice, and soba shochu, and the Imo Shochu selection in particular includes well-known labels.

The photo shows dashi-wari shochu, made with shochu with shochu mixed with oden broth, and it is said to be a great drink for shochu lovers.

Photograph:ヤキトリおじさん

Kushibei Honten, about a 1-minute walk from the south exit of JR Fujisawa Station, is an izakaya popular for its kushiyaki (grilled skewers) made with asaichi-dori (fresh morning chicken) delivered from Azumino and grilled over binchotan (high-grade charcoal).

It offers counter seats, table seating, and fully private rooms, and despite being right near the station, it has a calm atmosphere where you can enjoy your meal.

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Kushiyaki uses fresh, high quality ingredients and has insisted on hand skewering everything since it first opened.

By grilling over high heat binchotan (high-grade Japanese charcoal), they get a nicely browned outside and a tender, juicy inside. The photo shows an assortment of items such as negima (chicken and scallion skewer) and hand shaped tsukune (chicken meatball skewer).

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The “Berry Sour” is a sweet and tangy sour made with raspberry and grape vinegar. It comes with plenty of frozen raspberries, making it a cute looking drink.

They also offer a range of frozen fruit sours, including frozen lemon, pineapple, and kiwi.

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Fujisawa Torisho, about a 6-minute walk from JR Fujisawa Station, is a retro-style izakaya (Japanese pub) marked by its red lanterns.

It has both table seating and zashiki (tatami seating), making it easy to use for anything from a casual drink to a group gathering.

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The specialty Taisho Tsukune is not only delicious, but also popular for its generous fist-sized portion.

Along with shiitake mushrooms and onions, it is mixed with tenkasu (tempura bits) as a secret ingredient, and each bite is said to spread rich savory flavor. It is crisp on the outside and fluffy on the inside, and pairs perfectly with alcohol.

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"Sekkobai" Japanese sake is a well-known label made by Hasegawa Shuzo in Nagaoka, Niigata Prefecture.

This freshly pressed junmai (pure rice) new sake is pasteurized once, and is known for its soft, rounded mouthfeel and elegant aroma. It has a clean taste, and the more you drink, the more its refined sweetness is said to spread across the palate.

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Located a 3-minute walk from the south exit of JR Fujisawa Station, Niku no Sato Fujisawa Ten is an izakaya popular for its exceptionally fresh grilled offal and Homemade à la carte dishes.

The seating is centered around tables, with counter seats as well, creating an atmosphere where even solo diners can drop in with ease. It is open from midday, so you can also enjoy daytime drinking.

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Yakiton (grilled pork skewers) is a dish of pork grilled on skewers, made using the same cooking method as yakitori (grilled chicken skewers).

The menu includes Heart, gatsu (pork stomach), shiro (pork intestine), pork belly, and jo-tan (premium tongue), and you can order from 1 skewer. People say the heat and seasoning with salt are just right, and that it tastes great.

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The "negi bukkake Horumon ponzu" is a popular dish made with fresh Horumon that is carefully prepared, with no off notes and a freshness you can really taste.

It is known for its plump, bouncy texture, and the ponzu gives it a light, refreshing taste.

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Just a 30-second walk from the south exit of JR Fujisawa Station, Kyushu En is an izakaya where you can enjoy Kyushu cuisine such as yasai maki-kushi (vegetable wrapped skewers) and Hakata motsu-nabe (Hakata offal Hot Pot).

In addition to table seating, the counter seats let you watch the cooking up close and enjoy the lively atmosphere.

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One of the restaurant's popular menu items is hakata yasaimaki-gushi (Hakata vegetable wrapped skewers), said to have originated in Fukuoka Prefecture.

The "lettuce maki" in the photo can be enjoyed with either salt or sauce, and they say you can enjoy the crisp bite of the lettuce. It is also said to be on the larger side, making it quite satisfying to eat.

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The "Otoro Aburi Shime Saba" is a popular item, known for its large cuts, thick texture, rich fat, and great taste.

They sear it right in front of you with a burner, and they can adjust the level of searing to your liking. Reviews also say the added toasty aroma makes it go even better with drinks.

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Sakana-ba Hatsumon, a 3-minute walk from the south exit of JR Fujisawa Station, is an izakaya where you can enjoy creative seafood dishes with Japanese, Western, and Chinese influences.

The stylish interior, based on a Japanese taste, features counter seats facing the open kitchen, as well as table seating and Semi-private room seating where you can relax.

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The popular "Kaisen Nanashu assortment (seven seafood assortment)" is an assortment that lets you enjoy the day's recommendations, such as seasonal sashimi, shrimp, and shellfish.

They say the tuna comes from Yama Ko (a well known tuna wholesaler), which is trusted by famous restaurants across Japan.

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The "sansho sour" is made with AKAYANE Sansho Spirits, produced by Sata Soji Shoten in Kagoshima Prefecture.

This alcohol drink is made with satsumaimo (sweet potato) as its base, and it has the fresh aroma of sansho (Japanese pepper) with a sharp, tingling kick. It also pairs well with seafood dishes.

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Sake to Meshi Takuwo, a casual kappo (Japanese style fine dining) restaurant where you can enjoy carefully prepared Japanese food, is a 5-minute walk from the south exit of Fujisawa Station on the Odakyu Railway.

Inside, the restaurant mainly has table seating and also offers Private room options for 2 people or more.

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The signature Takuo no Menchi Katsu (Takuo's minced meat cutlet with a 3-minute best tasting time) is a popular item, known for being so juicy that meat juices overflow.

With no unnecessary seasoning and a simple finish that brings out the natural flavor of the ingredients, it is said to offer a crispy coating and a satisfyingly meaty texture.

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The restaurant offers a lineup of craft beers mainly from Nagano and Yamanashi prefectures.

The "Hyoga Lager" in the photo is brewed in Omachi, Nagano Prefecture, using spring water from the Northern Alps as its brewing water. It is said to have a clean, clear taste and is crisp and easy to drink.

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Sumibiyaki Kogetsu, a 2-minute walk from the south exit of JR Fujisawa Station, is an izakaya where you can enjoy sumibiyaki (charcoal grilling) and creative kushiyaki (grilled skewers).

The soft lighting stands out. With counter, table, and ozashiki (tatami seating) seats, you can enjoy your meal at a relaxed pace.

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Among the signature grilled skewers, the top recommendation is the "kuroge Wagyu (Japanese Black Wagyu) filet skewer," a skewer grilled over charcoal until fragrant.

The filet is cooked to keep in all its flavor, and people say it is so tender it melts in your mouth, with a refined taste.

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The restaurant offers a wide range of drinks, including Japanese sake and wine.

The photo shows just some of the wines available. With so many options, another nice point is that if you are not sure what to choose, the staff will suggest one based on the food and your preferences.

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Kara YABURI Fujisawa Ten, about a 2-minute walk from the south exit of JR Fujisawa Station, is an izakaya where you can enjoy egg dishes. In addition to specialty egg dishes, they also offer classic izakaya a la carte items.

The interior is said to be a calm, hideaway-style space with features such as loft-style Private rooms and Sunken kotatsu seating.

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The house specialty, "karatama," is made with wa-tamago (Japanese eggs) from Okayama Prefecture known for their rich yolk flavor.

It is crisp on the outside like Kara-age and soft-boiled inside, and when you break it open with chopsticks, the yolk spills out. People say the unique texture is addictive, and it pairs perfectly with alcohol.

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The “ikura (salmon roe) to, Shonan shirasu (whitebait) dashimaki (Japanese rolled omelet)” is a Japanese style dish that combines whitebait landed in Shonan with dashimaki, an izakaya standard.

The nicely balanced saltiness of the ikura and shirasu layers with the egg’s gentle sweetness, and it seems to be well liked for its rich feel.

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Kakuyasu Beer to Tetsunabe Gyoza 3・6・5 Sakaba Fujisawa Ten, about a 2-minute walk from Fujisawa Station on the Odakyu Line, is an izakaya where you can enjoy classic pub fare.

The spacious interior mainly has table seating, and they say it also has an easygoing atmosphere that makes it easy to drop by.

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The signature "paripari tetsunabe gyoza (crispy iron-pot dumplings)" is a dish that spread from Hakata food stalls.

The wrappers are said to be crisp and nicely browned, with juicy filling inside, making them a great match for drinks. They also recommend enjoying them in a light way with kabosu kosho (kabosu pepper paste) or vinegar soy sauce.

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"Nama Vice Sour" is a popular sour drink loved for its refreshing taste made with akaume (red plum) and shiso (perilla).

This drink mixes shochu with Kodama Vice Sour, a soft drink, and is known for its bright pink color and clean finish.

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Shochu Dining Ajito, located just steps from the south exit of JR Fujisawa Station, is an izakaya where you can enjoy a wide selection of shochu and daily changing dishes.

Inside, the restaurant has a homey feel that you only get from an independent establishment. At the counter, even solo diners can relax and take their time, while the table seats and Private room are great for lively meals with friends and groups.

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This restaurant is known for its lineup of dishes that pair perfectly with drinks, and many people seem to visit looking forward to the daily special.

The photo shows namerou (minced fish with miso and condiments), a fisherman's dish made by chopping together fish, miso, and yakumi (condiments). Here, it is served using local fish caught that morning. On this day, they used horse mackerel.

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In addition to its A la carte menu, the restaurant also offers a wide range of course plans with All you can drink.

The salad, meat dishes, sashimi (raw fish), pizza, and ochazuke (rice with tea or broth) all get good reviews for being tasty and filling. The photo shows part of a course meal.

Photograph:ただのメシ喰い

Koshitsu Izakaya Horoyoi Fujisawa Ten is a fully private room izakaya, just a 2-minute walk from the south exit of JR Fujisawa Station. The wood-toned Japanese modern space can accommodate groups of all sizes, from small to large.

The menu offers a wide variety of dishes, including kaisen (seafood) and grilled items, and there is also a full lineup of courses with All you can drink.

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At this restaurant, you can enjoy an All you can drink plan without ordering a course, and pair it with your favorite A la carte dishes.

The lineup is wide too, with about 100 options including beer, sours, shochu, wine, whisky, and Japanese sake. The photo shows the “tomato sour,” which is also included in the All you can drink plan.

"Ika ichiya-boshi (overnight dried squid)" is dried squid made by drying fresh squid for just one night to bring out its umami.

It is known for its fragrant grilled skin and rich flavor that spreads with each bite, and it also pairs well with Japanese sake.

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Isomaru Suisan Fujisawa Minamiguchi Hondori Ten is an izakaya located in a great spot just a 1-minute walk from Fujisawa Station on (Each) line.

The restaurant has counter and table seating. In an open space with the feel of a beach house, you can casually enjoy seafood dishes and drinks.

Photograph:H.M.スカイ

The specialty "hamayaki (grilled seafood)" is a style where seafood freshly lifted from the tank is grilled and enjoyed at (Each) table. You can enjoy it while taking in the Fresh Scent of the Ocean and the sound of it grilling, and eat it while it is still piping hot.

The photo shows "akaebi no kushiyaki (grilled red shrimp skewer)," which is fragrant and packed with flavor, making drinks go down easy, too.

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"Katsu aji no sugata-zukuri (whole horse mackerel sashimi prepared live)" is a dish made from fresh horse mackerel that had been swimming in the fish tank and is served right after preparation.

The clear shine of its eyes also shows how fresh it is. The flesh is plump and springy, and reviews say it tastes great.