Cheers at an izakaya (Japanese pub) in Tsukiji! 20 places where you can enjoy top-notch food and drinks

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Take No is a seafood izakaya where you can enjoy fresh fish and seasonal ingredients, Special selected every day, along with drinks. It is tucked away in a back alley behind the Tsukiji Jogai Shijo (Tsukiji Outer Market).

One of its charms is the homey atmosphere that comes from being a family-run restaurant. It is said to be loved by many regulars.

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The anago shirayaki (salt-grilled conger eel) is cooked without a steaming step and grilled until the skin turns crisp.

The flesh is tender and flaky, letting you enjoy the natural flavor of the anago. You can also enjoy a change in flavor with ginger and grated daikon radish.

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The "kinmedai (golden eye snapper) simmered dish" is a popular menu item that was featured on a TV program in the past.

The kinmedai is said to have rich fat in the flesh, with plenty of sauce soaked in. It has a rich yet light taste.

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"Sumibi Genshiyaki to Kuramoto Shochu no Mise Nodoguro no Nakamata Tsukiji" is an izakaya located a 2-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line.

The interior, with its open atrium, is wrapped in a Japanese style atmosphere. In addition to counter and table seating, they also have Private rooms with a view of the inner garden.

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The "tokudai nodoguro (extra large blackthroat seaperch) genshiyaki (slow grilled over charcoal)" is made with large nodoguro delivered directly from the fishing port and caught that morning. By grilling it slowly, they say it turns out crispy on the outside and tender on the inside.

The thick flesh is said to be rich with fat and juicy in flavor.

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The "jika-sei satsuma-age (house-made deep-fried fish cake)" is a popular menu item with a high repeat order rate. Made with fresh seafood, it is served piping hot right after frying.

People say the savory aroma spreads the moment it hits your mouth, and the light texture is hard to resist.

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Located near Tsukishima Monja Street, Hakkaku is an izakaya where you can enjoy yakitori (grilled chicken skewers) and wine. It is said to be a renovated old folk house that was once a tatami shop.

The restaurant has Sunken kotatsu seating at the counter and Semi-private room seating, creating a relaxing atmosphere.

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The recommended menu item is authentic yakitori (grilled chicken skewers). They use Suigo Akadori (red chicken from the Suigo area) processed that morning and grill it over Kishu Binchotan (high-grade white charcoal from Kishu).

The sasami (chicken tenderloin) is said to have a tender texture, with the sharp heat of wasabi as a nice accent.

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They also offer a wide range of creative bistro dishes that blend washoku (Japanese cuisine) and Italian cuisine.

The "beef tendon stewed in wine" is served piping hot in a Clay Pot. The generous amount of beef tendon is said to be soaked through with rich flavor.

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Senrihama Honten is an izakaya (Japanese pub) located an 8-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line.

The table seating can accommodate different group sizes. The popular counter seats let you watch the ingredients being prepared right in front of you, for a high quality dining experience.

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They offer a wide variety of fish dishes. They use Special seafood selected at the market every morning and prepare it the same day.

The Premium sashimi assortment is a popular menu item that many people order again. Each slice of sashimi is thick and satisfying to eat.

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Seasonal Hot Pot dishes that appear only in winter, such as "anko-nabe (anglerfish Hot Pot)," "kaki-nabe (oyster Hot Pot)," and "fugu-chiri-nabe (blowfish Hot Pot)," are also popular.

The "anko-nabe" comes with plenty of anglerfish meat and liver. The white miso-based soup is said to have a light taste.

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Zan is a hidden izakaya (Japanese pub) in the basement of an apartment building facing Harumi-dori (Harumi Street).

The restaurant offers a wide range of dishes centered on seafood, including Japanese, Western, and Italian fare. On days when you want to stop by for a quick drink on your own, the counter seats are a good choice.

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They carefully select their seafood, choosing only the freshest items at Toyosu Shijo (Toyosu Market).

The avocado and negitoro (minced fatty tuna with scallions) appetizer is said to pair the rich taste of avocado with the savory flavor of negitoro. A drizzle of soy sauce makes it even better, they say.

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The “jukusei curry udon (aged curry udon)” is a popular menu item To finish.

The special soup combines sautéed onions, several kinds of spices, and dashi made from kombu kelp, niboshi (dried sardines), and katsuo (bonito). It is said to be creamy with a gentle sweetness.

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Tsukiji Toritake is an izakaya specializing in chicken dishes, located a 3-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line.

Inside, there is an L-shaped counter around the kitchen and table seating. It has a calm atmosphere, making it a great fit for days when you want to enjoy a quiet drink.

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One must-try item here is the authentic yakitori made with Shingen-dori (brand chicken). Using charcoal, skilled chefs carefully grill each skewer one by one.

It is known for its outstanding bite and deep flavor, making it a great match for drinks.

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The Omakase course centered on yakitori (grilled chicken skewers) comes with all you can drink alcohol.

In addition to yakitori, the meal also includes Appetizers and fried dishes. To finish, they serve soboro (seasoned minced chicken) rice, which is said to leave you fully satisfied.

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Beef Tongue to Maguro (tuna) to Crispy Gyoza Himawari [Umi] Tsukiji Ten is an izakaya that opened in May 2025, in a great location just a 3-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line.

In addition to lively counter seats and table seating, it also has open-air terrace seats. No matter the size of your group, you can have a good time here.

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The "Thick Cut Grilled Beef Tongue" uses the middle and base cuts of the tongue. They first cook it slowly over low heat, then finish it over charcoal.

The outside is nice and fragrant, while the inside stays juicy. Another plus is that you can enjoy it with 7 kinds of yakumi (condiments).

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The “Crispy Gyoza” is a popular item known for being easy to eat in bite size pieces, and it is made with Domestic vegetables and Domestic lard.

Inside the crisp wrapper, it is filled with a flavorful meat filling.

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Tsukiji Inaseya is run by a tuna wholesaler at Toyosu Shijo (Toyosu Market).

The interior has a Japanese feel and is said to suit all kinds of occasions, including meals with family. Private room are available for 2 people or more, so you can relax without worrying about the other guests around you.

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The menu features dishes made with high quality natural maguro (tuna).

The recommendation is the "sashimi assortment." Along with standard cuts like lean akami and otoro (fatty tuna), it also includes rare cuts such as cheek meat and noten (top of the head).

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"Maguro no Sukiyaki (tuna sukiyaki)" is served in a style where lean akami (lean tuna) and otoro (fatty tuna belly) from wild caught tuna are briefly dipped in warishita (sukiyaki broth), then coated generously in egg before eating.

The rich tuna goes very well with the egg, and it is said to have a melt in your mouth kind of deliciousness.

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Taberoya Tsukiji Hyakuhachi is an izakaya on the 4th floor of a multi-tenant building.

The retro and relaxed interior has long shared tables and Sunken kotatsu seating. It is very popular with locals, and they say it is often fully booked even on weekdays.

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They serve dishes carefully prepared in house.

The "Beef Loin Bite Size Garlic Steak" is a dish made with 120g of beef Chuck Eye Roll and colorful vegetables. The garlic flavor comes through nicely, and it is said to be very satisfying.

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The "sukiyaki bakudan korokke (sukiyaki bomb croquette)" is a Japanese style croquette with beef in it, and it is known for being filling.

Its sweet and savory seasoning is its trademark, and it is said to be perfect as a snack with drinks. You can also enjoy the fluffy texture of the potato.

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Tori Tsubaki Tsukiji Ten is a casual izakaya packed with chicken dishes, about a 5-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line.

On the first floor, there are table seats and counter seats, while the second floor has ozashiki (tatami seating). Another plus is that the second-floor seating only offers self-serve All you can drink.

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"Tulip" is a popular menu item that has been loved since the restaurant first opened. It is Kara-age made with chicken drumettes marinated in a house made sauce with ginger and garlic.

It is said to be juicy and tender, with a garlic flavor that keeps you coming back for more.

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The "seseri (neck meat) sansho-yaki (grilled with Japanese pepper)" is a menu item known for its sweet and savory soy sauce based seasoning, and it is said to pair well with alcohol.

Seseri has a rich savory taste and a nice springy texture, with the aroma of sansho adding a good accent.

Photograph:さすらいのうぶちゃん

Tsukiji Sako is an izakaya (Japanese pub) on a side street just off Shin-Ohashi-dori. It serves dishes made with high quality ingredients, centered on fresh seafood sourced from Toyosu Market.

The interior has a spacious layout, and it offers a relaxed setting where you can feel at ease.

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They serve creative Japanese cuisine made with seasonal ingredients, prepared in a variety of ways.

The dashi-maki tamago (Japanese rolled omelet) is a lightly sweet dish with a soft, fluffy texture. They carefully make the broth fresh every day from kombu kelp and bonito.

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The “nama-nori (fresh seaweed) tempura” is a dish made by deep-frying nama-nori and wheat flour in an excellent balance.

It is said to be an arranged take on “kawa-nori (river seaweed) tempura,” a local favorite in the Shimanto River area of Kochi Prefecture. The Fresh Scent of the Ocean that spreads in your mouth is said to be irresistible.

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Robata Izakaya Katete Shintomicho Ten is an izakaya where you can enjoy Kyushu ryori (Kyushu cuisine) and robatayaki (fireside grilling) in a spacious interior.

At the counter surrounding the grill, you can enjoy the live feel and aroma of ingredients being cooked right in front of you. Table seating is also available, making it a good fit for Banquets.

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A must-order dish here is robatayaki (fireside grilling) made with ingredients shipped directly from Kyushu. Grilling them over charcoal brings out the ingredients’ natural flavor to the fullest.

The mentaizuke saba (overnight-dried mackerel marinated in spicy cod roe) is said to have large, meaty fillets that are very satisfying to eat.

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They also offer a full lineup of chicken dishes made with exceptionally fresh jidori (local chicken) delivered from the Shirasunagao Jidori Farm in Miyazaki.

The photo shows the “Jidori Chicken Breast Toriten (chicken tempura) ～with house-made tartar sauce〜.” The tartar sauce has a nice level of acidity that pairs well with the juicy toriten.

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Washu Bar Kunigin is an izakaya (Japanese pub) popular for its house made smoked dishes and seasonal fish dishes.

Inside, bottles of shochu and Japanese sake line the shelves. There are counter and table seats, and despite being in the basement, the space feels open.

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The chef comes up with the dishes he wants to make each day and creates original cuisine using the ingredients sourced that day.

Each dish is said to capture the feel of the changing seasons. The fishing ports they source fish from also change depending on the season and the type of fish.

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They also have a great selection of local sake from around Japan. They stock about 20 kinds each of Japanese sake and shochu that pair well with fish dishes.

They also carry rare drinks that are hard to find around Tsukiji, as well as seasonal labels.

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Tsukiji Shinba is an izakaya (Japanese pub) known for its wide selection of seasonal a la carte dishes and Japanese sake.

The 1st floor has counter seating, and the 2nd floor has table seating. Walls decorated with washi (traditional Japanese paper) and wooden tables create a modern Japanese style space.

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The dishes at this restaurant use carefully selected ingredients, including seafood delivered fresh each morning from production regions and seasonal vegetables sourced through their own channels.

They offer a wide range of daily specials and snacks to go with drinks, making for a lineup that keeps people coming back without getting bored.

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The photo shows the standard menu item "Shizuoka oden (Shizuoka-style simmered hotpot) assortment." It includes a variety of ingredients such as kurohanpen (dark fish cake), a local Shizuoka specialty, and tender, melty beef tendon.

Each ingredient is packed with deep, layered flavor, and the aroma of aonori (green laver) and fish powder adds nice contrast to the taste.

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Kogane Tetsunabe Gyoza HUG is a gyoza specialty izakaya just a 2-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line. You can enjoy a wide range of drinks along with many creative styles of gyoza and otsumami (small plates).

The restaurant has table seating for 2〜4 people and counter seats, making it a good fit for solo drinks or casual gatherings with friends.

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The "yaki-gyoza (pan-fried dumplings)" are a popular menu item, known for being small and easy to eat one by one.

They use Ibaraki Prefecture's branded pork, "Rose Pork," and diners say you can enjoy the sweetness of the fat and the juicy meat juices inside. The crisp, well-browned skin is said to be irresistible too.

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The "taki-gyoza (gyoza simmered in soup)" is a popular menu item that has also been featured on TV programs. You eat the gyoza, grilled on a Teppan-yaki plate, with piping hot chicken paitan (rich white chicken broth) poured over it.

As time passes, the chicken paitan soaks into the gyoza wrappers, changing them to a chewy texture.

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The seafood dishes use fish and shellfish freshly taken right from the tank. They offer a wide range of menu items, including otsukuri (sashimi), charcoal-grilled dishes, and sushi.

The "ikigai sumibiyaki (hamayaki) (live shellfish grilled over charcoal)" is said to bring out the rich flavor of fresh shellfish by grilling it over binchotan (high-grade charcoal).

Photograph:❤︎☻Maki☻❤︎

The sumibiyaki (charcoal grilling) menu offers not only seafood but also a wide variety of meat and vegetable dishes. The meat is served in an easy-to-eat kushiyaki (grilled skewer) style that you can casually enjoy with one hand.

The "Beef Tongue kushiyaki" in the photo is said to let you enjoy the fragrant aroma of the charcoal and the rich flavor of the tongue at the same time.

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Shubo Kosaten Tsukiji cross point is an izakaya where you can enjoy Japanese sake from across Japan and seasonal Japanese cuisine.

In addition to table and counter seating, it also has fully private rooms for a more private setting. The interior incorporates washi (Japanese paper), creating a space where you can relax and forget the noise of the city.

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The "otsukuri assortment" uses seafood brought in every morning from Toyosu Market.

The contents change daily, and they carefully choose Special fresh fish that are in season at that time. It looks bright and beautiful, and lets you enjoy the changing seasons with all five senses.

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The lineup of Japanese sake includes about 50 to 60 varieties at all times. The owner, a fan of Japanese sake, mainly selects well-known labels from different regions of Japan, with different brands chosen for each season.

They also offer a tasting set, so you can find a favorite sake.

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Machi Washoku Uozen is an izakaya located a 3-minute walk from Shintomicho Station on the Tokyo Metro Yurakucho Line. It serves fish dishes and creative Japanese food with a good sense of style.

The casual atmosphere inside makes it easy to drop in, and it seems to work well for many different occasions.

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A popular menu item at this restaurant is the “surumeika (Japanese flying squid) ikizukuri (whole squid sashimi) and today’s three kind fresh fish assortment.” The selection of toppings changes depending on the day.

They use fresh fish shipped directly from all over Japan, and skilled chefs carefully fillet and serve it.

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The charcoal grilled kushiyaki (grilled skewers) also seem to be popular.

For the pork wrapped vegetables, they offer options such as okra, zucchini, and asparagus. The savory aroma of the pork combines with the fresh taste of the vegetables, making them so good you will not want to stop eating.

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Uohachi Tsukiji Ten is an izakaya (Japanese pub) with great access, just a 1-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line.

There are spacious counter and table seats. The dim lighting creates a modern atmosphere.

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The recommended picks here are the carefully prepared seafood dishes. They use fresh seafood shipped directly from Toyosu Market.

The “maru-yude tako (whole boiled octopus)” is a dish you can enjoy for its nice bite and just-right saltiness. They cut it into easy-to-eat pieces with scissors, and serve it with mayonnaise or wasabi soy sauce.

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They always carry more than 20 kinds of Japanese sake, from standard labels to limited editions. The manager personally selects and stocks them, with a focus on popular brands.

They have a wide selection of "modern-kei (modern style)" sake, which combines traditional brewing methods with modern techniques, making the lineup enjoyable for both beginners and experienced drinkers.

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Kushikatsu Tanaka Tsukiji Ten, a 6-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line, is an izakaya (Japanese pub) popular for its freshly fried kushikatsu (deep-fried skewers).

The lively interior offers a variety of seating, including counter seats, table seats, and ozashiki (tatami seating).

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The oil, batter, and sauce for the kushikatsu (deep-fried skewers) are all homemade. The batter is thin, so you can enjoy a light, crispy texture.

They offer a wide variety of items, including meat, seafood, and vegetables, and another nice point is that you can easily order from just one skewer.

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Osaka also has a full lineup of B-kyu gourmet (casual local comfort food).

The “Negi Mamire Chihei-yaki” is said to come packed with plenty of green onion not just on top, but inside the egg as well. Its melty texture and egg go well with the richness of mayonnaise and cheese.