Enjoy great food at izakaya in Tokushima! 16 places where you can savor a tasty time along with sightseeing

Photograph:coco松明

Tokusan is a seafood izakaya (Japanese-style pub) just a 2-minute walk from Tokushima Station. It has a warm, unpretentious feel, with counter and table seating on the first floor and Private rooms on the second and third floors.

This restaurant lets you enjoy dishes made with local ingredients and local sake from Tokushima.

Photograph:どさん子しんじ

The “hon-yoko no osashimi (sashimi of young tuna)” is said to stand out for the light umami that is unique to juvenile tuna.

The thick-cut slices are said to be moist and tender, with no distinctive flavor, making them easy to enjoy. It is a menu item that feels right at home in a Tokushima izakaya where you can enjoy locally caught fresh fish.

Photograph:ステフ23356

Try the "Awaodori (Tokushima brand chicken) grilled with salt," where you can fully enjoy Tokushima’s branded chicken. The skin is said to be fragrant and crisp, while the meat is juicy.

With just the right amount of heat, it offers a pleasantly tender bite. It also pairs perfectly with local Tokushima sake.

Photograph:セン太郎

Zato Torijiro is an izakaya (Japanese pub) located 5 minutes by taxi from Tokushima Station.

The interior is a calm space with the warmth of wood, with 25 seats in total, including 5 counter seats and 20 zashiki (tatami seating) seats. You can enjoy Tokushima flavors such as Awaodori (Tokushima jidori chicken), Naruto Kintoki (sweet potato), and Naruto renkon (lotus root).

Photograph:oshiy2006

The "Awaodori (brand chicken) overnight dried" is limited to 10 servings a day.

This rare menu item is said to have just the right amount of moisture removed to lock in the flavor. People say the fragrant aroma from the searing and the moist, tender texture are addictive.

Photograph:CHA x2

"Komatsushima no fisshu katsu (Komatsushima fish cutlet)" is a Tokushima specialty made with minced white fish such as tachiuo (cutlassfish) and eso (lizardfish).

At "Za Torijiro," they lightly crisp it up over charcoal. The curry flavored coating whets the appetite and pairs well with drinks. It is also recommended to eat it with mayonnaise.

Photograph:セン太郎

Kushiden is an izakaya where you can enjoy kushikatsu (deep-fried skewers) along with a wide variety of à la carte dishes. It also has a great location, just a 2-minute walk from Tokushima Station.

The interior has a calm atmosphere, with deliberately dim lighting. There are counter seats and zashiki (tatami seating), making it an easy place to visit whether you are on your own or with a group.

Photograph:すいか84 Re.

The photo shows the restaurant's signature kushikatsu (deep-fried skewers). The coating is said to be thin and light, with a nice crisp bite.

In addition to chuno sauce, ponzu sauce, and mayo sauce, they offer several kinds of salt, which is part of the appeal since you can enjoy it with your favorite flavor. It also pairs perfectly with beer.

Photograph:kaxan

They also offer many a la carte dishes besides kushikatsu (deep-fried skewers). The "skin-on French fries" are said to be fluffy inside and crisp on the outside, and many people order them as a classic izakaya menu item.

Their simple flavor makes them a good match with beer or a highball.

Photograph:www.doom.now.cc

Awa Shokudo Onikai, located near Tokushima Station, is a popular restaurant where you can enjoy a wide range of mainly Japanese dishes along with local sake.

The high quality interior, with plenty of wood used throughout, is said to be especially impressive. It has everything from counter seats to Private rooms, making it a good choice for anyone looking for a relaxing izakaya (Japanese pub).

Photograph:モモ★

The "Onikai 4-item assortment" lets you choose 4 appetizers you like. The selection changes daily, so you can enjoy seasonal ingredients.

From croquettes with the aroma of matsutake (pine mushroom) to fried avocado paired with shira-ae (tofu dressing) sauce and narazuke (Nara-style pickles), every dish is stylish, tasty, and highly satisfying.

Photograph:oshiy2006

To finish, they recommend the Napolitan made with spring cabbage and Kyo-gamo (Kyoto duck). It is said to be a dish packed with the rich flavor of the ingredients.

Tokushima local sake "Minoda no Fuchi" is a junmai ginjo with a clean taste. It is said to pair well with the food.

Photograph:momoぷりん

Kajinoya is an izakaya (Japanese pub) with a Japanese modern interior.

Inside, in addition to Sunken kotatsu seating and Private room seating, there is also an L-shaped counter, making it easy to use for many occasions. The restaurant serves a wide range of dishes, from classic izakaya fare to Japanese and Western food.

Photograph:おかけんたこ

The "sashimi assortment" is a dish arranged mainly with seasonal fish.

The sashimi is fresh and said to have a nice touch of sweetness. It is recommended to squeeze over sudachi (Japanese citrus), a citrus fruit that could be called a symbol of Tokushima sashimi, before eating it.

Photograph:kaxan

The photo shows “Kara-age of fresh octopus.” It is said to be a classic dish that goes well with drinks, crispy on the outside and pleasantly springy on the inside.

The more you chew, the more flavor spreads, so it is best enjoyed while still hot.

Photograph:みまぁ～

Ginnosuke is a creative Japanese izakaya near Tokushima Station. Inside, the space opens up like a Kyoto machiya (traditional townhouse).

The restaurant offers a wide range of dishes made with Awaodori (Tokushima brand chicken) and vegetables. It also has Sunken kotatsu seating and zashiki (tatami seating), so you can enjoy your meal in a relaxed atmosphere.

Photograph:イエローサファイア

The Awaodori (brand chicken) bone-in grilled thigh is cooked gently at low temperature to keep it tender, then finished with crispy skin.

It is juicy, and the herb salt brings out its flavor. With its bold seasoning, it also pairs well with alcohol.

Photograph:ron519

The photo shows "Awa-gyu (Awa beef) and seasonal vegetables steamed in a seiro (bamboo steamer)." This dish pairs lean Awa-gyu with Tokushima vegetables such as carrots and sweet potatoes.

Steaming brings out the natural sweetness of the ingredients, and reviews say the cabbage that soaks up the flavor of the beef is tasty as well. It is served with dengaku miso (sweet miso glaze) and ponzu sauce.

Photograph:www.doom.now.cc

Kongo Chaya is an izakaya (Japanese pub) about an 8-minute walk from Tokushima Station, and it has been loved by many people for nearly 30 years.

The restaurant offers a wide range of menu items centered on Hot Pot dishes, and you can also choose an All you can eat plan. Prices are reasonable, and many people even visit from far away.

Photograph:タケシ0509

They offer courses where you can choose from several Hot Pots, including the specialty kincha-nabe (golden tea Hot Pot), pork shabu-shabu, and beef sukiyaki Hot Pot, so you can enjoy hot pot dishes in any season.

The whole Sea Bream sashimi presentation that also appears in the course comes with a gorgeous arrangement and stands out for its freshness.

Photograph:岩のりお

The "tofu steak" is said to be a popular dish made with tofu grilled until fragrant, then finished with a sweet and savory sauce and butter.

You can enjoy it as part of a course meal or A la carte. It has a gentle taste with good depth, and is said to pair well with both rice and alcohol.

Photograph:genic20

Sake to Sakana to DINING Ryo is a Japanese dining spot near Tokushima Station, with a warm atmosphere centered around wood accents. It has counter seats, table seats, and Private room.

They also welcome daytime drinking. You can enjoy dishes made with Awaodori (Tokushima free-range chicken), along with other ingredients from Tokushima and local sake, at any time of day.

Photograph:genic20

The photo shows a sashimi assortment. It is said to be a plate with thick cuts that let you simply enjoy the natural flavor of the ingredients.

The lineup includes the day's recommended fish, such as sudachi buri (amberjack raised on sudachi citrus) and Domestic hon-maguro (bluefin tuna). It also seems to pair well with Japanese sake and shochu.

Photograph:u27a7550

The house-made roast beef, slowly cooked at a low temperature, has a tender texture and lets you enjoy the rich flavor of the lean meat more with every bite.

They also offer a course with All you can drink, where you can enjoy Kuroge Wagyu (Japanese Black beef) roast beef and fresh sashimi (raw sliced fish).

Photograph:SHIGEZOO

At Tokushima Awa Yokocho, you can enjoy dishes from specialty shops in different genres all at once, including yakitori (grilled chicken skewers), seafood, and Teppan-yaki.

One of its charms is the lively, casual space where you can enjoy Tokushima gourmet food and local sake.

Photograph:eb2002621

The "Awa-dori (Awa chicken) Umashio Sauce Seseri (neck meat)" is said to stand out for its juicy flavor and pleasantly springy texture.

The salted sauce brings out the ingredient's natural taste, and it is also perfect as a snack with drinks. It is a popular menu item you can casually enjoy in the yokocho (alley dining area).

Photograph:SHIGEZOO

The photo shows katsuo no tataki (seared bonito). Made with bonito from Kochi, where it is a local specialty, this dish lets you enjoy the mix of fragrant searing and refreshing yakumi (condiments).

It is recommended to enjoy it with local sake from Tokushima or Japanese sake from Shikoku.

Photograph:momoぷりん

Zenya Aizumi Ojin Ten is an izakaya (Japanese pub) about a 14-minute walk from Yoshinari Station, with a wide-ranging menu centered on kushikatsu (deep-fried skewers).

The interior has many Sunken kotatsu seating areas, creating a relaxed space where you can take your time, and it is said to be easy to visit even with children. They also offer a wide selection of drinks, making this a good choice for many different occasions.

Photograph:ビビンバキャット

The photo shows the “5-skewer kushikatsu (deep-fried skewers) assortment.” With a wide variety including seafood such as shrimp and scallops, wieners, and pork shiso rolls, it is something everyone from kids to adults can enjoy.

Freshly fried with a light texture, this is also a perfect plate to go with beer.

Photograph:ちなつ06

There is also an All you can eat and All you can drink course. The photo shows “Wakadori no Kara-age” from the selectable items in the course.

Freshly fried Kara-age features a crispy coating and juicy chicken. It is an easy dish to keep snacking on without getting tired of it, and it also pairs well with alcohol.

Photograph:www.doom.now.cc

Kyushu Damashii Tokushima Ekimae Ten, right near Tokushima Station, is an izakaya where you can enjoy Kyushu cuisine. In addition to table seating, the restaurant also has Semi-private room seating with Sunken kotatsu seating, making it easy to use for both small and large groups.

This restaurant lets you enjoy its specialty Homemade gyoza dumplings and local dishes from Kyushu.

Photograph:kaxan

The "Domestic chicken bonjiri (tail) goro-yaki (char-grilled chunks)" is said to feature richly fatty bonjiri grilled until fragrant, with the sweet taste of the fat spreading more with each bite.

It is said to have the full savory flavor typical of Kyushu cuisine, and to pair very well with alcohol.

Photograph:とひちゃん

The lean meat "Special basashi (horse sashimi)" is a Kyushu specialty known for its tender texture and refined umami.

It has a light taste, and many people enjoy it with Imo Shochu or barley shochu. There is also an A la carte All you can drink menu, so ordering that as well is recommended.

Photograph:酒野夢蔵

Yamauchi Nojo Tokushima Ekimae Ten is a izakaya serving Kyushu cuisine in a great location right by Tokushima Station. It has a calm Japanese-style space, with plenty of Private rooms.

This popular restaurant lets you enjoy its specialty charcoal-grilled dishes, jidori (local chicken) dishes, and famous specialties from across Kyushu.

Photograph:すいか84 Re.

The "nikumaki jidori tsukune kushi" is a skewer of jidori (local chicken) meatball wrapped in meat and grilled until fragrant.

It is said to be juicy and satisfying to eat, with a strong sense of Manzoku. Mixing it with egg seems to give it a mellow flavor.

Photograph:kamata sachiyo

The photo shows the “Kyushu Fish Four-Item Assortment.” This assortment uses fish from across Kyushu and includes items like aburi shime-saba (seared cured mackerel), bonito sashimi, and kibinago (silver-stripe round herring) zuke (soy-marinated fish).

The menu may change depending on the day, but the seafood is always said to be very fresh. It is a menu that feels true to an izakaya centered on Kyushu cuisine.

Photograph:NSA ナショナルサービスエージェンシー

Sushi Izakaya Ryogoku Sakanaya Dojo Tokushima Ekimae Ten is a convenient spot about a 2-minute walk from Tokushima Station, where you can enjoy sushi and sashimi along with Tokushima specialties such as Awaodori (Tokushima brand chicken).

The bright interior has Sunken kotatsu seating and zashiki (tatami seating), making it suitable for everything from solo drinks to group gatherings.

Photograph:如月PANDA

The "nanban ebi (spot shrimp) no Kara-age" lets you fully enjoy whole deep-fried shrimp. Though the cooking method is simple, it is said to have a crisp, fragrant bite and rich shrimp flavor.

It is also said to pair well with Japanese sake and beer.

Photograph:ちなつ06

The photo shows hon-maguro (bluefin tuna) tekka-maki (tuna roll). This classic sushi item lets you fully enjoy the good flavor of the tuna, and some people choose it as a final dish.

It is a simple, never boring choice that is perfect when you want to enjoy seafood.

Photograph:www.doom.now.cc

Yakitori Daikichi Sako Ten is an izakaya (Japanese pub) near Sako Station that focuses on yakitori (grilled chicken skewers). You can enjoy yakitori grilled over binchotan (high-grade charcoal) along with a wide selection of sake appetizers.

In addition to 9 counter seats, there are also small tables and seating for groups, giving the place an atmosphere that makes it easy to stop by whether you are on your own or with a group.

Photograph:みぃのW

The photo shows the sauce glazed hasami (chicken and scallion skewer).

The owner carefully grills fresh chicken selected by hand over binchotan (high-grade white charcoal), and the sauce passed down since the restaurant first opened brings out the natural flavor of the ingredients. This classic skewer lets you enjoy both a nice smoky aroma and juicy texture.

Photograph:たる グルメ記録

"Fried Cartilage" is a snack known for its fresh-from-the-fryer aroma and its unique crunchy texture.

It also goes great with beer or a highball and is said to be one of the popular items alongside yakitori (grilled chicken skewers). A squeeze of lemon gives it a nice refreshing touch.

Photograph:www.doom.now.cc

Yakitori no Ogiya Minamitamiya Ten is a yakitori izakaya with a bright and lively atmosphere.

Along with yakitori (grilled chicken skewers) quickly cooked over high heat on charcoal, you can also enjoy classic izakaya dishes like dashimaki tamago (rolled omelet with dashi) and asari (Manila clams) steamed with sake.

Photograph:mutaimuch

The "tsukune assortment" comes in three kinds: plain, ao-kara tsukune (spicy green chili tsukune), and cheese tsukune, and you can choose either tare sauce or salt for each.

Mixing in the egg yolk adds a mellow richness, bringing out the full savory depth you want from yakitori. Another nice touch is that the otoshi (small appetizer) of edamame comes with free refills.

Photograph:わん子好き

The "mochi-mochi yakisoba (chewy fried noodles)" is known for its thick, satisfying noodles. It has the nice, savory aroma you get from being cooked on a Teppan-yaki grill, making it a dish you can enjoy either as a snack with drinks or as a finish to the meal.

This is one of the popular menu items unique to Ogiya, which also offers a wide range of dishes beyond yakitori.

Photograph:www.doom.now.cc

Kurukuru Sumibiyaki Min is a restaurant in Kitajima, Itano District, Tokushima Prefecture.

The interior mainly features Semi-private room seating and has plenty of seats, so you can enjoy your meal in a relaxed setting. They offer a wide range of dishes, from Korean food to izakaya menu items.

Photograph:アサヒマル n43

The photo shows their specialty, kurukuru sumibiyaki (rotating charcoal grill). In this style, meat skewered on spits is automatically rotated over a special charcoal grill, so it gets an even sear and a nice smoky finish.

They offer a wide variety, including beef, pork, and chicken, and you can enjoy it with a BBQ feel.

Photograph:かあみ51244

Sundubu Chige is a piping hot Korean dish with seafood and Horumon flavor melted into a carefully made broth.

Along with tofu and tteok, it comes with a wide range of ingredients that make it quite filling. It is a highly satisfying menu item that you can also enjoy between bites of charcoal grilled dishes.