They use ingredients from various parts of the country to create regional flavors, but the highlight is the . The curry is stewed for 2 days, and is full of umami from the beef and the sweet flavors of the vegetables. There are quite a few regular customers who come here just to eat this dish. You should also try some of the rarer choices available 多摩センター 居酒屋 here, such as the , cooked over charcoal. The columns and door are made from materials that are over 100 years old, evoking the feeling of a traditional Japanese house. There are over 30 varieties of sake cups that have been collected from across Japan available here, as well as over 4 ji-zake options that change daily and over 60 shochu options!
Nicknamed "Hoppy Street" after a popular alcoholic drink sold in the area, the restaurants that line the road specialize in beef tendon stew and other sharable dishes that go well with drinks. Kato Shoten Nikusushi is the world’s only place which specializes in meat sushi. It would make your Japanese food experience all the more unique. It’s open until 5am so you can enjoy nightlife to the fullest before ending the night at this famous spot.
An English menu is available and some staff speak English as well. No visit to Tokyo is complete without a night out at a friendly local izakaya. Basically Japan's answer to a pub, these boisterous venues are the best place to get a crash course on Japanese cuisine and spirits.
Not to be confused with tabehōdai, a food course is a set menu for a fixed price. Courses often go together with nomihōdai, the all-you-can-drink option. When making a large booking at an izakaya, they may require that you order nomihōdai and/or a course .
This is another good izakaya for tasting creative Japanese dishes. The restaurant is made up of private rooms that are separated by walls and doors. Each one has a horigotatsu that allows you to stretch your legs freely, and they can accommodate from a few to a lot of customers. Their most recommended dishes would be [Honjitsu no Tairyo Assortment ], which is a platter of the day's catch, and [Wagyu Motsu Nabe ] - an offal hot pot with plenty of umami .
A trip to an izakaya would not be complete without an ice-cold Japanese beer. You could also try one of the many varieties of chu-hi as well. Chu-hi is shorthand for shochu highball, a combination of shochu — a distilled liquor made from potato, wheat, or rice — soda water and a fruit sweetener such as lemon, lime or grape.
The meat is grilled at a very low temperature, and its resulting flavor has both an umami and sweet flavor. You should also try [Niku Zushi ], where a thick slice of roast beef becomes a topping for nigiri zushi. They also have a large variety of dishes that go well with alcohol, like [Kushi-yaki] of chicken, pork and vegetables, and of both seafood and horse meat. Again, the menu is available only in English as foreign language, but there is English, Chinese and Korean speaking staff. The famous salted bonito seared is thick, fragrant and exquisite.
There are Japanese and Western dishes on the menu, and the quality of each dish is high, and the is especially popular for its fragrant taste as it is grilled right in front of you. An izakaya run by a long-established sake brewery in Tottori Prefecture, directly connected to Otemachi Station C2b exit. This is a restaurant where you can taste local cuisine from Tottori and Shimane, including sake directly sent from the brewery. In addition to counter seats and table seats, there is also a private room that can be used by two people. A restaurant where you can enjoy Japanese bistro cuisine made with fresh seafood from the Seto Inland Sea and carefully selected seasonal vegetables. There are semi-private rooms and complete private rooms, and the atmosphere is calm.
Yet another unique specialty is - a handmade Kyoto dish made from seafood shipped in from the Miura Peninsula (Miura-hanto). If you drink a lot, and quickly, it’s usually a better deal than ordering individual drinks. Run by an old couple, this strange izakaya is one of the most notorious in Omoide Yokocho ("Memory Lane"), also known as Shouben Yokocho ("Piss Alley"). This smoky, homey pub is decked out in scribbles by famous artist Yoshitomo Nara and posters of old English rock bands. But it doesn’t rely on punk rock and pop art to draw in customers; it has an impressive selection of sake and beer, and the food is as good as it gets for an izakaya.
How about Kill Bill night or a return to your (or someone else’s) schooldays? There are said to be more than 10,000 throughout Japan and several thousand in Tokyo. It is difficult to make a selection as there are so many good bakeries. The main room of the izakaya Gonpachi, featured in a scene from the cult movie Kill Bill.
You will usually have a choice of beer , sake, shochu, whiskey and wine. Visitors to Kyoto should stop by Waraiya for some charcoal grilled chicken. If you're in Osaka, pay a visit to Ishin in the Tenma neighborhood. Visitors to Tokyo can find izakaya near any of the major stations throughout the city. Once seated, the staff will provide oshibori and serve a small appetizer known as otoshi, which is typically provided in lieu of a seating charge and costs a few hundred yen per person.