Tokyo Night Food Tour

They serve fat-rich, tender beef tongue as just one of their many regional dishes, as well as a curated collection of local sake and craft beer. This Japanese tea shop is located on a quiet alley near Ningyocho Station. They highly recommend their Matcha with Sencha tea, which blends a strong yet delicate taste so it can be enjoyed in the same manner as a cup of coffee. This izakaya serves horse meat and whale sashimi – popular dishes amongst the locals. But if you’re iffy about such meats, you might want to give it a miss. Stocked in bulk at the fish market fresh fish are served as sushi and sashimi raw fish at reasonable price.
To beat the queue, we recommend going early in the evening before the after-work crowd descends upon the alley. And cheap alcohol and is a popular haunt to visit when the bars open at night. You will usually have a choice of beer , sake, shochu, whiskey and wine. At some the tables are low, and you sit on a cushion or in low chair on the floor, while others have standard, Western-style chairs and tables.

Here you can taste all manner of delectable fish items, with a particular focus on fresh tuna sourced straight from the Toyosu Fish Market. They recommend their maguro tuna served with the meat still attached to the backbone. With various rare cuts of matured fish meat served in hearty portions, you can enjoy a wide range of carefully curated and savory tuna dishes. This yakitori chicken skewer restaurant offers reasonable prices and a relaxed atmosphere. In order to constantly offer the best tasting chicken available, they change their suppliers depending on the season.
Both their raw and grilled dishes are delicious because they only use fresh ingredients. The motsuyaki matches perfectly with an alcoholic beverage, and they have a number of items to choose from, including  a refreshing lemon sour drink. They serve dishes made using local ingredients, such as vegetables and seafood. Sanriku Tenkai no Robata is an izakaya where you can eat and drink seafood and sake to your heart’s content, all brought directly from Miyagi Prefecture. To fully enjoy the delicious taste of the fish they serve, fill up on their eye-catching, thickly-sliced sashimi made fresh from a seasonal catch.

When trains run on the elevated bridge, space underneath the bridge can be utilized. Actually the space between JR Shimbashi station and Yurakucho station have been utilized as izakaya alley under railway for a long time. Opens day and night where serve food and drinks at reasonable price. Do you prefer walking around Tokyo at night with a friendly local guide? Join us for the most amazing and fun evening drinking tours where we take you to the locals favorite bars, and tell you the background stories of the area. After much trial and error, our Chefs’ efforts are lastly successful to creat a perfect ratio of beef and pork.We can finally present you with the “overflowing” juicy Fried Minced Meat.
Originated the toro nigiri fatty tuna sushi, on rice flavored with salt and vinegar and brushed with ni-kiri soy sauce as the finishing touch. Prices at Yoshino Sushi Honten are reasonable, in keeping with sushi’s reputation as the original “fast food” of Edo Tokyo. Housed in an old-fashioned 自由が丘 居酒屋 wooden structure, Kiyokawa is famous for eel cuisine, either served over rice (una-ju) or in full-course meals. Eel slowly grilled over binchotan charcoal is tender and literally melts in the mouth. A popular cafe, named after the cheer “olé,” that sells pancakes and self-roasted coffee.

Some shops were replaced to more new, trendy food and drinks shops like bubble tea shop but still, you can find many good old izakaya style restaurants. Try yakitori and beer on Izakaya Hopping Tour in Shinjuku which allows you to know local’s recommendations and the best food to try! With fish from Nagasaki Prefecture’s Goto Islands, they offer high-quality Japanese dishes for each season, available to enjoy at an affordable price.
The place is small – there are only 6 counter seats on the first floor, and about 10 people can fit in the second. Reservations are taken only for the course meal, so call ahead if you want a taste of the famous duck hotpot. Yakisoba (¥800) – buckwheat noodles stir-fried with Worcestershire sauce. There is no English menu available, but there are photos of the dishes and drinks on the menu to help you make your choice. Hoppy Street is a rare spot for Japanese, where people enjoy alcohol in daytime. Owner chef is ocean lover and has local network in the seashore.
Kaneman was the first restaurant in Tokyo licensed to serve pufferfish; today, it serves full-course pufferfish meals. House-made ponzu citrus and tare dipping sauces for deep-fried morsels are a distinctive feature of this restaurant, which serves tasty meals accented with seasonal touches. Silky and fragrant soba buckwheat noodles are on the menu here. This restaurant’s signature dish is “curry Namban soba,” buckwheat noodles in thickened curry sauce with either pork or chicken, and your choice of spicy kick. The traditional gate fronting Yabuizu Honten gives it a distinctive atmosphere. The noodles served here are made from buckwheat ground in-house twice a day, for unmatched freshness and sweetness.

Omoide Yokocho is a maze of small alleys, 3 minutes walk from Shinjuku west exit. When you walk into the alleyway, you will get some nostalgic feelings from it. This Izakaya alley opened around 1946 and there are numerous small restaurants and food stalls that offer typical izakaya food like yakitori.
His passion for beverages started with Shochu distilled liquor when he was in college. Working outside Japan, he learned other types of alcohol like whiskey and wine and started building a greater appreciation for sake. He became a certified sake sommelier in 2017 and opened his restaurant in 2018. Since then he has been involved in sake-making every winter and actively promoting sake through corporate events and weekly sake tasting classes and courses in Tokyo. Izakaya is a type of Japanese bar in which a variety of small, typically inexpensive dishes and snacks are served to accompany the alcoholic drinks.

A stylish bar that places an emphasis on their meat-based dishes. At lunch you can enjoy hearty, filling steak, and at dinner they offer a selection of meat-based dishes and tapas that pair perfectly with a glass of wine. This restaurant specializing in crab cuisine uses plenty of fresh, high-quality crab meat in its dishes. One of their most popular menu items is their O-Kani Meshi, consisting of ample amounts of snow crab meat on a bed of rice cooked in Japanese dashi soup stock. Yakitori-- chicken grilled over flame on skewers-- goes hand and hand with izakaya-- Japanese style tapas and drinking restaurants.
The restaurant staff explained that this was a regional specialty of Fukuoka udon. The first udon was the chicken flavored white broth udon, with a light creamy taste with refreshing hints of herbs and light spice in the soup. This bowl was absolutely delicious and a welcome change from eating the average fish stock clear soup udon. The chicken soup was the best part, with a whopping 6 hours of work  put into cooking this particular white broth!
Soon, Nagiya became a popular dining spot in Tokyo with customers lined up outside. With the assurance of quality meat and Nagiya's original sauce. But, when the clock strikes midnight, our evening comes to a close; Andy needs an early start to get the best fish for his customers.