Best izakaya in Tokyo
Once the watering holes of choice for salarymen looking to drown their sorrows after a long day at the office, izakaya have evolved into the quintessential casual Japanese dining experience.
From family-friendly chains to uber-designed modern versions, the best izakaya in Tokyo offer something for all tastes and are far more representative of "real" Japanese food than the high-end kaiseki joints that cost a fortune.
Just about every Tokyoite will have his or her own favorite izakaya, and it will often be a very local place with its own band of devout regulars.
But for visitors, choosing one from the thousands across the city can be a monumental task.
Here's our selection of the best izakaya in Tokyo, where you're sure of a warm welcome to go with great food and drink -- all without breaking the bank.
Located on the less-seedy side of Roppongi, Warayakiya is easily recognizable by the groups of young, stylish professionals perched on the open-air wooden ledge facing the street.
This is a great way to enjoy both the delicious food and the people watching, but if it's your first visit, try to get a seat from which you can see the chefs at one of the best izakaya in Tokyo at work.
Warayakiya specializes in a method of cooking that hails from Kochi Prefecture in Shikoku. Rather than grilling meats and fish over charcoal the cooks use straw, which burns at temperatures of up 900 C.
Because of these high temperatures, the food needs only to be on the grill for mere moments before it is perfectly and evenly seared.
The pièce de résistance on the menu is the seared bonito, and it should not be missed. The fish is so tender and full of flavor imbued from the grilling process that it shines in its simplicity.
A full menu of grilled meats and vegetables is also available. Reservations are recommended on weekends.
Warayakiya, 6-8-8 Roppongi, Minato-ku; +81 (0) 3 5410 5560; 5 p.m.-5 a.m. Monday-Saturday, 5-11 p.m. Sunday and holidays.
For fish and seafood lovers, perhaps the best izakaya in Tokyo are those in the Uoshin group.
Several branches are dotted throughout the city in high-traffic areas like Shibuya, Shimokitazawa and Ebisu, but the Nogizaka location is particularly inviting, with its colorful paper lanterns and open-air seating -- clear vinyl curtains are used to keep the heat in during winter.
Located at the corner of Nogizaka crossing just a stone's throw from Tokyo Midtown and the business districts of Akasaka, Aoyama Itchome and Roppongi, Uoshin is a popular meeting place for office workers before heading home for the evening.
And while the staff is usually happy to squeeze in a few stragglers on beer crates or wooden stools, larger groups would be well advised to reserve a table in advance.
Uoshin's menu is basically made up of various types of fish and seafood, cooked (or not) in various ways. Grilled fish, sashimi, fish eggs, crustaceans of all stripes … the specialty here is the bounty of the sea.
Everything is done well and prices are reasonable. There are also good-value course menus available for ¥3,000 (US$ 38) or ¥4,500 including two hours of nomihoudai from an extensive drinks menu.
Uoshin, 9-6-32 Akasaka, Minato-ku; +81 (0) 3 3405 0411; 5 p.m.-midnight Monday-Saturday, 4-11 p.m. Sunday and holidays, also open for lunch on weekdays from noon-2 p.m.
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