14 within 12 min of Akabane Sta.
Tachinomi in Akabane 1-chome, opened March 2025 under the motto 'standing drinks × healthy night out'. Monthly snacks use seasonal fish and fruit—apple-vinegar rosemary sour, oyster gratin, potato salad made from mashed fries.
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Oden, local sake, and wine — all under one roof. The counter makes it easy to fall into conversation with the master.
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Standing wine bar at Akabane's east exit. Natural wines by the glass, freshly sliced prosciutto and a keema curry built for wine. Sister bar Hachitora is on the west side.
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Tachinomi near Akabane-Iwabuchi serving seasonal fish and seasonal sake. Same group as Tachinomi Ernie and Arashi, with its own YouTube channel.
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A tachinomi spot for wine and cheese, steps from Akabane Station. Open until 22:30; closed Mondays and Tuesdays.
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A Showa-era tachinomi where the homemade food changes daily and you can dial in the strength of your Baisu yourself.
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Creative-food and wine spot in Akabane's OK Yokocho, with a standing bar on the 1st floor. The manager pairs wine or sake to each dish; toro-taku is the most popular item, alongside smoked duck tomato pasta and Kanagawa sake.
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Standing bar in Akabane's OK Yokocho, opened April 2024. Despite the 'construction firm' name it's a bar: game-centric snacks and Japanese craft gin, with Nozawa Onsen Distillery and MYAOI gins, whisky, beer and sours.
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Yakitori and kakuuchi under one roof — a down-to-earth tachinomi that regulars keep coming back to for the honest prices.
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Standing oden counter at a fish-cake maker in Akabane Ichibangai, in business over 60 years. Fish cakes are made by hand from whole fish; the dashi-wari is a signature. No reservations; oden and satsuma-age sets are delivered locally.
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Branch of Akabane's Tachinomi Ikoi. Tempura, sashimi and the house motsu-ni from the 100-yen range. Shares an account with the main and Oji shops and hands out motsu-ni at the year-end rice-cake event. Has a smoking room.
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Yakiton and highballs start under 170 yen — cash-on senbero tachinomi at its most gloriously cheap.
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Morning to night, drinks from ¥200 and simmered motsu — you can eat and drink well here for under a thousand yen.
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Kushikatsu and liver lead the menu, backed by motsu stew and simmered plates — senbero from ¥150, daytime drinking welcome.
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Brewpub in a log-cabin-style house by the Saikyo Line near Jujo. Standing bar downstairs with the brewhouse at the back; house beers like a hazelnut porter and skewers, with sake from Mitsumasu liquor store. Tables upstairs.
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Ramen, a highball, and a snack — all in for ¥2,490. A solid tachinomi spread that hits all the right notes.
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Tachinomi by Jujo Station. A ¥300 spring roll started it all and nearly everything is homemade. Draft beer in thin glasses, house lemon sours, a handful of sakes served piping hot, and house coffee shochu.
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Mega mugs and bar snacks from ¥100 — all the tachinomi classics, done right.
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Toridoll-run Tachinomi Banpaiya on the 1st floor of Suzuki Building, Kami-Jujo 2-chome. Cheap drinks, sashimi and stews, open from early afternoon.
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Tachinomi 3 minutes from Higashi-Jujo's south exit. The master, from Yanbaru in Okinawa, keeps it a quiet place to drink. A 1,000-yen senbero set and house-made stew; a few chairs are free to use.
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Kushikatsu and simmered motsu are the move here — wash them down with a highball or lemon sour. Prices run a very reasonable 280 to 580 yen.
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Open late into the night — a lively tachinomi spot that draws a younger crowd.
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Tachinomi 3 minutes from Higashi-Jujo's south exit. Tosa cuisine and seared bonito, with sashimi and fried dishes. The owner plays in a band; regulars run the shop for a day and curry events are frequent. Closures posted on Instagram.
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Kakuuchi at a local-sake shop over 70 years old in Kirigaoka, Kita-ku. Hard-to-find sakes, an annual original sake made with a brewery, and tastings and sake-navigator courses led by the SSI-certified third-generation president.
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Kakuuchi 'Mimasu no Tonari' beside Mimasu Saketen in Kirigaoka, Akabane, a liquor shop since the 1950s visited by brewers nationwide. Limited collaboration sakes; the third-generation president is an SSI-certified instructor who runs tastings and pop-up kakuuchi.
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Taproom at a small brewery founded 2018, 5 minutes from Itabashi-Kuyakushomae. House beers rotate on tap; cans and growler fills for takeout, and cans are delivered nearby by tuk-tuk.
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