Standing Bars in Ebisu

Tachinomi in the basement of Shibuya PARCO, part of the Craft Beer Market group. A wide craft beer lineup and shari-kin sours with izakaya-style snacks; lunch menu too.

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Sake shop and standing bar on the second floor in Udagawacho, Shibuya. Direct deals with breweries; 60ml pours from ¥550, a timed self-pour from the fridge, and bottles to take home.

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Sake tachinomi on the third floor of a Dogenzaka building. Self-pour, unlimited-time flat rate for 70-plus regional sakes; no food is served, so bring your own. No corkage.

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Fujiya Honten's shop in Shibuya Sakura Stage over two floors. The ground floor is a walk-in standing bar of drinks and starters; the basement seats you for dishes like white whelk and grilled wagyu.

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Craft beer and regular beer, both enjoyed standing up. The compact counter setup makes it perfect for a quick one on the way home.

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Natural-leaning tachinomi in Shibuya 3-chome. Every drink is ¥500 and snacks come in ¥300 and ¥500 tiers, with growers named on the menu. Bento cafe by day, gallery attached.

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Junmai-only sake bar on the 5th floor of a Dogenzaka building, from a Nagoya-born brand. Everything served is junmai, with emphasis on warmed sake across temperatures. The counter suits solo guests; balcony seats spring to autumn.

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Incredibly fresh sashimi and seafood, enjoyed tachinomi-style. Draft beer, sake, shochu — the drinks lineup is just as solid.

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Drinking spot in Udagawacho, Shibuya. Drinks from 400 yen, food from 300 yen, no cover; all-you-can-eat curry and pizza. Smoking allowed, free Wi-Fi and outlets, a live camera shows how busy it is, and football matches are screened.

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Japanese restaurant of the Fujiya Honten group in a basement in Sakuragaokacho, Shibuya. Skewers, sashimi and tempura with a wide seafood range from 200 yen, standing. Reservations on the official site.

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Stand-up soba shop in Shibuya 1-chome with a sister shop in Kyoto. Dashi from bonito, mackerel and Rishiri kelp anchors seasonal bowls like cold sudachi-and-fig soba, plus wine cut with dashi.

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Tachinomi on the 2nd floor of Kotaro in Sakuragaokacho, Shibuya. Ten chairs plus standing room; seats can be booked by phone. Winter brings warmed junmai with oden and cheese boards. Also hosts rakugo nights.

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Tachinomi izakaya 1 minute from Shibuya Station. Chuhai and oolong-hai are 170 yen, no seat charge and no otoshi. A senbero spot that also pitches itself for the 'zero-th' round.

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Wine izakaya by the Inokashira Line gates in Shibuya. Standing bar downstairs, tables upstairs, seasonal plates like fig spring rolls and a beef-tendon curry to finish. Smoking allowed; open until 4am Mon–Sat.

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Tachinomi in a Dogenzaka basement, opened 2021 and relocated July 2024. Run solo by the owner, who encourages solo visits, aims to be Japan's fastest at serving drinks, and asks guests to order promptly. Sashimi and other snacks.

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Standing tempura bar in the basement of Shibuya PARCO. Shrimp, anago and vegetable tempura plus novelties like caprese tempura, paired with wine or sake. Tendon and set meals at lunch.

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Standing bar on the ground floor of restaurant Hone, steps from Shinsen Station. Bartender-made monthly seasonal cocktails and fruit cocktails until 8pm, plus natural wines.

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A tachinomi in Shinsen with shochu and wine, paired with the house's own dishes.

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Craft beer stand on Dogenzaka built around Derailleur Brew Works, with 20 taps and cans to go. Tacos are the signature, which the shop pairs with a Sichuan-pepper IPA.

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Late-night standing bar in Hyakkendana, Shibuya. Reggae on the speakers, a karaoke room upstairs, no cover. Daytime use for pop-ups and exhibitions; sister venues in Shibuya and Nakameguro.

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Sakaba in Hyakkendana on Dogenzaka near Shinzen, with 14 seats plus standing room for about four. Creative dishes inspired by world food cultures—duck-broth fried ganmo, wagyu and leek-garlic red-cheddar gyoza—with shochus like Tsurunashi Genji and Akabu junmai.

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Kakuuchi at a Shinsen liquor store founded in 1907. Pick from 100-plus European and American bottled beers in the fridge at shop prices, with one draft and the owner's mother's daily home cooking.

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Tachinomi at the top of Dogenzaka near Chiyoda Inari, in its 13th year as of 2025. Seasonal snacks in solo-friendly portions and Fukushima sake; there's a bamboo-fenced counter outside. No seat reservations.

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Natural wine stand in Shinsen. Italian plates change with the season, from Tuscan home cooking to pasta, and roasts come in half portions. No reservations, first come first served.

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Chinese tachinomi on the second floor of a Dogenzaka building. Small plates of seasonal ingredients with bold seasoning, like braised Shanghai crab or duck in black vinegar, mostly ¥500–900. Same group as Teppodama.

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Shochu, craft gin, and sake all under one roof — pull up to the counter and drink well.

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Aged shumai, Taiwan tea chuhai, tempura, cheese — this tachinomi plays cheerfully loose with Chinese and wine pairings.

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Chinese food, tachinomi-style — watch the cook work right over the counter while you drink.

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Honest cooking and drinks from ¥100 — tachinomi done right. Sashimi and fried bites keep the sake flowing.

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A liquor store and convenience store rolled into one — katsu soba, early-morning drinks, beer, snacks from ¥650, and coffee, all at the counter.

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Beer house on Dogenzaka with standing on the 1st floor and sofas on the 2nd. German draft beer and high-heat pizza; 8-plus taps and bottles from many countries, sizes from 300 ml to 3 L, plus two original Fuji IPAs.

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Natural wine, lemon sours, and creative seasonal dishes from ¥650 — a tachinomi that covers a lot of ground.

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Japanese-spirits standing bar a minute from Meguro Station. Sake from all 47 prefectures, including premium labels like Juyondai and Jikon from 45ml. Shochu and awamori too; second floor for private hire.

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Standing-bar French on Meguro-dori. The Okinawa-born owner trained in France and serves wagyu plates alongside Okinawa soba. Chairs available; wine and sour refills are ¥500.

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Oden, sake, and draft beer — plus a solid lineup of small bites to keep you going.

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A tachinomi near Meguro Station pairing Chinese dishes with wine.

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Standing bar opened in early 2026 in Mita 2-chome, nine minutes from Meguro. Shell-on shrimp, naan pizzas and wine; from 9pm it runs as a standing bar. Thursdays bring a free drink for solo guests.

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Small tachinomi in Shimo-Meguro near Fudomae. Natural wine with small plates, plus hand-drip coffee. Opening can run late depending on buying; days off posted monthly.

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Kakuuchi at an Italian-wine shop 1 minute from Fudomae. The owner tastes and picks hard-to-find labels, including Sicilian native grapes. Winemaker events and tastings; the schedule is posted weekly on Instagram.

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A proper kakuuchi with handmade snacks and oden from ¥350–400, backed by an impressive lineup of drinks.

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Nishi-Gotanda liquor store founded in 1915, drinking in a converted warehouse. Around 40 weekly sakes from 30ml tastes, and about 300 labels in the showcase are for sale.

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Pork-skewer tachinomi in Gotanda. Liver is the pride: liver and heart sashimi and charcoal skewers, plus Toyosu fish, raw oysters and eel. Sister shops in Kamata.

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Junmai-only sake bar in Nishi-Gotanda, three minutes from the station. Seared mackerel pressed sushi is the signature and travels as takeout, with house menchi katsu, potato salad and seasonal rice dishes. Ten-sake tasting flights.

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Standing tapas bar in Roppongi 4-chome. Spice-marinated jerk chicken and fried soft-shell crab are the signatures, with taco rice and garlic shrimp. Standing room and counter seats.

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Sparkling-wine bar three minutes from Roppongi Station. Bubbles from around the world by the glass, plus Hawaiian bottled beer and Champagne. Happy hour 6–9pm daily: any glass of fizz ¥500.

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Tachinomi that a karaage specialist runs at night, 1 minute from Roppongi exit 2. Four styles—Mongolian rock salt, honey-soy, garlic, herb salt. Bento by day, takeout available. Fully non-smoking.

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Korean standing bar two minutes from Gakugei-Daigaku west exit. A quarter-size samgyetang from Osaka's Kanmiichi is the signature; small plates from ¥380, with fizzy makgeolli and Korean craft beer.

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Standing bar 'Apéro' inside the Masumoto liquor shop in Gakugei-Daigaku. Sake and wine from 300 yen with cheese and snacks, from midday.

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Sashimi and fried bites take center stage, with oden and simmered motsu rounding things out. Prices start at a friendly ¥698.

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Nikomi and cheese snacks start at just 110 yen — this senbero tachinomi keeps the good times cheap and the bar packed.

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Standing bar at Deguchiya, a liquor shop founded 1933 between Ikejiri-Ohashi and Nakameguro. Wine-led with shochu, sake, craft beer and cheese; Makiko Kanai's 'Makikore' wines are the push. Themed tastings almost monthly.

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Craft beer with clear-dashi oden and yakitori — a relaxed tachinomi that keeps things simple.

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Tachinomi in Nakameguro's Meguro Ginza shopping street. The owner spent ten years in the beer trade: ten taps of craft beer and Italian wine with dishes from starters to wagyu mains and finishing pasta. A domestic brewery is featured monthly; outdoor seats.

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A kakuuchi focused on natural wine, with a strong lineup of Italian bottles.

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Kakuuchi inside a Yutenji grocery run by an importer of Australian and New Zealand food. Open from midday, with Australian wines like Coonawarra by the glass, Melbourne tea and meat pies.

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Liquor shop with a kakuuchi in Gohongi, 5 minutes from Yutenji. The owner's sake and wine picks, with seasonal releases like Dassai, Sawanoi and Tamajiman's Risshun Asashibori. Italian wine and tequila too.

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Snack-style bar in a Jingumae basement near Meiji-Jingumae. Deli dishes with beer, shochu and sake, usable as a standing bar. Renamed in 2023; a 'chi-mama' hosts. Card and e-money only.

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Natural wine and light seasonal bites, enjoyed standing at the counter — a kakuuchi with a refined edge.

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Oden alongside draft beer, craft beer, and natural wine — snacks run ¥100–¥1,300, so it's easy to drop in for a quick one.

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Tachinomi izakaya in Kamiyamacho, Oku-Shibu, 7 minutes from Yoyogi-Koen. Sakes like Dewazakura and Gauji are introduced with tasting notes; sashimi, stews and Hoppy. Private hire possible; featured in the magazine 2nd.

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