42 within 12 min of a station
Draft beer and wine on tap at this casual tachinomi — easy conversation over the counter.
Late nightPhoto: Google
Standing sake bar in Monzen-Nakacho run by a couple. The owner holds SAKE DIPLOMA and sommelier credentials; limited releases like Kaze no Mori and Akabu rotate daily. One sake is introduced on Instagram every day.
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Craft-beer-led tachinomi in Eitai, Monzen-Nakacho, with an attached gallery that also takes lacquer and ceramic repairs. Bring your own food; kids and dogs welcome.
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Tachinomi in Kiba built around natural wine, served by the glass so you can try many labels. Also sells drinks online.
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Eight-seat wine tachinomi in Kiyosumi-Shirakawa. House-made ham and mayonnaise star, along with spring rolls of roast sweet potato or corn and seasonal vegetable plates. Walk in, no booking.
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Motsuyaki bar 1 minute from Kameido's north exit. Fresh offal from the slaughterhouse grilled with house tare or rock salt, from 190 yen and one skewer at a time. Fresh-fish sashimi and nancha; solo and quick visits welcome.
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Brewpub between Morishita and Kiyosumi-Shirakawa. House-brewed beer and seasonal food, collab brews with neighborhood restaurants and guest-chef pop-ups. A one-liter mass is on the list.
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Yakitori, sashimi, and simmered cartilage, washed down with beer or sake — a solid tachinomi spot.
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Small regional-sake shop near Kiba with a kakuuchi: taste fridge bottles from 90ml. Seasonal sakes like autumn hiyaoroshi and craft beer, run by one owner who is often out on deliveries 3–4pm on weekdays.
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Kiyosumi-Shirakawa shop and kakuuchi styled as a 'pharmacy of a liquor store.' A pharmacist versed in Chinese medicine picks restorative drinks, with Japanese craft gin and house-blended herbal teas. Monthly distillery nights.
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Sake house filling a whole building in Monzen-Nakacho: standing bar on 1, tables on 2, private room on 4, a grass BBQ roof. Official Kaze no Mori ambassador with certified bottles always in stock.
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Rare finds alongside the classics — this kakuuchi is the place to compare pours and settle in with curry and oden.
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Seasonal sake and obanzai, all priced between ¥500 and ¥800 — an easy place to stand and drink without breaking the bank.
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Over 60 nama sakes on hand at this kakuuchi — and you can get a drink and a bite starting at ¥600.
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A tachinomi built around home-style prepared dishes. The menu rotates daily, with most plates around 300 yen.
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Tachinomi on the 5th floor of a building near Toyocho, with no chairs. Skewers, yakitori, sashimi and salads from the 100-yen range with beer, highballs and wine. Pay in cash after drinking; a smoking booth inside. Four years open.
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A welcoming spot where locals and foreigners mingle easily, full of warmth and good cheer.
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Second-floor tachinomi near Monzen-Nakacho Station. Chicken wings in salt, sauce or spicy sauce with beer are the draw, and the Aichi-born owner adds ankake spaghetti and miso kushikatsu.
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Paid kakuuchi at a liquor shop in Shirakawa, Kiyosumi-Shirakawa, formerly Ichimatsuya, dealing in fermented foods and wine. Frequent flights with importers focused on a region or producer; sake like Hakutaka too.
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Home-style snacks at easy prices, and a host who's happy to chat — this tachinomi is as comfortable as it gets.
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Simmered motsu and horse sashimi from ¥500 — this taishu sakaba keeps the snacks flowing from lunchtime drinks all the way through the night.
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Wine-led tachinomi in Monzen-Nakacho. Seasonal quiche is the signature—chestnut and chicken in autumn, eel and corn in summer—with milt gratin in winter. Tenth anniversary October 2026; a sister shop in Nishi-Kasai.
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Quality sake, sashimi, and tempura — all from around 300 yen. A tachinomi that seriously punches above its price.
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Liquor shop on the Fukagawa Fudo approach, right by Monzen-Nakacho exit 1. Kakuuchi for Japanese drinks at the storefront with simple snacks. Also sells dagashi, toys and sundries, and hosts brewery tastings and beigoma contests.
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A tiny kakuuchi where you can casually enjoy carefully chosen sakes from Aizu and beyond.
KakuuchiDaytimePhoto: Google
Seasonal sashimi — think sanma and sardines — paired with a highball. A fine way to spend a tachinomi evening.
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Tiny tachinomi in the residential streets between Monzen-Nakacho and Kiyosumi-Shirakawa. A French-trained cook does the snacks; natural wine, sake, 15-plus cup sakes and house sours. Groups of three at most.
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Natural wine tachinomi in Monzen-Nakacho with a serious kitchen: seasonal pasta with sanma and mushrooms, seafood ceviche. Seven seats besides the standing room; walk in to stand, no seat charge.
Late nightSome seatingPhoto: Google
Tiny tachinomi in Kameido for one or two. Small plates like kombu-egoma rice balls (200 yen) and squid-ink penne (300 yen), plus biryani. Grilled fresh aji appears in limited numbers; groups of 3–4 accepted with a reservation.
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Liquor shop in Ojima, 7 minutes from the station, in business over 80 years; the name reflects the founder's idea that a modest profit is enough. Certified sake tasters and sommeliers on staff; sake and whisky at the kakuuchi.
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Skewers, sashimi, and local sake — then keep the night going with creative Japanese bites, beer, and shochu.
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Highballs and snacks run 200–400 yen. A no-fuss tachinomi spot where a drink and a bite never breaks the bank.
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Lemon sours and sours are the backbone here, with bar snacks to match. A regulars' spot that runs deep into the night.
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Tachinomi by Kiyosumi-Shirakawa exit B2 under a yellow and lime awning. Highballs served without ice are the signature; the drink list is short, while snacks from a Kanda Italian kitchen and a shelf of books run deep.
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Tachinomi in Koto-bashi behind the Kinshicho JRA. Senbero drinking with snacks like teriyaki wings, sea bream ara-jiru and pork shabu with atsuage. Karaoke and horse-racing broadcasts.
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¥200 highballs, sashimi, and horse sashimi — and they'll lend you a stool if you want to settle in.
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Simmered motsu and grilled pork skewers start at ¥500. Draft beer and sours on hand too.
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Tachinomi two minutes from Kameido north exit. Tuna from Misaki and Toyosu is the draw, sashimi from the ¥300s; chuhai and sake are ¥200 each, skewers two for ¥250. Sister shops in Koiwa.
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Monzen-Nakacho branch of Tachinomi Banpaiya in Tomioka 1-chome. Stews, draft beer and snacks from 150 yen from midday. Most food is made in-house per the chain's policy; house rules include no elbows on the counter.
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A mother-daughter tachinomi taishu sakaba. Simmered motsu, nikomi, draft beer, and highballs — the classics, done right.
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Kameido Yahho branch of standing izakaya Drum Kan. Sours and shochu at 250 yen with snacks in the 300-yen range. Different staff take over some evenings.
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150-seat taishu sakaba on the ground floor of Toyosu Front, a minute from the station. Seafood from Sukumo in Kochi and Ainan in Ehime, led by bonito and Sukumo Bay yellowtail, with naoshichi citrus drinks.
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Tachinomi 4 minutes from Kinshicho, opened April 2024. A bagel-and-coffee cafe by day that becomes a bar in the evening under the theme 'a grown-up detour'. Room for about 15 standing; non-smoking inside.
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Tachinomi in Kinshicho built on sake and wine, with yakitori and seafood snacks. Kakuuchi flights from 1,200 yen.
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Tachinomi in Kinshicho with some seats. House tofu cutlet, miso-stewed chicken skin and cartilage bonjiri karaage lead the daily specials; sardine sashimi when available. Hoppy is the push; reservations accepted.
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Tachinomi in Kyoei Building, Kinshi 4-chome. Fried and grilled dishes under 1,000 yen with draft beer and sours. The shop may close early on quiet nights.
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Beer bar with a bookshop in Kikukawa, Morishita. The owner, a former editor who also brewed beer, hosts frequent talks with editors and writers.
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U-shaped-counter bar near Kikukawa Station. Natural wine, local gin and warm drinks like hot sake and hot Campari, with light snacks and dagashi sweets. Gin and wine to take home. No reservations.
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Tonpei-yaki and highballs from ¥260 — solid tachinomi snacks at prices that won't hurt.
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Draft beer and natural wine, with snacks like stew and liver running from ¥200 to ¥1,800 — a tachinomi that keeps things honest.
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'Mitoya Bar', an irregular Friday–Saturday night tachinomi at a liquor shop on Suehiro-dori, Ojima. Mostly paid wine tastings, bring-ins allowed. Deep shochu list including the owner's pick Enishi and barley shochu Kurokishi.
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