Standing bars near Oimachi Station

Yakitori tachinomi in the Higashi-koji yokocho 1 minute from Oimachi's east exit. The owner runs it alone and skewers everything daily. White liver is the signature, with sasami, negima, seseri and wings. Updates on X.

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A tachinomi known for its 500-yen highball served without ice — the whole setup is built around the highball.

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Seriously fresh seafood at prices that won't hurt. A regulars-only tachinomi that's nearly impossible to stumble upon.

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Grilled and simmered motsu from ¥130 — a taishu sakaba where you stand with a beer or Hoppy in hand.

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Beer tachinomi in an Oimachi alley, just 4.6 tsubo over two floors. Obsessive about Super Dry quality, with Pilsner Urquell from a dedicated tower and a rotating craft tap. No cover charge.

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Classic kakuuchi vibes — crack open a can of something, grab a snack, and drink well for under ¥2,000.

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Standing bar in Higashi-Oi, Oimachi. Fresh-fried karaage and strong-carbonated highballs, with Tap Marché craft beers, Brooklyn Lager and Yona Yona Ale. Calls itself a lively bar; fourth anniversary November 2025.

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Chinese food and Hoppy for ¥1,430 — this tachinomi spot keeps the snacks coming too, with gyoza and liver to keep things moving.

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Run by a butcher, so the yakitori is as fresh as it gets. Self-service and starting at ¥120 — tachinomi doesn't get more casual than this.

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Oimachi branch of Tachinomi Banpaiya in Higashi-Oi. Motsu-ni, cheese and other 100-yen-range plates with highballs and Hoppy, open from early afternoon.

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Wine tachinomi on the second floor in Oimachi. Georgian wines lead a worldwide list, and the Italian-trained chef-manager cooks daily dishes with Asian and South American touches.

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Small tachinomi near Oimachi Station. Japanese snacks—sashimi, sea bream ara-jiru, simmered dishes, grilled fish, nukazuke—and rice too. Bring your own water or tea as a chaser; guests are asked to keep voices down.

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Tachinomi on the 4th floor of OIMACHI TRACKS, the first mall outlet of the local H group behind 'H' and '8'. Creative Japanese dishes using Toyosu seafood and ingredients from nearby butchers and noodle makers. Counter and terrace; no reservations.

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Tachinomi Banpaiya at the top of James-zaka, Higashi-Oi 5-chome. Cheap stews and sashimi, open daily from midday for senbero drinking. The Oimachi branch is nearby.

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Tachinomi in a Heiwa-koji alley 3 minutes from Oimachi. Italian small plates and Italian wine—milt pasta, hokke carpaccio, house salsiccia—plus craft gin and orange wine.

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Tachinomi a few minutes from Oimachi with house-brewed craft beer, home-made snacks and Sri Lankan curry. Room for about 15, cashless only. Children and strollers welcome; soft drinks available.

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Standing bar in Oimachi serving only Saga sake, kept under nitrogen in a patented server so each pour tastes freshly opened. Reopened as a new shop after a two-month break.

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Tachinomi in the 8 Building in Higashi-Oi, Oimachi, part of the H group. Standing on floors 1–2 with a seated private room on the 3rd. Yamanashi Shingen chicken tataki with ponzu and black senmai sashimi from a local butcher are the signatures.

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A tachinomi in Oimachi known for low prices, with spicy noodles to finish the night.

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Kushiage and kushikatsu, eaten standing up, washed down with beer, shochu, or Hoppy. Prices start at 130 yen.

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Oimachi taishu sakaba open from 2pm. Each day it pairs one regional sake with one fish dish like bluefin or striped jack. Kinmiya shochu on hand; no reservations, cash only.

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Wine tachinomi 4 minutes from Oimachi. Georgian MUKADO wines, with seafood and meat small plates that change daily and are posted each morning. Occasional daytime 'hiru-sami' sessions; a sister coffee stand.

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Oimachi tachinomi built around chawari, spirits cut with tea. Natural wine and craft beer too, with bistro-leaning plates like lamb bolognese and yodare chicken. Sister bars in Ebisu and Bangkok.

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Italian wine specialist in Oimachi with over 300 indigenous-grape wines from Trentino to Sicily, with glasses at the counter. Owner-curated sets sold online.

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