GREATER TOKYO / ENGLISH EDITION

Greater Tokyo
Izakaya
Guide.

Independent picks for classic izakaya, yakitori and local drinking spots across Greater Tokyo — starting with Ueno and Yurakucho.

Written from firsthand visits, not just review scores.

Start here

Two English guides are live now. More neighborhoods across Greater Tokyo will be added as the guide grows.

Explore by area

A growing English-language guide to eating and drinking across Greater Tokyo, organized by neighborhood and occasion.

TOKYO / TAITO

Ueno

Ameyoko, old-school drinking spots and casual places built for one more round.

7 Classic Izakaya in Ueno, Tokyo
TOKYO / CHIYODA

Yurakucho

Yakitori, railway-arch atmosphere and easy access from Ginza and Hibiya.

5 Classic Izakaya for Yakitori
COMING NEXT

Shinjuku

Late-night izakaya, yakitori and neighborhood drinking around one of Tokyo’s busiest hubs.

English guide coming soon
COMING NEXT

Shibuya

From lively group dinners to quieter rooms away from the crossing.

English guide coming soon
COMING NEXT

Shinbashi

After-work drinking, classic izakaya and the kind of streets that get better after dark.

English guide coming soon

Find your kind of night

The English edition will also organize recommendations by what you actually need that evening.

Classic IzakayaOld-school atmosphere and local favorites.
YakitoriCharcoal-grilled chicken and skewers.
Private RoomsFor groups, dinners and quieter conversations.
Day DrinkingPlaces where the first round can start early.
Late NightWhen dinner needs to start after everyone else is done.

A Tokyo izakaya guide built from actual nights out.

SHUTOKEN IZAKAYA GUIDE is an independent restaurant guide focused on izakaya across the Greater Tokyo Area. The English edition is written for visitors who want more than a list of ratings — what the place feels like, what to order and when it makes sense to go.

The Japanese edition covers more neighborhoods and specific needs, while the English edition is expanding area by area.

Editor’s noteThe author spends around 300 days a year eating and drinking out, and the guides are based on firsthand visits and practical restaurant use.