Kochi’s Hidden Izakayas Culture: 10 Places Where the Locals Go

Kochi is more than just sightseeing — it’s about eating, drinking, and connecting.

Want to experience the city like a local? From lunchtime beers to late-night comfort food, Kochi’s izakayas are full of stories, flavor, and friendly faces. We’ve picked 10 of the most memorable places to soak in the local vibe.

Habotan (Downtown Kochi City)

A beloved daytime spot that embodies Kochi’s “drink-at-noon” culture

Why go?

At Habotan, local men confidently start drinking from 12 PM—no awkward glances or hesitation. This scene alone conveys Kochi’s deep love for alcohol. The welcoming atmosphere makes it easy for travelers to join in and feel at home.

What to eat?

・Hormone Nikomi (Beef/Offal Stew)
Rich beef offal simmered in a sweet-savory miso sauce. This hearty dish is easy to enjoy and pairs beautifully with both rice and drinks.

・Assorted Kushikatsu (Deep-Fried Skewers):
A mix of pork, shrimp, quail egg, and veggies coated in a crispy batter. The contrast of crunchy outside and tender inside, dipped in special sauce, awakens the appetite.

Chinchintei (Kochi City)

A laid-back, retro-style bar from the Showa era

Why go?

From the bold “Taishu Sakaba” sign to handwritten notes like “COME to Drink and Smork,” Chinchintei is steeped in nostalgic, old-school charm. With smoking allowed and classic red lanterns, it’s a welcoming, authentic local experience—no fuss, no pressure.

What to eat?

・Ham Katsu (Ham Cutlet):
Thick, juicy ham coated in crispy breadcrumbs. A little mustard and a cold beer make it irresistibly tasty.

・Tako‑san Wiener (Octopus‑Shaped Sausages):
Cute sausage slices cut to look like little octopuses—fun and nostalgic. Serve them with ketchup and mayo.

・“MakeMake Ippai” Shochu:
A glass filled right to the brim with shochu—this generous pour is a signature here.

・Kochi Sake “Keigetsu”:
A fragrant and clean regional sake, great chilled or warmed—perfect with any bar food.

Inakaya (Kochi City)

A hidden gem among side‑dish counter bars—ideal for solo drinkers

Why go?

Tucked away in a narrow alley, Inakaya is a cozy bar known as a haven for solo drinkers. The counter is lined with large plates of seasonal dishes—simple, homemade, and comforting. If you want a quiet drink with good food, this is the place.

What to eat?

・Assorted Daily Side Dishes:
A variety of simmered, seasoned, and stir-fried items made with local produce—each small dish shows careful home-style cooking.

・Imakara(Japanese mountain yam Okonomiyaki):
Thin pancake made from grated Japanese mountain yam with sauce or soy—perfect as a light snack.

Senki (Kochi City)

A neighborhood favorite featuring local seafood and Kochi flavors

Why go?

Senki focuses on local ingredients and traditional Kochi cooking methods. More frequented by locals than tourists, it’s one of the best places to taste authentic regional dishes. Some menu names are local dialect—it adds to the experience!

What to eat?

・Hadaka‑chan (Shellfish Dish):
Local shellfish served either boiled or grilled with a strong ocean flavor and firm texture.

・Himeichi‑no Fry:
Deep-fried local white fish with a light, delicate batter—soft, moist interior, crispy exterior.

Tanishi (Kochi City)

A comforting last-stop Izakaya specializing in egg dishes and ochazuke

Why go?

Tanishi specializes in ochazuke (rice with broth), but its charm lies in high-quality cooking and comforting flavors. It’s a favorite for locals winding down their night.

What to eat?

・Dashimaki Tamago (Rolled Omelet):
Fluffy on the outside, soft and slightly runny inside. Lightly seasoned to highlight the egg’s natural sweetness.

・Ochazuke Variations:
Warm broth poured over rice, topped with options like pickled plum, salmon, or bonito—simple and soothing. Their bonito ochazuke is a must-try for local flavor.

Tosa (Kochi City)

A hidden underground bar with quiet charm and solid late‑night eats

Why go?

Tosa is a basement gem hidden in a residential area by the Kagami River. It’s understated, but once inside, you’ll find a warm bar counter and friendly service. Open late, it’s perfect for a nightcap or late dinner—locals welcome anyone with their peaceful vibe.

What to eat?

・Assorted Sashimi:
Fresh local fish, beautifully sliced and served with soy and wasabi—quality varies daily.

・Seasonal Small Dishes:
Daily changing side dishes—vinegared items, simmered dishes, and more, all designed to pair with alcohol.

Nakahira (Shimanto City)

Why go?

Nakahira sits in Shimanto’s Tenjinbashi shopping street. Chef Nakahira, a down-to-earth local, is known for his dedication to his ingredients. From ultra-fresh bonito to wild-caught eel, each dish feels like it could only come from here.

What to eat?

・Ultra-Fresh Bonito Sashimi:
Bonito so fresh it’s almost chewy, with an intense flavor and slight iron taste.

・Grilled Wild Eel
From the Shimanto River, this eel is firm, collagen-rich, and clean in flavor.

・Torikawa Gyoza (Chicken Skin Dumplings) :
Juicy filling wrapped in crispy chicken skin—a local favorite.

Hotabe (Shimanto City)

A modern youth-friendly tavern digging into local ingredients

Why go?

A newer spot in Shimanto’s Tenjinbashi market street, Horitabe is lively and youthful. Its name means “digging into food,” and it shows—in the carefully sourced local ingredients and creative dishes.

What to eat?

・Fresh Bonito Sashimi:
it’s rare and delicious.

・Potato Salad with Tobiko:
Creamy potatoes with cucumber crunch, topped with flying fish roe for texture and color.

・Margherita Pizza with Whitebait:
A light pizza topped with local baby sardines, cheese, and tomatoes—a fun local twist.

Sake to Sakana Hinata (Kochi City)

A sake-lover’s dream with thoughtfully paired small dishes

Why go?

Down a quiet residential street, Hinata is a haven for sake lovers. No flashy brands here—just around 20 carefully chosen rich, rice-forward sakes served warm. The owner judges warm-temperature by smell, not thermometer!

What to eat?

・Kawari Yakko (Tofu with Crispy Shrimp):
Soft tofu with crispy dried shrimp and green onions, drizzled with hot oil—for contrast in texture and flavor.

・17‑Day Aged Swordfish:
Richly flavored and slightly acidic, perfect with warm sake.

・Spiced Boiled Peanuts:
Seasoned with cardamom and star anise, cleansing the palate.

WA BAR KIRI (Tosa City)

A friendly sake bar where the owner feels like family

Why go?

Owner Kazuyo Adachi left her job at the tourism association to open Kiri in her hometown. Named after a favorite old bar, it focuses on Kameizumi sake and homestyle snacks she prepares for herself and her customers. Her warm, relaxed spirit makes you feel like visiting an old friend’s home.

What to eat?

・Kameizumi Sake Flight:
Includes the cloudy (“nigori”) sake—fruity, sweet, and balanced—great fun to taste different varieties.

・Smoked Radish Potato Salad:
Tangy and smoky, with a crunchy bite.

・Sweet‑Soy Braised Baby Ayu with Sansho :
Braised with sansho pepper; deeply sweet and melts in your mouth—best with warm sake.

・Stuffed Green Pepper:
Earthy, juicy, comforting—just like a home-cooked meal.

Exploring Kochi’s Izakayas

We’ve introduced 10 local izakayas where you can experience the heart and soul of Kochi — where locals gather, good drinks flow, and simple yet satisfying dishes bring people together. These places offer a taste of everyday life that no sightseeing spot can match.

Next time you’re in Kochi, why not step into one of these humble taverns? You might just find yourself sharing laughs with the person next to you — and walk away with memories to savor long after your journey ends.