[30 minutes by train from Meitetsu Nagoya Station] Explore Tokoname's Tokoname gourmet food with Aichi No. 1 gourmet writer

Profile of Otake Otake

Born in Tokoname City. The Pottery Footpath was his route to school in junior high. After working for a publishing company in Nagoya, he became a freelance writer. He provides Nagoya information in magazines, newspapers, and online publications. His book "Nagoya's Coffee Shops" (Liberal Publishing), published in 2010, became a long-selling local bestseller, and he has since consistently published books on Nagoya's food and culture. His works include "Nagoya Meals Full of Mistakes" (Bestsellers), "Nagoya's Bars" and "Complete Edition of Nagoya's Coffee Shops" (Liberal Publishing). His latest book is "Nagoya Kinshachi Walk" (Fumaisha Publishing). "Otake Toshiyuki's Otake Nagoya News" is currently being distributed on Yahoo! News. He also serves as a guide for Nagoya walking tours themed around food and bar hopping.

• Table of Contents
• Izakaya Koyoan
• Yonayona
• Shokuraku Tanikawa Main Branch
• Kudaya
• Kikuhiro
• Seafood Creative Bar Bay
• Tori I
• Bistro sourire Bistro sourire
• ENGLISH PUB
• Bar & Bistro Kyoei Kiln
• Gourmet Book Download

Izakaya Koyoan

Don't miss out on the soba noodles at the end of the meal. Enjoy the atmosphere of a town famous for its pottery.

Finely ground soba noodles are 880 yen. Thinly sliced and easy to swallow, they are perfect for finishing off a night of drinking. Small servings of soba noodles are also available.

"We don't limit ourselves to specific regions of origin when it comes to buckwheat flour, but instead carefully select only the best in season," says store manager Susumu Fujii. Koyoan is a soba noodle restaurant located on the Pottery Footpath) in neighboring Handa City , and this sister restaurant offers an even more diverse menu. Their signature dish is, of course, soba, which the majority of evening customers order. The delicately ground soba noodles served in a bamboo steamer gently tickle the nose, and are smooth and delicious. They also offer small portions for the final meal, as well as tsukesoba (dipping soba noodles), which are not available at other sister restaurants. Their a la carte dishes offer a wide variety, featuring a balanced mix of meat, fish, and vegetables. Their seafood, primarily white fish, horse mackerel, octopus, and cuttlefish, is sourced daily and served in a variety of ways, including sashimi, simmered dishes, salt-grilled dishes, tempura, and deep-fried dishes. Other dishes that are characteristic of this restaurant, which originated as a soba restaurant, include the deep-fried soba Caesar salad with its delightful Tokoname texture, and the soba miso cucumber, whose rich miso goes perfectly with Tokoname's local sake.

Assorted sashimi. The photo shows a 2-serving portion for 2,000 yen.

The deep-fried soba Caesar salad (730 yen) is very filling.

"We've put together a menu that uses a good balance of chicken, horse, and seafood to satisfy customers with a variety of tastes," says manager Toshishi Fujii.

A relaxing interior with wooden floors

The restaurant's name is inspired by the traditions of Tokoname, one of the Six Ancient Kilns. Tokoname ware is used not only in the dishes used to serve food, but also in the decorations embedded in the entrance floor, the guardian lions on both sides, and even in the letters of the restaurant's name on the sign. Along with the delicious soba and food, you can enjoy the atmosphere of a pottery town.

Various Tokoname wares are displayed around the entrance

The tableware is mainly Tokoname ware

Otake's Tasting Report

I arrived early and was waiting at the entrance when a waiter came to hang up the curtain and invited me inside. This small gesture of consideration made me feel good about myself. All the appetizers were good, but the soba was of the highest quality, as you'd expect from a specialty restaurant! The thin, sharp slices went down smoothly and were the perfect way to finish off a meal.

Store information: "Izakaya Koyoan"

[Address] 3-156 Tokoname City, Tokoname City
[TEL] 0569-35-8350
[Business hours] 11:30-14:00 / 17:30-23:00
[Closed] Mondays (or the following day if Monday is a public holiday)
[Number of seats] 48 seats (all non-smoking)
[Parking] 10 spaces [Access] 10 minutes walk from Meitetsu Tokoname Station [Opening year] 2009 [Payment methods] Cash, credit card, electronic money, QR code

Jalan "Izakaya Koyoan" is here

Yonayona

Every night I visit, I can feel the subtle effort and sense

Boiled kinki fish is priced from 800 yen. It is beautifully colored and garnished with other ingredients.

Owner Saiki Saeki says, "I want you to enjoy the charms of Chita seafood, including kinki, stonefish, bonito, red snapper, and octopus." The fascinating thing about cooking a single ingredient differently—sashimi, simmered, grilled, or fried—is how its flavors change and its appeal expands. The simmered fish, in particular, is where the owner's work, a background in Japanese cuisine, shines through. The broth is dark and may seem spicy at first glance, but it's actually gentle and rich, enhancing the flavor of the main fish. While the dishes on the menu may seem conventional, each one is carefully prepared. The grilled lean Chita is seasoned with a variety of condiments, including salt, wasabi, myoga (Japanese ginger), lemon, and vinegared miso, creating a wide variety of flavor variations. The simmered fish is garnished with kabocha squash, myoga (Japanese ginger), and other seasonings to add color. Small touches, like the addition of decorative leaves, gradually heighten the anticipation and satisfaction of each dish.

Grilled lean Chita 1,400 yen. Grilled to perfection, it retains its pink color.

The sake selection focuses on rare varieties

The Tokoname ware dishes combine wildness and sophistication to create a natural backdrop for the food, and the space has the feel of an old-fashioned Japanese house, yet is elegant and relaxing. The sense shines through in every aspect, from the food to the tableware and the store's design. The owner's wish to create a restaurant that people can visit night after night is reflected in the name of the restaurant. The casually hidden charm will make you want to return again and again.

The interior is in the style of an old-fashioned house, with a view of the small garden from the wooden tatami room.

The owner, Saiki Saeki, is from Chita City , next to Tokoname . He became independent at the age of 25 and opened this shop.

Otake's Tasting Report

The komatsuna and pumpkin garnished the clams as an appetizer. This alone shows the careful work that went into the dish. The potato salad is made with mashed potato and finished with the crunchy texture of mizuna. What surprised me was the miso cutlet. The smooth miso sauce is exquisite and is on par with what you'd find at a specialty restaurant!!

Appetizers (300 yen)

Mentaiko potato salad (600 yen)

Aichi pork miso cutlet (750 yen)

Store information "Yona Yona"

[Address] 2-156 Tokoname City, Tokoname City
[TEL] 0569-35-3347
[Business hours] 17:00-24:00
[Closed] Tuesdays [Seating Capacity] 40 seats (all non-smoking)
[Parking] 8 spaces [Access] 3 minutes walk from Meitetsu Tokoname Station [Opening year] 2013 [Payment methods] Cash, credit card, QR code

Official Instagram "Yona Yona" can be found here

Shokuraku Tanikawa Main Branch

Fresh sashimi and specialty hotpots at this traditional izakaya that learns from the past and presents

The famous motsunabe (offal hotpot). The photo shows a portion for two, priced at 2,200 yen. You can also add extras such as offal, vegetable platter, soup, ramen, rice porridge, and udon.

On my first visit, I was surprised by the deliciousness of the grunt sashimi I ordered. It was fatty, sweet, and juicy. This alone showed that the owner has a keen eye for quality. After that, whatever I ordered, the freshness and volume were 50% greater than in urban areas! It's no wonder that the restaurant has a constant stream of regulars. Among the many impeccable dishes, the owner, Hajime Umehara, has continued to uphold the "motsunabe" (offal hotpot), saying, "It's a specialty from the time of the previous owner." The tender offal is rich in collagen and has a juicy sweetness. The cabbage is crisp, and the tonkotsu soup is gentle and mellow. The fact that you can order for just one person is a thoughtful gesture, which I'm happy about.

A sashimi platter with all the ingredients shiny. The photo shows the 2,800 yen

Homemade deep-fried tofu carefully prepared from bittern 600 yen

The interior of the restaurant is highlighted by a counter made from a single piece of wood. There is also tatami seating on the second floor.

Umehara-san started working here as a part-timer during his high school days, and took over the business 13 years ago at the age of 30 when the previous owner suddenly passed away. "They told me I could change the name of the restaurant, but I kept it as it was. I thought it would be a way to repay the kindness they showed me for so long." He says he has adapted the menu to suit his own taste, but his motsunabe follows the taste of his predecessor. He maintains the original flavor while still expressing his own style. This attitude is probably why the restaurant continues to be loved and remains so. The large number of regulars is also a blessing as it allows you to feel the local atmosphere. You can also enjoy the casual conversations between regular customers and the owners.

"Sashimi is the main dish, and our specialty is motsunabe. We have maintained these two traditions since the time of our predecessor," says owner Hajime Umehara.

"Today's Recommendation" changes every day. The bold lettering was written by Umehara.

Otake's Tasting Report

Starting with grunt sashimi, followed by the elegant dote-ni (simmered fish) with a light miso sauce, and the light and fluffy fried mexicali, all were very satisfying. I'm grateful that I can order the motsunabe for one person, but I wonder if it's really a single portion. My stomach was so full I was screaming with joy (lol).

Grunt sashimi (880 yen)

Doteni (680 yen)

Deep fried Mexicali (680 yen)

Store information "Shokuraku Tanikawa Main Store"

[Address] 19-1 Nagama, Tokoname City
[TEL] 0569-35-4814
【Business hours】18:00～23:00（LO 22:00）
[Closed] Wednesdays [Seating capacity] 44 seats (smoking seats available)
[Parking] 10 spaces [Access] 15 minutes walk from Meitetsu Tokoname Station [Opening year] 1992 [Payment method] Cash only Shokuraku

Official Instagram "Shokuraku Tanigawa Main Store" can be found here

Kudaya

The combination of Japanese and Western cuisine with fish tank dishes is a subtle Tokoname experience

The generous amount of tuna belly is limited. 1,430 yen

The restaurant's old-fashioned, traditional Japanese architecture, with glass floats hanging from the counter, creates a fisherman's hut-like atmosphere. While Tokoname is known as a pottery town, it's also a fishing town facing Ise Bay. "The fish swimming in the fish tanks are mainly rockfish, scorpionfish, and red snapper caught in Tokoname Port. We source our ingredients from a wholesaler at Onizaki Fishing Port," says manager Koichi Sawada. While seafood remains the main focus, the restaurant also offers creative Western-Japanese dishes and skewers combining vegetables and meat. The miso-marinated grilled camembert is a unique dish, with miso spread on top of the cheese for a fragrant aroma and topped with shiso leaves and nori seaweed. It pairs perfectly with the robust flavor of Tokoname's Tokoname sake. The meat-wrapped skewers, featuring asparagus, tomatoes, and green onions wrapped in pork belly, are also a perfect snack to accompany the local sake, thanks to the mellow sweetness and richness of the sauce.

Assorted 5 kinds of meat-wrapped vegetables skewers 1,430 yen

Grilled miso-marinated Camembert served with Tokoname seaweed 849 yen

The storehouse-like structure is accented by the art letters hanging on the walls, adding a touch of elegance to the space.

A rustic, hut-like appearance

The sake menu focuses on local sake from Aichi and Gifu, with seasonal selections added, and the beer is served in Tokoname-yaki mugs that create a Tokoname foam, suggesting delicious ways to drink it in a Tokoname-like way. The bar has a rustic look but also a subtle refinement, with a skillful balance. Locals can use it with confidence on a daily basis, and travelers can immerse themselves in the Tokoname atmosphere without even realizing it.

Karakara sake from Tokoname Tokoname Sake Brewery is a staple that is always found in izakayas in the city.

Manager Koichi Sawada has been at the store since shortly after it opened.

Otake's Tasting Report

Drinking beer from a Tokoname-yaki mug. The foam is fine and the mouthfeel is smooth. This is a drink that truly embodies Tokoname! The reasonable price of alcohol is a delight for drinkers. The fisherman's soup at the end is a rich Aka soup with a nostalgic taste of home cooking. It soaked up my tipsy stomach.

Fisherman's soup (319 yen)

Grilled Camembert with miso (849 yen)

Assorted sashimi (979 yen)

Store Information

[Address] 3-115 Tokoname City, Tokoname City
[TEL] 0569-34-2498
[Business hours] 17:30-24:00
[Closed] Sundays [Seating] 50 seats (smoking seats available)
[Parking] 12 spaces [Access] 5 minutes walk from Meitetsu Tokoname Station [Opening year] 2011 [Payment methods] Cash, credit card, QR code

Click here for the official website of "Kutaya"

Kikuhiro

Chita's bountiful seafood is served in a mix of Japanese and Western cuisine.

The sashimi platter can be ordered for one person. The contents change depending on the day's stock. Starting from 1,650 yen per person.

"I opened this restaurant at the age of 25, hoping to create a restaurant in Tokoname where customers could enjoy authentic Japanese cuisine," says owner Hiroyuki Masuda, looking back on the restaurant's founding over 40 years ago. The scale of the restaurant, which is reminiscent of a mansion and can accommodate banquets, symbolizes the passion of the young owner. The seafood of the Chita Peninsula was a powerful ally in fulfilling this vision. "Rockfish, flounder, red spotted grouper, blue crab, mantis shrimp... My local fishmonger buys what's landed at the nearby Onizaki Fishing Port, and I even drive to Hekinan City to personally source ingredients," he says, taking full advantage of his location and agility to source a wide variety of fresh ingredients. The appeal of such seafood lies first and foremost in the sashimi. Each piece is fresh and firm, allowing you to savor its natural sweetness and savory flavor.

Boiled rockfish is 1,100 to 1,980 yen

Shop owner Hiroyuki Masuda and his wife Mutsuko

A grand storefront reminiscent of a storehouse

The storehouse-like interior has a high ceiling. There is also a sunken kotatsu-style counter.

The restaurant also has a unique Western-style menu, including flounder meunière, risotto, curry, pasta, and more. They also Toyotomi of craft beers, and their openness to incorporating delicious dishes without being bound by Japanese or Western tastes is in keeping with the relaxed atmosphere of the restaurant. The seafood illustrations displayed above the counter are Masuda's creations. They're both skillful and approachable, and are sure to serve as a useful reference for ordering, as well as a conversation starter with the owner.

Flounder meunière with plenty of tomato sauce 1,430 yen

Just looking at the seafood illustrations drawn by the owner makes you want to try them.

Otake's Tasting Report

The freshness of the sashimi platter got me excited. Deep fried fugu is also a staple in Chita, and the tenderness of the bite lifted my spirits. Tempted by the unexpectedness, I ended up with curry spaghetti. The simple, staff-style flavor brings back memories of home-cooked curry. Next time, I'd like to try curry rice and risotto!

Assorted sashimi (1,815 yen)

Deep-fried wild pufferfish (1,430 yen)

Curry spaghetti (1,330 yen)

Store Information

[Address] 3-20 Tokoname City City
[TEL] 0569-42-2086
[Business hours] 17:00-22:00 (last orders 21:00) *Lunch by reservation only [Closed] Thursdays [Seating capacity] 60 seats (all non-smoking)
[Parking] 15 spaces [Access] 2 minutes walk from Meitetsu "Kamachi" station [Opening year] 1984 [Payment method] Cash, credit card

Kikuhiro's official website is here

Seafood Creative Bar Bay

The owner's passion for using fresh seafood and vegetables

The standard evening set, Chef's Choice Gozen, allows you to choose your main dish from four dishes, including "seasonal grilled fish." 3,350 yen (3,150 yen on weekdays)

"The sea of ​​Toyohama is right in front of our house, so we had fish as a side dish every day," says owner Hiromasa Oiwa. He wants many people to enjoy the Chita fish he grew up eating. When he decided to become a chef, it was only natural that he thought this way. They serve a variety of local fish, including rockfish, scorpion fish, sole, ray, conger eel, and blue crab. Some of these fish were caught by his father, a fisherman. Their famous seafood bowls and omakase set meals are also centered around these fish. The rockfish sashimi has a firm bite, the sole boiled is soft and fluffy, and the rockfish comes apart easily and is easy to eat. The natural flavors of the ingredients are brought out to the fullest.

The seafood bowl is the most popular dish, with a generous serving of about six different types of seafood. 2,030 yen

Owner Hiromasa Oiwa has trained in the Kanto and Kansai regions

There is a field behind the store where Oiwa diligently tends to and cultivates a variety of vegetables and fruits. Mountain vegetables in the spring, corn and watermelon in the summer, persimmons and chestnuts in the fall. Hara experience of enjoying the deliciousness of food picked right in front of him is likely connected to his method of harvesting ingredients himself. The store was designed by Oiwa when he was 24 years old. The interior is a mix of Japanese, Asian, and Western styles, yet the high ceilings and impressive wooden beams create a relaxing atmosphere reminiscent of gassho-zukuri architecture. It is a little far from the city center, but it is a place worth making the trip to.

The unique exterior with its triangular roof and earthen walls stands out along the prefectural road.

The spacious interior offers a choice of tables or tatami rooms. The space, with its earthen walls, beams, and wooden furnishings, is unique in its Japanese and Asian flavors.

Otake's Tasting Report

All dishes, including the jumbo kakiage tempura, are just the right size for two or three people to share. The value for money is so good that if you're dining alone, you might be full after just a few dishes. The restaurant is spacious, so you'll likely be more satisfied if you visit with a group of people than if you're drinking alone.

Seasonal vegetables and seafood tempura (880 yen)

Assorted sashimi (1,650 yen)

Shiraoi(1,000 yen)

Store Information

[Address] 13-1 Sakai , Sakai, Tokoname City
[TEL] 0569-37-1170
[Business hours] 11:00-14:00 / 17:00-21:00 (last orders 20:00)
[Closed] Wednesdays and the second Tuesday of every month [Seating capacity] 57 seats (all non-smoking)
[Parking] 24 spaces [Access] 20-minute walk from Meitetsu " Ueno" station [Opening year] 2001 [Payment methods] Cash, electronic money, QR code

Click here for the official website of "Kaisen Sosakusakebou Bay"

Tori I

A popular restaurant serving dote-don (rice bowls) at the motorboat racetrack has become a friendly local bar

Dote-don (regular) 700 yen. It was open at Boat Race Tokoname from 2012 to 2022, and became a famous gourmet dish, winning the B1 gourmet category at the National Boat Racecourse for two consecutive years. Take-out is also available.

Their specialty is the dote donburi! This famous bowl of rice was originally known to boat fans nationwide at the Tokoname Boat Race Track. The restaurant on-site closed in 2022 due to renovations at the track, but it has now made a comeback a year and a half later. "This place has been a chicken shop and catering business since my grandfather's time, and we renovated it to serve dote donburi once again," says owner Yuichi Ito. Fresh pork intestines are boiled for two days and then slowly soaked in a blend of five types of miso, including Hatcho miso. The offal is so tender it melts in your mouth, and the rich flavor and sweetness of the miso makes it a perfect accompaniment to rice. Its claim to be the "two-time winner of the National Boat Race Track B-Class Gourmet Award" is no joke!

Third generation owner Yuichi Ito and signature staff member Aya

The current owner's grandparents founded the restaurant as a chicken shop in the early Showa, and the second generation turned it into a catering and banquet restaurant. The restaurant's long history of dealing in ingredients and cuisine is its foundation.

In addition to rice bowls, the wall is lined with a menu mainly featuring local fish. "We originally intended to serve only rice bowls, but customer feedback urged us to turn it into an izakaya," says Ito. At night, the place is filled with a friendly, lively atmosphere, just like a bar that has been loved for decades. Apparently, the reason he started serving dote donburi was because he was given some fresh offal by a fishing buddy who works in meat wholesale. The owner's kindness is what attracts both good ingredients and good customers. Even though the seats are filled with local customers, you can easily feel at home at first glance. It's an ideal place for a local bar.

The sashimi platter includes a generous portion of the fish, starting from 1,800 yen per person (sashimi platter is priced at market price).

A wide selection of local seafood is posted up on the wall

Otake's Tasting Report

The specialty is tamagoyaki (rolled omelet), a dish that has been around since the days of the catering business, a sashimi platter full of unusual ingredients, dote-ni (stewed dote) that is so Tokoname it melts in your mouth, sliced ​​new onions recommended by a regular customer next to us, and rice topped with egg and plenty of dried small sardines in soy sauce. Everything is simple and Tokoname-esque. This is the ultimate local bar that is irresistible for bar-hopping lovers!

Specialty tamagoyaki (250 yen)

Doteni (500 yen )

Egg on rice (480 yen)

Store Information

[Address] 2-193 Tokoname City Ono Town
[TEL] 0569-42-0319
[Business hours] 11:30-13:30 / 17:30-22:00
[Closed] Mondays [Seating Capacity] 22 seats (all non-smoking)
[Parking] 7 spaces [Access] 3-minute walk from Meitetsu "Ono Town" station [Opening year] Early Showa[Payment method] Cash only

Tori-i's official Instagram is here

Bistro sourire Bistro sourire

Casual atmosphere, authentic French bistro flavors

Roasted Ezo deer is 3,200 yen. A signature dish available all year round.

The stuffed deer hanging on the wall makes a big impact. The owner, Satoshi Morita, is a licensed hunter chef (what a cool title!). Naturally, he focuses on game and other meat dishes.
"I obtained the qualification because I wanted to deepen my understanding of ingredients. I mainly hunt wild birds from the Chita Peninsula, but I also source high-quality deer and duck from Hokkaido," says Morita.
The key to meat is cooking. "Venison becomes tough if cooked too hard, so you have to cook it slowly and carefully. With duck, you have to remove all the fat from the skin, so the surface is crispy and the inside is moist. The key is not to stress the meat," he says. Roasted Ezo meat is cooked to the perfect degree, somewhere Nakama rare and medium. The umami, sweetness, and aroma ooze from within the tenderness.
The vegetables and fruits used are mainly organic and grown in the family's fields. By combining meat and vegetables, which have the power of their own ingredients, the potential of each ingredient is brought out.

Some fans come here just for this: Beef honeycomb tripe (1,200 yen)

Owner chef Satoshi Morita is from Taketoyo Taketoyo Town on the Chita Peninsula. He trained in France, Tokyo, and Nagoya before going independent. He runs the restaurant with his wife.

An assortment of appetizers with plenty of meat, seafood, and vegetables, including pate, prosciutto, and carpaccio. A two-serving portion is 3,200 yen, and you can also order a half portion.

The restaurant's atmosphere is casual, with the aim of allowing customers to "enjoy French cuisine in a relaxed atmosphere." Some couples savor the course meal, while other regulars simply enjoy their favorite snacks and a glass of wine. If this restaurant was in the neighborhood, you'd want to come here every week!

The interior of the shop is unique, with walls embedded with Tokoname ware. It is located right in front of the ticket gates of Tokoname Station, making it easily accessible.

Lively chalkboard art highlighting a passion for vegetables

Otake's Tasting Report

I previously visited for lunch and was so impressed with the food, atmosphere, and service that I decided to return in the evening. The light drink set was a fun way to sample a variety of appetizers, including a pate filled with chunks of liver. The roasted Ezo beef had beautifully tender skin. It's easy to see why the owner of another restaurant I interviewed raved about it.

Small drink set (1,200 yen)

Roasted Ezo beef (3,200 yen)

Homemade focaccia (100 yen)

Store Information

[Address] 5-168-2 Koie Tokoname City, Wilsera [TEL] 0569-84-6577
[Business hours] 11:30-14:30 / 18:00-
[Closed] Irregularly [Number of seats] 24 seats (all seats non-smoking)
[Parking] 16 spaces [Access] 1 minute walk from Meitetsu Tokoname Station [Opening year] 2022 [Payment method] Cash, credit card *Cash only for lunch

Click here for the official Instagram of "Bistro sourire"

ENGLISH PUB

The master, who loves beer, will choose the perfect drink for you

The beer selection, which mainly focuses on British craft beers, is constantly changing. You can order from half pints, so you can try a variety of beers.

Looking at the beer menu, I saw a lineup of brands I'd never heard of, complete with detailed descriptions. Unable to decide, I asked, "What do you recommend?" Owner Yuichi Ito replied with a wry smile, "Hmm, that's the most difficult question I get asked." "What kind of beer do you usually drink, and what kind of flavor do you want to enjoy today? I want to know that and then recommend a drink that the customer will love." The bar carries around 300 brands annually, including British craft beers. Many of these are rare varieties that are barely available in Japan. Ito travels overseas every year, often visiting British breweries. The lineup is only possible because of the trust he has built with the producers. Everything is recommended. So, I requested something with a distinctly British feel, and he chose a drink described as "bitter-based with a hint of tea." Indeed, the slightly bitter taste was followed by a gorgeous aroma.

Owner Yuichi Ito says he became fascinated with British pub culture while traveling around the world as a backpacker.

The beer menu provides detailed information about the brewery's stance and flavor characteristics.

The bar also offers a wide variety of food, including the British pub classic fish and chips and stone-baked pizza, which complements the delicious beer. The bar owner, who has a strong love for beer, may seem a bit eccentric at first glance, but if you can connect with him over beer, you'll discover that his unique flavor and personality are deeply fascinating.

Fish and chips 1,408 yen. Fish used are local fish such as sea bream, pufferfish, and flounder.

Beer-braised beef cheek meat, 1,848 yen. Braised in dark beer for two days, it's tender and fall apart.

This property was renovated from a pottery factory and warehouse. The attic-style space is furnished with antique furniture, creating a strangely relaxing atmosphere.

Otake's Tasting Report

Buxton Brewery's Best Bitter has a crisp bitterness with a fragrant hop aroma. Keller Pils is an unfiltered lager with a clean taste. The distinctive character of British beer is something you'll experience for the first time. The pizza is also authentic, baked in a stone oven. It's amazing how they can serve a Toyotomi of drinks and food smoothly all by themselves!

Keller Pils (935 yen)

Pizza Margherita (1,178 yen)

Homemade corned beef (808 yen)

Store Information

[Address] 3-112 Tokoname City City
[TEL] 0569-35-9981
【Business hours】16:00～24:00（LO 23:30）
[Closed] Sundays [Seating] 32 seats (all non-smoking)
[Parking] 6 spaces [Access] 3 minutes walk from Meitetsu Tokoname Station [Opening year] 2006 [Payment methods] Cash, credit card, QR code

The official Instagram of "ENGLISH PUB" is here

Bar & Bistro Kyoei Kiln

A spectacular industrial heritage gourmet spot for a hearty dinner or a drink to finish off your meal

Specially selected 3 kinds of meat platter. 4,490 yen for 2-3 people. There are also Toyotomi of other meat dishes such as hamburger steak and roast beef.

The dome-like space, covered in bricks, exudes a sense of fantasy with the sheen of glazes that have been fired for many years, while also exuding the weight of the history of manufacturing. Originally a clay kiln that was in operation from the Meiji period until the Showa, you can dine in an industrial heritage site that was the core of Tokoname's manufacturing industry. That alone makes it overwhelmingly worthwhile.
"We offer a wide range of Western-style izakaya-style dishes. I especially recommend the special three-piece meat platter," says manager Aika Takeuchi. Tender and fragrant Chita, Chita with a pleasant texture and sweetness, and Mikawa chicken with a strong, savory flavor without any fishy smell. This luxurious dish allows you to compare the appeal of three different local brand meats with mustard sauce, original steak sauce, and rock salt.
We recommend stopping by to wrap up your bar crawl. They Toyotomi selection of alcoholic drinks, including sake, wine, whiskey, and cocktails, as well as light snacks like homemade pickles. Sipping a drink at the counter, you'll be immersed in the charm of the elegant space.

At the bar counter, you can enjoy original cocktails prepared by the bartender.

Rich cheese risotto is also one of the specialty dishes. 1,290 yen

A bar space renovated from a clay kiln that was used for heating fires for 100 years during the Meiji, Taisho, and Showa periods.

Buildings with black wooden fences are a common sight in Tokoname. There is also a pottery workshop nearby.

After your drink, try the original cake. Even though it's a bar, they have original sweets made with seasonal fruits, so even if you don't have a sweet tooth, you'll be pleased. It would be a shame to come to Tokoname and not stop by here! This is an essential bar and bistro.

There are always 6-7 kinds of homemade cakes from the original sweets brand Kiln. The Mont Blanc in the photo is 600 yen.

"We want our customers to have a special experience that will move them deeply," says store manager Aika Takeuchi.

Otake's Tasting Report

This was the second stop on our bar hopping trip. We had a Tokoname Shiraoi wine on the rocks from Sawada Sake Brewery in Tokoname. The rich sweetness spread throughout our mouths. The homemade pickles were not too vinegary and did not interfere with the flavor of the sake. We appreciated the thoughtfulness of bringing the cakes up to the counter so we could choose. The refined sweetness was bliss!

Shiraoi plum (820 yen)

Homemade pickles (690 yen)

Cake of the day (600 yen)

Store Information

[Address] 2-88 Hojo, Tokoname City
[TEL] 0569-34-7786
[Business hours] 11:00-14:30 (last orders 13:30) / 17:00-24:00 (last orders 23:00) [Closed] Open daily [Number of seats] 87 seats (all non-smoking)
[Parking] 15 spaces [Access] 5 minutes walk from Meitetsu Tokoname Station [Opening year] 2014 [Payment methods] Cash, credit card, electronic money, QR code

Click here for the official website of "Bar & Bistro Kyoei Kiln"

Gourmet Book Download

Otake Otake, a writer with Tokoname
Tokoname Gourmet for Tokoname Tokoname is famous as a town of pottery, but it is also a treasure trove of gourmet food. This gourmet book, written by Otake Otake, a writer with ties to Tokoname , is a book that condenses " Tokoname Gourmet for Adults."
Cuisine made with local ingredients, a hidden restaurant nestled in a charming streetscape, and an exceptional experience served on Tokoname ware...
With the gourmet book in hand, enjoy your own special trip to Tokoname.

Click here to download the PDF of "Tokoname Adult Gourmet"