These are the best izakayas in Hong Kong, according to Tatler’s editors
Hong Kong’s dining scene is nothing if not dynamic, and its izakayas are proof of that—a vibrant, ever-evolving testament to the city’s love for great food, good company, and a well-poured highball. These casual Japanese gastropubs have become a favourite among locals and visitors alike, offering everything from expertly grilled skewers to delicate sashimi, all in the kind of buzzy, laid-back settings that encourage lingering conversations and one drink too many.
To celebrate the best of the best, Tatler’s editors have curated their top picks—places that not only serve excellent food but also capture the spirit of izakaya dining: convivial, unpretentious and endlessly satisfying. Whether you’re in the mood for pristine seafood, charcoal-kissed yakitori or an ice-cold beer alongside a plate of something fried to golden perfection, these are the izakayas that deserve a spot on your radar.
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Kadokawa
This is my favourite izakaya—so much so that I’ve celebrated my birthday here two years in a row. I’d say it’s the closest you’ll get to Tokyo in Hong Kong—it’s a tiny space, decorated with a mix of vintage toys, posters and sake bottles, very laid back, and the food is delicious. Some of my go-to orders here are the spicy eel, grilled okra and coriander wrapped in pork.
- Coco Marrett, regional travel editor, Tatler Asia
KadokawaAddress: 5 King Street, Tai Hang, Hong Kong
Yardbird
When it comes to izakayas, Yardbird is always a solid pick. This beloved Hong Kong hotspot is renowned for its expertly grilled yakitori, featuring binchotan charcoal-grilled skewers that highlight the natural flavours of each cut. You can never go wrong with its juicy thigh, a crowd favourite that offers the perfect balance of tenderness and smoky char. But for those who appreciate more adventurous textures and bold flavours, my top picks are the gizzard and skin. The former has a satisfyingly firm bite with a deep umami richness while the latter offers an addictive, crispy crunch. Beyond the skewers, Yardbird’s menu has Japanese-inspired small plates, inventive cocktails and of course, an impressive selection of sake. What’s not to love?
- Andrea Lo, executive editor, Tatler Hong Kong
YardbirdAddress: Winsome House, 154-158 Wing Lok Street, G/F, Sheung Wan, Hong Kong
Censu
While it is not an izakaya per se, Censu captures the warm conviviality and freestyle dining approach of Japanese eating culture while elevating it through Shun Sato’s sophisticated techniques and thoughtful presentation that reflect his deep understanding of Japanese culinary traditions.
The restaurant’s ambience exudes understated elegance, with sleek, warm decor that complements its culinary offerings. Diners are treated to a diverse menu, where pristine sashimi and inventive fusion dishes take centre stage. I always start with their impeccable sashimi—the otoro (fatty tuna) melts in your mouth. For small bites, share the zucchini flower tempura or the miso black cod along with their ice-cold highballs. Take a table at the chef’s counter to witness the magic happening.
- Salomé Grouard, digital editor and Front & Female lead, Tatler Hong Kong
CensuAddress: 28-30 Gough Street, Mid-Levels, Hong Kong
Hanakaido
This is hidden in the Jardine’s Bazaar market. It’s no fuss, always packed with regulars and the ox tongue is some of the best I’ve had in Hong Kong. The owner, Cindy, is so much fun and is always down to have a sake or highball with you.
- Coco Marrett, regional travel editor, Tatler Asia
HanakaidoAddress: Shop 4, G/F, The Grandeur, 48 Jardine’s Crescent, Causeway Bay
Moto Yakitori & Sake Bar
Nestled in the heart of Tai Hang, Moto Yakitori & Sake Bar offers warm, wooden interiors and a menu that extends beyond sake or yakitori—though for the latter, we’d suggest the aromatic chicken wing with gyoza and charred beef tongue. All good happy hours at Moto begin with a kombucha sour. Fun fact: The cosy joint makes the fermented tea drink in-house with cold-pressed fruit. Don’t forget to carb up for the night ahead with a nourishing bowl of chazuke with chicken soup or beef donburi. Must-haves also include the clams in sake and lobster with sea urchin.
- Madeleine Mak, senior style editor, Tatler Hong Kong
Moto Yakitori & Sake BarAddress: Shop A, G/F, 21 Brown Street, Tai Hang, Hong Kong
Skewer Kitchen
If you’re looking for the perfect way to wind down on a Friday after a long workweek, Skewer Kitchen in Central is the place to be. Its convenient location, enticing buy-one-get-one-free beer offer and lively atmosphere filled with chatter make it the perfect izakaya to relax with friends or colleagues. The reasonably priced skewers—featuring an impressive range from Japanese and Thai to Sichuan and Korean styles—offer everything from vegetables to seafood and meat. This mixture ensures excellent value, making it the ideal destination to kick off your weekend.
- Yoyo Chow, Gen.T editor, Tatler Hong Kong
Skewer KitchenAddress: Shop A, G/F, On Hing Terrace, 1 On Hing Terrace Central
Enso
In the heart of Kennedy Town, Enso stands out as a great izakaya, brilliantly merging traditional yakitori techniques with modern Western influences. The inviting atmosphere allows you to either sit at the bar and watch the talented chefs at work or enjoy a cosy gathering in the comfortable box seats. Our go-to dishes include the flavourful, thick-cut ox tongue, tender chicken breast cartilage and the crispy yet succulent dried kinki. Located by the sea, Enso is also pet-friendly, making it the perfect spot to unwind with a drink and watch the sunset after a stroll along the promenade.
- Salomé Grouard, digital editor and Front & Female lead, Tatler Hong Kong
EnsoAddress: Shop 5, 25 New Praya, Kennedy Town, Hong Kong
Hidden
Tucked away in a nondescript Causeway Bay building, Hidden is, strictly speaking, a kushikatsu specialist—but technicalities be damned, it’s too good to leave off any self-respecting izakaya list. Skewers arrive golden and shatteringly crisp, their whisper-thin batter giving way to whatever treasure lies beneath—perhaps a fragrant shiso-wrapped pork flank roll or a perilously molten orb of shirako (cod milt). Each bite is best followed by a whisky highball or a refreshing shochu-laced oolong tea—one of those perfect pairings that all but compels an involuntary, deeply satisfied ‘aah’ between mouthfuls.
- Fontaine Cheng, regional dining editor, Tatler Asia
HiddenAddress: Room D, 3/F, Prosperous Commercial Building, 54 Jardine’s Bazaar, Causeway Bay
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