Our first destination will be ACTY21.

Strictly speaking, the Akita-machi area is on both sides of the road going south from the intersection where the ACTY 21, a commercial complex, is located. To the west of it are Sakae-machi and Takajo-machi. To the north are Kon’ya-machi, Tomida-machi, and Ginza. The yellow area on this map is the biggest entertainment district in Tokushima Prefecture.

This area is a leisurely 10-minute walk from one end to the other. Various bars/restaurants/diners are gathered in this compact area. When Tokushima residents say they are going to Akita-machi, they usually mean they are going to this area to have a drink. Akita-machi is synonymous with “the entertainment district.”
　　　　
My favorite thing to do is to go out drinking alone and go barhopping. I eat what I like, drink what I like, and enjoy once-in-a-lifetime encounters with people who happen to be sitting next to me at the counter.
That is why I am writing this article for those who come to Tokushima on a solo trip or business trip. It would be a pity for you to have come all the way to Tokushima only to stare at the TV or computer screen in your hotel room.
Please trust me and head towards Akita-machi's ACTY21. I would never let you down.

You want to eat excellent yakiniku even when you are alone!
In that case, go to “Hinata” which serves Awa Beef kushiyaki.

The first restaurant I recommend is “Hinata” which serves Awa Beef kushiyaki (grilled skewers). It is located on the second floor of a building across the street from Akita-machi's ACTY 21. It is the place I visit when I go out for a drink and want to eat meat.

The restaurant takes pride in its grilled skewers of Tokushima brand beef, Awa Beef. The restaurant grills beef skewers that cost between 180 to 280 yen per skewer, including ribs, loin, harami (skirt), liver, and various kinds of meat. Other skewers include pork, chicken, and vegetables. All meats and vegetables are from Tokushima.

My recommendations are the beef liver and the sasami chicken breast. The liver is fluffy and melts in your mouth. The chicken breast is moist and juicy. All of the grilling conditions are exquisite.

The owner, Wataru Kondo, is a shy and quiet person, but he is so confident that he is second to none when it comes to grilling meat.

This time, I have chosen bars/restaurants that are comfortable for first-timers to go to alone. I asked Onodera (32 years old), a co-worker at my company, to judge whether my choice was right or not. Onodera has been living in Tokushima for three years since he moved here from Kanagawa. He hardly ever drinks alone.

While Onodera was drinking at the end of the counter, a regular customer sitting near him spoke to him. When we asked him about his job, we learned that he was a cook. He seemed to be a foodie. Onodera wondered what to order. Taking a chance, he asked him for his recommendation.

The guy said, “I recommend the jo-minoyubiki (parboiled tripe). You can sometimes find restaurants that serve it with ponzu (soy sauce mixed with ponzu citrus juice), but it's hard to find one with wasabi and soy sauce.”

Onodera was also very pleased with other dishes recommended by regulars, such as ribs and pork belly with zucchini.

Onodera: “Gochisosama-deshita! (Thank you for the dishes) I will come back next time to eat alone.”

Discover Tokushima's Unknown Local Sake
Taro Saketen (Taro Liquer Store)

Let’s go to the next place after satisfying our hunger.
Here is our second destination, Taro Sake-ten, which serves local sake from Tokushima.

The owner of Taro Saketen, Masahiro Yamada really loves Japanese sake.

Yamada says, “Tokushima has a variety of delicious local sake, but people in Tokushima know very little about it. I want to promote the sake industry in Tokushima. That's why I wanted to create a store where people couldtaste and compare sake at reasonable prices and buy some to take home.”

The first set we ordered was a special Junmai sake tasting set from three different breweries.
*Junmai sake is made from only rice, koji and water, without added alcohol.

From left to right: "Kirai" by Tsukasagiku Shuzo, "Waemon" by Imakomachi, and "Bizan Special Junmai" by Yoshimoto Jozo Shuzo. In fact, these are all sakes that are hard to find even if you live in Tokushima. They all have a refreshing taste, and you can still taste the umami of the rice.

Taro Saketen has a selection of sake from breweries in Tokushima Prefecture. When I asked the manager, Matsushita, for a recommendation, he came up with a sake with a cute illustration on the label.

Matsushita: “This is a special junmai Yamadanishiki unfiltered unpasteurized sake from Miyoshikiku Shuzo. It is a freshly made sake, brewed in September of this year.”

Onodera: “Wow, it’s awesome!”

Onodera's face changed as soon as he took a sip. The first thing he noticed was the pineapple-like aroma. The taste is refreshing, but at the same time, its flavor is rich and smooth. We were surprised to find such a delicious sake in Tokushima.

Onodera: “This is the kind of bar I want to take my local friends to when they come to visit me in Tokushima. Thank you very much.”

Taro Saketen not only serves many sakes but also sells them. Why not compare various kinds of sake and take your favorite one as a souvenir?

Open the heavy door and enter a sophisticated world.
Bar Kohno

The third place we visited is Bar Kohno, located on the third floor of a building in Sakae-machi. When you get off the elevator, a massive door awaits you.

Onodera: “Ahhhh, no way. I could never open this door and walk in here alone.”

I pushed the hesitant Onodera on the back and went into the bar.

Bar Kohno is the leading authentic bar in Tokushima. It has 1,000 kinds of malt whiskies. The bar owner, Yoshikazu Kohno, is a top bartender who has won various cocktail competitions.

Onodera: “I would like to have a cocktail unique to Tokushima.”

Kohno: “Then, how about sudachi gimlet?”

Cocktails made with citrus fruits from Tokushima such as sudachi, yuzu, and yuko are a must-try. Cocktails made with seasonal fruits and vegetables are also popular. Mr. Kohno personally visits production areas in the prefecture to purchase carefully selected ingredients.We hope you enjoy the unique flavor of Tokushima.

The bar owner, Kohno-san, is a very friendly and cheerful person when you talk to him. Onodera-kun finally start to relax. He asked him how to prepare for a visit to an unfamiliar bar.

Kohno: “Even as a bartender, I get nervous when I go to a bar I don't know. Such moderate nervousness is also a charm of the bar. Straighten your back and open the door of the bar without pretension.”

Impressed by the hospitality of the bartender
Bar HADA

The fourth and the last place we visited was Bar HADA, located on a side street of Sakae-machi.
Onodera entered the bar with "a straight back and no pretense," as Kohno told him.

We were already pretty mellow because of the several glasses of sake and cocktails we had, so we ordered a refreshing light cocktail.

Tom Collins with yuzu and wasanbon was served. Yuzu citrus and wasanbon sugar are both specialties of Tokushima. The base liquor of this cocktail is a craft gin made in Kyoto, “KI NO TOU Kyoto Old Tom Gin.”

Rumi Aoki, the owner of Bar HADA, is from Kochi Prefecture (located south of Tokushima). She is a clear, straightforwardperson, but at the same time, she also has a sweet personality. She is attentive to each and every customer in the bar, which is filled with a friendly atmosphere. Not many tourists from outside the prefecture visit here, but those who come once are likely to become repeat customers.

Aoki: “I love listening to people's stories, so I want all kinds of people to come here. I will tell you about everything I know, such as Tokushima's delicious restaurants, very special deep spots, and so on.”

There are many other great restaurants and bars in Akita-machi.
Let's venture out into the nightlife district in search of delicious food and encounters!

The four places we introduced here are all ones that we think first-timers will be satisfied with. Was Onodera, who has actually experienced bar hopping, satisfied?

Onodera: “Everything was great and tasted great! I was surprised at how good the food and drinks were. I was nervous about going to a restaurant/bar for the first time, but once I walked in, I felt totally fine and comfortable. I will be a regular customer at these places from now on.”

You who are reading this article right now…
Close your laptop or smartphone browser right now and head to Akita-machi!
Enjoy the taste of Tokushima in the restaurants and bars you like and strike up conversations with the people you meet.
You might even run into me at a counter somewhere.
I will tell you about some of my favorite restaurants that I could not write about here.