Izakayas: The Heart of Japanese Social Dining

To some, an izakaya is the Japanese equivalent of a pub and to others, it’s something a lot more intimate. Explore Izakayas in all of their humble glory by discovering what makes them special, their common menu, and how to dine at the best of such establishments in Japan.

Introduction to Izakayas

If you’re a tourist looking to explore Japan, visiting an izakaya is one of the best experiences in the country. An izakaya is a type of casual Japanese bar that serves alcoholic drinks along with small dishes and snacks.

Many people define izakayas as Japanese pubs, bars, or taverns. However, such assumptions are wrong because, while izakayas share some similarities to those places, they're based on a different concept.

The main concept of izakaya is evident in its literal translation. The Japanese word izakaya means “stay sake shop.” Hence, it’s a shop that allows customers to stay and drink alcohol rather than take it home. To achieve this aim, izakaya offers guests a wide variety of high-quality, delicious dishes and snacks that complement alcoholic drinks. It has a lot more in common with a gastropub.

Izakayas are awesome spots for after-work drinking and enjoying a quintessential Japanese dining experience. Common establishments range from small joints to large restaurant chains. People tend to visit these places in groups and partake in drinking parties. 

What Makes an Izakaya?

To fully grasp the identity, role, and purpose of izakayas, you need to understand their most important elements. The following are the characteristics of traditional Izakayas:

Casual Atmosphere

Unlike the average dining restaurant, izakaya has a relaxed and casual atmosphere that’s perfect for eating and drinking with friends. The intimate vibe in the building encourages people to connect. Izakayas are far from quiet, as you can hear a lot of chatter around the room. Hence, people don’t have romantic dates in these restaurants. To help facilitate social interactions, the staff serve food on small plates meant for sharing among each group. 

Communal Style Seating

In keeping with the social theme, izakayas have various forms of communal seating. Some establishments place chairs around tables, just like your average western-style diner. A few of these chairs may be placed next to the bar. You’ll also find izakayas with tatami mats instead of chairs. Customers sit on the mats and their meals are placed on low tables. Some izakayas offer a combination of both tatami mats and regular chairs. Other, more unique seating options include semi-private compartments and drinking while standing (tachi-nomi style).

Dining Style

The two most common dining styles in izakayas are tabe-hodai (all you can eat) and nomi-hodai (all you can drink). This means that people pay a set price to enter the restaurant, where they can eat and drink as much as they want. On busy days, there’s a time limit, typically two hours, but sometimes three hours. Although there is a wide variety of food items on the menu, they’re served at a slow pace. There are no eastern-style courses here. The kitchen staff will serve each food item as they’re ready. It’s customary for izakayas to serve each customer a tiny appetizer known as otōshi or tsukidashi when they arrive.

Role

The purpose of izakayas is to serve as a spot for social gatherings and celebrations. Hence, they are often used as venues for birthday celebrations, after-work drinking parties, work promotion celebrations, and friendly get-togethers.

The Evolution of Izakaya Dining

The history of izakaya can be traced back to the early 700s. Several izakaya-like establishments operated in the 8th century, serving alcohol to people of all social classes.

The development of izakayas as we know them began in the Edo period (1603–1868). Fueled by the growing popularity of sake in the 1700s, liquor stores and sake shops began to allow people to drink their alcohol while standing. Soon, these establishments provided sake barrels for their customers to sit on while they enjoyed the beverages.

The practice gradually grew in popularity, and after a while, izakayas began to offer small sakana snacks. Most of the izakayas in the country were located in Edo, the region we now know as Tokyo. Today however, izakayas are staple dining establishments in the whole of Japan and beyond.

Exploring the Izakaya Menu

Izakayas are famous for offering a wide variety of dishes. Hence, you can expect to see every common traditional dish at the restaurant, from light snacks like edamame to heartier meals like yakitori and noodle dishes. Some restaurants also serve Western snacks like French fries and pizza. The following are typical food menu items found in an izakaya:

• Edamame: boiled and steamed soybean pods served in salt. It’s typically the first item customers order in izakayas.

• Yakitori: grilled chicken skewers garnished with vegetables.

• Sashimi: pieces of raw fish or meat served in soy sauce.

• Nabe: traditional hot pot dish of meat, seafood, and vegetables typically eaten during the winter.

• Tsukemono: pickles that add some depth to the flavor profile of other dishes.

• Tempura: seafood, meat, or vegetables coated in light batter and deep-fried to a crisp. It’s best served on top of a rice or noodle dish.

• Gyoza: golden pan-fried dumplings filled with veggies and meat.

• Tamagoyaki: omelette consisting of rolled layers of fried eggs flavored with dashi.

• Grilled fish: different kinds of seafood grilled and seasoned with flavorful ingredients. Salmon and mackerel are the most common types of fish used. 

• Karaage: different kinds of fried meats, especially fried chicken and octopus.

Drinks of the Izakaya: From Sake to Shochu

Most izakaya foods on the menu were carefully selected for their ability to pair with the drinks served at the restaurants. As you would expect, izakaya drinks are heavily focused on alcoholic beverages. However, they serve soft drinks as well. Check out the variety of drinks that are central to the Izakaya experience:

Sake

Sake is so popular in Japan that it’s commonly used as a term for all types of alcoholic drinks. Hence, the term nihonshu is often used as a more specific reference to the traditional Japanese rice wine. Made from fermented rice, sake is served in all types of restaurants with a liquor license, especially izakayas. You should pair it with grilled dishes and seafood meals.

Beer

Japanese beer is the only alcoholic drink that people in Japan consume more than sake. Groups of friends gather around bars, pubs, and izakayas to drink beer and celebrate. Izakayas tend to avoid craft beer and instead stock the more popular brands like Sapporo, Kirin, and Asahi. You’ll love pairing them with fried food.

Shochu

The traditional Japanese distilled spirit offers a refreshing option for izakaya customers. It contains about 25% alcohol, which is more than sake and wine. Izakayas serve shochu neat (on its own), rokku (“on the rocks” with ice), or as sours (mixed with fruit juice and soda water). Shochu tastes great with tempura, spicy food, and meats.

Highball

Highball is the drink you get when you mix alcoholic spirits like shochu with non-alcoholic drinks like carbonated beverages. Whiskey is the most common alcoholic beverage in Japanese highballs. Try it with grilled meat and seafood.

Non-Alcoholic Drinks

If you’re not a big fan of alcohol, you don’t have to miss out on the fun at izakayas. They also serve non-alcoholic beverages, including oolong tea, zero-alcohol beer, soda, and green tea. The majority of izakayas do not serve coffee.

The Social Etiquette of Izakaya Dining

Before you visit your first izakaya, it’s important to get a clear picture of what to expect and the social etiquette to follow. Firstly, many izakaya restaurants require you to pay otōshidai. This is a “table charge” that you pay for a seat at the table, and it entitles you to a small random dish called otōshi. If the fee may pose a problem for you, it’s best to ask how much it costs before you enter.

In times of heavy demand, the restaurant may impose a time limit of two hours. It’s good etiquette to monitor how much time you spend yourself and leave before they ask you to. If you see a large bottle on the table, it’s good manners to pour drinks for others, especially if they’re your superiors. Remember to avoid taking your first sip until everyone at the table has a drink next to them.

Indoor smoking is allowed in most izakayas. You can avoid any potential discomfort by taking a seat next to a window or booking a private room or compartment.

Famous Izakayas in Japan

We’ve compiled a list of the best izakaya experiences in Japan. Check them out:

• Sasagin (Tokyo): upscale independent izakaya that specializes in high-quality sake.

• Chirori (Osaka): contemporary izakaya that’s perfect for friendly dinners with sake pairings.

• Kikkoya (Kyoto): mid-range izakaya that’s famous for their homestyle cooking.

• Akane Sapporo Branch (Sapporo): izakaya chain that serves arguably the best seafood hot pot dishes in Sapporo

If you would like to explore as many options as you can, visit the popular izakaya districts in Japan. In Tokyo, go to Kabukicho in Shinjuku, Hoppy Street in Asakusa, and Yurakucho Gādo Shita in Yurakucho. If you’re in Sapporo, Susukino is the place to be. In Osaka, we recommend the Dotonbori area in Namba and Kitashinchi in Umeda.

Seasonal Specialties at Izakayas

Seasonality is an important part of izakaya food, as it helps provide customers with the freshest ingredients available. Seasonal specialties also offer a deeper connection to Japanese culinary traditions and ensure the menu evolves every few months. The ingredients used in the hot pot dishes, like shabu shabu, yose nabe, and sukiyaki, constantly reflect the seasons. Seasons also affect the type of vegetable tempura served in izakayas.

Conclusion:

Izakayas are special because they are more than just eateries. These restaurants are cultural experiences that offer insight into the Japanese way of life. Visit an izakaya to truly understand and enjoy Japanese culinary traditions.

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