An izakaya is a Japanese gastropub where small dishes are ordered throughout the evening alongside drinks. It is one of the most important social dining formats in Japan and one of the best places to eat for visitors.
Entry-level chains are affordable and welcoming to tourists. Independent neighbourhood izakayas take more confidence but offer a more genuine experience.
Quick Answer: What is an izakaya: A Japanese pub-restaurant where you sit, order drinks and multiple small dishes throughout the evening, and pay one combined bill at the end. Think tapas bar meets neighbourhood pub. Budget 2,000 to 4,000 yen per person for a full evening including food and drinks.
What to Expect When You Arrive
You will be seated and almost immediately given a small appetizer called an otoshi (or tsukidashi). This is not optional and will appear on your bill at around 300-500 yen per person. It is a table-cover charge in the form of food and is normal at most izakayas.
Drinks are ordered first, then food comes throughout the evening. Unlike Western restaurants, there is no set starter-main-dessert sequence. You order what you want, when you want it, in any order.
Many izakayas offer a ‘nomihodai’ (all-you-can-drink) option for a flat fee of 1,500 to 2,500 yen for 90 to 120 minutes. This typically covers draft beer, highballs, shochu, sake, soft drinks, and sometimes wine. Worth it if you plan to drink more than two or three rounds.
What to Order: Food
Karaage (Japanese Fried Chicken)
Soy- and ginger-marinated chicken, fried until deeply crispy. Almost every izakaya has this one of the best things to eat in Japan, full stop. Usually served with a squeeze of lemon and Japanese mayonnaise.
Edamame
Salted young soybeans in the pod. A universally available snack, cheap (200 to 400 yen), and a classic izakaya opener. Pop the beans out of the pod directly into your mouth.
Yakitori
Grilled chicken skewers over charcoal. Most izakayas have a basic yakitori selection. See the full yakitori guide for what each cut means and how to order.
Agedashi Tofu
Soft tofu, lightly battered and deep-fried, served in a light dashi broth with grated daikon and spring onion. A classic izakaya dish that showcases Japanese subtlety.
Tamagoyaki
Rolled egg omelette, slightly sweet, often served as a single thick slice. Simple but excellent at a good izakaya, where it is made to order.
Sashimi
Sliced raw fish, ordered by type. Tuna (maguro), salmon (sake), and yellowtail (hamachi) are the most common. At a serious izakaya, the quality of the sashimi is a reliable indicator of the kitchen’s overall standards.
Gyoza
Pan-fried dumplings, crispy on the bottom, filled with pork and cabbage. A standard izakaya dish, usually 6 pieces per order.
Nabe (Hot Pot)
In colder months, many izakayas offer individual or shared hot pot dishes with broth, vegetables, tofu, and meat, a substantial and warming choice.
What to Drink
Draft Beer (Nama Biru): The default opening drink. Japanese draft beer (Asahi, Kirin, Sapporo, Yebisu) is crisp and clean.
Highball (Haibooru): Whisky and soda, usually Suntory. Very popular in izakayas, refreshing alongside grilled food, and lower alcohol than beer.
Shochu: A distilled Japanese spirit made from barley, sweet potato, or rice, typically served on the rocks (rokku) or with water (mizu-wari) or soda (soda-wari). Lower alcohol than whisky, higher than beer.
Sake: Japanese rice wine, served warm (atsukan) or cold (hiyazake). Available by the glass or carafe.
Chuhai: A shochu soda cocktail, often flavoured with yuzu, lemon, or grapefruit, a lighter, sweeter option.
How Much Does an Izakaya Cost
Chain izakayas (Torikizoku, Watami, Shirokiya): 1,500 to 2,500 yen per person, including drinks. Mid-range neighbourhood izakayas: 2,500 to 4,000 yen per person. Upscale or specialty izakayas: 5,00- 8,000 yen per person.
The otoshi cover charge (300 to 500 yen per person) is added automatically.
Izakaya Etiquette
- It is normal to say ‘toriaezu nama’ (a beer for now) when you first sit down to keep things moving.
- Raise your glass slightly and say ‘kanpai’ (cheers) before the first drink
- You do not need to finish everything or rush. Izakaya evenings in Japan tend to be long and leisurely
- It is polite to refill others’ glasses before your own
- Call the server with ‘sumimasen’ (excuse me), not by waving or snapping
Finding a Good Izakaya
Tabelog (the Japanese restaurant rating site) is the most reliable source. A score of 3.5 or above indicates a genuinely good izakaya. The app works in Japan with GPS and has some English support. Areas with high izakaya density include Shinjuku’s Omoide Yokocho, Yurakucho under the train tracks, Osaka’s Dotonbori backstreets, and Kyoto’s Pontocho alley.
FAQ
Can you go to an izakaya alone?
Yes. Solo dining at an izakaya is completely normal in Japan. Counter seating is common,n and solo diners are welcomed. Order a beer, a few skewers, and settle in.
Do izakayas have English menus?
Chain izakayas increasingly have picture menus or iPad ordering systems with English. Independent neighbourhood izakayas often do not. Pointing at pictures or at dishes on neighbouring tables is an accepted strategy. Google Translate’s camera mode works well for Japanese menus.
What is the difference between an izakaya and a restaurant?
The key difference is the social structure. Restaurants are for meals. Izakayas are for evenings. At a restaurant, you eat and then leave. At an izakaya, you order gradually, drink throughout, and stay as long as you like. The food at an izakaya is designed to accompany drinking rather than function as a standalone meal.
