Japan’s Izakaya Culture and How to Enjoy It: Social Hub Rooted in Japanese Life!

Izakayas offer a wide variety of dishes that pair well with alcohol, and each establishment showcases its own unique menu.
From homemade-style comfort foods to small appetizer-style dishes like otsumami (small dishes to accompany alcoholic drinks), the diverse menu ensures that even those who don’t drink alcohol can enjoy their visit.
Below is a table summarizing some classic dishes commonly found at many izakayas.

Izakayas also offer an extensive drink menu, allowing guests to enjoy a wide variety of alcoholic beverages.
One of the charms is the freedom to choose drinks that suit their meal or mood for the day.
Most people tend to order draft beer or sour-based drinks rather than fancy cocktails or wine.
Below are some common types of drinks typically served at izakayas.

As mentioned earlier, the range of izakaya types is broad, so the cost can vary depending on the style of the establishment and the region.
The bill will also change based on the amount of food and drink ordered, so we've summarized general price estimates by category.
Izakayas located in city centers tend to be more expensive.

When you take a seat at an izakaya, it’s typical to be offered a wet towel (called “oshibori”) and water for free.
This is a unique aspect of Japanese hospitality, showing thoughtful consideration for guests. In higher-end establishments, the oshibori is often more carefully prepared.
The main uses of the oshibori are to clean your hands before starting your meal or to wipe off any mess from your hands or the table during the meal.
In Japan, the use of oshibori has become a custom, especially due to food cultures like yakitori and sushi, where diners directly handle the food.
Oshibori also has a relaxing effect, and during the summer, you’ll receive a cold oshibori, while in winter, a warm one is provided. This seasonal touch adds to the comfortable service. (Some establishments may not offer this)

At an izakaya, you’re typically asked what drink you’d like to have when you receive the oshibori.
The main reason for this is that drinks can be served quickly, which shortens the customer's waiting time while also giving them time to decide on their meal, ultimately enhancing the overall service experience.
Additionally, offering drinks right after the customer sits down helps them relax and get in the right mood to enjoy their meal.
From the restaurant's perspective, it’s beneficial to serve drinks early, as the more drinks customers have, the higher the sales, which leads to a significant advantage.
If you haven’t decided on your drink yet, it’s perfectly fine to hold off on ordering and decide later.

The "otoshi" (or "tsukidashi") is a small dish served with your first drink.
It is a welcome offering from the restaurant, typically costing around 300 to 500 yen per person, which is usually automatically added to the bill under the service charge.
The dishes often reflect the season and may include items like edamame, simmered dishes, aemono (a seasoned dish made with various ingredients, usually including vegetables) or pickled (or vinegared) foods. In some izakayas, you may even get a more elaborate otoshi.
The otoshi also serves as a way to showcase the restaurant's character and style, and it can give you an idea of what to order next.
Regardless of the price or type of dish, the otoshi is generally not optional and is considered a standard part of the izakaya culture.
However, some izakayas may not serve otoshi at all, so if you're concerned, it’s a good idea to check before you visit the place.

In Japan, there is a tradition of saying "toriaezu beer" (which means "beer to start with")—a custom where the first drink at an izakaya is often draft beer, followed by a toast.
During the post-war period of rapid economic growth, beer became widely popular, and it is said that the custom of toasting with beer emerged along with corporate culture and salaryman culture.
Beer is readily available at most izakayas, served cold and refreshing, allowing for a quick transition from ordering to toasting with little waiting time.
Its relatively low alcohol content compared to other drinks also makes it a popular choice for the first drink.
Additionally, the golden color of beer evokes images of brightness and celebration, and the sound of clinking mugs creates a sense of unity and excitement, which has helped solidify this tradition.
This culture has been fading in recent years, however, and there has been a diversification with highballs, sours, soft drinks and more—so if you don't like beer, there's no need to force yourself to follow the crowd.

Izakaya menus often include large platters with multiple servings of dishes such as karaage (Japanese fried chicken), sashimi platters and salads.
When it comes to sharing large platters, it's customary to transfer the food to smaller plates before eating. Be mindful not to take too much of any dish, and try to consider the overall balance of the meal.
Unless you’re with family or close friends, actions like touching the food directly with your own chopsticks or adding condiments without permission are considered poor manners.
If there are no small plates available for sharing, you can always ask the staff, and they’ll bring them to you.

"Hashigo-zake" refers to the culture of hopping between multiple izakayas in one night, enjoying different foods, drinks and atmospheres.
The name comes from the image of climbing a ladder (hashigo) step by step, moving from one establishment to another.
This tradition dates back to the Edo period, and it’s common to visit nearby bars or izakayas clustered together in the same area.
The charm of hashigo-zake lies in the fun of discovering your favorite spots and meeting different people, offering a variety of experiences in a short amount of time.
Additionally, because you’re drinking and eating in small amounts at each stop, it’s easier to stay entertained and not get bored, which is one of the reasons it’s so popular compared to staying at just one place.

After drinking, it’s a common tradition in Japan to end the night with a bowl of ramen.
In bustling districts, there are ramen shops that stay open late, and many people enjoy having ramen as the final stop after a night of hashigo-zake.
There’s no set rule for the type of ramen you should have to wrap up your night. If you want something light, go for soy sauce or salt ramen, but if you're feeling hungry and want something hearty, tonkotsu ramen is a great choice. The type of ramen you order depends on your mood at the time.
If you want to fully enjoy the Japanese izakaya experience, why not try the style of "talking about the memories of the night while enjoying a bowl of ramen to close it off"?

Izakayas are also known by the nickname "Aka-chōchin" (red lantern), and many people still refer to them by this name.
There are various theories, but the origin is said to date back to the Edo period. Back then, taverns used regular lanterns to indicate they were open for business, but it is believed that one casual establishment hung a red lantern with the intention of attracting customers and boosting sales.
The red lantern was easy to spot from a distance, making it effective in drawing people in, and soon other shops began to imitate the practice, leading to the widespread use of red lanterns.
In addition, red is considered a color of good fortune in Japanese culture, and its tone matched the cozy and relaxed atmosphere of drinking establishments, which is another reason it was chosen.
After World War II, the red lantern became firmly established as a symbol of izakayas, and many shops began using it in place of a traditional sign. Even today, it continues to evoke a nostalgic atmosphere, serving as a symbol of approachability and providing a sense of comfort and reassurance.

In izakayas, the first toast is typically accompanied by the cheerful shout of "Kanpai!" as everyone lightly clinks their glasses together (it's not common to clink wine glasses).
If it's difficult to clink glasses with everyone in a large group, a simple nod or eye contact will suffice.
As for the etiquette during the toast, when lifting your glass, it’s customary to lower your glass slightly below the glass of someone senior to you as a sign of respect.
Additionally, it is standard practice not to take a sip of your drink before the toast; everyone should start drinking only after the toast has been made. (Even if you're not thirsty, take at least one sip)
These customs reflect Japan's unique culture of mutual respect, and it’s important to be considerate of others while maintaining a fun atmosphere.

In Japan, it is considered good manners to check what your companions would like to drink next and order additional beverages before their current drink is finished.
When it comes to bottled beer or sake, there is also a cultural tradition of pouring into the other person's glass or ochoko (small sake cup) rather than pouring for yourself. When pouring, hold the bottle with one hand, and place the other hand on the bottom of the bottle to show politeness, while making sure the label faces upward. It’s also important to pour the appropriate amount based on what the other person prefers.
When someone pours you a drink, lift your glass slightly and tilt it gently. You can make a good impression by expressing your gratitude with words like, "Arigato-gozaimasu" (thank you). However, this is a formal etiquette observed in situations like official meals or when there are senior people present. If you're casually enjoying drinks with friends, there's no need to be overly concerned about these details. Overthinking it can make the atmosphere feel stiff, and some Japanese people dislike excessive politeness, so it's important to gauge the situation and adapt accordingly.

Like other restaurants, there are two main ways to order at an izakaya: directly asking the staff or using a touchscreen terminal. If you're ordering directly, you can either say "Sumimasen" (excuse me) to call the staff or press the button on the table.
With touchscreen terminals, the ordering process is usually completed directly on the screen, and some izakayas also offer multilingual options. If you're at an izakaya that offers course meals, all-you-can-drink or all-you-can-eat options and you wish to order any of them, be sure to inform the staff of your choice at the beginning.

Since the revised Health Promotion Act came into effect in April 2020, the number of completely non-smoking izakaya places has increased, particularly in urban areas and chain establishments. However, smoking policies vary by establishment and region. Some places allow smoking throughout, while others implement a partial smoking policy by providing designated smoking rooms or separate smoking areas where eating and drinking are not permitted. Generally, smaller or privately owned izakayas tend to be more lenient with smoking. If you are concerned about smoking, be sure to check with the staff about the smoking policy before entering the establishment.

This is a traditional retro drinking street in Shinjuku Kabukicho, with around 300 small shops lined up along a narrow alley, featuring wooden row house-style buildings. It is well known for allowing visitors to feel closely connected to Japanese culture.
Since the shops are so small that a few people at the counter can fill them up, the distance between the staff and customers is very close.

Located about a 2-minute walk from the west exit of Shinjuku Station, this area is lined with traditional drinking establishments, with around 80 shops including ticket shops. These venues offer delicious drinks and food.
There are many new restaurants, but also established ones that have been around for years. Many of the establishments are built in a row house style (called the “nagaya” style), with only a single wooden door board separating them, creating a nostalgic retro atmosphere. It's a great place to enjoy both the flavors and the ambiance.

Along the railroad tracks near Shibuya Station, there is an area with nearly 40 small, cozy izakayas lined up. They range from places serving traditional Japanese home-style dishes and countryside cuisine to wine bars and bistros.
With noren curtains and signs hanging outside the establishments, walking through the narrow alley gives you a feeling of stepping back in time to a retro version of Japan.

Hozenji Yokocho is a famous tourist spot in Japan, consisting of two stone-paved alleys located within the grounds of the Jodo-shu (sect) Tenryu-zan Hozenji Temple. Visitors have been coming here since the Meiji era (1868–1912).
The two alleys stretch about 80 meters long and 3 meters wide, running east to west. Despite being just a short distance from the lively Dotonbori area, adorned with giant billboards, the alleys maintain a calm and peaceful atmosphere. On rainy days, especially, the wet stone pavement gives off a tranquil vibe. Long-established kappo (traditional Japanese dining) restaurants, okonomiyaki shops, kushikatsu (deep-fried skewers) eateries and bars are packed tightly together along the narrow alleys.

The name "Nanyo-dori Shopping Street" comes from the meaning "street where the sunlight pours down." It is commonly known as "Janjan Yokocho." After the end of World War II in 1945, the shops along the street played the shamisen and drums to attract customers. It is said that the name originated from the "janjan" sound they created.
The street is an arcade shopping area, 180 meters long and 2.5 meters wide, lined with small yet distinctive shops, each with a strong character.