Izakaya: How to Order

Izakaya are Japan's lively after-work pubs. This guide explains the menu, the first drink, the small starter charge and how to order like a regular.

Published October 15, 2026 at 10:51 PM JST | By Tokyo Paul

Quick answer: An izakaya is a casual Japanese pub where small shared dishes and drinks arrive in a steady stream. Expect a damp towel and a small starter charged on the bill, start with a drink and a light dish, then move to richer food such as yakitori, karaage and sashimi.

Step through a curtain, slide off your shoes or find a stool at the counter, and you have entered an izakaya, the cheerful Japanese pub where food and drinks arrive in a steady, sociable stream. For first-time visitors the menu can feel like a puzzle, with dozens of small plates, a long drinks list and a few unfamiliar customs. The good news is that izakaya are relaxed places built for sharing and conversation, and a handful of simple tips make ordering easy. This guide explains what an izakaya is, how the meal usually flows, what to try, and how to handle the bill with confidence.

What Is an Izakaya?

The word izakaya comes from iru, meaning to stay, and sakaya, meaning sake shop, so it literally means a sit-down sake shop. The idea grew from liquor stores that let customers drink on the premises, and during the Edo period (1603 to 1867) such places began to add simple snacks, known as sakana, to go with the drinks. Traditionally, red paper lanterns (akachochin) hung outside, and some izakaya are still nicknamed after them.

Today izakaya are informal after-work spots, often compared to pubs or tapas bars. Seating varies: some have tatami mats and low tables, others use ordinary tables, a counter, or even standing-only setups. Menus may sit on the table, hang on the wall or include photos, which helps when you cannot read Japanese. The overall mood is friendly and lively, and groups of coworkers, friends and families all enjoy them.

Izakaya come in several styles. A yakitori shop specializes in grilled chicken skewers, often cooked in front of guests. A robatayaki place seats customers around an open hearth, where they choose seafood and vegetables that are grilled while they watch. Oden stalls serve simmering oden, a hot pot-style dish that is especially popular in winter. Large chains such as Watami and Tsubohachi are well suited to big parties, and they often have picture menus.

The First Moments: Seating and the Starter

Once you are seated, staff will usually bring a damp towel called an oshibori for your hands, and often a small appetizer called otoshi, known as tsukidashi in the Osaka and Kobe area. This starter is not a free gift. It works like a cover charge and is added to the bill, so you do not need to order it. It is a regular part of the izakaya system, and many people simply enjoy it as a first bite while they look at the menu.

Beer is commonly the first drink ordered, and many groups choose to start together so everyone can raise a glass at the same moment. The traditional toast is kanpai. If you prefer something else, you can ask for a different drink. Staff often take drink orders first, and food follows once you have settled in, so there is no need to rush through the menu.

The staple finishing dishes are worth knowing too. Ochazuke, rice with tea or broth poured over it, is a gentle way to end a night of drinking, and yakisoba (fried noodles) is another common closer. Other familiar items include tsukemono (pickles), tebasaki (chicken wings) and goma-ae (vegetables in a sesame dressing). Because dishes are small, you can order a handful at a time and add more as you go, which keeps the table lively.

How to Order Food

Izakaya food is meant to be shared, and dishes arrive when they are ready rather than in formal courses. A common approach is to order in stages. Start with something light such as edamame (young soybeans), hiyayakko (chilled tofu with toppings) or agedashi dofu (fried tofu in a savory broth). Then move on to richer favorites such as karaage (Japanese fried chicken), grilled dishes and sashimi, and ask for rice or noodles toward the end of the meal.

Yakitori, chicken grilled on skewers over charcoal, is a staple and appears on izakaya menus across Japan. You will often choose between shio (salt) and tare (a sweet and salty glaze). Popular cuts include momo (thigh), negima (chicken with spring onion), tsukune (chicken meatballs) and kawa (crispy skin). Ordering a few of each is a great way to discover your favorite. To call a server, a polite sumimasen (excuse me) works well, and some places provide a call button or tablet.

Drinks and Set Plans

The drinks list usually includes beer, sake, shochu (a distilled spirit), cocktails, wine and whisky. Many izakaya offer a bottle-keep service, where regulars buy a bottle of shochu or whisky and the bar stores the unfinished portion for a later visit. Some places also have all-you-can-drink plans called nomi-hodai and all-you-can-eat plans called tabe-hodai, which usually come with a time limit of around two to three hours.

These set plans can be convenient for groups, but they work best when you know how much you plan to enjoy. If you are drinking at your own pace, ordering by the glass is perfectly fine. Non-alcoholic choices such as oolong tea and soft drinks are widely available, so nobody needs to feel pressure to drink alcohol. Water or tea alongside your meal is always a thoughtful choice.

Etiquette and Paying the Bill

Izakaya etiquette is simple and friendly. Share dishes, serve small portions onto your own plate, and take turns pouring drinks for your companions if the group is doing so. Speak at a comfortable volume and be mindful of the other guests, especially in small, intimate spots. If you want to order more, signal staff politely and wait for them to come to you.

The bill is usually totaled at the end of the session, so you do not pay as you go. In many places, you take the slip to the register on your way out rather than waiting at the table. The starter charge will appear on the total. If you are unsure, ask staff how the bill works at the beginning of the meal, and they will be happy to explain. A warm gochisosama deshita (thank you for the meal) when you leave is a lovely finishing touch.

Quick Takeaways

An izakaya is a casual pub with small shared dishes, perfect for trying many flavors. Expect a damp towel and a small starter that is charged on your bill, then start with a drink and a light dish before moving to richer food. Yakitori, karaage, tofu and sashimi are all reliable choices, and rice or noodles make a satisfying finish.

Above all, relax and enjoy the atmosphere. Izakaya are about togetherness, good food and a warm welcome, and staff are used to helping newcomers. Point at a photo, say sumimasen, and let the evening unfold one small plate at a time.

Frequently Asked Questions

What is an otoshi at an izakaya?

Otoshi is a small appetizer that staff usually bring after you are seated, known as tsukidashi in the Osaka and Kobe area. It is not a free gift. It works like a cover charge and is added to the bill, so you do not need to order it.

How do I order food and drinks at an izakaya?

Beer is commonly the first drink, often ordered together with a kanpai toast. Food is shared and arrives when ready, so order in stages: light dishes like edamame or hiyayakko first, then karaage, grilled dishes and sashimi, with rice or noodles last. Call staff politely with sumimasen.

What are nomi-hodai and tabe-hodai?

Nomi-hodai are all-you-can-drink plans and tabe-hodai are all-you-can-eat plans offered by some izakaya, usually with a time limit of around two to three hours. They can be convenient for groups, but ordering by the glass is perfectly fine. Non-alcoholic choices like oolong tea are widely available.

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More guides from Tokyo Paul: Edamame and Izakaya Snacks, Highball Bars and Whisky Cocktails, Craft Beer in Japan.