Nomikai Explained: How Japan's Office Drinking Parties Build Teams

On a weekday evening in any Japanese city, groups of coworkers in dark suits and office clothes file into an izakaya (a casual Japanese pub), settle around low tables or long counters, and raise their first glasses together. A senior colleague gives a short toast, a chorus of kanpai rings out, and for the next two hours the people who spend all day exchanging emails get to know one another over small plates and cold drinks. This is the nomikai, the Japanese drinking party.

This guide explains what a nomikai is for, how the evening is organized from the first toast to the last clap, and the small courtesies of pouring, seating and paying that make it run smoothly. It also covers the follow-up party called nijikai, the role of the nomikai in building trust at work, and how visitors and newcomers can take part comfortably, with or without alcohol.

What a Nomikai Is For

A nomikai (drinking party) is a gathering of colleagues, classmates or club members, usually held at an izakaya or restaurant. The related word enkai means a banquet, and a bonenkai is the year-end party. Nomikai are common in workplaces and schools, and they serve a clear purpose: people who work together get to know one another in a relaxed setting. In Japanese business culture, they are often treated as part of work rather than a private event.

The idea has even earned its own word. Nomunication is a blend of nomu (to drink) and the English word communication, and it describes how a shared drink can ease conversations that are hard to have in the office. The idea is that the trust built over a shared table carries back into daily work. There is also a tradition called bureiko, in which a spirit of friendly informality allows frank talk across ranks and remarks made during the evening are generally forgiven afterward.

How the Evening Unfolds

A nomikai follows a recognizable shape. Guests arrive and are shown to their seats, often a set course of food and a drinks package is prepared by the organizer, and the evening starts only when everyone has a drink in hand. A senior person gives a short speech and leads the toast. Only after the glasses have been raised do people start to eat and drink, so it is polite to wait.

Food arrives as shared plates, such as salad, grilled skewers, fried chicken, sashimi and rice dishes, and the conversation is usually lighter than office talk. Many izakaya charge a small cover fee for a starter dish called otoshi, which comes automatically with the first round. As the evening nears the end, the group often closes with a ceremonial hand clap called ippon-jime, led by one person after a short speech.

Kanpai, Seating and the First Toast

The toast is the heart of the ritual. Wait until everyone has a drink, then raise your glass with the group and say kanpai (cheers). When glasses touch, the custom is to hold your own glass slightly lower than those of more senior colleagues as a sign of respect. Order something that can be served quickly for the first round, so that the toast does not hold up the room.

Seating also follows a pattern. The kamiza, the seat of honor, is farthest from the door, and the most senior person sits there, while juniors sit nearer to the entrance in the shimoza. A newcomer or a guest should wait to be shown to a seat rather than choosing one. The arrangement mirrors the group's hierarchy and gives everyone a clear place to start.

Pouring Etiquette

In Japanese drinking culture, people do not fill their own glasses. Instead, you pour for the people next to you, and they pour for you. A junior colleague pours first for the most senior person nearby, and seniors often return the favor. When pouring for someone senior, hold the bottle with both hands, and when someone pours for you, lift your glass, hold it with both hands and take at least one sip before setting it down.

Keep an eye on glasses around you and top them up when they are nearly empty. If you prefer to pour for yourself, a friendly phrase exists for that too, and the act of self-pouring is called tejaku. The habit builds attention to others into the evening, which is part of why the nomikai creates such a warm feeling.

Nijikai and the Rounds of the Night

The official party is called the ichijikai (first party). Afterward, smaller groups may move to a second venue for a nijikai, a more casual gathering at a new bar, karaoke room or restaurant. Attendance is optional, and many people head home after the first round. A third round, called sanjikai, is rarer. A pre-party for those who arrive early is called a zerojikai.

Each round has its own mood. The first is formal and organized, with speeches and set courses. The second is looser, with smaller groups and more personal conversation, and the third, if it happens, tends to be quiet and late. Leaving after the first round is perfectly normal, and a polite thank-you to the organizer on your way out is welcome.

Paying, Organizers and Endings

A nomikai usually has an organizer, called a kanji, who books the venue, collects a set amount from each participant and sorts out the bill. Senior members often pay all or most of the cost, and attendees pay a fixed fee whether or not they drink. There is no tipping in Japan, and companies often ask for a ryoshusho, a payment receipt, rather than a standard itemized receipt. If you cannot attend, tell the organizer as early as possible, because venues often require a headcount in advance.

The evening ends with a ceremony. In ippon-jime, a single sharp hand clap, led by one person after a few words, marks the close of the party, and in the Kanto region the leader calls yo-i before the clap. A longer version, sanbonjime, uses a rhythm of claps, repeated three times. These short rituals give a satisfying sense of closure and send everyone home together.

Joining In With or Without Alcohol

Alcohol is common at a nomikai, but it is not required. Attendance is expected to some extent but is not formally compulsory, and no one should be pressed to drink. If you prefer not to, order oolong tea, a soft drink or non-alcoholic beer from the start and raise it for the toast like everyone else. Giving health reasons is widely accepted and understood. The legal drinking age in Japan is 20.

Visitors may find themselves at a nomikai through a business meeting, a language exchange or a club. A few easy habits help: arrive on time, wait for the toast, pour for your neighbors, try the shared dishes and thank the organizer. Hosts do not expect foreign guests to know every custom, so a warm attitude counts for more than perfect form.

Tips for Visitors

If you are invited, ask the organizer about the fee and the end time. Dress comfortably and be prepared to sit on a floor cushion at a low table in some venues. Try a little of everything, and ask what you are eating if a dish is unfamiliar. Keep conversation friendly and light,.

If you want to see a similar atmosphere on your own, many izakaya welcome small groups of travelers, and you can enjoy the same shared plates and the custom of pouring for one another. Check the restaurant's website for hours, reservation rules and any cover charge, since these vary by venue.

Further Reading

Nomikai on Wikipedia