The izakaya is Japan's most social dining format — a hybrid of pub and restaurant where food and drinks arrive continuously over a long, relaxed evening. Mastering the ordering rhythm unlocks one of Japan's great experiences.
The First Order: Drinks
At most izakaya, a server appears within minutes of sitting and the first question is about drinks (nomimon). The standard opening order: toriaezu biru (ビール for now — "a beer to start"). This signals you want to begin immediately and will order food separately. Draft beer (nama biru, ¥500–700) arrives quickly; menus follow. This sequence — drinks first, then study the menu — is standard Japanese izakaya timing.
Drink Options Beyond Beer
Highball (ハイボール): Whisky and soda, ¥400–600, endlessly refreshable. Chu-hi (チューハイ): Shochu with juice or soda — lemon, grapefruit, and ume (plum) are the most popular. ¥400–550. Sake (日本酒): Served hot (atsukan) or cold (rei-shu) by the tokkuri flask or masu cup. ¥500–900. Shochu (焼酎): Japanese distilled spirit, drunk on the rocks (on the rock), with water (mizuwari), or hot water (oyuwari). Umeshu (梅酒): Plum wine, sweet and approachable. ¥500–700 by the glass.
Essential Food Dishes to Order
Edamame (枝豆): The first food order — salted steamed soybeans, eaten from the pod. ¥300–500. Karaage (唐揚げ): Japanese fried chicken, almost always exceptional. ¥500–800. Yakitori (焼き鳥): Grilled chicken skewers — order tare (sauce) or shio (salt), 2–3 per person. ¥150–300 per stick. Gyoza (餃子): Pan-fried dumplings, crispy-bottomed, served with soy and vinegar dip. ¥400–600. Sashimi moriawase (刺身盛り合わせ): Assorted raw fish — the quickest way to assess an izakaya's seafood quality. ¥900–1,500. Agedashi tofu (揚げ出し豆腐): Lightly fried tofu in dashi broth — Kyoto-influenced izakaya staple. ¥400–600.
The Otoshi: The Automatic Charge
Almost all izakaya automatically bring a small starter (otoshi) when you sit down, regardless of whether you ordered it. This serves as a cover charge (¥300–500) — it appears on your bill automatically. It's not optional. Treat it as a welcome snack and order from the menu once it arrives.
Ordering More Efficiently
Many modern izakaya have tablet ordering systems on the table — press the item picture and quantity, then confirm. This eliminates menu language barriers entirely. For traditional izakaya with handwritten menus: point at items (pointing is acceptable here), say the number of portions ("hitotsu" = one, "futatsu" = two), and use "kore" (this) while pointing. The phrase osusume wa nan desu ka? (何がおすすめですか) — "what do you recommend?" — almost always produces a helpful response.
Paying and Leaving
Say okaikei onegaishimasu (お会計おねがいします) to request the bill. Most izakaya don't split bills automatically — the group pays together, then divides among yourselves. Tipping: not done, not expected. The phrase gochisosama deshita (ごちそうさまでした) — literally "it was a feast" — said to the staff as you leave is the conventional thank-you for a meal.