Izakaya in Japan: What to Expect and How to Order
An izakaya is where much of Japan eats and drinks in the evening: a casual pub with a long menu of small dishes, cold drinks and a lively room. It is also one of the most rewarding meals a visitor can have, and one of the most confusing the first time, because the food arrives in waves, a dish appears that you did not order, and nobody tells you what the rules are. This guide is the izakaya-specific companion to our general posts. It explains what to expect from the door to the bill, with a menu table, a drinks table and the Japanese you need. We do not repeat the general restaurant manners here, so it is worth reading the etiquette guide linked below as well.
The short version
- An izakaya is an informal pub where you order several small dishes to share, along with drinks, over an hour or two.
- You will usually be given a small dish and a charge for it, called (otōshi). It appears on the bill and is normal, not a scam.
- Drinks come first. Many groups start with (toriaezu bīru), 'beer for now', and order food in rounds afterwards.
- Call staff with (sumimasen) or press the button or use the tablet. Tipping is not done.
- Busy places may give you a time limit, often two hours, and all-you-can-drink deals (, nomihōdai) usually have one too.
- As a rough rule of thumb, ¥3,000 to ¥5,000 per person is common, but check the menu, because we have no official figure for it.
What is an izakaya?
Japan's national tourism organisation (JNTO) describes an izakaya as a casual Japanese pub serving drinks and a variety of food, informal and not expensive, and compares it to an Irish pub or a tapas bar. Its nightlife page adds that in an izakaya the emphasis is as much on eating as on drinking. The word is written (, izakaya), and the dishes are small and meant to be shared. Not every izakaya is the same, though, and the type you walk into changes what happens next.
| Type | What it is like | Good to know |
|---|---|---|
| Chain izakaya | Large, bright and busy, with a picture menu, often a tablet, set courses and all-you-can-drink deals | The easiest for a first visit. Time limits are common at busy hours, and some chains do not charge , so check the menu |
| Independent izakaya | A small family-run pub with a handwritten menu, a counter and a few tables | The menu may have dishes of the day that are not on any list. Ask and point |
| (, yakitori-ya) | A pub that specialises in chicken grilled on skewers over charcoal, usually with a counter | You order skewers by part of the chicken. Our menu table below lists the common ones |
| (, tachinomi) | A standing bar with high tables or a counter and no chairs, often cheap and quick | A common style in large cities, good for one or two drinks and a few snacks. We could not check JNTO for details, so look at the prices on the door |
| (, robatayaki) | A pub where fish, meat and vegetables are grilled at an open hearth in front of you | Often more of an occasion and more expensive. Prices vary, so read the menu before you sit |
Getting in and getting seated
Stand just inside the door and wait. Staff will greet you with (irasshaimase) and ask (nanmeisama desu ka), 'how many people?'. Answer with the number, for example (futari desu). If the place is full, you may be asked to wait or told to come back later. Many izakaya take bookings, and on a Friday evening a booking makes things much easier.
| Seat | Japanese | What to expect |
|---|---|---|
| Counter seat | (, kauntā) | Good for one or two people and for watching the cook. Staff are close, so ordering is easy |
| Table seat | (, tēburu) | The usual choice for groups. Shoes stay on |
| Raised tatami room | (, zashiki) | You take your shoes off before stepping up, as Aichi's official tourism site notes for Japanese-style rooms. Wear clean socks and put your shoes neatly in the rack or on the shelf |
Busy pubs in city centres may ask you to leave your table after a fixed time. JNTO's nightlife page says that on busy nights some izakaya have a two-hour time limit for all customers, and that many izakaya offer nomihōdai, or all-you-can-drink plans. If staff tell you a time limit when you sit, they are being helpful, not rude.
(otōshi), the table charge
Soon after you sit, a small plate arrives that you did not order: a little salad, some pickles or a small simmered dish. This is called (, otōshi). JNTO's nightlife page does not use the word, but describes the idea: a small dish, included in the per-person cover charge that some places levy, may be brought to you before you have ordered anything. Aichi's official tourism site says the appetiser is included in the cover charge and, if you do not wish to receive it, to consult the staff.
- It is a table charge per person, not per dish, and it is normally a few hundred yen. We could not find an official figure, so treat that as a typical amount and not a rule.
- Most places serve it automatically and some let you decline if you ask politely before it arrives, but do not count on it.
- Eat it. It is part of what you are paying for, and it is a small taste of the cook's style.
- It is not a scam: the charge is part of how the pub makes its money. It will appear on the bill as or as (, sekiryō), a seat charge.
- Some large chains do not charge one. The menu or a sign usually says so.
Our general guide to Japanese restaurant etiquette for tourists covers the oshibori, chopsticks and tipping in more detail, and we leave those to it.
The first drink and ordering in rounds
Order your drinks first. Aichi's official tourism site says to order your favourite drink first, then the food, and notes that many people say (toriaezu bīru), meaning 'beer to begin with'. In a group, everyone usually says what they want so that the drinks arrive together and the first toast happens at once. You are free to ask for tea or a soft drink instead of beer.
- Order drinks, wait for them to arrive, then say (, kanpai) together before anyone takes a sip.
- Order a few dishes at a time. They arrive in the order the kitchen finishes them, not in a set sequence.
- Order another round when plates are nearly empty. You can order more at any time.
- Finish the starchy dish, such as (ochazuke) or noodles, last. It is a traditional way to end the night.
Sharing small plates
Dishes go to the middle of the table. JNTO's izakaya page says that each guest is given a small plate, a (, torizara), for taking a portion from the shared dish. Take what you want with the serving chopsticks if they are provided, or with your own if not, and pass things around. Group orders of three to five dishes for two people are normal, and you can add more later.
What to order: the food menu
| Japanese | Reading | What it is |
|---|---|---|
| (sashimi) | Sliced raw fish, usually a mixed plate | |
| (yakitori) | Chicken skewers grilled over charcoal, ordered by part | |
| (momo) | Thigh meat, a juicy and safe first choice | |
| (negima) | Chicken pieces alternating with a piece of leek | |
| (tsukune) | Minced chicken, shaped into a meatball on a skewer | |
| 皮 | (kawa) | Chicken skin, grilled until crisp |
| (sunagimo) | Gizzard, with a firm, chewy texture | |
| (karaage) | Fried chicken pieces, a favourite at every table | |
| (edamame) | Salted soya beans in the pod, a classic with beer | |
| (hiyayakko) | Chilled tofu, usually with ginger, spring onion and soy sauce | |
| (dashimaki tamago) | Rolled omelette made with stock, soft and savoury | |
| (poteto sarada) | Japanese-style potato salad, creamy and often with cucumber or ham | |
| (yakizakana) | Grilled whole fish or a fillet, such as mackerel or salmon | |
| (kushikatsu) | Breaded and deep-fried skewers of meat or vegetables | |
| (ochazuke) | Rice with green tea or stock poured over it, a light way to finish |
At a yakitori place, Aichi's official guide says to choose between 塩 (, shio), salt-grilled, and (, tare), a sweet and savoury sauce. Used skewers go in the holder or pot on the table. Menus change by season and by shop, so treat this table as a starting list, not a full menu.
What to drink: the drinks menu
| Japanese | Reading | What it is |
|---|---|---|
| (nama bīru) | Draught beer, often shortened to 生 (, nama). The usual first order | |
| (haibōru) | Whisky and soda over ice, light and dry | |
| (chūhai) | Shōchū with soda and fruit flavour, such as lemon or grapefruit | |
| (sawā) | Similar to chūhai, a spirit with soda and fresh or flavoured fruit | |
| (nihonshu) | Sake, served by the glass or in a small flask (, , tokkuri) | |
| (atsukan) | Sake served hot | |
| (nurukan) | Lukewarm sake, gently warmed | |
| (hiya) | Sake at room temperature. Chilled sake is (, reishu), though some menus use loosely for cold | |
| (shōchū) | A distilled spirit, drunk in several ways | |
| (rokku) | On the rocks, served over ice | |
| (mizuwari) | Diluted with cold water | |
| (oyuwari) | Diluted with hot water, popular in winter | |
| (umeshu) | Sweet plum liqueur, served with ice, water or soda | |
| (sofuto dorinku) | Soft drinks, which every izakaya has | |
| (ūroncha) | Oolong tea, the usual non-alcoholic choice |
JNTO's izakaya page lists chūhai (shōchū with soda and fruit), sake served hot or cold, umeshu and oolong tea among the usual drinks, and Aichi's site describes hot (atsukan), body-temperature (nurukan) and room-temperature or chilled (hiya) sake. Ask staff what they have if you are unsure: they will often be glad to suggest a drink to go with your food. If you do not drink alcohol, you are very welcome, so order oolong tea or a soft drink and enjoy the food.
(, nomihōdai), all-you-can-drink
Many izakaya offer a fixed price for unlimited drinks, , usually for a set time. JNTO's nightlife page says these plans typically last one to two hours and that drinks come from a designated part of the menu. Some deals bundle a number of dishes in a course (, , kōsu) with the drinks. They suit a large group that will drink steadily, and they suit a quiet drinker less well.
- Check the time limit and the last-order time for drinks. You usually need to keep ordering inside the window.
- Check which drinks are included. Premium sake, cocktails or certain spirits may cost extra.
- Decide whether the plan is worth it: add up what you would normally drink in two hours before you say yes.
- The whole table usually has to join. We could not verify this on an official page, so ask the staff.
Calling staff and ordering systems
JNTO notes that many izakaya have table service, and that you can call 'sumimasen!' to get a server's attention. In practice, nobody will come until you ask. Raise your hand a little, say clearly and wait. Do not shout, click your fingers or wave.
| System | How it works | Tip |
|---|---|---|
| Calling staff | Say and give your order out loud, or point at the menu | Wait until staff have finished with the table they are serving |
| Call button | Press the button on the table and a chime sounds at the counter | Press once and wait. Staff will come over |
| Tablet or QR menu | Order from a screen at your table or from your phone, often with photos and an English option | Check the language setting first, and keep an eye on the confirm button |
| Picture menu | A menu with photos or a set course | Point at the item and say 'this one, please' |
We could not find an official source for tablets and call buttons at izakaya, so treat this table as common practice. The words you need for staff and orders are in our guide to how to order food in Japanese.
Smoking
Japan's Ministry of Health, Labour and Welfare (MHLW) says that since the rules took full effect on 1 April 2020, many facilities, including restaurants, must be smoke-free indoors by default. Smoking is only allowed in a designated smoking room and the room must display a sign, and people under 20 may not enter smoking areas. Bars and similar venues that mainly sell drinks may allow indoor smoking if they display a sign and keep under-20s out. The ministry's page also points to a separate rule for small existing restaurants, whose details we could not open. So in practice, most izakaya are now smoke-free inside, but some small, older ones may still allow smoking. Look for a sign at the door, ask when you book, and do not assume.
Paying
You usually pay at the register when you leave, not at the table. Take the bill slip from the table or the holder, or say (okaikei onegaishimasu) to be given it, and bring it to the counter. Tipping is not done. JNTO's nightlife page says there is no need to worry about tipping, as it is 'unheard of' in Japan.
- Many izakaya accept cards, but small ones may take cash only, so carry some. See how much cash to bring below.
- Expect one bill per table. Splitting by person is common and is called (, warikan). Say , or ask in advance if the place can do separate bills.
- Check the bill for , the table charge, and for any nomihōdai course you ordered.
- Say (gochisōsama deshita) when you leave. It is friendly and welcome.
Planning what to carry? Our post on how much cash to bring to Japan explains why some small places still prefer coins and notes. Izakaya toilets can be small and shared; Japanese toilets and how to use them covers the buttons and the slippers you may find.
How much does it cost?
We found no official JNTO figure for the cost of an evening at an izakaya, and prices vary with the city, the kind of place and how much you drink. As a loose rule of thumb, ¥3,000 to ¥5,000 per person is a common budget for a few dishes and a few drinks, including the table charge. A small independent place may be below that, and a robatayaki or a late night with sake may be above it. The menu is always your best guide: look at the price of a draught beer and a plate of skewers, then add the .
Etiquette that matters at an izakaya
- In a group, do not pour your own drink first. Pour for the people next to you, and they will pour for you. If you prefer not to drink, say so politely or leave your glass full. This is a common custom but we did not find an official source for it.
- Wait for everyone's drink and say before the first sip.
- Do not stay for hours at peak time, especially if there is a queue. If you want a long evening, book or go earlier or later.
- Order food regularly. A pub that sells drinks and snacks expects you to eat as well as drink.
- Keep your voice at a friendly level. Izakaya are loud, but not loud enough for shouting.
- Find out the last-order time and place your final order before it passes. Many places have a (, rasuto ōdā) about half an hour before closing, but the time varies, so ask.
Japanese phrases for the izakaya
| Japanese | Reading | Meaning |
|---|---|---|
| 「」 | (otōshi) | The automatic small dish and table charge |
| 「。」 | 。 (nomihōdai wa arimasu ka.) | Do you have all-you-can-drink? |
| 「。」 | 。 (toriaezu nama de onegaishimasu.) | A draught beer for now, please. |
| 「。」 | 。 (edamame o hitotsu onegaishimasu.) | One edamame, please. |
| 「。」 | 。 (torizara o kudasai.) | Could I have a small plate, please? |
| 「。」 | 。 (osusume wa nan desu ka.) | What do you recommend? |
| 「。」 | 。 (rasuto ōdā wa nanji desu ka.) | What time is last order? |
| 「。」 | 。 (okaikei onegaishimasu.) | The bill, please. |
| 「！」 | ！ (kanpai!) | Cheers! |
To practice the quantity words used in these phrases, see our Japanese numbers page, and the Japanese lessons on NihongoTech.
Sources and what we could not check
Checked on 20 October 2026: JNTO's izakaya dining guide (the definition, torizara and the drinks); JNTO's nightlife page (cover charge, nomihōdai plans, the two-hour limit on busy nights, table service, no tipping); Aichi's official tourism guide to izakaya (otoshi, ordering drinks first, toriaezu bīru, sake temperatures, shio and tare, shoes off in Japanese-style rooms); and the Ministry of Health, Labour and Welfare's passive smoking page (the April 2020 rules). We could not verify on an official page: tachinomi and robatayaki, tablets and call buttons, last-order times, pouring etiquette and the cost range, which is a rule of thumb. The exemption for small existing restaurants was not detailed on the pages we opened, so check the sign at the door.