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You sit down, a tiny dish you never ordered lands in front of you, and the menu is a wall of handwritten kanji. In 2026, with more izakaya using tablet menus and more visitors arriving than ever, the confusion has not gone away. It has just moved to a screen. This guide explains what to order, in what order, and what is going on at your table.
What an Izakaya Really Is
The word izakaya (ee-zah-kah-yah) comes from i (to stay) and sakaya (sake shop). In the Edo period, sake merchants began letting customers drink on the spot, and a few simple snacks followed. Four centuries later, the idea is the same: drinks come first, Food supports them, and the evening is slow.
That is why izakaya are not built for a fast dinner. Dishes are small and meant to be shared. They arrive one after another over two or three hours. Coworkers use them to unwind, friends use them to catch up, and the loosened-tie atmosphere is part of the point. Think of it as a Japanese pub where the food is taken seriously.
The First Round: “Toriaezu Nama”
Almost every table begins with the same phrase: toriaezu nama (toh-ree-eh-zu nah-mah), meaning “for now, a draft beer.” It is a habit, not a rule. Ordering one drink for everyone gets the evening started together, and it buys time to read the menu.
When the glasses arrive, wait for everyone to be served, then say kanpai (kahn-pie). The first sip from a frosted mug, with condensation running down the glass, is a small ritual. If you are with Japanese friends, you will notice people top up each other’s glasses rather than their own. Do the same and you will fit right in. If you don’t drink beer, ordering something else is perfectly fine.
Otoshi and the Rhythm of the Night
That small dish that appears without being ordered is called otoshi (oh-toh-shee), also known as tsukidashi. It works as a seating charge, usually 300 to 500 yen per person. You might get simmered vegetables, tiny pickled fish, sesame tofu or a spoonful of marinated squid. It is not a scam, and it is not optional at most traditional places. Treat it as your first snack.
Order in waves. Ask for two or three dishes with your first drinks, then add more as you finish. Ordering everything at once is not wrong, but the kitchen will send it out in whatever order it is ready, and you lose that slow, unfolding rhythm. Plates go in the middle of the table, and you take food onto your small plate with the serving chopsticks or your own, depending on the group.
Cold and Simple Starters
Start light. These dishes are quick to arrive and pair well with a cold drink.
- Edamame: young soybeans boiled in salted water and eaten straight from the pod. Squeeze the beans into your mouth and leave the shells in the bowl.
- Hiyayakko: chilled silken tofu with ginger, spring onion and soy sauce. It tastes clean and cool and resets your palate between richer dishes.
- Tsukemono moriawase: an assortment of Japanese pickles, crunchy and salty, with a sharp tang.
- Sashimi moriawase: a mixed plate of sliced raw fish. Quality varies by place, so it is a good order when the menu board shows the day’s catch.
- Potato salad: creamy, slightly sweet and surprisingly beloved. Japanese potato salad is mashed with cucumber and sometimes ham, and it is a comfort-food staple.
Fried and Grilled Dishes Worth Ordering
Once the first drinks are going, move on to the hot food. Karaage (kah-rah-ah-geh) is Japanese fried chicken. The pieces are marinated in soy, ginger and garlic, coated in potato starch, and fried until the crust crackles. Squeeze the lemon wedge over the top if one is provided.
Tamagoyaki is a rolled omelette, layered and slightly sweet, sometimes made with dashi so it is soft and juicy. Agedashi tofu is lightly fried tofu in a warm dashi broth, with grated daikon on top. Gyoza, pan-fried dumplings, turn up on many menus too.
For something heartier, look for grilled fish like hokke (Atka mackerel), split open and charred with salt, or yaki-nasu, grilled aubergine with ginger. The skin chars, the flesh stays soft, and the smoky smell drifts across the room.
Finish with shime, the “closing” dish. Typical choices are ochazuke (rice with hot tea or dashi poured over), yaki-onigiri (grilled rice balls brushed with soy) or a small bowl of noodles. It is the Japanese way of ending an evening of drinking on something warm and filling.
Yakitori Decoded
Yakitori, grilled chicken skewers, is a classic izakaya staple, and the menu can be intimidating because each skewer is a different part of the bird. Learn a few and you can order with confidence.
- Negima: thigh meat alternating with leek. A safe, juicy first pick.
- Momo: plain thigh.
- Tsukune: minced chicken meatball, often served with a raw egg yolk for dipping.
- Kawa: crispy skin, grilled until the fat renders.
- Hatsu: heart, with a firm, clean bite.
- Nankotsu: cartilage, crunchy and a little chewy.
Skewers come in two styles: shio (salt) and tare (a sweet soy glaze). Salt shows off the meat, while tare adds a caramelised sweetness. If you want to taste the difference, order the same cut both ways. Many places do not mind you asking for one or the other with “shio de” or “tare de.”
Drinks Beyond Beer
- Highball: whisky and soda over ice, light and dry. It has become the standard companion to fried food.
- Chuhai: shochu mixed with soda and fruit flavour, such as lemon, grapefruit or plum. It is sweeter and easy to drink.
- Nihonshu (sake): ask for karakuchi (kah-rah-koo-chee) for dry or amakuchi (ah-mah-koo-chee) for sweeter. It arrives in a small flask called a tokkuri with tiny cups.
- Shochu: a distilled spirit made from sweet potato, barley or rice. Order it rokku (on the rocks), mizuwari (with water) or oyuwari (with hot water).
- Umeshu: sweet plum liqueur, served on the rocks or with soda.
- Oolong tea: the standard non-alcoholic choice, available everywhere.
Ordering in 2026: Tablets, QR Codes and Key Phrases
The biggest change since 2024 is how you place your order. More izakaya, especially larger chains, now use tablets or QR codes on the table. You scan, choose a language, tap your items and wait. Smaller, traditional places still rely on shouting for staff, and that is part of the charm.
Learn these phrases:
- Sumimasen (soo-mee-mah-sen): excuse me, used to call staff
- Kore o kudasai (koh-reh oh koo-dah-sai): this one, please
- Oishii (oy-shee): delicious
- Okaikei onegaishimasu (oh-kai-kay oh-neh-guy-shee-mas): the bill, please
At the end, do not wait for the bill to arrive at the table. Staff often give you a slip, and you pay at the register by the door. Tipping is not done. Cash is still safest at small places, though card and QR payments are more common than they were two years ago.
2026 Budget Reality
Prices have crept up since 2024 because of ingredient and labour costs, though izakaya remain one of Japan’s better-value ways to eat out. These figures are per person for a full evening with food and a few drinks.
- Budget (2,500–3,500 yen): a chain izakaya with tablet ordering. Draft beer costs about 450–600 yen, most skewers 150–300 yen, and small dishes 300–500 yen. An all-you-can-drink plan (nomihodai, noh-mee-hoh-dye) usually adds 1,500–2,500 yen for around two hours.
- Mid-range (4,000–6,000 yen): an independent izakaya with better sashimi, regional sake and charcoal-grilled yakitori. Expect beer at 600–750 yen and sake from 700–1,000 yen per glass.
- Comfortable (7,000–12,000 yen or more): a refined izakaya with seasonal courses, premium sake and fresh seafood. Some offer a set course (kōsu) at a fixed price.
Many places also add 10 percent consumption tax or a service fee on top of the otoshi. Check whether the menu prices include tax before you add up your order.
Frequently Asked Questions
Is tipping expected at an izakaya?
No. Tipping is not part of Japanese dining culture, and leaving money on the table can cause confusion. Good service is considered standard. The best way to show thanks is a polite “gochisousama deshita” (thank you for the meal) as you leave, and a smile.
What is otoshi and can I refuse it?
Otoshi is a small appetiser served automatically, and it works as a seating charge of about 300–500 yen per person. At most traditional izakaya you cannot decline it. It is not a scam, and the dish itself is usually a tasty bite of seasonal food.
How much does an izakaya meal cost in 2026?
Most visitors spend 2,500–3,500 yen at a chain izakaya and 4,000–6,000 yen at an independent one, including food and several drinks. Premium places cost more than 7,000 yen. Adding an all-you-can-drink plan or ordering sake by the bottle will raise the bill.
Do I need to speak Japanese to order at an izakaya?
No. Many izakaya in major cities have tablet menus with English, picture menus or staff who can point things out. In rural areas, English is less common. A few phrases like “sumimasen” and “kore o kudasai,” plus pointing at the menu, will get you through easily.
Can I go to an izakaya alone?
Yes. Solo diners are common, especially at counter seats where you can watch the cook work the grill. Order a drink and a few small dishes, then add more as you go. Smaller places are often welcoming, and counter staff may chat if the language allows.
📷 Featured image by ayumi kubo on Unsplash.
