A first-timer’s guide to Tokyo’s neighbourhood izakaya

An izakaya is less about a single meal and more about sharing a succession of small dishes. The best evenings feel informal, local and pleasantly unhurried.

Order in rounds

Begin with drinks and two or three dishes for the table—edamame, grilled chicken, sashimi or seasonal vegetables. Add more as you go. This keeps hot food arriving fresh and makes it easier to discover what everyone enjoys.

Understand the small table charge

Many izakaya serve otoshi, a small appetizer that also functions as a seating charge. It is customary and usually appears automatically. Cashless payment is common in larger areas, but a little cash remains useful in family-run places.

Leave room for the finish

A bowl of ochazuke, grilled rice ball or noodles often closes the meal. Staff appreciate a simple gochisousama deshita—thank you for the meal—when you leave.

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