Izakaya Exterior Gotanda

An () is a type of informal Japanese bar that serves alcoholic drinks and snacks. are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern.

Etymology

The word entered the English language by 1987. It is a compound word consisting of ("to stay") and ("sake shop"), indicating that originated from sake shops that allowed customers to sit on the premises to drink. are sometimes called ('red lantern') in daily conversation, as such paper lanterns are traditionally found in front of them.

History

Anecdotes and songs that appear in the show that -style establishments existed in Japan at the early 700s. There is a record dating to 733 when rice was collected as a brewing fee tax under the jurisdiction of the government office called . In the , written in 797, there is a record of King Ashihara who got drunk and was murdered in a tavern in 761.

The full-scale development of began around the Edo period (1603–1867). At liquor stores that used to sell alcohol by weight, people began to drink alcohol while standing. Gradually, some began using sake barrels as stools for their customers, and gradually began to offer simple snacks called .「飲食事典」本山荻舟　平凡社　p29　昭和33年12月25日発行 Historian Penelope Francks points to the development of the in Japan, especially in Edo and along main roads throughout the country, as one indicator of the growing popularity of sake as a consumer good by the late 1700s.

An in Tokyo made international news in 1962 when Robert F. Kennedy ate there during a meeting with Japanese labor leaders.

and other small pubs or establishments are exempted from an indoor smoking ban that was passed by the National Diet in July 2018 and fully enforced since April 2020.

Dining style

are often likened to taverns or pubs, but there are a number of differences.

Depending on the , customers either sit on tatami mats and dine from low tables, as in the traditional Japanese style, or sit on chairs and dine from tables. Many offer a choice of both as well as seating by the bar. Some restaurants are also style, literally translated as "drinking while standing".

Usually, customers are given an (wet towel) to clean their hands; the towels are cold in summer and hot in winter. Next, a tiny appetizer, called an in the Tokyo area or in the Osaka-Kobe area, is served. It is local custom and usually charged onto the bill in lieu of an entry fee.

The menu may be on the table, displayed on walls, or both. Picture menus are common in larger . Food and drink are ordered throughout the course of the session as desired. They are brought to the table, and the bill is added up at the end of the session. Unlike other Japanese styles of eating, food items are usually shared by everyone at the table, similar to Spanish tapas.

Common styles of dining in Japan are ("all you can drink") and ("all you can eat"). For a set price per person, customers can continue ordering as much food and/or drink as they wish, usually with a time limit of two or three hours.

dining can be intimidating to non-Japanese because of the wide variety of menu items and the slow pace. Food is normally ordered slowly over several courses rather than all at once. The kitchen will serve the food when it is ready, rather than in the formal courses of Western restaurants. Typically, a beer is ordered when one is sitting down before perusing the menu. Quickly prepared dishes such as or edamame are ordered first, followed with progressively more robust flavors such as or , finishing the meal with a rice or noodle dish to fill up.

Typical menu items

offer a wide variety of dishes. Items typically available are:

Alcoholic drinks

*Sake, a Japanese alcoholic beverage made by fermenting polished rice
*Beer ()
*
*Cocktails
**Sour mix ()
**
*Wine
*Whisky

Some establishments offer a bottle-keep service, allowing a patron to purchase an entire bottle of liquor (usually or whisky) and store the unfinished portion for a future visit.

Food

food is usually more substantial than tapas or ''mezze''. Many items are designed to be shared. Menu items may include:
*Edamameboiled and salted soybean pods
*various vegetables served with a sesame dressing
*bite-sized fried chicken
*grilled meat or vegetable skewers
*Salads
*Sashimislices of raw fish
*chicken wings
*Tofu
**deep-fried tofu in broth
**chilled silken tofu with toppings
*pickles
*grilled noodles
*grilled chicken skewers

Rice dishes such as and noodle dishes such as are sometimes eaten to conclude a drinking session. For the most part, Japanese customers do not eat rice or noodles ("staple food") at the same time as they drink alcohol, since sake, brewed from rice, traditionally takes the place of rice in a meal.

Types

were traditionally down-to-earth places where men drank sake and beer after work. However, modern customers are more likely to include independent women and students. Many today cater to a more diverse clientele by offering cocktails and wines and a sophisticated interior. Chain are often large and offer an extensive selection of food and drink, allowing them to host big, sometimes rowdy, parties. Watami, Shoya, Shirokiya, Tsubohachi, and Murasaki are some of the well known chains in Japan.

are often called ("red lantern"), after the red paper lanterns traditionally displayed outside. Today, the term usually refers to small, non-chain . Some unrelated businesses that are not also sometimes display red lanterns.

Cosplay became popular in the 2000s. The staff wear costumes and wait on customers. In some establishments, shows are performed. Costumes include those for butlers and maids.

Establishments specialising in are called . They usually take the form of street stalls with seating and are popular in winter.

are places in which customers sit around an open hearth on which chefs grill seafood and vegetables. Fresh ingredients are displayed for customers to point at whenever they want to order.

specialise in , grilled chicken skewers. The chicken skewers are often grilled in front of customers.

File:Asakusa_-_panoramio_-_Ryuetsu_Kato.jpg, street stall on the grounds of Sensō-ji in Asakusa
File:Robatayaki.jpg, Activity at a . Seafood and vegetables to cook displayed
File:Typical yakitori 001.jpg, Chicken skewers ()

See also

*Cuisine of Japan
*List of public house topics
*Ramen shop
*
*Kafana

References

Bibliography

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*
*
*

Further reading

*''Izakaya: The Japanese Pub Cookbook'' (2008) by Mark Robinson, photographs by Masashi Kuma, , Kodansha International
''Izakaya: Japanese Bar Food''
(Hardie Grant Publishing 2012), photographs by Chris Chen. .
''Izakaya''
by Hideo Dekura (New Holland Publishers 2015). .

External links

{{Portal bar, Beer, Society, Food, Japan, Liquor, Wine

Drinking culture
Japanese restaurants
Japanese words and phrases
Pubs
Restaurants by type
Types of drinking establishment
Drinking establishments in Japan