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<\/p>\nThis article was produced by National Geographic Traveller (UK).<\/p>\n
Glowing red lanterns, smoke unfurling from grills and animated conversations drifting into narrow alleyways \u2014 these are often travellers\u2019 first clues they\u2019ve found an izakaya. Inside these traditional Japanese pubs, friends and colleagues gather over drinks and a succession of small sharing plates. The tradition traces its roots to the Edo period (1603-1868), when sake shops began allowing customers to drink on site, serving sake alongside simple snacks. Today, izakayas remain an integral part of Japan\u2019s culture and one of the best places for travellers to experience everyday life. From slow-simmered stew to crisp fried chicken, here are five izakaya dishes every visitor should try.<\/p>\n
Yakitori<\/p>\n
Among the most iconic izakaya dishes is yakitori \u2014 sizzling chicken skewers cooked over coals. Its origins date back to the Meiji period (1868-1912), when street vendors skewered less desirable cuts of meat. After the Second World War, cheaper poultry became more widely available, transforming this humble snack into an izakaya staple. Skewers are typically finished with either salt or tare \u2014 a glaze of\u00a0soy sauce, mirin and sugar.<\/p>\n
Travellers can try authentic yakitori in Tokyo. Join the Shinbashi district\u2019s after-work crowds as they spill into backstreet bars; wander Omoide Yokocho\u2019s lantern-lit alleyways; or venture to the Koenji district, where small izakayas draw creative locals.<\/p>\n
Pair it with: A Japanese Highball. Whisky and soda refresh the palate between the chargrilled bites.<\/p>\n
Sashimi<\/p>\n
Meticulously sliced and expertly prepared, sashimi lets the quality of the fish speak for itself. Unlike sushi, these thin slivers are served without rice, and izakaya menus feature everything from maguro (tuna) and sake (salmon) to prized uni (sea urchin). Chefs spend years honing their knife skills, tailoring every cut to the fish\u2019s texture.<\/p>\n
Modern techniques took shape during the Edo period, but it was the introduction of refrigeration in the 1930s that helped spread sashimi\u2019s popularity far beyond Japan\u2019s coastal communities. For some of the country\u2019s finest sashimi, head to izakayas around Kanazawa\u2019s historic Omicho Market. Ask for the chef\u2019s osusume (recommendation) to sample the day\u2019s freshest catch.<\/p>\n
Pair it with: A chilled junmai ginjo sake. The floral aromas complement the fresh seafood without overpowering its flavour.<\/p>\n
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Gyoza are enjoyed with a dipping sauce made from soy sauce, rice vinegar and la-yu (Japanese chilli oil).<\/p>\n
GMVozd, Getty Images<\/p>\n
Gyoza<\/p>\n
These piping-hot, half-moon-shaped parcels are ideal for sharing over drinks. Adapted from Chinese jiaozi (dumplings), Japanese gyoza have thinner pastry and a higher ratio of filling. Yaki gyoza, the style most commonly served in izakayas, are pan-fried before being briefly steamed, creating crisp bases and tender tops. Pork with cabbage and garlic is the classic filling, although seafood and vegetable versions are also popular \u2014 all typically enjoyed with soy sauce, rice vinegar or chilli oil. For some of Japan\u2019s best gyoza, head to the cities of Utsunomiya, in Tochigi Prefecture, and Hamamatsu, in Shizuoka Prefecture. The friendly rivalry has made both regions synonymous with the dish.<\/p>\n
Pair it with: A Japanese lager such as Asahi Super Dry or Sapporo. Their clean, dry finish pairs perfectly with the crisp pastry.<\/p>\n
Karaage<\/p>\n
Crunchy and golden on the outside, with a juicy chicken centre, karaage is one of the most irresistible dishes on an izakaya menu. Drawing on Chinese techniques for frying tofu, karaage, like yakitori, became a post-war favourite as affordable poultry became more widely available. Bite-sized pieces of chicken thigh are marinated in soy sauce, sake, ginger and garlic before they\u2019re lightly coated in potato starch and deep-fried. Its thin, crisp coating helps set it apart from American-style fried chicken.<\/p>\n
Tokyo\u2019s Ginza district and Usa, a city in \u014cita Prefecture on Kyushu Island, both have a long history of making karaage, while Nakatsu, on \u014cita Prefecture\u2019s northern coast, is known as Japan\u2019s karaage capital.<\/p>\n
Pair it with: A Lemon Sour. Shochu (a traditional distilled spirit), fresh lemon juice and soda cut through the rich coating.<\/p>\n
Oden<\/p>\n
As winter approaches, simmering pots of oden become a familiar sight in izakayas across Japan. This comforting one-pot dish centres on dashi \u2014 an umami-rich broth made from kombu (kelp) and katsuobushi (dried bonito flakes). Ingredients such as daikon radish, tofu and nerimono (fish cakes) cook throughout the day until they become tender. Karashi (Japanese hot mustard) is traditionally served on the side for an optional kick.<\/p>\n
While every region has its own take, Shizuoka Prefecture on the Pacific coast of Honshu Island is particularly renowned for its version, made with a darker broth and beef tendon. Aoba Oden Street in Shizuoka City is one of the best places to try it.<\/p>\n
Pair it with: A warm junmai (pure rice) sake. Its smooth, comforting character complements the savoury broth.<\/p>\n
Three Izakaya Etiquette Tips1. Expect Otoshi
Don\u2019t be surprised if a small appetiser appears before anyone has ordered. Known as otoshi, it\u2019s a customary cover charge accepted when taking a table.<\/p>\n
2. Begin With a Toast
It\u2019s common to begin an order with a round of beer. Once everyone\u2019s drinks have arrived, raise a glass and say kanpai (cheers) before taking a sip.<\/p>\n
3. Mind Your Chopsticks
No matter where you\u2019re dining, make sure you never pass food directly from one pair of chopsticks to another. This action is linked with Buddhist funerals and is considered a Japanese dining taboo.<\/p>\n
Published in the October 2026 issue by National Geographic Traveller (UK).<\/p>\n