How to order at an izakaya
An izakaya is a Japanese pub where food is ordered in small plates alongside drinks, a round at a time. Start with drinks and something quick, move to grilled and fried dishes, and finish with rice or noodles.
How many to order (rule of thumb)
| Party | Small plates | Finishing dishes | Suggested balance |
|---|---|---|---|
| 2 people | 4–5 | 1 | 1 quick cold dish, 1 sashimi or salad, 1 grilled, 1 fried, then 1 rice or noodle dish |
| 4 people | 8–10 | 2 | 2 cold, 2 sashimi or salad, 2–3 grilled, 2 fried, 1 tofu or egg; 2 finishing dishes |
| 6 people | 12–15 | 2–3 | 3 cold, 2 sashimi or salad, 3–4 grilled, 3 fried, 1–2 tofu or egg; 2–3 finishing dishes |
These counts are rules of thumb. Portion sizes vary by restaurant; ask your server if plates look small or large.
Balance: order across cooking styles (raw, grilled, fried, simmered) rather than many of one. Keep fried dishes to about a quarter of the plates. Skewers are often sold one or two per order; order one per person per type. Drinks: the first round is usually draft beer or highballs, ordered before food.
What to order
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Edamame
Salted boiled soybeans, the default first plate.
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Karaage
Japanese fried chicken, often with lemon and mayonnaise.
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Yakitori
Grilled chicken skewers, with salt (shio) or sweet sauce (tare).
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Tsukune
Chicken meatball skewers, often with egg yolk for dipping.
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Sashimi moriawase
Chef's selection of raw fish.
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Agedashi tofu
Lightly fried tofu in a warm dashi broth.
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Gyoza
Pan-fried dumplings.
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Tamagoyaki
Rolled, slightly sweet omelette.
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Potato salad
Creamy Japanese style, a common side.
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Yaki onigiri or ochazuke
Grilled rice ball, or rice in tea or broth, to finish.
Tips
- A small appetiser (otoshi) may arrive unordered; it carries a modest cover charge.
- Wait until everyone has a drink before the first toast ("kanpai").
- Order in rounds of three or four plates. The finishing dish (shime) comes last.