More than just a bar and more than just a restaurant, the izakaya (居酒屋) is the heart of Japan’s social life. It’s a uniquely Japanese pub where friends and colleagues gather to unwind over a lively procession of drinks and small, shareable dishes. The atmosphere is typically loud, cheerful, and wonderfully informal.
While izakaya are incredibly welcoming to everyone, knowing a few key Japanese phrases will transform your visit from a simple meal into a deeply authentic cultural experience. This extensive guide for Japanese in an izakaya will walk you through every step, from choosing your seat and navigating drink specials to splitting the bill like a local.
Getting Started: Arrival and Seating
When you enter, a staff member will greet you with a loud 「いらっしゃいませ！」 (Irasshaimase!) and ask how many people are in your party. They may also ask about your seating preference, as izakaya often feature a variety of styles.
Choosing Your Seat: Tatami, Counter, or Table?
Beyond standard table seats (テーブル席, tēburu-seki), you might be offered traditional floor seating. Zashiki (座敷) are rooms with tatami mat floors where you remove your shoes before stepping up. You’ll sit on floor cushions called zabuton (座布団). For those unaccustomed to sitting on the floor, look for horigotatsu (掘りごたつ) seating. This clever style features a tatami floor with a recessed well under the table, allowing you to sit comfortably with your legs down as if in a chair.
Seating Vocabulary
靴を脱いでください。
くつをぬいでください。
Kutsu o nuide kudasai.
Please take off your shoes.
座敷 (ざしき) – Zashiki – Tatami room seating
掘りごたつ (ほりごたつ) – Horigotatsu – Sunken-floor seating
カウンター席 (かうんたーせき) – Kauntā-seki – Counter seat
The Essential First Drink Order
Once seated, the first order of business is always drinks. There’s an almost universal ritual for this, a phrase that will instantly make you sound like a regular.
とりあえず、生！
とりあえず、なま！
Toriaezu, nama!
For now, a draft beer!
とりあえず (とりあえず) = For now / To begin with
生 (なま) = Draft (beer), short for 生ビール (nama bīru)
“Toriaezu, nama” is the classic way to start. It means “Let’s just get a round of beers going while we figure out what to eat.” It’s efficient and embodies the relaxed, communal spirit of the izakaya.
Unlocking Value: The All-You-Can-Drink Option (飲み放題) in Japanese Izakaya’s
Many izakaya, especially chain restaurants, offer an all-you-can-drink plan called nomihōdai (飲み放題). For a fixed price, you get unlimited drinks from a set menu for a specific duration, typically 90 or 120 minutes. If you plan on having more than two or three drinks, this is almost always the best value.
There are a few standard rules. Usually, everyone at the table must participate in the plan. You’ll also be held to the “empty glass” rule (グラス交換制, gurasu kōkan-sei), meaning you must finish your current drink before you can order the next one. This prevents waste and keeps the party moving. The staff will let you know when “last call” (ラストオーダー, rasuto ōdā) is, usually about 15-30 minutes before your time is up.
飲み放題をお願いします。
のみほうだいをおねがいします。
Nomihōdai o onegai shimasu.
We’d like the all-you-can-drink plan, please.
飲み放題 (のみほうだい) – Nomihōdai – All-you-can-drink
グラス交換制 (ぐらすこうかんせい) – Gurasu kōkan-sei – Empty glass exchange system
Cultural Insight: The Deal with Otoshi (お通し)
Shortly after you order your first drink, you’ll be brought a small appetizer that you didn’t order. This is called otoshi (お通し) or, in the Kansai region, tsukidashi (突き出し). This is not a free welcome snack; it’s a compulsory appetizer that also functions as a table charge (席料, sekiryō).
While it might seem strange to be charged for something you didn’t ask for, the otoshi serves a purpose. It provides something to nibble on immediately, acts as a “proof of order” for the kitchen, and is considered a small gesture of hospitality. The dish is often a simple, seasonal preparation like simmered vegetables, a small piece of fish, or pickled squid. In most establishments, you cannot refuse the otoshi. Think of it as part of the ticket price for your table—an integral and authentic part of the izakaya experience.
Essential Japanese in an Izakaya: Ordering Food and Drinks
Izakaya menus can be extensive. The key is to order in waves, not all at once. Start with a few quick dishes and order more as the evening progresses. To get the server’s attention, you can raise your hand and call out loudly and clearly: 「すみません！」 (Sumimasen! – “Excuse me!”). Many modern izakaya also have call buttons at the table or tablet ordering systems.
Key Ordering Phrases
これ、おかわりください。
これ、おかわりください。
Kore, okawari kudasai.
Another one of these, please. (Pointing to your empty glass)
これを一つと、これを二つください。
これをひとつと、これをふたつください。
Kore o hitotsu to, kore o futatsu kudasai.
One of this and two of these, please. (Pointing at the menu)
おすすめは何ですか。
おすすめはなんですか。
Osusume wa nan desu ka.
What do you recommend?
Popular Izakaya Menu Items
Drinks (飲み物 – Nomimono)
日本酒 (にほんしゅ) – Nihonshu – Sake
焼酎 (しょうちゅう) – Shōchū – A distilled spirit
ハイボール (はいぼーる) – Haibōru – Whisky and soda
梅酒 (うめしゅ) – Umeshu – Plum wine
サワー (さわー) – Sawā / Chūhai – Shōchū with soda and fruit flavoring
Food (食べ物 – Tabemono)
枝豆 (えだまめ) – Edamame – Boiled and salted soybeans
唐揚げ (からあげ) – Kara-age – Japanese fried chicken
焼き鳥 (やきとり) – Yakitori – Grilled chicken skewers
刺身 (さしみ) – Sashimi – Sliced raw fish
だし巻き卵 (だしまきたまご) – Dashimaki Tamago – Rolled omelet with dashi
揚げ出し豆腐 (あげだしどうふ) – Agedashi Dōfu – Deep-fried tofu in broth
The Social Ritual: Kanpai! (乾杯)
No one takes a sip until everyone has their drink and a proper cheers is made. This is a very important social rule. Once everyone is served, someone will initiate the toast. Raise your glass, clink it gently with those of your friends, and say it together!
乾杯！
かんぱい！
Kanpai!
Cheers!
Among colleagues, it’s also very common to use a different phrase:
お疲れ様です！
おつかれさまです！
Otsukaresama desu!
Literally “You are tired,” but it’s used to mean “Thanks for your hard work” and is a very common way to toast after a day at the office.
Winding Down: Last Order and Paying the Bill
Mastering the final bit of Japanese in an izakaya involves knowing how to end the evening smoothly. A server will eventually announce “last order” (ラストオーダー, rasuto ōdā), your final chance to order. When you’re ready to leave, you can ask for the bill. It is extremely common to split it evenly among the group, a practice known as warikan.
Paying the Bill
お会計お願いします。
おかいけいおねがいします。
Okaikei onegai shimasu.
The check, please.
割り勘でお願いします。
わりかんでおねがいします。
Warikan de onegai shimasu.
We’d like to split the bill evenly, please.
別々でお願いします。
べつべつでおねがいします。
Betsu betsu de onegai shimasu.
We’d like to pay separately, please. (Less common, for when people want to pay for exactly what they consumed).
Leaving
ごちそうさまでした。
ごちそうさまでした。
Gochisōsama deshita.
Thank you for the meal. (A polite phrase to say to the staff as you leave).
Beyond the Basics: Specialized Japanese Izakaya‘s
While the term “izakaya” covers a broad range of pubs, many specialize in a particular type of cuisine, offering a more focused and often higher-quality experience. A yakitori-ya (焼き鳥屋) focuses on every imaginable part of the chicken, grilled to perfection on skewers. At a robatayaki (ろばた焼き), fresh seafood and vegetables are grilled over an open hearth in front of you, with chefs often theatrically passing your food on a long wooden paddle. In winter, an oden-ya (おでん屋) provides warmth and comfort with its simmering pots of dashi-soaked ingredients. Seeking out these specialty shops can lead to some of the most memorable meals in Japan.
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