There are just so many izakayas in Japan. The article explains 10 most common izakaya types and 3 ultimate izakaya archetypes that would explain everything. The definition of izakaya, the history of izakaya, and izakaya tips for first-timers, are also explained.
Izakaya is a restaurant
Definition of izakaya
Izakaya is the quintessential form of drinking establishment/restaurant in Japan (i.e., pubs of the UK, diners of the US). An izakaya is a Japanese restaurant serving Japanese food and drinks including Japanese sake.
A typical izakaya facade with red lanterns (aka chochin/赤提灯) and rope curtains (nawa noren/縄のれん).
“Izakaya/居酒屋” means “stay/居” “alchohol/酒” “shop/屋.” So its main focus is drinking. But it’s near impossible to find one without food (I’ve never seen one yet). It’s natural to think that izakayas offer Japanese meals.
Izakaya also known as sakaba
Izakaya is often confused with “sakaba/酒場” because the term “sakaba” means “drinking establishments” in Japanese and includes izakayas.
Some Japanese use “sakaba” when referring to izakaya. It’s confusing; sakaba includes bars, but izakaya almost never includes bars.
The difference between izakaya and sakaba is a hot topic even among the Japanese. And the conclusion is often made with the magic word “atmosphere.” Nostalgic Japanese vibes with Japanese food and drinks are what makes izakaya.
History of izakaya
The history of izakaya traces back as far as the 8th century when a drunk member of the Imperial Family of Japan slew a person at a drinking establishment in 761.
Savoring alcohol at a drinking establishment in public was almost only allowed to people of specific social classes until the 17th century (Edo Period in Japanese regnal year).
A sushi restaurant (middle right) and food vendors are depicted in an ukiyo-e print made in Edo Period.
In Edo Period, liquor shops started serving drinks and making bar foods (that’s how sushi restaurants were born). They also put a sign that said, “staying and drinking, we do.” That’s how izakayas became official.
As Japanese society developed, so did izakayas. Overcoming the dominating popularity of wines and beers over Japanese sakes in the 1960s, izakayas are still thriving. Sake, shochu, beer, whiskey, wine (not always), and more are all popular at izakayas.
10 Types of izakaya
Here is the list of 10 quintessential types of izakaya. There are 2 divisions: atmosphere-oriented and food-oriented.
Atmosphere-oriented
1. Aka chochin/赤提灯: Aka chochin means “red lanterns.” Any izakaya can be called “aka chochin” as long as it displays red lanterns. In the old days, red lanterns functioned as a sign of izakaya. FYI: The same theory applies to “nawa noren/縄のれん” (rope curtain).
2. Tachinomi/立ち飲み: It literally means “standing drinking.” A tachinomi izakaya should be an izakaya without seats where customers expect to stand and drink at the counter or a nearby table.
3. Kaku uchi/角打ち: Liquor shops with a drinking and eating space are called “kaku uchi.” It’s probably the least chef-driven type of izakaya of all. Kaku uchi means “hit the corner” which means “directly hit your mouth to the corner of a Japanese traditional wooden square sake cup that’s supposed to measure rice.”
A kaku uchi sake cup (masu/枡). | katorisi
4. Yatai/屋台: Food stalls, food booths, and food kiosks can all be called yatai.
5. Washoku dining/和食ダイニング: Washoku means “Japanese food.” So washoku dining means what it means. Modern G-rated izakaya chains often take this form.
Food-oriented
6. Yakitori/焼鳥: Yakitori is the name of a dish: a Japanese grilled chicken skewer. Most izakayas offer yakitori dishes. If an eatery’s primary focus is yakitori dishes, then it’s a yakitori restaurant.
7. Robatayaki/炉端焼き: Robatayaki refers to a Japanese BBQ whose primary ingredients are seafood. Robatayaki restaurants or izakayas with robatayaki options can technically cook yakitori dishes. And they do.
A robatayaki restaurant is where Donald Trump and Shinzo Abe dined together in 2019.
8. Kaisen/海鮮: Kaisen means seafood. So robatayaki is inevitably kaisen.
9. Kushi katsu/串カツ: Kushi katsu is the name of a dish: a panko-fried skewer. Most izakayas offer kushi katsu dishes.
10. Oden/おでん: Oden is a Japanese hot pot with a seafood dashi broth. Oden dishes are must-have items even at convenience stores such as 7-Eleven, Lawson, and Family Mart, in winter.
3 archetypes of izakaya
No matter what it looks or offers, any izakaya goes down to 3 types: Sit-down izakaya, tachinomi izakaya, and kaku uchi.
1. Sit-down izakaya
Akagaki, Kyoto
Sit-down izakaya means an izakaya with tables and seats. Seats occasionally mean cushions on the floor. As long as customers are expected to sit down, it’s a sit-down izakaya.
2. Tachinomi izakaya
Izakaya Toyo, Osaka
If an izakaya has no seats or customers are not supposed to sit down anywhere, then it’s a tachinomi (standing drinking) izakaya. Nevertheless, nowadays cool tachinomi izakayas often have tables with seats.
3. Kaku uchi
It’s the most distinctive type of all izakayas. Kaku uchi is a liquor shop where you can drink and eat. Sipping at a kaku uchi takes a deep dive into local since kaku uchis are often independent hole-in-the-wall liquor shops.
2 Izakaya tips
Besides the no-tipping culture in Japan, there are 2 more things to be concerned about at izakayas.
1. Tsukidashi appetizers: Tiny appetizers called “tukidashi/突き出し” or “otoshi/お通し” will be automatically served when you settle down at a table. Not all izakayas do. The appetizers shouldn’t be expensive anyway.
Tsukidashi appetizers: Sea snails, left, a shrimp salad, right.
2. Cash only: Seriously good independent izakayas don’t take credit cards. It’s always better to carry cash when izakayas are your destinations. A few drinks and a few meals in total will amount to ¥2,500/$19.20 – ¥5,000/$38.50 unless an eatery is an upscale establishment such as kappo/割烹 and ryotei/料亭.
