5 Classic Izakaya Dishes to Try in Japan

Glowing red lanterns, smoke unfurling from grills and animated conversations drifting into narrow alleyways — these are often travellers’ first clues they’ve 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’s 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.

Yakitori

Among the most iconic izakaya dishes is yakitori — 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 — a glaze of soy sauce, mirin and sugar.

Travellers can try authentic yakitori in Tokyo. Join the Shinbashi district’s after-work crowds as they spill into backstreet bars; wander Omoide Yokocho’s lantern-lit alleyways; or venture to the Koenji district, where small izakayas draw creative locals.

Pair it with: A Japanese Highball. Whisky and soda refresh the palate between the chargrilled bites.

Sashimi

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’s texture.

Modern techniques took shape during the Edo period, but it was the introduction of refrigeration in the 1930s that helped spread sashimi’s popularity far beyond Japan’s coastal communities. For some of the country’s finest sashimi, head to izakayas around Kanazawa’s historic Omicho Market. Ask for the chef’s osusume (recommendation) to sample the day’s freshest catch.

Pair it with: A chilled junmai ginjo sake. The floral aromas complement the fresh seafood without overpowering its flavour.

Gyoza

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 — all typically enjoyed with soy sauce, rice vinegar or chilli oil. For some of Japan’s 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.

Pair it with: A Japanese lager such as Asahi Super Dry or Sapporo. Their clean, dry finish pairs perfectly with the crisp pastry.

Karaage

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’re lightly coated in potato starch and deep-fried. Its thin, crisp coating helps set it apart from American-style fried chicken.

Tokyo’s Ginza district and Usa, a city in Ōita Prefecture on Kyushu Island, both have a long history of making karaage, while Nakatsu, on Ōita Prefecture’s northern coast, is known as Japan’s karaage capital.

Pair it with: A Lemon Sour. Shochu (a traditional distilled spirit), fresh lemon juice and soda cut through the rich coating.

Oden

As winter approaches, simmering pots of oden become a familiar sight in izakayas across Japan. This comforting one-pot dish centres on dashi — 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.

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.

Pair it with: A warm junmai (pure rice) sake. Its smooth, comforting character complements the savoury broth.