A Beginner's Guide to Japanese Izakaya

They use ingredients from various parts of the country to create regional flavors, but the highlight is the . The curry is stewed for 2 days, and is full of umami from the beef and the sweet flavors of the vegetables. There are quite a few regular customers who come here just to eat this dish. You should also try some of the rarer choices available 多摩センター　居酒屋 here, such as the , cooked over charcoal. The columns and door are made from materials that are over 100 years old, evoking the feeling of a traditional Japanese house. There are over 30 varieties of sake cups that have been collected from across Japan available here, as well as over 4 ji-zake options that change daily and over 60 shochu options!
There are many seats and a large number of menu items, so if you want to enjoy Yamagata's local cuisine easily, please visit. If you’re feeling a bit daring, most izakaya have a decent range of nihonshu (saké) and shōchū — a distilled spirit made from sweet potato, rice, barley, soba wheat, or brown sugar. Hirata Bokujo Coredo is located on the 4th floor of Coredo Nihonbashi, allowing you to enjoy a meal while gazing over Nihonbashi. Sangen-ton is known for its high quality and the sweet taste of its fat, and this restaurant uses their own brand of pork called Hiraboku Sangen-ton for their tonkatsu and shabu-shabu . They also have a wide variety of local cuisine from Yamagata Prefecture, including the [Giant Konjac Stew )]. There are a number of semi-private rooms available, which are perfect for families.

First on the list is Hana no En, which is a 2-minute walk from the East Gate of Shinjuku Station. Reminiscent of ancient Kyoto, this restaurant has a lighthearted atmosphere, with elegant private rooms and even a bubbling stream beneath the floor! The seafood they serve is carefully selected from Tsukiji Market every morning. A top recommendation is their extremely fresh sashimi, paired with one of over 100 kinds of alcohol. This next izakaya in Tokyo serves some of the best yakitori dishes in town. It’s mainly packed with working-class folks like Japanese salarymen, but you'll also notice the occasional foreign visitor.
They also offer seasonal dishes like sparrow or duck to mix up the menu. This izakaya in Tokyo serves some of the best robatayaki (literally "fireside cooking" which refers to all manner of grilled food) in town. Most of Robata Izakaya Jomon's patrons will patiently wait for good seats to open up, but if you’re not that picky, you can always opt to sit down on beer crates. This is part of what makes this Tokyo izakaya so charming, the casual and off-the-cuff vibes complement the good drinks and steaming hot grilled foods that they offer.

The chef has personally sampled and approved all the sake offered here, another contributing factor to this spot's popularity. Various local fish specialities are meticulously crafted to pair well with sake, and a particularly famous dish here is the , which must be ordered in advance. Squid and vegetables are added to a soup that utilizes a fish sauce made from squid innards. Coarsely grated daikon is also blended in for sweetness, and this dish is sure to warm you from the inside. Furthermore, the , directly delivered from Kumamoto, which is where the chef if from, has a phenomenal balance of red meat and fat.
The laid-back atmosphere and free-flowing alcohol means you may soon be making friends with your neighbors, who can be an invaluable source of information and suggestions. Beyond the sliding door, the warm and welcoming wood interior, with pop accents like skull-print houndstooth pillows, brings together wabi-sabi aesthetics with a hipster-hangout vibe. The convivial hum of conversation punctuated by the clinking of glasses, melds with a soundtrack of 1990s hip-hop as chefs ply their trade in the small open kitchen behind the counter.
To make up for it, you generally get served a little tidbit as soon as you’ve ordered your first drink. She finds grocery shopping therapeutic, always takes the longest time in the Asian section and debates with herself whether she needs that extra pack of instant ramen. A lover of sweets, she dreams of owning a patisserie and publishing her book but most of the time, she’s just really thinking of what to eat for breakfast the next day. Kagaya is run by a fun-loving joker whose antics have made the place famous. The limited tables ensure every customer gets a share of the attention, but it also means you’d better make reservations before heading over. Ramen, a specialty noodle in broth, is one of the classics of popular Japanese cuisine.

To all bar hopping lovers Best 2 Izakaya Alleys in Tokyo are must visit spots in the center of Tokyo. Uoshin’s specialty is “nokke sushi” or rolled sushi with a heap of sashimi, sea archin and crab on. Warayaki-ya – Ginza’s specialty is Warayaki katsuo, a traditional dish in Kochi prefecture.
Other dishes that the owner hopes will delight guests include [TJ's Special Tonkotsu  Ramen] - very popular dish to end the meal. This spot is ideal for enjoying the authentic flavors of Kyushu while in Tokyo. Landooz feels like a secret getaway, as it is situated away from the hustle and bustle of the station.

The fish used here is directly delivered from production areas across Japan, and there are 30 options to choose from every day. You won't know what fish is featured in the , ,  and grilled fish dishes until the day. Some non-fish options are the , , and even ramen, so you certainly won't get tired of this diverse menu quickly. There are 10 different sets available, so diners interested in comparing sake flavors should absolutely visit this restaurant. There are 18 counter seats and 12 table seats, and the atmosphere is clean, lively and comfortable. Menus are lined up on the wall, and there is a wide variety of items, from fresh seafood sashimi to grilled and fried dishes.
The menu is great for comfort food cravings (ie. buttery potatoes with salted fish) but there are some healthier options, too. Somewhere between a bar and a restaurant, theizakaya allows friends or colleagues to meet casually after work for a drink and some food. Sake, beer andshochu are always on offer, accompanied by snacks such as edamame and yakitori, or more substantial dishes if you're really hungry. Stocked in bulk at the fish market fresh fish are served as sushi and sashimi raw fish at reasonable price. Izakaya (居酒屋) is a Japanese style gastropub where people enjoy drinking and eating. There are numbers of Izakaya in Japan as many as restaurants, and it’s where people especially gather for after-work or weekends catch-up.