How Japanese Izakaya Work: Ordering, Otoshi, and Paying

An izakaya is a casual place to drink and share several small dishes. The easiest first visit is to enter with your whole group, accept the seating instructions, order one drink and a few dishes, then add more as you go. The main surprise for many visitors is otoshi: a small appetizer that may come with a per-person seating charge.

1. What is an izakaya?

An izakaya sits somewhere between a pub and a casual restaurant. People commonly order beer, highballs, sake, shochu, cocktails, or non-alcoholic drinks together with grilled, fried, simmered, raw, and vegetable dishes. Drinking alcohol is not required unless the establishment clearly has a drink-order rule.

Some izakaya are national chains with large picture menus and touchscreen ordering. Others are tiny neighborhood businesses with counter seats and handwritten Japanese menus. If you want the simplest first visit, choose a place with posted prices, visible payment logos, and a menu you can read.

2. Arriving and getting seated

1. 1
   Enter with the full group

   Small restaurants may wait until everyone is present before seating you.

2. 2
   Tell staff the number of guests

   Hold up fingers or say “futari” for two, “sannin” for three, or “yonin” for four.

3. 3
   Confirm smoking conditions

   Rules and designated rooms vary. Ask before sitting if smoke is a concern.

4. 4
   Ask about time limits

   Busy restaurants and all-you-can-drink plans may assign a fixed seating period.

You may be asked to remove your shoes for a raised tatami or sunken-floor section. Put footwear only where staff indicate and keep the entrance clear.

3. Otoshi, seating charges, and unexpected appetizers

The amount and policy differ. Some businesses use a separate table charge, some include a small dish, and some have no charge. Check the entrance, menu, or booking page for words such as お通し (otoshi), 席料 (sekiryō, seating charge), or チャージ (chāji, charge).

If you cannot eat the appetizer, tell staff immediately because of the ingredient problem. Whether the dish or charge can be removed depends on the restaurant’s policy; do not assume that leaving it untouched cancels the fee.

4. How to order

Ordering may happen through a server, call button, tablet, or QR code. Start with drinks and two or three dishes rather than ordering the whole meal at once. Food arrives when ready, not in Western-style courses.

• Check whether the tablet has a language button.
• Confirm quantity: one order may contain several skewers or only one piece.
• Look for a final confirmation screen before sending the order.
• Keep the paper slip on the table; staff may add each order to it.
• For all-you-can-drink, confirm the last-order time and which drinks are included.

5. What and how much to order

A balanced first order for two people might be one vegetable dish, one grilled or fried dish, one protein dish, and a rice or noodle dish later. Popular categories include yakitori, karaage, sashimi, grilled fish, dashimaki tamago, salads, tofu, and ochazuke.

Use the small individual plate provided to take your portion from shared dishes. Use serving chopsticks when supplied, and do not return food after placing it on your plate.

6. Allergies, vegetarian food, and dietary needs

Show a clearly written allergy card before ordering and ask whether the kitchen can avoid cross-contact. If staff cannot confirm, choose another dish or restaurant. “Vegetable” dishes may still use fish stock, and grilled items may share equipment.

7. Paying the bill

When finished, say okaikei onegaishimasu or tap the checkout button. Staff may bring a bill folder, point to a register, or ask you to take a numbered slip to the front. Unless told otherwise, pay at the register rather than leaving cash on the table.

Payment methods vary. Check the entrance for card and QR-payment logos and keep some yen available. Splitting a large group bill into many individual payments may not be accepted, especially at a small restaurant.

8. Easy etiquette

• Keep voices moderate and do not block the aisle with bags.
• Ask before photographing staff, other guests, or the open kitchen.
• Do not pressure anyone to drink alcohol; non-alcoholic drinks are normal.
• Do not move to another seat or combine tables without asking.
• Order before the stated last-order time and leave when your seating period ends.
• Pay the amount shown. Routine tipping is not expected.

9. Useful Japanese

10. Quick FAQ