Izakaya Guide: Seating Fees, Ordering Rhythm, and Dining Etiquette

Izakayas are the most ubiquitous dining and after-work socializing venues in Japan, and the best places to witness the authentic state of Japanese people once they drop their professional facades. For foreigners experiencing this for the first time, there is a set of universally understood rules for ordering and consumption.

1. The Default Items Upon Seating

After the staff guides you to your table, two things will immediately be served: a wet towel and a small appetizer.

• Wet Towel (Oshibori): It is usually chilled in the summer and hot in the winter. It is strictly for wiping your hands. Although you might occasionally see an older Japanese man using it to wipe his face, out of etiquette, it is highly recommended to use it only for your hands.
• Default Appetizer (Otoshi / Tsukidashi): This is a small dish of cold or simmered food. It is not free; rather, it acts as a seating fee (table charge), typically ranging from 300 to 500 JPY. Its purpose is to bridge the waiting time before your ordered dishes arrive, allowing you to start eating immediately with your first drink. In the vast majority of izakayas, this is a mandatory rule, and it is considered very rude to reject or return it.

2. The Common Rhythm of Ordering

In an izakaya, people don’t usually order all their food at once. Instead, they follow a rhythm: “from drinks to cold dishes, then to hot dishes and finally carbs.”

Wave 1: Drinks First

Right after setting down the Otoshi, the staff will usually ask immediately, “Nomimono wa nani ni nasaimasu ka?” (What would you like to drink?). By convention, you order drinks first before even looking at the food menu.

• Draft Beer is King: The most common and foolproof answer is “Toriaezu nama de!” (For now, draft beers!). Draft beer is served extremely fast and is perfect for a quick toast to break the ice.
• What if you don’t drink?: If you can’t consume alcohol, simply order Oolong Tea, Ginger Ale, or a Non-Alcoholic Beer (Non-aru Beer).

Wave 2: Snacks to Pair with Drinks (Sake-no-ate)

While waiting for the drinks or right as they arrive, you can start ordering the first wave of fast-to-serve snacks.

• Recommendations: Edamame, Hiyayakko (cold tofu), Tako-wasa (raw octopus with wasabi), or a Sashimi platter.

Wave 3: Hot Dishes and the Finale

After a round or two of drinks, people start ordering hot dishes that take longer to prepare, such as Yakitori (grilled skewers, available in “Shio” (salt) or “Tare” (sauce) flavors), Karaage (fried chicken), and grilled fish.

• The Finale (Shime): Japanese people generally do not eat rice while drinking alcohol. Only when the drinking session is nearing its end do people order an Ochazuke (tea over rice), Yaki-onigiri (grilled rice ball), or a small bowl of ramen to fill their stomachs as the final course.

3. Drink Terminology and All-You-Can-Drink Rules

Common Drink Terms

• Highball (ハイボール): Whiskey mixed with soda water and ice. It’s low in sugar and very popular right now.
• Sour / Chuhai (サワー / 酎ハイ): Shochu mixed with soda water, often flavored with fruit juice (like lemon or Kyoho grape). It’s sweeter and has a lower alcohol content.
• Mizuwari (水割り) / Oyuwari (お湯割り): When ordering shochu or umeshu (plum wine), the staff will ask how you want it mixed. “Mizuwari” means with cold water and ice; “Oyuwari” means with hot water; “Rock” means straight over ice.

All-You-Can-Drink Rules (Nomihodai)

Many izakayas offer a “2-hour Nomihodai” plan (usually just 1500–2000 JPY).

• Glass Exchange System (グラス交換制): Nomihodai usually requires you to finish the drink in your glass before ordering the next one. You cannot order several drinks at once just to try them.
• Last Order (L.O.): For a 2-hour plan, the “Last Order” is typically 30 minutes before the end. The staff will come to your table to proactively remind you to order your final drink.

4. Seating Limits and Paying the Bill

• Time Limits: During busy periods on weekends or holidays, even if you haven’t ordered a Nomihodai plan, many izakayas enforce a 2-hour limit (2時間制). When time is almost up, the staff will politely hint that it’s time to pay the bill.
• No Tipping: There is no tipping culture in Japan. Service charges are already included in the food prices or the Otoshi.
• Paying the Bill (Okaikei): In Japan, the vast majority of izakayas require the customer to take the bill (Denpyo) or a numbered plaque from the table to the cash register near the entrance to pay, rather than calling the server to handle the transaction at the table. You can say “Okaikei onegaishimasu” (Check, please), or make an “X” sign with your index fingers to signal for the bill.
• Splitting the Bill (Warikan): When dining in groups, a strict split of the bill is the default. Usually, one person pays the full amount at the register, and once outside the restaurant, everyone accurately splits the cost amongst themselves.

References

• JNTO: Food and Drink
• JNTO: Customs and Manners