01
Edamame
Salted boiled soybeans are the universal izakaya opening move — simple, satisfying, and designed to be eaten one pod at a time while the first round of drinks is poured and conversation begins.
▲ Rising·Score +23
Japan
Best Japanese Izakaya Dishes to Order
The izakaya is Japan's answer to the pub — a warm, casual place for drinks, small plates, and conversation after work. These are the dishes that make a great izakaya night, from crispy karaage to silky dashimaki tamago.
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02
Sashimi Moriawase (Assorted Sashimi)
A platter of the day's freshest fish sliced by a skilled chef — tuna, salmon, yellowtail, sea bream, and octopus in perfect slices arranged with shiso, wasabi, and pickled ginger. The mark of a quality izakaya.
▲ Steady·Score +15
03
Potato Salad (Potesara)
Japan has elevated the humble potato salad into something extraordinary — creamy, slightly sweet, with cucumber, ham, and soft-boiled egg, served cold as the perfect foil to hot fried dishes.
▲ Steady·Score +14
04
Dashimaki Tamago (Rolled Omelette)
A beautifully layered egg roll infused with dashi stock, sweet mirin, and soy — served in thick slices with a tiny mound of grated daikon. Deceptively simple and one of Japan's most technically demanding egg dishes.
▲ Steady·Score +13
05
Agedashi Tofu
Silken tofu lightly dusted in potato starch, deep-fried until golden, then served in a delicate dashi tsuyu broth with grated ginger and daikon. One of the most elegant and comforting dishes in Japanese cooking.
▲ Steady·Score +13
06
Tsukune (Chicken Meatball Skewers)
Seasoned ground chicken formed into juicy balls, grilled on skewers, and finished with a thick tare glaze. Often served with a raw egg yolk for dipping — one of izakaya culture's most addictive dishes.
▲ Steady·Score +10
07
Oden (Winter Hot Pot)
A slow-simmered dashi broth loaded with daikon, fish cakes, boiled eggs, konjac, and tofu — the ultimate cold-weather izakaya dish that warms you from the inside and tastes better with every hour it cooks.
▲ Steady·Score +7
08
Karaage (Fried Chicken)
The undisputed king of izakaya ordering — bite-sized chicken thighs fried to a crackling golden crust with garlic-soy marinade. With a squeeze of lemon and Japanese mayo, it pairs perfectly with cold beer.
▲ Steady·Score +5
09
Gyoza (Pan-Fried Dumplings)
Crispy bottoms, juicy pork-and-garlic filling, served sizzling hot with a soy-vinegar-chilli dipping sauce. At a great izakaya, a fresh plate of gyoza is practically mandatory between rounds.
▲ Steady·Score +5
10
Yaki Onigiri (Grilled Rice Ball)
A rice ball brushed with soy sauce and grilled until its exterior caramelises to a savoury, slightly smoky crust while the interior remains warm and soft — the perfect late-night carb at an izakaya.
▲ Steady·Score +3
11
Miso Soup (Shijimi Clam)
Tiny Shijimi freshwater clams in a dark, briny miso broth serve as the end-of-evening digestif at traditional izakayas — believed to support liver health after a night of drinking and rich food.
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12
Yakitori (Grilled Skewers)
From fatty negima chicken-and-leek skewers to crispy skin to chicken hearts, yakitori at an izakaya is one of Japan's most satisfying eating experiences when accompanied by cold Sapporo or highball whisky.
▲ Steady·Score -1
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