Visiting an Izakaya for the First Time: A Complete Guide from Otoshi and Batch Ordering to Paying the Bill
Stepping into a Japanese izakaya for the first time? Uncover the secrets of otoshi, batch ordering, all-you-can-drink nomihoudai, drinking etiquette, and smooth payment.
Aug 8, 2026·✍️ olablog·⏱ 6 min read
Stepping into a Japanese izakaya for the first time? Uncover the secrets of otoshi, batch ordering, all-you-can-drink nomihoudai, drinking etiquette, and smooth payment.
Evening in Japan: as red paper lanterns illuminate narrow wooden entrances, 居酒屋 (izakaya - Japanese pubs) enter their liveliest hours. An izakaya is neither a mere pub nor a formal restaurant—it serves as a "second living room" for Japanese workers after hours, a cozy space where food and drinks share equal spotlight, and laughter is allowed to be just a bit louder than usual. For international travelers visiting Japan, it is the ultimate vantage point for experiencing daily local culture. However, stepping inside for the first time comes with a few unwritten rules you should know beforehand to navigate the night with confidence.
お通し (Otoshi): The Appetizer You Didn't Order But Still Pay For
The moment you sit down, staff will bring out a small starter dish—perhaps 枝豆 (edamame - steamed soybeans), potato salad, or simmered fish—that you never explicitly ordered. This is お通し (otoshi), sometimes called 突き出し (tsukidashi) in western Japan. It serves as a mandatory starter as well as the establishment's table seating fee, typically costing around ¥300 to ¥500 per person (approx. $2–$3.50 USD).
First-time Western tourists often mistake this charge for a billing error and dispute it, but otoshi is a standard, universally accepted custom throughout Japan. Think of it as a small service charge converted into a tasty bite-sized dish—in fact, many venues take immense pride in crafting their otoshi as a culinary welcome statement. Simply relax and enjoy this starter while waiting for your main dishes to arrive.
Ordering in Waves: Don't Try to Order Everything at Once
Unlike the habit of ordering your entire meal upfront, dining at an izakaya involves placing orders gradually throughout the night. The standard ritual begins with drinks—shouting "Toriaezu nama!" ("Draft beer to start, please!") is practically a national pastime—alongside fast-serving bites like edamame or seasoned cucumber. After that, take your time ordering in rounds: 焼き鳥 (yakitori - grilled chicken skewers), 刺身 (sashimi), french fries, grilled fish, cold tofu, and more. Order a few plates at a time, finish them, and then decide what to get next.
Izakaya dishes are designed for sharing across the table. Plates generally range from ¥300 to ¥800 each (approx. $2–$5.50 USD), so pace your ordering to match your appetite, preventing food waste while staying true to the relaxed, lingering vibe of local drinking culture. Today, many modern izakayas feature digital tablet menus or QR code ordering systems with full English text and picture previews, eliminating language barriers for foreign guests.
飲み放題 (Nomihoudai): All-You-Can-Drink Within a Time Limit
If traveling in a larger group, you will likely encounter advertisements for 飲み放題 (nomihoudai)—an "all-you-can-drink" deal lasting 90 minutes or two hours, usually priced between ¥1,500 and ¥3,000 per person ($10–$20 USD) depending on the venue and time slot. During this window, you can freely order from a designated list including draft beer, 日本酒 (sake), chuhai, highballs, cocktails, and soft drinks.
Keep a few essential rules in mind: nomihoudai usually requires everyone at the table to participate, new drinks can only be ordered when your current glass is nearly empty, and staff will ask for "last order" about 15 to 30 minutes before the timer expires. While nomihoudai is incredibly fun, it can easily lead you to drink faster than usual—remember that the primary goal is relaxed conversation, not beverage volume. Alternating alcoholic drinks with tap water is a practical trick used regularly by Japanese salarymen.
Drinking Etiquette: Pour for Others, Never Pour for Yourself
Izakaya culture honors a thoughtful drinking ritual: you pour drinks for your companions, and they pour for you. When you notice a dining partner's glass falling below half, proactively pick up the beer bottle or sake carafe to top them off. When someone offers to pour for you, raise your glass off the table with both hands and nod slightly in appreciation. While pouring your own drink isn't strictly forbidden among close friends, looking out for others' glasses is a respected mark of hospitality, especially when dining with seniors or business colleagues.
A few additional table manners are worth remembering: wait until everyone at the table has a drink before raising your glass for a joint "Kanpai!" (Cheers!), rather than taking a sip early. When clinking glasses with seniors, touch the rim of your glass slightly lower than theirs as a sign of deference. Crucially, never stick chopsticks vertically into a bowl of rice or pass food directly chopstick-to-chopstick—these acts mimic Japanese funeral rituals and are strictly taboo.
Paying the Bill: No Tipping, Pay at the Counter
When you are ready to settle the bill, cross your index fingers into an "X" shape or say "Okaikei onegaishimasu" (お会計お願いします - "Check, please"). Most traditional izakayas process payment at the cashier counter near the exit rather than at your table; the bill is typically left in a small clipboard on your table or handed to you upon request. Tipping does not exist in Japan—paying the exact total on the bill is customary, and leaving extra cash may confuse staff into chasing you down the street to return your forgotten money.
For group dining, splitting the bill evenly per person—known as 割り勘 (warikan)—is standard practice. Keep in mind that many small, traditional venues accept cash only, so ensure you have several thousand yen on hand (or recharge cash on your Suica or Pasmo IC card for easy budgeting throughout the day). A typical, satisfying izakaya night out generally runs between ¥2,500 and ¥4,500 per person ($17–$30 USD) including both food and drinks.
An Authentic Japanese Evening Awaits You
An izakaya is where you witness Japan shed its daytime formal suit: sizzling yakitori grills, cheerful calls across the counter, glasses clinking, and master chefs chatting with regulars. As long as you remember that otoshi is standard custom, order in gradual waves, mind your companions' glasses, and carry cash, you have everything needed for a memorable first night. If you would like a local guide to navigate the most fascinating alleyway food scenes across 東京 (Tokyo) or 大阪 (Osaka), explore our Japan Tours by OlaChill, or read more practical dining tips on our blog section.
Finally, remember that the legal drinking age in Japan is 20. Drink responsibly, know your limits, and never drive after consuming alcohol—ensuring that every izakaya memory remains a delightful story from your Japanese travels.
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