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[[File:Izakaya Exterior Gotanda.jpg|thumb|An izakaya in [[Gotanda]], [[Tokyo]]]] |
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[[File:Izakaya Exterior Gotanda.jpg|thumb|upright=1.2|An izakaya in [[Gotanda]], [[Tokyo]]]] |
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An {{nihongo|'''''izakaya'''''|居酒屋}} is a type of informal Japanese [[drinking establishment]] that serves food to accompany the drinks. They are casual places for after-work drinking. |
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[[File:Uoshin Nogizaka 03 (15579480298).jpg|thumb|upright=1.2|People at an izakaya]] |
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==Name== |
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{{Japanese text}} |
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"Izakaya" entered the English language by 1987.<ref>{{cite news| title= Does English still borrow words from other languages?| url= http://www.bbc.co.uk/news/magazine-26014925 | date= 3 February 2014| publisher= [[BBC News Online]]| accessdate= 2014-02-05| quote= Some examples that the Oxford English Dictionary suggests entered English during the past 30 years include tarka [[dal]], a creamy Indian lentil dish (1984, from Hindi), [[quinzhee]], a type of snow shelter (1984, from Slave or another language of the Pacific Coast of North America), [[popiah]], a type of Singaporean or Malaysian [[spring roll]] (1986, from Malay), izakaya, a type of Japanese bar serving food (1987), affogato, an Italian dessert made of ice cream and coffee (1992).}}</ref> It is a compound word consisting of "''i''" (to stay) and "''sakaya''" ([[sake]] shop), indicating that izakaya originated from sake shops that allowed customers to sit on the premises to drink.<ref>* {{cite book |
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An {{nihongo|'''''izakaya'''''|居酒屋}} (ee-zah-kah-yah)<ref name=Lafayette>{{cite book|last1=Mente|first1=Boye Lafayette De|title=AMAZING JAPAN! - Why Japan is Such an Intriguing Country!|publisher=Cultural-Insight Books|isbn=978-0-914778-29-5|page=52}}</ref> is a type of informal Japanese [[Gastropub]]. They are casual places for after-work drinking. They have been compared to [[Irish pubs]] and early American saloons and [[tavern]]s.<ref name=Lafayette /> |
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== Etymology == |
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The word "izakaya" entered the English language by 1987.<ref>{{cite news| title= Does English still borrow words from other languages?| url= http://www.bbc.co.uk/news/magazine-26014925 | date= February 3, 2014| publisher= BBC News| accessdate= February 5, 2014| quote= Some examples that the Oxford English Dictionary suggests entered English during the past 30 years include ... izakaya, a type of Japanese bar serving food (1987)}}</ref> It is a compound word consisting of "''i''" (to stay) and "''sakaya''" ([[sake]] shop), indicating that izakaya originated from sake shops that allowed customers to sit on the premises to drink.<ref>* {{cite book |
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|year=1984 |
|year=1984 |
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|author=Hiroshi Kondō |
|author=Hiroshi Kondō |
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|isbn=978-0-87011-653-7 |
|isbn=978-0-87011-653-7 |
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|page=112 |
|page=112 |
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|quote=''Literally translated, the word izakaya means a "sit-down sake shop."''}}</ref> Izakaya are sometimes called ''akachōchin'' (red [[lantern]]) in daily conversation, because these [[paper lantern]]s are traditionally found in front of them. |
|quote=''Literally translated, the word izakaya means a "sit-down sake shop."''}}</ref> Izakaya are sometimes called ''akachōchin'' (red [[lantern]]) in daily conversation, because these [[paper lantern]]s are traditionally found in front of them. |
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== |
== History == |
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[[File:Taipei izakaya in 1951.jpg|thumb|Taipei izakaya in 1951]] |
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Izakayas are often likened to [[taverns]] or [[pubs]], though there are a number of differences between these venues.<ref>{{cite news|last1=Moskin|first1=Julia|title=Soaking Up the Sake|url=http://www.nytimes.com/2013/04/10/dining/at-izakayas-japanese-food-gets-informal.html?_r=0|accessdate=19 March 2015|publisher=The New York Times|date=9 April 2013|ref=NYTimes}}</ref><ref name=Standard>{{cite news|last1=Coghlan|first1=Adam|title=Introducing izakaya: the new breed of casual Japanese restaurant|url=http://www.standard.co.uk/goingout/restaurants/introducing-izakaya-the-new-breed-of-casual-japanese-restaurant-9176067.html|accessdate=19 March 2015|publisher=London Evening Standard}}</ref><ref name=HuffPost>{{cite news|last1=Phelps|first1=Caroline|title=The Advent Of Izakayas|url=http://www.huffingtonpost.com/caroline-phelps/izakaya_b_2377768.html?|website=www.huffingtonpost.com|publisher=The Huffington Post|accessdate=19 March 2015|date=2 January 2013}}</ref> |
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Historian Penelope Francks points to the development of the izakaya in Japan, especially in [[Edo]] and along main routes, as one indicator of the growing popularity of sake as a consumer good by the late eighteenth century.<ref name=Francks>{{cite journal|first=Penelope|last=Francks|doi=10.1017/S0021911809000035|title=Inconspicuous Consumption: Sake, Beer, and the Birth of the Consumer in Japan|journal=Journal of Asian Studies|volume=68|issue=1|publisher=Association for Asian Studies|date=February 2009|pp=156–157|subscription=yes|via=[[Cambridge University Press]]}}</ref> Before the [[Meiji period]] people drank alcohol in Sake shops standing. Some stores started using sake barrels as stools. After that snacks were added.<ref>{{cite book|last1=Rowthorn|first1=Chris|title=Japan|publisher=Lonely Planet|isbn=978-1-74220-353-9|page=88|language=en}}</ref> |
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Depending on the izakaya, customers sit on [[tatami]] mats and dine from low tables in the traditional Japanese style or sit on chairs and drink/dine from tables. Many izakaya offer a choice of both, as well as seating by the bar. |
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An izakaya in [[Tokyo]] made international news in 1962 when [[Robert F. Kennedy]] ate there during a meeting with Japanese labor leaders.<ref>[https://www.newspapers.com/clip/4124545/robert_f_kennedy_visits_an_izakaya_in/ "Bobby Regales Japanese with Song Rendition"] ''Monroe Morning World'' (February 6, 1962): 11. via [[Newspapers.com]] {{open access}}</ref> |
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Usually, the customer is given an ''[[oshibori]]'' (wet towel) to clean their hands with; next an ''otōshi'' or ''tsukidashi'' (a tiny snack/an appetizer) will be served. This is local custom and usually charged onto the bill ''in lieu'' of an [[Cover charge|entry fee]]. In the [[Kantō region]] it is called ''otōshi''; [[Kansai]] people call it ''tsukidashi''. |
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== Dining style == |
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The menu may be on the table, displayed on walls, or both. Picture menus are common in larger izakaya. Food and drink are ordered throughout the course of the session as desired. They are brought to the table, and the bill is added up at the end of the session. Unlike other Japanese styles of eating, food items are usually shared by everyone at the table as in Spanish [[tapas]]. |
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Izakayas are often likened to [[taverns]] or [[pubs]], though there are a number of differences between these venues.<ref>{{cite news|last1=Moskin|first1=Julia|title=Soaking Up the Sake|url=http://www.nytimes.com/2013/04/10/dining/at-izakayas-japanese-food-gets-informal.html|accessdate=March 19, 2015|work=The New York Times|date=April 9, 2013|ref=NYTimes}}</ref><ref name=Standard>{{cite news|last1=Coghlan|first1=Adam|title=Introducing izakaya: the new breed of casual Japanese restaurant|url=http://www.standard.co.uk/goingout/restaurants/introducing-izakaya-the-new-breed-of-casual-japanese-restaurant-9176067.html|accessdate=March 19, 2015|work=London Evening Standard}}</ref><ref name=HuffPost>{{cite news|last1=Phelps|first1=Caroline|title=The Advent of Izakayas|url=http://www.huffingtonpost.com/caroline-phelps/izakaya_b_2377768.html?|work=The Huffington Post|accessdate=March 19, 2015|date=January 2, 2013}}</ref> |
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Depending on the izakaya, customers sit on [[tatami]] mats and dine from low tables in the traditional Japanese style or sit on chairs and drink/dine from tables. Many izakaya offer a choice of both, as well as seating by the bar. |
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Usually, the customer is given an ''[[oshibori]]'' (wet towel) to clean their hands with; the towels are cold in Summer and hot in Winter. Next a tiny snack/an appetizer called an ''otōshi'' in the Tokyo area or ''tsukidashi'' in the Osaka-Kobe area will be served.<ref>{{cite book|last1=Mente|first1=Boye De|last2=Ment|first2=Demetra De|title=The Bizarre and the Wondrous from the Land of the Rising Sun!|publisher=Cultural-Insight Books|isbn=978-1-4564-2475-6|page=32|language=en}}</ref> This is local custom and usually charged onto the bill ''in lieu'' of an [[Cover charge|entry fee]]. In the [[Kantō region]] it is called ''otōshi''; [[Kansai]] people call it ''tsukidashi''. |
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The menu may be on the table, displayed on walls, or both. Picture menus are common in larger izakaya. Food and drink are ordered throughout the course of the session as desired. They are brought to the table, and the bill is added up at the end of the session. Unlike other Japanese styles of eating, food items are usually shared by everyone at the table as in Spanish [[tapas]]. |
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Common formats for izakaya (as well as much other) dining in Japan are known as ''nomi-hōdai'' ("all you can drink") and ''tabe-hōdai'' ("all you can eat"). For a set price per person, customers can continue ordering as much food and/or drink as they wish, with a usual time limit of two or three hours. |
Common formats for izakaya (as well as much other) dining in Japan are known as ''nomi-hōdai'' ("all you can drink") and ''tabe-hōdai'' ("all you can eat"). For a set price per person, customers can continue ordering as much food and/or drink as they wish, with a usual time limit of two or three hours. |
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Izakaya dining can be intimidating to non-Japanese with the wide variety of menu items and the slow pace. Food is normally ordered slowly over several courses rather than all at once. The kitchen will serve the food when it's ready rather than in formal courses like Western restaurants. Typically a beer is ordered when sitting down before perusing the menu. Delicately flavored dishes such as [[hiyayakko]] or [[edamame]] are ordered first, followed with progressively more robust flavors such as [[yakitori]] or kara-age, finishing the meal with a rice or noodle dish to fill up.<ref>[http://kampai.us/izakayas/how-to-izakaya How to Izakaya |
Izakaya dining can be intimidating to non-Japanese with the wide variety of menu items and the slow pace. Food is normally ordered slowly over several courses rather than all at once. The kitchen will serve the food when it's ready rather than in formal courses like Western restaurants. Typically a beer is ordered when sitting down before perusing the menu. Delicately flavored dishes such as [[hiyayakko]] or [[edamame]] are ordered first, followed with progressively more robust flavors such as [[yakitori]] or kara-age, finishing the meal with a rice or noodle dish to fill up.<ref>[http://kampai.us/izakayas/how-to-izakaya How to Izakaya – Kampai! : Kampai!]. Kampai.us. Retrieved May 24, 2014.</ref> |
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==Typical menu items== |
== Typical menu items == |
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[[File:Izakayastylemenu-dec-2012.svg|200px|thumb|right|Mock-up of an izakaya style menu]] |
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[[File:Izakayastylemenu-dec-2012.svg|200px|thumb|right|A mock-up of an izakaya style menu]] |
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There are a wide variety of izakaya offering all sorts of dishes. Items almost always available are as follows:{{Citation needed|date=June 2009}} |
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There are a wide variety of izakaya offering all sorts of dishes. Items typically available are:<ref>{{cite book|last1=Mente|first1=Boye Lafayette De|title=Dining Guide to Japan: Find the right restaurant, order the right dish, and pay the right price!|publisher=Tuttle Publishing|isbn=978-1-4629-0317-7|url=https://books.google.com/books?id=jpDTAgAAQBAJ&pg=PT74&dq=Izakaya&hl=en&sa=X&ved=0ahUKEwiEl5SNgsXKAhWEbD4KHX7cBkEQ6AEIigEwFQ#v=onepage&q=Izakaya&f=false|accessdate=January 25, 2016|language=en}}</ref><ref>{{cite book|last1=Alt|first1=Matt|last2=Yoda|first2=Hiroko|last3=Joe|first3=Melinda|title=Frommer's Japan Day by Day|publisher=John Wiley & Sons|isbn=978-0-470-90826-6|page=263|language=en}}</ref> |
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===Alcoholic drinks=== |
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* [[Sake]] (''nihonshu'') |
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=== Alcoholic drinks === |
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* [[Beer]] (''biiru'') |
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* [[Sake]] (''nihonshu'')<ref name=autogenerated1>{{cite web|url=http://www.myajc.com/news/entertainment/dining/long-menu-big-pleasures-at-ginya-izakaya/np5xb/|title=Long menu, big pleasures at Ginya Izakaya | publisher=[[The Atlanta Journal Constitution]]|date=January 21, 2016|author=Williams, Wyatt}}</ref> is a Japanese rice wine which is made through the fermentation of rice that has been polished to remove the bran. In Sake, unlike wine, is produced by the starch being converted into sugars, before being converted to alcohol. |
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* [[Beer]] (''biiru'')<ref name=HuffPost /><ref name=autogenerated1 /> |
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* [[Shōchū]] |
* [[Shōchū]] |
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* [[Cocktail]]s |
* [[Cocktail]]s |
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**[[Sour mix]] (''sawā'') |
** [[Sour mix]] (''sawā'') |
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**[[Chuhai]] |
** [[Chuhai]] |
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* [[Wine]] |
* [[Wine]] |
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* [[Whisky]] |
* [[Whisky]] |
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===Food=== |
=== Food === |
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{{ |
{{Main|Sakana}} |
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[[File:Tori karaage by clanchou in Kanazawa, Ishikawa.jpg|thumb|Chicken [[karaage]]]] |
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[[File:Beer and edamame (boild green soybeans).jpg|thumb|Cold [[Edamame]] beans and a cold Japanese beer]] |
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Izakaya food is usually more substantial than [[tapas]] or [[mezze]]. Many items are designed to be shared. |
Izakaya food is usually more substantial than [[tapas]] or [[mezze]]. Many items are designed to be shared. |
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* [[Edamame]]{{snds}}boiled and salted soybean pods<ref name=HuffPost /> |
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*[[Yakitori]] - grilled chicken skewers |
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* [[Goma-ae]]{{snds}}various vegetables served with a sesame dressing<ref name="Kauffman 2011">{{cite news|last1=Kauffman|first1=Jonathan|title=What Exactly Is an Izakaya? An Interview with Umamimart's Yoko Kumano|url=http://www.sfweekly.com/foodie/2011/02/23/what-exactly-is-an-izakaya-an-interview-with-umamimarts-yoko-kumano|accessdate=January 28, 2016|work=[[SF Weekly]]|date=February 23, 2011}}</ref> |
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*[[Yakitori|Kushiyaki]] - grilled meat or vegetable skewers |
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* [[Karaage]]{{snds}}bite-sized fried chicken |
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*[[Sashimi]] - slices of raw fish |
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* [[Yakitori|Kushiyaki]]{{snds}}grilled meat or vegetable skewers |
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*[[Karaage]] - bite-sized fried chicken |
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* [[Salad]]s<ref name=HuffPost /> |
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*[[Edamame]] - boiled and salted soybean pods |
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* [[Sashimi]]{{snds}}slices of raw fish<ref name=HuffPost /> |
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*[[Tofu]] |
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* [[Tebasaki]]{{snds}}[[Chicken wings]] |
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**[[Hiyayakko]] - chilled silken tofu with toppings |
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* [[Tofu]]<ref name=HuffPost /> |
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**[[Agedashi tofu]] - deep fried tofu in broth |
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** [[Agedashi tofu]]{{snds}}deep fried tofu in broth |
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*[[Tsukemono]] - pickles |
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** [[Hiyayakko]]{{snds}}chilled silken tofu with toppings |
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* [[Tsukemono]]{{snds}}pickles |
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* [[Yakisoba]] noodles<ref name=HuffPost /> |
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* [[Yakitori]]{{snds}}grilled chicken skewers<ref name=HuffPost /> |
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Rice dishes such as [[ochazuke]] and noodle dishes such as [[yakisoba]] are sometimes eaten at the end to round off a drinking session. (For the most part, the Japanese do not eat rice or noodles (''shushoku'' |
Rice dishes such as [[ochazuke]] and noodle dishes such as [[yakisoba]] are sometimes eaten at the end to round off a drinking session. (For the most part, the Japanese do not eat rice or noodles (''shushoku''{{snds}}"staple food") at the same time as they drink alcohol, since ''sake'', brewed from rice, traditionally takes the place of rice in a meal.) |
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==Types== |
== Types == |
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Izakaya were traditionally down-to-earth places where men drank [[sake]] and [[beer]] after work; this trend is complemented by a growing population of independent women and students. Many izakaya today cater to a more diverse clientele by offering cocktails and wines as well as improving the interior. |
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Izakaya were traditionally down-to-earth places where men drank [[sake]] and beer after work;<ref>{{cite web|last1=Kosukegawa|first1=Yoichi|title=‘Izakaya’ are more than just plain pubs|url=http://www.japantimes.co.jp/news/2008/03/07/national/izakaya-are-more-than-just-plain-pubs/|website=Japan Times|accessdate=January 26, 2016|language=en-US|date=March 7, 2008}}</ref> this trend is complemented by a growing population of independent women and students. Many izakaya today cater to a more diverse clientele by offering cocktails and wines as well as improving the interior. Chain izakaya are often large and offer an extensive selection of food and drink, allowing it to host big, sometimes rowdy, parties. Watami, Shoya, Shirokiya, Tsubohachi, Murasaki are some well known chains in Japan.<ref>{{cite web|title=Japanese Izakaya|url=http://www.essential-japan-guide.com/japanese-izakaya/|publisher=essential-japan-guide.com|accessdate=January 25, 2016}}</ref> |
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* '''Chain izakaya''' are often large and offer an extensive selection of food and drink, allowing it to host big, sometimes rowdy, parties. |
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* '''[[Cosplay]] izakaya''' became popular in the 2000s. The female staff wears the costume and wait on customers. Sometime the cosplay izakaya run shows.{{citation needed|date=December 2012}} |
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* '''Yakitori-ya''' specialise in [[yakitori]]. The skewers are often grilled in front of customers. |
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* '''[[Robatayaki]]''' are where customers sit around an open hearth on which chefs grill seafood and vegetables. The fresh ingredients are displayed for customers to point at whenever they want to order. |
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* Establishments specialising in [[oden]] are called '''oden-ya'''. They usually take the form of [[street food|street stalls]] with seating and are popular in winter. |
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* Izakayas are often called '''akachōchin''' ("red lantern") after the red [[paper lantern]]s that are traditionally displayed outside. Today the term usually refers to small, non-chain izakaya.{{citation needed|date=December 2012}} |
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=== Akachōchin === |
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*[[Snack bar|Sunakku]] |
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[[File:Cyochin2.jpg|thumbnail|right|upright|Akachōchin ("red lantern") with [[kanji]] "Izakaya" written on it]] |
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Izakayas are often called akachōchin ("red lantern") after the red [[paper lantern]]s that are traditionally displayed outside.<ref>{{cite book|last1=Bunting|first1=Chris|title=Drinking Japan: A Guide to Japan's Best Drinks and Drinking Establishments|publisher=Tuttle Publishing|isbn=978-1-4629-0627-7|page=20|language=en}}</ref> Today the term usually refers to small, non-chain izakaya.{{citation needed|date=December 2012}} Some unrelated businesses that are not izakaya also sometimes display red lanterns.<ref>{{cite book | url=https://books.google.com/books?id=3ZUdBAAAQBAJ&pg=PA20 | title=Drinking Japan: A Guide to Japan's Best Drinks and Drinking Establishments | publisher=Tuttle Publishing | author=Bunting, Chris | year=2014 | page=20 | isbn=1-4629-0627-3}}</ref> |
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=== Cosplay === |
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[[Cosplay]] izakaya became popular in the 2000s. The staff wears the costume and wait on customers. Sometime the cosplay izakaya run shows. Costumes include those for butlers and maids.<ref>{{cite web|title=izakaya – a new trend or a lasting option?|url=http://oysterfoodandculture.com/2011/07/izakaya-a-new-trend-or-a-lasting-option/|website=Oyster Food and Culture|accessdate=January 25, 2016|language=en-US}}</ref><ref>{{cite web|title=Step Out of the Vegie Patch in a Pair of Onion Tights|url=http://en.rocketnews24.com/2013/05/11/step-out-of-the-vegie-patch-in-a-pair-of-onion-tights/|website=RocketNews24|accessdate=January 25, 2016}}</ref> |
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=== Oden-ya === |
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Establishments specialising in [[oden]] are called oden-ya. They usually take the form of [[street food|street stalls]] with seating and are popular in winter. |
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=== Robatayaki === |
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{{Main|Robatayaki}} |
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Robatayaki are where customers sit around an open hearth on which chefs grill seafood and vegetables. The fresh ingredients are displayed for customers to point at whenever they want to order. |
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<gallery caption="" widths="230px" heights="155px"> |
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File:Robatayaki.jpg|Activity at a [[robatayaki]] |
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</gallery> |
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=== Yakitori-ya === |
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Yakitori-ya specialise in [[yakitori]].<ref>{{cite book|last1=Bender|first1=Andrew|last2=Yanagihara|first2=Wendy|title=Tokyo|publisher=Lonely Planet|isbn=978-1-74059-876-7|page=39|language=en}}</ref> The skewers are often grilled in front of customers. |
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<gallery widths="220px" heights="150px"> |
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File:Typical yakitori 001.jpg|[[Yakitori]] |
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</gallery> |
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== See also == |
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* [[Cuisine of Japan]] |
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* [[List of public house topics]] |
* [[List of public house topics]] |
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*[[ |
* [[Snack bar|Sunakku]] |
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*[[ |
* [[Tavern]] |
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{{Portalbar|Beer|Culture|Food|Japan|Liquor|Wine}} |
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==References== |
== References == |
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{{reflist}} |
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{{Reflist|30em}} |
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==Further reading== |
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{{commonscat|Izakaya}} |
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== Further reading == |
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*''Izakaya: The Japanese Pub Cookbook'' (2008) by Mark Robinson, Photographs by Masashi Kuma, ISBN 978-4-7700-3065-8, Kodansha International [http://www.kodansha-intl.com/books/html/en/9784770030658.html] |
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{{wikimedia|collapsible=true|c=Category:Izakaya|d=Q1193068}} |
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* ''[https://books.google.com/books?id=u0grPQAACAAJ&dq=Izakaya:+The+Japanese+Pub+Cookbook&hl=en&sa=X&ved=0ahUKEwipsMbahcTKAhWnkIMKHZISATUQ6AEIITAB Izakaya: The Japanese Pub Cookbook]'' (2008) by Mark Robinson, Photographs by Masashi Kuma, ISBN 978-4-7700-3065-8, Kodansha International |
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* [https://books.google.com/books?id=Jbbkgg5Z2X0C ''Izakaya: Japanese Bar Food''] (Hardie Grant Publishing 2012), photographs by Chris Chen. ISBN 978-1-74270-042-7 |
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* [https://books.google.com/books?id=R2oMrgEACAAJ ''Izakaya''] by Hideo Dekura (New Holland Publishers 2015). ISBN 978-1-74257-525-4 |
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[[Category:Japanese culture]] |
[[Category:Japanese culture]] |
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[[Category:Types of drinking establishment]] |
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[[Category:Japanese restaurants]] |
[[Category:Japanese restaurants]] |
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[[Category:Types of drinking establishment]] |
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[[Category:Types of restaurants]] |
[[Category:Types of restaurants]] |