Izakaya Culture

How Izakaya Dining Works

Izakaya dining is informal and communal. You order several small plates as they come, rather than following a fixed course. The pace is leisurely, and the focus is on pairing food with drinks. Most izakayas offer an “otoshi” (お通し), a small cover charge dish that arrives automatically, often a simple seasonal item like marinated vegetables or tofu. In Hong Kong, this typically costs between HK$20 and HK$40 per person. You are not expected to finish all dishes before ordering more, the idea is to graze.

Ordering Tips

• Start with drinks, beer, sake, or shochu are the usual choices. Many izakayas have happy hour deals from 5pm to 7pm, with Asahi Super Dry or Sapporo draft beers at around HK$48 to HK$68 per pint.
• Order 2-3 dishes per person, then add more as you go. A group of four might order 8-12 dishes over two hours.
• Share everything, dishes are designed for sharing. Use the small plates provided and take a portion from the main dish.
• Don’t rush, izakaya meals often last two to three hours. The kitchen sends dishes as they are ready, not all at once.

Essential Izakaya Dishes

Izakaya menus can be overwhelming, but a few classic categories appear everywhere. Here are the must-try small plates, with descriptions of what to expect in Hong Kong izakayas.

Yakitori (Grilled Skewers)

Yakitori are skewered and grilled chicken pieces, seasoned with salt (shio) or a sweet soy glaze (tare). A typical yakitori menu includes negima (chicken thigh with leek), tsukune (chicken meatballs), and reba (chicken liver). At a place like Yardbird in Sheung Wan, a skewer costs around HK$38 to HK$58. The grill is usually binchotan charcoal, which gives a smoky flavour. Order a few skewers per person, and try both salt and tare versions to compare.

Edamame

Edamame are boiled young soybeans in the pod, salted and served warm. They are a staple starter, easy to eat with beer. A bowl costs about HK$28 to HK$48 in most Hong Kong izakayas. Some variations add garlic, chilli, or bonito flakes.

Gyoza

Japanese pan-fried dumplings filled with pork, cabbage, and garlic. They are crispy on the bottom and soft on top. A standard order of six pieces costs around HK$48 to HK$68. Dip them in a mixture of soy sauce, rice vinegar, and a drop of chilli oil.

Karaage (Fried Chicken)

Japanese fried chicken, marinated in soy sauce, ginger, and garlic, then coated in potato starch and deep-fried. Karaage is served with lemon wedges and mayonnaise. A portion costs about HK$58 to HK$88. Look for variations like “nankotsu karaage” (fried chicken cartilage) for a crunchy texture.

Takoyaki (Octopus Balls)

Ball-shaped batter filled with octopus pieces, pickled ginger, and green onion, topped with takoyaki sauce, mayonnaise, and bonito flakes. A serving of six pieces costs around HK$48 to HK$68. They are hot inside, so let them cool before eating.

Sashimi Plates

Fresh raw fish slices are common in izakayas, though the selection is smaller than at a dedicated sushi counter. Typical offerings include salmon, tuna, and yellowtail. A mixed sashimi platter for two costs between HK$128 and HK$198. For more on sashimi cuts, see our Sashimi Cut Guide.

Tempura

Battered and deep-fried seafood and vegetables. Tempura in izakayas is often served with a tentsuyu dipping sauce and grated daikon. A mixed tempura platter costs around HK$88 to HK$138. Shrimp, sweet potato, and eggplant are common.

Nabe (Hot Pot)

For larger groups, many izakayas offer nabe, a simmering pot of broth, vegetables, tofu, and meat or seafood. Popular varieties include yosenabe (mixed ingredients) and motsunabe (offal). A nabe for two starts at around HK$198 and can go up to HK$398 depending on ingredients. It is often a winter special.

Onigiri (Rice Balls)

Triangular rice balls wrapped in nori, filled with salmon, umeboshi (pickled plum), or kombu (seaweed). They are a filling snack, costing about HK$18 to HK$28 each. Some izakayas offer grilled onigiri with a soy glaze.

Drinks to Pair with Izakaya Food

Drinks are as important as food in an izakaya. The standard order is “toriaezu biiru” (まずはビール), “beer first.” After that, you can move to sake, shochu, or cocktails.

Beer

Japanese lagers like Asahi Super Dry, Sapporo, and Kirin Ichiban are the most common. They are crisp, light, and pair well with fried and grilled foods. A draft pint in Hong Kong izakayas costs between HK$48 and HK$78. Bottles are slightly cheaper.

Sake

Rice wine with an alcohol content around 15-20%. Izakayas typically offer sake by the glass (180ml) or in a flask (300ml). A glass of junmai sake costs about HK$68 to HK$128. For a deeper dive into sake etiquette, see our Omakase Etiquette Guide, which covers many principles that apply to izakaya drinking as well.

Shochu

A distilled spirit made from barley, sweet potato, or rice. Shochu has a higher alcohol content (25-35%) and can be drunk straight, on the rocks, or mixed with soda (chuhai). A glass of shochu costs around HK$48 to HK$88. Popular brands include iichiko (barley) and Kuro Kirishima (sweet potato).

Chuhai (Shochu Highball)

A cocktail of shochu, soda water, and flavoured syrup, often lemon, yuzu, or grapefruit. Chuhai is refreshing and low in alcohol (around 5-8%). A can or glass costs about HK$38 to HK$58. Many izakayas offer all-you-can-drink chuhai deals during happy hour.

Umeshu (Plum Wine)

A sweet liqueur made from ume fruit, sugar, and alcohol. It is served on the rocks, with soda, or as a cocktail. A glass costs about HK$48 to HK$78. Umeshu is a good choice for those who prefer sweeter drinks.

Izakaya Etiquette in Hong Kong

While izakaya dining is casual, a few customs help the experience run smoothly.

• Wait for everyone, it is polite to wait until all members of your group have arrived before ordering. If you arrive early, order a drink and wait.
• Don’t pour your own drink, in Japanese drinking culture, you pour for others, and they pour for you. Keep an eye on your companions’ glasses and refill when they are empty.
• Say “kanpai” before drinking, the Japanese toast (cheers) is “kanpai” (乾杯). Make eye contact and clink glasses lightly.
• Use the small plates, when sharing a dish, use the small plate provided to take food from the main dish. Do not eat directly from the shared plate.
• No tipping, tipping is not customary in Japan or in Japanese restaurants in Hong Kong. Service charge is usually included in the bill (10%).
• Order in rounds, it is common to order a round of drinks and a few dishes, then order more later. The staff will bring dishes as they are ready.

Popular Izakaya Chains and Spots in Hong Kong

Hong Kong has a wide range of izakayas, from high-end to budget-friendly. Here are a few notable ones.

Gonpachi (Nishiazabu)

Located in Lan Kwai Fong, Gonpachi is a large, lively izakaya known for its yakitori and soba. A meal for two with drinks costs around HK$600 to HK$900. The restaurant is famous for being the inspiration for the “Kill Bill” restaurant scene.

Yardbird

In Sheung Wan, Yardbird is a yakitori-focused izakaya with a rotating menu of skewers and seasonal vegetables. It opened in 2011 and has been influential in Hong Kong’s izakaya scene. A skewer costs HK$38 to HK$58, and reservations are essential.

Inagiku (Causeway Bay)

Part of the Japanese restaurant group, Inagiku offers a more refined izakaya experience in the Lee Gardens area. The menu includes tempura, sashimi, and grilled dishes. A set dinner costs around HK$500 to HK$800 per person.

Hatsu (Tsim Sha Tsui)

A smaller, neighbourhood izakaya on Kimberley Street. Hatsu is known for its affordable prices and extensive sake list. A meal with drinks costs about HK$300 to HK$500 per person.

Zuma (Central)

While Zuma is often classified as a modern Japanese restaurant, its izakaya-style sharing plates and robata grill make it a high-end option. Located in the Landmark Mandarin Oriental, a meal can exceed HK$1,000 per person. The robata grill section offers skewers and grilled vegetables similar to yakitori.

How to Build an Izakaya Meal

For first-timers, here is a sample ordering strategy for two people, with estimated costs in Hong Kong dollars.

1. Start with drinks, two pints of Asahi Super Dry (HK$48 each) = HK$96.
2. Order a cold dish, edamame (HK$38) or a small sashimi platter (HK$128).
3. Add a fried dish, karaage (HK$68) or gyoza (HK$58).
4. Grilled skewers, four yakitori skewers (HK$38 each) = HK$152. Try negima, tsukune, and shiso maki.
5. One more drink each, switch to sake or shochu (HK$68 each) = HK$136.
6. A rice or noodle dish, onigiri (HK$22 each) or a small bowl of soba (HK$68).
7. Optional dessert, matcha ice cream (HK$38) or warabimochi (HK$48).

Total for two people: approximately HK$600 to HK$800, depending on choices. This is a moderate spend; you can go lower by sticking to beer and cheaper dishes like edamame and gyoza, or higher by ordering premium sake and more sashimi.

Seasonal and Regional Variations

Izakaya menus change with the seasons. In spring, you might find sakura-themed dishes and fresh bamboo shoots. Summer brings cold tofu (hiyayakko), unagi (eel), and refreshing chuhai flavours. Autumn features grilled sanma (Pacific saury) and mushroom dishes. Winter is nabe season, with hot pots and oden (simmered fish cake stew). Some izakayas in Hong Kong import seasonal ingredients directly from Japan, so prices can be higher, a winter nabe might cost HK$298 to HK$498.

Regional izakaya styles also appear in Hong Kong. For example, Kushikatsu (deep-fried skewers) from Osaka are available at places like Kushikatsu Daruma in Tsim Sha Tsui. Fukuoka-style motsunabe (offal hot pot) can be found at Hakata Ikkousha. Tokyo-style izakayas tend to have broader menus with more sashimi and tempura.

Izakaya vs. Other Japanese Dining Styles

Izakaya is distinct from other Japanese dining formats. Unlike omakase, where the chef decides the menu, izakaya lets you choose freely. Unlike kaiseki, which is multi-course and formal, izakaya is casual and unstructured. For a comparison of omakase and kaiseki, see our Omakase vs. Kaiseki article. Izakaya also differs from a sushi-ya, where the focus is on the quality of the rice and fish, see our Sushi Rice Secrets for more on that. In izakaya, the rice is a supporting player, not the star.

Another distinction is price. A typical izakaya meal in Hong Kong costs HK$300 to HK$800 per person, while omakase can range from HK$800 to HK$2,000 or more. For omakase price tiers, see our Omakase Price Tiers guide.

Final Tips for Izakaya Newcomers

• Go with a group, izakaya is social. The more people, the more dishes you can try.
• Be adventurous, try one unfamiliar dish each visit. Chicken cartilage, natto (fermented soybeans), or shirako (cod milt) are common izakaya items that might surprise you.
• Check the specials board, many izakayas have a blackboard or paper listing seasonal specials that are not on the regular menu.
• Pace yourself, order a few dishes at a time. The kitchen will send them in sequence, so you won’t be overwhelmed.
• Ask the staff, if you are unsure about a dish, ask. Most izakaya staff in Hong Kong speak English and Cantonese, and they can recommend popular items.

Related Articles

• The Complete Guide to Japanese Food in Hong Kong
• Omakase Etiquette Guide
• Omakase vs. Kaiseki
• Sashimi Cut Guide
• Sushi Rice Secrets
• Omakase Price Tiers