“Izakaya”

Menu items displayed on the wall of an izakaya.

A place laid out with a plate, chopsticks, paper napkin, soy sauce dish, and appetizer.

Clockwise from top left: chūhai with umeboshi (pickled plum); hiyayakko tōfu topped with spring onion and katsuobushi bonito flakes; karaage fried chicken; pickles and sake; katsuobushi-topped boiled spinach and beer; fried aji (horse mackerel) and cabbage.

Sashimi in the foreground includes (from left) hamachi (amberjack), tuna, and akagai clam. They are served on a bed of shredded daikon radish and with a dollop of wasabi.

Sardine sashimi served with spring onion, ginger, and soy sauce.

Some izakaya still serve sake in wooden masu containers.

Sake poured to overflowing.

With thanks to Masumoto in Toranomon for letting Nippon.com take the photographs in this article.