In Japan, drinking without food is almost unthinkable. Otsumami (おつまみ) — snacks and dishes designed to accompany alcohol — are an essential part of drinking culture. They are not appetizers or side dishes. They are the reason the drink tastes better. Every izakaya is judged as much by its otsumami as by its drink selection.
The Essential Otsumami
The First Five (Order These Immediately)
1. Edamame (枝豆) — ¥300-400 Boiled and salted young soybeans. Squeeze the pod to pop the beans into your mouth. The universal opening snack — no izakaya visit begins without edamame. Available fresh in summer, frozen year-round.
Best with: Beer, any light drink
2. Karaage (唐揚げ) — ¥500-700 Deep-fried marinated chicken. Juicy inside, crispy outside. Japanese karaage uses ginger and soy sauce marinade — completely different from Western fried chicken. Squeeze lemon over it.
Best with: Beer, highball, lemon chuhai
3. Yakitori (焼き鳥) — ¥100-300/skewer Grilled chicken on skewers. Order shio (salt) or tare (sweet soy glaze). The must-try parts:
- Momo (もも) — Thigh. Juicy, flavorful. The standard
- Negima (ねぎま) — Thigh with leek. Classic combination
- Tsukune (つくね) — Chicken meatball. Often served with raw egg dip
- Kawa (皮) — Skin. Crispy and rich
- Sunagimo (砂肝) — Gizzard. Crunchy texture
- Reba (レバー) — Liver. Rich, creamy (acquired taste)
Best with: Beer, shochu, sake
4. Hiyayakko (冷奴) — ¥300-400 Chilled silken tofu topped with grated ginger, green onion, and bonito flakes. Drizzle soy sauce. Simple, refreshing, and the perfect palate cleanser between rich dishes.
Best with: Sake (cold), shochu
5. Takowasa (たこわさ) — ¥400-500 Raw octopus mixed with wasabi. Sounds intense but the wasabi is mild. Chewy, spicy, addictive. A true izakaya classic.
Best with: Sake, beer
Fried & Crispy (揚げ物)
Agedashi Tofu (揚げ出し豆腐) — ¥500-600 Deep-fried tofu in warm dashi broth with grated daikon and ginger. Crispy exterior, silky interior, savory broth. One of the most satisfying dishes in the izakaya.
Korokke (コロッケ) — ¥300-500 Japanese croquettes — mashed potato with meat or cream filling, breaded and fried. The cream korokke (クリームコロッケ) is molten and delicious.
Renkon Chips (れんこんチップス) — ¥400 Thinly sliced lotus root, deep fried. Crispy, beautiful pattern, lightly salted.
Nankotsu Karaage (軟骨唐揚げ) — ¥400-500 Fried chicken cartilage. Crunchy, slightly chewy, surprisingly addictive. The texture is unique.
Grilled (焼き物)
Shioyake Saba (塩焼きさば) — ¥600-800 Salt-grilled mackerel. Simple, classic, deeply flavorful. The charred skin is the best part. Squeeze lemon or sudachi citrus.
Hokke (ほっけ) — ¥800-1,200 Grilled atka mackerel — a large, meaty fish that is one of Japan’s most popular grilled fish. Split open and grilled, shared at the table.
Shishamo (ししゃも) — ¥400-600 Small whole fish, grilled and eaten completely — head, bones, and eggs inside. Crunchy, savory, goes perfectly with sake.
Negima (ねぎま焼き) — ¥500-600 Grilled tuna belly (or salmon) with grilled leek. Rich, smoky, luxurious.
Sashimi & Raw (刺身・生もの)
Sashimi Moriawase (刺身盛り合わせ) — ¥1,000-2,000 Assorted sashimi plate — typically 3-5 types of fish. Ask for the “osusume” (recommendation). The freshness at izakaya with fish counters is remarkable.
Shimesaba (しめさば) — ¥500-700 Vinegar-cured mackerel. Slightly tangy, rich, and fatty. A sake-pairing masterpiece.
Uni (ウニ) — ¥800-1,500 Sea urchin. Creamy, oceanic, sweet. Expensive but unforgettable. Best in Hokkaido-sourced izakaya.
Comfort & Closing Dishes
Niku-jaga (肉じゃが) — ¥600-800 Simmered beef and potato in sweet soy broth. Japanese comfort food. Often called “mom’s cooking.” Homey, warming, perfect after several drinks.
Dashimaki Tamago (だし巻き玉子) — ¥500-600 Rolled omelet flavored with dashi broth. Soft, jiggly, slightly sweet. The quality of dashimaki tells you a lot about an izakaya’s cooking skill.
Ochazuke (お茶漬け) — ¥500-700 Rice with green tea (or dashi) poured over, topped with salmon, umeboshi (pickled plum), or wasabi. The traditional closing dish — signals that the drinking session is ending and it is time to settle the stomach.
Onigiri (おにぎり) — ¥200-300 Simple rice balls. Often the last thing ordered. Salmon (鮭), umeboshi (梅), or mentaiko (明太子) filling.
Yaki-onigiri (焼きおにぎり) — ¥300-400 Grilled rice balls with soy sauce. Crispy outside, soft inside. A perfect final bite.
Regional Otsumami
| Region | Signature Otsumami | Description |
|---|---|---|
| Hokkaido | Jaga-butter (じゃがバター) | Steamed potato with butter. Simple and perfect |
| Tohoku | Kiritanpo (きりたんぽ) | Grilled rice on sticks, dipped in miso |
| Tokyo | Monjayaki (もんじゃ焼き) | Runny savory pancake, eaten directly from the griddle |
| Nagoya | Tebasaki (手羽先) | Spicy fried chicken wings. Yamachan chain is famous |
| Osaka | Kushikatsu (串カツ) | Deep-fried skewered everything. No double-dipping! |
| Kyushu | Basashi (馬刺し) | Raw horse meat sashimi (Kumamoto specialty) |
| Okinawa | Rafute (ラフテー) | Slow-braised pork belly in awamori and brown sugar |
Convenience Store Otsumami
When drinking at home, in a park, or at a hotel — konbini otsumami is excellent:
Hot (from the counter):
- Famichiki / Karaage-kun (fried chicken) — ¥200
- Nikuman (meat bun) — ¥150
- Oden items — ¥80-150 each
Cold (from the shelves):
- Cheese kamaboko (チーズかまぼこ) — ¥200
- Sakiika (裂きイカ) — Dried shredded squid — ¥200
- Salami / sausage packs — ¥250
- Mixed nuts — ¥300
- Edamame (frozen, microwavable) — ¥200
Budget drinking kit: Two cans of beer (¥400) + 3 konbini otsumami (¥600) = ¥1,000 for a complete drinking experience.
The Philosophy of Otsumami
Otsumami exists because Japanese drinking culture values time together over intoxication. The food keeps the drinking pace moderate. The sharing creates conversation. The variety keeps the evening interesting. And the closing dishes — ochazuke, onigiri — signal a graceful ending.
When you order otsumami at an izakaya, you are not just ordering food. You are participating in a centuries-old tradition of making drinking social, sustainable, and civilized. Order one dish at a time. Share everything. Take your time.
That is the Japanese way to drink.