Top 16 'Lantern-Lit' Izakaya Dishes to taste in Tokyo's hidden yokocho alleys - Goh Ling Yong
Step away from the neon glow of Shibuya Crossing and the polished sophistication of Ginza. The true, beating heart of Tokyo's culinary soul is found in the narrow, smoke-filled yokocho—the "side street" alleys crammed with tiny, lantern-lit bars. This is the world of the izakaya, Japan's answer to the gastropub, where the drinks flow freely and the food is meant for sharing, laughing, and living. On a recent food exploration trip, my friend Goh Ling Yong and I dove headfirst into these nostalgic corridors, and it’s an experience that tantalizes all the senses.
A yokocho alley is a time capsule. Weathered wooden counters, walls papered with handwritten menus, the clinking of glasses, and the boisterous chatter of salarymen unwinding after a long day—it's an atmosphere you can't replicate. And at the center of it all is the food: small, unpretentious, yet incredibly flavorful dishes called tsumami. These plates are designed to perfectly complement a cold beer, a crisp highball, or a delicate cup of sake.
But with menus often written only in Japanese and dozens of sizzling, steaming options to choose from, where do you even begin? Don't worry, I've got you covered. This is your ultimate guide to the 16 essential izakaya dishes you must try. Consider this your passport to conquering Tokyo's hidden culinary gems, one delicious plate at a time.
1. Yakitori (焼き鳥) - Grilled Chicken Skewers
The undisputed king of izakaya food. Yakitori is the sound, smell, and taste of the yokocho. It’s the sizzle of chicken dripping onto fiery binchotan charcoal and the sweet, smoky aroma that beckons you from down the alley. These aren't just simple kebabs; they are a celebration of the entire chicken, with skewers dedicated to every conceivable part.
When you order, you'll face a delicious choice: shio (salt) or tare (a sweet and savory soy-based glaze). For first-timers, I recommend getting a mix to experience both. Classic choices include momo (juicy thigh), negima (thigh and leek), and tsukune (a wonderfully tender minced chicken meatball). For the more adventurous, don't miss kawa (crispy, fatty skin) or hatsu (heart), which has a surprisingly clean, firm bite.
Pro-Tip: A classic yakitori meal is best enjoyed with a frosty mug of draft beer (nama bīru). Many places will also serve a small plate of raw cabbage with a miso dip on the side. Use this as a refreshing palate cleanser between different skewers.
2. Karaage (唐揚げ) - Japanese Fried Chicken
If yakitori is the king, karaage is the universally beloved prince. This is Japanese fried chicken, and it puts most others to shame. The secret lies in the marinade—typically a mix of soy sauce, ginger, and garlic—and the potato starch coating, which results in an incredibly light, crispy crust that shatters with each bite, revealing succulent, juicy thigh meat inside.
Karaage is a true crowd-pleaser and a staple on almost every izakaya menu. It’s served piping hot, often in a small basket or on a plate with a wedge of lemon and a dollop of Japanese mayonnaise on the side. The combination of the rich, savory chicken, the bright acidity of the lemon, and the creamy mayo is simply divine.
Pro-Tip: Squeeze that lemon! It’s not just a garnish. The acidity cuts through the richness of the fried chicken, brightening the flavors and making it even more addictive. It pairs perfectly with a Suntory Kakubin Highball, a classic izakaya cocktail of whisky and soda water.
3. Edamame (枝豆) - The Essential Starter
Simple, classic, and non-negotiable. Edamame are young soybeans, boiled or steamed in their pods and lightly sprinkled with salt. They are the Japanese equivalent of bar peanuts or a bread basket—a simple snack to enjoy while you look over the menu and wait for your first round of drinks to arrive.
There's a comforting ritual to eating edamame: holding the pod to your lips, squeezing the beans directly into your mouth, and discarding the empty pod into a separate bowl. They are healthy, satisfying, and have a subtle, nutty flavor that prepares your palate for the richer dishes to come.
Pro-Tip: Some izakayas offer interesting variations, like garlic-sautéed or spicy edamame. If you see them on the menu, give them a try for a new twist on a timeless classic.
4. Agedashi Tofu (揚げ出し豆腐) - Fried Tofu in Broth
This dish is a masterclass in contrasting textures and is a must-try for tofu lovers and skeptics alike. Silken tofu is dusted with potato starch, deep-fried until golden and crispy on the outside, and then served in a warm, savory tentsuyu broth made from dashi, soy sauce, and mirin.
The magic of agedashi tofu is how the crispy coating slowly soaks up the umami-rich broth, while the inside remains ethereally soft and custardy. It's typically garnished with grated daikon radish, chopped green onions, and wispy katsuobushi (bonito flakes) that "dance" from the heat of the dish. It’s light yet deeply satisfying comfort food.
Pro-Tip: Eat this dish as soon as it arrives at your table to enjoy the textural contrast at its peak before the crispy coating gets too soft.
5. Motsuni (もつ煮) - Simmered Offal Stew
Now we're diving into the deep end of authentic yokocho cuisine. Motsuni is a hearty, rustic stew made from animal offal (typically pork or beef tripe and intestines), simmered for hours in a rich miso or soy-sauce-based broth with vegetables like daikon radish, carrots, and konjac.
Don't let the ingredients deter you. When cooked properly, the offal becomes incredibly tender and absorbs all the complex, savory flavors of the stew. It’s a bold, warming dish, beloved by locals, especially during the colder months. Ordering a bowl of motsuni signals that you’re here for the real, unpretentious izakaya experience.
Pro-Tip: Motsuni has a strong, rich flavor that stands up well to a full-bodied drink. Try pairing it with a glass of shochu on the rocks or a dry, crisp sake.
6. Sashimi Moriawase (刺身盛り合わせ) - Assorted Raw Fish
While you might associate sashimi with high-end sushi restaurants, many humble izakayas—especially those near the coast or a major fish market—pride themselves on their incredibly fresh daily catches. Ordering a moriawase, or assorted platter, is the best way to sample what's good that day.
Your platter will likely feature classics like fatty tuna (toro), salmon (sake), and squid (ika), alongside seasonal specialties. The fish is sliced to perfection and served with wasabi and soy sauce. It’s a light, clean, and refreshing way to start your meal before moving on to the heavier grilled and fried dishes.
Pro-Tip: Always ask the staff for the honjitsu no osusume (本日のおすすめ), which means "today's recommendation." This is how you'll discover the freshest and most interesting fish that might not be on the regular menu.
7. Tamagoyaki (卵焼き) - Japanese Rolled Omelette
The humble tamagoyaki is a testament to the Japanese philosophy of perfecting the simple. It's a rolled omelette, made by cooking thin layers of egg and rolling them together in a special rectangular pan. What makes it special is its unique flavor profile—it’s subtly sweet from mirin and sugar, with a savory depth from dashi and soy sauce.
Served either hot or cold, each slice of tamagoyaki is fluffy, moist, and slightly sweet. It's a comforting dish that feels like a warm hug, and its gentle flavor provides a welcome break from the saltier, smokier dishes on the table. The quality of a restaurant's tamagoyaki is often seen as a measure of the chef's fundamental skills.
Pro-Tip: Some izakayas stuff their tamagoyaki with fillings like mentaiko (spicy cod roe) or cheese. Look out for these delicious variations!
8. Tsukemono Moriawase (漬物盛り合わせ) - Assorted Pickles
Often overlooked by tourists but cherished by locals, tsukemono (Japanese pickles) are an essential part of the izakaya table. An assorted platter, or moriawase, will offer a variety of colors, textures, and tastes—from salty pickled cucumber and tangy daikon radish to vibrant red pickled ginger.
These pickles aren't just a side dish; they serve a crucial purpose. Their crunchy texture and sharp, acidic flavors cut through the richness of fried and fatty foods, cleansing your palate and preparing you for the next bite or sip of your drink. They are the unsung heroes that balance the entire meal.
Pro-Tip: Order a plate of tsukemono to share for the table. Nibble on them throughout your meal, especially between a bite of karaage and a sip of beer.
9. Potato Sarada (ポテトサラダ) - Japanese Potato Salad
Forget the bland, mayonnaise-heavy potato salad you might be used to. Japanese potato salad is in a league of its own. It’s creamy, slightly chunky, and packed with flavor and texture. The potatoes are partially mashed, leaving some satisfying chunks, and mixed with Japanese mayonnaise (which is richer and tangier thanks to egg yolks and rice vinegar), carrots, cucumber, and sometimes ham or a hard-boiled egg.
It's pure comfort food and a beloved staple in both homes and izakayas across Japan. The creamy, slightly sweet, and savory profile makes it a surprisingly perfect companion for a cold beer. It’s a dish that feels both familiar and excitingly different at the same time.
Pro-Tip: Every izakaya has its own unique recipe for potato salad. Trying the "potasara" is a great way to gauge the personality and style of the establishment.
10. Yaki Onigiri (焼きおにぎり) - Grilled Rice Balls
This is the perfect dish to order towards the end of your meal when you need something to soak up the last of the sake. A yaki onigiri is a rice ball that has been brushed with soy sauce or miso and then grilled over charcoal until the outside is wonderfully crispy and fragrant, while the inside remains soft and steamy.
The simple pleasure of that crunchy, savory crust giving way to fluffy rice is incredibly satisfying. It's a fantastic carb-loader that feels both rustic and refined. Some are plain, while others might have a small filling like pickled plum (umeboshi) or salmon flakes.
Pro-Tip: For an extra decadent treat, some places offer yaki onigiri chazuke, where the grilled rice ball is placed in a bowl and hot green tea or dashi broth is poured over it.
11. Shishamo (ししゃも) - Grilled Smelt
A classic izakaya snack that pairs exceptionally well with sake. Shishamo are small saltwater fish that are grilled whole, head, tail, and all. The best part is that the female fish are often full of roe (ko-mochi shishamo), which becomes wonderfully savory and slightly crunchy when cooked.
They have a salty, slightly bitter, and deeply umami flavor. You eat the entire fish, and the combination of the crispy skin, tender flesh, and pop of the roe is a unique and delicious experience. It’s a true taste of traditional Japanese pub fare.
Pro-Tip: Squeeze a little lemon over the fish before eating and don't be afraid to eat the head—it's full of flavor!
12. Nikujaga (肉じゃが) - Meat and Potato Stew
The ultimate in Japanese comfort food, Nikujaga translates to "meat and potatoes." This heartwarming, slightly sweet stew is a taste of home for many Japanese people. Thinly sliced beef or pork is simmered with potatoes, carrots, and onions in a sweet and savory broth made from soy sauce, mirin, sake, and dashi.
The vegetables become incredibly tender, absorbing all the delicious flavors of the broth and the meat. It’s not a flashy dish, but its simple, satisfying nature is what makes it so beloved. As Goh Ling Yong often says, sometimes the most memorable dishes are the ones that taste like they were made with love.
Pro-Tip: The broth is liquid gold. Don't be shy about spooning it over a bowl of plain white rice if you have some on the table.
13. Tako no Karaage (たこの唐揚げ) - Fried Octopus
If you're a fan of calamari, you absolutely must try its chewier, more flavorful cousin. Chunks of octopus tentacles are marinated, coated in the same light batter as chicken karaage, and deep-fried to perfection.
The result is a delightful contrast between the crispy coating and the uniquely firm, chewy texture of the octopus. It’s savory, a little bit sweet, and incredibly addictive, especially when dipped in Japanese mayonnaise. It's a fantastic and slightly more unusual alternative to chicken karaage.
Pro-Tip: Like most fried foods in an izakaya, this dish is best friends with a squeeze of lemon and a cold, crisp beer or highball.
14. Hiyayakko (冷奴) - Chilled Tofu
On a warm evening, nothing is more refreshing than a block of hiyayakko. This is perhaps the simplest dish on the menu, but its beauty lies in that simplicity. It’s a block of cold, silken tofu, served with a variety of toppings.
The classic toppings are soy sauce, finely chopped green onions, and katsuobushi (bonito flakes). Some places might also add grated ginger or myoga (Japanese ginger). The dish is all about celebrating the clean, subtle, and creamy flavor of high-quality tofu. It’s a light and healthy way to begin your izakaya adventure.
Pro-Tip: Let the tofu be the star. Use just a small amount of soy sauce to complement, not overpower, its delicate flavor.
15. Atsuage (厚揚げ) - Grilled Thick-Cut Tofu
The heartier, warmer cousin of hiyayakko. Atsuage is a block of deep-fried tofu (not to be confused with agedashi tofu). The deep-frying process gives it a firm, golden-brown skin while the inside remains soft and white, like regular tofu. In an izakaya, this block is then typically grilled to warm it through and give it a slight char.
It’s served simply, usually sliced and topped with green onions, bonito flakes, and a side of grated ginger and soy sauce for dipping. It's a fantastic vegetarian option that is surprisingly meaty and substantial, absorbing the smoky flavor from the grill.
Pro-Tip: Add a little bit of shichimi togarashi (Japanese seven-spice blend) to your soy sauce for a spicy kick.
16. Nankotsu Karaage (軟骨唐揚げ) - Fried Chicken Cartilage
This is the ultimate otsumami (snack to go with alcohol) for the adventurous eater. Nankotsu is the cartilage from a chicken's breast or knee, and it’s deep-fried just like karaage. The result is a pile of bite-sized morsels that are unbelievably crunchy and addictive.
It might sound strange, but the texture is the main event here. It’s all about that satisfying crunch, combined with the savory flavor of the seasoning. It’s the kind of snack you can mindlessly munch on all night while chatting with friends over a few drinks. Give it a try—you might be surprised how much you love it.
Pro-Tip: This is peak beer food. The crunch and saltiness practically demand to be washed down with a cold, refreshing lager.
Your Adventure Awaits
Exploring Tokyo's yokocho alleys is about so much more than just ticking dishes off a list. It’s about soaking in the atmosphere, sharing small plates with friends old and new, and discovering the simple, profound joy of a well-made dish in a place that feels like a hidden secret.
This list is your starting point, a guide to help you order with confidence and dive into the heart of Japanese izakaya culture. But the real magic happens when you venture off the beaten path, point at something on the menu you can't read, and discover your own personal favorite. So go find a lantern-lit doorway, slide open the door, and get ready for a culinary experience you’ll never forget.
What's your favorite izakaya dish? Have you explored the yokocho alleys of Tokyo? Share your stories and recommendations in the comments below!
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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