The Journal · Pillar
The art of sharing: small plates, Japanese table culture, and the izakaya spirit.
The izakaya menu is built around small, shareable dishes designed to pair with drinks: skewered chicken grilled over charcoal, Japanese fried chicken with a rice-flour crust, salty edamame, pan-fried gyoza, and silky fried tofu. Order a few at a time, share everything.
Japanese meals are shared events, not collections of individual orders. Plates land at the centre, you pour for others before yourself, and the itamae at the counter is as much host as chef. It is a fundamentally different relationship with food.
An izakaya is a Japanese pub-style eatery where friends gather after work to share small plates and drinks in an informal atmosphere. The word combines 'stay,' 'sake,' and 'shop': a place you linger.
Montréal's Japanese dining scene has matured significantly. The izakaya spirit, shared small plates, an open kitchen, a relaxed atmosphere, and sake or BYOB wine, translates naturally to Québec culture. Aji in Rosemont-La Petite-Patrie is where that spirit meets serious craft.
