Your First Time at an Izakaya: A Guide on What to Order

Walking into an izakaya for the first time can be intimidating: the menu is filled with unfamiliar terms, the atmosphere is lively, and the service concept is quite different from a traditional restaurant. Far from being just a sushi bar, an izakaya is the quintessential Japanese pub, a social hub where small, shareable plates reign supreme and drinks flow freely.

It's a convivial space where you order as you go, snack, chat, and enjoy the moment. In Montreal, places like Aji Bar Sushi & Izakaya, led by Chef Yamamoto in the Rosemont-La Petite-Patrie neighborhood, perfectly embody this spirit. This guide is here to help you navigate the menu and make your first visit a memorable one.

Aji Bar Address

929 St-Zotique Est, Montréal, QC H2S 1M9

Special Feature

Bring Your Own Wine (BYOW)

Price Range Per Plate

Approximately $10 - $20

Signature Dish Example

Albacore Tuna Tataki: $18

Chef

Chef Yamamoto

First, Understanding the Izakaya Concept

The word "izakaya" (居酒屋) literally translates to "sake shop to stay in". Think of it as the Japanese equivalent of an Irish pub or a Spanish tapas bar. The focus is on drinks (beer, sake, shochu), but the food plays an equally central role. Unlike a restaurant with a standard appetizer-main-dessert format, an izakaya offers a multitude of small plates designed to be shared among everyone at the table.

The atmosphere is usually relaxed, sometimes loud, and always welcoming. You order a few dishes, have a drink, and if you're still hungry, you order a few more. It's a social and progressive dining experience.

The Sure Bets: Three Dishes to Start with Confidence

Faced with an extensive menu, the easiest way to start is with the great classics. These dishes are reliable choices, loved by all, and perfect for getting acquainted with izakaya flavors.

1. **Edamame**: These young, steamed, and lightly salted soybeans are the quintessential appetizer. They're simple, healthy, and incredibly addictive. The perfect snack while you sip your first drink.

2. **Karaage** (pronounced ka-ra-ah-geh): This is Japanese-style fried chicken, marinated (usually in soy sauce, sake, ginger, and garlic) and then deep-fried. The result is unbelievably juicy on the inside and crispy on the outside. An absolute must-try.

3. **Gyoza**: These Japanese dumplings, often filled with pork and vegetables, are pan-fried on one side and steamed on the other. Served with a dipping sauce made from soy sauce and rice vinegar, they are a comforting classic that never disappoints.

Next Step: Venturing into More Adventurous Dishes

Once the classics are on the table, it's time to explore. This is where the real magic of the izakaya happens. Here are a few suggestions to broaden your horizons.

**Takoyaki**: Soft, savory pancake balls filled with a piece of octopus, cooked in a special molded pan and topped with sauce, Japanese mayonnaise, dried bonito flakes, and seaweed. It's an iconic street food from Osaka.

**Tuna or Beef Tataki**: The fish or meat is seared at a very high temperature on all sides, then plunged into ice water to stop the cooking process. The outside is cooked, while the inside remains raw. Thinly sliced and served with a ponzu sauce, it's a fresh and flavorful delicacy.

**Agedashi Tofu**: Cubes of silken tofu, coated in starch and deep-fried, served in a hot dashi broth. The contrast between the melting tofu and the lightly crispy exterior is sublime.

Don't hesitate to ask the staff for their specialties. At Aji Bar, for example, Chef Yamamoto's creations are worth exploring, often offering a unique twist on traditional dishes.

The Art of Pacing Your Meal and Sharing

The best approach is to order in waves. Start with 2 or 3 dishes per person. Once those are finished, assess your hunger and order a second, or even a third, round. This prevents overloading the table and reduces waste.

Try to balance flavors and textures. Don't just order fried food. Pair a karaage (fried) with a tataki (fresh), or gyoza (pan-fried/steamed) with a seaweed salad (vegetable). This variety will make the experience much more interesting.

Sharing is at the heart of izakaya culture. Dishes are brought to the center of the table, and everyone helps themselves using their own small plate (called a 'torizara'). It's a very social way to eat. And if you're at Aji Bar, remember it's a 'Bring Your Own Wine' (BYOW) spot, allowing you to pair your dishes with your favorite bottle.