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The Izakaya Journal

A close-up bowl of sashimi and seafood topped with salmon, red berries, cucumber, lemon slices, and herbs, with chopsticks resting beside it.

The Izakaya Journal

What Happens When Sashimi Is Served Too Cold?

Alicia Tan October 27, 2026

Japanese meal set on a red tray: a black lacquer bento with assorted vegetables, meat, and pink garnish, plus small side dishes in bowls and cups, chopsticks, and dipping sauces.

The Izakaya Journal

What Does a Kaiseki Background Bring to Sushi Preparation?

Best Izakaya Team October 22, 2026

Business colleagues enjoying beer and food at an outdoor table of a traditional Japanese izakaya restaurant under warm paper lanterns.

The Izakaya Journal

Why 6:30PM and 9:30PM Feel Like Two Different Izakayas

Eleanor Lau October 15, 2026

Vibrant multi-level ION Orchard interior with parallel escalators, illuminated storefronts, restaurants, shoppers, and a colourful geometric ceiling.

The Izakaya Journal

The Strange Joy of Choosing Dinner by Which Floor You’re On

Alicia Tan October 8, 2026

A chef slices salmon on a wooden cutting board beside an assorted sashimi platter.

The Izakaya Journal

What You Notice When You Sit Close Enough to Watch the Fish Being Cut

Eleanor Lau October 6, 2026

Close-up of sushi rolls on a wooden serving tray, with chopsticks resting over the pieces and visible fish, rice, and orange garnish in soft focus background.

The Izakaya Journal

Maki or Nigiri? They Do Completely Different Jobs at the Table

Alicia Tan October 1, 2026

A hand pours sake liquor from a bottle into a small glass on a wooden crate, with another dark bottle at the back.

The Izakaya Journal

You Don’t Need to Know Sake to Order Sake in Tokyo

Eleanor Lau September 22, 2026

Busy Japanese izakaya dining room with people seated at dark wooden tables eating and drinking, warm lantern lights, and a barred back wall with hanging menu signs.

The Izakaya Journal

What Does ‘Izakaya-Inspired’ Actually Mean?

Best Izakaya Team September 17, 2026

Sliced raw fish garnished with lemon wedges and leafy greens served in a blue-and-red bowl filled with ice, with a small dish of dipping sauce and chopsticks nearby.

The Izakaya Journal

I Came for Salmon and Left Thinking About Kanpachi

Alicia Tan September 17, 2026

A restaurant table set with a bowl of rice, a small side dish, and a square bowl of light broth topped with shrimp and green garnish, with chopsticks resting beside it.

The Izakaya Journal

One Plate of Obanzai Can Tell You Where Dinner Is Going

Eleanor Lau September 10, 2026

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