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The Izakaya Journal

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The Izakaya Journal

Category: The Izakaya Journal

Assorted yakitori skewers, Japanese fried rice, grilled squid, tamagoyaki, and karaage served on small plates at a warm izakaya dining table in Singapore

The Izakaya Journal

The Table That Tried to Order the Whole Menu

Best Izakaya Team May 12, 2026

Japanese chef cooking tamagoyaki in rectangular pan at izakaya kitchen close up

The Izakaya Journal

The Quiet Skill of a Tamagoyaki Chef: Why This Simple Dish is So Difficult

Eleanor Lau May 7, 2026

Japanese izakaya chalkboard menu with handwritten specials and limited items showing sold out and seasonal dishes

The Izakaya Journal

The Night the Menu Didn’t Match What Was Available

Alicia Tan May 5, 2026

Grilled yakitori skewers with chicken thigh and bacon-wrapped vegetables on a black plate, Japanese izakaya food close-up, Singapore dining scene

The Izakaya Journal

The Night the Kitchen Ran Out of More Than One Item

Best Izakaya Team April 30, 2026

yakitori skewers grilling over charcoal fire in Singapore izakaya, showcasing timing and heat control for perfect texture and flavor

The Izakaya Journal

The Temperature of Food vs The Timing of Food

Eleanor Lau April 28, 2026

Singapore izakaya interior with diners enjoying yakitori skewers and drinks, warm lighting casual Japanese dining atmosphere shared table experience

The Izakaya Journal

The First-Time Diners vs The Regulars (Same Room, Different Night)

Alicia Tan April 23, 2026

The Izakaya Journal

The Curry You Order Last Matters More Than the First Skewer

Best Izakaya Team April 21, 2026

yakitori counter Singapore izakaya chef preparing skewers with diners seated at bar warm lighting Japanese dining atmosphere

The Izakaya Journal

How Chefs Spot a “One-Time Diner” vs a Future Regular

Eleanor Lau April 17, 2026

The Izakaya Journal

The Night We Ran Out of Chicken Thigh at 8:15 PM

Alicia Tan April 14, 2026

The Izakaya Journal

The “Best” Izakaya Usually Has the Best Basics

Eleanor Lau April 9, 2026

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