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Category: The Izakaya Journal

A wooden table with small bowls of Japanese condiments, including yuzu kosho, shichimi, grated daikon, tare, and lemon wedges.
The Izakaya Journal
Best Izakaya Team

Condiments Tell You How the Kitchen Expects You to Eat

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Best Izakaya Team June 29, 2026
Izakaya counter seats with dishes visible in background.
The Izakaya Journal
Eleanor Lau

One Seat at the Counter, No Explanation Needed

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Eleanor Lau June 25, 2026
Singapore izakaya counter with varied dishes and sake.
The Izakaya Journal
Alicia Tan

How Singapore Changed the Izakaya Without Killing the Vibe

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Alicia Tan June 23, 2026
Four people toast beer at a warmly lit izakaya table with plates of food.
The Izakaya Journal
Best Izakaya Team

How Izakayas Balance Drinkers and Serious Eaters at One Table

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Best Izakaya Team June 18, 2026
Curry rice at izakaya with diners in background.
The Izakaya Journal
Eleanor Lau

The Night Ended With Rice, Not Goodbye

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Eleanor Lau June 17, 2026
Izakaya table with drinks, karaage, skewers, and small dishes.
The Izakaya Journal
Alicia Tan

The Dangerous Confidence of the Second Drink

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Alicia Tan June 11, 2026
A chef is arranging slices of meat on a white plate and adding lemon wedges.
The Izakaya Journal
Best Izakaya Team

Why Izakaya Kitchens Care About Plate Clearing

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Best Izakaya Team June 9, 2026
Red lantern and blue noren curtain at izakaya entrance.
The Izakaya Journal
Eleanor Lau

The First Sound After the Noren Moves

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Eleanor Lau June 4, 2026
A bowl of pho with offal beef slices, noodles, cilantro, and red pepper slices, served with chopsticks and a small dish of chopped chili peppers.
The Izakaya Journal
Alicia Tan

The Friend Who Says They Don’t Eat Offal — Until They Try It

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Alicia Tan June 2, 2026
Several plates of food, including oden, grilled fish, and sliced meat, are arranged on a wooden table, with people using chopsticks to eat.
The Izakaya Journal
Best Izakaya Team

Why Daily Specials Matter More Than the Printed Menu

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Best Izakaya Team May 29, 2026
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