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The Izakaya Journal

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The Izakaya Journal

Category: The Izakaya Journal

Kukai Izakaya yakitori skewers Singapore with grilled chicken, pork, and tare sauce at Orchard Towers izakaya

The Izakaya Journal

That First Bite Already Made the Decision for You

Alicia Tan April 7, 2026

Japanese yakitori skewers grilling over charcoal with chicken and vegetables

The Izakaya Journal

That Slight Pink in Your Yakitori? It’s Not Undercooked — It’s Done Right

Best Izakaya Team April 4, 2026

Tamagoyaki Japanese omelette slices on a plate, simple izakaya dish with soft layered texture

The Izakaya Journal

This One Simple Dish Tells You If an Izakaya Is Actually Good

Eleanor Lau April 2, 2026

The Izakaya Journal

“That Smoky Taste Is Just Burnt Meat.” It’s Actually Controlled Charcoal Flavor.

Alicia Tan March 26, 2026

The Izakaya Journal

“Izakaya Food Is Just Bar Snacks.” Not Even Close.

Best Izakaya Team March 19, 2026

The Izakaya Journal

The Appetite Trigger: Why the Smell of Charcoal Makes Izakaya Food Hard to Resist

Eleanor Lau March 17, 2026

Yakitori skewers and beer served on a traditional izakaya table.

The Izakaya Journal

The First Bite Test: How Diners Instantly Judge an Izakaya

Alicia Tan March 12, 2026

yakitori skewers grilling over binchotan charcoal close up

The Izakaya Journal

The Craft Behind a Perfect Yakitori Skewer

Best Izakaya Team March 10, 2026

The Izakaya Journal

“We Just Ordered Randomly.” No, You Didn’t.

Alicia Tan March 7, 2026

A narrow, dimly lit Japanese alleyway is filled with glowing lanterns, colorful shop signs, and parked bicycles. A man in a white shirt stands near the center of the path, which recedes into a bustling urban background at twilight.

The Izakaya Journal

Why Izakaya Menus Are So Long

Eleanor Lau March 5, 2026

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