Upscale Tokyo eateries may be garnering Michelin stars of late, but they are hardly a mainstay of the nation's food culture. The average Japanese is more likely to be found in a traditional "izakaya" (pub) than in a high-end sushi bar or "kaiseki" (haute cuisine) restaurant.

Izakaya are friendly pubs that serve a wide range of inexpensive, small-plate dishes along with a variety of drinks, and are a frequent gathering place for colleagues after work or friends looking to spend a pleasant evening together.

Mark Robinson, a 46-year-old Tokyo-based editor and journalist who has contributed articles on Japanese culture to newspapers and other publications, is one of those enchanted by izakaya.