
Food & Drink | TOKYO FOOD FILE Oct 20, 2018
Iyaiya Sanbai: At the contemporary edge of izakaya
by Robbie Swinnerton
A generation back, the average izakaya tavern was noisy, cheap, smoky and the clientele overwhelmingly male. There would usually be one brand of beer; two choices of sake, warmed or room temperature; and food that ranged from reliable to rough and ready. Things have changed. ...