Filmmaker Christian Remde shot an ode to the Japanese gastropub.
[BLANK_AUDIO] I believe, from a long time ago, an izakaya started out as a rest stop, somewhere a group of people can rest during the course of their travels. And what ended up happening was, probably, the izakaya owner Started to sell food and created a sorta environment where people actually came more on the normal basis than just as an restaurant. But in the modern perspective I believe Asiatiska would be something that a large group of people can go and And share their food and drinks and just let loose. [MUSIC] In Japan, izakayas are a neighborhood bar. Pub, tapas, bar. A lot of people like to prefer them as a second home. Space in Tokyo, especially in the city is very small. So in order for you to have a gathering of some sort, you have to have a space to go out to. You invite your friends, not at your home, [MUSIC] But to [UNKNOWN]. It's kind of like you have your own life, that corner spot you go to, you have your [UNKNOWN] spot you go to where everything is familiar. You get comfortable there, you're drinking, you're socializing. It's a good meeting place. [MUSIC] For about three years I was living in Tokyo. During that time, I had the opportunity to work in an internship that [MUSIC] Turn into it to job. I became a salary man. Basically, trying to assimilate into Japanese business culture. One of the aspect of culture is to go out and eat and party with your co-workers. So you go out to eat with each other and You get some drinks, you crazy a little bit, and you learn to know each other that way. They say that in Japan, you should be drinking with your coworkers so that they know the true face of yourself. [MUSIC] People typically start with beer drinking at Zakaya, and then you move onto Sake or [UNKNOWN]. [FOREIGN] means to stay and Zakaya means Liquor store or sake store. So essentially, we started out as a sake shop. So imagine it's a sake shop and once the grilling pour this drink, I use a little snack. And essentially, that's how it started. So a very important part of izakaya is drinking. And izakaya, for me, usually stood for large pitchers of beer, and lots and lots of highballs. That's what I always get. right. Beer, shochu, it's just really easy to drink. But it's kinda dangerous cuz you don't wanna drink to many. Shochu is Japanese spirit, it's almost like a vodka, but with vodka you can't really taste the original grain, versus shochu, you could definitely taste the original form of this. Probably a prerequisite for a [UNKNOWN] is sharable small plates packed with a lot of flavor to cut away any of the alcohol that you're drinking. Usually it's very salty, it's very savory and you just want to keep going and [MUSIC] And eating and drinking, because of that. It's a nice cycle of eating and drinking. One of the first things I noticed about izakaya, is there's no sushi at an izakaya. You have sashimi, which is just the raw fish. But there's no nigiri, there's no rolls, and A lot of the food too is kind of little interactions that you do with it. Like you have a dipping sauce or you have little garnishes or salts that you can put on if you want to or not and everything's small portions, you wanna order a little bit of everything and share. The izakaya classics are usually, I would say karaage, that's probably number one. Any izakaya you go, you definitely have fried chicken on the menu. The old school ones are really weird exotic stuff like squid cured in [UNKNOWN] guts and stuff like that, just really funky stuff. A lot of what izakayas have Yakitori, which is skewered chicken cooked on Binchotan charcoal. But also there's other things on skewers, and that would be called kushiyaki. Sometimes you see ramen. Ramen's usually kinda like a finisher dish. You order that last. There's no rush. You just wanna get comfortable, and then when it's time for you to leave, or you're full then it didn't pay off. [MUSIC] I think people should leave. And ease the crowd with just a smile on their face and feel really full and probably just hope that they just don't regret the next day. At the end of the night, your a little bit relaxed and rested and ready to go on for the next day or you could party your **** off. Whatever I mean. [MUSIC] Being able to share the most primordial of things, sharing food. Like when your a caveman and your bringing over a piece of deer or something like that to your cave. You sit down And distribute it, share amongst everybody and so that's how you create your tribe. It's a place where you can. Learn to know each other and learn to become a more bonded crew, or tribe, or team. [MUSIC] [BLANK_AUDIO]