Tokyo with Colleagues: Evening Izakaya Guide

Someone suggests it at dinner the night before, or in a Slack message that sits unread for hours: "We should do something together while we're here."

Everyone agrees. Then silence.

The problem isn't figuring out what to do in Tokyo. The problem is that someone has to be the one who researches the options, picks the restaurant, navigates the train system, figures out what to order, and decides when it's time to move on. In a professional context, that's a lot of uncompensated labor nobody signed up for.

A private guide removes this problem entirely. Not because they know secret places. Because they handle the coordination that nobody else wants to handle.

No facilitators, no exercises

If your mental image involves breakout sessions, icebreaker games, or leadership lessons—that's not this. This is colleagues having dinner together. The only activity is eating, drinking, and talking. No HR programming. No forced fun.

What Japanese colleagues actually do

In Japan, after-work drinking gatherings called nomikai are the recognized way colleagues build relationships. "Nomikai" literally means "meeting to drink." In traditional Japanese offices, socializing during work hours is minimal. Nomikai fills that gap—allowing colleagues to speak more openly, transcending the usual boundaries between boss and coworker.

You're not approximating team building. You're participating in the actual way Japanese professionals bond: shared food, drinks, and conversation at an izakaya.

Most business travelers have one free evening. That's enough. The question is whether anyone wants to spend it researching Shinjuku's 10,000 restaurants and hoping for the best.

Standing Room Only (4 hours)

Standing Room Only starts at 6:30 PM with a hotel pickup and ends around 10:30 PM in Kichijoji. The route moves through three neighborhoods in Suginami Ward—Nakano, Nishi-Ogikubo, and Kichijoji—each with its own personality.

You'll eat at standing bars and retro izakayas. Handwritten menus. No English. Places that seat 6-10 people and fill up with office workers after 7 PM. Your guide handles reservations, ordering, and the logistics of moving between venues. For more on what to expect during a tour, we cover the experience in detail.

Typical food and drink spend: ¥4,000-6,000 per person ($28-42).

Kushiyaki Confidential (6 hours)

If you have more time—say, a half-day that extends into evening—Kushiyaki Confidential starts around 4 PM and runs until 9:30 PM. The route covers Shibuya, Ebisu, and Nakameguro: standing sushi bars, yakitori joints, sake counters, and neighborhood izakayas.

Six hours means five venues instead of three. The pace is more relaxed. You catch the transition from late afternoon to evening energy as salarymen fill the alleys.

Typical food and drink spend: ¥5,000-8,000 per person ($35-55).

Both tours handle groups up to 6 people. Most local izakaya seat 4-8 people max, and popular spots are packed after work. The guide knows which places can actually fit your group.

The guide fee is a single line item—transparent and easy to expense. Food and drink are separate, giving you control over that budget. For a detailed breakdown of how private tour pricing works, see our pricing guide.

What's included:

• Guide with hotel pickup

• Transportation coordination

• Menu navigation and ordering

• Concierge support

What's not included:

• Food and drinks

• Transportation costs

• Tips (not expected in Japan)

Non-drinkers: Every stop has non-alcoholic options. Japan's zero-tolerance DUI policy means designated drivers are common—so non-alcoholic beer, mocktails, and soft drinks are standard at izakaya.

Smart casual works. You're eating at standing bars, not formal restaurants. Collared shirts are fine; ties aren't necessary. Women can skip heels—you'll be walking between venues.

Comfortable shoes matter. Three to five venues means walking between neighborhoods. Save the dress shoes for client meetings.

Bring cash. Most izakaya are cash-only. ¥10,000 per person covers food, drinks, and a buffer for unexpected rounds.

Light layers. Tokyo evenings can be cool, but izakaya interiors run warm. A jacket you can carry works better than a heavy coat.

Why 4-6 Works Best

The optimal colleague group size for evening izakaya touring is 4-6 people. Here's why:

Counter seating at authentic izakaya typically maxes out at 6. Standing bars might fit 8, but you'll be spread across the room rather than together. The guide navigates these constraints, but smaller groups simply have more options.

When You Have More Than 6

Groups of 7-8 can still tour together, with adjustments:

• Fewer venue options: Skip the 6-seat counters. Focus on standing bars with more space.
• Split seating: You might sit at two adjacent tables or two sections of a long counter. Still together, but not elbow-to-elbow.
• Reservations matter more: The guide pre-books stops to ensure you're accommodated. Less spontaneous discovery.

For groups over 8, consider splitting into two concurrent tours with different guides. You get the intimate izakaya experience; you just have it in parallel. The groups can reconvene at a larger final venue for shared drinks.

Work groups often include vegetarians, people with allergies, or those who don't eat certain foods for religious reasons. Japan can be tricky—but manageable with advance planning.

Common Restrictions and Solutions

The Group Dining Reality

Japanese restaurants—especially small izakaya—accommodate dietary restrictions inconsistently. Some kitchens modify dishes happily; others can't or won't.

What guides do:

• Collect dietary info from the organizer before the tour
• Pre-select restaurants that can accommodate the group's needs
• Communicate directly with kitchen staff in Japanese
• Order strategically so restricted diners have options at each stop
• Identify backup venues if the first choice can't accommodate

For Organizers: What to Tell Us

When booking, share:

• Number of people with restrictions
• Specific restrictions (vegetarian vs. vegan matters)
• Severity (preference vs. allergy vs. religious requirement)
• Whether the restricted person is flexible about eating around issues or needs guaranteed safe options

The more specific you are, the better we can plan. "Sarah is vegetarian but eats fish" is more useful than "one vegetarian."

Allergy Cards

For serious allergies, bring laminated cards in Japanese stating your allergy. Free templates available at sites like JustHungry and FoodAllergyCard. Hand these to restaurant staff—clearer than verbal explanation through a guide.

Japan legally requires labeling of 7 allergens (egg, milk, wheat, peanut, buckwheat, shrimp, crab) on packaged foods, but restaurant dishes aren't labeled.

"We'd already seen the major attractions, so we asked Satoshi to show us the real Tokyo. He took us for sake tasting — three types: sweet, mild, and dry — and extended his time with us. Above and beyond!" — Group of 4 adults

"The service was extremely professional and well organized. Our guide Satoshi was outstanding — thanks to him, we fully appreciated the places we visited and learned a lot about Japanese culture." — Visiting from Italy

If your group knows the dates, get in touch. We'll confirm guide availability and answer any questions about which tour fits your schedule.

Nobody wants to be the person who planned a mediocre team dinner in Tokyo. A guide handles the reservations, the routing, and the cultural translation — you just show up.

Book your private corporate group tour →