[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"article:izakaya":3},{"meta":4,"markdown":77},{"type":5,"articleId":6,"slug":7,"title":8,"titleEn":9,"category":10,"summary":11,"publishedAt":12,"image":13,"vocabulary":14},"article","culture-izakaya","izakaya","居酒屋文化と乾杯のマナー — お通しから締めまで","Izakaya Culture and Kanpai Etiquette — From Otōshi to the Final Bite","culture","A practical guide to the izakaya — Japan's casual drinking establishment that doubles as a workplace social ritual. Covers the otōshi cover-charge appetizer, the seniority-driven kanpai toast, the rule of pouring for others (oshaku), the typical flow from ichi-ji-kai through ni-ji-kai and the carb-heavy \"shime,\" modern bill-splitting practice (warikan), changing smoking regulations, and essential vocabulary like nama-bīru, chū-jokki, and izakaya menu staples.\n","2026-04-27T00:00:00Z","https:\u002F\u002Fimages.yamiyomi.com\u002Fculture-izakaya.png",[15,19,24,28,32,37,41,45,49,53,57,61,65,69,73],{"word":16,"reading":17,"meaning":7,"level":18},"居酒屋","いざかや","N3",{"word":20,"reading":21,"meaning":22,"level":23},"お通し","おとおし","otōshi","N1",{"word":25,"reading":26,"meaning":27,"level":18},"乾杯","かんぱい","cheers",{"word":29,"reading":30,"meaning":31,"level":23},"音頭","おんど","leading the toast",{"word":33,"reading":34,"meaning":35,"level":36},"上司","じょうし","boss","N2",{"word":38,"reading":39,"meaning":40,"level":36},"後輩","こうはい","junior",{"word":42,"reading":43,"meaning":44,"level":18},"先輩","せんぱい","senior",{"word":46,"reading":47,"meaning":48,"level":23},"お酌","おしゃく","pouring drinks for others",{"word":50,"reading":51,"meaning":52,"level":23},"締め","しめ","closing dish",{"word":54,"reading":55,"meaning":56,"level":36},"お茶漬け","おちゃづけ","rice with tea poured over it",{"word":58,"reading":59,"meaning":60,"level":23},"二次会","にじかい","second-round party",{"word":62,"reading":63,"meaning":64,"level":36},"割り勘","わりかん","splitting the bill",{"word":66,"reading":67,"meaning":68,"level":36},"飲み放題","のみほうだい","all-you-can-drink",{"word":70,"reading":71,"meaning":72,"level":36},"禁煙","きんえん","no smoking",{"word":74,"reading":75,"meaning":76,"level":23},"接待","せったい","business entertainment","\n::para\n[居酒屋]{いざかや:izakaya:N3}は、[日本]{にほん:Japan:N5}の[ビジネス]{ビジネス:business}と[人間]{にんげん:human:N5}[関係]{かんけい:relations:N3}を[語る]{かたる:to speak of:N5}[上]{うえ:on:N5}で[欠かせない]{かかせない:indispensable:N3}[場所]{ばしょ:place:N3}です。[居]{い:stay:N3}+[酒屋]{さかや:liquor shop:N3}という[漢字]{かんじ:characters:N4}が[示す]{しめす:to show:N3}[通り]{とおり:as:N4}、[元々]{もともと:originally:N4}は[酒屋]{さかや:liquor shop:N3}の[店先]{みせさき:storefront:N4}で[酒]{さけ:sake, alcohol:N3}を[立ち飲み]{たちのみ:standing-and-drinking:N4}する[文化]{ぶんか:culture:N3}から[発展]{はってん:developed:N1}したと[言われ]{いわれ:to be said:N4}ています。[今日]{こんにち:today:N5}では[安価]{あんか:cheap:N1}な[チェーン店]{チェーンてん:chain restaurant:N4}から[隠れ家]{かくれが:hideaway:N1}[的]{てき:-ic, -ical:N4}な[専門店]{せんもんてん:specialty shop:N2}まで[幅広く]{はばひろく:broadly:N2}[存在]{そんざい:to exist:N3}し、[同僚]{どうりょう:colleagues:N1}との[飲み会]{のみかい:drinking party:N4}（[飲みニケーション]{のみニケーション:nominication, drinking-communication:N4}）の[舞台]{ぶたい:stage:N3}として[なくては]{なくては:without}ならない[空間]{くうかん:space:N4}です。\n\n#en\nThe izakaya is an essential setting for understanding Japanese business and interpersonal relations. As the characters \"i\" (stay) + \"sakaya\" (liquor shop) suggest, it's said to have developed from the culture of standing and drinking sake in front of a liquor shop. Today, izakayas range from cheap chains to hidden specialty shops, and they are an indispensable stage for nomikai — drinking parties with colleagues, also playfully called \"nominication.\"\n::\n\n::heading\n[お通し]{おとおし:otōshi:N4} — [日本]{にほん:Japan:N5}[独自]{どくじ:unique:N1}の[制度]{せいど:system:N3}\n\n#en\nOtōshi — A Uniquely Japanese System\n::\n\n::para\n[居酒屋]{いざかや:izakaya:N3}に[入って]{はいって:to enter:N5}[席]{せき:seat:N3}についてビールを[頼む]{たのむ:to order:N3}と、[まず]{まず:first}[最初]{さいしょ:first:N3}に[小皿]{こざら:small plate:N2}に[盛られた]{もられた:served on:N1}[料理]{りょうり:dish:N4}が[出て]{でて:to come out:N5}きます。これが「[お通し]{おとおし:otōshi:N4}」で、[頼んで]{たのんで:to order:N3}いないのに[出される]{だされる:to be served:N5}[小さな]{ちいさな:small:N5}[前菜]{ぜんさい:appetizer:N2}です。[多く]{おおく:often:N4}は[煮物]{にもの:simmered dish:N1}や[酢の物]{すのもの:vinegared dish:N1}、[豆類]{まめるい:beans:N1}など。[これは]{これは:this is}[実質]{じっしつ:essentially:N3}[的]{てき:-ic, -ical:N4}に「[席料]{せきりょう:seat charge:N3}」「[テーブルチャージ]{テーブルチャージ:table charge}」の[役割]{やくわり:role:N3}を[果たして]{はたして:to fulfill:N3}いて、[一人]{ひとり:one person:N5}300〜500[円]{えん:yen:N5}[程度]{ていど:approximately:N3}が[一般]{いっぱん:general:N2}[的]{てき:-ic, -ical:N4}です。\n\n#en\nWhen you take your seat at an izakaya and order a beer, the first thing to arrive is a small dish on a little plate. This is the \"otōshi\" — a small appetizer served whether you ordered it or not, often a simmered dish, a vinegared dish, or beans. In effect, it functions as a seat charge or table charge, generally costing 300–500 yen per person.\n::\n\n::callout\n[海外]{かいがい:overseas:N4}からの[観光客]{かんこうきゃく:tourists:N3}は[頼んで]{たのんで:to order:N3}いない[料理]{りょうり:dish:N4}の[料金]{りょうきん:fee:N4}を[請求]{せいきゅう:to charge:N1}されることに[戸惑う]{とまどう:to be perplexed:N1}ことが[多く]{おおく:often:N4}、[トラブル]{トラブル:trouble}の[原因]{げんいん:cause:N3}になることもあります。[最近]{さいきん:recently:N3}は[英語]{えいご:English:N4}メニューに「Otoshi (Cover Charge)」と[明記]{めいき:to clearly state:N3}する[店]{みせ:shops:N4}も[増えて]{ふえて:to increase:N3}います。[逆]{ぎゃく:reverse:N2}に、[お通し]{おとおし:otōshi:N4}を[出さない]{ださない:does not serve:N5}ことを[売り]{うり:selling point:N4}にする[店]{みせ:shops:N4}も[現れ]{あらわれ:to appear:N3}、「[お通し]{おとおし:otōshi:N4}なし」と[看板]{かんばん:sign:N1}に[書く]{かく:to write:N5}[ことも]{ことも:even}あります。\n\n#en\nOverseas tourists are often perplexed at being charged for a dish they didn't order, and it sometimes causes trouble. Recently, more shops are clearly noting \"Otoshi (Cover Charge)\" on English menus. Conversely, some shops now market themselves on not serving an otōshi at all, even putting \"no otōshi\" on their signs.\n::\n\n::heading\n[乾杯]{かんぱい:kanpai:N2} — [全員]{ぜんいん:everyone:N3}に[飲み物]{のみもの:drinks:N4}が[揃って]{そろって:to be assembled:N1}から\n\n#en\nKanpai — Only After Everyone Has a Drink\n::\n\n::para\n[飲み会]{のみかい:drinking party:N4}の[最初]{さいしょ:first:N3}は[必ず]{かならず:always:N3}[全員]{ぜんいん:everyone:N3}での[乾杯]{かんぱい:toast:N2}から[始まります]{はじまります:to begin:N4}。[重要]{じゅうよう:important:N3}なのは、[全員]{ぜんいん:everyone:N3}の[手元]{てもと:at hand:N4}に[飲み物]{のみもの:drinks:N4}が[揃う]{そろう:to be assembled:N1}まで[待つ]{まつ:to wait:N4}こと。[一]{ひと:one:N5}[人]{り:person:N5}でも[まだ]{まだ:still}[飲み物]{のみもの:drink:N4}が[来て]{きて:to come:N5}いない[状態]{じょうたい:state:N1}で[飲み始める]{のみはじめる:to start drinking:N4}のは[マナー]{マナー:etiquette}[違反]{いはん:violation:N3}です。[特に]{とくに:especially:N4}[ビジネス]{ビジネス:business}の[場]{ば:setting:N4}では、[最年長]{さいねんちょう:eldest:N3}・[最]{さい:most:N3}[上位]{じょうい:senior:N3}の[人]{ひと:person:N5}が[乾杯]{かんぱい:kanpai:N2}の[音頭]{おんど:lead:N3}を[取り]{とり:to take:N3}、[挨拶]{あいさつ:greeting:N1}を[述べてから]{のべてから:after stating:N2}「[それでは]{それでは:then}、[乾杯]{かんぱい:cheers:N2}！」と[音頭]{おんど:cue:N3}を[出します]{だします:to give:N5}。\n\n#en\nDrinking parties always begin with a kanpai by everyone present. The key is to wait until every person has their drink in hand. Starting to drink while even one person still doesn't have a drink is a breach of etiquette. Especially in business settings, the eldest or most senior person takes the lead, gives a brief greeting, and then calls \"Sore dewa, kanpai!\" — the cue for everyone to drink.\n::\n\n::para\n[乾杯]{かんぱい:kanpai:N2}の[際]{さい:moment:N3}、[グラス]{グラス:glass}を[合わせる]{あわせる:to clink:N3}[時]{とき:time:N5}には、[目]{め:eyes:N4}[上]{うえ:above:N5}の[人]{ひと:person:N5}の[グラス]{グラス:glass}より[自分]{じぶん:oneself:N4}の[グラス]{グラス:glass}の[縁]{ふち:rim:N1}を[少し]{すこし:slightly:N4}[低く]{ひくく:lower:N2}するのが[礼儀]{れいぎ:etiquette:N1}です。これは[相手]{あいて:other person:N3}を[立てる]{たてる:to honor:N4}という[日本]{にほん:Japan:N5}[的]{てき:-ic, -ical:N4}な[気遣い]{きづかい:consideration:N1}の[表れ]{あらわれ:expression:N3}。[飲み会]{のみかい:drinking party:N4}での[こうした]{こうした:these kinds of}[細かな]{こまかな:fine:N2}[作法]{さほう:manners:N3}は、[新入]{しんにゅう:newly entered:N4}[社員]{しゃいん:employee:N4}が[最初]{さいしょ:first:N3}に[学ぶ]{まなぶ:to learn:N5}[ビジネス]{ビジネス:business}スキルの[一]{ひと:one:N5}つでもあります。\n\n#en\nWhen clinking glasses, etiquette is to hold the rim of your own glass slightly below that of a senior person — a Japanese expression of respect. These fine manners at drinking parties are among the first business skills a new employee learns.\n::\n\n::heading\n[お酌]{おしゃく:pouring:N1}の[文化]{ぶんか:culture:N3}\n\n#en\nThe Culture of Oshaku (Pouring for Others)\n::\n\n::para\n[日本]{にほん:Japan:N5}の[飲み会]{のみかい:drinking party:N4}では「[自分]{じぶん:oneself:N4}で[自分]{じぶん:oneself:N4}に[注ぐ]{つぐ:to pour:N4}」のは[基本]{きほん:fundamentally:N1}[的]{てき:-ic, -ical:N4}に[避ける]{さける:to avoid:N1}べきとされます。[隣]{となり:next to:N1}や[向かい]{むかい:opposite:N3}の[人]{ひと:person:N5}の[グラス]{グラス:glass}が[空いて]{あいて:to become empty:N4}いれば[注いで]{ついで:to pour for:N4}あげる、[自分]{じぶん:oneself:N4}の[グラス]{グラス:glass}が[空けば]{あけば:if becomes empty:N4}[誰か]{だれか:someone:N3}が[注いで]{ついで:to pour for:N4}くれる—これが「[お酌]{おしゃく:oshaku:N1}」の[文化]{ぶんか:culture:N3}です。[特に]{とくに:especially:N4}[後輩]{こうはい:junior:N1}は[先輩]{せんぱい:senior:N1}や[上司]{じょうし:boss:N1}の[グラス]{グラス:glass}に[気]{き:attention:N5}を[配り]{くばり:to pay attention to:N3}、[空]{から:empty:N4}にならないよう[気を配る]{きをくばる:to be attentive:N3}のが[暗黙]{あんもく:tacit:N1}の[ルール]{ルール:rule}です。\n\n#en\nAt Japanese drinking parties, you generally avoid pouring for yourself. If the glass of the person next to or across from you is empty, you pour for them; when your own glass empties, someone will pour for you — this is the culture of \"oshaku.\" Junior staff especially watch the glasses of seniors and bosses, attentively keeping them full as a tacit rule.\n::\n\n::para\n[ビール]{ビール:beer}を[注ぐ]{つぐ:to pour:N4}[時]{とき:time:N5}は[瓶]{びん:bottle:N2}を[両手]{りょうて:both hands:N3}で[持ち]{もち:to hold:N4}、[ラベル]{ラベル:label}を[上]{うえ:up:N5}に[向けて]{むけて:to face:N3}[相手]{あいて:other person:N3}に[見せる]{みせる:to show:N5}のが[作法]{さほう:etiquette:N3}。[注がれる]{つがれる:to be poured for:N4}[側]{がわ:side:N3}も[グラス]{グラス:glass}を[両手]{りょうて:both hands:N3}で[少し]{すこし:slightly:N4}[持ち上げて]{もちあげて:to lift:N4}[受ける]{うける:to receive:N3}と[丁寧]{ていねい:polite:N1}です。ただし[最近]{さいきん:recently:N3}の[若者]{わかもの:young people:N3}や[気軽]{きがる:casual:N2}な[集まり]{あつまり:gathering:N4}では[こうした]{こうした:these kinds of}[作法]{さほう:manners:N3}は[緩やか]{ゆるやか:loose:N1}になっており、[特]{とく:especially:N4}に[海外]{かいがい:overseas:N4}からの[同僚]{どうりょう:colleagues:N1}が[いる]{いる:to be present}[場]{ば:settings:N4}では[強要]{きょうよう:compulsory:N3}される[ことは]{ことは:thing as}ありません。\n\n#en\nWhen pouring beer, etiquette is to hold the bottle in both hands with the label facing up to show your partner. The receiver politely lifts their glass slightly with both hands. That said, among younger people and at casual gatherings these manners have loosened, and they're never enforced — especially when foreign colleagues are present.\n::\n\n::heading\n[一次会]{いちじかい:first round:N3} → [二次会]{にじかい:second round:N3} → [締め]{しめ:final bite:N1}\n\n#en\nIchi-ji-kai → Ni-ji-kai → Shime\n::\n\n::para\n[日本]{にほん:Japan:N5}の[飲み会]{のみかい:drinking party:N4}は[多段階]{ただんかい:multi-stage:N2}[制]{せい:system:N3}で[進む]{すすむ:to proceed:N3}ことが[多い]{おおい:often:N4}です。[最初]{さいしょ:first:N3}の[居酒屋]{いざかや:izakaya:N3}が「[一次会]{いちじかい:first round:N3}」、[飲み足りない]{のみたりない:not drunk enough:N4}[人]{ひと:people:N5}たちで[次]{つぎ:next:N3}の[店]{みせ:shop:N4}に[移動]{いどう:to move:N2}するのが「[二次会]{にじかい:second round:N3}」、さらに[続く]{つづく:to continue:N3}[時]{とき:time:N5}は「[三次会]{さんじかい:third round:N3}」です。[二次会]{にじかい:second round:N3}は[バー]{バー:bar}や[カラオケ]{カラオケ:karaoke}が[定番]{ていばん:standard:N3}で、[一次会]{いちじかい:first round:N3}より[少人数]{しょうにんずう:small group:N3}になり、[本音]{ほんね:true feelings:N4}が[出やすい]{でやすい:easy to come out:N5}[場所]{ばしょ:setting:N3}とも[言われ]{いわれ:to be said:N4}ます。\n\n#en\nJapanese drinking parties often proceed in multiple stages. The first izakaya is the \"ichi-ji-kai\" (first round); those who haven't had enough move to the next shop for the \"ni-ji-kai\" (second round); if it continues further, the \"san-ji-kai\" (third round). Karaoke and bars are standard for the second round, where the group shrinks and is said to be a setting where true feelings come out more easily.\n::\n\n::para\n[飲み会]{のみかい:drinking party:N4}の[最後]{さいご:end:N3}を[飾る]{かざる:to adorn:N1}のが「[締め]{しめ:final dish:N1}」です。[締め]{しめ:final dish:N1}は[炭水化物]{たんすいかぶつ:carbohydrate:N2}を[食べて]{たべて:to eat:N5}[締めくくる]{しめくくる:to wrap up:N1}という[意味]{いみ:meaning:N4}で、[ラーメン]{ラーメン:ramen}が[定番]{ていばん:standard:N3}。「[締めの]{しめの:closing:N1}[ラーメン]{ラーメン:ramen}」と[言って]{いって:to say:N4}、[酔いが]{よいが:drunkenness:N1}[醒めた]{さめた:sobered up:N1}[体]{からだ:body:N4}に[流し込みます]{ながしこみます:to wash down:N3}。お[茶漬け]{ちゃづけ:rice with tea:N1}や[おにぎり]{おにぎり:rice ball}、[うどん]{うどん:udon noodles}も[定番]{ていばん:standard:N3}の[締め]{しめ:final dish:N1}メニューです。\n\n#en\nAdorning the end of the drinking party is the \"shime.\" Shime means closing the night with a carbohydrate, and ramen is the standard. \"Shime no rāmen\" — closing-out ramen — gets washed down into a now-sobered body. Ochazuke, onigiri, and udon are also standard shime menu items.\n::\n\n::heading\n[割り勘]{わりかん:splitting the bill:N1}と[支払い]{しはらい:payment:N3}\n\n#en\nWarikan and Paying the Bill\n::\n\n::para\n[支払い]{しはらい:payment:N3}は[基本]{きほん:basically:N1}「[割り勘]{わりかん:split equally:N1}」が[多い]{おおい:common:N4}です。[大人数]{おおにんずう:large group:N3}の[飲み会]{のみかい:drinking party:N4}では「[一]{ひと:one:N5}[人]{り:person:N5}5,000[円]{えん:yen:N5}」など[均等]{きんとう:equal:N2}に[割る]{わる:to divide:N3}のが[一般]{いっぱん:general:N2}[的]{teki:-ic, -ical:N4}。ただし[上司]{じょうし:boss:N1}・[先輩]{せんぱい:senior:N1}が[多めに]{おおめに:more:N4}[出して]{だして:to put in:N5}[後輩]{こうはい:juniors:N1}の[負担]{ふたん:burden:N2}を[減らす]{へらす:to reduce:N2}「[傾斜]{けいしゃ:graduated:N1}[割り勘]{わりかん:split:N1}」もよくあります。[完全]{かんぜん:complete:N3}な[割り勘]{わりかん:split:N1}にすると[年齢]{ねんれい:age:N2}や[役職]{やくしょく:position:N3}に[関わらず]{かかわらず:regardless of:N3}[同額]{どうがく:same amount:N2}になり、[新入]{しんにゅう:newly entered:N4}[社員]{しゃいん:employee:N4}の[負担]{ふたん:burden:N2}が[重く]{おもく:heavy:N4}なるためです。\n\n#en\nPayment is usually \"warikan\" — split equally. For large parties, splitting evenly with phrases like \"5,000 yen each\" is general. However, \"graduated warikan\" — where bosses and seniors pay more to reduce the burden on juniors — is also common. A perfectly even split would charge the same amount regardless of age or position, which would weigh too heavily on new employees.\n::\n\n::para\n[接待]{せったい:business entertainment:N2}の[場合]{ばあい:case:N3}は[ホスト]{ホスト:host}[側]{がわ:side:N3}が[全額]{ぜんがく:full amount:N2}[支払い]{しはらい:to pay:N3}、[ゲスト]{ゲスト:guest}は[財布]{さいふ:wallet:N2}を[出す]{だす:to take out:N5}[必要]{ひつよう:necessity:N3}も[ありません]{ありません:no need}。[支払い]{しはらい:payment:N3}の[際]{さい:moment:N3}は、[相手]{あいて:other party:N3}に[気付かれない]{きづかれない:without being noticed:N3}よう[こっそりと]{こっそりと:secretly}[支払う]{しはらう:to pay:N3}のが[スマート]{スマート:smart}な[接待]{せったい:business entertainment:N2}とされ、トイレに[立つ]{たつ:to stand up, to leave:N4}フリをして[会計]{かいけい:check:N4}を[済ませる]{すませる:to settle:N3}[ことも]{ことも:even}あります。\n\n#en\nFor business entertainment, the host pays the full amount, and guests don't even take out their wallets. Smart entertainment means paying without the other party noticing — sometimes the host pretends to step out for the bathroom and quietly settles the check.\n::\n\n::heading\n[禁煙]{きんえん:no smoking:N2}の[広がり]{ひろがり:spread:N4}\n\n#en\nThe Spread of No-Smoking\n::\n\n::para\n[長らく]{ながらく:for a long time:N5}[居酒屋]{いざかや:izakaya:N3}は[喫煙者]{きつえんしゃ:smokers:N2}と[非]{ひ:non-:N3}[喫煙者]{きつえんしゃ:smokers:N2}が[同じ]{おなじ:same:N4}[空間]{くうかん:space:N4}を[共有]{きょうゆう:to share:N3}する[場]{ば:setting:N4}でした。しかし2020[年]{ねん:year:N5}4[月]{がつ:month:N5}に[改正]{かいせい:revised:N2}[健康]{けんこう:health:N1}[増進法]{ぞうしんほう:promotion law:N3}が[施行]{しこう:enforced:N1}され、[飲食店]{いんしょくてん:restaurants:N4}は[原則]{げんそく:in principle:N2}[屋内]{おくない:indoor:N3}[禁煙]{きんえん:no smoking:N2}になりました。[今]{いま:now:N5}は[多く]{おおく:most:N4}の[居酒屋]{いざかや:izakaya:N3}が[完全]{かんぜん:complete:N3}[禁煙]{きんえん:no smoking:N2}か、[喫煙]{きつえん:smoking:N2}[専用]{せんよう:exclusive:N2}[ルーム]{ルーム:room}を[設ける]{もうける:to set up:N2}[形]{かたち:form:N3}に[移行]{いこう:transitioned:N2}しています。[海外]{かいがい:overseas:N4}からの[訪日]{ほうにち:visiting Japan:N3}[観光客]{かんこうきゃく:tourists:N3}が[増えた]{ふえた:increased:N3}ことも、この[変化]{へんか:change:N3}を[後押し]{あとおし:pushed forward:N3}しました。\n\n#en\nFor a long time, izakayas were spaces where smokers and non-smokers shared the same air. But in April 2020, the revised Health Promotion Act came into force, and restaurants became no-smoking indoors as a rule. Today most izakayas have transitioned to either complete no-smoking or to providing dedicated smoking rooms. The growing number of inbound tourists also helped push this change.\n::\n\n::heading\nおわりに\n\n#en\nConclusion\n::\n\n::para\n[居酒屋]{いざかや:izakaya:N3}は[ただ]{ただ:just}[酒]{さけ:alcohol:N3}を[飲む]{のむ:to drink:N4}[場所]{ばしょ:place:N3}ではなく、[日本]{にほん:Japan:N5}の[人間]{にんげん:human:N5}[関係]{かんけい:relations:N3}と[ビジネス]{ビジネス:business}[文化]{ぶんか:culture:N3}が[凝縮]{ぎょうしゅく:concentrated:N1}された[空間]{くうかん:space:N4}です。[乾杯]{かんぱい:kanpai:N2}の[作法]{さほう:etiquette:N3}、[お酌]{おしゃく:pouring:N1}の[気遣い]{きづかい:consideration:N1}、[締め]{しめ:closing dish:N1}の[ラーメン]{ラーメン:ramen}まで、[一つ]{ひとつ:one:N5}[一つ]{ひとつ:one:N5}に[意味]{いみ:meaning:N4}と[歴史]{れきし:history:N2}があります。[これから]{これから:from now}[日本]{にほん:Japan:N5}で[働く]{はたらく:to work:N3}[方]{かた:people:N4}は、[この]{この:this}[文化]{ぶんか:culture:N3}を[少し]{すこし:a little:N4}[知って]{しって:to know:N4}おくと、[同僚]{どうりょう:colleagues:N1}との[距離]{きょり:distance:N1}が[ぐっと]{ぐっと:closer, much}[縮まる]{ちぢまる:to shrink:N1}はずです。\n\n#en\nThe izakaya is not merely a place to drink — it is a space where Japanese human relations and business culture are concentrated. From kanpai etiquette to the consideration shown in oshaku to the closing bowl of ramen, every detail carries meaning and history. For those about to work in Japan, knowing a little of this culture should bring you noticeably closer to your colleagues.\n::\n"]