Micro-Izakayas
Japan is often thought of as the land of big companies like Toyota and Sony, and more recently Uniqlo and Muji. But in reality Japan is the land of microenterprises.
Indeed, microenterprises are the backbone of Japan’s economy, forming nearly 99.7% of all businesses, especially small retail, service (mom-and-pop shops), manufacturing, and construction firms, often with fewer than 20 employees.
Microenterprises are crucial for employment (around 70%) and economic stability. They drive employment, local charm, and specialized tech innovation (like AI chips), but facing challenges in succession and productivity, with some leveraging digital tools for global reach.
If you are looking out for traditional local charm – as Richard and I were recently – micro-izakayas are a good choice. And while stiff formality is often a characteristic of Japanese life, casual informality is de rigueur in micro-izakayas.
Izakayas are casual Japanese pubs or taverns serving alcoholic drinks (like beer, sake, shochu) and a variety of small, shareable plates, similar to Spanish tapas bars or British pubs.
The term means “stay at a sake shop,” reflecting its origin as places where customers could linger and enjoy food with their drinks.
My good friend Richard Solomon and I recently went to a seminar at Tokyo’s Temple University. On the way back to the metro, we were looking for a nice spot for a drink.
So, when I spotted a nice micro-izakaya, I dragged him inside, almost against his will. One consequence was that I had to pay!
As you can see from the photos, our micro-izakaya was a fun place. As usual, I drank “high balls” (whisky and soda, with a slice of lemon) and grapefruit sour (fresh grapefruit juice, shochu and soda water). Since we could not understand the menu, we just ordered everything we could see.
乾杯
Kanpai