Michelin gastronomes may have recently sprinkled stars on Tokyo's most refined restaurants but it's the cities low-key izakayas that get the locals' vote. Roughly defined as bars that serve food each izakaya follows the same basic formula; an open counter where the chefs work, a selection of sake and menus that include made-to-share dishes of sashimi, yakitori (grilled vegetable and meat skewers)
