Bring the Coworkers

A basement izakaya with polished Japanese cooking in the most salaryman part of town. Regional sake, rare Japanese whiskies, and a fluffy tamagoyaki that's the signature. Weekday evenings are its whole point.

A cozy seasonal izakaya with obanzai-style plates, Yamanashi beef, and organic vegetables. It has private rooms — book in advance for groups. Get the clay-pot takikomi gohan.

Thirty-five steps down to a modern izakaya with comfort food and plum wines. Group-friendly, English menu, and seats fill fast, so reserve. Grilled mackerel and karaage for the table.

Casual seafood izakaya on Toyosu fish. For larger groups, pre-order the big sashimi platter. Good value, sake focus, no fuss.

A sake izakaya with jazz on and around 30 sakes bought straight from breweries. Calmer than most, so people can actually talk. Ask the owner for the rare ones.

Rich-dashi oden and a rare sake list the owner curates himself. Limited seating, so reservations are a must. The aji pork shabu-shabu is the move. Pricey, and worth it.

A secluded seventh-floor sake room with a 9-dish sake pairing course and a sommelier to ask. Reserve, especially weekends. Feels like a decision, not a default.

The original "Kill Bill" izakaya: lantern-lit wood, multiple levels, skewers. Reserve the tatami room for a secluded table. The one for visiting HQ people who want a story.

A peaceful tofu izakaya with tatami seating and an English menu. Tofu dumplings, steamed tofu, and a tofu tiramisu. Calm enough for the colleague who hates loud.

A sleek udon brasserie with kabuki-themed private rooms, an English menu, and big Sanuki-style bowls. Works for a client lunch or a dinner where half the table isn't drinking.

Flat-price yakitori, tablet ordering in English, open until 4am. The intern-budget, last-minute, no-reservation answer.

A lively robata izakaya where chefs grill seafood at an open counter, with an English menu and doors open until 5am. Book ahead for dinner; walk in late.