Tachinomi (standing-only bars) are mushrooming in central Tokyo and
attracting customers keen to enjoy reasonably priced food and drinks.
Among the most popular is motsuyaki (roast giblets) bar Ishii, near Shinjuku Sanchome Station in Tokyo.
When I visited the bar--whose slogan is "Nihon saisei sakaba," which
literally means "a bar that will revitalize Japan"--the floor was
packed with customers drinking at the counter or around metal barrels
placed around the room and used as tables. Some patrons were eating
motsuyaki while others were drinking beer.
About half of the guests were fairly young.
Space is at a premium in the narrow establishment and many customers
simply lean against the bar while enjoying their drinks. This manner of
drinking is dubbed the "Dark style," after the Dark Ducks, a popular
male chorus group that stood side-on to the audience while performing.
"Drinking this way makes optimal use of the available space and
allows as many people as possible to enter a small bar," said essayist
Rui Yoshida, 60, who in April released a guidebook to Tokyo's tachinomi
bars called "Tokyo Tachinomi Annai" (published by Media Research Inc.).
According to Yoshida, the current boom can be traced back to 2004,
when the number of tachinomi bars in Tokyo had increased to about 600,
compared with about 150 that existed in the 1990s.
Many tachinomi bars have opened in the high-rise buildings that
recently sprung up around Tokyo Station, including a Nihon Saisei
Sakaba franchise branch that opened in 2007 in the Shin-Marunouchi
Building.
This branch opened at the request of Mitsubishi Estate Co., which
manages the building. "We thought people would like the bar's unique
layout, which differs from those of normal restaurants usually found in
such buildings," a Mitsubishi Estate official said.
However, the primary reason for the popularity of tachinomi bars is likely their reasonable prices.
For example, such bars serve kushiyaki (grilled meat or vegetables
on skewers) for about 100 yen per item, with motsunikomi giblet stew
costing about 150 yen.
"There's a higher turnover of customers at tachinomi bars compared
with other types of bars," one Tokyo bar manager said. "We keep our
prices down based on a low-margin high-turnover policy."
Another reason for the popularity of such bars is their relaxed and welcoming atmosphere.
Tamaki Maruyama, 33, a company employee in Yokohama, often visits a
tachinomi bar near Tokyo Station. "I can drop in casually, even if I'm
just having a glass of beer," she said.
Many tachinomi bars also serve up international cuisine. One such
establishment is Provencale, which opened in 2005 in the Kabukicho
district of Shinjuku, Tokyo. The bar's specialty is home-style French
food, served up by manager Masayuki Sato, 40, who worked as a cook in
Paris and other cities.
Like other tachinomi bars, Provencale features reasonably priced
food and drinks--including a glass of wine for 390 yen and a plate of
cold ham for 300 yen.
Sato says the bar's clientele has changed since the recession hit last autumn.
"We attract customers who used to go to normal restaurants, but who
now want to enjoy wining and dining without breaking the bank," Sato
said.
However, Fumihiro Oshima, a 47-year-old company employee in
Funabashi, Chiba Prefecture, who occasionally visits tachinomi bars
with business associates, offers another reason for the popularity of
tachinomi bars. "Due to the small bar space and the proximity of the
customers, it's easy to strike up conversations with complete
strangers," he said.
Ginza is a dangerous spot!? Why?? Everything is very expensive!! But if you are in 300BAR you are completely safe.All drinks and foods are 300 yen flat (+TAX)!!
It is the same old rate since we opened the standing bar 15 years ago.There is no cover charge, you can grab a drink after work or shopping, or while you wait for someone - actually many people use our bar as a meeting spot before going to dinner.
"The most friendly bar in Ginza", that's how people call us. But it's not only about the rate or the system, but the atmosphere which makes a stranger into a friend.Walk in alone, meet our talkative bartenders, and you'll be leaving with a new company.
And if you go with this coupon, you can get a free drink thrown in.
There is also a bar on Center-gai in Shibuya- that's 300 yen a pint. Forgotten what its call now but I've been there a few times and there's always a good crowd in there. A good mix of foreign and Japanese.
There are lots of Tachinomi or standing bars in the Tokyo area.
Most of them offer reasonably priced drinks, snacks and few light meals. Two have been mentioned (Ginza 300 and the Shibuya 300 yen bars)
They are springing up everywhere according to an article on the Yomiuri Website.
http://www.yomiuri.co.jp/dy/national/20090829TDY03102.htm
Standing-only bars prove hit amid recession
Takashi Yokomizo / Yomiuri Shimbun Staff Writer
Tachinomi (standing-only bars) are mushrooming in central Tokyo and
attracting customers keen to enjoy reasonably priced food and drinks.
Among the most popular is motsuyaki (roast giblets) bar Ishii, near Shinjuku Sanchome Station in Tokyo.
When I visited the bar--whose slogan is "Nihon saisei sakaba," which
literally means "a bar that will revitalize Japan"--the floor was
packed with customers drinking at the counter or around metal barrels
placed around the room and used as tables. Some patrons were eating
motsuyaki while others were drinking beer.
About half of the guests were fairly young.
Space is at a premium in the narrow establishment and many customers
simply lean against the bar while enjoying their drinks. This manner of
drinking is dubbed the "Dark style," after the Dark Ducks, a popular
male chorus group that stood side-on to the audience while performing.
"Drinking this way makes optimal use of the available space and
allows as many people as possible to enter a small bar," said essayist
Rui Yoshida, 60, who in April released a guidebook to Tokyo's tachinomi
bars called "Tokyo Tachinomi Annai" (published by Media Research Inc.).
According to Yoshida, the current boom can be traced back to 2004,
when the number of tachinomi bars in Tokyo had increased to about 600,
compared with about 150 that existed in the 1990s.
Many tachinomi bars have opened in the high-rise buildings that
recently sprung up around Tokyo Station, including a Nihon Saisei
Sakaba franchise branch that opened in 2007 in the Shin-Marunouchi
Building.
This branch opened at the request of Mitsubishi Estate Co., which
manages the building. "We thought people would like the bar's unique
layout, which differs from those of normal restaurants usually found in
such buildings," a Mitsubishi Estate official said.
However, the primary reason for the popularity of tachinomi bars is likely their reasonable prices.
For example, such bars serve kushiyaki (grilled meat or vegetables
on skewers) for about 100 yen per item, with motsunikomi giblet stew
costing about 150 yen.
"There's a higher turnover of customers at tachinomi bars compared
with other types of bars," one Tokyo bar manager said. "We keep our
prices down based on a low-margin high-turnover policy."
Another reason for the popularity of such bars is their relaxed and welcoming atmosphere.
Tamaki Maruyama, 33, a company employee in Yokohama, often visits a
tachinomi bar near Tokyo Station. "I can drop in casually, even if I'm
just having a glass of beer," she said.
Many tachinomi bars also serve up international cuisine. One such
establishment is Provencale, which opened in 2005 in the Kabukicho
district of Shinjuku, Tokyo. The bar's specialty is home-style French
food, served up by manager Masayuki Sato, 40, who worked as a cook in
Paris and other cities.
Like other tachinomi bars, Provencale features reasonably priced
food and drinks--including a glass of wine for 390 yen and a plate of
cold ham for 300 yen.
Sato says the bar's clientele has changed since the recession hit last autumn.
"We attract customers who used to go to normal restaurants, but who
now want to enjoy wining and dining without breaking the bank," Sato
said.
However, Fumihiro Oshima, a 47-year-old company employee in
Funabashi, Chiba Prefecture, who occasionally visits tachinomi bars
with business associates, offers another reason for the popularity of
tachinomi bars. "Due to the small bar space and the proximity of the
customers, it's easy to strike up conversations with complete
strangers," he said.
The 300 yen bar in Ginza.
Not actually 300 yen but 315 yen (with consumption tax added)
Here's the blurb from their website
Ginza is a dangerous spot!? Why?? Everything is very expensive!! But if you are in 300BAR you are completely safe.All drinks and foods are 300 yen flat (+TAX)!!
It is the same old rate since we opened the standing bar 15 years ago.There is no cover charge, you can grab a drink after work or shopping, or while you wait for someone - actually many people use our bar as a meeting spot before going to dinner.
"The most friendly bar in Ginza", that's how people call us. But it's not only about the rate or the system, but the atmosphere which makes a stranger into a friend.Walk in alone, meet our talkative bartenders, and you'll be leaving with a new company.
And if you go with this coupon, you can get a free drink thrown in.
Restaurant Information
Address
〒104-0061 東京都中央区銀座5-9-11ファゼンダビルB1
Fazenda Bldg. B1 5-9-11 Ginza, Chuo-ku, Tokyo 104-0061
Access
2 min. walk from Subway Ginza station ,
2 min. walk from Subway Higashi Ginza station
Phone
03-3572-6300
Business
hours
Mon～Sat 17:00～02:00
Sun/ Holidays 17:00～23:00
Holidays
Open year round
Capacity
100
Dress code
Casual
Language English menu available / English speaking staff available / Sports programs broadcasted here
There is also a bar on Center-gai in Shibuya- that's 300 yen a pint. Forgotten what its call now but I've been there a few times and there's always a good crowd in there. A good mix of foreign and Japanese.
Here is a video of some punters having fun