Why Kansai People Go to Drinking Parties

Drinking gatherings remain a vibrant aspect of Kansai's social fabric, even as younger generations lean away from alcohol and izakaya businesses face a surge in bankruptcies, according to recent reports. Attendees describe these events less as occasions to imbibe heavily and more as avenues for nurturing friendships, forging new connections, and bridging generational divides.

Izakaya patrons in Osaka were observed mingling in groups that varied from longstanding pals and former workmates to families, dance club members, and individuals meeting for the first time. An elderly attendee shared that they convene once annually following years of professional collaboration in Osaka, while another patron lauded the lively ambiance and engaging conversations that arise in crowded bars.

Younger customers also cited drinking as a means to communicate more openly. One 20-something individual expressed his intention to drink with his father, citing alcohol as a platform to discuss topics they typically find challenging. Other groups highlighted how drinking parties have gained significance following the reduction of opportunities to meet friends or make new acquaintances due to marriage and child-rearing.

Some attendees remarked that deeper conversations ensued once people loosened up over drinks. A gathering of 12 women united by their passion for dance described their drinking party as a forum to converse beyond their lessons. Despite their diverse workplaces and age ranges, they found the dancing aspect to be a unique conversational catalyst.

Daytime drinking has also emerged as a popular trend. In an underground dining district of Osaka, customers were spotted transitioning between eateries throughout the lunch hour. One woman recounted how she went for a run following her night shift before indulging in a draft beer, joking that the exercise enhanced the drink's flavor.

Another trio of mothers, separated by decades yet connected since high school, expressed their delight at finally finding an opportunity to unwind together after a decade dedicated to raising children. Alcohol's role in these gatherings is gradually diminishing. According to recent data, nearly one-third of the population now abstains from alcohol, while the nonalcoholic beverage sector in Japan has expanded exponentially, reaching a record size last year.

The traditional expectation that everyone should commence a gathering with beer is likewise waning, with patrons opting for alcoholic or nonalcoholic drinks based on personal preference. The evolving attitudes toward workplace relationships are also influencing company drinking parties. A group of salaried workers in their 40s and 50s recounted how senior employees have become more cautious about inviting younger colleagues due to potential harassment concerns.

One man admitted to ceasing to invite colleagues directly, instead waiting to be invited and sometimes subtly hinting he was about to leave work to encourage others to join. Another trio, comprising two employees in their 30s and a colleague in his second year, organized their gathering only that afternoon. A senior employee acknowledged the harassment concerns but noted his appreciation for younger colleagues' willingness to join.

The junior employee felt no undue pressure, as his superiors did not create an atmosphere of constant subordination. Traditional customs have largely faded away. Older workers recalled carrying beer bottles and glasses around the room to serve colleagues or making a point of toasting each senior individually. Younger employees claimed they had only observed such behavior in television dramas and rarely encountered it in real life.

Despite these shifting habits, izakaya operators confront increasingly challenging business conditions, with izakaya bankruptcies soaring at an unprecedented rate. In response, restaurants are devising novel attractions beyond merely serving food and alcohol. One establishment showcases a live kitchen visible from the exterior, where bonito is seared over flames, drawing passersby with its flames and enticing customers inside with its aroma.

Another Osaka bar has cultivated a community centered around running and craft beer. The bar organizes a group of members who embark on a leisurely 5-kilometer run through Osaka before returning for drinks. The owner, Matsuo, manages a specialty establishment offering a selection of five craft beers at any given time. Participants span from their 20s to 60s, with some consistently exercising while others consider the group their sole opportunity for physical activity.

Matsuo initiated the club during the COVID-19 pandemic when both restaurants and customers faced limited activities. He recalled the initial difficulty of operating amidst pandemic restrictions, but the unwavering support from customers during this challenging period helped forge a community that has thrived long after the pandemic's initial impact.

"I never thought this would keep going, or that the circle would grow so large," Matsuo remarked. Runners complete their roughly one-hour journey before reuniting for the anticipated drink.