N5-N4 Series 2: Food & Restaurant Culture (日本語 Talk Radio)

N5-N4 Series 2: Food & Restaurant Culture (日本語 Talk Radio) — N5, N4 video, food, izakaya, restaurant, conversation course thumbnail

A practical N5–N4 Japanese conversation and culture course set in Tokyo dining spots: uncovering the mystery of Izakaya table charges (Otoushi), mastering ramen ticket machines and ordering slang, and calling the waiter with confidence.

Who this course is for

This course is designed for self-learners and JLPT candidates preparing for N5, N4, with emphasis on video, food, izakaya, restaurant, conversation through structured lessons and guided practice. Study 3 step-by-step lessons with free interactive quizzes on Minna Nihongo. Ideal if you want exam-style review, daily study habits, and measurable progress without a classroom schedule.

Lessons

  1. "I Didn't Order This!" — The Mystery of Otoushi — Master Japanese izakaya etiquette, table charges (otoushi), ordering draft beer (toriaezu nama), calling the waiter, and splitting the bill from Episode 5.
  2. Ramen Ticket Machine Mastery — Conquer the Japanese ramen shop experience: using the ticket vending machine (券売機), customizing noodle firmness, broth richness and oil (硬め・濃いめ・多め), and asking for noodle refills (替え玉).
  3. Sumimasen! — The Art of Calling the Waiter — Master the essential etiquette of dining in Japan: calling the waiter smoothly without a call button (すいませーーん！), asking for today's recommendations (おすすめは何ですか), requesting complimentary cold water (お冷) and tea, and settling the bill (お会計お願いします).

Sample vocabulary from this course

  • 店員（てんいん） (店員): store clerk / restaurant server / waiter
  • 券売機（けんばいき） (券売機): ticket vending machine (used for ordering in Japanese ramen shops)
  • お通し（おとおし） (お通し): table charge appetizer (served automatically at Izakaya)
  • 呼び出しベル（よびだしべる） (呼び出しベル): call button / table buzzer
  • 居酒屋（いざかや） (居酒屋): Japanese pub / tavern
  • 食券（しょっけん） (食券): food ticket / meal voucher
  • 定食（ていしょく） (定食): Japanese set meal (includes main dish, rice, miso soup, pickles)
  • 生ビール（なまビール） (生ビール): draft beer
  • 味玉（あじたま） (味玉): seasoned soft-boiled ramen egg
  • 生姜焼き（しょうがやき） (生姜焼き): pork sautéed with ginger sauce (classic Japanese diner favorite)
  • 麺硬め（めんかため） (麺硬め): firm noodles (boiled al dente with firm bite)
  • とりあえず (とりあえず): for now / to start with / first of all
  • おすすめ (おすすめ): recommendation / chef's special
  • 味濃いめ（あじこいめ） (味濃いめ): rich / concentrated broth flavor
  • 注文（ちゅうもん） (注文): order (at a restaurant)
  • 替え玉（かえだま） (替え玉): extra noodle refill (added to remaining soup)
  • 枝豆（えだまめ） (枝豆): edamame (boiled green soybeans)
  • お冷（おひや） (お冷): complimentary iced water served at dining establishments
  • 焼き鳥（やきとり） (焼き鳥): grilled chicken skewers
  • 伝票（でんぴょう） (伝票): sales slip / bill voucher placed on dining tables
  • 大盛り（おおもり） (大盛り): large portion / big serving size
  • お会計（おかいけい） (お会計): bill / check / payment
  • 普通（ふつう） (普通): regular / standard option
  • 盛り合わせ（もりあわせ） (盛り合わせ): assorted platter / combination plate
  • 席料（せきりょう） (席料): table fee / cover charge
  • お会計（おかいけい） (お会計): bill / check / payment
  • 別々（べつべつ） (別々): separately / separate checks
  • 割り勘（わりかん） (割り勘): splitting the bill / Dutch treat

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