Where there's sake and a drinker, there's an instant bar. While major restaurant chains in the food service industry have been severely impacted by the COVID-19 pandemic, ghost restaurants centered around delivery services have been increasing. What will become of restaurants in the post-COVID era? Meanwhile, a "literary world's top drinker & chef" who has been hopping between bars both in Japan and abroad for 40 years and wielding a kitchen knife for 35 years, has finally opened his ideal izakaya, "masatti"??? This is a grand and hilarious food essay from a member of the Akutagawa Prize selection committee, who has been rejected from the Akutagawa Prize more times than anyone else! (Includes recipes & color pages) 1. Night in Makgeolli Town 2. Izakaya as a "Detached Room" 3. The Secrets of a Temporary Izakaya 4. Which "Deep-Fried Food King" is it? 5. The Happy Place of Food Stalls 6. Tofu and Eggs 7. Imaginary "Nabe (Hot Pot) Festival" 8. "Food Distribution" at an Imaginary Izakaya 9. The Enchanting Sushi Stall 10. Unhealthy Love of Delicacies 11. Eel 12. Food in the Corona Era 13. Immune-Boosting Menu 14. The Future of Restaurants in the Post-COVID Era 15. Black Market Menu 16. Bizarre Cuisine and Veggie Drinking 17. Drinking with Soup 18. Standing at World Food Stalls 19. "Anywhere Izakaya" Opens 20. Welcome! Tempura Masatti