IZAKAYA has been Amsterdam’s hotspot for extravagant Japanese dishes and exciting cocktails for ten years
At IZAKAYA Asian Kitchen & Bar, it’s all about classic Japanese cuisine with an Asian twist. With exciting dishes on the menu such as ‘Oyster Filo’ (served with caviar and a wasabi dressing), great cocktails, good music and a Thank God It’s Friday vibe every day, it has been a beloved spot among locals and tourists for ten years.
IZAKAYA is located in Amsterdam’s De Pijp neighbourhood, just a stone’s throw from the Albert Cuyp market, in boutique hotel Sir Albert. The setting is what they call ‘urban chic’, the atmosphere is wonderfully international, and that is exactly what characterises all of entrepreneur Yossi Eliyahoo’s establishments. Originally from Israel, Yossi started working in hospitality as a teenager. At 23, he had a coffee bar in Tel Aviv, moved to London, met Liran Wizman, and together they founded THE ENTOURAGE GROUP. Yossi understands better than anyone that everything revolves around the experience. By now, there are dozens of establishments under their belt, in the Netherlands and beyond. From cosmopolitan glamour spots such as MOMO, THE DUCHESS, MR PORTER and IZAKAYA, to Foodhallen street food at SHIRKHAN; Yossi has a nose for it.
Full house every day
Since 2012, IZAKAYA has been one of Amsterdam’s most popular culinary hotspots and has been packed every day without exception for ten years, often several times a day (IZAKAYA serves breakfast, lunch and dinner.) Even on Monday evenings, it is already completely full in no time around six o’clock. The restaurant is filled with groups of two and four, groups of people sit at the long bar in the middle, and the cocktail bar is soon fully occupied as well. So it is hardly surprising that IZAKAYA now also has locations in Germany (Munich) and Spain (Ibiza).
Next-level Japanese pub
The traditional ‘Izakaya’ is best explained as a Japanese pub; a cornerstone of Japanese food culture where a variety of small dishes are enjoyed. This IZAKAYA really goes all out with extravagant Japanese dishes with a South American twist and high-quality cocktails. There is a luxurious wine list, featuring prestigious champagne names such as Ruinart and Dom Pérignon, and IZAKAYA also serves a wide range of house-infused tonics, all based on Japanese Shochu (distilled from ingredients including barley, buckwheat and sweet potato).
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- FavorFlav’s Sharon drinkt een kisu-chan cocktail (vrij vertaald: kiss the lady)
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- De overzichtelijke wijnkaart bevat veel champagne
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- De cocktailkaart met spannende cocktails
IZAKAYA menu
We look at the menu and think we want to order everything, it all sounds so delicious. That is why we order the IZAKAYA menu. It contains a selection of everything: fresh sushi, sashimi and a variety of meat and fish dishes, prepared on a traditional Robata grill or Hibachi fire bowl, a Japanese hot plate over charcoal.
Sashimi of three types of fish
We start with the familiar Edamame, soybeans boiled in their pods, which you can order with salt or spicy herbs. In Japanese izakayas, they are a popular side dish with beer, but they are also a delicious start with cocktails. Then comes a small dish of sashimi made from salmon, sea bass and Yellow Tail. The latter is one of the most popular types of sashimi at sushi restaurants. It is not tuna, as many people think, but usually refers to Japanese amberjack, a fish that lives between Japan and Hawaii. Very fresh and mild in flavour.
Crispy Rice with Spicy Tuna Tartare
The Crispy Rice with Spicy Tuna Tartare is truly exciting. Slightly spicy tuna tartare on a fried block of rice; incredibly delicious! The Crispy Rice with Spicy Tuna Tartare comes in portions of four, but you actually want to order another portion right away; no wonder it is IZAKAYA’s most popular dish.
IZAKAYA Roll with caviar
The Sweet Corn Tempura is also delicious; crunchy, rich and fresh all at once, served with two different sauces: a slightly spicy mayonnaise-like sauce and a light soy-like sauce. The IZAKAYA Roll consists of salmon and avocado and is topped with Beluga caviar. Incredibly tasty and decadent, but it is a shame that the spicy sauce on which the IZAKAYA Roll is served overshadows the subtle flavour of the fish.
Wagyu and Foie Gras Gyoza
The Gyoza are fantastic, filled with a combination of Wagyu (‘Japanese cow’) and Foie Gras. The height of decadence and incredibly delicious! Because of the rich flavour of the Gyoza and the sauce, two pieces are perfect; we savour every bite.
Beef Toban-Yaki
Next comes Beef Toban-Yaki. Toban-Yaki is a special preparation method, namely on a ceramic plate. The meat (tenderloin) is served at the table, sizzling beautifully on a hot ceramic plate that retains heat well and cooks the meat evenly. The result: wonderfully tender and juicy meat. The accompanying salad of roasted cabbage with truffle is particularly delicious. You keep eating it, which is possible because the portion is generous.
Coconut Sticky Rice
The dessert is served with great spectacle and consists of a small bowl of Coconut Sticky Rice and a large bowl filled with beautiful summer fruit such as dragon fruit and passion fruit on ice. Mochi is served alongside; a kind of little cake made from steamed Japanese glutinous rice. Mochi symbolises good luck and is traditionally eaten around New Year, but you can buy and eat Mochi all year round. Think Mochi is unusual? Your taste buds will go completely wild with the Coconut Sticky Rice, a dish that is sweet from the coconut ice cream, refreshing from the mango pearls and salty from the sticky rice. This dessert may be an acquired taste, but it is certainly special. Even after ten years, IZAKAYA still knows how to surprise!
IZAKAYA, Albert Cuypstraat 6, Amsterdam
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