r/FoodNYC • u/izakayajuraku • 2d ago
Question What makes an izakaya different from other Japanese restaurants? (NYC chef/owner here)
I run a Japanese spot in NYC and I’ve been thinking a lot about how people here understand the word izakaya.
In Japan, izakayas are where people go after work to drink, eat, and unwind. They are kind of like a cross between a pub and a tapas bar. Drinks usually come first (beer, sake, shochu), and the food is designed to pair with that: fried chicken, skewers, noodles, and small plates you share with friends. It is usually casual, sometimes loud, and the focus is on hanging out as much as on eating.
Outside of Japan, I have noticed a lot of people expect an izakaya to be closer to a sushi restaurant or ramen shop. Some even think it just means “Japanese restaurant” in general.... I've even had people think that it is the name of the place and that I somehow own all the izakayas in NYC. XD
So I am curious:
- If you have been to izakayas in Japan, what stood out to you?
- If you have only been outside Japan, how would you describe the experience?
- What do you personally think makes an izakaya different from other Japanese restaurants?
I would love to hear different perspectives.
— Kiyo
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u/philerrrrs 2d ago
Nama biru!!
Izakaya in Japan I think of a mix of big tables full of people, and then small nooks where you might take a casual date.
Food wise I think of karaage, fried oysters, sashimi not sushi, and tako wasabi.
I’ve been to Japan a few times and agree that I think people here just think izakaya = restaurant. Also, lots of the places trying to be izakaya here are too fancy with both their drink menus (complex cocktails) and food. Would love some lemon chu-hi and cheap fried chicken!
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u/izakayajuraku 2d ago
I always prefer it "nama".....Am I allowed to say that on here?!?! sounds like you nailed it in my opinion. Unfortunately, over the years, I have learned that with so many people not knowing what an izakaya is in Japan, they come with unrealistic expectations, and we have adapted over the years to try to make it a balance so we can be approachable to many people, but I truly miss those sh!!y hole in the walls with with chuhai made with the lowest quality shochu and some karaage with QP mayo, lemon and shihimi. I do feel that a lot of the misconceptions about izakayas like ive been told that "an izakaya MUST have a large menu" is our own fault (people like me in the industy), by trying to please too many people or by using the name "izakaya" too freely we have created the wrong image of what a traditional izakaya is.
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u/philerrrrs 2d ago
I disagree with other people telling you adding ramen and sushi would make the restaurant more successful - being really good at the style of bar you’re going for will. There are enough interested / knowledgeable people in NY for a true Izakaya concept to shine.
There are fun dive bar examples of great and good value American food like Lori Jayne in bushwick or even somewhere like Le French Diner which just does his thing in a really focused way.
Also cheap is always relative so a good deal in NYC doesn’t have to be priced the same as Osaka
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u/izakayajuraku 2d ago
Yeah, in NYC, we could do a more niche concept but its still super challenging. I remember I was part of the opening team for Brushstroke, which was Kaiseki and while it was popular it never really blew up and it was always an uphill battle. Outside of NYC and maybe LA or SF I think without sushi or ramen might still be a huge challenge though.
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u/ZetaOmicron94 2d ago edited 2d ago
I was going to say, the menu spread of izakayas in NYC can be staggering, from yakitori, tonkatsu, takoyaki, tempura, gyudon, ramen, and I'm sure I've even seen sushi. It's probably not unique to the US though, I think when I lived in Jakarta/Singapore, even izakayas run by Japanese owners over there have menus bigger than what you'd find in Japan - likely because the culture of bar-hopping isn't as prevalent outside of Japan. My friends who work in Tokyo told me they'd regularly visit multiple izakayas when they go out with colleagues after work, that just doesn't really happen much in other countries, people tend to stay in one place for hours.
To some extent, it also happens with other cuisines here, like Chinese restaurants adding sesame chicken and general Tso's chicken even though they're primarily serving Sichuan/Cantonese/Jiangnan cuisine, because probably the average American expects to see those items on the menu in a Chinese restaurant. Another one that really stood out to me when I moved here was that many dim sum (Southern Chinese cuisine) restaurants also serve pork soup dumplings (which originally are from the Northern parts of China). That's about as jarring as if an Okinawan restaurant is serving Hokkaido milk pudding as a dessert.
Either way, I don't really mind the growing menu. If it's what you need to do to meet people's expectation here, then nothing wrong with that. As long as it hasn't become a reservation-only place, that might be pushing the definition of izakaya too much even by my standards.
Edit: I've never been to your place but it seems cool, so I'll definitely give it a visit. I'm not much of a drinker though, but I like snacking izakaya food for a casual solo dinner lol.
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u/izakayajuraku 2d ago
That's true, there's always going to be some adaptation to the demand. I'm not on here to promote my business but rather try to get some insight into people's minds and also start a conversation about the topic. If you came by though ask if I'm there (I usually am)!
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u/ZetaOmicron94 2d ago
Haha I'll look for you when I go!
Actually I'm curious, what Japanese food do you think are underrepresented here in NYC? I feel like there's a million sushi places here, but not as many restaurants focusing on like unagi, tonkatsu, tempura, for example. Though I guess the izakayas do cover some of these dishes, I'd love to see maybe tonkatsu places that offer nicer and less common pork like Iberico/Mangalica, or tempura restaurants that are nicer than food court tendon but aren't all the way up to $300 omakase.
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u/izakayajuraku 2d ago
Oh man, good question and there are so many. My grandfather owned Tenkuni in Tokyo which is an edo style tempura restaurant and I miss some good tempura, a good sushi restaurant that isn't high end omakase (one that you sit at the counter and just say "taishi, maguro nikan"), donburi places that have like guidon, or any single specialty place. Like in Japan we have great takoyaki places, we have places that do really good okonomiyaka, you know these places that excell at one thing. I know as a business it wouldn't work in America because there is an expectation to have a full meal at one place rather than go to several different places based on what you want to eat like start at a takoyaki place, then go get some sushi, then go to an izakaya and have some drinks and then end up at a ramen place after. I feel we don't have that and when I'm in the mood for a really good something you end up going to a place just because they have it rather than because it's good. And I'll fully admit I am part of the problem. And I have this conversation with Karl from Karls Balls about our takoyaki, like it's good but it's not great and for him as a person who loves takoyaki and is super passionate about takoyaki he hates it that I have just "alright" takoyaki. And I mean he understands that it is something I have to do, I can't have top level everything but the thing is that's what it has to be here, he does great doing events live japanfes and anime events but if he was to open a brick and mortar shop it would be a challenge to survive here in the states... Sorry, got off on a rant there but great question and I hope in that rant I kinda answered your question 😅😅
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u/justflipping 1d ago
Thank you for the insight! That’s one of the things I like about Tokyo’s or more broadly Japan’s food scene. You can go to a place specializing in one thing and generally it’ll be really good.
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u/ZetaOmicron94 1d ago
Thanks for your insights. I figured NYC, of all places in the US, would've had the best shot at supporting such specialty places, considering the density and walkability (imagine if you're somewhere like Las Vegas, so you drive to an okonomiyaki spot, then you have to drive to a sushi spot, then you have to drive again to a yakitori spot lol).
That said I think the izakayas (with their expansive menu) do scratch the itch for when I want Japanese food. They may not match dedicated shops focusing on specific food, but most often good enough for me. Keeps me wanting to go back to Japan for food again in the future.
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u/qnssekr 2d ago
Decibel bar in nyc is a izakaya bar. People who go there know where they are going to. If you let the concept be known I don’t see why people would expect ramen or sushi restaurant.
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u/izakayajuraku 2d ago
OG go to spot!
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u/justflipping 2d ago
Izakaya is exactly what I expect based on what you described. A place to have drinks and small plates to share with friends. The atmosphere is usually more laid back, casual, and sometimes raucous. There's a large focus on hanging out.
This would be different than a Japanese restaurant focused on sushi, ramen, or other Japanese food.
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u/izakayajuraku 2d ago
100%, Glad to hear that there are people who agree with that. I'm trying to figure out the best way to get more people to know about how fun izakayas are!
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u/justflipping 2d ago
You guys are great! I understand striking a balance of expectations. Would love to see the izakaya vibes kept up.
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u/MadoneOnMobile 2d ago
Hey I want to echo most of the points here but also - I have been to Izakaya Juraku and had a great time with friends! The skewers, especially the unagi hit the spot and were a good blend of quality and casual. The anime in the background is a nice touch. Thank you for what you do and best of luck, I recommend everyone that enjoys this experience to try out Juraku when they get the chance.
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u/izakayajuraku 2d ago
aww thanks, and this is why I do what I do. Fine dining was always fun for its challenge but meeting people and trying to give people the experience that I want for myself meant the world. I always say "treat people the way you want to be treated," and I try to take that to heart as much as possible at my place so thank you for the kind words and for dining with us, I hope you'll be back again and ask for me if you do. Tell me that I owe you a matcha sake bomb XD
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u/Cinnamaker 2d ago
As sophisticated as most New Yorkers are about food, most do not know what an izakaya is or is supposed to be. It’s just a Japanese restaurant, as far as they are concerned.
Like if you invited someone to go to Pat’s Pub versus Tom’s Tavern, they would not think anything of a pub versus tavern or what cultural context that establishment might have.
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u/izakayajuraku 2d ago
fair point, we don't really have a concept of a "pub" or a "tavern" in America so I think the diffence just gets swept under the rug and same goes with Japanese food. So many times I tell people I own a Japanese spot and the first thing they always say is "omg, I love sushi!"
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u/IvoShandor 2d ago
I found the Izakayas in Japan, at least where I was, had smaller menus. They were primarily bars that also served food. They might have 3-4 items on it. Have a drink, move to the next one. At least in Kyoto, they were small, maybe 6-10 seats. Like OP said, more like spanish tapas bars but more cooked food, less pre-made cheese/tortilla on a plate.
I liked having the sole interaction be with the bar staff rather than a host/server/runner and then not even seeing the kitchen staff.
There were so many other restaurants we hit in Japan and the ramen stalls were most similar. That's all they made, Ramen .... and there were 1/2 counter seats and maybe tables, but mainly counter seats. They're not really someplace to go for a family meal and not a big sit down restaurant. I could ramble on forever about dining experiences in Japan, we had a blast.
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u/izakayajuraku 2d ago
I feel that In Japan there are so many places that have a small menu or only do one thing as in Japan there is a culture of restaurant hopping. Like we would go to one place for skewers, then to another for takoyaki, then hit up an izakaya for drinks and end the night with ramen. vs here in the US everyone wants everything in one place. I miss that of just going around the city and making your own tasting menu by hitting up a half dozen different places
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u/Bearbot128 2d ago
I’ve been to izakayas in both in Japan and outside Japan. The best ones I’ve been to have been semi-cheap alcohol to pull people in and food that pairs great with said alcohol. Big mugs of sapporo, great chu hi, and whiskey highballs. I love places with good karaage and okonomiyaki particularly.
My personal favorite in Manhattan is Rockmeisha Izakaya. Chef Kondo is the absolute GOAT and all of his food is amazing on its own, even without being sufficiently drunk. I’m weirdly a big fan of Kenka on St. Marks; it’s a bit kitschy, touristy, and uh… weird? But beer pitchers for 8 dollars and stupidly cheap food is always amazing when a friend is staying with me from out of town.
To me, these two places are the first ones I think of when I think of izakaya. One pet peeve of mine though is when there are no good salads to pair with all of the fried food.
What restaurant do you run? I’m always looking for good Japanese spots, so I’d love to try it out!
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u/izakayajuraku 2d ago
eeew, salad?!?! Give me all the meat!!! lol, jk. I definitely agree that there needs to be some greens for balance and maybe some pickles.
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u/Bearbot128 1d ago
Pickles and fried food are the best! Love something like goma ae or a shaved cabbage slaw too though. I’ll have to swing by and try Juraku, though!
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u/izakayajuraku 1d ago
Yeah, I some me some pickled vegetables. I'm currently working on rebalancing the menu. First I got a shrink the menu a bit and then rebuilt it to make it a little more balanced!
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u/PinguinusImperialis 2d ago
Owned several Japanese NYC restaurants. Had the same problem which ended up also becoming a nice opportunity for education when trying to explain terms like kaiseki, edomae and nontraditional Japanese cuisines as it pertained to our chefs in our marketing and comms.
I think of an izakaya as you explained it. In Japan, they range in styles, but overall, I expect a level of desired informality. A cocktail or even certain Japanese craft beers throw me off. My favorite izakaya in Japan sold only one drink: a non-alc beer which you dropped in a shot of shochu because that was the thing to do in postWW2 japan under American occupation.
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u/izakayajuraku 2d ago
oh god.... You mean Hoppi?!?!? I got a headache just remembering how many of those I used to drink although where i used to go it was the NA beer with shochu in it not dropped like a sake bomb. I even tried to get some of that here just to share the pain, but I couldn't seem to find them through any distributors. But yeah, I have to agree it's challenging even in a city like NYC, when we opened up Brushstroke, trying to explain why the food was "bland" was always a headache and then the reviews from those who would say "omg, they didn't have sushi"... ah, the memories XD
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u/PinguinusImperialis 2d ago edited 2d ago
We went through a weird tangent with our restaurants which I think is a reflection of NY being both in-the-know and unaware at the same time.
We experimented with a kaiseki tasting menu but we found it to be esoteric and not in a good way. The more traditional dishes are just simpler (blander) and New York simply can’t be seduced by the narrative of traditional japanese methods as anything more than novelty. We saw a string of other restaurants and tea shops in this model close one after another.
With our omakase restaurants we settled in our niche which was edomae-style sushi but far from traditional in both menu, setting and experience. Speaking Japanese “at New Yorkers” just didn’t work. Unless you find the right master chef, there always has to be some translation in the concept which is what I think you’re confronting with an izakaya.
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u/izakayajuraku 2d ago
oh wow, yeah, I had a similar experience when running a kaiseki place here in the city. interesting that you ended up with edomae-style sushi. My business partner has an edomae-style sushi spot and he finds it a little challenging since there is the idea that "all sushi is best fresh," and there isn't much of a concept of things like cured fish being a good thing. For example, he was interviewed for his use of nare-shushi influence in his dishes and I remember him saying that even the interviewer made a funny face when he talked about aging the fish for use in sushi. I'd love to hear your experience with that. after seeing all the comments on my question here I'm kinda thinking I should start intervewing people and posting it on our Youtube XD
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u/PinguinusImperialis 2d ago
That was the challenge-turned-opportunity i mentioned, especially in marketing.
As a 10 seat counter it was obviously an intimate space that we heavily targeted for couples. We ran campaigns that paralleled sushi myths and dating faux pax’s as education. Again very unJapanese but very New York. Yelp featured us in a panel for marketing during the pandemic.
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u/PeopleFunnyBoy 2d ago edited 2d ago
I haven’t been to Japan yet, but certainly plan to in the future.
My introduction to an Izakaya was KENKA on St. Marks 20 years ago. It was a blast and has been my template of what an Izakaya should be (at least in North America). I make it a point to try a local Izakaya wherever I travel, if one is available.
To me, an Izakaya means variety. I’m not locked in to just sushi, or ramen, or yaktori - I can try a little of everything. I can blow out the budget or just get a couple of little dishes. Some places do it really well, some don’t.
As a fellow industry person, it sounds like you are stuck with the fact you have to cater to what your customers think the experience should be. Super challenging. You don’t want to alienate anyone.
If anything, stick with this track. Don’t water down what your restaurant identity is, but at the same time don’t shut customers out. Maybe if you run into someone who doesn’t get the concept, let them know its about variety, sharing, and just having a good time.
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u/izakayajuraku 2d ago
Yeah, that's true, I appreciate the feedback. It is challenging for sure, and I'm always looking for feedback, whether I agree with it or not or if I choose to use the advice or not I think its important to see what people are thinking. I mean so far since I posted this question, I've been pretty pumped by what I am reading, there are definitely people who know what they are talking about, and I'm getting so much insight into where people's minds is on the topic. IDK why I never thought of doing this sooner! While I think I am in a pretty good place with what I built over the last 7 years, I definitely have a solid base of customers who are fans of what we do I am always looking at how I can improve. Maybe I am doing exactly what I need to, but it can't hurt to see where people are at. I am also thinking about doing things that help not just us as a restaurant but the industry as a whole. I am thinking that perhaps that maybe making some youtube content to bring more awareness to other Japanese food, not just ramen and sushi. Like I had a failed business idea which was Japanese burgers, the inspiration was me missing japanese burger chains so I made a brand based off of that but then I found out that if you put Japan+beef then Americans only think =Wagyu... that was a lesson learned so maybe I can make content that might no directly benefit me but in the long run it can benefit us all... Just a thought.
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u/ParadoxPath 2d ago
I expect an izakaya to be what you describe. But I have sympathy for the people who think it just means ‘Japanese Restaurant’ as my brain often defaults to Japanese establishment which focuses on japanese cuisine other than ramen and sushi, though raw fish often still available.
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u/izakayajuraku 2d ago
Very true, for me, my goal has been to try to make my place accessible to all and kinda be the gateway drug to other Japanese cuisines. Like maybe their eyes will be opened to the world beyond ramen and sushi and maybe they will try other things like kaiseki or something like that. I'm just curious to see what people's thoughts are and maybe I can help people find a whole new world that they didnt know existed
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u/ParadoxPath 2d ago
I have been craving curry katsu; I have tried multiple places around the city and none have remotely hit the spot.
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u/DoYouLikeSnakes 2d ago
Has to be somewhere people are ok to be loud. Lots of laughter. Old and young crowd mixed. Lots of draft beer. Good small plates. Quick beer service. Relaxed and slightly dirty lol. That’s my Japan experience. I miss it.
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u/Aromatic-Power3655 2d ago
I’ve learned something new from your description. I always thought izakaya just meant skewers were a big part of it.
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u/izakayajuraku 2d ago
I mean, a lot of izakayas do have skewers, so I can't blame you for that. Yakitori and drinking go hand in hand. From talking to my customers, I realize that there is a lot of confusion about what exactly and while there is not like a "legal defenition" or anything I'm kinda thinking about getting over my dislike of being on camera and making a YouTube video about it.
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u/ang8018 2d ago
I don’t have much to add but I wanted to say your spot was my first meal during my first visit to NYC a couple of months ago and I had a great time — loved the food!!
My “Izakaya” experiences have only been in the US (I live in Chicago with a few places claiming to emulate that vibe) but I agree what I‘ve noticed is a more casual setting, smaller plates that are communal/shared, and a good drink program that doesn’t feel pretentious. IME it’s still been a step above “pub” but not so nice you’d feel out of place popping in after work or whatever.
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u/izakayajuraku 2d ago
awww, thank you!! hit me up on IG next time you're in town and Ill make sure that Im here to meet you!
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u/Professional_Half620 2d ago
I usually expect izakaya to be as described. When we visit Japan it’s usually a very chill place with cheap alcohol and food. I do see it’s pretty synonymous with Japanese restaurant in NYC. I think it’s just what it takes to survive the brutal restaurant business. A bloated menu with all the well known Japanese food items will show up easier on food apps.
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u/izakayajuraku 2d ago
Yeah it's a tricky game in the US for sure, for me Im trying to find that good balance. we have been around for 7 years, so we have a good customer base, and now I'm trying to see where I want to go from here, also maybe figure out how I can have a day off without losing what we are
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u/917nyc917 2d ago edited 2d ago
I’m kinda surprised that there are people who think izakayas are sushi restaurants ot even, just restaurants???
I’ve only been to them in nyc (on st marks since the 2000’s) and I’ve always just seen it as a neighborhood bar. Not a lot of seating… not fancy. Small tables. Crowded, loud. A place you go to after dinner. The food served at izakayas aren’t what I’d call “a meal”
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u/izakayajuraku 2d ago
Yeah, me too but I hear it a lot from customers, on our social and on reviews so that's what promp8me to see what people think here on reddit
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u/OverratedHyperbole 2d ago
Something that no one else is saying:
Izakayas innovate cheapness as well. One of my favorite dishes is fried chicken cartilage. Had this at many places, but not all in Japan. It’s a part of the chicken that’s probably discarded from another dish, but becomes a nice 0 waste dish that stands out.
Secondly, my ex always said a good Izakaya will have cheap/good Chuhais on the menu, most likely lemon flavored. It was a popular way for women to drink since beer isn’t favored by them as much as men.
I like Izakaya Nana in Flushing. For the record I hate the weeb decoration, but their menu is big enough to have a different experience each time: want yakitori? Cool. Want a little bite of sushi? They have it. Craving crab chawanmushi? Done.
I will avoid copy and paste Izakayas: takowasabi, ramen, karaage… of course they are staples but just go beyond them ffs.
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u/izakayajuraku 1d ago
Fair, I haven't been out to Nana yet. I think they got hyped a lot on the socials and I usually tend to avoid places until the hype dies down but definitely gotta give them a try 🙂
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u/Conchobair-sama 1d ago
late to the conversation but imo a big difference between izakayas in japan vs. nyc is that the izakayas here feel much more restaurant-y and end up losing the relaxed atmosphere. Last time I was in Tokyo, I spent maybe 4 hours in one spot with some friends/family joining us halfway through. As much as I enjoy Decibel, I always feel like there's a rush to turn the table over ASAP and a lot of other izakaya-esque spots seem to assume you want the check after 1-2 rounds of food and drink.
as an aside, I know NY real estate makes it unfeasible (+ public perception of what a Japanese bar 'should' be) but really wish we had a proper tachinomi spot
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u/izakayajuraku 1d ago
Yeah that's a fair point, I mean for us we must do a minimum of 3 turns between 5-11pm just to break even. And that's assuming approximately $50 a person... It's tough, I mean with crazy high rent, labor costs, licensing, insurance, etc it's nearly impossible to make money without doing high volume.
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u/emceebugman 2d ago
I see an izakaya as a casual Japanese bar with food. In Japan I’ve had plenty of raw fish there, but also yakitori, karaage, and other smaller seasonal dishes.
When I think of an NYC izakaya, I think of Kenka.
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u/izakayajuraku 2d ago
hmmm, true true. I haven't been to Kenka in years. I feel that the neighborhood is no longer Japanese and especially since yokocho and the market closed I dont end up in that area much.
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u/radishgrrl 2d ago
I expect them to be as you described, kind of casual Japanese tapas-ish place. But I have a college friend who has one and explained it to me a long while back. I have to say, I’m kind of upset that a lot of places here have messed with the idea, because it messes with the menu/vibe, and I leave unsatisfied.
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u/izakayajuraku 2d ago
hmmm, yeah izakayas are challenging, I think. I've found when I ask people I meet in person about this I get such wildly different answers and that's why I asked this question on here. Im curious to see what people think
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u/Quantumercifier 2d ago
Hi Kiyo (OP). Would that great show on Netflix, with that wonderful opening theme, be an izakaya? Midnight Diner, I think is the name of the show. Some may wonder in the show, if he even has any customers? More than you would expect. Great show.
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u/izakayajuraku 2d ago
I haven't had a chance to watch that show,w but I believe that show was based on a manga, and if I remember correctly, that was a "shokudo" aka diner.. Shokudo can be very similar to an izakaya but more food-forward rather than an izakaya being drink forward.... at least to my understanding, someone feel free to correct me if Im wrong, I learned my Japanese through living in japan so most things I learned from context so at times I've found out I was using a word incorrectly for years!
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u/RelativeNoise4311 2d ago
It's not just about the food, but the hospitality known as omotenashi...
Being greeted warmly when entering to when leaving, being acknowledged by staff upon departure (extra points if they don't make us wait too long for the bill).
Host + servers knowing when to converse/not to converse (they never ask me how I'm doing mid-bite - they wait for me to finish).
Being given a refreshing towel if it's hot/cold outside
Getting more than what you expected in early appetizer bites through otoshi
Having sake where it overfills the cup through the gesture of mokkiri...
Cooking the food in front of you while conversing with the chef makes the food taste even better, as there's a sense of anticipation.
These small acts make up the hospitality portion of why I love izakayas.
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u/izakayajuraku 2d ago
Good point, it's something I'm always trying to drive into my staff that its not just about the food and the drinks, while those are important, its also just as much about our interactions with our guests. small gestures like I made friends with a couple last night who had come in for the first time just becouse I noticed a Bronx Brewery sticker on his bottle and told him about a beer that they made with an artist regular of ours. They may have enjoyed the food but that put a personal touch and now they are coming back next week. I feel omotenashi is a tricky thing to teach, though. I feel its so ingrained in Japanese culture, but over here the concept alone is hard to even explain.
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u/rqny 2d ago
If a friend asked to meet at an Izakaya I would expect a small, dimly lit ‘tapas’ bar. Some place you would go to have snacks but not a full meal (although there’d be enough variety that you could be full if you weren’t too hungry.) beer and sake centric, with some cocktails.
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u/izakayajuraku 2d ago
That was the original plan until people started demanding full meals so now we are know for our ramen and donburis XD
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u/nord-standard 2d ago edited 2d ago
Never been to Japan. For me, Izakaya just means pub food and cold beer. Something with mayo probably. I'm a big fan.
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u/MirthMannor 2d ago
I expect something like “bar food.” Grilled or fried small plates. Also, flavors and textures that are a bit more intense to a wester palate — maybe something like a food amuse-bouche. Offals, pickles, something interesting like a grilled fish head, etc.
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u/izakayajuraku 2d ago
Hmm, yeah I've found I focus more on things like Karaage and stuff like that to be approachable to the western palate
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u/MirthMannor 1d ago
Had something at an Izakaya in manhattan that I liked quite a bit: chopped up baby octopus in a wasabi and sugar sauce. Totally raw, I think.
It was a really cool set of flavors and textures.
I understand focusing on familiar items — you gotta pay rent — but I do love something new or challenging in a small plate. I’m not typical though.
Excited to check out your place!
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u/izakayajuraku 1d ago
TAKOWASA!!! it's literally octopus and wasabi, it's the perfect drinking food and I love it. We do have that on the menu since I am a huge fan 😁
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u/youcantkeeprunning 2d ago
Beron Beron in the east village is the closest I’ve had to an izakaya in America to Japan.
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u/izakayajuraku 2d ago
Hahaha, I love their name... Them and katana kitten I'm mad that they took those names. Definitely a great spot!
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u/Separate_Address_483 2d ago
The izakayas I’ve been to in Japan and around Asia would always have a wide variety of Japanese alcohol (a few types of shochu, different types of sake, beer etc.) along with delicious small-ish sized sharing plates that pair well with alcohol. They range from raucous to quiet-ish depending on the establishment. Went to one in the Ningyocho area of Tokyo which was seafood focused due to the proximity to the seafood market so that was interesting. I’ve only been to one in Manhattan (Sake bar decibel) and the food was unfortunately below average in my opinion, which is a shame as it does have a nice vibe.
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u/izakayajuraku 2d ago
Hmmm, good point. Although tbh I never thought Izakayas in Japan had great food but tbh I was also too drunk to care and probably the same when I go to decibel 😅😅
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u/KruppJ 2d ago
I think there is a quite a difference in how people view that term between those who have spent a decent amount of time in Japan and those haven’t. I picture it as a casual no-frills spot for cheap alcohol and small bites like skewers, teppanyaki and the like. Manhattan’s exorbitant rent prices seem to really make this sort of model quite difficult to make financial sense. I see a lot of spots now skew towards a more upscale experience (Izakaya Seasun comes to mind) so the term Izakaya here in people’s minds becomes more an umbrella term for a Japanese spot that isn’t specific to sushi or other items. Another similar type of spot that seems to be very trendy here are Japanese style listening/jazz bars like Tomi Jazz, Bar Orai, Adore, Tokyo Record Bar, 56709 etc.
Also I’m a big fan of your employee that reviews all the different beers on tiktok.
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u/izakayajuraku 2d ago
Good point and as an izakaya in Manhattan I can tell you that it is extremely difficult. Izakayas take a lot of effort to run and with rent prices and everything else it is almost impossible. I definitely tip my hat to those who have been doing it for a long time. I've been doing this for 7 years and it is truly exhausting. I love it but definitely exhausting with a very low profit margin.
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u/Yo_Nelly 2d ago
I’ll definitely be coming to check it out! Miss the simple no frill, cheap drinks with Japanese style tapas food.
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u/izakayajuraku 2d ago
I mean cheap drinks ain't gonna happen in NYC but we try our best to be as responsibly priced as possible without going out of business 😅
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u/skywalker356 2d ago
I have only been to the ones in Canada (Toronto and Vancouver) and I expect them the same as you described
That said, when I go to an Izakaya, I still expect to be full after, whether from one main rice base dish or multiple taps style dishes, I don’t know if the same expectation holds true in Japan
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u/izakayajuraku 2d ago
Hmm, I mean in Japan there is often something for "shime" or the end of the night that is usually rice or noodles but most of the meal is little snacks and bites to nibble on while you drink.
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u/gourmetdancer 2d ago
In NYC, Kenka is probably the closest to my definition of an izakaya (if its size were quartered). The alcohol and food are extremely cheap. They might not be the best in quality, but they’re served fast.
I’ve also noticed that a lot of izakayas in NYC are decorated like Western dive bars, with low lighting and neon signs, whereas Japanese izakayas usually have bright, welcoming lights.
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u/izakayajuraku 2d ago
Hmmm, I seen. Definitely the cheap with mid food was something that I experienced a lot in Japan and that actually was my original plan when we first opened. Not to say I wasn't taking pride in what I did but I was recreating the places that I used to go a lot when I was in Japan but I found that that wasnt what my customers were interested in and very quickly changed our concept to what it is today. And tbh I'm pretty happy with that decision as now I feel that we are what the places where when I was living there as an intern couldn't afford unless someone else was paying. Not expensive but a more quality than was within reach for someone on an interns salary. As far as Kenka I am truly intrigued at how they stay in business, I didn't think about it when I used to go there but the prices are so insanely good that I don't know how they afford to keep their doors open!
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u/gourmetdancer 2d ago
Absolutely! Now that I’m older, I started to care more about quality and what you’re doing is exactly why I take my dates to Juraku haha
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u/izakayajuraku 2d ago
Oh so you've been? Thanks, I appreciate that! Gotta say the best feeling is when people appreciate your hard work. Even when things are tough it's always the community around us keeps us going! Hit me up next time you're their and let me know that I owe you a matcha sake bomb 😁
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u/shamam 2d ago
Hey Kiyo, Dave B. introduced us when we stopped by before a concert last spring.. Welcome!
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u/izakayajuraku 1d ago
Heyo, I always appreciate it when people come of personal recommendations. Means a lot more than just someone coming in because of a viral post or something 😁
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u/beuceydubs 1d ago
I didn’t know the word Izakaya until reading this
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u/izakayajuraku 1d ago
Nice, well now you're going to have to find an izakaya near you and try it out!!
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u/beuceydubs 1d ago
Precisely! But now I need to find a real one like you described
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u/izakayajuraku 1d ago
Where do you live?
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u/beuceydubs 1d ago
Williamsburg. Do you have a rec?
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u/izakayajuraku 1d ago
Hmm, unfortunately not. I don't spend a lot of time in that area, I do know Ryujin and suzume and I do like suzume so maybe check them out. I've also heard that Okonomi is good but haven't checked them out myself yet.
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u/shipmints 1d ago
Been to Japan many times. A proper izakaya is my favorite after-work hangout and a good place to stop by when weekend hopping. Perhaps consider marketing your izakaya as a Japanese pub with Japanese "pub grub." Might help people understand. I will stop in and check it out.
P.S. The days of smoking while eating and drinking kind of were the best even though I wasn't a smoker. It made for a more welcoming and relaxing place for everyone. If you have outdoor space and aren't militant about smoking, perhaps. Don't respond to this idea publicly or the NYC gov't nazis will get you.
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u/izakayajuraku 1d ago
Hahahaha, yeah I quit smoking but I do miss hanging out at the local izakaya drinking chuhais and chain-smoking mildsevens during my time in Japan 😅
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u/tiggat 1d ago
There's no strict definition re food, some are upscale, there are French and Italian izakayas, the real defining thing is it should be casual, and I guess drinking focused. I lived in Japan for 4 years.
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u/izakayajuraku 1d ago
That's a solid answer, I mean I sometimes get hate for having French fries on our menu and how it's not "authentic" and I'm always like "bruh, French fries, processed cheese and pasta with ketchup is like some of the most Japanese things possible" 😂😂
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u/DorianHistorian 1d ago
Still haven’t been to Japan, sadly, but I didn’t realize this about izakayas and what you’re describing sounds fantastic! I couldn’t even tell you what I thought they were before.
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u/Snoo-18544 2d ago
So Japanese is my favorite cuisine, but I ahve not had the oppurtunity to go to Izakaya's in Japan. (largely because when I last went to Japan, I was not old enough to drink). My exposure to Izakaya's largely comes from living in other major cities in both United States and Canada with substantive Asian communities and my first time going to one in Norht America was long before you could find Ramen in most U.S. major cities (other than NYC/Seattle/SF/LA)
When I think if an izakaya place in New York or around other cities in the states, my expectation is they are doing mostly sharable street food oriented bites and its generally richer fried food. I expect to see chuhais and highball on the menu, I expect your staples like karaage, takoyaki, maybe gyoza, maybe yakitori, maybe kushi katsu, maybe okonomi yaki, grilled fish or robata or yakisoba. They might have some actual meals like curry, ramen, donburi, but its genearlly not the focus.
One thing I've noticed about Izakaya's aroudn the U.S and even Nw York as opposed to the ones you see in Vancouver or Toronto, is that there is a tendency of restaurants to do almost too many things. The izakayyas that I've been to in other places tend to have more focused menus. Forexample, Vancouver has a really old chain of izakaya's called GUU and each of them do very different menus with only a few items.
To me what seperates Izakaya from other types of Japanese restaurants coming from a purely north american p.o.v. is that they are generally casual, non-pretentious, non-performative, protein centric, often fried and occasionaly doused in Japanese Mayo. Its also somewher I would generally expect to dine with friends, rather than alone. Its the type of place I'd never go with some one on a first, second or even thrid date. Its the polar opposite of Kaiseki type meals. For me the restaurants that have felt msot like what I think of an izakaya's in New York are the casual yakitori places like toriya in LES or Izakaya Juraku or Otaisho in EV.
Seeing sushi at an izakaya seems wierd to me and especially in New York, where sushi is often skews towards omakase and is treated as an upscale affair. I defintely od not expect to see a sushi bar at a izakaya. Similarly I also don't expect to see Teishoku style set meals, even if the food can be similar.
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u/fermentedradical 2d ago
Went to an Izakaya in Vancouver that blew my mind with quality of food, service and relatively low cost. Phenomenal.
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u/Snoo-18544 2d ago
Vancouver ruined Sushi for me. I lived there for a few years. I rarely get it in New York, because it feels so outrageous in price for what you get. Vancouver you can find hole in the wall places that will put most of the whole 100$ 11 piece Omakase thing to shame.
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u/izakayajuraku 2d ago
Yeah, you can't find those kind of places in NYC anymore and I miss that.
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u/Snoo-18544 2d ago
Yes I moved here in 2022, so I don't know what teh sushi scene was like here. The thing I've noticed is that there are too many cheap "omakase" and they often not actual omakase (and definitely not japanese trained sushi chef). What I feel like this city needs to appreaciate more is actually places that just do nigiri and rolls and does them well, but I also understand omakase is probably easier to make money doing.
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u/izakayajuraku 2d ago
100% while I do enjoy places that they make the sushi infront of you my ideal place is more like you order directly from the chef. Like this 😂😂 must watch
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u/Snoo-18544 2d ago edited 2d ago
I must go there. When you make your content to teach us foreigners about japanese other than sushi, I recommend that it should be like this:
https://www.youtube.com/watch?v=bDL8yu34fz0This taught me everything I know about eating sushi correctly ;).
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u/Sublime120 2d ago
Do you have any favorites in the city? (Ideally Manhattan but will take anywhere!)
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u/izakayajuraku 2d ago
I like Toribar, SakeBarDecibel and Ai Ki Ya personally. I also like Bar Goto but they are more a high end Japanese bar than an izakaya.
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u/Sublime120 2d ago
Thank you! Can I ask a dumb question? What’s the difference between something like Dark Bullet and what you are talking about in this thread?
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u/izakayajuraku 2d ago
Honestly I can't say since I haven't been there. The food does look a little fancy for what most izakayas are in Japan but that's just based off of what I saw on their Instagram so idk, maybe someone who knows the place can answer that?
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u/Sublime120 2d ago
Okay, thank you regardless for your response! It’s a kinda American style divey with a pool table but only has Sapporo on tap (in frosty mugs for cheap!) but styles itself as a sake and oyster bar although nobody seem to really order those. And sushi? Idk weird place (which I was at today and love) but was I guess trying to figure out the different types of Japanese dive bars (?) regardless, really appreciate your OP and response above!
ETA: and especially crazy that this place is at 72nd and Broadway lol
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u/izakayajuraku 2d ago
Hmm, yeah I used to live up that way when I first moved to NYC but don't find myself up that way often these days. Now I'm curious and will have to check it out!
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u/Snoo-18544 2d ago
Have You trried BBF down the road?
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u/izakayajuraku 2d ago
Yes, I am friends with some of the owners. I haven't been there since there was talks about change in ownership but that I guess is an izakaya although I think of them more as a restaurant with a bar but what they are going for I think is an upscale izakaya
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u/drewwil000 2d ago
You haven't had the experience until you go to Kenka in St. Marks and down some chuhai with some yakitori sitting next to a sex dungeon in the back
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u/Snoo-18544 2d ago
I mentioned a couple that are in lower east side, Toriya and Izakaya Juraku. I've been to also sake bar decibel, many times, but that place to me is more Sake first, eats 2nd. Its one of TIC groups restaurants (Bon Yagi) and half of that block is his restaurants. Hi Collar across the street has a izakaya esque menu.
ther is also BBF down the street.
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u/Sublime120 2d ago
Thank you!!
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u/Snoo-18544 2d ago
Because I am very smart, I did not notice that Izakya Juraku was making the original post from their reddit account. So I recommend them as the first place you should try.
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u/izakayajuraku 2d ago
Hahaha, I'm not on here to advertise but rather try to start a conversation and maybe get some insight. I absolutely can ask my own customers but I wanted to see what people who don't already know us think.
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u/izakayajuraku 2d ago
hmmm, I can see that. definatly izakayas in NYC do tend to be a "we have everything" kinda place, I also kinda ended up that way by keeping adding things to the menu because I wanted to eat it. Now Im trying to scale back a bit, mostly to keep my sanity. Trying to keep quality on a huge menu is a challenge, and I kinda feel we can feel like a restaurant with an izakaya vibe instead of an izakaya. I appreciate the insight!
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u/Snoo-18544 2d ago
You know I never noticed your handle. Lol. I live 3 blocks east of you and have been on a few occasions. Though I never get a reservation so if I do not manage to get in, I will end up at toriya instead.
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u/izakayajuraku 2d ago
I end up at toriya since they are open later than me and the food is solid. But thank you for being a customer with us and for your comments. All this info helps me a lot. I'm thinking about maybe making some YouTube videos about the topic to maybe help introduce people to Japanese cuisine outside of sushi and ramen.
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u/izakayajuraku 2d ago
very true, I was never a trained ramen chef and now we are known for ramen.... I never intended that to happen, but demand drives change I suppose....
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u/R_M_T 2d ago
Knew absolutely nothing until I read your write up. Would definitely be open to visiting an Izakaya instead of a traditional happy hour place though
I always think sushi places are synonymous with sit down dinner
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u/izakayajuraku 2d ago
Hey, good to hear! I spent probably most of my time in izakayas while working in Japan and I love how many of them feel like a community. You got regulars chatting, drinks flowing, with a fun vibe. I tried to recreate that with my own twist. Unfortunately, I feel a lot of places call themselves "izakaya" and I'm disappointed because I feel they just put that name on there since they serve tapas-style dishes. Not saying that my place is 100% traditional, but for me it's more about the vib,e but I'm always curious to see what people's thoughts are
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u/R_M_T 2d ago
Which places (please include your own) do you feel encompass the vibe you think is most fitting of a traditional Izakaya.
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u/izakayajuraku 2d ago
damn, thats putting me on the spot. my place is a mix of places that I used to go a lot in japan . Like a little western influence but homely and very 1970-80s tokyo vibe with my own flair (and some of my customers adding to it). as far as places I like in the city thats hard to say since nowhere really had everything I want was the reason for going from working multi-michelin to owning an izakaya in the lower east side but when I do go out you can find me at Toriya (good food but kinda misses the mark when it comes to vibe as I don't feel much personality there but they are open late), Sake Bar Hagi is a great spot that I love to go for a fun hectic time, I love Tomi Jazz (I dont go much anymore since there is a line down the block but Ive spent a lot of time in that place), Ai Ki Ya does a pretty good job with the izakaya food but also lacks a bit on the ombiance side of things. for me an izakaya need to not only have the food and the drinks but the ambiance is important, it should feel fun and welcoming and unfortunately, two of my true favorites have closed down and those were Yokocho and Ariyoshi (I think Ariyoshi might have a location still in Queens but I haven't been to that location). Ariyoshi was my home when I was working in Midtown, it was the true Japanse izakaya feel in my opinion. The food was very mid but the owner's wife and the waitress (Midori) were the sweetest people and made you feel like family I gotta say I miss that place every day.
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u/izakayajuraku 2d ago
YOOOO, I did not expect all these comments. as OP I am trying my best to read all the comments and respond as much as possible since I really want to know what peoples thoughts are but If I miss a few sorry!
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u/jamaicanmecrazy1luv 2d ago
I think it'd be cool as more of a bar with snacks. I feel like maybe for the same reasons our portions are so big
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u/izakayajuraku 2d ago
I always say a restaurant is food with drinks that go with the food and an izakaya is drinks with food that goes with the drinks.
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u/Chef_Brah 2d ago
I think more people know about omakase style than izakaya. I remember a place called takashi in nyc which looked like izakaya but it was kinda promoted as a hybrid korean-japanese fusion live grill omakase. Its hard for general american audience to discern tbh.
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u/kitcassidy 2d ago edited 2d ago
I expect izakayas to be what you described—small plates and bites with staples like yakitori, yakisoba, omurice. That (and highballs) are what I look for in an izakaya. Some of the “izakaya” restaurants in NYC are this, but “elevated,” i.e., with a cocktail menu and $14 for agedashi tofu or shishito peppers. And others just slap the name “izakaya” on even though they’re a mid-range sushi restaurant because they also put ramen on their menu.