IZAKAYA Asian Kitchen & Bar

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From today onwards, a beacon of culinary innovation is found in Hamburg. After mesmerizing Amsterdam with revolutionary authenticity, IZAKAYA Asian Kitchen & Bar opened by the Nikolaifleet canal. IZAKAYA presents modern Japanese cuisine with South American influences in an outstanding shared-dining concept that suits the cosmopolitan nature of Hamburg. Behind this inspiring idea are creative hospitality entrepreneurs Yossi Eliyahoo and Liran Wizman, owners and founders of Amsterdam-based ‘THE ENTOURAGE GROUP’, and the group’s managing director Stephanie Pearson.

Yossi Eliyahoo of THE ENTOURAGE GROUP says; ‘IZAKAYA is best translated as ‘Japanese pub’ – a place deeply rooted in Japanese culture. Dishes are served on small plates that are made for sharing. In Amsterdam, IZAKAYA shaped this authentic concept into a high-end gastronomic experience. An extravagant Japanese cuisine meets Peruvian flavours. Authentic elements are given a contemporary twist when combined with creative technics. This is not only presented in the menu but throughout the whole concept. It’s the essence of IZAKAYA; authentic yet never traditional. We are extremely proud to introduce this to Germany with the opening of IZAKAYA in Hamburg, and soon to follow, in Munich.’

IZAKAYA innovation and design

In perfect keeping with the innovative gastro concept is the extraordinary design by Design studio FG Stijl. IZAKAYA is located on the ground floor of the new boutique hotel Sir Nikolai. Upon entering, the eye is drawn subtly to the restaurant towards the back of the former kontor building, where the brushed steel ceiling takes on a flowing, water-like form making guests feel as though they were gently floating. The open areas on the ground floor appear to merge together, also adding to the distinctive style of the hotel. An open kitchen allows for theatrical viewing of the chefs preparing dishes, while seats at the bar provide a further option for diners to be at the centre of the action. The dining area in the building’s former courtyard, the Patio, where the glass roof can be opened, giving guests the impression of dining under the stars.

IZAKAYA cuisine and drinks

Time-honoured techniques blend together with innovative signatures, with spectacular dishes as the end result. Executive Chef Hariprasad Shetty composed a sophisticated menu of a variety of small, unconventional dishes and specialities of the Robata grill, always daring the guest to try something new. Time after time. Dish after dish. As in Amsterdam, the traditional robata grill will be at the heart of the restaurant in Hamburg, where guests will be able to watch the chef work inimitably do their work. Besides the specialities of the Robata grill, IZAKAYA has a sophisticated menu of Sakana, a variety of small dishes, and dishes created with the Hibachi fire bowl, a Japanese small hot plate. Sushi and sashimi complete the menu. Exotic spices play a particularly important role on the menu, paying homage to the historic building right in the Hamburg Altstadt, a former warehouse for seeds.

Along with redefining Asian culinary classics, IZAKAYA gives a cutting-edge twist to the bar with an array of house-infused tonics with the Japanese Shōchū as the base. The Shōchū is distilled from barley, buckwheat and sweet potato. IZAKAYA's Asian influenced cocktail menu can also be enjoyed on the two terraces, which look out onto the Fleet canal.