As a food photographer, I am always looking for restaurants where food is not only good, but also served in a way that highlights the dish the best. At Izakaya, you can always expect them to deliver on both. Dishes are innovative and creative and the presentation never fails to amaze.
All February, Izakaya is serving their new Kyoto/Lima menu created by Executive Chef Hariprasad Shetty. The duality of which may make it an unlikely pairing but it’s actually quite a match. Take the hamachi and toro tuna sashimi served with huncaina sauce and purple potato crisps. The creamy huncaina sauce is a beautiful sauce to the buttery soft textures of the sashimi. And the lightly grilled octopus on a bed of quinoa, served with a ginger tozasu salad.
Dishes were served in ice spheres, ice bowls, corn husks, mini grills – it surely makes for a spectacle all evening. We were the first guests to try the menu so our table was the center of attention to other guests that night!
All dishes come with a cocktail and/or sake pairing as well. The menu starts with a chilcano de shiso – a Peruvian cocktail with pisco, ginger, lemon and shies, topped off with ginger ale and continues with a chicamorada martini and different sake. To end the night, we are served a pisco sour with chocolate!
My favorite part of the night though was the dessert. We were served sweet potato donuts with a sugar and cinnamon coating (they were so good) and a delicious quinoa pudding with cherimoya ice cream.