If contemporary Japanese cuisine and drink is your thing, you’ll find it in ample supply at Izakaya in Pacific Beach.
\n“What we’re doing here are some traditional dishes, but mostly it’s a modern take on Japanese food,” said owner\/chef Ray Agishi about Izakaya, formerly a Thai restaurant, at 2710 Garnet Ave., Suite E next to Board & Brew. “We’re a drinking establishment. But we also have awesome food.”
\nAgishi said Izakaya has “a lot of original dishes you’re not going to find at other Japanese restaurants.” “My deconstructed traditional dishes are my favorite,” he said. “I put a twist on it. So many Japanese restaurants all do the same thing. I wanted to do something a little different.”
\nThe restaurateur has been a chef for more than 20 years. He worked throughout San Diego in Japanese restaurants, like Benihana, before realizing his “dream come true” in owning his own place. And he’s done it his way.
\n“We’re like a sake house, but we’re a modern Japanese pub,” said Agishi of his business model, noting Izakaya is Japanese for “bar and grill.”
\nIzakaya carries sake, wine and Japanese beer, like Asahi, imported directly from Japan. He also carries local craft brews from Stone and Ballast Point as well as other California breweries.
\nThe Japanese restaurant serves mostly tapas, small appetizer-like dishes, so patrons can get a sampling of lots of different items. It offers a broad selection of ramen (noodle) dishes and spring rolls wrapped in seaweed or rice. For those seeking higher-end Japanese, Agishi offers Omakase, a chef’s nine-course dinner priced at $55 to $75 featuring bluefin tuna and other delicacies.
\n“We sell a lot of sushi,” Agishi said, noting he carries only premium bluefin tuna that “comes in fresh and is not frozen so it’s super-high quality.” Another delicacy on the menu that’s very popular is sea urchin.
\nAgishi said he gets a lot of tourists in summer but that his staple this time of year is locals, many of whom live in Pacific Beach and environs. He said his establishment is a great place for them to gather.
\n“Our meals are meant to share family style,” he said. “People can come in here to have a couple of drinks, try a bunch of different appetizers or tapas and, if they’re still hungry, finish with rice or a noodle dish.”
\nIzakaya has a seating capacity of 48 inside and outside on patio tables. Dinner is served weekdays from 5 to 10 p.m. Lunch is served on the weekends from noon to 3 p.m.
\n“We’re only open for dinner right now,” Agishi said. “But next January, we might start opening for lunch.”
\nThere are also specials available you’d be surprised to find in a Japanese restaurant, like Taco Tuesdays featuring pork belly tacos with meat slow-roasted for four hours.
\nOn the wall of Izakaya are local artwork on consignment and Japanese calligraphy.
\nAgishi pointed out that Izakaya has been recognized in Yelp and San Diego CityBeat newspaper for being one of the top Japanese restaurants in San Diego.
\nFor more information, call (619) 559-7372 or visit izakayapb.com.<\/p>","protected":false},"excerpt":{"rendered":"
If contemporary Japanese cuisine and drink is your thing, you’ll find it in ample supply at Izakaya in Pacific Beach. “What we’re doing here are some traditional dishes, but mostly it’s a modern take on Japanese food,” said owner\/chef Ray Agishi about Izakaya, formerly a Thai restaurant, at 2710 Garnet Ave., Suite E next to […]<\/p>","protected":false},"author":726,"featured_media":273511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11559","_seopress_titles_title":"A modern take on Japanese food at Izakaya","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11559],"tags":[],"class_list":["post-273510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beach-bay-press"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/273510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=273510"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/273510\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/273511"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=273510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=273510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=273510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}