As the sun sets and the city plunges into darkness, there is a watering hole where people gather for collective dining and drinking, even if there are no monumental events to speak of, where the celebration of life after five is enough reason.
Izumi Sake Bar transforms from a restaurant of discerning diners to exciting sake bar polished for dancing and partying at some nights or chilling out during other nights. The unifying theme is being comfortable in a place where drinking and dining are a delight.
Being a sake bar, it has the impression that it’s plagued by serious sake connoisseurs. My friend Jayvee reminisced during dinner how he enjoyed the smooth tasting sake Izumi serves. I enjoy drinking sake but there are more spirits accessible at Izumi than just sake like whiskey, wine, beer, and others that tough gentlemen can down “on the rocks” and ladies convert to cocktails.
It offers the best bottle promos in the Burgos Circle on Jack Daniels, Arctic Vodka, Jose Cuervo, Tequila Rose, Bacardi, Jagermeister, Glenfiddich, Evan Williams, and Southern Comfort – with these at buy one take one or at discounted prices. With Izumi’s daily promos, running your tab to the roof is no big concern.
What sparkles brighter than the lone silver pole, open to guests for pole dancing, is their new man in the kitchen, celebrated chef, Chef Him Uy de Baron. Other than full course meals during lunch and dinner, the rebuffed menu now also boasts of small plates to accompany your drinking pleasure. Mind you, Chef Him, “The Seasoned Chef,” brings with him his education from Le Cordon Bleu Australia and experience from running kitchens in Sydney.
He’s also the brilliance behind famed East Café and still continues to be its culinary consultant while managing his own Japanese restaurant Nomama in Quezon City. With that said, enough with the usual fares that can stretch your boredom from the office to your after-five life. Expect your bar chow to be elevated to a different experience.
On the Table
Spicy Edemame
Green bean pods dusted with salt and spice. Split open the pod for some fiery beans to snack on. It’s the healthier alternative to peanuts, definitely with less grease
Maguro Izumiyaki
This is Izumi’s version of Tuna Tataki. Fresh cut of seemingly sushi-grade ahi tuna crusted with cracked black pepper then served with Julienned radish. Jayvee loved this dish and finished a second plate.
Spicy Salmon Harumaki
A cold cut of the freshest salmon is contrasted with spices, prepared as fresh spring rolls.
Lettuce wraps around the salmon sashimi, I enjoyed the crunch from the fresh vegetables and the acidity that cuts through the spring roll from the wedge of lemon.
Soy Chicken and Mushroom Gyoza
Potstickers filled with chicken and mushroom, flavorful and tasty. It can do without dipping it into the sauce.
Our Poison for the Evening
Tori Karaage with Three Sauces
Fried chicken pieces that’s golden brown and has bits of crispy skin –perfect as a delicious bar chow to pair with beer
Kitayama Sirloin
Kitayama according to Richard is a local version of Wagyu. It’s not as melt in your mouth but tender enough to enjoy its beefy nature. Served with stir fried bean sprouts on the side to balance the meaty aspect
Grilled Portobello Steak
Huge Portobello mushroom grilled enhancing its beefy taste all the more. I simply love mushrooms and this was clearly a favorite of mine on the table. The texture of the mushroom is smooth with its top layer carrying that smoky grilled taste. I like how I can easily imagine this to be beef without the heaviness of the meat.
The preparation and presentation of the small plates still allow for easy eating that helps me to just easily pop it in my mouth without trouble… or without people looking as to how much I have already consumed. I’m a bottomless pit most of the time.
Fish Katsu
A seafood break from the meat, it’s breaded and deep fried. The dipping sauce will help appendage the flavor.
Mapo Tofu Ramen
After a big night of dancing and drinking, slow down but extend the good times with hot ramen dishes that are anything but conventional. Clear out the grease of the meats and malty bitter taste of liquor or beer from your palate and order their piping hot ramen to cap off your night… or morning.
Their Mapo Tofu immediately caught my eye. Mapo Tofu in its original essence is ground pork and minced tofu in reddish brown sauce that ranges from slightly spicy to medium heat. It’s ingenious and interesting to integrate it (too much “ins” haha) in a ramen.
Curry Tonkatsu Ramen
Pork cutlet served on the side for your own choosing if you want its crunchy breaded texture intact or to be lowered in the ramen for it to absorb the curry-flavored soup. Izumi’s expertly prepared soup base surely hits the spot.
Other than the Tonkatsu and Sirloin Steak, their menu also includes Bara Buta (glazed pork) and Fish Teppanyaki. Chef Him Uy de Baron heralds a new era of excellence in Izumi’s Japanese fare with its inventive dishes and elevated bar dining experience.
Connect with Izumi Sake Bar:
Follow @IzumiSakeBar on Twitter
Like Facebook: http://www.facebook.com/IzumiSakeBar
856 4090 / 0927 3489105
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