Izakaya
Classy sushi and Japanese pub food in the old Trešnjevka neighborhood
At the edge of one of the oldest Zagreb neighborhoods, Trešnjevka (named after cherry trees – trešnje) you can enjoy traditional Japanese bar food and sushi like you would get at an Izakaya – a local eatery and a bar in Japanese.
Izakaya’s interior is tastefully decorated with Japan-themed murals, backlit glass walls, and lush plants. A massive stone bar with a backlit bottle display shelf continues to an open kitchen, so you can see the team laboring competently.
Their skill in making seemingly simple Japanese dishes and bites make the trip outside the city center worthwhile.
What is served
The Izakaya menu offers several types of Nigiri, Uramaki, Hosomaki, Futomaki, Sashimi and a choice of japas: soups, tataki, gyoza, rolls, and steamed buns. There is a selection of vegan dishes, a menu for kids, as well as large salad bowls and great Hawaiian poke.
You can choose from 10 and more Japanese-themed cocktails designed by Marino Karinja as an intro to your meal at Izakaya – a cherry-flavored Sakura Spritz, or citrusy Juzu Collins, a playful take on an old-school classic, spicy Masala Highball, or herbal Tokyo Mule. We asked for a virgin version of cocktails and even though these were not on the menu, the staff was happy to oblige.
The wine list is not extensive, offering a couple of sparkling wines, with Croatian, Italian, German, and French reds and whites, as well as 2 Croatian and 1 Spanish dessert wine.
Unfortunately, none of these are served by the glass.
Gault&Milleau rank them at 2 chef’s hats, while Falstaff awarded them 1 fork. Michelin’s recommendation notes the “Zen atmosphere” and “competent staff.”
What our chefs had
We had classic bluefin otoro nigiri served on a black slate. Otoro nigiri sushi is a traditional Japanese type of nigiri sushi made by pressing sushi rice into a tiny brick covered with a luxurious sliver of fatty cuts of tuna – otoro. Otoro is prized by sushi chefs and sushi aficionados, as it is pink to white in color with a rich, buttery taste.
After sushi, we warmed up with miso, served piping hot with an ample amount of seaweed, and plump, juicy tofu squares, with julienne of carrot and leek or spring onion.
Next, we tried Age Lobster Uramaki – a roll with tempura shrimp and avocado, topped with an uramaki roll of lobster meat in a spicy dressing dusted with sesame seeds and tobiko.
Our last dish was pulled duck in steamed buns. The bun was soft and chewy, a bit sweet to complement plum-based hoisin sauce and apple cabbage coleslaw with bits of carrot and fried onions.
We were impressed by the creativity and flavor balancing in every dish, and the service was dynamic and timely.
Altogether, dinner for one with a virgin cocktail drink was 37 euros.
