IZAKAYA — Restaurant in Amsterdam

I recently had lunch at IZAKAYA Amsterdam with my partner. I chose the restaurant due to its overwhelmingly positive reviews, but as an Asian, I was truly disappointed by the experience. It felt like a stereotypical Western, cheap take on what Asian food should be, and most dishes did not justify the price tag.

Food: 1 star ⭐

Every dish was more disappointing than the last. Let's start with the basics: they provided us with poorly made disposable chopsticks in what is supposed to be a luxurious, high-class restaurant. Not only were the chopsticks low-quality, but they also left splinters after being split. I've had better ones with cheap Chinese takeout.

Salmon, Yellowtail, and Seabass Sashimi – 24 euro – ⭐ 1 star

This dish consisted of six thinly sliced pieces of fish heavily drenched in soy sauce with a hint of yuzu aroma, topped with green onion, ginger, and loads of sesame. The flavor profile worked slightly for the seabass, reminding me of Cantonese-style steamed fish. However, it completely ruined the yellowtail and salmon. The richness and fattiness of the fish were overpowered, leaving a dish that was far too salty and dominated by soy sauce.

Salmon Avocado Uramaki (20.5 euro) / Shrimp Tempura Uramaki (19.5 euro) – ⭐⭐⭐ 3 stars

These were the most ordinary dishes out of all we tried. They weren’t bad, but there was nothing special about them in terms of presentation or taste. You can get the same quality at any average Western sushi shop. The rice was too wet and soft, and the rolls were somewhat sticky, but overall, these were the best dishes of the meal.

Beef Toban Hibachi – 34 euro – ⭐ 1 star

This dish featured six pieces of beef drenched in the same soy sauce with a hint of yuzu aroma, served on a hot plate. The outside of the meat was dry, chewy, and overly salty, while the inside was softer but tasteless. Eating it altogether resulted in a strange combination of overly salty and flavorless at the same time. The enoki mushrooms and single broccoli floret on the plate were also far too salty from being soaked in the sauce. Ironically, the single mushroom and single asparagus were the most delicious elements of the dish.

Ribeye with Anticucho Sauce – 44 euro – ⭐ 1 star

The anticucho sauce tasted like yellow mustard mixed with taco seasoning and was drizzled over sliced ribeye rather than being grilled with it. The steak’s texture was tender enough, but there was no caramelization or grilling that was detectable, leaving it overly saucy and salty. The beef itself was bland and lacked any depth of flavor.

Tea (Jasmine/Matcha) – 5.5 euro each – ⭐⭐ 2 stars

The tea was just a teabag served in a fancy teapot that didn’t appear very clean. Even after half an hour of steeping, the matcha tea still had no flavor.

Service: 4 stars ⭐⭐⭐⭐

I deducted one star because of how understaffed they were. We visited on a Saturday lunchtime, and there was only one host, two waitresses, and a bartender managing the entire floor. While the host was nice and greeted us with a big smile, that's where the positives ended. There was an excessive amount of waiting between everything due to the lack of staff.

We had initially planned to order more after the first round, but given how disappointing everything was, we decided to leave. This was truly a letdown, and I would not recommend this restaurant. There are so many better options in Amsterdam for authentic, well-made...

Disappointing Oyster Filo and Beluga Caviar Dish at IZAKAYA

Rating: ⭐️ (1/5)

I recently dined at IZAKAYA, a well-known Japanese restaurant in Amsterdam, with high hopes of indulging in their renowned culinary delights. My enthusiasm led me to order their highly anticipated "Oyster Filo and Beluga Caviar" dish. As a dedicated lover of both oysters and Beluga Caviar, my expectations were set extremely high. However, I regretfully report that my dining experience fell far short of what I had envisioned.

When the dish finally arrived at my table, I couldn't help but be taken aback by its presentation. Instead of the anticipated glorious oyster delight, what lay before me was a mere deep-fried morsel with a minuscule amount of Beluga Caviar perched on top. The restaurant's description had led me to believe that I would savor a succulent, juicy oyster adorned with ample amounts of the highly-prized caviar.

The filo casing of the oyster was disappointingly heavy and lacked the delicate crispness one would expect. It seemed more like a distraction from the core ingredients rather than a complementary element. And the oyster itself—once a symbol of indulgence—did not offer the fresh and briny taste one would expect from a top-notch seafood establishment. This lackluster representation left me longing for the true essence of an oyster that was wholly absent in this rendition.

Even more disheartening was the meager portion of Beluga Caviar that rested atop the oyster. Rather than the generous serving I had anticipated, it was reduced to a lonely tear drop garnish. The precious caviar did little to elevate the flavor profile of the dish, disappearing beneath the heavy filo crust with each bite.

To say I was disappointed would be an understatement. For the price I paid, I expected a dish that showcased the excellence of its ingredients and the finesse of the restaurant's skilled chefs. Unfortunately, the "Oyster Filo and Beluga Caviar" dish at IZAKAYA did not deliver.

In conclusion, if you are lured by the prospect of a luxurious oyster experience adorned with an abundance of Beluga Caviar, I must caution you to manage your expectations when ordering this particular dish at IZAKAYA. The over-reliance on the filo crust and the overwhelming lack of caviar made for a mediocre and underwhelming gastronomic experience. Perhaps other dishes on the menu can redeem the restaurant's reputation, but this dish falls short of its promises.

IZAKAYA, you have let down a passionate lover of oysters and Beluga Caviar, and for that, I cannot...

This restaurant has been doing Peruvian Japanese Nikkei, and South American Japanese inspired cuisine in Amsterdam long before it became “trending” and has been consistent in its quality.

Food I’ve had dinner here many many times. Fun fact: It even was the place where my husband and I got a box of sushi after we got married during corona times.

I love the food. I’ve always loved the food. Also, I like soft-shell crab sushi and they make it for me on request every time!

Top pics: Sweetcorn tempura Crispy rice with tuna tartare Sea bream ceviche on a corn tostada with aji amarillo Peruvian tuna on lotus chip Wagyu and foie gras gyoza Softshell crab sushi (they’ve always made it on my request, thank you for that!) Madeleines (dessert) Everything the staff have ever recommended, don’t be afraid to ask!

Tip for the kitchen from this Peruvian woman: The beef really needs to be infused with more anticucho sauce. This could be an awesome dish, but it needs a little punch of flavor.

Service The quality of the service has been different over the years. Last time we were here we got GREAT service. It hasn’t been consistent though. However, the staff always had great food recommendations.

Critical note and minor warning: This is a resto-bar. Expect the music to be loud. For me definitely TOO loud, which is why I wouldn’t recommend this restaurant to everyone. Many of my guests have complained over the same thing. A normal conversation is not possible without screaming (not exaggerating)…or at least not on Thursday/Friday/Saturday past 19:00.

Tip for the restaurant for better ambience Maybe get rid of the sound system boxes that are right above the dining tables and have them point to the bar? Also, the chairs are super hard, and low. My husband (who is more muscular and thus heavier) got lower back pain every time we ate there. We would love to get more comfort in that area.

Summary This restaurant might not be the place for a romantic or more relaxed, comfortable quiet night out, but if you love Nikkei (peruvian/south-american Japanese) food, this restaurant is...