Izakaya Japanese Cuisine — Restaurant in Porto

Nestled in a quiet side street in Porto's Bonfim area, Izakaya Japanese Cuisine Restaurant is a hidden gem you might easily overlook if you’re not searching for it. Despite its unassuming location, this intimate establishment is well worth seeking out for its unique take on Japanese cuisine. With only about a dozen seats, including a cozy sushi bar, Izakaya offers a personalized dining experience where chef Rúben Mesquita frequently engages with patrons as he crafts each dish.

The atmosphere is casual and intimate, with a mix of international guests and local couples seated at the sushi bar during our visit. Reservations are a must, as we learned a few years ago when we tried to drop in spontaneously and were politely turned away due to the restaurant’s limited seating. After finally booking a spot well in advance, we received thoughtful reminders leading up to our dining date. On the day of, the chef or manager even called to inquire about dietary restrictions, a gesture we appreciated, given my wife’s aversion to raw seafood.

Upon arrival, we were warmly greeted and seated promptly without the need for introductions. The service, although attentive and knowledgeable, is understandably paced, given that only two staff members manage the entire operation. The menu, which varies daily based on ingredient availability, was meticulously explained to us, as was the thoughtfully curated wine list.

Our culinary adventure began with a delightful chef’s treat: a ball of diced raw tuna coated with dried seaweed, which I thoroughly enjoyed. It was a thoughtful touch, though I found it curious they served it to my wife, given her preference for cooked dishes. The remainder of our meal was presented in courses, highlighting the chef’s modern interpretations of Japanese classics.

We started with shrimp tempura which was expertly prepared. I indulged in a selection of sashimi and Kobe beef nigiri, while my wife opted for the Okonomiyaki. One of the highlights was the soy sauce, imported directly from Japan, and the fresh wasabi, grated tableside—a rare treat even in Japan.

While I relished each dish, the pacing might be a consideration for those with dietary preferences, as my wife found herself waiting as I savored the raw delicacies. However, this also allowed us to appreciate the exceptional wines paired with our meal. The Quinta de Ceis, Caracol dos Profetas, and the intriguingly dry Respiro Ciarete blend were all selected to complement the subtle flavors of the Japanese cuisine.

For those new to Japanese food, Izakaya is a culinary treasure, offering detailed explanations of each dish that serve as an educational experience. However, seasoned travelers or those familiar with authentic Japanese dining may find the chef’s creative interpretations less traditional. Regardless, the combination of excellent food, engaging service, and carefully chosen wines makes Izakaya a memorable destination.

With its charming atmosphere and unique culinary offerings, Izakaya earns a solid 4 out of 5 stars. The restaurant provides an intriguing glimpse into Japanese cuisine, with a special emphasis on presentation and flavor that will surely delight both novices and aficionados alike. Do remember to bring a bit of patience for the personalized service—it is well...

Our visit to Izakaya was nothing short of a culinary odyssey, and it felt more like an exquisite tasting menu than a typical dining experience. Chef Pedro orchestrated a truly exceptional evening for our party of four.

The intimate setting, designed for just 12 guests per night, immediately set the stage for something extraordinary. Chef Pedro's hands-on tableside service transformed each dish into an enlightening journey of flavors.

While every dish we savored was a masterpiece, the miso salmon and the dry-aged sashimi/nigiri emerged as the undisputed stars of the evening. The miso salmon, with its lusciously rich sauce, delivered an explosion of flavors that lingered on the palate, an experience akin to a symphony of taste.

The dry-aged fish, aged anywhere from a few days to a remarkable 35 days in-house, was a testament to Izakaya's dedication to culinary excellence. The complexity of flavors, the tender textures, and the depth of character in every bite were unlike any other. It was a journey into the very essence of seafood perfection.

A delightful regional touch was the soy sauce which we noted was slightly sweeter than typical. Chef Pedro explained that the shoyu was crafted in the traditional wood vat style and further aged in an old port barrel, adding a distinctive local flair to our culinary adventure.

To accompany this gastronomic extravaganza, we carefully paired the courses with two bottles of wine, a refreshing vinho verde, and a second white wine. Chef Pedro's generosity was evident when he treated us to an additional glass on the house, a heartfelt gesture that added to the warmth and authenticity of our evening.

Izakaya transcends the boundaries of traditional dining, offering an unparalleled experience where each dish is a work of art and every bite is a revelation of culinary expertise. It's a place where passion meets perfection, and every guest is treated to an unforgettable journey of flavor...

おいしい!! This is a must, whether you live in, or just visiting Porto. The dinning room is commanded by two long date (over 30 years) best friends, Ruben and Pedro. So, the result could not be any different... By far, the best traditional sushi in Porto. They also serve hot dishes, like, a traditional Osaka's Okonomiyaki. All seasonal and fresh ingredients, beautifully orchestrated by Chef Ruben. The rice is so awesome! It is freshly cooked and seasoned as traditionally as possible, EVERYDAY, then, maintained at the correct temperature during the service. Hence why you can smell it right when you enter the room. FRESHLY GRATED REAL JAPANESE WASABI!!! Yes. They have it! PRO-TIP: Reserve the seats at the counter! That's where the magic happens. They offered an experience on reservation, and that's what we got! As an amuse-bouche, we were offered small balls of salmon covered in dried seaweed, wakame and another seaweed from northern Japan. Topped with ikura. We got miso soup which was light and at the correct temperature, bursting with umami brought by the homebrewed dashi. Following that, we were served a 24 piece of assorted sushi. Hosomakis, niguiris, gunkans and, of course, sashimis. The Chef, then explained EVERYTHING about the fish we were eating! Salmon from Scotland, tuna, amberjack, octopus, mullet and sea bass. To complete the experience, we've ordered a japanese cheesecake, served with passion fruit and assorted berries. IT MELTS SO NICE in your mouth! Everything was cooked with much love and care by Chef Ruben. You can see the passion in his eyes while he's cooking. And the same can be said by Pedro, which proudly talks about the food and wine served in their dinning room. Muito obrigado pela...