Omori Izakaya — Restaurant in Brookline

Went last Wed. On the scale of izakayas I've been to(Dad is Japanese and I lived in Tokyo for 3 years in my prime drinking years), it's a 2 or 3 tops, but out of izakayas I've been to that I can drive to from my house, it's an 8-9. so I'm very thankful to have anything like it here.

The most important things it does have are 1) Orion (oh-ree-ohn, Okinawan beer) on tap, very very rare. I didn't even know you could get kegs of it in the States. The manager guy said it was only bc they opened this third one that they could hit the min order to do it. Very cool. (Btw only place I know that has bottles is the place next to h-mart Quincy) 2) they have hokke, ok not really, but close enough. Hokke being a type of butterflied and broiled mackerel, usually served with grated daikon and shoyu. They serve with no daikon and ponzu, but since the only other place to get it is ebi sushi in Somerville, I'm very pleased. I'll bring my own grated daikon next time and they have shoyu ha.

Karage is another must have izakaya item. Theirs was perfectly fried, but huge chunks of thigh, not bite size as they should be. Also lacking both salt and ginger in the batter. Still, you can't really go wrong with nicely fried and battered chicken thigh, and some Japanese mayo, with shredded cabbage on the side.

Negima is of course also a staple of izakaya/yakitori, no complaints. Hard to screw up. I can't expect them to have have a binchotan grill out back to really crush it, but I'll take it.

Tsekemono was fine. The takuan was a no name type, cheap Chinese, not tart or citrus enough, lacks flavor, but fine. Only a little kyurizuke, too bad, was better than the takuan and I love takuan.

Sushi is whatever, not really mainstay izakaya eats imo, just sideline. Futomaki was missing burdock root, used carrot instead for crunch. Basically it's like any other Chinese run Japanese place, there will be substitutions they will make at whim, and you either need to be ok with it or not.

This is actually one of the reasons ebi sushi is so authentic, as it's run by a Guatamalan owner, that learned the Japanese way, and has no frame of reference close enough to make such substitutions. Chinese and Koreans do, and will.

Baffling bathroom decor. But clean enough, who cares.

Anyhow, ALL of any shortcomings can be overlooked in my book, as this isn't Tokyo, it's Quincy, and I'm extremely happy to have any semblance of it so close, run by seemingly nice people, and the most important thing in an izakaya is booze (it's literally the name) and if you can get pitchers of draft Okinawan and other Japanese beers while snacking on some pretty close versions of old favorites, sign me up. I'll see you guys there...

This is my favorite restaurant in Boston. Honestly, my partner and I go just about once a week. Over the last two years, we've tried almost everything on the menu, have gotten to know the staff, and have consumed several gallons of miso soup each.

The omakase is everything you need in life. The salmon sashimi improves every bad day, the seafood salad makes your soul sing, and the fried oysters are treats for the taste buds. Any chef worth their salt will know that what you're getting is fresh, high-quality.

I don't understand why people waste great fish in sushi rolls, but the ones here are very good. The Osaka roll is good for those who haven't yet converted to the delights of raw seafood.

The lunch special is a great deal, too! I will say that the miso soup is best around 6 pm after it's been sitting in the soup pot for a couple of hours. The lunch miso winds up tasting more vegetal, like scallion and seaweed, whereas the dinner miso winds up tasting more like miso paste and bonito flakes.

For those looking for imported Japanese beer, look no further! Sapporo on tap, and at $6 a glass, it's a very good price. When you're feeling a little under the weather, the house hot sake is the perfect thing to perk you up. They serve a Mai Tai that's a little sweet for my taste, but she sure does pack a punch.

The staff here is good at their job, but they don't hover. If you need something, you might have to get your server's attention, but you never, ever feel rushed.

There is no better sushi, sashimi, or nigiri anywhere in this city. Every time we have guests in Boston, we bring them here. Japanese food enthusiasts agree that the fish is bomb.

If you're looking for quality, reasonable rates, and a chill vibe in the middle of the city, Omori Izakaya is your place. I've put off writing a review for this place for so long because I don't want anyone to know about it. But after so many meals and date nights, everyone needs to know that this place is the place to go for comforting Japanese food.

I don't want you to know about Omori, but you need to. 10/10 will recommend for the...

PROS: Omori Izakaya is a perfectly located corner restaurant. Their food was delicious. Nothing bad to say! Love, love , loved it! I hope they stick around because they are the only true Izakaya restaurant in the area. CONS: However, I think they are forgetting about the overall cleanliness and tidiness of the restaurant, which is equally as important as the food they offer. The front door glass - and all the glass windows - of the restaurant looks like it has not been cleaned in ages, floor looks dingy, the women’s restroom ( I can only imagine the men’s restroom is in the same state) does not look neat, floor needs major cleaning. There is a Lysol spray bottle right next to the sink needs cleaning. There’s black stuff buildup at the base of the faucet. You should have a dedicated small standalone cabinet for cleaning supplies. There’s space for it. Restroom smells like urine. There’s litter on the sides, the heater on the ground is super dusty. Also, my husband who used to co-owner of a restaurant, noticed the kitchen had a floor/ ground blower that needed major cleaning. It would be a shame if the community loses you because you neglected the cleaning of your restaurant. It’s a Japanese restaurant and it would be fit to follow the cleanliness and neatness which is up to the standard and tradition of the Japanese. You should hire a dedicated service to clean the restaurant on a regular basis. First a deep cleaning to start, the a cleaning once a week. But staff needs to sweep daily and check in on the restrooms to make sure they are clean and fresh. —- This is coming from a customer who wants to continue to enjoy the food and the good...