The Izakaya restaurant on Selska Street immediately suggests with its interior that tradition is blended with a modern approach here. The ambiance is warm and elegant - dominated by dark wooden tables, simple yet comfortable chairs upholstered in gray fabrics, while the subdued lighting in hanging woven lamps creates an atmosphere suitable for both informal outings and more relaxed dinners. On one side of the space, there is a striking bar with an impressive selection of drinks, while the kitchen is partially open, behind a glass partition, allowing guests to watch the food being prepared - a detail that further enhances the impression of transparency and freshness. On the walls are discreet Japanese motifs, and here and there plants that add extra warmth to the space.
The name "Izakaya" in Japan refers to a casual bar with food - a place people go after work for a drink and a few small dishes, often in company. It is not a formal restaurant, but rather a haven for relaxation, conversation, and small culinary pleasures. Zagreb‘s Izakaya, according to numerous reviews, faithfully attempts to convey this atmosphere, but in a more contemporary, urban edition, with a fusion of Japanese, Pan-Asian, Hawaiian, and occasionally European cuisines.
We arrived on a Tuesday evening without a reservation, which, as it turned out, was not the smartest decision. The restaurant was almost full, and the staff kindly but clearly warned us that we had a maximum of an hour and a half for dinner due to reservations coming in later. At first, the atmosphere was intimate and pleasant, but as the tables gradually filled, the lively, louder energy of the space became more and more apparent – there was a lot of conversation from other tables, so the evening naturally transformed into what "izakaya" essentially is: a relaxed, noisier, and social place full of life.
At the entrance, we were greeted by a smiling and very friendly receptionist, who proved to be extremely polite, though with limited knowledge of the Croatian language. The conversation flowed with the help of simple English and smiles - enough to make us feel welcome right away. That first contact already hinted at the level of attention and service that is nurtured in this place.
The offer at Zagreb‘s Izakaya is truly wide and carefully designed - from popular Japanese and Pan-Asian bites like edamame, gome wakame salad, gyoza dumplings, tuna and bluefin tuna tataki, to a rich selection of sushi (sashimi, nigiri, hosomaki, uramaki, futomaki, signature rolls), to hot dishes like noodles and bowls (e.g. tuna/salmon poke, Kung Pao pork, gyudon, tofu donburi).
The menu also includes dim sum classics and tempura, for example ebi tempura (shrimp in panko crumbs), as well as buns (e.g. ebi bun and pork belly bun), and several more modern interpretations of well-known dishes - such as dragon, tiger, and crispy tuna rolls. For dessert, there are Japanese and Southeast Asian-inspired options - although they are not currently highlighted on the pick-up menu, Izakaya offers desserts like mochi, as well as chocolate mousses.
Our first choice was a selection of dim sum - small dishes that are often an indicator of kitchen quality in similar restaurants. However, the waiter honestly informed us that the dim sum is not prepared in the restaurant, but arrives ready-made and is only heated before serving. Although it is commendable that the staff was open about this, we decided to skip that item and focus on dishes prepared on the spot.
To start the evening, we opted for a classic sushi selection - a light but varied choice with several recognizable Japanese favorites.
First came the edamame - young soybeans in pods, steamed and served with a sprinkle of salt. The edamame was warm, properly cooked and texturally very pleasant, with a mild sweetness and nutty note characteristic of fresh, still unripe soybeans. On some pods at the top it seemed there was a bit too much salt, but the overall impression was still very good.
Next we ordered sake sashimi and sake hosomaki - salmon served in two forms. The sashimi was freshly cut, shiny and soft, with the correct thickness and a good "cut". The salmon was fresh, properly sliced, soft and with beautiful, shiny fibers, a clear sign of quality and proper storage. The hosomaki brought a simple combination of salmon, rice and seaweed, where the quality of the fish stood out - the rice was firm, with the correct ratio of vinegar and sugar, and the seaweed was neither rubbery nor too dry.
As an addition, we chose the Manukena roll - a vegetarian uramaki whose appearance stood out on the plate. It is a roll filled with smoked tofu, edamame hummus, pickled carrot and spring onion, wrapped in a thin layer of avocado and topped with wakame salad and strips of mango, with a sweet-spicy chili sauce. The roll was visually very attractive, and the flavors were fresh and well balanced - an interesting, modernly interpreted roll that successfully competes with meat alternatives.
As the evening continued, after the initial bites, we also ordered tuna dishes - specifically, bluefin tekka hosomaki and bluefin tuna sashimi. Both dishes arrived on dark ceramic plates of minimalist design, with the addition of wasabi and pickled ginger.
The bluefin tuna sashimi was served in wide, even cuts, with impressive color and shine. At first glance, it was clear that this was high-quality fish. The meat was rich, supple and fattier in texture, with an elegant, almost buttery flavor that develops slowly and lingers on the palate - a characteristic typical of this type of tuna. On top of everything, the addition of fresh pea shoots gave the dish not only color but also a light, crunchy counterpoint.
The tekka hosomaki, classic thin tuna rolls, were simple but very well executed. The tuna was accompanied by a precise layer of lightly seasoned rice and neatly wrapped seaweed that was not tough, which is often the case with poorly prepared versions. The taste of tuna in these rolls was clean, meaty and balanced - without the "metallic" note that poorly stored tuna sometimes has.
Together with the salmon sashimi, sake hosomaki and Manukena roll, this tuna addition completed the entire range of cold bites and confirmed the impression that Izakaya takes the quality of raw ingredients seriously. With the combination of precise slicing, carefully timed texture and proper serving temperature, this tuna earned a special place among the best parts of the evening.
Alongside the sushi and sashimi selection, we rounded off the evening with two heat-prepared plates - pork gyoza and ebi tempura.
The gyoza arrived perfectly browned on the bottom - golden brown, with a crispy base and soft, thin dough that held its shape well without falling apart at the first bite. The filling was rich, juicy and aromatic, with more intense seasoning than is usual for Japanese gyoza - more in the style of Chinese jiaozi. We detected something like cooking wine (perhaps rice vinegar or Shaoxing wine) in the meat mixture, which gave a deepened, almost fermented flavor profile. The dough was so thin and fine that we couldn‘t tell whether it was handmade or industrially produced, but the execution and flavor were very correct.
Ebi tempura - fried shrimp in panko breading - looked delightful. The crispy, irregular golden crust, evenly distributed over the entire surface, gave a visually attractive impression. They were served with a generous portion of mayonnaise with added shichimi togarashi (Japanese chili and spice blend). However, beneath that perfect appearance was a small flaw - while the outer layer was ideally crispy, the shrimp themselves in the middle seemed a bit dry, as if they had stayed in the oil half a minute too long. The sauce helped, but there was a lack of juiciness in the meat itself, which in perfect tempura should still be elastic and juicy.
Both plates showed excellent technical execution, but with different results in impression - while the gyoza delighted with depth of flavor, the tempura left an impression of visual precision with a slight drop in texture inside.
For dessert, we had mochi, a traditional Japanese sweet made from soft, sticky rice dough with matcha added. Mildly sweet, with a gentle bitterness and aroma of matcha powder, this delicate ball hides a creamy filling that melts in the mouth. Served on a bamboo leaf for an authentic experience.
With dessert, we also chose a drink from the solid cocktail list made at Izakaya. The Plum Gimlet is a refreshing and aromatic cocktail that blends Eastern and Western notes. It combines gin, sake, plum liqueur, fresh citrus, and mint, creating a perfect balance of fruity sweetness, freshness, and subtle acidity. Served on ice, in a low glass, with a garnish of fresh mint. An ideal choice to complete the atmosphere after a good dinner.
We must also praise the restaurant‘s good wine list, offering selected wines and sparkling wines from almost all the world‘s most important wine regions at reasonable prices, although we opted for Japanese beer.
With a price of 110 euros for two people, we can freely recommend this restaurant.
Za sudjelovanje u komentarima je potrebna prijava, odnosno registracija ako još nemaš korisnički profil....