Izakaya is an exciting new addition to Midtown, bringing with it an extensive (and novel) menu that challenges guests to explore, discover and come back for more.
Houston heavy-hitters Jean-Philippe Gaston and Manabu Horiuchi partnered to create Izakaya. Prior to its opening, Horiuchi launched critically-acclaimed Kata Robata where Gaston and he met. Together they have created a diverse tapestry of flavors like antelope meatballs and izakaya fries, Texas quail scotch eggs, grilled oyster creole style and Portuguese octopus to name just a small sample.
Make sure to try the new dumpling bar featuring a number of traditional dumplings made by a skilled team of makers from Chinatown, and weekly specials of at least two signature dumplings created by Chef Gaston himself.
Gaston’s signature dumplings will change regularly with at least two kinds offered each week. Among those planned in the first few months are antelope, quail rillettes, duck and foie gras, roasted beet and mushroom and even a signature vegetarian dumpling.
With a renewed focus as a ramen and dumpling destination, Izakaya has also expanded its ramen menu, adding a number of ramen choices to both its lunch and dinner menu.
There is no shortage of creativity at the bar either, with unique cocktails like the Hotei Highball made with Cappelletti, dry vermouth and mandarin orange soda or The “Far Eastern” Daiquiri made with rum, lemongrass and fino sherry lime.
There is nothing subtle about Izakaya’s cuisine or décor, the motto here appears to be “go bold or go home”. If you can peel your eyes away from the menu for a moment, you’ll find colorful murals dominating the walls of both dining rooms, dark wood finishes and modern lighting.
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