Izanami Restaurant

Izanami is an izakaya serving upscale japanese bar food. Small plates meant for sharing, creatively prepared locally-sourced meat and produce with an emphasis on seasonality, all accompanied by unique libations.

Don't expect the usual. There is no soggy tempura, no sweet teriyake this-and-that, and none of the cloying hot sake that has given sake such a bad rap. We are extremely selective about our purveyors and only order enough seafood and organic produce to get us through the day.

Most of our beef is wagyu. It's possibly the most delicious meat you will ever eat!

We have the best selection of artisanal microbrew cold sake found anywhere between the coasts, green teas from shizuoka, locally roasted coffee, ten different japanese craft beers, and housemade spritzers.

There are a number of dining options: booths, table seating, sake bar, traditional tatami floor seating, and a cozy outdoor pavilion that's open year-round.

Kiko Rodriguez's career began on 2004, known as "Chef Kiko", he draws his inspiration for cooking from his hometown in Veracruz, Mexico.

Chef Kiko has been the Executive Chef at Ten Thousand Waves Izanami Restaurant for 9 years, serving up Japanese upscale Izakaya dining (an informal Japanese gastropub). The menu consists of small plates made with authentic Japanese products combined with locally raised meat and vegetables.

He spends his free time with his partner of 19 years, Nora, and their three children. If he is not at Izanami Restaurant, you can usually find him grilling in his back yard with family and friends; sharing his love for cooking and taking care of others.

Date_add This restaurant accepts reservations during Restaurant Week.

Dinner Menu

$60 per person

Course One (Pick One)

Restaurant Week Sashimi — yuzu—shoyu, red onion kosho escabeche, cilantro

Spicy Cucumber + Avocado Salad — serrano pepper vinaigrette, marcona almonds, togarashi (gf)

Black Sesame Noodles — burdock root, carrots, edamame, scallions, house made black sesame dressing

Course Two (Pick One)

Tsukune — japanese style organic chicken meat balls, grilled over bincho “japanese charcoal” with romero farm’s RAW organic “red chile” egg for dipping

Shoyu Broccolini — organic broccolini, garlic, shoyu, butter: simple goodness (gf)

Kaki Fry — fried oysters! spicy sesame sriracha sauce, yuzu aioli, shisho-pickled red onions, lemon, togarashi (gf)

Course Three (Pick One)

Grilled Miso Bass — wild chilean sea bass, miso, bok choy, pickled ginger (gf)

Kabocha Paradelle — house made paradelle pasta, japanese squash, chantarelle mushrooms, misobutter cream, shaved parmesan

Izanami Famous Smoked Pork Ribs — half rack of ribs, sweet chile glaze, ginger cabbage slaw, parsley peanut mojo

Last Course (Pick One)

Hojicha Panna Cotta — japanese roasted green tea custard, vanilla shortbread, hojicha syrup (gf)

Yuzu Cheesecake — strawberry sake sorbet, passion fruit meringue, pink peppercorn sauce (gf)

Print Menu

Lunch Menu

$30 per person

Course One (Pick One)

Tonjiru — mountain-style pork, vegetables, burdock root in miso broth

Butter Lettuce Salad — daikon radish, fried shallots, crispy jamon serrano, creamy shiso ranch

Restaurant Week Sashimi — yuzu—shoyu, red onion kosho escabeche, cilantro

Last (Pick One)

Daily Ice Cream And Sorbet — ask about house made ice cream + sorbet of the day (gf)

Course Two (Pick One)

Kurobuta Pork Belly Tacos — shoyu braised pork belly, asian-style slaw, avocado aioli, spicy sriracha sesame sauce, corn tortilla (gf)

Nami Burger — snake river farms 6 oz. wagyu beef, special sauce, asadero cheese, caramelized onions, shichimi fries, house made buns

Vegetarian Bibimbap — 500 degree stone bowl with vegetables, romero farm’s RAW organic “red chile” egg, fried tofu over rice. mix it all up to cook the egg, then add house chile + miso pastes to taste.