a new japanese experience
Izakaya is Houston’s first high-end Japanese gastropub, Developed by the Azuma Group (Kata Robata, azuma sushi, Soma sushi). located in the growing Midtown neighborhood, our restaurant is a take on a modern-day izakaya, where the drinks are as important as the food.
We stand apart from other Japanese restaurants in the group by introducing global cuisine to the mix without the focus of sushi and sashimi. Modeled after a traditional Japanese drinking establishment but updated to reflect today’s global palate, “Izakaya” translates directly to “sake house with small plates.” Found all across Japan, it’s a gathering place for locals to take their time and enjoy each other’s company. Much of the stylistic details of our restaurant were imported from Japan, while the artwork and design were done by locals, making Izakaya more sophisticated than your working stiff’s pub. Its atmosphere is modern Japanese elegance and offers a chance to truly have a unique dining experience; to savor each bite of carefully balanced cuisine and craft cocktail.
Over the past few years, Houston has become increasingly known for its diversity. Our food is no exception. Culinary ingenuity overflows here, mixing Italian ingredients with Japanese techniques and Spanish flavors in a French style. Houston menus have become limitless, and our menu breaks boundaries every day. Izakaya embraces and is empowered by the creativity we are allowed in today’s culinary world. Serving food tapas-style, the smaller portions allow you to order multiple dishes to share, taking advantage of flavors that excite, comfort, and inspire all at the same time.
*Izakaya uses fresh and custom-made ramen noodles from Sun Noodle out of Honolulu and we proudly source our dumpling and ramen ingredients from Black Hill family farms and The Texas Rancher’s Network.
The Team
rosie puccio
operations
Rosie is the third generation of her family to work in restaurants. Pursuing her passion of Hotel and Restaurant Management has provided her with a diverse 17-year background that includes hotels, private clubs, farm-to-table, and event planning. She worked as the assistant general manager for Houston’s premier sushi restaurant, Kata Robata, before opening Izakaya as the General Manager. Her outstanding tenacity and organizational skills concluded in her being promoted to the corporate offices for the Azuma Group, overseeing their six restaurants in the Houston area.
Cyrus Caclini
Executive Chef
Cyrus, a Philippine-born Chef, graduated from the Culinary Institute LeNôtre School at 17. He started his career at Noé, located in the Omni Houston under Robert Gadsby and Mike Potowski. He moved to River Oaks Country Club under Chef Charles Carroll for four years before joining the team at Kata Robata with Chef Manabu Horiuchi, serving as Sous Chef. There, he was named one of Full-Service Restaurants Magazine’s “Rising Stars, 40 professionals under the age of 40”. From there, Cyrus joined Kiran’s under Chef Kiran Verma to upgrade his skills, acquiring basic knowledge of Indian Cuisine in the span of a year until he finally arrived at Izakaya as Executive Chef, bringing the culmination of all his experiences to the table.
