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Thursday, 23 July 2015

First Japanese ‘gastropub’ opens in Houston

Catching onto the trend of Japanese “informal drinking establishments”, two Houston chefs will launch Izakaya at the beginning of August.

The team comprising of renowned chefs, Manabu Horiuchi and his former mentee, Jean-Philippe Gaston, will both act as executive chefs at the restaurant after announcing its launch in Midtown, Houston last year, according to the Houston Business Journal.
Named after Izakayas which are known in Japan as informal drinking and tapas venues, the “gastropub” will feature Asian-inspired street food such as the brandy-cured foie gras in a jar and the “fresh five” seaweed salad.
Drinks at Izakaya will be made through original Japanese fermentation and preservation techniques. Drinkers can choose from Japanese whisky highballs on tap and shochu and sake-based cocktails designed by Claire Sprouse and Chad Arnholt of San Francisco-based Tin Roof Drink Community.
The Azuma Group are the developers behind Izakaya, having already established high-end Japanese eateries, Kata Robata and Soma Sushi which are also in Houston.
Renowned for their relaxed drinking and dining atmospheres yet with upmarket restaurant designs, the trend for Izakayas is becoming increasingly popular across the US, reported the Forbes Travel Guide.

Source: www.thedrinksbusiness.com

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