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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
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.