"Street corn" and other assorted robata specialties hot off the grill.
Photography by Buff Strickland
Co-chef Jean-Philippe Gaston
Portuguese octopus with a yuzu-kosho vinaigrette
Houston tattoo artist Ben "Catfish" Perez painted colorful murals throughout Izakaya.
Thanks to chef Manabu Horiuchi’s partnership with chef Jean-Philippe Gaston, the eatery boasts interesting Japanese-by-way-of-Houston fusion dishes—chicken-fried steak with kimchi-braised collard greens and tofu gravy, panko-crusted antelope meatballs, spicy ceviche with Gulf red snapper and octopus, and a giant bowl of “Izakaya fries” goosed with seductive Japanese curry and a fried egg.