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Izakaya

Cairo

Leading Nikkei proponent in North Africa

On the Pass

Martin Rodriguez

Nikkei cuisine in the Nile Valley: Izakaya’s menu is a faithful representation of what nikkei cuisine is known for: texturally complex Japanese-Peruvian preparations with layers of flavour. Often mentioned in the same breath as another MENA’s 50 Best Restaurant, Kazuko, Izakaya has made an indelible impression on the cosmopolitan culinary landscape of Cairo.

Expanding horizons: Owners Sanctum Hospitality curate a portfolio of international cuisines in their restaurants, from the Mexican-focused Mezcal to the Mediterranean-Latin inspired Chiringuito. All are supported with extensive bar and drinks offerings in tandem with the cuisine served.

Attention and intention: Under the direction of chef Martin Rodriguez, the kitchen sources ingredients from local suppliers and explores preparations that extract the intended flavour and texture for the dishes. The chefs can often be seen collaborating with farms and producers.

Small Plates, big flavours: An izakaya is a Japanese-style pub, serving small plates with a wide selection of alcoholic drinks. Faithful to its moniker, Izakaya’s menus include robata dishes, gyozas and a raw section with highlights such as the ceviche maki roll. The locally sourced grouper two ways is both exotic and familiar with its double marinade of miso and coriander.

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