Inside our new restaurant: Izakaya
As our third restaurant, Izakaya opens it doors to in-house guests for the first time, we take an inside look at the journey from concept to reality
Becoming Izakaya
The masterminds behind Izakaya are Food Director Beth and Executive Chef Ramces. Dreamt up over the pandemic, the duo wanted to offer guests an evening option in an informal setting over small sophisticated sharing plates. Ramces’ background as a trained sushi chef and latin roots paired and Beth’s in-depth knowledge of the island’s specialty products, local producers & fishermen meant it was written in the stars.
The Concept
Inspired by the Izakayas of Japan which are informal bars serving small sharing plates, they've taken this concept and blended it with latin-inspired cuisine, accented by Calabash’s signature twist. Expect sophisticated elegance in a relaxed awe-inspiring setting. Conviviality is encouraged here, guests are invited to share a wide variety of dishes from sushi-style to produce-led plates.
The Setting
The atmosphere is reminiscent of a stylish city rooftop bar meets tropical chic. Situated at the pool bar, guests can soak in 360 views of Calabash by night over a glass of Rosè and conch fritters while chef serves up his signature style sashimi. The evening pool bar setting adds another dimension to the Calabash experience; a space to unwind after the days’ activities and to catch up over a sake and tempura.
The Food
The foundations of the menu are based on high quality raw ingredients and texture variation throughout. Whet your appetite with sushi-inspired rolls ‘Grand Etang’ which incorporate locally-grown crispy okra tempura, balanced with crunchy carrot, softened by avocado, sharpened cilantro dressing—one dish to activate every tastebud.
Next, opt for a range of both ‘raw’ and ‘fried’ options such as line-caught local smoked tuna and crispy duck croquettes with a sashimi side salad.
Dessert is not to be missed; Tres Leches Cake is the ultimate sharing dessert; a signature dish of Ramces’ from his native Mexico and a Garbutt family favourite. This take on Tres Leche is light and extra moist using local fresh coconut. If you’re looking for something fruitier, Mango Tapioca Pudding is calling your name.
4-5 dishes are recommended per couple to get the best out of your experience. If you can’t decide for yourself, leave it up to chef to curate your Izakaya experience with a choice of five dishes per couple.
Join us at our main pool area from 5:00pm to 10:00pm on
Mon, Wed, Fri, Sat & Sun evenings.
Tables are limited and so reservations are required.
Tel | +1 473 444 4334 Email | concierge@calabashgrenada.com