2023 James Beard nominee, Ima Izakaya, welcomes guests with a colorful floor-to-ceiling stained glass entrance and 14-seat bar showcasing 10 taps and a curated list of 30 Japanese whiskys. An array of sharable small plates build the communal and convivial menu. Fresh meat and vegetable skewers are grilled on a 1600° Japanese robata grill, while fresh sushi hand rolls and sashimi are crafted at our raw bar. Dumplings are handmade daily. Handmade broths are the foundation of our expansive ramen, udon and noodle menu. A rice bowl menu features Japanese golden curry, barbecued eel, house-smoked salmon and fresh Ahi tuna poke. Entree’s include miso-glazed sea bass, 20-day dry-aged rib eye steak, chicken katsu, and vegan barbecue eggplant.