Kids Eat Free

By Kurt Wilson

Kids Eat Free

Kids Eat Free 

Japan may be renowned for sushi and sumo wrestlers, but the Japanese should be celebrated for a recently published phenomenon; they are the healthiest people on the planet.

According to global analysis, a child born in Japan will live a longer, healthier life than one bone in any other country. Likewise, the Britsih Medical Journal found those who ate a Japanese diet had a longer life expectancy and reduced risk of cardiovascular disease.

My restaurant, Izakaya, boasts that the Japanese inspired cuisine we offer, is largely fresh and unprocessed, with very little refined foods, sugar or salt. The team and I want to help educate Liverpool’s children about healthier choices by introducing them to a Japanese diet FOR FREE, but why?

I believe restaurants have a responsibility to offer vibrant, tasty, and nutritious food choices to its customers, and we are just talking about adults. Children often get a raw deal and are lumbered with something lacking nutrition, colour and excitement – pizza and chips, again. This is not educating children about healthy choices or their taste buds about variety; it’s dull.

It’s not just restaurant choices that let children down, I have recently joined a dedicated cluster of schools who want to offer their little learners healthier school lunches. With a little persuasion and a whole lot of passion we’ve got children eating cuisines from around the world, provided by very local suppliers and all for a lot cheaper than you might think.

Children and their exposure to good quality and healthy food is an obvious area that we should all be investing in.

So what is on the menu for children at Izakaya?

Put the fidget spinners down and order some edamame beans. Popping them out of their snug case is sure to cause amusement and occupy you while you wait for the main event.

Sushi novice? Start simple with some fresh Nigiri before exploring some hosomaki. These mini bites of sushi are perfect for sharing. Try some flavoursome Uramakai, I recommend the Aubergine Dragon.

Raman, a hearty bowl of flavoursome broth with fresh noodles packed full of meat and veggies and taste. It is part of a healthy and balanced diet.

These are just some examples of our favourites. Everything on the menu is recommended for children because we want to empower our future generations to engage with healthy food choices by becoming more culturally aware in an increasingly globalised and exciting world.

I welcome everyone to come and try something fresh, nutritious and different.

This is why we wanted to offer you an exclusive deal. Kids eat free every day between 2.30pm and 5.30pm.

Eat Well. Live Well.

Harry Marquat and the Izakaya Team.

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How to make the perfect New York Sour

By Kurt Wilson

How to make the perfect New York Sour

How to make the perfect New York Sour

Here at Izakaya we are known for making delicious cocktails, boasting some of the city’s best bartenders.

We wanted to share one of our personal favourites with you, with a step-by-step guide on how to make the perfect New York Sour.

Ingredients for the New York Sour: 

  • 50ml Whiskey (Rye or Bourbon)
  • 25ml Fresh Lemon Juice
  • 15ml Egg Whites
  • 15ml Sugar Syrup
  • 10ml Red Wine

Step 1

Choose your whiskey. Here we have Rock Oyster (Island), Woodford Reserve (Bourbon), Nikka Pure Malt Black (Japanese)


Step 2

Juice your lemons

Fresh Lemons

Step 3

Add sugar and mix

Sugar, cocktails

Step 4

Add your choice of whiskey and shake for around 15 seconds


Step 5

Add Ice


Step 6

Shake hard for your final pour

Shake, Cocktail

Step 7

Strain and pour into a chilled glass.

Pour and Strain

Step 8

Add red wine using the back of a spoon

Red, wine

Your finished drink

New York Sour

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What food you can expect to find in Tokyo…

By Kurt Wilson

What food you can expect to find in Tokyo…


Sushi has grown into a popular cuisine the world over. From nigiri-zushi, or bite-sized balls of vinegar-flavored rice topped with pieces of fresh seasonal seafood, to chirashi-zushi, or a plate of this rice covered with a variety of ingredients, the eye-pleasing sushi is a tradition of Japan with universal appeal.


Soba established itself as a popular everyday dish by the mid Edo period, and came to be a major local flavor of Tokyo. It’s also one of the few rare dishes that are perfectly acceptable to slurp. This is because sucking air is believed to enhance the aroma of the buckwheat noodles.


Monja-yaki is made with a flour-based batter topped with shredded cabbage and other ingredients and cooked on a griddle. The 60 or so eateries lining Tsukishima Monja Street serve everything from seafood to ethnic-inspired monja-yaki.


Fukagawa-meshi is a bowl of rice topped with a miso-based stew of Japanese littleneck clams and chopped leeks. The dish originated as a kind of fast food for fishermen working busily in the Fukagawa area near the mouth of the Sumida-gawa River, where clam gathering boomed in the Edo period.


Dojo-nabe is a shallow pot dish lined with dojo loaches and cooked in soy sauce-flavored warishita broth, served with chopped leeks to add as desired. Yanagawa-nabe is also a shallow pot dish lined with loaches but cooked with shaved gobo burdock and beaten eggs.


Chanko-nabe is a hot pot made with chicken and seasonal vegetables. The large pot dish originally cooked for sumo wrestlers—each stable has its own distinct recipe—eventually came to gain wide popularity among the general public.

Island Cuisine

People on the Izu Islands and the Ogasawara Islands prepare their abundant supply of seafood not only as sashimi but also in charcoal-grilled, steamed, and miso-soup dishes. Shima-zushi is sushi made with fish caught near the islands. To preserve the ingredients in the warm weather, the fish is marinated in soy sauce for a preparation called zuke. The rice is flavored slightly sweeter and stronger. Wasabi, which is difficult to find on the islands, is substituted with karashi mustard or togarashi chili pepper.

Unagi (EEL)

Kabayaki eel is prepared differently in the Kanto and Kansai regions. In Kanto style, the eel is sliced down the back, first broiled plain, then steamed, and then seasoned and grilled once again. Legend says that because Edo had a large population of the samurai warrior class, it was bad luck to slit the eel down the belly.

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A Brief History of Sushi

By Kurt Wilson

A Brief History of Sushi

How did Sushi begin?

Sushi has been around for a lot longer than the first establishment that opened in Liverpool, although not quite in it’s present format. The true origins of Sushi stem from a the second century AD in China, where it was actually used as a method of preserving fish. The fish was wrapped in rice and allowed to ferment, this increased the amount of time the fish would stay edible for. At this early stage, the rice was actually discarded and only the fish was eaten.

Yes, you did read that correctly, it was actually a Chinese invention, but it was The Japanese who developed the concept and started to eat the rice with the fish. It wasn’t until Matsumoto Yoshiichi of Edo (Tokyo) started enhancing the flavour by seasoning the rice in the 17th Century. He in fact went on to start selling his creations and Sushi became a quick eat.

How it has evolved…

At the beginning of the 19th Century a chap named Hanaya Yohei moved Sushi along to to more of the standard you can find in modern Liverpool. Hanaya created Nigiri (finger sushi) as he stopped rolling the rice around the fish and began to place the fish on top.

At that time Sushi was generally served in mini stalls and were designed as a takeaway item or quick eat. This new quick style became ever more popular and particularly became a national favourite after the huge surge of people into Tokyo after the Great Kanto earthquake in 1923.

Here at IZAKAYA we like to keep that fast flowing, relaxed element to our Sushi offering. However we do believe in quality and freshness. So if you are around Liverpool City Centre anytime soon, then please pop in and try some.

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Places to eat good Sushi in Liverpool?

By Kurt Wilson

Places to eat good Sushi in Liverpool?

We totally get it, Liverpool is a thriving, vibrant city and we are all very proud of it. One thing we believed Liverpool was missing, was a quality but affordable fresh sushi bar. Now see how we have used the word “bar” rather than “restaurant”? Well there’s a reason for that, we are an IZAKAYA, in fact, we are IZAKAYA.

What’s the reason for this seclusion between restaurant and IZAKAYA? Well, we are a scouse version of a Japanese drinking den. IZAKAYA’s are places to come and drink & eat in equal quantities. Our menu is small but everything is made fresh and our drinks list has been chosen to compliment the food menu.

We don’t confess to be totally “traditional”, although our owners have visited Japan and researched the culture and more importantly, the food, extensively.

So if you’re looking for a Japanese inspired food & drink establishment, then we think we are your place to visit. Come and see us….

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