A PORTAL TO JAPANESE STREETS THROUGH THE HEART OF
PORTUGUESE RIVIERA :
IZAKAYA CASCAIS
In the sun-soaked streets of Cascais, that was once a humble fishing village then transformed into a picturesque seaside escape, lays a hidden portal that opens straight into the bustling alleys of Tokyo with its delectable delights.
Izakaya Cascais, a Japanese street food restaurant is poised to take your taste buds on a whirlwind journey through the vibrant world of Japanese cuisine.
Last Friday I finally found the opportunity to try Izakaya Cascais, the restaurant my friend Kardelen has been inviting me to try for a long time, but we could not arrange as we couldn’t align our agendas.
Izakaya Cascais, is the second restaurant that Chef Tiago Penão, whom I knew from a hotel chain that we both worked at the same time, undertook as executive chef following Kappo Cascais.
But this time, in contrast to elegant and ostentatious atmosphere that, as a fine dining restaurant, Kappo has, Izakaya is a restaurant that you can experience the authentic Japanese taverns where you mainly drink along with snacks that are served. From neon lighting to the lucky cats, the interior design to the uniforms of the team and even the playlist and the sound level, Izakaya has been designed on purpose to teleport you to Tokyo streets.
Customers are served in the friendly and relaxed atmosphere of Izakaya, which is provided by the L-shaped counter/bar surrounding the open kitchen and chairs lined up close together, just like in many Japanese izakayas. It is highly likely to see customers chatting over their drinks in the outside area of the restaurant that can accommodate up to 17 people.
As for the most important part, the food, (yes, please) Izakaya’s menu consists of both classic Japanese snacks and other plates created on their own. We happened to choose omakase, meaning that we left ourselves in the hands of the chef and I think there couldn’t have been a better choice.
(Omakase, literally meaning “I leave it up to you” is a form of service in Japanese cuisine where the chef basically tells you “I got this”. And the chef chooses your plates.
The antonym for omakase, however, is Okonomi, where it is you who chooses the plates. You are welcome 😉 )
While Kardelen was meticulously explaining their plates (she is one of the cooks in Izakaya), I had already embarked on my trip to nirvana through those Japanese streets that I missed, enjoying my mouth-watering plates like “the top part of the chicken heart? Nom nom, mmm legendary; gosh, this is the best type of chips I had, is there more coming in?”, already lost some dining etiquette. (No joke there, guys.)
But of course, as a professional eater who takes her job seriously I didn’t forget to take a quick look at the plates. (When I say a quick look, I mean a lot of visuals.) Are you ready? (If you’re in danger of pregnancy cravings, read it at your risk.)
We ordered some Japanese beer and edamame while we were waiting outside for our table to get ready. Came the best form of edamame. Listen, if you know someone who turns their nose up at edamame because of the way it is usually served, bring them here. You’ll thank me later. I guess it was sautéed in smokey grill oil, and served warm with sesame seeds on top. A simple plate of edamame could be maximum this simple and delicious, I guess. Can be eaten all day, every day.
We made the grand opening with Toro Yokke Chirashi. A plate of wild salmon roe, tuna tartare, chives and cured egg yolk served in a poke bowl. OH. MY. GOD…Yeah, you got it.
We though it is a must have when we see it on the menu, and ordered Kimchi. Well done to us. (Kimchi, a type of pickled veggies, is one of the most essential staples of Korean cuisine. It can be made with almost any vegetable, but the most common is with either cabbage or Korean radish. If you like spicy sauerkraut, you will love kimchi.)
Yaki Ika, was another plate that we tried. The grilled squid served with a creamy miso beurre monté, red wine vinegar and lime sauce was a simply delicious plate that melts in your mouth at every bite.
A tempura plate of crispy chips that we had subsequently was Kakiage. And I am telling you folks, as not-the-biggest-tempura-fan, I have never seen a plate in my life that looks so messy yet leaves you speechless. I could hang out just with that aaaaall night long, and I would still be happy. (Btw did you know tempura, despite being known as a Japanese dish today, was introduced to Japanese by Portuguese navigators who stepped on the Japanese islands centuries ago, along with some other foods)
Then came Tebasaki; chicken wings covered in teriyaki sauce and topped with sesame seeds. As some of you may know, my love for chicken wings is undisputable. (Tell me how many people you know that orders chicken wings at 4 a.m.? Yes, a.m.) As such, I was happy but if you will, order it with the expectation of a classic snack, not to be a standout among other plates.
The same goes for the gyozas, the Chinese dumplings. Another of the delicious classics.
Now, ladies and gentlemen, from here onwards, the things will take a different turn. Cuz this is where katsusandos & yakitoris and many more come into play.
First came the Hatsu Yakitori. (those who are not so familiar with Japanese cuisine jargon, be patient.) Hatsu means the heart of the chicken. And they made it from the top part of the heart. I ate them tearing up with happiness, with a begging look in my eyes that says “Let it rain on me chef, let it rain.” (Well don’t drop L-bomb on a Turk, just talk about skewers, fire grill and meat.) No more words needed, I guess.
(Ok, so here comes some trivia on the Japanese cuisine jargon in case you may need: KUSHIYAKI, is basically Japanese skewer kebab. Could be made with veggies or different types of meat. If it says yakitori on the menu, then it is made out of chicken. And then it is named based on the parts of the chicken. As in Hatsu Yakitori.)
Then we moved on to a more coquettish plate. Oysters with Ponzu sauce and lemon kosho seasoning. Whether you like this plate or not depends on how much you enjoy the seafood and fresh oyster experience. I, myself, adore it. Those who love them are probably drooling right now. But for those who will try for the first time: Think it as the sea in a spoon with all of its flavors. Izakaya’s oysters would be a good start for your first experience.
And finally Katsusando… I can write a love letter for this. Katsusando is a Japanese sandwich made with fried pork cutlets and some garnishes between Shokupan, a type of brioche that is soft and light like a cloud. What can I say, the treasures of Japanese cuisine lie in its streets. Lots of love from here to the person who created this sandwich. It’s as delicious as a sandwich can get.
Coming to the sweetest part, however, mind that you have less options. Anyway, izakayas are more like tapas-bars where you can relax while enjoying your drink with a few snacks. As such, I was not surprised to not find a rich dessert menu.
There are two options on the menu: Kakigori and Miruku Sen-ko. Kakigori is a granita-style dessert with shredded ice. Served with strawberries and a crème anglaise-like sauce. Simple but goes very well as a refreshing dessert that cleans the palate after that sophisticated dance of flavors from all those snacks and drinks.
Miruku sen-ko, on the other hand, is a dessert they created inspired by the Latin American dessert known as Tres leches. You guessed right, tres leches means “three milks” in Spanish and consists of a sponge cake soaked with 3 different dairy products (condensed milk, evaporated milk and heavy cream).
Izakaya’s tres leches is also served with sansho pepper and italian meringue that was burnt with charcoal.
The plate is executed with different textures such as dehydration and has a very soft taste and fluid feeling that melts in the mouth. But after all that swirl of flavors, it feels a bit flat and monotonous. I think it would have been a much better finish if there had been another contrasting flavor bursting among that softness.
Last but not least, Izakaya’s cocktails are a must-try. We went for Yuzu Gin, Tokyo Mule and, if I am not mistaken, High Ball which were all very successful indeed. (Hail to the bartender!) There were Kimchi Margarita and Shiso Mojito on the menu that I was also really curious of. But, another time…
Though Izakaya may easily be overlooked with its yellow, minimalist façade, which is in perfect harmony with the cute cobblestoned romantic streets of Cascais, it was packed even on a weekday. So make sure to book your table beforehand.
At Izakaya, which has been taking its guests on a complete gastronomic adventure since they opened in 2022 summer, ice-cold, frosty drinks and tasty bites are on them, jolly chatters are on you.
Book Your Table at Izakaya Cascais
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