居酒屋
An izakaya = a cocktail lounge. The major differentiation between the two is that one is Japanese and has a focus on whisky, while the other is American and may serve whiskey, as well as assorted other liquors. What’s the difference between whisky and whiskey? Why search out an izakaya? And is this just another Harajuku-inspired trend?
Whiskey is American (Bourbon, Tennessee, rye, corn or blended) and if it’s “straight” it is aged for 2 years in a charred oak barrel per U.S. law.
Whisky is typically Scotch or Irish. Japanese whisky follows the Scottish tradition of being double distilled in pot stills, but do not smoke the barley as the Scotch do, giving the Japanese whisky a more subtle and delicate flavor.
An izakaya is a unique Japanese bar which also serves small plates of food, such as yakitori, sashimi, edamame, tofu, and other lightly grilled vegetables and meats. They often allow their customers to buy an entire bottle of liquor and if you don’t finish it on your first visit, they will store it for you until you return to imbibe again. It’s no flash in the pan, last year the New York Times reported that izakaya’s in Los Angeles are quickly gaining in popularity as the ubiquitous sushi bars are waning.
One of my favorites is Nihon Whisky Lounge on the corner of Folsom & 14th Street. It’s a nice open bi-level space with comfortable tables and chairs scattered around the room and a nice friendly bar if you go alone. Upstairs is the private ”bottle” room, lovely in its exclusivity, but from peaking through the curtains it appears to be your run of the mill “boys club”. I prefer the downstairs with its eclectic mix of businessmen, hipsters and locals. The bartenders are helpful with descriptions of the over 250 whiskeys and well as advice on the most "oishii" snacks. Drop by, have a nip and Kanpai!
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