Iru Izakaya

We reserved a month in advance for 3. We were there on a Friday night, 6 pm. We wanted to experience the menu in bits, so we just ordered everything on the first page of the menu. The service came out in 3 acts: appetizers, raw, and fried. The only thing that missed the mark was the fried tofu but that's okay. This place is solid 4.5 stars!!! The kitchen and the floor staff were beautifully managed like clockwork. The decor was its own, and the food speaks for itself. We'll definitely go back but for a smaller bill Shout out to Joel! You are excellent. Why not 5 stars? Mosquitoes, frat boys yelling sake bombs, and dirty menus.

Presentation was excellent. The food not only looked good, smelled amazing and the taste. was impressive. The service was really good. I would recommend this location for it's pleasant, great service and amazing food. Thanks for making the start of our vacation special, we appreciate it. atmosphere.

Not authentic Japanese cuisine and food is generally salty. The freshness of tofu wasn’t found in the fried tofu. I was expecting the chicken skewers to have actual piece of chicken meat but it was rather meatballs. My two stars are for the friendly service and nice decor.

Great new place is Solar Dix30! Food was good and interior decor is trendy. We really enjoyed the food but the scent of charcoal was a bit strong. We received our seat at least 3 weeks in advance and when we told that there were only seats at the bar available.

The service is really good! Very kind and friendly people. We ordered too much, above all the dishes we tried, the seafood udon is the best and fried chicken is also good. Do not order too much starts, the main course is huge.

I went to this restaurant on New Years' eve with some friends. The restaurant had a special 7-course omakase menu including dessert and a small glass of champagne. The price was $120 per person. Truthfully, the food isn't exceptional enough to warrant that amount, but given that it's a unique occasion, it was acceptable. I would suggest $100 for future events. The restaurant was fairly empty, which may have been the intention with the entry price - to keep a quieter atmosphere for the guests. As such, the atmosphere was very pleasant. Staff was extremely friendly and attentive as always we've been there before - service is always top notch. Overall, the food was very good, but not exceptional. I want to be clear in this description - I've been to many high-end Japanese restaurants in different countries, and I'm trying to make a fair comparision - for this price level. High-end Japanese food, or a Michelin star restaurant, have very little in common with what was served. However, the food at Iru Izakaya is excellent for a "medium price" fusion restaurant. I don't want to understate that. Notably, the presentation was very nice. What stands out: -Beautiful atmosphere -Excellent service -Above average food -Very nice presentation -Cleanliness What wasn't great: -A staff member kitchen staff, I believe? poured himself some beer from the bar tap and started drinking it right in front of us. As a guy, on New Years' eve, I totally get it. Naturally though, it's completely unacceptable for any restaurant, and staff members should be aware to never do this, or to at least be discreet. -Price is a little high for what was offered One tip I would give to the owner or head chef, is to think about what Japanese food represents. Japanese cooking focuses on fresh food, minimal preparation and subtle flavours. This restaurant serves fusion cuisine with well-cooked ingredients and strong flavours. There is nothing wrong with that, and I understand the business of restaurants perfectly, having been a consultant for hundreds in the past. I would suggest for you to come up with one or two seasonal, traditional, and still "fun" dishes that you could afford to get "really right" every time, as core Japanese offerings at a slightly reduced profit to ensure that enough people can try them, and market those aggressively important. If portions are kept small, other more profitable dishes would then supplement them. This would give guests a talking point that's specific to your restaurant. "I want to go to Iru because I want dish X." Given that you're a fusion restaurant, you also have some flexibility with fun yet profitable options such as specialty bubble tea, which would be a magnet for the Asian demographic. : Guests would be left quite happy in these scenarios, and a few solid dishes would help increase the unique appeal of your restaurant. Improvements like that could make a big difference for when the new REM station finally opens this year.

It was my first time going at this restaurant. We’ve heard about it through social media and wanted to try it out. The place is absolutely stunning. The decoration gives you a feel of Tokyo and the seating areas are diverse. You will get a unique experience based on where you sit and how many people you are. Our waitress was nice but gave no emotions when we would say thank you or ask for favours. She was doing her job and nothing more than that. Now, the food seems really good but when you actually taste it… it’s okay. We were a big group and none of us rated the food 5/5. It also took a long time to get out food. We waited around 25 mins after ordering. It looks nicer than what it tastes. We wanted to try the ramen but they only have pork ramen which we don’t eat! The menu was limited and pricey so if you are looking for a wide range of food and want to pay little, this is not the right place for you. You can find tastier food for cheaper prices. Overall, our experience was good but not extraordinary.

I went on opening night. Some hiccups were expected, but this experience was barely acceptable. I reserved for 9pm and arrived promptly at that time. I was seated ahead of another couple who was there before me. My brother was late and arrived at 9:15. No one had yet come to see me to offer water or otherwise. At 9:20, I considered calling the restaurant as we were unable to flag any waiter or waitress down not for lack of trying. My brother finally caught someone's attention. We advised her that we had not received any sign of a waiter till this point, not even water. She apologized and indicated she would get us water and asked if we were ready to order. We ordered age tofu, takoyaki and karaage to start, as well 1L of beer to share. The waitress confirmed the order and asked if the beer was to be split. I confirmed. She brought water. By 9:45, we still had not gotten any beer. Our food arrived. The couple seated after me left. We flagged another employee to ask about our beer. Our waitress returned at 9:55 with a large 1L tankard of beer. She belatedly brought 2 glasses and tried to pour from the tankard to the glasses, spilling most of the beer on the floor. She said she would return with a new glass. She never returned. The tofu was firm, not soft as it should be. Either overcooked or they used hard tofu. It was not good. It was severely overpriced at 12$ for 5 pieces of about 1.5x2x2cm. The karaage 12$ was underwhelming, not juicy, seemed like something you could buy at the supermarket. The takoyaki was good, but contained very little meat and was overpriced 13$ before tax and tip for 5 pieces. At this point, around 10:10 someone finally came to see us to ask us about our experience without us having to flag anyone down. It was the only highlight up till then. We provided feedback as above. She told us that the couple who left had similar complaints to us and asked for our understanding as it was opening night, that it wasn't their intention for us to be neglected. She asked if there was anything she could do to make our visit more pleasant. We requested for beer as our beer was on the ground. She removed the beer from our bill and gave us 2 pints for the trouble. My brother wanted to try more items on the menu to better judge the food. While waiting for our waitress to return, we received a tuna tartare plate that we did not order, and that did not seem on the menu. The head chef, Van, came to see us to describe the plate as it we not on the menu and was on the house. The vinaigrette was good. The tuna was tasty, but still had freezer taste as though not having been defrosted for long enough. Still good though. The room was less crowded when we placed our next order, consisting of yakiniku and ikayaki. The chicken was a good portion and was at a good price point at 10$ for 2 large skewers. It was decently tasty. The ika was delicious, the outside perfectly cooked. The inside was undercooked, but understandable for the opening night with tweaks to be made. It was still the best dish till then, but pricy at 15$. We were offered a yuzu verrine for dessert to make up for our experience. It was delicious. We waited for our bill, but ended up having to flag someone down again to get it done. We left at 11:45. I would have given a 1-star review after our first round of orders, but the second round was redeeming enough for 3 stars. However, did the service become better because we complained? It seemed that other tables were being adequately served by the staff. Regardless of my initial misgivings, given that one of the managers was receptive to our feedback, I am open to returning in a few weeks or months to try it again. I may change my rating then.

Congratulations on the opening. The place is brand new. Ambiance is nice, very trendy. Staff is nice, the waitress serve us is nice. The reason I gave 2 stars, I understand you claimed your place as fusion Japanese however the kitchen need to improve on the food A LOT. The food is very salty. The Ramen Iru broth is salty, noodle was stick together and the egg is super salty. Yakisoba seafood is super salty, the noodle was glue together and al dante like spaghetti, I did not see this type of cooking in Asian kitchen. Grilled squid is burned and a bit chewy. Chirashi is acceptable, one little detail, could you please give this $18 bowl a bit wasabi? If food is not your main $$$ for your place then when you serve alcohol, you have to give your waiter/waitress more information about the drink. 3 glasses of sake display in front of us, all we know is the name and that’s it. We knew how these brands of sake taste however we expect your team members should put the effort and share a bit knowledge about what they serve, how it taste per brand, so the experience will be much better. This is the ugly truth so I hope you and your team can stay open mind and quick adapt with the feedbacks. Best of luck.

The restaurant is very beautiful. However, I was quite disappointed in the food and service. My friends and I had late lunch 2PM. We were only 2 tables. The service was quite slow. Everytime we ordered we ordered twice, it took over 30 minutes for the food to come out. I wonder how long it would take if the restaurant were full… The waitress was friendly and came several times to refill our water glasses while we were waiting. The interior design of the restaurant is fabulous. Very nice setting. Since we were only 3 people, we were seated at the bench area which was quite comfortable. However, there is a blue lighting there and it kind of makes photo taking impossible. All photos come out blue. If you intend on taking nice pictures, I suggest you sit at a regular table or under the bright hanging lamps. We ordered many dishes to try. 1 Oisutaa misozuke oysters topped with melted miso: the waitress suggested it. 4$ per oyster and you have to order minimum 6. Personally, they were underwhelming. They were salty and we couldbarely taste the tiny oyster. Not worth the money. 2 Beef gyozas: very juicy and tasty. I recommend. 3 Veggie gyozas: they are ok. Less tasty than the beef gyozas. 4 Maguro tataki: this was very disappointing. Nothing like a tataki. It ws pieces of dried tuna. Terrible. 5 Ebi tempura: the shrimp tasted good however, the batter coating the shrimp wasn’t great. It was thin and soft. Not crispy. 6 Age tofu: it was ok. However, the sauce that was lacquered on the tofu was very sticky. It stuck to my teeth and so it was not enjoyable. 7 Gindara misozuke miso cod: our favorite dish. However, it’s overpriced. 20$ for a tiny piece of fish. 8 Ikayaki grilled calamari: it was good. 9 Beef yakisoba: another disappointing dish! Too salty. In sum, this is a great place to go if you want nice instagram pics. However, the food is overpriced for what it is.

Directions to Iru Izakaya with public transportation

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