1500 — 2500
The Japanese word “izakaya” literally means a place where you can sit down and drink sake. This format is popular in Japan: people come to relax and enjoy the company of friends and colleagues.
The initiator and brand-chef of Lucky Izakaya Bar is Australian restaurateur Glen Ballis, who now lives in Moscow. The project is an original interpretation of a Japanese restaurant, which is heavily influenced by Southeast Asia.
The menu at Lucky Izakaya Bar includes tataki, Korean dumplings, noodle soup, and kushiyaki, a Japanese grilled street food. There is a large section with raw fish and seafood: tataki, sushi, sashimi, and so on.
The open kitchen occupies a considerable part of the restaurant space, and a bar counter stretches along it. The cocktail menu is seasonal and constantly updated, the project’s chief bartender Maxim Gorelik makes a conceptual emphasis on Asian ingredients: yuzu, soju, green tea, plum wine, sesame, shiso, etc. There are also Japanese lagers, different varieties of sake, a large selection of Chinese, Japanese and Taiwanese distillates.
The space is small, it gets crowded in the evenings, and the panoramic windows open in the summer. The bar has its own patio, which is used for parties in the warmer months. Booking in advance is recommended.
Ask the concierge for a reservation If you are staying at the hotel.
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