From Linda Burum, Los Angeles Times, Nov. 9, 2005:
"A sparkly clean, almost sterile sushi-bar-like ambience prevails at this new downtown space where the chefs working in the open kitchen and behind the sushi counter take advantage of the wholesale fish marketplace a few blocks away."
Beer, wine and sake available. Serving lunch Mon–Fri, dinner nightly.
Zagat 2011: 25 food rating (very good to excellent)
"One of the city's top sushi chefs, Junichi Shiode, operates Izayoi, a bustling little izakaya that specializes in tapas-sized Japanese pub food."
— Gayot
From Linda Burum, Los Angeles Times, Nov. 9, 2005:
"A sparkly clean, almost sterile sushi-bar-like ambience prevails at this new downtown space where the chefs working in the open kitchen and behind the sushi counter take advantage of the wholesale fish marketplace a few blocks away."
Beer, wine and sake available. Serving lunch Mon–Fri, dinner nightly.
Zagat 2011: 25 food rating (very good to excellent)
"One of the city's top sushi chefs, Junichi Shiode, operates Izayoi, a bustling little izakaya that specializes in tapas-sized Japanese pub food."
— Gayot