Izakaya
A decade ago, when the imaginary Japanese warrior was struggling to escape the domination of the California roll, Daniel Celis revealed his vision. Today, Izakaya - High Japanese Cuisine has transcended the status of restaurant to become a Japanese sanctuary engaged in a dialogue with the Mediterranean, which has been crowned as the second-best haute cuisine restaurant in the world. A story of sharpened knives, quality ingredients and unstoppable growth with an unmistakeable umami flavour.
“From the very beginning I knew I wanted to create a concept with soul and personality”, says Daniel Celis, CEO of the Izakaya Group. What started out as an island gastronomic enterprise is now Izakaya - High Japanese Cuisine, a mature, elegant and sophisticated undertaking that pays sincere homage to Japanese culture. It is no accident that this cosmopolitan oasis in Palma has received the Tripadvisor The Best of the Best award, catapulting it into second place in the world in the haute cuisine category. Yes, that’s right: second in the world.
Izakaya’s magic springs from a non-negotiable trinity: technique, ingredients and, most important of all, human talent. “I have never wanted to disguise Japanese cuisine, nor to make it other than what it is”, insists Celis. To achieve this purity, the restaurant depends on the leadership of the master itamae (sushi chef) Masahide Ozawa and the Japanese chef Carlos Piedrabuena. Two talents with one clear aim: to ensure that the produce of Mallorca’s fish markets and Japanese rigour work together on the plate.
In Izakaya’s kitchens and on its bars, this rigour is a religion. “We work with fresh raw materials from Mallorca’s fish markets, the highest quality Japanese ingredients, and with top international suppliers”, explains Daniel. But it’s no good buying the very best ingredients if you don’t have skilled hands. The restaurant’s creator stresses that, “technique in cutting and precision in the handling of the ingredients maintain the team’s excellent standards and ensure we treat the food with the maximum respect every time”.
Growing without losing direction
The transition from being a restaurant owner to becoming the head of Izakaya Group has been, Celis says, an exercise in balance and maturity. “When you progress from running a kitchen to running a company, the greatest challenge is to keep your soul intact. I’ve always believed in building on firm foundations, rather than growing at high speed”, he explains.
This philosophy is dictating the pace of his current expansion. The group is opening up new horizons with the launch of a new Japanese tavern, a fresh concept that promises to maintain the brand’s exacting standards while expanding the Izakaya universe for a public that demands excellence and authenticity.
What would Izakaya taste of if we could reduce ten years of history to one single ingredient? “It would definitely be umami”, replies Dani. And he underlines the point with a thought that defines the ritual of sitting down at one of his tables: “It’s a kind of elegance that is difficult to explain. It is a taste that lingers.” And therein lies his great triumph: Daniel Celis and his team have successfully forged a legacy that cannot be forgotten, and that irresistibly lures you to return.
