He has a mouth, this Iru Izakaya. Integrated into a new residential and commercial development in Brossard called Solar Uniquartier, this new Japanese-style bistro coexists with several other recently — or soon — opened addresses (Les Enfants Terribles, The Farsides, Slice+Soda, Escondite, Restaurant Vertigo).
Posted yesterday at 11:00 a.m.
Even in broad daylight, night owls will feel at home here thanks to the large darkened windows and colorful neon lights, which add to the ambience of the large dining room which seats 100 people.
Groupe Sportscene is behind this new project, more specifically Yvan Piquette and Stéphane Riopel, owner of the Chez Lionel restaurants (Boucherville and Sainte-Thérèse). But the concept comes above all from Frédérick Dufort, executive chef at Chez Lionel, who convinced the owners to open the very first izakaya in town, and even (unless I’m mistaken) on the South Shore.
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PHOTO DAVID BOILY, THE PRESS
Gyozas accompanied by tsukemono cucumbers (marinated with sesame and chilli)
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PHOTO DAVID BOILY, THE PRESS
Frédéric Dufort, Executive Chef, and Van Amtel, Executive Chef, developed the menu together.
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PHOTO DAVID BOILY, THE PRESS
Neon lights add to the nighttime ambiance.
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PHOTO DAVID BOILY, THE PRESS
Yellowfin tuna tataki with salmon roe, ponzu sauce and basil oil
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PHOTO DAVID BOILY, THE PRESS
The large room has a hundred seats.
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PHOTO DAVID BOILY, THE PRESS
Sablefish with red miso, served with fried crab cakes and their spicy mayo
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PHOTO DAVID BOILY, THE PRESS
Another atmosphere in this section of the restaurant, surrounded by “infinite” mirrors.
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PHOTO DAVID BOILY, THE PRESS
Oysters au gratin with red miso
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PHOTO DAVID BOILY, THE PRESS
The sake menu includes several private imports.
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PHOTO DAVID BOILY, THE PRESS
Takoyakis, garnished with dried bonito
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A great lover of Japanese cuisine, the chef notably refined his knowledge during an internship at the 3-star Michelin restaurant, Benu, in San Francisco. But he needed a right arm who knew it even better than him to carry out this project. This is where the Van Amtel story comes in. The two men met several years ago, when Frédérick worked in Lionel’s kitchens in Boucherville; Van was then chef-owner at the Petit Tsukiji, a sushi restaurant which had a very good reputation, just next door.
The menu will please izakaya regulars: gyoza, karaage fried chicken, takoyaki (octopus fritters), yakitori (skewers), ramen, tataki, sablefish with red miso… tradition, such as the “carbonara” ramen, but the authenticity of the flavors remains.
To quench your thirst, a few refined cocktails, incorporating ingredients such as Japanese whiskey, sake, green tea or pickled ginger, are offered. Speaking of sakes, the place is making a great effort in this direction, with a menu that offers several varieties, so some of it is privately imported, which should improve over time.
Iru Izayaka is open every day, from 11 a.m. on weekdays and 5 p.m. on weekends.Have
3050 Eclipse Street, Brossard