Restaurantjapanese restaurant
Izanami Restaurant
“Upscale izakaya at Ten Thousand Waves offering Japanese bar bites, artisanal sake & craft beer.”
Prices and menu items are subject to change. Contact the restaurant for current information.
“Upscale izakaya at Ten Thousand Waves offering Japanese bar bites, artisanal sake & craft beer.”
Prices and menu items are subject to change. Contact the restaurant for current information.
Browse community photos of Izanami Restaurant in Santa Fe, NM, including restaurant and food images when available.
yamahai junmai ginjo. fukui, +3. earthy, yeasty classic yamahai "dirty" nose, smoky, roasted, smooth & round.
junmai ginjo. akita, +1.5, bright, great aromatics, finishes with a clear, dry almost peppery kick!
junmai ginjo. aomori, -2. made with local yeast & rice + white koji (adds a little higher acidity). white flowers & cotton candy.
junmai ginjo, akita, +1. aroma of white spring flowers, round & creamy mouthfeel, fresh long flavorful finish.
junmai ginjo, ibaraki, +2, aromatic, fruity, light + floral, made with two kinds of "modern" yeast. lively + bright.
junmai ginjo, wakayama, +1.5. soft notes of banana, well balanced, gentle umami to match the autumn harvest season.
junmai ginjo, hiroshima +3. brewed with one of the oldest sake rices in japan. herbal & bright, clean clear finish.
junmai ginjo. akita, +1.5, bright, great aromatics, finishes with a clear, dry almost peppery kick!
tokubetsu junmai. niigata, +4, soft like skin, light as a feather, fresh as snow, with a clean and dry finish.
kimoto junmai. akita, +3, earthy aroma, full-bodied & umami rich, with perfect bright acidity to pair with all food.
junmai. wakayama, +4, brewed with soft spring water, acidity is balanced with the gentle umami of the sake rice.
junmai. yamagata, +7.5, rich, versatile & solid. clean, with hints of fruit. high crisp acidity in the finish.
tokubetsu junmai. saitama, +2.5, semi-dry, rich full mouth, crisp cool flavor: can you hear the wolf howl?
junmai. shiga, +4.5, complex with layers of mushroom and earth, yet a long, clean finish. classic junmai, staff favorite.
junmai. miyagi, +11, restrained aromas of mushroom, honey, pineapple. bright acidity, ample umami, finishes vibrant and crisp.
junmai. niigata, +12, one of our driest sakes, with umami from the rice that expands on your palate. excellent warmed.
junmai. hiroshima, +1, delicate and clean, mellow and balanced honey and brown butter notes.
bodaimoto junmai muroka genshu. nara, -25, cream and melon flavors with a bright, lactic acid herbal finish. high acidity!
junmai. aomori, +8. "chokara" means super dry & this one fits that name. dry stones, clean & fresh.
junmai. akita, +1, mellow, well-balanced, low in acidity, made with old-school yeast starter. staff favorite.
junmai. iwate. aroma of corn, persimmon and citrus, silky fruit balanced with grapefruit, umami and clean.
honjozo. akita, +2.5, both mellow & rustic, slightly fruity---all smoothly balanced with nuttiness. earthy.
honjozo. yamagata, +1, called "10,000 ways" because it pairs with everything. light & fruity, crisp refreshing finish.
honjozo. yamagata, +10, light & dry with a fruity bouquet, silky mouthfeel, slight marshmallow with a crisp, dry finish.
honjozo tokubetsu. niigata, +5. #1 honjozo in japan, smoke and tropical fruit aroma, mango, mint, honey, dry but balanced.
honjozo. akita, +2, aroma of distinct floral notes combined with tropical fruit. rich, chewy texture, dry & light.
junmai. hiroshima, -3. not super sweet, with depth & earthy notes. dry balanced with coconutty fruit notes. food friendly.
junmai. wakayama, -8.5. smooth texture: the rice feels like powdery snow on your tongue. soft, clean, not too sweet.
junmai. hyogo. -20. delicate, silky, off-dry with a touch of sweetness. fruity aromas, great with spicier foods.
junmai ginjo. akita, -13. satiny mouthfeel with white peach, floral notes. lovely, refreshing with delicate lively bubbles!
yuzu fruit liqueur. akita, made from yuzu sourced from farmer's cooperative in kochi. juicy, refreshing, beautifully aromatic.
junmai. shimane, yuzu = lemony, with a tart sweetness. we call it "adult lemonade" with lower alcohol. great on the rocks!
junmai. kaga, 400-year old yachicha brewery makes this ume-shu with local plums + real rice sake. refreshing!
umeshu blood orange liqueur. saga. ume based with vibrant blood orange, sweet, tart, lightly tangy. great as a spritzer!
ginjo umeshu. niigata. ginjo sake infused with regional plum, sweetened with rock sugar, delicate plum flavor.
shiso herb liqueur. akita. made from red shiso of the alpine fujisato region. uniquiely herbal and spicy but sweet, basil-like with red hue.
junmai. mie. infused with high quality coffee beans and a touch of sugar to balance, strong, full-bodied coffee flavor.
serrano pepper vinaigrette, marcona almonds, togarashi (gf)
baby romaine lettuce, parmigiano reggiano, spanish anchovies, fresh wasabi creamy dressing, house-made furikake crumbs
house made apple kimchi (v), crème fraiche, local organic arugula, candied pecans, crispy jamon serrano (gf)
burdock root, carrots, edamame, scallions, house made black sesame dressing
two rice "balls" filled with either spicy crab or a mix of shiso, goma + shio (v), nori (gf)
rice bowl topped with a daily selection of raw fish, cucumbers, wakame, fresh grated wasabi root (gf without furikake)
daikon radish, pickled ginger, smoked shoyu, freshly grated wasabi root from japan: ask for today's selection
salmon + avocado
serrano pepper vinaigrette, marcona almonds, togarashi (gf)
baby romaine lettuce, parmigiano reggiano, spanish anchovies, fresh wasabi creamy dressing, house-made furikake crumbs (vegetarian without anchovies)
house-made curry labneh, flor de jamaica + red onion sunomono, crushed pistachios, shiso oil (gf)
house made apple kimchi (v), crème fraiche, local organic arugula, candied pecans, crispy jamon serrano (gf)
garlic shoyu, sesame oil, avocado mousse, seaweed-dusted rice paper crisp
burdock root, carrots, edamame, scallions, house made black sesame dressing
two rice "balls" filled with either spicy crab or a mix of shiso, goma + shio (v), nori (gf)
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