Restaurantjapanese restaurant
Izanami Restaurant
Santa Fe
“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.
Santa Fe
“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.
Browse the full menu for Izanami Restaurant, a japanese - sushi restaurant in Santa Fe, NM. This page brings together menu prices, photos, ratings, reviews, and ordering links in one place.
Visit Izanami Restaurant at 21 Ten Thousand Waves Way, Santa Fe, NM 87501 or call +15059829304. Today's posted hours: Thursday: 12:00 – 3:00 PM, 5:00 – 9:00 PM.
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)
premium beef to cook at your table on a 500 degree hot stone. smoked shoyu, sesame miso sauce, jacobsen salt miyazaki A5 (japan) morgan ranch (nebraska) experience a tasting of both wagyu types
morgan ranch (nebraska) 6 oz. wagyu beef, asadero cheese, caramelized onions. shichimi fries, house made buns. (gf buns available) + beeler's bacon 4. + avocado 4.
portion / 44. full rack sweet chile glaze, ginger cabbage slaw, parsley peanut mojo
half/19. two halves holy guacamole! tamari, lemon, sea salt, wasabi (gf)
steak /tori no karaage 29./tofu age (veg) 22. choose your protein: marinated angus rib eye steak (prepared medium), fried chicken or fried tofu. sides: spicy avocado & cucumber salad, seasonal itame stir fry veggies + sesame noodles.
/ vegetarian 22. 500 degree stone bowl with vegetables, romero farm's RAW organic "red chile" egg, angus beef over rice. mix it all up to cook the egg, then add house chile + miso pastes to taste. vegetarian substitutes fried tofu.
three / 20. four shoyu braised pork belly, asian-style slaw, avocado aioli, spicy sriracha sesame sauce, corn tortilla (gf)
shoyu braised kurobuta pork belly, ramen noodles, lemongrass-shiitake-shoyu broth, scallions, shimeji mushrooms, jalapeños, cilantro
bean sprouts, tamari, butter, yuzu, shoyu-pickled garlic (gf)
vegetable stir fry, garlic, shoyu, ginger, sesame (gf)
watermelon agridulce, pickled watermelon rind, scallions
morgan ranch ancho chile-shoyu braised wagyu short ribs, parsnip-pear puree, yuzu-shoyu caramelized brussels sprouts, vanilla pickled fennel
wild chilean sea bass, miso, bok choy, pickled ginger (gf)
(cooking time +/- 20 mins) mary's organic chicken, shiso, scallions, garlic, wakame + dipping sauce
hodo's farm (CA) organic soy milk tofu skin sheets, roasted kabocha squash, oyster mushrooms, miso-butter cream, chives, shaved parmesan (gf)
bean sprouts, tamari, butter, yuzu, shoyu-pickled garlic (gf)
organic grilled japanese eggplant, miso, goma seeds (gf)
thighs/19. breast / 17. mix of both mary's organic fried chicken, spicy mayo, lemon (gf)
/12. vegetarian crispy pork belly, jalapeños, parmesan, candied pecans (gf)
kabocha squash, potato, shiso, cabbage slaw, curry sea salt
crispy sushi rice cakes, avocado, jalapeño, unagi sauce
shrimp tempura + aji amarillo pineapple sweet chile
russet potatoes, shichimi togarashi (7-spice mix) yuzu aioli (gf)
creamy black sesame custard, kumquat compote, raspberry-yuzu gel, sesame tuile (gf)
chocolate syphon cake, araguani crèmeux, hazelnut sponge cake, coffee glaze, hojicha-cacao ice cream (gf)
soft chestnut biscuit, blackberry geleè, chestnut mousse, chestnut chantilly, milk chocolate tuile (gf)
(gf)
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ahi tuna, ceviche-inspired marinade: onions + daikon, kizami wasabi, ginger shoyu sudachi sauce, micro cilantro
daikon radish, pickled ginger, smoked shoyu, freshly grated wasabi root from japan
two handrolls, freshly grated wasabi root from japan, smoked shoyu. please ask your server for today's selection
serrano pepper vinaigrette, marcona alma
japanese style organic chicken meat balls, grilled over bincho "japanese charcoal with romero farm's organic "red chile" egg for dinnin
namazake: unpasteurized, alive, extra bright, bold & complex
tokubetsu junmai shiboritate nama genshu, yamagata, +0, arabashiri is the first third of sake from the tank with little pressing. shiboritate = "to squeeze" & this sake is indeed freshly squeezed! alive with flavor & bursting with a yeasty robustness!
junmai muroka nama genshu, nara, ±0, made with a rice only found in nara (tsuyuhakaze): mellow umami with a little spritz!
junmai daiginjo shiboritate nama. saga, ±0. made using yeasts derived from bananas! expressive, not too sweet.
junmai muroka nama genshu, nara, ±0, technically a brown rice sake, minimal polishing adds to great depth of flavor.
junmai daiginjo, nara, made with local tsuyuhakaze rice, harmonious taste, clean and balanced with depth and personality.
arabashiri kimoto muroka nama genshu, mie, +5, a sublime brown rice sake made by japan's first female toji. smooth & soft.
junmai yamahai muroka nama genshu, chiba, -5, super fragrant, big, bold, fruity, complex, magical paired with pork!
junmai daiginjo muroka nama genshu, akita, ±0, classic akita style: elegant, flowery, fruity, yeasts made from nadeshiko flowers!
junmai yamahai muroka nama genshu. mie, +7, made by japan's first female toji, complex, yet fresh with high acidity.
junmai muroka nama genshu. shiga, +6. close to drinking straight from the tank: alive, bright, earthy & complex.
junmai ginjo nama genshu. osaka, +17, biodynamically grown rice, one of driest sakes in the US. complex & rich, yet dry.
junmai muroka nama genshu. akita, ±0. elegant aroma of pear, mango, citrus with velvety layers and full bodied umami rich taste.
junmai yamahai nama, chiba, -33. made with a rare "one phase fermentation" and hot yamahai production, this sake is powerful and complex. high acidity to match the sweetness, lemon, green apple, sourdough and umami harmony.
junmai daiginjo. yamagata, +1, perfect in every way: clean elegant sweetness, ripe fruit aromas, clean rich finish.
daiginjo, yamaguchi, don't overthink it, this sake is gentle, crisp and light with elegant asian pear, muscat grape, nuanced umami.
junmai daiginjo, akita, ±0, classic akita style: elegant, flowery, fruity, yeasts made from local mountain nadeshiko flowers!
junmai daiginjo. wakayama, +2, refreshing fruity aroma, elegant rich taste, balanced acidity all leads to a clean finish.
junmai daiginjo, aichi, ±0, elegant and harmonious, deep profound flavors of the yamada nishiki rice.
junmai daiginjo, nara, +3. rich in fruity flavor with a sweet nose. fresh & lively, bright & elegant. lower in alcohol.
junmai daiginjo, yamaguchi, +3. skillfully balanced, chewy & bright, fruity nose, higher acidity & a plush, creamy texture.
junmai daiginjo koshu, yamagata, ±0. polished to 35%. aged for 3 years at cool temperatures for a rounder rich feel.
junmai daiginjo, yamagata, +1. gentle and juicy, but elegant with soft minerality, ripe peach, bitter melon and cherry.
junmai daiginjo genshu, yamagata, ±0. undiluted & full of rich flavor. fresh & green with subtle fruitiness, crisp clean finish.
junmai daiginjo. akita, -2.3, well balanced complexity with long smooth finish. extremely silky, with fruity aromas.
junmai daiginjo, akita, ±0, milled to 20%! full bodied despite the low milling. exquisite aroma, silky texture.
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