The crown jewel of EightyAte’s family of brands, Ima Izakaya’s large blue building has occupied the historic corner of Michigan Avenue and Wabash Streets since 1889.
Upon entry, guests are greeted by a colorful, floor-to ceiling, stained glass vestibule that leads them directly into the 14-seat bar and waiting area; decorated with lush plants and vintage sake memorabilia. Boasting ten beer taps, a craft cocktail and mocktail menu and a curated list of nearly 30 Japanese whiskys; Ima Izakaya’s bar program is a Detroit gem.
Herringbone ceilings, handcrafted from reclaimed wood, span from the bar into the 75-seat dining room. The relic icon of a eagle graces the dining room floor, which were salvaged from a local high school gymnasium. Minimally decorated with warm wood tones – fresh plants in vintage pottery line the walls. The dining rooms basks in the glittering light of a spinning disco ball – a signature touch found in all of EightyAte Hospitality’s restaurants.
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For entrees, Ima Izakaya has something for everyone, from miso-glazed sea bass to 20-day dry-aged rib eye steak, chicken katsu, and vegan barbecue eggplant, to name a few.
Ima Izakaya is a 2023 James Beard nominee for Best Restaurant in the Great Lakes region.
Fun fact: Corktown is Detroit’s oldest neighborhood! Ima Izakaya serves the tight knit community, whether they are stopping by after work for $5 Happy Hour, celebrating life’s joys with a dining room reservation or simply enjoying a bowl of noodles and a glass of sake at the bar.
Inspired by a traditional Japanese izakaya, an array of sharable small plates build the communal and convivial nature of the menu.
Fresh meat and vegetable skewers are grilled on a 1600° Japanese robata grill, while fresh sushi hand rolls and sashimi are crafted at our raw bar. Our dumpling program features three options, all hand made, in-house, daily.
Ima’s signature handmade broths are the foundation to their expansive ramen, udon and noodle menu. Ima Izakaya also has a rice bowl menu featuring Japanese golden curry, barbecued eel and house-smoked salmon as well as fresh Ahi tuna poke.
