Weekly Review: Wild Izakaya

Key Takeaways

• First high‑end izakaya in City’s financial district
• Chef Satoru Hashimoto brings authentic Nobu experience
• 59 wines on Coravin, ranging £17‑£416 per glass
• Dozens of sake selections, curated by sommelier Frini
• Ideal venue for professional lunches and after‑work drinks

Summary

Wild Izakaya opened in the City of London, converting a former Brown’s office into a sleek Tokyo‑inspired bar. Backed by the team behind Pinna, Beast, and Goodman, it offers authentic izakaya dishes led by Chef Satoru Hashimoto. The venue boasts an extensive wine list of 59 Coravin‑preserved bottles and dozens of premium sake selections curated by sommelier Frini Taifakou. Its relaxed yet refined atmosphere makes it ideal for professional lunches, client entertainment, and after‑work drinks.

Pulse Analysis

London’s City district has long been dominated by steak houses and traditional British pubs, leaving a noticeable void for upscale Japanese casual dining. Wild Izakaya, launched by the team behind Pinna, Beast, and Goodman, repurposes a former Brown’s office into a sleek, Tokyo‑inspired space with long counters overlooking an open kitchen. The design blends modern minimalism with warm wood tones, creating a setting that feels both exclusive and approachable for after‑work gatherings. The location at 33 Old Jewry also benefits from high foot traffic of commuters and tourists.

Chef Satoru Hashimoto, a former Nobu kitchen lead and Koyn veteran, curates a menu that honors traditional izakaya fare while accommodating London palates. Nigiri, spicy tuna rolls, and tsukune meatballs showcase precise knife work and balanced seasoning. Complementing the food, sommelier Frini Taifakou assembled a wine list of 59 Coravin‑preserved bottles, ranging from a £17 Au Bon Climate Chardonnay to a £416 Romaneé Conti, alongside dozens of premium sake options. The Coravin system allows patrons to sample rare vintages without waste, reinforcing the bar’s sustainability ethos.

The venue’s polished service and flexible layout make it a natural fit for corporate lunches, client entertainment, and relaxed evening drinks. By offering high‑quality sushi, authentic small plates, and an extensive, reasonably priced wine and sake program, Wild Izakaya differentiates itself from male‑centric establishments like Brigadiers and traditional steak houses. Early reviews suggest the restaurant could quickly become a staple for finance professionals and visitors seeking a refined yet unpretentious Japanese experience, potentially prompting rivals to elevate their own beverage offerings. If the concept proves scalable, we may see similar izakaya‑style concepts spreading across other business districts.