Ippuku - Berkeley
Ippuku
Menu
Here you will find the menu of Ippuku in Berkeley. At the moment 32 dishes and drinks are on the menu.
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Was Michael Schuett at Ippuku a mag?
Very authentic izakaya with great yakitori. If you're not used to it, the yakitori is done on a charcoal grill (binchotan) which lends to a fairly smoky flavor. Not everyone at my table loved it, but I enjoy it very much. As far as the starters, the fried fern is fantastic, as is the squid ink fried rice. View all feedback.
What Lex dislikes about Ippuku:
The only reason I give this 2 stars is because of the chicken karaage and pork belly. The shiitake mushroom wasn’t even cooked, no seasoning and we didn’t even get a whole mushroom. Chicken skewer was SO BLAND and beef tongue skewer was tough and dry. The seats were uncomfortable with a 2 inch pillow and concrete beneath you. Service was good. Ambiance was meh. This place is way overrated. View all feedback.
This is probbaly the most authentic Izakaya style restaurant in the Bay Area. Yakitori with variety of choices. Chiken momo is really yummy. Good wine list too.
So interesting... i love the food. Sat at the round table bar in the back surrounding the kitchen. Cool place to eat... this story is good and not so good... The food is awesome, and the bar is so cool... yet it is difficult to understand what is being ordered and the staff is not helpfull. To avoid confusion, this is a tapas style venue... I love small plates to try different things... The good: food is awesome ?, try as much as you can, it will not disappoint. The questionable: I don 't care for chicken, yet when I ordered, the staff said if you don 't want chicken with did u come??? Lol, the menu is diverse beyond just chicken.... fish, wagu, pork, mushrooms, house made pickles... I could go on. From the bar order the RIHEI GINGER SHOCHU... hidden on the menu. This single-distilled, one of a kind shochu is made from ginger local to Japan’s Miyazaki prefecture. Named after the distillery’s founder, Rihei Ochiai, this 4th generation, family run distillery honors the traditions of their 100-year-old past while taking on a modern twist for the 21st century. Rihei Ginger was born after local farmers came to the distillery requesting he craft a new shochu made from their amazing quality ginger The bad; service stinks... smh...sad. lol I almost walked out when they asked, If u don 't like chicken, then why are u here. What! All this said, expect to drop 100 per person. I would certainly go back! YMMV!
This place has been in my to-go list forever but it fell short for me. I got to try a few things including the skewers, squid fried rice, wings, porridge, and only standout was the wings. Love the vibe tho!
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