Izakaya is synonymous with Japanese haute cuisine

The excellence of the Japanese gastronomic tradition is Izakaya

Dani Celis

Daniel Celis and Izakaya are inseparable names. Izakaya ‘High Japanese Cuisine’ in Palma is the culmination of Dani Celis’s vision and creativity, resulting in a unique concept in Japanese gastronomy. This vision is brought to life by experienced chefs and a staff renowned for their exceptional customer service.

Dani’s journey is one of transformation from athlete to entrepreneur. Originally from Salliqueló, a small provincial town in Buenos Aires, he left his family and friends to start anew in Spain, relying on sheer effort and talent. He has carved out a successful career in the restaurant industry, initially breaking into the nightlife scene. Dani’s determination and sacrifice have led to both triumphs and setbacks, but he has consistently learnt from each experience, with perseverance as his guiding principle.

A Fortuitous Encounter

In 2015, Dani Celis met master chef Masahide Ozawa while managing a renowned beach club. Recognising Ozawa’s potential, Dani hired him, marking the beginning of a fruitful collaboration. Dani’s restless mind quickly transformed this learning into a future project: Izakaya, the Japanese concept of a tavern for enjoying small plates and sake.

Combining Ozawa’s culinary techniques with Dani’s expertise in concept creation, the first Izakaya was established in 2017 in a small venue in the Santa Catalina neighbourhood. Though the initial year was challenging, the restaurant gradually grew and evolved, adapting to culinary trends while steadfastly respecting Japanese gastronomic traditions.

Excellence Redefined Daily

Over six years, Izakaya solidified its reputation as one of Palma’s premier restaurants, offering traditional dishes and high-quality sushi. In July 2023, Izakaya expanded to a larger location at Monsenyor Palmer 2, evolving into a cutting-edge and sophisticated venue. The original Izakayita concept, focusing on ramen, sushi, and traditional street food, was preserved.

The culinary concept evolved into Izakaya High Japanese Cuisine, led by chef Carlos Piedrabuena, along with Masahide Ozawa and other renowned chefs, forming a formidable team in high-end Japanese cuisine. Notable dishes include exquisite cuts of o-toro tuna belly, usuzukuri, mushroom agedashi, duck and foie dumplings with cured meat, and a variety of superb nigiris, all complemented by a selection of top-tier sakes and Japanese whiskies.

At the helm is Dani, meticulously overseeing every detail to ensure excellence. He understands that in a high-end establishment, there is no room for error, making him the most exacting. His long-term vision is to consolidate his enterprise by blending design, techniques, and tradition, elevating Japanese gastronomy to new heights. Although Izakaya is already at the pinnacle, Dani continues to push the boundaries, ensuring that excellence remains the norm.

Address details

IZAKAYA

Carrer de Monsenyor Palmer, 2, Ponent, 07014 Palma, Illes Balears, Spain