A new Japanese izakaya opened Nov. 3 along Division Street in Bend. Yokocho Izakaya opened in the space once occupied by Orchid Thai, featuring small plates, ramen, curry and other Japanese food and drinks. An izakaya, according to a description from a Tokyo-based tour company, is translated as “dine-in sake shop,” and is a traditional Japanese style bar that serves affordable snacks and drinks.
“Our menu is inspired by Japanese comfort food and Asian flavors—dishes that are simple, satisfying, and meant to be enjoyed every day,” the Yokocho team told the Source Weekly. “We focus on creating approachable meals with a balance of flavors and textures, offering a taste of everyday Japanese dining with a modern twist.”
At Yokocho in Bend, drinks include sodas, mocktails and other cocktails featuring local spirits. One recently featured drink is the Matcha Later, a green tea cocktail with Crater Lake Gin, yuzu juice and pandan syrup served with bright green matcha. Classic food dishes include the Tonkatsu Ramen, Yakisoba with veggies or chicken and Chicken Karaage Curry, featuring Japanese style curry and deep-fried chicken. Also check out some of the more adventurous items, such as the Ika Geso, a deep-fried squid and tentacles with lemon aioli, or the Takowasa — raw octopus with wasabi brine. There’s also a yakitori menu of grilled items cooked over a charcoal fire.
“Our tapas-style Japanese dishes have been a big hit, as well as the yakitori skewers. Guests love the variety and the opportunity to try different flavors in a shared dining experience,” the team wrote in an email.
Inside the restaurant, diners will find a hip, casual and urban-feeling scene inspired by ’80s and ’90s Japanese bars, including neon lights, retro elements and upside-down milk crates serving as many of the dining chairs.
The space is closed Wednesdays, and is open for both lunch and dinner other days of the week.
Yokocho Izakaya Bend
1900 NE Division St. #110, Bend
Open Thu-Tue Noon-3pm, 5-9pm
458-836-7655
order.toasttab.com/online/yokocho-izakaya
This article appears in The Source Weekly December 5, 2024.
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