Iru Izakaya - Quartier des Spectacles
Montreal
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Split the experience menu ($70) amongst a group of three and throughly enjoyed the meal. Every dish that was brought out tasted amazing and was well portioned. We all agreed that their best item is the kamo yakiniku (grilled duck hotplate).
Very fun and tasty experience. Food was pretty good, although it did feel like a lot of it was doused in sauce or served with heavy, unneeded sauces on the side. Cocktails were a delight. Well-balanced flavours and great presentation. Cool atmosphere and GREAT service!
We had the $70 tasting menu. Were told it ws mostly fish and started that way. The salmon,tuna and scallops were so good. Second course included duck breast slices on a sizzling plate so you had to be fast to get them off plate not to overcook. Third course was octopus in a breaded ball and skewers of beef, octopus and pork belly all grilled. The beef was very good. Pork belly was mostly fat normal I guess but not to our fancy. To improve I would suggest including some vegetables or rice to accompany the meat.
I went here with my gf on our anniversary trip for a nice lunch and the food was spectacular. Highly recommend the "POKURIBU" its pork ribs and a lot of portion for an appetizer! Anand was also super friendly, helpful and amazing to serve us. Took the time to explain portion sizes and what is recommended when I asked. Do come here for lunch or dinner the vibe is nice might be busy at weekends or dinner time! But good vibes, music and lighting!
An exemplary choice for an intimate evening, this restaurant distinguishes itself immediately through its striking interior—an artfully curated space that ranks among the most beautifully designed dining rooms I have encountered in recent years. The ambiance alone sets a compelling stage for the culinary experience that follows. During my visit, I opted for the discovery menu for two, a thoughtfully composed tasting progression featuring six dishes that showcase a broad spectrum of the kitchen’s flavors and techniques. The selection included vegetable gyoza, torikawa, karifurawa with gochujang, yakiton, gindara misozuke, and kamo chahan. Each plate arrived with a distinct identity, yet together formed a cohesive and satisfying narrative. Notably, the vegetable gyoza stood out for its balance and delicacy, while the yakiton—succulent pork belly skewers accented with wasabi mustard and pickled daikon—proved particularly memorable for its depth and precision. Service, however, did not consistently match the high standard set by the cuisine and setting. Attention from staff was at times difficult to secure, with minimal water service and a missed opportunity to inquire about spice tolerance—an important consideration given the nature of the tasting menu. These are, fortunately, refinements rather than fundamental flaws. In sum, despite some lapses in attentiveness, the overall experience remains highly enjoyable, driven by exceptional food and a captivating atmosphere.
