Roll up, roll up: Izuu specializes in saba-zushi (left), cured mackeral pressed into vinegar-flavored rice and wrapped in a piece of konbu seaweed. | J.J. O'DONOGHUE
Roll up, roll up: Izuu specializes in saba-zushi (left), cured mackeral pressed into vinegar-flavored rice and wrapped in a piece of konbu seaweed. | J.J. O'DONOGHUE

Restaurants / Restaurant Guide

Izuu

Review excerpt: More than 230 years since Izuu's opening, the recipe and the ingredients have hardly changed.

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Roll up, roll up: Izuu specializes in saba-zushi (left), cured mackeral pressed into vinegar-flavored rice and wrapped in a piece of konbu seaweed. | J.J. O'DONOGHUE