The story
Fish & Bird Sousaku Izakaya brings a contemporary Japanese dining experience to Berkeley, earning a Michelin Recommended distinction for its thoughtful, seasonal cooking. The restaurant’s name reflects its ethos: “sousaku” means creative or modern, and the kitchen reinterprets traditional izakaya fare with a sophisticated, current sensibility that mirrors dining trends in metropolitan Japan.
Chef Asuka leads the kitchen, drawing on local, sustainable, and organic ingredients alongside premium imports from Japan. The menu changes daily, but standouts include the Wagyu Saikoro Steak—cubes of Lone Mountain Imperial wagyu ribeye seared with a soy-citrus sauce—and the Gindara Kasuzuke, black cod from Half Moon Bay marinated in sake lees and grilled. The Sashimi Moriawase, a chef’s selection of assorted sashimi, often features Hokkaido uni, while the Kaisen Don piles sashimi over sushi rice. For something heartier, the Liberty Duck Confit is slow-cooked for over 24 hours with garlic and rosemary.
At its core, an izakaya is a casual bar-restaurant built around gathering over drinks and shared plates. Fish & Bird embodies that warmth with a full bar serving craft cocktails made from fresh-squeezed juices, house-made syrups, and bitters. The beverage list is a curated journey through sake, shochu, small-batch spirits, and local beers, with a rotating selection of Japanese wines and whiskies. The hot toddy variations— like the Oita Toddy with overproof shochu and junmai sake—are perfect for cooler evenings.
The atmosphere is intentionally convivial, designed for lingering over small plates and a few laughs with friends or family. Even the takeout menu reflects the kitchen’s care: Chef Asuka’s famous Japanese curry, slow-cooked for days, is a local favorite. Whether you’re there for a quick bite at the bar or a multi-course dinner, Fish & Bird offers a genuine taste of modern Japanese izakaya culture in Berkeley.
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