Nearby points of interest
Nearby points of interest
Inspired by the artisanal ingredients and simple, rustic flavors of his native Tohoku region, chef-proprietor Shotaro Kamio blends the obscure with the familiar for surprisingly extraordinary tastes. Craft beer, wine and sake. Seasonal, locally sourced ingredients. Comfortable, casual indoor and heated patio garden seating
If there is no reservation available at your desired time, please call the restaurant. We accept phone bookings for our communal table, Chef's table and patio.
Berkeley, CA 94710
Hours of Operation:
Lunch: Mon-Sun 11:30am-2:00pm
Dinner: Mon, Wed Th, Sun 5:30pm-8:30pm
Dinner: Fri-Sat 5:30pm-9:00pm
Closed Dinner Tuesdays
$30 and under
AMEX, Discover, MasterCard, Visa
Bar Dining, Bar/Lounge, Beer, BYO Wine, Corkage Fee, Counter Seating, Outdoor dining, Wheelchair Access, Wine
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IYASARE Ratings and Reviews
I’ve eaten here many times and was extremely disappointed in the caliber of food this time
Salads were over dressed & not fresh, rest of the food was average, certainly not what expected from previous experiences.
I will try again but will not continue to patronize this restaurant if the food does not improve back to what it once was.
Very generous portions, wait staff should recommend splitting appetizers. 1 appetizer per person is definitely too much. Steak and duck risotto were excellent; the pancake was a little disappointing. It had chili peppers, and I don't like spicy food, but I guess I didn't read the description very well.
The food was exceptional - I’m definitely coming back to try the other items on the menu. The salmon had a delicious sauce, all the vegetables accompanying the main courses were tasty. It’s a little tight because they were very busy, but that’s a small price to pay!
I really wanted to like this restaurant, but certain elements were off. We asked our server to bring one dish first- he did not, but instead brought it in the order he felt like, even though we asked. The flavors were interesting, but the textures were clumsy and really not working in some cases such as the bacon mochi (not nice to bit through what felt like a mealworm, even if wrapped in bacon.) The pancake was filled with some kind of octopus and other seafood, but everything was rubbery and chunky and inedible. The sashimi plate was excellent and the fig tempura was not bad. The "fluffy" (it was not really) cheesecake had great, subtle flavor. Overall the flavors here were good, but again: the textures were too much. Not sure if I will be back, maybe, maybe not.
As SF food critic Michael Bauer describes it, I is what fine dining would be in Japan. This is not a sushi joint. Great seafood dishes with a variety of spices and sauces. Unlike any meal we have had before. Suggested it to our kids via text as we were at the restaurant. Go early and kick around 4th Street. Very fairly priced as well. Good Japanese scotches. Definite do over.
Iyasere offers the type of concise cooking style of Japanese cuisine with a bit of Californian fusion influence. Awesome choice for a great night out. Even better, it is in a part of Berkeley where you don't have to fight for a parking spot.
Try their fig tempura! Sounds "interesting" but it is the best thing out of our dinner...
Food was not as impressive this trip. The duck ramen was too spicy - tasted like there was an extra large dollop of kim chee paste in it. Quite a lot of garlic. The chicken karaage was not moist and tender - might have been overcooked. The dipping salts that came with it (macha tea, powdered seaweed, and togirashi) were good, though.
Service needs to be polished. My open table reservation was noted as no shoe although I told the hostess 'I have reservation. Cleaning table top before coffee without me asking would be very basic service skill. Food was good. Sashimi salad was boring. Could be better.
Top notch and a cut above the usual Japanese fare. Appetizers were out of this world. The hamachi sashimi was the freshest, best prepared yellowtail in recent memory. Ocean umami is a riot of tastes that really challenged your palate and the tuna tartare with Ossetra caviar and truffle powder was pure genius.
The kakiage tempura with tiger prawns looked like a knockoff of a Filipino dish named Ukuy-deep fried and battered mash of sweet potato strings and seafood.
The Gyu Niku, Kobe style beef was very tasty and prepared beautifully, and my dinner special Bronzino with unit and salmon roe was unique.
Service was perfect, drinks were varied and went well with the menu. The restaurant itself was very pretty, and staff was very professional
We had a fantastic experience dining at Iyasare. Ryan, our server, was amazing! Thoughtful, responsive, kind and attentive. We were a party of 7 celebrating a birthday, so there was a lot to juggle and he did it with grace and panache. The quality of the food was spectacular too.
The food was fantastic! The melon salad was amazing, melons were ripe and dressing was the perfect compliment to the melon. Scallops were cooked to perfection, sweet and delicate. Duck confit risotto with mushrooms was full of flavor without the heavy fatty taste duck can sometimes have. They were very attentive with excellent service. I look forward to my next visit and suggest you try it too!
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