Rio Izakaya centers its kitchen on binchotan charcoal grilling, cooking chicken, Sakura pork, and Wagyu over live coals for yakitori. Alongside that, select fish goes through a dry-aging process of up to 30 days before it's served as sushi or sashimi, and rice is milled in-house daily rather than bought pre-milled.
The menu includes composed rolls like the Emerald Dragon (tempura tiger prawn, asparagus, cucumber, avocado, unagi sauce), binchotan-grilled hamachi collar, and yakitori platters running through chicken breast with shiso, drumette with onion, chicken oyster, and wing. Ingredients are brought in from Japan, New Zealand, and Spain. Cocktails and a sake list round out the drink menu, and regulars have singled out both the sushi and the yakitori as standouts.
Rio Izakaya sits on Bridge Street in Tampa's Sun Bay South neighborhood.
The menu includes composed rolls like the Emerald Dragon (tempura tiger prawn, asparagus, cucumber, avocado, unagi sauce), binchotan-grilled hamachi collar, and yakitori platters running through chicken breast with shiso, drumette with onion, chicken oyster, and wing. Ingredients are brought in from Japan, New Zealand, and Spain. Cocktails and a sake list round out the drink menu, and regulars have singled out both the sushi and the yakitori as standouts.
Rio Izakaya sits on Bridge Street in Tampa's Sun Bay South neighborhood.