Skip To Main Content
Issue 59 - The Life Outside Issue

Issue 59

The Life Outside Issue

Introducing the Life Outside issue of Habitus magazine. With life increasingly being absorbed into a digital space, there is never a more important moment to hold something tangible. In this context, the power of nature to have a physiological impact on our sense of wellbeing has never been more important. So how can we cultivate the benefits of the our natural environment in the most intimate of places – our homes? This was the question that helped to bring this issue of Habitus to life.

A Product of

Everybody’s Izakaya, Auckland
HospitalityEditorial Team

Everybody’s Izakaya, Auckland

New Zealand

Just a jump from the hipster Britomart retail development, you’ll find Everybody’s Izakaya. Designed by architects Fearon Hay it is a restaurant and bar inspired by a term that literally means a sake shop (sakaya).


The brainchild of Chef Nick Honeyman and Director Sam Ansley, Everybody’s Izakaya was inspired by the more casual restaurants found in the backstreets of Tokyo.

everybodys_izakaya_2

Fearon Hay jumped on this vision during the three-year renovation of the Imperial Buildings and now Izakaya is located upstairs above a bigger open plan bar. In fact Everybody’s shares its premises with the Imperial Lane bar and the popular Roxy nightclub.

everybodys_izakaya_3

“By carving out a thoroughfare at ground-level between Fort Lane and Queen St, the space takes its lead from the great cities of New York and Melbourne as one of the city’s first ‘shared spaces’” explains Manager Sarah Janiszewski.

everybodys_izakaya_4

“By day Fort St is a hang out for young professionals, including finance, by night it turns it into a party precinct along with Britomart.  Britomart is a vibrant retail and hospitality precinct. Its proximity to our business is really complementary. All Aucklander’s love a good hospitality precinct,” she says.

everybodys_izakaya_5

Focused on the presentation of an irresistible sake list, to complement the cuisine, all the dishes are ordered over several courses, accompanied by traditional Japanese beverages.

everybodys_izakaya_6

Pairing an elegant cuisine with abundant local produce means dishes like the wagyu sashimi is not to be missed. Served with buerre noisette, it’s fantastically indulgent. Everybody’s Izakaya also stays true to its roots by making their own tofu on site. The Izakaya serves sake (including in this case sparkling Sake) and allows customers to stay on the premises to eat and drink as they wish.

everybodys_izakaya_7

“Our goma dofu is made using ground sesame and is nothing like the bland tofu most people are used to. Our Karaage duck and BBQ beef short rib are always popular too,” add Janiszewski.

everybodys_izakaya_8

While places like Corner Bar and The O’Connell Street Bistro have a formal and comforting appeal, new places dotted around Auckalnd like Everyboy’s Izakaya, Baduzzi, The Gypsy Tearooms and The Engine Room hint of a city that diverse offering is growing!

Fearon Hay Architects
fearonhay.com

Everybody’s Izakaya
everybodys.co.nz


About the Author

Editorial Team

Tags

Interior ArchitectureInterior Design


Related Projects
Issue 59 - The Life Outside Issue

Issue 59

The Life Outside Issue

Introducing the Life Outside issue of Habitus magazine. With life increasingly being absorbed into a digital space, there is never a more important moment to hold something tangible. In this context, the power of nature to have a physiological impact on our sense of wellbeing has never been more important. So how can we cultivate the benefits of the our natural environment in the most intimate of places – our homes? This was the question that helped to bring this issue of Habitus to life.

Order Issue