Our Story

Welcome to Bamboo Izakaya!

My name is Jeremy Umland, the creator and visionary of Bamboo Izakaya. For those of you wondering what an Izakaya is, it's a traditional Japanese pub serving small plates, in a warm and friendly environment, where your only mission is to eat and drink as much as you desire. I came up with the idea of Bamboo after spending over 14 years in Japan, where I studied the culture, played professional baseball, and fell in love with the cuisine. Going to an Izakaya was something I did on a weekly basis after playing a game to unwind, relax and have a beer with good friends, or to simply have a cheap and cheerful dinner.


While every Izakaya has plenty of dishes to choose from, in Japan, each establishment showcases a different menu. Their specialties are usually written in black ink on akachochin (red paper lanterns) hanging outside the window by the entrance. While each menu varies, one thing constantly remains the same; Izakaya chefs take pride in their food and feature their best dishes night after night. Bamboo is my version of a modern Izakaya – offering a large variety of classic and popular dishes, as well as the famous Robata grill I introduced in my first restaurant, Ozumo (in San Francisco and Oakland).

Thank you for visiting Bamboo Izakaya and I hope you enjoy your dining experience!

Go yukkuri dozo

The key ingredient in the Ozumo recipe for success is founder and CEO, Jeremy Umland. Umland’s familiarity with Japanese cuisine began in 1979 when he arrived in Fukuoka, Japan where he attended Seinan Gakuin University as an exchange student and eventual baseball player. By joining the team, Umland became the first American to play college baseball in Japan and the first pitcher to throw a no-hitter during his first season. He was then drafted by a professional team in Japan called the Seibu Lions. Umland spent three years with the team living with his Japanese roommates, taking in the culture, learning the language and developing a love for Japanese cookery.

In 1983, Umland returned to the U.S. where he earned his MBA in International Finance at Thunderbird Graduate School in Arizona. In 1985 he was back in Japan, working for Morgan Stanley as an investment banker. Umland left the firm in 1995 to go back to New York where he began a career in real estate development, specializing in Tribeca loft renovation. Umland also co-owned several restaurants in New York and London.

In 1998, Umland relocated to San Francisco and began to develop the Ozumo concept based on his experiences while in Japan and his passion for Japanese food. At that time, Umland recognized that the finest Japanese cuisine was unavailable in the U.S. Driven by a commitment to quality and authenticity, Umland created a one-of-a-kind restaurant experience that pays tribute to Japanese culture and to a new dining experience waiting to be discovered in this country.

Umland now divides his time between San Francisco and Los Angeles, where he resides with his wife and two young children. A private pilot since 2002, he often commutes in his own plane, flying from Santa Monica airport to Oakland or San Carlos airports in the Bay Area. When not opening additional restaurant concepts, he takes his 6-handicap golf game to as many challenging courses as he can.

Born into a family of Japanese restaurateurs in Tokyo, Japan, Toshio Sakamaki’s skill for preparing Japanese cuisine has been a life-long pursuit steeped in tradition. After graduating high school in 1984, Sakamaki moved to New York, where he joined the culinary team as Sushi Chef at Hatsuhana, the first Japanese restaurant awarded four stars by The New York Times.

After four years in New York, Sakamaki moved to the West Coast and joined Goro’s Robata Grill in Mill Valley, California where he worked as Sushi Chef and Assistant Head Chef. Sakamaki brought his expertise to San Francisco in 1992, where he was trained in the Kaiseki-style of Japanese multi-course dining at Ichirin restaurant. Five years later, Sakamaki returned to Mill Valley’s Robata Grill, this time as Partner and Executive Chef.

Sakamaki joined the Ozumo team in San Francisco in 2006, where he honed his skills in the preparation of sushi and sashimi, the formal Kaiseki-style dining, as well as Asian fusion cuisine.

In 2013, Sakamaki moved to Santa Monica, California to join Bamboo Izakaya as Executive Chef where he is continuing to prepare traditional cuisine, as well as creative interpretations of Japanese favorites.

After spending 10 years in the Architecture field, Christopher McCoy changed his career to his true passion; Japanese Cuisine.

He spent eight years with Benihana starting off as a server and ending as Executive Sushi Chef for their Miami Beach location.

Mr. McCoy moved on to two other restaurants in Florida retaining the title of Executive Sushi Chef at Seito in Orlando, Fl. and being promoted to General Manager at Shizen in Ft Lauderdale, FL.

He moved back to California to join the Ozumo team at their Santa Monica location as Sous Chef under Executive Chef Toshio Sakamaki.

Born the son of a fishmonger in Tokyo, Japan, Genji Sato grew up appreciating fresh quality seafood from a young age.

Sato took that appreciation with him when moving from Tokyo to California in 1998, where he joined the team at Good Choice Sushi in Laguna Niguel as Sushi Chef. Nine years later, Sato moved on to Mia Sushi in Eagle Rock, CA before joining the team at Bar Hayama in Los Angeles in 2008. In 2009, Sato took his skills to the Bui Sushi in Malibu where he became Second Head Sushi Chef, dedicating the next five years to perfecting his skills.

Sato joined Bamboo Izakaya in 2013, where he works side-by-side with Executive Chef Toshio Sakamaki to expand the menu and use his creativity and skills in order to bring an authentic Japanese dining experience to the Santa Monica community.

Since 1999, Jessica Furui has worked in several Japanese restaurants in a variety of capacities ranging from a server and sushi chef to a sake consultant. During that time, Jessica traveled to Japan several times to tour and work in various sake breweries all over the country. These experiences fueled a burning passion for sake and the families surrounding sake production and its rich history. Shortly thereafter, Jessica found herself at the helm of one the most extensive sake lists in America, Ozumo San Francisco as Director of Sake.

She elevated an extensive sake program from very good to great by balancing the sake program between mainstream, high production producers with boutique, family owned breweries that have been passed down from many generations. Jessica Furui was coined “SakeMama” by several of Ozumo regulars due to her zeal and unyielding commitment to sourcing some truly unique sakes of varying styles.

In 2008 Jessica decided it was best to bolster her passion with credentials by completing the Level 1 Sake Professional Certification followed by Level 2 Certification merely one year later.

In 2010, Jessica was humbled by an invitation to participate as a judge for the U.S. Sake Appraisal, the largest annual sake tasting competition outside of Japan. She and just nine other judges were responsible for evaluating the new releases and categorizing them based on quality.

As the Director of Sake for Ozumo and Bamboo Izakaya, she hopes to develop a rich sake culture and appreciation for Japanese food culture.

General Manager / Barry Hartley 
bhartley@Bambooizakaya.com / 310-566-3860

Director of Resataurant Services / Aurora Rodriguez
arodriguez@Bambooizakaya.com / 310-566-3860

Founder / CEO - Jeremy Umland
415-882-1333

President / COO - Loret Carbone
lcarbone@oc-intl.com / 415-882-1333

Vice President - Joseph Fisher 
jfisher@oc-intl.com / 415-882-1333

Corporate Controller - Sean Olson
solson@oc-intl.com / 415-882-1333

Human Resources Manager - Dorothy Gebala
dgebala@oc-intl.com / 415-882-1333

1541 Ocean Avenue, Suite 120
Santa Monica, CA 90401
P: (310) 566-3860

Hours:
Monday - Thursday & Sunday: 12 pm - 10 pm
Friday & Saturday: 12 pm - 11 pm

Happy Hour:
Monday - Sunday: 2:30 pm - 6:30 pm

Sake

The Sake and Beverage program at Bamboo Izakaya strives to provide our clientele with the best of everything. We have a unique opportunity to offer prestigious products from all over the world in one of the most beautiful settings in Santa Monica. Not only do we have an exceptional wine and spirits program, we are also proud to showcase an unparalleled profile of premium sake, craft beer, shochu and awamori from Japan.

With over 40 premium Japanese sake available by the glass and over 100 by the bottle, our list is one of the most extensive and exclusive in California. Director of Sake Jessica Furui can artfully pair the diverse sake portfolio with Chef Yo Matsuzaki’s innovative cuisine.

Due to our location and longstanding relationships with local winemakers, we are prepared to provide the wine savvy with allocated, small production bottles. The wine selection is geared to favor our cuisine with a variety of Old World favorites and New World contemporaries. We feature over 20 wines by the glass.

While we offer a broad range of draft and bottled beer, we take pride in featuring the largest selection of Japanese Craft Beer in the Bay Area. Beer made with sweet potato, oyster shells and red rice, each one is uniquely interesting and utterly delicious.

In recent years America has seen resurgence in the world of artisanal spirits. With this in mind, our bar program proudly showcases some of the very best. We carry locally produced gin and vodka, premium tequila and mezcal, small batch whisky, Japanese whisky and an extensive selection of single malt scotch.

Our specialty cocktail list reflects a passion driven by seasonality, balance and creativity. Homemade juices, bitters, foams and syrups highlight the best of each season and provide the basis for our signature cocktail menu.

A distinguished selection of shochu and awamori made from barley, sweet potato, Japanese lime, buckwheat and rice show our guest the broad range of flavors and serving styles available to these interesting and delicious spirits.

In Japan, it is customary to serve others before oneself, a tradition known as o-shaku. This applies while enjoying beer or tea as well. 

Sake, pronounced “sa-keh” not “sa-kee,” technically refers to all alcoholic beverages in Japan. But it is most commonly used in reference to nihon-shu, or Japanese rice wine.

Sake is fermented, not distilled, from highly polished sake rice, water, koji and yeast.

Sake is a versatile beverage when it comes to temperature. As the seasons change, you may enjoy warm sake in the cooler months and cold sake in the warmer months.

The production of sake is an example of multiple parallel fermentation. The conversion of starch into sugar and then sugar into alcohol, happen at the same time in the same tank.

The Japanese have been utilizing the process of pasteurization, called hi-ire, since 1570, 252 years before Louis Pasteur was born.

Atsukan: Sake served warm. A common misconception is that all hot sake is of poor quality. While this may be true in certain instances, there are several styles that may be enjoyed warmed. Ask your server or look for a small red carafe next to selected bottles.

Daiginjo: Sake brewed with rice polished at least 50 percent of its original size. As the ultimate representation of the brewery, daiginjo is the most difficult and time consuming sake to make, its essence is refined, delicate and smooth. Daiginjo will express the best at cold or cool temperatures. Often Daiginjo sake is made with a bit of distilled alcohol added just before pressing to bring out aroma and flavor. Daiginjo made without the addition of alcohol is called Junmai Daiginjo.

Ginjo: Sake that is made from rice polished 50-60 percent of its original size. An accessible style, ginjo is a great way to learn about premium sake. Generally ginjo sake is best serve cold to cool, but there are exceptions. Sometimes Ginjo sake is made with a bit of distilled alcohol added just before pressing to bring out aroma and flavor. Ginjo made without the addition of alcohol is called Junmai Ginjo.

Honjozo: A sake brewed with rice polished no more than 60 percent of its original size with the addition of distilled brewers alcohol. This style of sake tends be very dry and compact.

Junmai: Translating to pure rice-sake, junmai is brewed using rice generally polished no more than 60 percent of its original size without the addition of brewer’s alcohol (there are exceptions, however). Junmai tends to have more robust aromas with notes of rice and earthiness. It is considered “a sake drinker’s sake.” Enjoy this style served cold or warm.

Kanpai: Cheers!! The term can be literally translated to "finish the glass" or "bottoms up."

Koji-kin: The beneficial mold that is sprinkled on steamed rice to convert starch into sugar so those sugar molecules will be available to the yeast for fermentation. Once the koji-kin is propagated onto the rice, the entire batch is simply called koji.

Kuramoto: The owner of the brewery.

Namazake: Vibrant and juicy, nama sakes are unpasteurized. A great range of fruit and floral aromas are typical, with bright and vivid textures.

Nigorizake: Sake that is cloudy due to a coarse filtration allowing a portion of the unfermented rice to be present in the final product. Depending on the type of filter used, these sakes can be rich, creamy and sweet or light, opaque and dry.

Nihon-shu: An alcoholic beverage fermented from rice, water, koji-kin and yeast, aslo called sake (see below).

Ochoko: The mini ceramic cup typically used for enjoying warm sake.

Okan: Ceramic water bath used to warm premium sake the old fashioned way.

Sakazuki: Larger, more fancy (often ceramic) cup used for drinking warm or cold sake.

Sake: In Japan, the term refers to all alcoholic beverages, however, it is most commonly used when referring to Nihon-shu, or Japanese alcohol.

Seimaibuai: The percentage of rice that remains after polishing, called the polishing ratio.

Toji: The master sake brewer. Often their sake making decisions are founded on keen intuition and experience.

What is Shochu? Originating on Kyushu, the third largest Japanese island, Shochu is a distilled alcohol made from various raw materials like rice, barley & sweet potato, among others. Regional distinctions vary with famous producers from places like Kagoshima & Iki Island. Due its higher alcohol level, Shochu is a versatile mixer, enjoyable with seasonal juice, tea, on the rocks or simply with hot water.

Mizu-wari: served with hot water
Rock: served on the rocks with a lemon wedge
Chu-hai: served tall on the rocks with seasonal fruit juice and a splash soda water

Awa no Kaori • Prefecture: Tokushima
Type: Japanese Lime
Refreshing aroma of cirus blossom, light and satisfying. Best served on the rocks.
7 / (90ml) • 50 / bottle (750ml)

Benitome • Prefecture: Kyushu
Type: Sesame
Rustic aroma of sesame and earth. Soft, fine lines. Great neat, on the rocks or with hot water.
7 / (90ml) • 50 / bottle (750ml)

Shiranami • Prefecture: Kagoshima
Type: Sweet Potato
Earthy and citrus aroma with a refreshing flavor and clean finish. It is best served on the rocks with a squeeze of lemon.
9 / (90ml) • 65 / bottle (750ml)

Takara Yokkaichi • Prefecture: Miyazaki
Type: Rice
Delicate bouquet of rice and herbs; it is well balanced and simple. Enjoy with fruit juice, tea, neat on the rocks or with hot water.
8 / (90ml) • 60 / bottle (750ml)

Towari • Prefecture: Miyazaki
Type: Buckwheat
Sweet aroma of buckwheat followed by a round and lush palate . Try it neat, on the rocks or with warm water.
11 / (90ml) • 75 / bottle (750ml)

Since 1999, Jessica Furui has worked in several Japanese restaurants in a variety of capacities ranging from a server and sushi chef to a sake consultant. During that time, Jessica traveled to Japan several times to tour and work in various sake breweries all over the country. These experiences fueled a burning passion for sake and the families surrounding sake production and its rich history. Shortly thereafter, Jessica found herself at the helm of one the most extensive sake lists in America, Ozumo San Francisco.

She elevated an extensive sake program from very good to great by balancing the sake program between mainstream, high production producers with boutique, family owned breweries that have been passed down from many generations. Jessica Furui was coined “SakeMama” by several of Ozumo regulars due to her zeal and unyielding commitment to sourcing some truly unique sakes of varying styles.

In 2008 Jessica decided it was best to bolster her passion with credentials by completing the Level 1 Sake Professional Certification followed by Level 2 Certification merely one year later.

In 2009, Jessica was humbled by an invitation to participate as a judge for the U.S. Sake Appraisal, the largest annual sake tasting competition outside of Japan. She and just nine other judges were responsible for evaluating the new releases and categorizing them based on quality.

As the Director of Sake for Ozumo and Bamboo Izakaya, she hopes to develop a rich sake culture and appreciation for Japanese food culture. 

Groups & Private Dining

The flexible menu and versatile space make Bamboo Izakaya a perfect choice for any special celebration. Full restaurant buyout available!

Capacity
Genki Room: 5 
Hidari Room: 8 
Migi Room: 10 
The Den Room: 30 
The Main Room: 30 
Robata/Sushi Bar: 13
Ocean Patio: 40 seated or 60 reception

Events & Promotions

Bamboo Izakaya Happy Hour
Time: 2:30pm - 5:30pm
When: 7 Days a Week

SAKE
Kigen Hot or Cold $5
Masumi $6
Ozumo Trapeza $6

BEER
Sapporo Draft $4

WINE
New Harbor, Sauvignon Blanc $7
Casillerio Diablo, Chardonnay $7
Once Upon a Time, Red Blend $7
Hayman & Hill, Cabernet Sauvignon $7

EATS
VEGGIE SKEWERS $7
zucchini, onion, shishito, tomato

MAKI SET $9
spicy tuna, california roll, sake-avo

SKEWER COMBO $10
beef, salmon, chicken, meatball

NIGIRI SET $10
albacore, sake, hamachi, ebi

MEGAMAME EDAMAME $5
big bowl of fresh steamed soybeans served warm or sautéed with soy and garlic

COCKTAILS
RED LANTERN $6
Vodka, gin, cranberry, orange and grapefruit juice

GIDDY GEISHA $6
vodka martini shaken with lychee juice and passion fruit puree

SUMOKAZE 6
vodka and muddled shiso leaf, shaken with Japanese yuzu juice, served up with a shiso leaf garnish

 

Please check our Facebook page for special events.

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