A winding road into the mountains above Santa Fe leads to Izanami, an establishment that feels less like a turn off the highway and more like a turn into the Japanese countryside. Part of Ten Thousand Waves, a mountain spa resort modeled on Japanese hot spring retreats, it shares the same tranquil spirit. The setting is serene, surrounded by piñon and juniper trees, with architecture that feels timeless. Guests from the spa sometimes arrive for dinner still in their robes, a detail that speaks to the relaxed atmosphere that underlies the precise cooking. The dining rooms offer a variety of perspectives, from tatami floor seating to an outdoor deck with some of the best views in the city. The food is modeled on the Japanese *izakaya*, a type of tavern where small plates are meant for sharing and lingering over drinks. It is not a conventional sushi bar; the kitchen focuses on inventive, seasonal plates prepared with locally-sourced meat and produce. This commitment to freshness is clear, with nearly everything, from desserts to condiments, made in-house. This philosophy has earned the establishment recognition from the Michelin Guide for its distinct culinary point of view. Offerings like tender, miso-marinated sea bass and house-made gyoza reflect a thoughtful interpretation of Japanese flavors and have become well known. Two elements in particular have come to define the Izanami offering. The first is its collection of artisanal microbrew sake, widely considered one of the most extensive and thoughtfully selected in North America. The second is the kitchen’s handling of wagyu beef. The dining spot has become known for its ishiyaki-style preparation, where thin medallions of marbled beef are cooked by diners at their table on a hot stone. This interactive preparation presents high-quality ingredients with purpose in a peaceful environment.
