Izakaya Gives the 500 Block a Tasty Upgrade

You don’t need to know the meaning of the word izakaya to experience it. Bay City restaurateur Roy Pfund makes it a natural feeling for anyone who passes through his doors. 

Izakaya, for the uninitiated, are “casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern,” according to Wikipedia. Pfund adds, “The term combines iru (to stay) and sakaya – sake shop, as a place where people could drink sake and enjoy food on the premises.” 

For Pfund, izakaya embodies the spirit of people gathering and enjoying good food and drink. He’s not interested in turning over a certain number of orders in a night. “We’re not a churn and burn kinda place,” he says.

Pfund’s committed passion is reflected in his mission, even if it is tinged with a bit of selfishness, he’ll freely admit. “When I moved back to the area, I wanted to open a sushi restaurant because it’s part of my diet.”

Before graduating from Pinconning High School, Pfund already knew he wanted to be a chef. At 18, he started a string of restaurant jobs, thus beginning his ascent up the culinary ladder. He moved west in 1989, landing in Colorado, then Scottsdale, Arizona, where he stayed for 15 years before following opportunities to Nashville, the Carolinas, and even the Bahamas for a period of time.

“I mostly worked in private clubs, learning the discerning tastes of high-net-worth individuals,” he recalls. Scottsdale was where his sushi journey started. “I had a partnership, a high-volume teppanyaki-style Japanese restaurant. We had a huge sushi bar. It was a $6.5 million operation.”

Upon returning to his hometown after more than 30 years specializing in the art of sushi, Pfund was determined to find his niche in the local economy. “I had my friends telling me, ‘You’re giving Bay City too much credit.’ I said, I don’t think so. There’s a need for it. People leave the bubble of Bay City, and they experience sushi all over the country and beyond.”  

Pfund’s aptly named sushi restaurant has gained a steady and loyal following since he opened in December 2024. All diners, from sushi fanatic to mildly adventurous, will find something to like. “The kitchen has a nice orange chicken, handmade dumplings, and we have great fried rice. The menu is small; we have vegetarian options as well,” he says.

“A lot of people who are getting introduced to sushi, their first experience is at Meijer or Kroger.” Pfund says he has no qualms about that. “Actually, I like it because it introduces people to a new cuisine. It sparks an interest, and that’s where [we] come in, when they wanna try the real stuff.”

Pfund admits his main focus is a customer like himself. “I’m going after the people who are really familiar with sushi.” He keeps the menu small but varied. “We’ll have California rolls, but we also get really good fish.” 

Sourcing the proper vendors was one of the most crucial components to Izakaya. Pfund has direct relationships with suppliers: He orders from what is freshly available, to be flown to the Midwest and driven to his kitchen in Bay City the next day. 

“What’s the [typical] seafood scene [in mid-Michigan]? “Walleye and perch,” he answers rhetorically. Not the preferred building blocks for sushi. “Our fish – fresh tuna, yellowtail, salmon – is sourced from Detroit and Chicago. It’s flown in fresh and driven up to the restaurant the next day.” 

His recommendation to adventurous first-time diners? “Our daily specials are always worth getting,” he offers without pause. It all depends on the quality of the catch that week and what he orders. He gets the list of what’s available on a Tuesday or Wednesday. That night, he studies the list and places his order. “I’ll send a message to my contact, and they’ll have it here by Thursday for the weekend.”

Sometimes he can get uni, a prized sea urchin delicacy. “If I get [uni], I’ll sell out.” Same with Kanpachi or baby yellowtail. “When I receive it, it goes on the specials.”

As for catering between the novice and experienced sushi lover, Pfund says it takes just a brief conversation to know enough about a diner to recommend something that will connect with their taste buds. 

His secret to reaching the local customer? A brief check-in. “There are all types of clientele here,” he says. “It takes just a quick conversation [to identify] someone’s preferences and level of comfort.” 

Izakaya is located in the newly christened 500 Block Building that formerly housed VNO Wine Warehouse and Coven before Pfund purchased the property from Greg Kimbrue in a deal finalized in January 2026. The roughly 3,600-sq.-ft. space also houses Chapterhouse and Pfund's Sandwich Company. 

Chapterhouse, situated between the restaurant and sandwich shop, is a convertible space equipped to host gatherings (private parties, business meetings, showers, weddings) of up to 80 people. The venue also hosts special events, such as regular “Sip ‘n’ Swirl” evenings with local artist Sean Gallagher. 

“He provides a subject, canvas, and painting supplies,” explains Pfund. “It’s a guided painting experience like [PBS personality] Bob Ross, with wine and charcuterie.” 

Speaking for the sandwich side of the business, Pfund says he wanted to keep the remainder of the floor space productive. His solution was to introduce a shop serving artisan sandwiches with ample portions of quality, locally sourced ingredients whenever possible.

Sandwich creations run the gamut; selections worth a closer look include the Mack Attack (turkey breast, house boursin spread, pesto, and arugula on ciabatta), Mojo Cubano (roasted pork, pickled vegetables, cilantro, and spicy mayo on French bread), and the epicurean-minded Salmon Avocado Toast (baked salmon, caper aioli, arugula, tomato, and avocado on sourdough). There are no fewer than four iterations of grilled cheese sandwich, and there’s a “build-your-own” sandwich option for patrons who want to create something all their own. 

“We’re going after a neighborhood feel,” summarizes Pfund, referring not only to Izakaya, but all of the businesses under the 500 Block umbrella. 

On the restaurant side, look for regular ramen noodle nights to make a comeback after the summer. There is also a rotating selection of infused sake. “Right now we have mixed berry, mango-orange, pineapple, and watermelon - those change throughout the season. In the summertime, we take advantage of what’s available locally.”

While Pfund has no shortage of ideas for the future of the 500 Block, his focus is currently on establishing the restaurant’s reputation. “We’re not trying to do quantity. We typically shut off take-out orders on Friday and Saturday nights. It takes away from the in-house dining experience,” he states.

“A chef-driven restaurant has a completely different feel,” he summarizes. “I’m hands-on, out in front, talking with customers. It’s different. There’s a food-forward effect to that.” 

Located at 512 E. Midland Street, Izakaya is open Wednesday - Saturday (Tues-Sat. during fall and winter) from 5 - 9 pm. Pfund's Sandwich Company, located at 508 E. Midland Street, is open Tues-Sat. from 10 am - 3 pm. Event booking for Chapterhouse is handled through Izakaya.