Japanese-style bar, eatery opening soon in KC. ‘Going to be delicious’
Nick and Leslie Goellner have spent a decent chunk of time in izakayas.
They honeymooned in Japan in 2014, then returned for their fifth anniversary.
And, in preparation for the opening of their new restaurant, they took their business partner Drew Little to Japan to visit several izakayas — probably 12 a day, Little estimated — and made notes of what they liked (and didn’t) at each one.
“This is a reflection of all the places we love about all the places we went to,” Little said, standing inside the izakaya-style bar and restaurant Anjin that’s soon to open at 1708 Oak St. in the Crossroads.
Nick offered a brief izakaya definition for readers who aren’t familiar: An izakaya is Japan’s version of an English pub, with drinks, small bites and a social vibe.
Anjin will serve a small, rotating menu with some cocktails and plenty of sake.
When it launches, Anjin will have about six to eight food items. Plus, a soft serve machine in the back of the bar will offer ice cream with Japanese-inspired flavors that will also rotate periodically.
The team behind Anjin is currently taste-testing a few items on the menu, but they hope to open sometime in July.
Though the targeted opening is quickly approaching, they’re not ready to share exact offerings just yet. It’ll be seafood-heavy with personal touches to dishes. Not quite authentic Japanese food, but Japanese-inspired.
Nick said it’ll have faint whispers of dishes at their other restaurant, The Antler Room.
“Just trust us,” he said. “It’s going to be delicious.”
The Goellners have been nominated for the James Beard Award three times for their work at The Antler Room, not far away at 2506 Holmes St. Little has worked at the restaurant since it opened in 2016, and he’s now hopping on as a partner in Anjin.
Some offerings on The Antler Room’s menu (which also rotates): cappelacci (coconut curry, shrimp, squid, saffron butter, crispy anchovies) and pan-fried skate wing (baby turnip and snap pea remoulade, miso brown butter sauce, smoked trout caviar).
While the Goellners and Little might emphasize quality at their restaurants, they don’t want Anjin to feel stuffy. It’s not a white tablecloth, wailing violin kind of place.
Nick pointed to the almost comically large sake bottles as an example.
“It’s like a celebration,” he said. “The last thing I want anyone to do when they come in here is feel like they have to whisper.”
The 1200-square-foot space fits a maximum of 20 customers, so reservations are encouraged, especially at first. The only seating is at a horseshoe-shaped bar that wraps around the kitchen, so customers can watch bartenders pour and chefs cook in front of them.
A teal tile backsplash, light-wood bar and cross-hatched wooden screens beautify the space.
The interactive kitchen-bar area aims to build social connection between the staff and diners.
“You’re sitting next to people at a bar, and all of a sudden, you’re having a conversation with them,” Nick said. “That is our favorite thing about that style of dining.”
About the name — “Anjin” means pilot. It’s a subtle nod to Nick’s family: His mother was born on a U.S. Air Force base in Tokyo.
But the word has a secondary meaning, which roughly translates to peace of mind. The team doesn’t want customers to feel intimidated, even if they’ve never set foot in a Japanese izakaya.
“We wanted something to be relaxed and warm, but to provide something that we love so much and that was missing from Kansas City,” Nick said.
This story was originally published June 29, 2025 at 5:00 AM.