A modern izakaya on Bridge Street in Tampa's Westshore Marina District, Rio Izakaya is built around two techniques it executes with unusual rigor for the market: yakitori grilled over Japanese binchotan charcoal, and fish dry-aged in house for up to thirty days before it reaches the counter. Premium chicken, Sakura pork, and Wagyu come off the live coals; selected fish is matured to a deeper, savorier register for nigiri and sashimi. Rice is milled fresh daily, the sake list is focused, and the cocktails are handcrafted. Early diners single out the chef's yakitori platter and the chef's nigiri selection. Dinner only, closed Mondays. Come for charcoal and patience, plainly stated.