While Azabu‘s two outposts in Ponsonby and Mission Bay are distinct, each boasting its own unique vibe and offering, the two venues do have one thing in common — utterly delicious fare. Two of Auckland’s most consistently popular and universally beloved dining spots, the signature blend of Japanese and Peruvian flavours and dishes at Azabu hit the mark every time, and trust us when we say that we have visited enough to say this with conviction. Just last week, we were lucky enough to sample their delicious new menus for the season ahead, and they may just be their best yet.
Adding to the menus that we all know and love are a raft of tantalising dishes that play into Azabu’s slightly lighter take on Japanese cuisine, dreamt up and perfected by the talented chefs and designed for the cooler, cosier days ahead. Across both venues, fresh additions include a 250g scotch fillet Yakiniku, served with Japanese chimichurri and wasabi salt, as well as a particularly delicious Japanese Cross Breed wagyu that is paired perfectly with truffle sesame ponzu and yuzu kosho soy.
Perfect for those who seek out seafood, an impossibly fresh Snapper Katsu Tempura paired with chilli sesame soy, ginger, coriander and lemon has been added to the menu that is truly melt-in-the-mouth delicious. A Tuna Tiradito has also joined the ceviche & tiradito menu — a dish that sees the freshest tuna served with smoked tosazu wasabi soy, ginger, green chilli, radish and sango.
Elsewhere on the menu, a delectable, flavour-packed Honey Soy Pork Belly features, and is the dish that comes most highly recommended by the clever chefs. This super saucy take features perfectly cooked pork belly which is paired with pickled daikon, red cabbage and yuzu mayo, and is a taste sensation that must be ordered.
New sides include a delicious Grilled Courgette with garlic soy butter, red miso glaze and black sesame, which, while relatively simple, certainly delivers on the flavour front, and is a delicious addition to a sharing table.
Of course, Azabu’s new dishes are best when enjoyed with an ice-cold Asahi, a sake, or a satiating cocktail — and luckily, a number of the latter have been imagined to pair beautifully with the new menu. The Spicy Mango Margarita, served on tap, is a subtle but tasty drop that suits the umami flavours well, while the Rozu with vodka, lychee puree, rose liqueur, lime and vanilla boats more complex flavours that work well with light, fresh fish and sushi. Our preference, though, was the unique and utterly quenching Celestial Dragon — a heady mix of spiced tequila, dragonfruit puree, amaretto and yuzu. Not for the faint of heart, this lively libation is sure to fire up your tastebuds.
And if, after all of that, there’s still space for more, the chocolate tart with miso ice cream is as flavourful as it looks, and is the perfect high note on which to end an entirely satisfying meal.
So, get some friends together and make for one of Azabu’s venues to experience its delightful new dishes for yourself. Consistently delivering inventive, delicious new menu items drawing us through the doors time and time again, Azabu continues to prove why it’s one of the City’s top eateries. And we wouldn’t expect anything less.
