Both Azabu Ponsonby and Azabu Mission Bay have long been known for serving up some of the best food in town, and while the two outposts are distinct, the signature blend of Japanese and Peruvian flavours across both hit the mark every time. Here at Denizen, we’re long-standing members of the Azabu fan club, and were thrilled to discover that both eatery’s menus have been refreshed for the season ahead.
If you feel inspired to indulge, we’re giving away a table for four at the locale of your choice to sample the delectable new fare on offer. Enter here.
We were fortunate enough to preview the new dishes ourselves this week, and can say with conviction that this is an occasion worth celebrating. While firm favourites still remain (yes, including the volcano sushi roll), there are a raft of new dishes — dreamt up by the clever team in the kitchen — sure to satisfy.
Across both venues, additions include new sashimi and sushi rolls, inspiring you to shake up your usual order. From spicy salmon tartar with crispy rice and wakame and tuna tataki with rocoto ponzu and blackened avocado on the sashimi front, to salmon and tempura prawn maki with cucumber, spicy mayo and teriyaki sauce, and vegetarian miso tofu with pickled daikon, spring onion, cucumber, and wasabi carrot rolls — there is plenty to make your way through, many of which are set to become instant classics.
New small plates comprise indulgent yet light popcorn prawn tempura with chilli yuzu mayo, lemon, and wasabi pea furikake, beef tataki with garlic, ginger, chilli ponzu, braised shiitake and radish, chicken and prawn dumplings with chilli vinegar soy and spring onion, and moreish beef and ginger gyoza with Szechuan soy and pickled cucumber.
One stand-out main is also joining the fold — a crisp, tender pork belly paired perfectly with ginger apple puree, soy caramel, red cabbage, cucumber, coriander, and lime soy. This particular creation is a delight, and is not to be missed.
A smattering of delectable sides also join the menu, including an unexpectedly delicious braised cabbage with kombu soy butter and green mayo, alongside a seasonal grilled baby gem with black vinegar sesame dressing, radish, spring onion and nori, and a warming steamed broccoli served with tobanjan dressing and sesame cream. Sublime.
