Azabu

A complete tasting menu offering a Japanese culinary journey. It includes an amuse-bouche, a steamed egg custard (chawan-mushi), and a selection of starter, main course, and dessert of your choice.

A luxurious menu focusing on fresh raw fish. In addition to the standard menu items, it includes an assortment of finely sliced sashimi.

For hearty appetites or the curious, this menu allows you to choose two different starters before the main course, offering a wider variety of flavors.

A refreshing salad made of crunchy root vegetables (like daikon and carrot) and seaweed, seasoned with a light vinaigrette.

Eggplant slowly grilled until melting, covered with a caramelized sweet and savory miso sauce. A classic of Japanese cuisine, rich and flavorful.

Minced chicken meat balls or patties, seasoned and grilled, often topped with a sweet soy sauce (tare). Tender texture and umami taste.

Slices of lotus root sautéed or grilled, served with melted cheese and garlic. The lotus root provides a unique crunchy texture.

Fried tofu served with a rich sauce based on miso and minced chicken meat. A comforting dish blending the sweetness of tofu and the full-bodied flavor of miso.

Assortment of mushrooms, including shiitake, sautéed or grilled to bring out their woody and earthy flavors.

White fish fillet marinated in miso and then grilled. The marinade tenderizes the fish and gives it a sweet and savory caramelized flavor.

Large grilled shrimp served with an aromatic shallot sauce. Firm flesh and iodized taste enhanced by the sauce.

Seared tuna steak, served rare or medium-rare, accompanied by wasabi to enhance the rich flavor of the fish.

Thin slices of pork sautéed with a ginger and soy sauce. A very popular dish in Japan (Shogayaki), flavorful and slightly spicy thanks to the ginger.

Grilled duckling fillet, seasoned with Shichimi Togarashi, a traditional Japanese seven-spice blend including chili, sesame, and citrus.

Pan-seared foie gras served on a bed of rice, drizzled with a sweet teriyaki-style honey sauce. A rich and melting combination of French and Japanese cuisine.

Grilled Wagyu beef (raised in Spain), known for its intense marbling and tenderness. Served with a tangy citrus Ponzu sauce to balance the richness of the meat.

The traditional Japanese basic accompaniment: a bowl of steamed white rice and a soup made from fermented soybean paste (miso).

A thick Japanese savory pancake made from shredded cabbage and batter, topped with pork or shrimp, cooked on a griddle and drizzled with special sauce and mayonnaise.

Fresh seasonal fruits cut into pieces and served in a light syrup infused with ginger for a spicy and refreshing note.

A Japanese variation of the Italian dessert. The mascarpone cream is flavored with black sesame, offering a roasted nutty flavor and a unique gray color.

Duo of ice creams with classic Japanese flavors: slightly bitter matcha (green tea powder) and sweet azuki (red bean) with a smooth texture.

A moist cake prepared with matcha green tea powder, offering a vibrant green color and a distinctive herbaceous taste.