Azabujuban Italian sez

Name: Azabujuban Italian sez
Address: 3 Chome-10-2 Motoazabu, Minato City, Tokyo 106-0046, Japan, Tokyo
Price range: ¥7700 - ¥26400

麻布十番イタリアンsez

Coexistence of Italian and Japanese Enjoy dishes that maximize umami, paired with pairings by an international sommelier. *A 10% service charge is applied to all courses.

★ 5.0 (64) 📍 3 Chome-10-2 Motoazabu, Minato City, Tokyo 106-0046, Japan

Lunch

12:00 PM - 3:00 PM (Last entry 1:00 PM)

Lunch sez

A lunch course that fuses Italian and Japanese culinary elements. Dishes that bring out the umami of seasonal ingredients are served.

¥7,700 ≈ $49.00

Lunch sez sp

A special lunch course using more luxurious ingredients. Enjoy special dishes using Italian and Japanese techniques.

¥17,600 ≈ $113.00

Lunch shifuku

The ultimate lunch course, bearing the name "Shifuku" (bliss). A course meal using a generous amount of carefully selected high-quality ingredients.

¥26,400 ≈ $169.00

Dinner

6:00 PM - 10:30 PM (Last entry 8:00 PM)

Dinner sez

A dinner course themed around the coexistence of Italian and Japanese cuisine. Enjoy the flavors of each season's best ingredients.

¥17,600 ≈ $113.00

Dinner shifuku

A luxurious dinner course using the finest ingredients. A succession of special dishes filled with the chef's dedication.

¥26,400 ≈ $169.00

Xmas 2024

December/24/2024

Kue marinated in konbu

クエの昆布〆

With Shogoin daikon, nanohana, and Benimadonna orange

A cold appetizer of kue, a high-quality fish, marinated in konbu to condense its umami. Served refreshingly with Japanese winter ingredients such as Shogoin daikon and nanohana.

Straw-seared winter yellowtail with misticanza

寒鰤藁炙りのミスティカンツァ

Celeriac and clam sauce

A dish featuring seasonal, fatty winter yellowtail (buri) with its skin seared over straw for a smoky aroma. Enjoyed with a flavorful sauce of celery and clams.

Tagliatelle with the world's finest Alba white truffles

世界最高峰アルバ産白トリュフのタリオリーニ

A pasta dish luxuriously made with Italian Alba white truffles, considered the finest. Tagliatelle is a thin, flat pasta, allowing you to enjoy the rich aroma of truffles.

Kobako crab risotto

香箱蟹のリゾット

With petal mushroom and murame accent

A rich risotto made with the roe (outer and inner) of "Kobako-gani" (female snow crab). Mushrooms and herbs add an accent, enhancing the crab's umami.

Charcoal-grilled eel sez-style

鰻の炭火焼sez風

A unique style dish where Japanese traditional ingredient, eel, is grilled over charcoal for a fragrant finish. It features a crispy skin and fluffy flesh.

Sautéed Japanese beef fillet and foie gras

和牛ヒレ肉とフォアグラのソテー

With Kyoto baby turnips and orange napa cabbage

A Rossini-style main dish combining tender Japanese beef fillet with rich foie gras. Served with Kyoto vegetables, turnips, and napa cabbage.

Hazelnut and white chocolate gelato

ヘーゼルナッツとホワイトチョコレートのジェラート

A cold dessert combining fragrant hazelnuts and milky white chocolate. It has a rich and creamy flavor.

Chef's homemade Mizu Yokan and coffee

シェフ自家製水羊羹とコーヒー

A dish of Mizu Yokan, a type of Japanese confectionery, handmade by the chef. Enjoyed with coffee after your meal.

End of menu

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