Azuma Japanese Restaurant

Instead of seaweed, kinuta maki is made using sheets of daikon sliced so thinly that you can see its fibres. The daikon is wrapped around a centre of smoked salmon, almost like a light kimono in summer, and is served with a classic Japanese egg yolk and vinegar sauce called kimizu.

This silky dome of white sesame 'tofu' isn't actually tofu at all! Made from seasame paste roasted at a very low temperature and mixed with kudzu and water, this dish comes from the Japanese buddhist cuisine known as Shojin-ryori. Topped with creamy, in season, purple short-pine sea urchin from Tasmania, this dish can be enjoyed as part of our personalised omakase menu.

As official 'Japanese Food Supporters', we were proud to take the stage at the Premium Japanese Food Showcase at the Sofitel Sydney Wentworth on Monday night, which celebrated the return of Japanese wagyu to Australia after a 17 year hiatus! We can't wait to share this amazing product with you, so stay tuned for details on its arrival at Azuma.

Traditionally, nambanzuke is made using fish. To make this nambanzuke, Chef Azuma swapped out fish for plump Tasmanian pacific oysters, which before being fried, are lightly coated with starch, which helps them to soak up a delicious sauce of soy rice vinegar sauce with sliced onion, ginger and chilli. Enjoy this dish as part of our personalised omakase menu.

We're delighted to announce that uni season has arrived and not a moment too soon! These Tasmanian purple, short-spine urchins have a sweet flavour and melt-in-your-mouth texture, making them perfect for those who have never tried uni. They've even been known to win over many who say they don't enjoy sea urchin!

Featured on SBS Australia’s Food Safari, this dish combines lightly seared sashimi-grade bluefin tuna, Azuma's refreshingly tart ponzu dressing and finely grated white radish, onion and garlic crisps. All that's missing is a chilled Junmai Ginjo sake!

This set-up may look a little unusual but the classic Japanese chiffon cake needs to be cooled upside down in its pan so that it retains its height instead of collapsing! The result is a delightfully light and fluffy cake that we bake in two delicious flavours - vanilla bean and earl grey.

Made with eggplant that's been sliced in half, scored and coated with a sweet and savory miso glaze, Nasu Dengaku graces many a menu, from the most casual of Izakayas right through to Japan's finest dining establishments, and all with their own variation of this classic dish. The recipe for Azuma's umami-rich, deceptively simple dengaku miso is one that's been perfected over many years and is made using just 5 of the finest and highest quality ingredients. 1 - White miso from Kyoto (we can't tell you which one!), 2 - Dry sake, 3 - Hon Mirin, 4 - Organic egg yolk and 5 - Caster sugar.

Introducing our new Party Bento Box featuring shiokoji crispy chicken karaage, battered king prawn namban, teriyaki salmon, Wagyu steak, steamed seasonal vegetables and of course, edamame. Available for pick-up from the restaurant, the Party Bento Box is $95 and feeds 5 - perfect for your next office meeting, catch up with friends or family dinner. Call 9222 9960 or email azuma@azuma.com.au to place your order.

These are soft and buttery pieces of buri kingfish that have taken on a brownish hue from being simmered in a combination of ginger, soy and chilli.

Gently poached apples with a generous dollop of mascarpone flavoured with kinako - a type of flour made from soy beans that lends a sweet, mellow and deliciously earthy flavour.

Seared octopus with a smoky, charred crust paired with fresh ribbons of cucumber and a delicious, sweet, sour, and salty su-miso sauce.

A selection of freshly prepared nigiri, otherwise known as 'hand-pressed sushi.' Did you know? A sushi chef's hands must be slightly wet in order to properly press and mold these grains of vinegared rice into their perfect oval shape. Too much water on the hands will cause the rice to crumble, too little and it won’t stick together. The art of nigiri making takes many years of practice to perfect.

Sweet roulades of alfonsino stuffed with Kenchin tofu in a shallow bowl of Gin-an sauce - a delicate and subtle dashi-based sauce that is almost transparent.

Shiro Kin Wagyu boasts fine and delicate marbling, which gives it a tender, melt-in-your-mouth texture and a caramelised, buttery flavour. Served lightly seared with greens and a white sesame sauce as part of our Personalised Omakase menu.

A bowl brimming with Hamaguri Pacific white clams, steamed in a combination of sake and cultured butter.

Whatever the celebration, make it complete with one of our house-made cakes like green tea roll cake, chiffon cake or this Belgium chocolate mousse number topped with berries and dusted with icing sugar.

With the weather rapidly cooling down, a steaming bowl of ochazuke, which is made by pouring hot tea over rice, really hits the spot. Although ochazuke is a simple dish, its taste can differ greatly between Japanese eateries. For those looking to try a more sophisticated version of the traditional dish, Azuma's ochazuke can be enjoyed as part of our Personalised Omakase menu and is made from Japanese rice 'Masshigura', wild snapper, Azuma’s secret recipe of green tea soup and organic shiso leaf straight from Azuma’s own garden.

Book a seat at our intimate sushi counter and witness first hand the carefully choreographed display of dexterity, skill and precision that is sushi making.

A solid 4.5/5. Good quality food, unpretentious waitstaff & an adequately priced menu! Azuma sticks to its roots and does not try to overdo it. Some of the best tempura I've had A great dining experience overall :)