The owner, Kimitaka Azuma has been a master of Japanese cuisine for 40 years. He opened the Azuma restaurant in Sydney in 1996 when at that time, Japanese food consisted of only sushi, tempura and teriyaki chicken. His restaurant served none of those things; instead the menu contained only authentic Japanese dishes that had not been seen in Sydney before. These days, Azuma is touted as one of the best Japanese restaurants
in the country.
People come from far and wide to try the omakase degustation menu. With eight courses for lunch and a stomach-stretching 10 courses for dinner, the feast includes seasonal tempura pieces, premium Wagyu sirloin steak and seared tuna. The a la carte menu features Azuma's famed deep-fried New Zealand flounder fillets and braised vegetables, quality Australian Wagyu beef. Truly somethng to write home about.