Azito

will be visiting Azito on 25/8 for a dinner collaboration that combining refined traditional Japanese techniques and seasonal ingredients with creative flavors.

Details:
25/8 Sunday at Azito

Dinner (18:30open, 19:00start)- HKD2980+10%

Reservation via Azito’s online reservation system.

Chef has invited two friends Chef Taniguchi and Chef Omine, the helm of Kanesaka Hong Kong, for a collaboration to refine Japanese culinary experience.

Details:
25/8 Sunday at Azito

Dinner (18:30open, 19:00start)- HKD2980+10%

Reservation via Azito’s online reservation system.

On 7/8 and 11/8, we are thrilled to present a Four Hands Crossover with chef Kin Chan and the 寿し雲隱 Sushi Kumogaku team.

We will host Chef Kin Chan of at Azito on 7/8, while our chef Yoshii Tomiaki will work at Kumogaku on 11/8.
The collaboration will be available for both lunch and dinner service, while 7/8 we will present a lighter weekday lunch.

Details:

7/8 Wednesday at Azito

Weekday Lunch (12:00 open, 12:30 start) - HKD1,580pp+10%
Dinner (19:00 open, 19:30 start) - HKD2,800pp+10%

11/8 Sunday at Kumogaku

Lunch (12:00 open, 12:30 start) - HKD2,800pp+10%
Dinner (19:00 open, 19:30 start) - HKD2,800pp+10%

Reservation will start from 10/7 15:00 sharp via respective restaurants reservation system.

We are all very excited to host you for this special collaboration.

See you soon.

Due to the enthusiastic response of our first collaboration, all reservations are full.
Thank you for your support!

Stay tuned with us for the upcoming events.

Our chef Yoshii Tomiaki is collaborating with chef Daisuke Mori, the acclaimed French-Japanese cuisine chef for a unique culinary crossover.

Together, they will present an extraordinary seasonal menu that showcases the freshness and elegance of Japanese cuisine.

3rd & 6th July. From 6:30pm.
7th July. From 5:30pm.
Reserve via the link in bio.
(Online reservations only)

飛騨牛、京都賀茂茄子、胡麻出汁、自家製ラー油
Hidagyu, Kyoto Kamo Eggplant, Sesami Broth, Homemade Chili Oil

日本鮑、毛蟹、芋茎、グリーンアスパラ

Japanese Abalone, Hairy Crab, Taro Stem, Green Asparagus

酒菜
焼き万願寺唐辛子、煮蛸、バチコ、新小芋、鱧寿司

Grilled Manganji Pepper, Simmered Octopus, Bachiko, Young Toro, Pike conger Sushi

伊勢海老藁焼き、雲丹、キャビア、海老味噌
Straw-grilled Japanese Spiny Lobster, Sea Urchin, Caviar, Ebi Miso

#割烹 #和食 #日本料理 #懷石料理 #季節の味

日本は春が終わり、初夏の季節になってきました。夏を代表する食材を用意しております。

In Japan, spring has come to an end and the season of early summer is upon us. We have prepared summer’s representative ingredients for our June menu.

#割烹 #和食 #日本料理 #懷石料理 #季節の味

グツグツ
フカヒレ、鮑、伊勢海老、すっぽりスープ
Shark Fin, Japanese Spiny Lobster, Soft-shelled Turtle Soup

#割烹 #和食 #日本料理 #懷石料理 #季節の味 #香港美食

唐墨とキャビアの手打ち蕎麦
Karasumi & Caviar Handmade Soba Noodles

酒菜
粽寿司、目光一夜干し、半生バチコ、新小芋
Chimaki Sushi, Mehikari dried overnight, Half Raw Bachiko, New Small Taro

#割烹 #和食 #日本料理 #懷石料理 #季節料理 #香港美食

蛤吸い
Hamasui - Hamaguri Clam Soup

#割烹 #香港美食 #廚師發辦

The exquisite Azito Kyoto Style Lunch

The finest white rice in Hong Kong is accompanied by a delightful array of "Obanzai" side dishes and a selection of tantalizing main courses. In the culinary world of Kyoto, "Obanzai" is a term that embodies the essence of ready-made dishes, traditional side dishes in Kyoto's home kitchens, and the comforting meals prepared by mothers.

Chef Tomi of Azito has masterfully reimagined and elevated his childhood memories of "Obanzai," infusing them with a touch of nostalgia and innovation. Alongside these delectable side dishes, he presents a curated selection of main courses: Simmered Kichiji Rockfish, Grilled Eel, Azito style Miyazaki Wagyu Sukiyaki, and Fried Abalone in Dashi Broth, and served with Highest Quality Koshihikari rice from Minami-uonuma, which is cooked in a earthenware pot by the Mr. Nakagawa Ippentoh, a leading 9th generation earthenware pot artist in Japan.

We look forward to serving you this extraordinary dining experience.

The exquisite Azito Kyoto Style Lunch

The finest white rice in Hong Kong is accompanied by a delightful array of “Obanzai” side dishes and a selection of tantalizing main courses. In the culinary world of Kyoto, “Obanzai” is a term that embodies the essence of ready-made dishes, traditional side dishes in Kyoto’s home kitchens, and the comforting meals prepared by mothers.

Chef Tomi of Azito has masterfully reimagined and elevated his childhood memories of “Obanzai,” infusing them with a touch of nostalgia and innovation. Alongside these delectable side dishes, he presents a curated selection of main courses: Simmered Kichiji Rockfish, Grilled Eel, Azito style Miyazaki Wagyu Sukiyaki, and Fried Abalone in Dashi Broth, and served with Highest Quality Koshihikari rice from Minami-uonuma, which is cooked in a earthenware pot by the Mr. Nakagawa Ippentoh, a leading 9th generation earthenware pot artist in Japan.

We look forward to serving you this extraordinary dining experience.

The dishes on the April menu will feature the rare seasonal ingredient- Hana Sansho.
Introducing the ‘Hana Sansho x Matsusaka Wagyu Sirloin Hot Pot,’ this combination of the unique aromatic spice and one of Japan‘s top three Wagyu beef will undoubtedly captivate your palate.

Make reservation:
https://inline.app/booking/azito/azitocentral

For inquiries, please call +852 2886 0186.

The dishes on the April menu will feature the rare seasonal ingredient- Hana Sansho.
Introducing the ‘Hana Sansho x Matsusaka Wagyu Sirloin Hot Pot,’ this combination of the unique aromatic spice and one of Japan‘s top three Wagyu beef will undoubtedly captivate your palate.

Reservations can be made via the link in the bio.
For inquiries, please call +852 2886 0186.

〜春の野菜〜
フランス産ホワイトアスパラ、トマト、蕨、防風、黄身酢、蛤スープゼリー

French White Asparagus, Tomato, Bracken, Glehnia, Egg Yolk Vinegar, Clam Soup Jelly

〜グツグツ〜
伊勢海老、鮑、胡麻豆腐、すっぽんスープ、小鍋仕立て
グツグツとは日本語の擬音語のひとつで煮えたぎっている意味。
Azitoの最初の料理はいつも暖かい料理から始まります。

Japanese Spiny Lobster, Abalone, Sesame Tofu, Soft-shell Turtle Soup, Small Pot
“グツグツ” is a Japanese onomatopoeic word for the sound of boiling.
The first dish at Azito always starts out with a warm dish.

Azito cordially invites you to join us for an exclusive collaboration dinner with Louis XIII on March 19th at 7:00 PM. Kindly RSVP to experience the Louis XIII with Japanese Omakase at Azito. We look forward to welcoming you!

Azito誠摯邀請您參加於3月19日晚上7點與Louis XIII合辦的限定晚宴。請盡快留座以體驗Azito為 Louis XIII特別推出的Omakase組合。我們期待著您的光臨！

$2,800 / Per Person
Dinner Session at 7:30pm-10pm

Limited Seats available, pre-reservation required with deposits.

The peak season of Matsuba crab(松葉蟹) lasts only until March. We are currently taking reservations for the special course featuring Matsuba crab for your final chance of the year.

It is available from March 1 to March 31.

For course enquiries, please call 2886 0186, or click the link below for reservations:
https://inline.app/booking/azito/azitocentral

Dear all valued customers,

Please be informed that Azito will be closed for Chinese New Year’s Holiday from
10th February 2024(SAT) to 12th February 2024(MON).

We will resume business on 13th February 2024(TUE).

We wish you all a happy and prosperous Chinese New Year of the Dragon!

子持ちヤリイカ、山独活、フルーツトマト、菜の花、キャビア、貝出汁ゼリー
Spear Squid with Roe, Yama Udo, Fruit Tomato, Nanohana, Caviar, Clam Soup Jelly

日本の無農薬野菜胡麻和え
金美人参 - 北海道
聖護院蕪 - 京都
吉川牛蒡 - 滋賀
自家製唐墨

Japanese Pesticide-free Vegetables with Sesame Sauce
Kinbi Carrot - Hokkaido
Shogoin Kabu - Kyoto
Yoshikawa Burdock - Shiga
Homemade Karasumi

超希少白甘鯛、海老芋唐揚げ
Super Rare White Tilefish, Deep-fried Ebi-imo

活け伊勢海老炭焼き、ホワイトアスパラ
Charcoal-grilled Live Spiny Lobster, White Asparagus

フランス産鴨、京都九条葱鍋
French Duck & Kujo Spring Onion Hotpot

数の子、帆立、紅白人参、大根
Herring Roe, Scallop, Pickled Red Carrot & White Raddish

伊勢海老、海老芋、白味噌
Japanese Spiny Lobster, Ebi-imo, White Miso