Azay

This week's dinner with hamachi crudo, black hawk wagyu, Shio koji jidori chicken, a cheese plate and fat bastard oysters!

👨‍🍳

Japanese Breakfast 🐟🥚🍆🥦🥕🍚

Dinner with Fat Bastard Oysters from Washington, topped with ponzu gelee, chives and momiji oroshi. Perfectly pairs with our Muscadet's high acidity and salinity.

Some beautiful dinner wines that we were able to visit in July, including Sancerre's Vacheron!

🌞the weather has been so nice recently for some outdoor dining

Hi Azay Family, Satoru here.

I am so, so grateful for my time here at Azay Restaurant. Although I will be busy with college life for the next few years, I will always cherish Azay's amazing food and environment. On a regular basis, I order two full entrees for myself because I just can't get enough. THAT is how much I love Azay's food. I took these photos while having dinner here last night.

Satoru joined us several years ago and has been with us every summer. On his first day he broke one of our light fixtures and since then he has graced us with his kindness and strength. In Japanese, there's a word yasashi that can be used to describe a person just like Satoru. Wish him luck as he is off to the east coast for college for his second year, where he plays hockey and eats all of the food in the dining hall.

New special😊! Chilled Ratatouille with Arabiki Sausage 🍅🍆🫑🍳🥖🥩
Vegetarian and Vegan options available

Dinner Service this week!

Local sardines and tomatoes on deck 🐟🍅
with shiso pesto and sherry vinegar

Bring your BFFs this Friday ✨❤️

There will be music, snacks and good vibes ☺️

Link in bio!

We will be back open tomorrow, Sunday August 11, from 11am to 1:30pm (last order).

❤️

Join us next Sunday as we host a Mago’s pop-up with some of their favorite hits like their avocado chashu burger and Teri burgers!

Mago’s Famous Hamburgers was a fast food place on Centinela Avenue in West Los Angeles, that served as a gathering place for so many in the 1960s, 1970s and 1980s.

If you have any memories of Mago’s, please drop them in the comments below!

All profits will be going directly to Chef Hui, who is directly supporting relief efforts in Maui by deeply connecting people to the food systems.

Pre-order link in bio!

226 East First Street
Starting at 5:30pm!

Sundays make us think of Calvin and Hobbes 🐅

Anmitsu! A delightful dessert with kanten jelly, fruits, mochi, an red bean, and black sugar syrup for summer days 🌞😋

Salmon and Marinated Ikura Donburi in deck for summer brunch 🌞🌞

We are proud to continue to exclusively serve the Koda Family’s Farms’ Organic Kokuho Rose as the rice that we serve for breakfast, lunch and dinner service.

Typically when we pick up our monthly order of rice from Robin, we talk about family business, community happenings and what we have been up to. In some ways, it can feel like we have known each other for generations since mochiko rice flour has always been present at our annual family’s mochitsuki rice pounding. We commend Robin and Ross for continuing their family’s legacy of rice farming and connecting us to our collective roots in agriculture.

We were originally introduced by a Japanese American community friend who is a cousin of the Koda’s and since then, we haven’t looked back and look forward to serving Koda Farms’ rice for many years to come.

Honored to be in company and community with these fellow restaurants ❤️

Ty ! 😋

We will be sunsetting some of our favorite dishes as we are in the thick of summer to make space for new ones!

📸 Hayashi Bourguignon🥩, Duck Confit 🦆, Fish of the Day 🐟

❤️

to Juneteenth dinner last month ✨😋

An incredible menu with pigfeet terrine, ridgeback prawns, quail, biscuits, chicken gizzards and sweet potato pie! 🥧

Our summer bento box with Chicken Teriyaki and somen ❤️🍗🌞

We will only be open today until 12pm today,

And will be at the .community matsuri later from 4-9pm!

Our recent sake tasting and pairing with head brewer James Jin and bites from chef 🍶😋

We are loving the Tempura Fried Maryland Blue Soft Shell Crab that comes with our breakfast, bento, curry and as a la carte!

Roasted Duck Breast a L'Orange on deck for dinner this weekend.

Reservations at 213.628.3431 ☎️

We are so excited to host Danielle and Pablo for a thoughtful and intimate Juneteenth dinner this Sunday. ♥️ Info below!

We invite you to celebrate Juneteenth early with us in Little Toyko. On Sunday, June 16th, at 7:30PM, the lovely family behind (226 East First Street) will open their doors to de Porres and our guests. If you attended our 2019 Juneteenth feast, much of this menu will look familiar. The fact of the matter is that we could hardly improve upon the pig feet terrine and smothered quail with oyster cornbread dressing and greens. We’re adding a bisque made with wild local ridgeback prawns. As for the chicken gizzards cooked confit, they became a staple of my cooking the year I spent back in Louisville. Although I grew up eating deep fried gizzards, I found that when prepared this way, they become more tender without losing their rustic charm. They’ll complete a salad of farmers’ market lettuces, shallots, and herbed buttermilk dressing. We’ll finish with sweet potato pie and two ice creams because… why not?

Tickets are $120 without pairings and $150 with. Guests can also order butter pecan or vanilla ice cream for takeout at $16/pint. There is no charge for corkage. While we cannot accommodate all diets, we are offering a pork-free menu.

Skip lunch. Come hungry!

The pleasure will be ours.

Danielle and Pablo

Link in bio

This weekend's hours
Saturday:
Brunch 9am-1:30p last order, Dinner 5:30p-7:30p last order

Sunday:
Brunch 9am-1:30p last order

Taking reservations for tonight and tomorrow!
☎️213.628.3431

Reservations!

WEEKENDS: Advanced reservations recommended but we do accept walk-ins, with a wait time based on the number of reservations and walk-ins.
WEEKDAY: We accept same day reservations and walk-ins.

We accept reservations via phone (323.804.1449), email ([email protected]), and instagram.
Please provide a name, date, preferred time, party size and any relevant notes.

Please arrive on time or kindly notify us if you are delayed.
Late reservations (15 minutes) will automatically be added to the waitlist.

Reservations are free to make and free to cancel.

Also, how beautiful are these peaches and apricots.

Join us on Saturday, May 25, for an evening of sake with James Jin from Nova Brewing, Los Angeles' first sake brewer and food pairings from chef Gary Matsumoto.

We were introduced to by our good friends, Yakipapis, and after several years of seeing them at our favorite Little Tokyo community event, LTSC Sake Festival, we started off our sake program at Azay with Nova Brewing's Gravity and Eclipse. The intention and care put into the sake provides an experience that is refined with the familiarity of comfort.

We are really excited to be partnering with James and Emiko of Nova for their dedication to craft delicious and thoughtful sake with a wide range of expressions, from their award winning Gravity and Eclipse to their newly released Doburoku, an ancient style of nigori sake that is 100% unfiltered.

Link in bio!

We will be closed for lunch today to fulfill a catering order. We will be back open tomorrow with our regular hours. See you then! 🤗

This weekend’s special is Gary’s Portuguese Bean Soup, a beloved dish widely enjoyed in Hawai’i.

A portion of proceeds will go to Chef Hui, a project of local cooks and food service projects throughout Hawaii coming together to serve their community and deepen their connection to the food system. The project supports farmers, independent producers, and land based organizations and other like-minded folks, as they share the pursuit of a more resilient and compassionate world.

Thank you to everyone who came to our first Kasuzuke Tsukemono workshop 🥕🥒😋

Stay tuned for our next one, next month 😊

Nanohana (from ) on deck for dinner service this weekend starting tonight!

Loving our easter basket haul today🐇🧺🌱