Yakisoba Azasu Ginza is located on the 11th floor of a building, just a walk from Ginza Station in Chuo Ward, Tokyo.
On June 5, 2025 (Thursday), I visited Yakisumi Ginza for a dinner.
An izakaya in Ginza where a sushi chef has won the Michelin star for 8 consecutive years.
The restaurant has various seating options, including counter seats, table seats, and private rooms, creating a stylish atmosphere.
The customer base is diverse, including both elderly and young people, as well as men and women. We also saw some foreign tourists who came from overseas.
Inside the restaurant, rhythmic JAZZ was playing.
Upon arriving at the counter seat with a view of Ginza's night view, warm mists and cold water were served.
The friendly and polite service provided by the staff at the restaurant is also very good.
I was served a standard course.
This is a course priced at 8800 yen including tax, with a service charge of 10%.
The first drink I ordered was a raw beer.
It was labeled as "Sapporo Black".
The foam is soft and fluffy, the water is extremely cold, and the taste is excellent, making it a refreshing experience.
The salad featured lettuce, cucumbers, green onions, purple onions, red radishes, and an egg white shaped like a cow. It was served with a dressing made from sesame oil, which added a delicious flavor to the dish.
The two special-namul dishes are mizuna and komatsuna.
Tender and with a good taste.
The two special kimchi items were Chinese cabbage kimchi and kakteki.
The cabbage kimchi has a crisp texture, with a spicy taste that is both tangy and pungent. The crunchy texture of the pickled vegetables is also quite pleasant.
Today's one-piece dish was a beef teriyaki stew.
It has a soft and rich taste, and the texture where the meat fibers break apart is very pleasant.
The crunchy texture of the green onions and the yuzu pepper enhance the umami flavor of the dish.
The Wagyu udon ketchup is extremely fresh, with meat that feels tender and smooth. The egg yolks have a smooth texture, and the sauce has a sweet flavor that is truly delightful.
The lemon nektitan salt was served with lemon, green onions, and loquat.
The beef teriyaki has a thick cut of meat, which bites easily with teeth. The juices of the meat seep out smoothly.
The grilled meat was served with three types of ingredients: natural salt, freshly ground black pepper, Azu's special ponjae, and Azu's special sauce for grilled meat.
The natural salt and raw pepper used in this dish come from the Ikoma Islands in Nagasaki Prefecture, along with Vietnamese-produced raw pepper. The Aza’s special ponzu vinegar is made using Ikara kelp and Katsuura seaweed, and it has been aged for 90 days. The Aza’s special marinade for grilled meat contains seven types of vegetables and fruits.
The set of three types of Wagyu beef included Ichibo, Ribu Makiki, and Lamp.
The lamb was moist and had a delicious flavor. The ichibo was soft and juicy, while the ribmaki had melted fat, allowing the rich taste to spread throughout the mouth.
The set of three types of beef hormones includes crispy beef, hormones, and the upper stomach lobe.
この料理は弾力があり、コリコリとした食感が特徴で、ピリッと辛い味付けがされています。
The organ meat has a rich sweetness that spreads throughout, while the liver is fresh and offers a pleasant taste.
Hormon has a special marinade that goes well with the grilled meat dishes at Azusa.
The cold noodles made with the ultimate broth feature white, thick noodles that are smooth and tender.
The crunchy texture of the cucumber, along with the fragrant and rich flavor of the broth, is truly delightful.
After eating, hot oshibori tea and warm showers were served.
Very delicious.
