Azabu Saotome

The cuisine at Azabu Saotome is proud of its omakase course that lavishly uses seasonal ingredients. Dishes featuring truffles skillfully blend Japanese and Western cooking techniques to bring out delicate flavors. In particular, the sea urchin truffle rice is a masterpiece finished in a clay pot, with its flavor being exquisite. Additionally, nigiri sushi is included in the course, allowing guests to enjoy a variety of dishes. Using high-end ingredients such as truffles and sea urchin, they offer artistic cuisine.

The interior of Azabu Saotome is a serene space highlighted by a counter made of Yoshino cypress, with bamboo walls creating a calming atmosphere. From the only 8 counter seats, guests can observe the delicate cooking techniques of the owner, Hiroyuki Satsuki, and enjoy a comfortable experience thanks to the appropriately distanced service. It is also an ideal space for special dining occasions. With a design that evokes the beauty of Japanese aesthetics, guests can savor a soothing time.

Owner chef Hiroyuki Saito began his training at Ginza Kyubey and has honed his skills in various countries around the world. In Hong Kong, he maintained a Michelin star for 10 years, and his newly opened Azabu Saito in Japan has also received high praise. Based on the skills and experience he cultivated at renowned restaurants, he finally opened his own establishment in Japan in 2020. His cuisine, which combines tradition and innovation, captivates visitors.

The owner, Hiroyuki Satsuki, is a master of Japanese cuisine and has received high acclaim worldwide. After training at a renowned restaurant in Ginza, he gained experience at places like Okura Amsterdam and restaurants in London, and he maintained a Michelin star in Hong Kong for 10 years. In 2020, he opened Azabu Saotome, where he possesses the talent to create innovative dishes while valuing the traditions of Japanese cuisine. His dishes are truly works of art.