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oma·​ka·​se

[ō-mə-ˈkä-(ˌ)sā] noun
1. according to the chef's choice
2. a series of small servings or courses (as of sushi) offered at a fixed price and whose selection is left to the chef's discretion

After a great success last summer with the pop-up restaurant amidst the historic alleys of Monopoli in Puglia, Azabu 10 now returns to offer a unique culinary experience, this time in the capital of Lombardy. Milan is the city where they will experiment with unconventional offerings, with funky vibes and always authentic creations by Chef Andrea Arcieri, alongside his team of experts.  One word, one philosophy: Omakase, a Japanese term that means "leave it up to you”; "trust the chef".
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Azabu offers a true culinary voyage, built on a blind-trust relationship with the chefs. A journey set in a venue with contemporary design inspired by Tokyo, boasting a futuristic 12-seat counter and tables with innovative and revolutionary features. These two settings correspond to two different culinary paths you can explore.

In addition to the traditional, classic, and indispensable Modern Omakase Experience, Arcieri and his team offer a tasting combination of Bites-style appetizers, Sushi & Sashimi, and main courses, there is more. All based on simple, incisive, and refined cooking techniques such as Binchotan charcoal grilling, tempura, and steaming.
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thingz Bar

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BAR
Sushi Tasting

Azabu 10 offers sushi à la carte and a menu updated weekly based on seasonal ingredients and the fish market, ensuring customers receive the best available products with constant evolution. The bar features a selection of Natural Wines, selected Sake, and signature classic cocktails with a Japanese influence to accompany the à la carte sushi tasting experience. The sushi menu includes Nigiri, Sashimi, and Tokyo-style Temaki.

Philosophy

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Azabu 10 is a contemporary Japanese cuisine in constant experimentation on the hunt for new creative dishes.
Azabu 10 presents itself as a bold, innovative alternative going against the current trends.
Azabu 10 breaks free from the constraints of Japanese tradition and embraces cooking methods from other cultures to achieve unique advantages.
Change and postmodern vision: these are the pillars of Azabu 10's philosophy. Here, traditional taboos are shattered and surpassed by harnessing Japanese preparation and techniques that enhance the offered products.
Rolled fish, targeted combinations of proteins of different types enhance the tastes and flavours on the menu. All accompanied by an insatiable quest for the world of raw fish and sushi.

Times

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In the month of December Azabu 10 will be open every evening from 7pm for dinner and on Friday and Saturday for lunch.

Azabu will be closed on the following dates:
3/4/5 December
25/26 December
From 31 December to 7 January
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The opening hours from January will be the following:
Monday to Saturday 7.00pm/11.00pm
Friday and Saturday from 1.00pm to 2.00pm
Closed on Sunday.

Azabu 10 will reopen January bookings from 15 December. For December 31st, if any customers have requests for personalized take away orders or private dinners, they can contact us.

Bookings

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Book a table

Menu

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A la carte
Set Menu
Lunch Menu

Team

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Andrea Arcieri

Arcieri was born in Milan and raised in his father’s seafood restaurant together with his two sisters. At the age of 20 he embarked on a transformative journey across Japan, England, and Spain, dedicating himself to studying and perfecting the intricate art of raw fish.

In 2022, after five years in London as a Head Sushi Chef, Arcieri launched Azabu 10, returning to his Italian roots to open a temporary restaurant for six months in Monopoli, Apulia, where he put his techniques to the test. Arcieri now returns to his native Milan to establish Azabu 10’s current restaurant 

Andrea Arcieri

Arcieri was born in Milan and raised in his father’s seafood restaurant together with his two sisters. At the age of 20 he embarked on a transformative journey across Japan, England, and Spain, dedicating himself to studying and perfecting the intricate art of raw fish.

In 2022, after five years in London as a Head Sushi Chef, Arcieri launched Azabu 10, returning to his Italian roots to open a temporary restaurant for six months in Monopoli, Apulia, where he put his techniques to the test. Arcieri now returns to his native Milan to establish Azabu 10’s current restaurant 

Andrea Arcieri

Founder & Chef Patron

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Andrea Arcieri

Nato a Milano classe 97’. Nasce, cresce e vive nel ristorante del padre Gianni Arcieri insieme alle sue sorelle Daniela e Cristina.
 
All’età di circa 20 anni decide di Viaggiare e intraprendere un lungo percorso tra Inghilterra, Giappone e Spagna, affinando le sue tecniche relative all’arte del pesce crudo.
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Nel 2022 dopo l’ultima esperienza Londinese, avvia il Progetto Azabu 10 attraverso un Pop - Up, nonché un ristorante temporaneo della durata di 6 Mesi in quel di Monopoli - vicino a Bari, in Puglia, mettendosi alla prova prima di aprire il suo attuale ristorante a Milano. 

Yuzan Tada Baldwin

Sommelier

Andrea Arcieri

Nato a Milano classe 97’. Nasce, cresce e vive nel ristorante del padre Gianni Arcieri insieme alle sue sorelle Daniela e Cristina.
 
All’età di circa 20 anni decide di Viaggiare e intraprendere un lungo percorso tra Inghilterra, Giappone e Spagna, affinando le sue tecniche relative all’arte del pesce crudo.
‍
Nel 2022 dopo l’ultima esperienza Londinese, avvia il Progetto Azabu 10 attraverso un Pop - Up, nonché un ristorante temporaneo della durata di 6 Mesi in quel di Monopoli - vicino a Bari, in Puglia, mettendosi alla prova prima di aprire il suo attuale ristorante a Milano. 

Alfredo Bonino

Head Commis

PARKING

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Parking is available in via Padre Gerardo Beccaro, 20126, Milan.
The parking lot is seven minutes walk from the restaurant and it costs ~2 euros an hour.

Gallery

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