Omakase
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".
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.
thingz Bar
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
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.
Bookings
Menu
Team
Andrea Arcieri
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
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
Andrea Arcieri
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.
Yuzan Tada Baldwin
Sommelier
Andrea Arcieri
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
The parking lot is seven minutes walk from the restaurant and it costs ~2 euros an hour.
Gallery
