Comments on: Kushiyaki Azuma, Sydney

By: Azuma, Chifley Plaza - eatshowandtell - Sydney food blog, restaurant reviews, food photography

Thu, 17 Sep 2009 05:15:22 +0000

[...] a while since I’ve met up with my favourite food buddy H. It was with H that I experienced 2 dinners in one night and an over-indulgent meal at Longrain, so to continue our theme, we decided to catch up over [...]

By: Kushiyaki Azuma And A Brush With Tetsuya @Not Quite Nigella

Kushiyaki Azuma And A Brush With Tetsuya @Not Quite Nigella — Wed, 16 Sep 2009 20:12:19 +0000

[...] what the actual Japanese eat day to day. I had read about Kushiyaki Azuma on Herecomesthefood and Eatshowandtell and armed with a list of things to order in my trusty Moleskine, we were [...]

By: Adam

Sun, 15 Mar 2009 12:23:26 +0000

The sake is called “Garyubai.”

“Garyu” literally means a “reclining dragon,” kind of like a “dark horse” in English (I think). “Bai” is the same as “ume,” the Japanese word for plum.

It’s from Shizuoka prefecture, and is made with Yamada-nishiki rice. That rice is generally thought of as the best, and usually results in a fruity sake.

The rice was milled down to 55% of its original size, which usually indicates a rather refined product.

Here are the other stats:

SMV: +2
Acidity: 1.5
Alcohol: 16-17%

Is it good?

I think it’s good to drink Garyubai at Azuma. I would ordinarily prefer something drier like Otokoyama (it’s slightly cheaper too), but Garyubai isn’t available in any other Sydney restaurants or bottle shops (as far as I know). I would probably rank it around the same level as the “Inaho,” which is the other sake that Azuma has in the same price range. I’ve written more about Azuma here and their sake here.

The important thing is, did you like it?

Adam’s last blog post..Azuma Regent (Again!)

By: Satsuma, Mandarin Club (Haymarket) | eatshowandtell

Satsuma, Mandarin Club (Haymarket) | eatshowandtell — Thu, 05 Mar 2009 14:07:06 +0000

[...] Friday. Howard and I, along with a couple of our friends were looking forward to trying the new Kushiyaki Azuma. Talking to a couple of people, I was assured that Azuma is usually quiet up until 8pm, so me being [...]

By: linda

Thu, 05 Mar 2009 02:43:36 +0000

Karen- I didn’t know that Azuma initially did not have a liquor license, luckily we waited a while.

Reemski- It was heaps fun although a little on the expensive side.

Arwen- Yeah that was the favourite dessert of the night, I wish I had been less full, so that i could try more =D

Karen- That’s the best thing about the experience, there’s always something to satisfy everyone

Chris- The set is definitely value for money, I agree, the more people, the better.

Simon- Photos courtesy of Howard =)

Foodie-central- I think the most dissapointing skewer would be the giblet, which is readily available and quite cheap at the butchers.

FFichiban- If you do decide to eat there, make sure to book in advance.

Lili- Ooh I can’t wait to read about your experience in Singapore. I love the variety of food available in Singapore, can’t wait to go back. Will be reading your blog for some reccomendations.

Y- It looked good, but unfortunately did not deliver. I think I prefer PIerre Herme’s one

Smileona- HAHAHAHAHAHA your sister is funny. We always get a couple of funny ones on the table that throw there left over shells back into the bowl. If ever you need people to accompany you for the azuma experience, I’m more than happy to go back again and again and again =D