Having entered the world of Japanese cooking when he was only 16 years old, Kimitaka Azuma expanded his culinary repertoire in Tokyo and Bangkok, before being lured to Australia’s by its fresh produce and growing restaurant culture. After opening his restaurant in Crows Nest - without sushi or Teriyaki on the menu – he opened Azuma Japanese restaurant in Sydney’s Chifley Square in the hope that Sydneysiders would begin to experience ‘real’ Japanese food. Here are his five favourite restaurants in Japan, including two in the town he was born.
Best freshwater fish: Amegen in Karatsu, Saga
For the best freshwater fish, you should head to Amegen in Karatsu, a town famous for its Karatsu-yaki pottery, and also where Azuma was born. Founded in 1838, the two Michelin-starred restaurant catches its fish in the Tamashima River and serves them on local Karatsu ware. During autumn and winter, you can enjoy Tsugani – local river crab.
1058-2 Hamatamamachigotanda, Karatsu, Saga, Japan
Best sushi: Tsukuta in Karatsu, Saga
Listed on the Michelin guide, Tsukuta offers the best sushi using only local fish. It serves guests a one-course menu that is totally up to the sushi chef and the seasonal produce on offer. Small dishes are perfectly matched with Sake.
1879-1, Nakamachi, Karatsu-shi, Saga, 847-0051
Best traditional Japanese cuisine: Ishikawa in Kagurazaka, Tokyo
Azuma’s tip for the best traditional Japanese cuisine is Ishikawa, a three Michelin-starred restaurant serving simple and pure flavours made with seasonal ingredients, which showcase each of Japan’s four seasons.
1F, 5-37 Kagurazaka Shinjukuku Tokyo
Best Izayaka-style food: Robotaya Ginmasa in Ginza, Tokyo
Located in the Gallery Center, Robotaya Ginmasa is Azuma’s favourite place for Izakaya-style food in Tokyo. The restaurant continually devotes itself to the history of Washoku (Japanese cuisine) served with omotenashi (hospitality).
Gallery center Building 7F, 6-3-2, Ginza, Chuo-ku, Tokyo, 104-0061
Best Soba restaurant: Sobakiri masa in Nishi-ku, Osaka
The owner, Masanori Takeuchi, used to work for Tetsuya’s in Sydney, but returned to Japan to grind soba noodles in his little soba shop in Nishi-ku. He grinds his own buckwheat and makes two variations of soba noodles: one including the buckwheat hulls, and the other without the hulls. Having earned a Michelin-star, Masanori also makes his broth from scratch, and ages his own sauces.
1-16-12 Utsubohonmachi Nishi-ku Ōsaka-shi Ōsaka-fu
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