Azabu takes its name from a historic Tokyo district known for blending tradition with modern commerce, a theme it carries into its Miami Beach home inside the Marriott Stanton on Ocean Drive. The restaurant is built as two distinct experiences under one address.
The main dining room and Bar Azabu serve nigiri, sashimi, and robata-grilled dishes alongside a sake and Japanese whisky list, in a cozy, dimly lit space with both indoor and outdoor seating. Dishes like thinly sliced hamachi with jalapeño and a nigiri platter are available a la carte for guests not doing the full omakase.
That omakase happens in The Den, a separate 18-seat room within Azabu run by chefs Anthony Esquivel and Yoshitaka Ito. Service is split into two seatings a night, with fish flown in from Japan and courses built around Edomae-style technique.
The main dining room and Bar Azabu serve nigiri, sashimi, and robata-grilled dishes alongside a sake and Japanese whisky list, in a cozy, dimly lit space with both indoor and outdoor seating. Dishes like thinly sliced hamachi with jalapeño and a nigiri platter are available a la carte for guests not doing the full omakase.
That omakase happens in The Den, a separate 18-seat room within Azabu run by chefs Anthony Esquivel and Yoshitaka Ito. Service is split into two seatings a night, with fish flown in from Japan and courses built around Edomae-style technique.