Top Chef Selection ~Pioneers~
Azabudai: 'Janu Tokyo SUMI'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
"Janu Tokyo" opened in March 2024 in Azabudai Hills, the new Tokyo landmark drawing widespread attention, as the first sister-brand hotel of "Aman," one of the world's leading luxury lifestyle brands. We visited SUMI, located on the third floor of a separate wing of the hotel. Open the entrance door and you're overwhelmed by the impact of the counter seating built around the live kitchen, and by the superb location, where Tokyo Tower rises just beyond the large windows, close enough to take in up close. Head chef Otsuka-san gained experience at Japanese restaurants in InterContinental Tokyo Bay and other foreign-affiliated hotels before being appointed head chef of SUMI in August 2023. He works his craft every day at the live kitchen, cooking right in front of guests.
〒106-0041
1-2-2 Azabudai, Minato-ku, Tokyo
TEL: 050-1809-5550
Hours: 17:30-23:00 (L.O. 22:00)
Warm-Stone Kombu Broth, Tsugaru Duck, Lotus Root Mochi with Mizore Sauce, Diced Yuzu, All-Purpose Scallion
Here I introduce a dish that expresses the warmth distinctive to the season when the weather starts …
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Nodoguro Salad, Charcoal-Seared, with Charcoal-Scented Dressing
In front of the guest, burning-hot charcoal is placed into the dressing to transfer its aroma, and t…
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Female snow crab pot-cooked rice
This is something of a signature dish at our restaurant: the trick is that when you open the pot, ch…
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Eggplant burger (fruit tomato, soft-poached quail egg, Parmigiano, Kamoji scallion)
When people hear 'charcoal-grilled,' many picture yakitori, so I sandwich tare-glazed tsukune betwee…
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Charcoal-Grilled Tiger Fugu, Zenmaru Shiitake, Scallion Sprouts, Sudachi
Tiger fugu, which is normally enjoyed with the flavor of salt or soy sauce, we serve marinated in sh…
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Sakura shrimp soba (green laver tempura crumbs and egg, scallion)
This is a dish that could be called our restaurant's signature. We serve it as something you can onl…
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COMMENT
At SUMI, drawing on our experience to date, we offer dishes that make the most of charcoal and can only be tasted at our restaurant, which many guests enjoy. We build our dishes so that 'charcoal' brings out the aroma and umami of the abundant autumn ingredients we bring together. Making the most of our live-kitchen setting, we aim for guests to enjoy the food not just with the palate but with all five senses.