Per Bottle / No Limit
Disclaimer: We keep our corkage fees as up to date as possible, however corkage fees can change with time. Reach out to the restaurant to confirm.
Azumi’s Executive Chef Andy Gaynor brings an uncompromising commitment to the Japanese craft, ingredients and creativity. Succulent citruses. Fish selected at the Tsukiji Fish Market in Tokyo. Flash-fried miniature freshwater crabs. Pastries sculpted by Cynthia Ruane. And creativity extends to the drinks menu!
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