Japanese Breakfast and Bento
Today, I would like to introduce Azay, a restaurant where you can enjoy a neat Japanese home-cooked meal. The chef here, Mr. Akira, was born in Kyoto, Japan, and after gaining experience working in the French region of Azeir Lido and at the Nico Hotel in Paris, he opened a French restaurant in Pasadena near Los Angeles, which he operated for about 20 years before closing in March 2019. The history of Azay restaurant began in December of the same year.
Every time I visit Azay, there are many customers, and if you don’t make a reservation by phone on the day, you will need to write your name on the waiting list and wait. Since there are usually many customers, it would be good to consider that you might have to wait a bit before visiting. Also, there is no separate parking lot, so you will need to park on the street nearby or use the paid parking lot around the corner.
We ordered the House Made Tofu, Japanese Breakfast (with Miso Black Cod substitute), and Nagoya Hitsumabushi (Eel Bowl). First, the House Made Tofu came out, topped with a light drizzle of soy sauce and ginger, and it was incredibly nutty and mild. It reminded me of the soft tofu I used to eat in Korea, and it was a perfect appetizer before the main meal.
Then the main menu arrived, and I added $9 to the Japanese Breakfast to substitute the basic component, the saba mackerel, with Miso Black Cod. The fish came without any bones, making it easy for anyone to eat, and it was soft and moist. It is sometimes referred to as butterfish. The side dishes that came with it were Japanese-style, seeming bland at first but subtly infused with flavors that enhanced the umami, and the crunchy texture added to the enjoyment of eating. Among the components of this meal, there was a fruit served as dessert, which was not too sweet and had a crunchy texture, reminiscent of large grape clusters. When I inquired, I learned it was called Wakamomo Baby Peach. In Japan, this fruit is harvested before it is fully ripe, which is why it has a crunchy texture, and it is often pickled in a sweet syrup for use in desserts or as cocktail garnishes.
Lastly, there is Nagoya Hitsumabushi, which many people might already know as eel rice bowl, and it is said to be a traditional eel dish from the Nagoya region. The characteristic of this dish is that freshwater eel is grilled over charcoal, sliced thinly, seasoned with a soy sauce, and served over warm rice. There are various ways to enjoy this dish: the first is the most basic way of eating the eel with rice; the second is to add toppings of chopped green onions and wasabi; and the last, third way is to put all the eel and rice into a bowl, add wasabi and chopped green onions, and pour hot tea or dashi broth over it to eat it in the ochazuke style. At Azay, you can enjoy all three versions, so if you want to experience Nagoya-style eel rice bowl, I think there is no better restaurant than Azay.
Azay
It feels like being invited to a meal at a Japanese home, which is the impression I get from this restaurant. If you want to experience unique Japanese cuisine beyond just sushi, I recommend the home-style meals at Azay.
