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Sushi Azabu is a small sushi den tucked away in the basement of the building, serving traditional edo-mae style sushi alongside small Japanese dishes. All of the sushi chefs are Japanese and trained in Japan, and 70-80% of the fish is imported directly from Japan, 4 times a week. (Since 2011 March, Sushi Azabu is only importing Japanese seafood from the West coast of Japan which is said to not be impacted.) We only use a unique blend of sushi rice imported directly from Japan, using the previous years KOMAI harvest to avoid the overly-high water content associated with fresh harvests of rice. The soy sauce is a house-made, sweetened and reduced NIKIRI soy sauce that we infuse overnight with mirin, kelp, and dried bonito shavings. Even the chopsticks have been meticulously chosen handmade and imported from Ichihara Heibei craftsmen in Kyoto, a chopstick producer established around 240 years ago. The interior of Sushi Azabu sits atop a bed of smooth river stones with a bamboo and wood-lined ceiling and red walls made of traditional paper imported from Japan. Its location, size, and atmosphere allow you to escape from the bustle of the city above ground.