Azuma Den, the latest addition to East Hotel, is making waves with its Korean-Japanese fusion menu. The restaurant, which replaced Muse, retains some of its predecessor's bones but now features woven fabric and candles instead of books. A playful touch includes water served from giant glass bottles shaped like soy sauce fish.
The drinks menu is curated and not overly long. Options include a yuzu sake that is sweet and syrupy without being sickly, and a plum mocktail with a savoury tartness reminiscent of preserved plums.
Starters include Wagyu beef tartare tacos ($24 for two) with nashi pear and cucumber filling, served in a fried wonton shell. The dish offers a nuttiness from the meat and a slight flavour of fermented chilli, though the pear is somewhat lost. Flamed scallops ($16 for two) come in melted yuzu butter with salmon roe, offering tenderness and a slight smokiness.
House-made dumplings are a highlight, with options like lobster, prawn and scallop, or pork and ginger ($24). The pork and ginger version features Byron Bay Berkshire pork, soy and shishito pepper oil, and crushed peanuts, though the ginger flavour could be more pronounced.
The standout dish is the classic soy and garlic fried chicken ($28). Marinated in mirin for 24 hours, the meat is exceptionally tender with a crispy exterior. The soy and garlic sauce is mild, but pickled Korean radish on the side adds a tangy contrast. Pineapple and ginger pickles ($6) offer a salty, unexpected twist.
