There are moments in food journalism when you can predict a culinary trend with near-prophetic accuracy. When this reporter forecast a surge in diverse Korean dining options across Canberra last year, that intuition has now materialised in the form of Azuma Den, the vibrant Korean-Japanese fusion restaurant that's become the capital's latest dining sensation.
A Fusion Concept Perfectly Timed
The arrival of Korean-Japanese fusion feels particularly timely, riding the wave of Korea's cultural influence sweeping Australia through television, music, and beauty trends. When East Hotel announced Azuma Den as their latest culinary venture, it immediately captured the zeitgeist, though some might question why fuse two already popular cuisines.
The restaurant occupies the former Muse space in Kingston's East Hotel, where bookshelves have been replaced by woven fabric and candles, creating an atmosphere that's both sophisticated and playful. Quirky touches include water served in giant soy sauce fish-shaped bottles and a painting of a wise old man affectionately called Steve.
Standout Dishes That Deliver
On a busy Saturday evening, the restaurant hums with energy as patrons enjoy sake and the unmistakable aroma from the central hibachi grill. The curated drinks menu offers highlights like the yuzu sake – sweet and syrupy without being cloying – and a plum mocktail with a pleasantly tart, savoury edge reminiscent of preserved plums.
The culinary journey begins with Wagyu beef tartare tacos ($24 for two), featuring nashi pear and cucumber in fried wonton shells that deliver a satisfying crunch. The flamed scallops ($16 for two) arrive bathing in melted yuzu butter, topped with salmon roe and carrying a subtle smokiness from the grill.
While the lobster, prawn and scallop dumplings have been previous favourites, the pork and ginger option ($24) proves equally compelling. Pan-fried to crispy perfection with Byron Bay Berkshire pork and shishito pepper oil, they represent classic dumpling craftsmanship, though the ginger flavour could be more pronounced.
The Fried Chicken Revelation
No visit to Azuma Den is complete without experiencing their fried chicken, available in two variations: Jun's Korean fried chicken with its sweet-heat profile, or the classic soy and garlic version ($28). The latter demonstrates why this dish has become the restaurant's signature – unbelievably tender meat achieved through 24-hour mirin marination, encased in a super-crispy coating.
The accompanying pickled Korean radish provides the perfect tangy counterpoint, while additional pineapple and ginger pickles ($6) offer a salty-sweet palate cleanser that complements every dish.
For those seeking heartier fare, the 400g Korean pork ribs ($35) with gochujang marinade deliver fall-off-the-bone tenderness, though some pieces prove meatier than others. Servers thoughtfully provide moist towels for the inevitable finger-licking experience.
Sweet Conclusions
Desserts maintain the kitchen's innovative approach. The AZD brulee with mandarin and ginger ($18) presents a generous portion with the satisfying crack of caramelised sugar, while the coconut meringue ($18) offers a more adventurous conclusion – a dense, macaroon-like log served with thick miso yuzu caramel custard and chargrilled mandarin pieces.
Azuma Den represents more than just another dining option; it's a energised addition to Canberra's culinary landscape that successfully merges food trend awareness with lasting appeal. Whether you're staying at East Hotel or simply exploring Kingston's dining scene, this restaurant demonstrates why fusion cuisine, when executed with skill and creativity, deserves its place at Australia's culinary forefront.
Address: East Hotel, 69 Canberra Ave, Griffith ACT 2603
Phone: (02) 6178 0007
Website: azumaden.com.au
Hours: Open for lunch Wednesday to Sunday, dinner seven days
Access: Lower level accessible
Dietary: Plenty of choices available
Noise: Well managed
