Azumi is a traditional Japanese girl’s name meaning “safe harbor.” It’s a perfect fit for this oasis of style, comfort and warmth in Baltimore’s exclusive Harbor East neighborhood.
But there’s nothing safe about the menu.
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. And pastries sculpted by Jacqueline Mearman. Creativity extends to the Azumi drink menu, with the light Japanese citrus of the Jinja Satsuma and an Old Fashioned crafted with Japanese whiskey, not to mention a masterfully curated selection of sake. It’s a safe bet that your night is about to get extraordinary.