Azumi
japanese
CHIRASHI*
22
bite sized pieces of assorted fish over sushi rice
SPICY ROLL COMBO*
22
4pcs of each roll: spicy salmon, spicy tuna, spicy yellowtail
NIGIRI & ROLL COMBO*
32
5pcs of daily nigiri and (1) chef's choice roll
VEGETARIAN ROLL COMBO (V)
22
4pcs of each roll - cucumber, avocado, kinoko
SASHIMI & ROLL COMBO*
34
5pcs of daily sashimi and (1) chef's choice roll
GRILLED SALMONsourcing signal
18
two sashimi grade salmon filet, teriyaki, steamed rice
VEGETABLE YAKISOBA (V)
18
mushrooms, seasonal vegetables, burdock threads
SPICY SKIRT STEAK
22
5oz skirt steak, sautéed spinach, spicy teriyaki, steam rice (V) Indicates a vegetarian item. * Indicates raw item. Consuming raw or under-cooked products such as chicken, pork, beef & shellfish can be hazardous to your health. Please alert your server for any food allergies. Customary gratuity of 20% will be added to all parties of six and more. A 3% facility fee will be
YAKI CHICKEN DON (V)
18
beninshoga, avocado, scallions
Menu as captured Aug 29, 2026 · source ↗
We hold 243 venues in Houston, TX and could score 52 of them. Positions are counted against those 52.
v1.7.4 6.9/100 = sourcing 6.4/50 (named-farm 0 distinct, named-region 3 distinct, attribute 6 distinct of 13 [class=breed-marketing x0.00, class=graded-spec x0.00, class=greenwash-tell x0.00, class=provenance-adjective x0.50, class=seimaibuai x0.50, class=species-name x0.00], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.5/18.
seafood
Santa Barbara uni
Named region“amber jack -- 7/14 HAMACHI yellowtail -- 6/12 SHIMA AJI white trevally -- 7/14 ## CAVIAR * IKURA salmon roe -- 7/14 ## MAKI ROLLS SANTA BARBARA UNI sea urchin -- 14/28 HOKKAIDO UNI sea urchin: CAVIAR SPOON -- 17/34 cucumber, yamagobo, avocado, bell peppers: SPICY”
on the menu · source ↗
Hokkaido scallop
Named region“* -- 20 SAKE lean salmon -- 6/12 SAKE TORO salmon belly -- 6/12 shrimp tempura, crunchy chili garlic: SAN * -- 22 ## SHELLFISH * HOTATE hokkaido scallop -- 8/16 AMAEBI sweet shrimp -- 9/18 tuna, salmon, hamachi, yuzu kosho aioli: PREMIUM CALIFORNIA * -- 19 TARABAGANI king”
on the menu · source ↗
Hokkaido uni
Named region“amber jack HAMACHI yellowtail SHIMA AJI white trevally IKURA salmon roe SANTA BARBARA UNI sea urchin HOKKAIDO UNI sea urchin CAVIAR SPOON cucumber, yamagobo, avocado, bell peppers SPICY YELLOWTAIL *”
on the menu · source ↗
sourcing
OSSETRA
Attribute“of six and MISO SOUP -- 22 YAKI CHICKEN DON: beninshoga, avocado, scallions SCALLOP TIRADITO* watermelon radish, leche de tigre, -- 18 ## OSSETRA CAVIAR* ceviche, sushi • -- 95 chives, 1oz •: AKAMI CRUDO* pickled daikon, cucumber -- 87 tofu, wakame seaweed, scallions --”
on the menu · source ↗
A5
Attribute“-- 27 chuka wakame, sanbaizu, cucumber: SWEET CORN (V) -- 10 ## CRAWFISH OR SHORTRIB daikon kimchi, foie gras, xo sauce: JAPANESE A5 MIYAZAKI STEAK* fresh truffles, quail egg ponzu, wasabi ......38 /oz -- 30 shiso butter, scallions: SAUTÉED MUSHROOMS (V) -- 10 ## (min”
on the menu · source ↗
kaluga
Attribute“-- 14/28 HOKKAIDO UNI sea urchin: CAVIAR SPOON -- 17/34 cucumber, yamagobo, avocado, bell peppers: SPICY YELLOWTAIL * -- 12 ## 5 GRAMS kaluga 3 -- 5 ## SALMON * avocado, achiote crunch, spicy aioli, jalapeno salsa: TUNA TATAKI * -- 20 SAKE lean salmon -- 6/12 SAKE TORO”
on the menu · source ↗
JUNMAI DAIGINJO
Attribute“and honey dew -- 13 HEAVENSAKE JUNMAI GINJO: rich and dry finish, white flower, apple, melon -- 14 WAKATAKE ONIKOROSHI “DEMON SLAYER” JUNMAI DAIGINJO: rich semi-sweet, hints of plum, melon, and peach -- 21 HEAVENSAKE, JUNMAI DAIGINJO: white flowers, apricot, minerality --”
on the menu · source ↗
DAIGINJO
Attribute“honey dew -- 13 HEAVENSAKE JUNMAI GINJO: rich and dry finish, white flower, apple, melon -- 14 WAKATAKE ONIKOROSHI “DEMON SLAYER” JUNMAI DAIGINJO: rich semi-sweet, hints of plum, melon, and peach -- 21 HEAVENSAKE, JUNMAI DAIGINJO: white flowers, apricot, minerality --”
on the menu · source ↗
heirloom
Attribute“MAKI -- 20 sliced beef, poached eggs, tensuyu: UNAGI TAMAGO MAKI -- 20 eel sauce: TRUFFLE AVOCADO TOAST yuzu marmalade, poached eggs, baby heirloom tomatoes -- 15 eel sauce: TRUFFLE AVOCADO TOAST yuzu marmalade, poached eggs, baby heirloom tomatoes -- 15 shimeji mushroom,:”
on the menu · source ↗
JUNMAI DAIGINJO
Attribute“ONIKOROSHI “DEMON SLAYER” JUNMAI DAIGINJO rich semi-sweet, hints of plum, melon, and peach”
on the menu · source ↗
sashimi grade
Attribute“SALMON two sashimi grade salmon filet, teriyaki, steamed rice”
on the menu · source ↗
heirloom
Attribute“CLAMS + HOUSE SALAD (V) greens, baby heirloom tomatoes,”
on the menu · source ↗
heirloom
Attribute“## FIRST COURSE $& +: TRUFFLE AVOCADO TOAST poached egg, red radish, baby heirloom tomatoes SALMON POKE smoked kobachi, edamame bean, cucumber -- 3 ## SECOND COURSE CHICKEN KATSU +: 6oz chicken breast, cucumber”
on the menu · source ↗
heirloom
Attribute“## FIRST COURSE $ +: HOUSE SALAD greens, heirloom cherry tomato, crispy shallots SCALLOP TIRADITO white leche de tigre, watermelon radish, quinoa puff -- 3 ## SECOND COURSE :”
on the menu · source ↗
sashimi grade
Attribute“SALMON two sashimi grade salmon filet, teriyaki, steamed rice”
on the menu · source ↗
protein
WAGYU
Attribute“TRIO* -- 30 crispy shallots: KANI SALAD -- 10 gherkin relish, rocoto, asahi michelada: CHICKEN GYOZA -- 9 shiso, kumquat, radish, ponzu: WAGYU ISHIYAKI STYLE* spicy ponzu, wasabi (2oz min) ..25/oz *available at outdoor patio only* -- 20 yuzu kosho aioli,cucumber, tobiko:”
on the menu · source ↗
See the week▾
| Sunday | 11:30am – 10pm |
|---|---|
| Monday | 11:30am – 10pm |
| Tuesday | 11:30am – 10pm |
| Wednesday | 11:30am – 10pm |
| Thursday | 11:30am – 10pm |
| Friday | 11:30am – 12am |
| Saturday | 11:30am – 12am |
Hours checked Aug 29, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Book on OpenTable ↗link checked Aug 29, 2026
Coverage
- Eater Houston coverage of Azumi ↗
Eater Houston
Press