Bookings

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Booking Terms and Conditions

Thank you for choosing us. Please read the booking policy carefully, as by making a reservation you automatically accept the following terms and conditions.

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SCHEDULE

Punctuality is essential to ensure optimal service, as this is a group experience. Kindly avoid arriving too early — no more than 15 minutes before the scheduled time.

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LATE ARRIVALS

Entry to the restaurant is allowed starting from 10 minutes before your reservation time. The experience begins 5 minutes after the scheduled booking time.

If you are more than 20 minutes late, the restaurant reserves the right to deny entry, out of respect for other guests. Please note this is a shared counter dining experience with other guests. To notify us of any delays or issues, contact: info@azabu10byarcieri@gmail.com

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CANCELLATION & NO-SHOW

A valid credit card is required to guarantee your booking. In case of no-show or cancellation within 30 hours of the reservation, we reserve the right to charge a penalty of €70 per guest.You can cancel your reservation via the confirmation email up to 30 hours before your scheduled time.

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DIETARY REQUESTS

Please note any dietary restrictions or allergies — including those of your dining companions — before confirming the reservation on the next page.We cannot guarantee accommodation for allergies notified less than 24 hours in advance.ONLY GLUTEN OR LACTOSE INTOLERANCES/ALLERGIES ARE ACCEPTED. For any other intolerances or allergies, contact:info@azabu10byarcieri.com

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PETS

Please note that although we love animals, pets — including dogs — are not allowed.

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AGE RESTRICTION

Please be aware that the menu and restaurant experience are not suitable for children under 12 years old.

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PREGNANT WOMEN

Due to internal policy, the menu is not suitable for pregnant women for various reasons.

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CORKAGE FEE

A corkage fee of €50 per bottle applies, with a limit of one 0.75ml bottle per reservation.

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INFORMATION

To modify/cancel or inquire about your reservation, please contact us by email at: info@azabu10byarcieri.com

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Thank you.

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oma·​ka·​se

[ō-mə-ˈkä-(ˌ)sā] noun
1. According to the chef’s choice
2. A series of small courses (like sushi) at a fixed price, with the selection left to the chef’s discretion
3. IDGF OMAKASE – €158 per person. A 22–25 course menu, varying by season, featuring sushi, sashimi, and experimental dishes. Some liquid courses are included. Drinks (wine, sake, water, and spirits) are not included. Duration: 2 hours and 30 minutes. Available: Tuesday to Saturday for dinner, and also Saturday for lunch.
4. ⁠Friday Lunch Omakase – €79. A 17–20 course menu, depending on the season, based on sushi, sashimi, temaki, and dessert.
5. Hospo Monday Night Feast. A special event featuring a tasting menu focused on nigiri, temaki, and sashimi, with 22–25 courses.15% discount on food and drinks for hospitality industry professionals.Guests wishing to receive the discount must specify their job title and the name of the restaurant, bar, or hotel they work at in the reservation notes.Event held exclusively on Mondays, during selected time slots available on our booking platform. (Only on certain Mondays).

After a great success last summer with the pop-up restaurant amidst the historic alleys of Monopoli in Puglia, Azabu 10 now returns to offer a unique culinary experience, this time in the capital of Lombardy. Milan is the city where they will experiment with unconventional offerings, with funky vibes and always authentic creations by Chef Andrea Arcieri, alongside his team of experts.  One word, one philosophy: Omakase, a Japanese term that means "leave it up to you”; "trust the chef".
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Azabu offers a true culinary voyage, built on a blind-trust relationship with the chefs. A journey set in a venue with contemporary design inspired by Tokyo, boasting a futuristic 12-seat counter and tables with innovative and revolutionary features. These two settings correspond to two different culinary paths you can explore.

In addition to the traditional, classic, and indispensable Modern Omakase Experience, Arcieri and his team offer a tasting combination of Bites-style appetizers, Sushi & Sashimi, and main courses, there is more. All based on simple, incisive, and refined cooking techniques such as Binchotan charcoal grilling, tempura, and steaming.
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thingz Bar

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BAR
Sushi Tasting

Azabu 10 offers sushi à la carte and a menu updated weekly based on seasonal ingredients and the fish market, ensuring customers receive the best available products with constant evolution. The bar features a selection of Natural Wines, selected Sake, and signature classic cocktails with a Japanese influence to accompany the à la carte sushi tasting experience. The sushi menu includes Nigiri, Sashimi, and Tokyo-style Temaki.

Philosophy

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Azabu 10 is a contemporary Japanese cuisine in constant experimentation on the hunt for new creative dishes.
Azabu 10 presents itself as a bold, innovative alternative going against the current trends.
Azabu 10 breaks free from the constraints of Japanese tradition and embraces cooking methods from other cultures to achieve unique advantages.
Change and postmodern vision: these are the pillars of Azabu 10's philosophy. Here, traditional taboos are shattered and surpassed by harnessing Japanese preparation and techniques that enhance the offered products.
Rolled fish, targeted combinations of proteins of different types enhance the tastes and flavours on the menu. All accompanied by an insatiable quest for the world of raw fish and sushi.

Times

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Hours:
Monday: 7:00 PM – 11:00 PM (only on selected dates for the Hospo Monday Nigiri Feast event)
Tuesday to Saturday: 7:00 PM – 11:00 PM
Friday and Saturday: 12:45 PM – 2:30 PM

Contacts

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info@azabu10byarcieri.com

For reasons of space and practicability, children under 10 years of age and dogs are not allowed in the restaurant.

Wine Menu

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Wine Menu

Sake Menu

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Wine Menu

Team

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Andrea Arcieri

Arcieri was born in Milan and raised in his father’s seafood restaurant together with his two sisters. At the age of 20 he embarked on a transformative journey across Japan, England, and Spain, dedicating himself to studying and perfecting the intricate art of raw fish.

In 2022, after five years in London as a Head Sushi Chef, Arcieri launched Azabu 10, returning to his Italian roots to open a temporary restaurant for six months in Monopoli, Apulia, where he put his techniques to the test. Arcieri now returns to his native Milan to establish Azabu 10’s current restaurant 

Andrea Arcieri

Arcieri was born in Milan and raised in his father’s seafood restaurant together with his two sisters. At the age of 20 he embarked on a transformative journey across Japan, England, and Spain, dedicating himself to studying and perfecting the intricate art of raw fish.

In 2022, after five years in London as a Head Sushi Chef, Arcieri launched Azabu 10, returning to his Italian roots to open a temporary restaurant for six months in Monopoli, Apulia, where he put his techniques to the test. Arcieri now returns to his native Milan to establish Azabu 10’s current restaurant 

Andrea Arcieri

Founder & Chef Patron

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Andrea Arcieri

Nato a Milano classe 97’. Nasce, cresce e vive nel ristorante del padre Gianni Arcieri insieme alle sue sorelle Daniela e Cristina.
 
All’età di circa 20 anni decide di Viaggiare e intraprendere un lungo percorso tra Inghilterra, Giappone e Spagna, affinando le sue tecniche relative all’arte del pesce crudo.
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Nel 2022 dopo l’ultima esperienza Londinese, avvia il Progetto Azabu 10 attraverso un Pop - Up, nonché un ristorante temporaneo della durata di 6 Mesi in quel di Monopoli - vicino a Bari, in Puglia, mettendosi alla prova prima di aprire il suo attuale ristorante a Milano. 

Yuzan Tada Baldwin

Sommelier

Andrea Arcieri

Nato a Milano classe 97’. Nasce, cresce e vive nel ristorante del padre Gianni Arcieri insieme alle sue sorelle Daniela e Cristina.
 
All’età di circa 20 anni decide di Viaggiare e intraprendere un lungo percorso tra Inghilterra, Giappone e Spagna, affinando le sue tecniche relative all’arte del pesce crudo.
‍
Nel 2022 dopo l’ultima esperienza Londinese, avvia il Progetto Azabu 10 attraverso un Pop - Up, nonché un ristorante temporaneo della durata di 6 Mesi in quel di Monopoli - vicino a Bari, in Puglia, mettendosi alla prova prima di aprire il suo attuale ristorante a Milano. 

Alfredo Bonino

Head Commis

PARKING

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Parking is available in via Padre Gerardo Beccaro, 20126, Milan.
The parking lot is seven minutes walk from the restaurant and it costs ~2 euros an hour.

instagram

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