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The insider’s view of Downtown’s culture, food, drinks, and the people who shape it.


Azay: The Best of Both Worlds

Azay: The Best of Both Worlds

Nestled in Little Tokyo, away from Anime meet-ups and hour-long ramen lines, lies Azay, a quiet, light-filled restaurant owned and operated by husband and wife team, Chef Akira and Jo Ann Hirose. Azay serves strictly traditional Japanese or French fare, paying homage to the two cultures Chef Akira grew up with and grew to love.

His culinary journey began when he left his hometown of Kyoto, Japan to train in Azay-Le-Rideau and Paris, France. Young and eager to learn, he quickly earned the coveted spot to assist celebrated chef, Joël Robuchon, winner of 32 Michelin stars and famously known silky mashed potatoes. When it was time to make a name for himself, Chef Akira and Jo Ann opened their first French restaurant in Kyoto, then in Pasadena for 20 successful years known as Maison Akira.

“At this point in our lives, I wanted to open a smaller restaurant where I can see the customers from the kitchen and talk with them,” says Chef Akira. The space takes over the former Anzen Hardware store on 1st and Weller Street (the building has been in Jo Ann’s family since the 1950s). Her father, Tsutomu Maehara, was one of the leaders who helped rebuild Little Tokyo after World War II. Today, Azay continues to put family at the heart of the business through the help of their son, Philip.

The menu is divided into two sections: Japanese breakfast and lunch, mirrored by French petit déjeuner and déjeuner.

“The menu is dual cultural identity; my father grew up in Japan and France liberated him from becoming a typical Japanese salaryman. And a lot of us in the US have a dual identity of being American and rooted in our ethnic identity. With this, we’re exploring separate cuisines instead of mashing them together,” says Philip.

The Japanese breakfast entrée features an elegant tray of savory offerings like broiled Spanish mackerel, tsukemono, tamago, miso soup, and rice. All components are meticulously prepared and perfectly placed, compelling the eater to voluntarily bow as it served before you. The French counterpart is an omelette Francaise with fresh herbs, mixed greens, and a potato galette. For lunchtime diners, the Daily Bento features a personal tasting tray of pork katsu, cha soba, seasonal vegetables, tofu, a jammy egg, and tsukemono. If you’re looking for something heartier, opt for the Boeuf Bourguignon, a beef dish braised in red wine until it is cut-with-a-spoon tender and complemented with vegetables.  

All of this can be enjoyed starting at 8am and lunch at 11am. Chef Akira’s jolly demeanor and Jo Ann’s welcoming presence are extra elements that add to the restaurant’s overall ambiance.


azaylittletokyo.com | 226 East First Street

Written by Janica de Guzman | Photography by Rebekah Lemire

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