Azuma Den has arrived at the East Hotel in Canberra, bringing a new dining experience that blends Japanese precision with Korean boldness. If Japanese and Korean flavours set your heart racing, this is the place to give in to temptation. The name Azuma means ‘East’ and reflects the restaurant’s focus on two East Asian cuisines that share deep traditions yet offer contrasting flavours.
The menu revolves around the hibachi grill, where fire becomes the central element. From Japan come dishes that highlight simplicity and seasonality. From Korea, comes the boldness of fermented notes and a mastery of balance. Together, these influences create something exciting: the elegance of one cuisine meeting the heat and complexity of the other.
Leading the kitchen are two chefs with remarkable stories. Executive Chef Junho ‘Luffy’ Koh has spent his professional life perfecting Italian techniques while nurturing a love for Korean food at home. Sous Chef Jun Kim began his career cooking for 150 soldiers in the Korean army before moving to Australia, where he honed Japanese knife skills and learned to respect the beauty of restraint.
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Fire is the heart of their cooking. Both chefs see grilling over charcoal as honest work. It demands control and creativity while unlocking flavours that can’t be achieved any other way. They believe this energy transfers from the flames to the plate and, ultimately, to the diner, offering warmth and comfort in every bite.
The space reflects the same philosophy. Designed by Kelly Ross, the interiors are layered and textured, inspired by centuries-old plant dyeing traditions across East Asia. Earthy tones, natural finishes and subtle vibrancy connect the restaurant’s design to the land and its produce.
An open kitchen lets guests watch the flames in action as chefs work the hibachi, filling the room with the aroma of charcoal and seared ingredients. If dining as a couple, consider booking a seat in front of the hibachi grill so you can enjoy watching Chef Koh and Sous Chef Kim work their magic.
Signature dishes include ssam wraps with pork belly, finished on the hibachi after slow-cooking sous vide. Other standout dishes include the classic Korean fried chicken; the flamed scallops with yuzu butter and salmon roe; and the house-made pork and ginger dumplings, with their golden, crunchy bottoms and tender, fragrant filling.
To finish on a sweet note, the coconut meringue dessert paired with miso yuzu caramel and grilled mandarin is a must, as is the mochi wrap with house-made yuzu coconut ice cream. The dishes cleverly speak to Azuma Den’s philosophy of combining cultural tradition with modern technique, and the team has truly nailed the new menu. If you appreciate precision, bold flavours, and the drama of fire-kissed cooking, then you'll enjoy everything Azuma Den has to offer.
- What: Azuma Den
- Where: East Hotel, 69 Canberra Avenue, Kingston
- When: Lunch from Wed-Sun, 12pm to 3pm. Dinner 7 Days 5:30pm to 9:30pm
- Reserve your table here