Welcome to Aozoro
Aozoro began with one idea: that sushi and Asian cooking deserve the same patience as any craft. Every roll is cut by hand, every broth simmered for hours, every plate sent out the way it would be in the kitchens that inspired it.
The dining room is kept low-lit and unhurried on purpose — this is food meant to be eaten slowly, with people you like.
From the Kitchen
Raw Tuna inside roll toped with slowly seard tuna ontop.
Thin cut fresh fish.
Thick cut salmon wrapped around rice topped with cavair.
Salmon and Avos roll topped with salmon and avo added on mayo and cavair.
Every visit to Aozoro feels like the first — the broth is patient, the rolls are precise, and nobody rushes you out the door.
— A Regular Guest