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 Stepping into Azie is entering an extraordinary world. The atmosphere is infused with gentle light, accenting the sculptural elements in the walls and floors. The room itself has been transformed into a work of art. Azie sparkles with subtle energy. Our well-traveled dinner companions likened Azie to stylish Manhattan and European restaurants. This is a completely new approach for Media, and for this whole area.
This interior space is an apt setting for the consummate art of Corporate Chef Takao Iiuma. He has been a serious chef since age 15, first studying at culinary school in his native Japan, and becoming an assistant on the TV series 'Iron Chef.' He came to the USA eight years ago to work with Iron Chef Masaharu Morimoto at his Center City restaurant. He has mastered the cuisines of the world - French, Italian, Thai - and presents them here for us "through a Japanese filter." His concepts are skillfully realized by Executive Chef Kazuyuko Mitsui and the rest of their team.
We were exceptionally impressed with the food at Azie. For starters we ordered 3 dishes from the Appetizers list ($8-15) and also a Sushi Roll ($5-20). Seared Citrus Salmon was a plate of salmon sashimi and citrus dressing seared with a drizzle of hot oil. The silky salmon and tangy dressing really impressed - "I feel like my mouth is singing" said one taster. Carpaccio of Kobe beef was also treated with the hot oil, but a totally different taste - velvety barely-cooked beef with a pungent garlicky sauce tickling our taste buds. Azie calamari was tender and light with a delicate coating, enhanced by sauces of garlic mayonnaise and ponzu salsa. The Godzilla roll was complex and satisfying, including lobster tempura and the freshest of fish.
The terrific Pan Roasted Diver Scallops ($20) were the essence of ocean - plump scallops in a brown butter sauce accented with capers and Japanese mushrooms. Kobe Beef Hot Rock ($18) is for those who enjoy playing with their food - succulent beef and a seasoned soy sauce served with a volcanically hot rock on which one could sear the meat to taste. This was incredible with the Azie Fried Rice ($8) - a simple but amazing dish of delicate rice with nuances of scallions and butter. Black Angus Rib Eye ($20) was topped with a rounded complex sauce with some of the sweetness of barbecue. It was paired with Sweet Azie Fries made from white yam - a perfect contrast.
Desserts were every bit as wonderful as the previous courses. Choco Bomb was moist chocolate cake napped with Crème Anglais. The Crème Brulee was smooth and creamy beneath the brittle top, served with a scattering of fresh berries. Apricot sorbet was finely grained and richly flavored.
We've eaten in many restaurants the world over; Azie makes it into our personal top ten. Walk in, and let yourself be transported by their refreshingly global cuisine.
Azie Restaurant
217-219 West State Street
Media, PA 19063
610-566-4750 |
