When the Atlas Restaurant Group team traveled to Japan last year, they flooded Azumi’s Instagram account with mouth-watering pictures of the local cuisine. Now they’re bringing one of those dining experiences to Baltimore.
Atlas announced this week that they’ll be installing a $500,000 teppanyaki room inside Azumi later this year. The addition is expected to open in late October.
Teppanyaki is a style of Japanese cooking done on an iron griddle. The new room will feature six tables seating a total of 36 people, who will be able to watch as chefs grill dishes in front of them. Offerings will include king crab, live lobster and scallops, Miyazaki wagyu and Kobe beef.
The reservation-only room will offer two seatings per night.
Joe Sweeney, a spokesman for Atlas, said the teppanyaki room was inspired by dining experiences during the team’s trip to Japan, where they ate at “four or five different teppanyaki and hibachi restaurants.”
In a statement, Atlas CEO Alex Smith said the restaurant group “continues to look for unique ways to elevate Baltimore’s dining scene and offer options that aren’t currently available in our area.”
The company also announced the recent hiring of Chef Anthony Micari, who will serve as Atlas’ director of Asian cuisine. Micari, who previously worked at Makoto in Bal Harbour and Mourad in San Francisco, will help to develop a new Atlas concept that has not yet been announced.
When the Atlas Restaurant Group team traveled to Japan last year, they flooded Azumi’s Instagram account with mouth-watering pictures of the local cuisine. Now they’re bringing one of those dining experiences to Baltimore.
Atlas announced this week that they’ll be installing a $500,000 teppanyaki room inside Azumi later this year. The addition is expected to open in late October.
Teppanyaki is a style of Japanese cooking done on an iron griddle. The new room will feature six tables seating a total of 36 people, who will be able to watch as chefs grill dishes in front of them. Offerings will include king crab, live lobster and scallops, Miyazaki wagyu and Kobe beef.
The reservation-only room will offer two seatings per night.
Joe Sweeney, a spokesman for Atlas, said the teppanyaki room was inspired by dining experiences during the team’s trip to Japan, where they ate at “four or five different teppanyaki and hibachi restaurants.”
In a statement, Atlas CEO Alex Smith said the restaurant group “continues to look for unique ways to elevate Baltimore’s dining scene and offer options that aren’t currently available in our area.”
The company also announced the recent hiring of Chef Anthony Micari, who will serve as Atlas’ director of Asian cuisine. Micari, who previously worked at Makoto in Bal Harbour and Mourad in San Francisco, will help to develop a new Atlas concept that has not yet been announced.