Short Verdict
Azabu Maguro Shofuku is a tuna restaurant in Tokyo, known for its wide variety of maguro cuts and refined dining experience.
Located in Azabu Juban, it offers a unique opportunity to compare different types of tuna beyond standard sushi.
Perfect for those seeking a deeper exploration of Japanese tuna in Tokyo.
๐ฆ Quick Info
| Item | Info |
|---|---|
| ๐ Area | Azabu-Juban (Minato, Tokyo) |
| ๐ Type | Tuna Specialty Restaurant |
| ๐ฐ Price Range (Dinner) | ยฅยฅ ~ ยฅยฅยฅ ยฅ5,000โยฅ8,000 per person (Upscale Casual) |
| ๐ฝ Ordering Style | A la carte (specialty tuna dishes) |
| ๐ณ Payment | Cards accepted |
| ๐ English Menu | Limited |
| ๐ฃ English Spoken | Limited |
| ๐ญ Smoking Policy | Non-smoking indoors |
| ๐ฅ Seating | Counter and table seating |
| ๐งญ Tourist Friendly | Medium โ English is limited, but friendly staff make an effort to help. |
Address:
2 Chome-30-9 Higashiazabu, Minato City, Tokyo 106-0044
https://maps.app.goo.gl/BWByDkaHewk8bjbf8
๐ฃ English Support & Practical Notes
English menu may be limited.
However, many dishes are served as set combinations, making ordering manageable even with minimal Japanese.
If you can say โmaguroโ (tuna), youโll be fine.
Why a Tuna Specialist?
Not all tuna tastes the same.
At Shofuku, you can compare:
- Bluefin tuna (hon-maguro)
- Southern bluefin (minami maguro)
- Bigeye tuna (mebachi maguro)
Each has different fat distribution, color, and depth of flavor.
The Tuna Tasting
The plate comes with little name tags for each type: Wild Bluefin (ๅคฉ็ถๆฌ้ฎช), Southern Bluefin (ใใใ้ฎช), and Bigeye Tuna (ใกใใ้ฎช). Even though they are all tuna, the texture, richness, and depth of flavor are completely different. It is a fascinating and delicious experience!
Three types of sashimi served side by side.
Even though all are โtuna,โ the difference in richness and texture is noticeable.
This is where Japanโs tuna culture becomes clear.
Tuna Hot Pot (Winter)
Thick cuts of tuna simmered lightly in broth with green onions and mushrooms.
Because the tuna is sashimi-grade, it should not be overcooked.
Gently heated โ not boiled.
Comforting and elegant.
The Standout: Grilled Tuna Jaw
Not kama (collar).
Jaw (ago).
This cut is interesting because it can be divided cleanly down the center โ perfect for sharing.
Less fighting, more fairness.
A detail I appreciated.
Atmosphere
Clean, modern Japanese interior.
Subtle lighting.
Fish-shaped chopstick rests โ small but charming detail.
Final Thoughts
โญ 4.2 / 5
Would I return?
Possibly โ though Azabu-Juban has many strong competitors.
But for a focused tuna experience in Tokyo, this is a solid choice.
About the Author
Iโm a Japanese living in London, returning to Tokyo regularly.
I share restaurants I personally visit and would confidently recommend to friends visiting Japan.
