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Azumi will open Monday in old Pabu space

A maki roll at Azumi wiht avocado, nori(seaweed) and tempura flakes, topped with hamachi, and jalapeno relish.
A maki roll at Azumi wiht avocado, nori(seaweed) and tempura flakes, topped with hamachi, and jalapeno relish. (photo coutesy Azumi)

Azumi, the new fine-dining Japanese restaurant from Alex Smith, will open Monday at the Four Seasons Hotel Baltimore.

The restaurant space has been extensively remodeled and reconfigured from its previous incarnation as Pabu. The renovations, seen on the eve of the opening, have made the division between the dining and lounge areas more obvious than it was at Pabu.

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And much work has been put into fully exploiting the curved wall of windows that faces the Inner Harbor. The bar has been moved from the front entrance to the rear, and banquette seating now fully follows the room's natural curves.

Azumi will feature fish flown in daily from Japan as well as "A5" Wagyu beef, a high grade not normally available in North American restaurants, Smith said.

Originally developed for the hotel by the San Francisco-based Mina Group, Pabu, along with the coffee shop Lamill, closed in June. Smith had no further details about the Lamill space.

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Azumi, which will be open daily for dinner, is at 725 Aliceanna St. For information call 443-220-0477. A website, azumirestaurant.com, is under construction.

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