Azuki: Banani’s new sushi café
What sets Azuki apart is its changing menu, thoughtfully designed with a mix of local and imported ingredients to offer something fresh and seasonal each time you dine
When Ashmita Irad welcomed her son Azan into the world, she felt a shift within herself – it was finally time to build something meaningful, something her children would one day be proud of.
"It felt like beginning a new life. Azuki is like my third child after my two boys," she shared with a smile.
Azuki's story began nearly a decade ago in Chattogram under the name Azuki Express. Fast forward to 2025, Ashmita decided to rebrand and relaunch the restaurant in Dhaka, giving it a fresh identity.
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The soft launch of the new Azuki took place on 7 April, setting the tone for a new chapter in her journey.
A self-proclaimed foodie, Ashmita has always been passionate about food. "My husband and I loved exploring new restaurants and cuisines," she said.
This passion eventually turned into a vision: to create a space in Bangladesh that offers consistently hygienic, high-quality food, something people can trust.
"I can cut down on profit margins, but I will never compromise on quality," she added firmly. "To me, it's a noble job. I get to serve people and be a part of their special moments."
Recognising the lack of entertainment spaces in Bangladesh, Ashmita wanted Azuki to be more than just a restaurant.
"Most places to hang out in this country are restaurants, so I wanted ours to offer comfort and calm."
The space reflects that thought, with a cosy and relaxed set-up in neutral tones, creating a soothing atmosphere.
Designed to host up to 42 guests for now, the intimate setting encourages people to unwind and connect over good food. Plans for expansion are already underway.
One thing that makes Azuki stand out is its menu. While a small segment of the menu will remain fixed, the rest will change every few months. This approach allows the restaurant to incorporate seasonal and local ingredients, giving diners a refreshed and unique experience with every visit.
The menu is thoughtfully curated using a mix of both local and imported ingredients to ensure variety, quality, and flavour in every dish.
"My goal was to serve food that you would not normally find in Bangladesh, especially at this price point. It should be fresh, beautiful, and satisfying for both the heart and the stomach."
Still, carving a space in Dhaka's already saturated restaurant scene is no easy task. Ashmita also faces the challenge of changing perceptions.
"People often assume Japanese cuisine won't suit their palate or that it'll be too expensive," she said.
This is where Azuki takes a slightly different route. Rather than branding itself as an authentic Japanese restaurant, Azuki embraces the identity of a "sushi café."
It offers bite-sized, finger-friendly options, particularly sushi, presented in an approachable and inviting way.
To further elevate the experience, Azuki is set to introduce kiosks within the space, including a dedicated gelato corner called Mio Gelato, which is expected to launch by Eid-ul-Adha.
Kanimayo salad
From the appetisers, we tried the Kanimayo Salad, a light and refreshing mix of crab, ebiko, and cucumber tossed in creamy Japanese mayo. It was light, cool, and had just the right hint of sweetness from the mayo, balanced by the freshness of the cucumber.
The burst of texture from the ebiko added a fun pop in every bite. It's one of those dishes you could keep going back to between heavier bites; refreshing and quietly addictive.
Price: Tk 520
Chicken karage
From their small dish section, we tried the Chicken Karaage, which came with eight bite-sized pieces. Each piece struck that ideal balance; crispy on the outside, tender on the inside, and seasoned just right.
We paired it with the kanimayo salad, and the combo really hit the spot. The light, creamy salad balanced out the richness of the fried chicken, making each bite feel satisfying without being too heavy.
Price: Tk 510
Philly golden roll
The philly golden roll was definitely an interesting take on sushi, featuring a mix of avocado, ebiko, mango, and creamy philadelphia cream cheese.
The mango added a unique sweetness that paired surprisingly well with the creamy cheese and the slight saltiness of the ebiko.
While it might not be for everyone, especially if you're not a fan of sweet and savoury combos in your sushi—it's definitely worth trying if you have a more adventurous palate.
Price: Tk 910
Kaisen ramen
We tried the kaisen ramen from the udon and ramen section, and the ramen was served in a rich miso stock, with a nice balance of savoury depth, that felt like a warm hug in a bowl.
The noodles were perfectly cooked, however, the real star, though, was the seafood that really added that burst of ocean flavour.
It's the perfect dish to turn to on a sick day, if you're a seafood lover, or whenever you're craving something comforting yet satisfying.
Price: Tk 950
Lilac mangolicious
For dessert, we went with their only dessert option for now, and it was the perfect way to end the meal. It's basically mango sticky rice served with coconut cream and a scoop of ice cream.
The mango was incredibly fresh and sweet, and later we found out from the owner that they actually imported them from Thailand, which totally explains the quality.
The sticky rice was perfectly soft and slightly warm, and when paired with the ice cream, it created an ideal balance, and not too overly sweet. It easily became our favourite dish from the menu.
Price: Tk 650
