Azumi is a japanese fine-dining restaurant in Harbor East, Baltimore.
Editorially verified May 28, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: An omakase run of nigiri, plus the crudo selection.
Tip: Sit at the sushi counter for the omakase; the dining room overlooks the waterfront.
Address: 725 Aliceanna Street, Baltimore, MD 21202
La Jetee at Harbor Point is James Beard winner Spike Gjerde's Provence-leaning room, plating Chesapeake seafood and seasonal produce in a Southern French key.
Order: Whatever Chesapeake fish the kitchen has worked into a Provencal preparation.
Tip: It replaced Cindy Lou's Fish House at Harbor Point; the all-day cafe is the quieter option.
Loch Bar in Harbor East is a raw bar and seafood room from Atlas Restaurant Group, working a long oyster list, towers and a late-night kitchen.
Order: A seafood tower and a dozen from the rotating oyster list.
Tip: The kitchen runs late and live music plays most nights; the bar takes walk-ins.
Italian Disco in Harbor East is Atlas Restaurant Group's pasta-and-pizza room, plating Roman-style plates and a disco-era soundtrack on Fleet Street.
Order: A Roman-style pizza and a plate of cacio e pepe.
Tip: It runs louder and more casual than its Atlas siblings; good for a group.
Oleum in Fells Point is chef Alisha Adibe's vegan fine-dining room, plating plant-based small plates, house-made cheeses and an internationally spiced menu.
Order: Start with the house-made plant cheeses and whatever small plates are running.
Tip: It is one of the few plant-based fine-dining rooms in the region; start with the tasting menu.
Cosima in Mill No. 1 is a Sicilian and southern Italian room above the Jones Falls, plating house-made pasta and seafood with views of the old textile mill.
Order: A plate of house-made pasta and whatever seafood is running.
Tip: The Mill No. 1 setting and water views are the draw; ask for a table by the windows.
La Jetee at Harbor Point is James Beard winner Spike Gjerde's Provence-leaning room, plating Chesapeake seafood and seasonal produce in a Southern French key.
Order: Whatever Chesapeake fish the kitchen has worked into a Provencal preparation.
Tip: It replaced Cindy Lou's Fish House at Harbor Point; the all-day cafe is the quieter option.
Rec Pier Chop House in Fells Point is the Pendry hotel's Italian chop house, plating house-made pasta and dry-aged steaks in a restored recreation pier.
Order: House-made pasta to start, then a dry-aged steak.
Tip: The restored recreation pier and waterfront views carry the room; reserve for sunset.
Loch Bar in Harbor East is a raw bar and seafood room from Atlas Restaurant Group, working a long oyster list, towers and a late-night kitchen.
Order: A seafood tower and a dozen from the rotating oyster list.
Tip: The kitchen runs late and live music plays most nights; the bar takes walk-ins.
Italian Disco in Harbor East is Atlas Restaurant Group's pasta-and-pizza room, plating Roman-style plates and a disco-era soundtrack on Fleet Street.
Order: A Roman-style pizza and a plate of cacio e pepe.
Tip: It runs louder and more casual than its Atlas siblings; good for a group.
