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A 7- to 8-minute walk from Shibuya Station takes you to Ajuta on Orchard Road in an area called Oku-Shibuya. As indicated by its name, the restaurant offers sushi and delicacies created by Chef Hiroki Ajuta using his remarkable culinary skills and playful mind.
Having started his career at a Western restaurant, Chef Ajuta was impressed by the dignified air of a sushi chef and steered his career toward the world of sushi. He trained at renowned sushi restaurants in Tokyo, including Sushi Zai in Hiroo, and eventually opened his own restaurant, Ajuta, in April 2021.
The restaurant only offers a prix fixe menu consisting of 15 to 20 courses of sushi and delicacies. Guests can enjoy the unique flavors of Ajuta-style dishes grounded in Edomae sushi and reinterpreted with Western culinary techniques. In particular, it is worth noting that the sushi restaurant always has a sommelier on hand to offer a harmonious combination of sushi and wines. In addition, special attention is paid to salt as it determines the matching of food and wine pairings. In fact, three different kinds of salt are used for different purposes: Shima Masu salt from Okinawa is used to dehydrate fish, Maldon sea salt from Britain is served to accompany sushi, and Guérande salt from France is used to season the sushi rice.
The conger eels are also carefully selected by the chef, who has a never-ending love for the ingredient, and are sourced from Ueken, a broker recognized in Toyosu Market for its quality. These high-quality conger eels from Ueken are simmered or grilled without seasoning and used as toppings for sushi. The sea urchins are also sourced from Ueken to ensure the best possible quality. The tuna, an iconic topping of traditional Edomae sushi, is delivered from Yamayuki, a renowned tuna broker in Toyosu Market. The sushi rice is made from a blend of Hatsushimo from Gifu and Milky Queen rice to create a sweetish taste and stickiness. Other ingredients are also carefully matched with the proper seasonings.
Every measure is taken to ensure the best marriage of food and wine. The wine cellar offers a wide selection of wines mainly from France and also from around the world including Japan. The sommelier, who is thoroughly familiar with Chef Ajuta’s dishes, selects wines that pair well with the dishes of the day even if there is a sudden change in the menu. Attention is also paid to the serving temperatures and glasses of wines. The beverage menu also offers tea pairings delivered from Uf-fu in Aoyama. So, why not try these highly recommended food and beverage pairings?
Designed by an interior designer “ESqUISSE,” who also designed a two-star French restaurant, the interior feels comfy and cozy, accented by a substantial counter made of hinoki cypress wood from Kiso and an eye-catching serving stand made of granite.
Please enjoy the exquisite sushi and wines of Ajuta with your family, significant other, friends, or colleagues in a quiet, warm setting that you would never expect to find in Shibuya.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 7-minutes on foot from Shibuya Station