Having started his culinary journey as an European cuisine chef, Chef Ajuuta was fascinated by the dignified appearance of sushi chefs and thus also stepped into the world of sushi.
After arduous training at well-known sushi establishments such as Sushi Kanesaka and Sushisho Saito, he opened his own sushi restaurant with his own name, “Ajuuta”, in April 2021.

Breaking away from the established concept of sushi, Chef Ajuuta focuses solely on pursuing deliciousness and has two sommeliers on staff to suggest wine pairings, mixed sake/wine pairings, and even non-alcoholic pairings.
The interior of the restaurant was done by the designer of the two-star French restaurant “Esquisse, with a beautiful hinoki-wood counter set against a black-themed space which creates a dignified and luxurious atmosphere.

Enjoy sushi which uses the legendary rice “Mino Hatushimo” for the shari, paired with the best wine in this polished space.

But behind all such glamorous appearances, lies Chef Hiroki Ajuta’s unwavering concept of “ensuring that guests leave with a smile, by not only providing delicious food, but also creating an amazing experience through hospitality and atmosphere”. This can also be felt in his daily efforts of waking and going to purchase ingredients every morning at 5:30am at Toyosu market and communicating carefully with his wholesalers.

Please come and enjoy the unique hospitality and style of Ajuuta.