01 / ABOUT THE PLACE
About this place
A towering, freshly fried horse mackerel propped up behind a generous spread of sashimi is one of the signature midday sights at Ajiichi. Diners sitting down to the daily lunch special or the kaisen-don seafood bowl can alternate between thick cuts of tuna, sea bream, and prawns and a crisp, juicy fried fish that fills the rest of the bowl. Rounding out the tray are small side dishes and a deeply savory miso soup enriched with fish broth, leaving scarcely any empty space on the platter. Other satisfying lunch options include a tuna bowl piled with lean red meat and rich chutoro, alongside fragrant tempura bowls designed to curb serious appetites.
The daily whiteboard specials are equally compelling, shifting with what arrives fresh from the market. Depending on the day, the kitchen might prepare a bowl topped with fatty wild yellowtail belly, scatter plump firefly squid and ark clams over rice, or pair seasonal sashimi with aromatic matsutake mushroom rice in the autumn. Behind the counter, the owner works with a brisk rhythm and an easygoing conversational manner that keeps the counter-side atmosphere warm and lively.
Come evening, the space operates as an izakaya, turning its attention to a varied lineup of drinking dishes. Seasonal sashimi and traditional obanzai small plates form the basis of the evening courses, joined by fluffy dashi-rolled tamagoyaki crowned with crab and popping cured salmon roe. Heartier meat selections, including slow-braised beef tendon and charcoal-grilled Wagyu, anchor the table for those settling in with sake or shochu curated to match the season's catches.
