Ajito

At Ajito, there’s plenty to choose from, whether you’re after sashimi and obanzai to snack on over drinks or a more substantial meal built around meat. Some diners say the portions are generous, while the seasoning stays gentle rather than overpowering. One way to order is to start with a few sashimi and obanzai dishes, then decide what to add as the meal unfolds.

The menu includes a selection of six sashimi varieties, raw bluefin tuna sashimi and fresh yellowtail-trim sashimi. You can choose a single fish dish or a platter to try several kinds. Other options include richly marbled bluefin tuna sashimi, listed as being from Nagasaki, salt-seared sashimi and seared fresh pike conger with plum paste. There are also six kinds of obanzai, along with dishes such as salted boiled broad beans and bitter melon stir-fried with salted rice malt, offering plenty of small plates to pair with sashimi.

There’s more than seafood: the menu also features charcoal-grilled wagyu loin, wagyu salted tongue and spicy grilled pork skirt. For a final dish, you could opt for Korean cold noodles or yakisoba with plenty of pork belly. That makes it easy to shape the meal, whether you’re stopping in for a few snacks or staying through to the end. One diner says they order the Ajito-yaki every time.

The restaurant has counter and table seating. Some guests enjoy a solo drink at the spacious counter, while others say the tables feel comfortable for groups. Beer and wine are among the alcoholic drinks available, so you can keep things simple with a drink alongside sashimi and small plates, or add a meat dish for a fuller dinner.