Now, I visited "Ajyuu Ta" in Shibuya, a restaurant known for its sushi and wine pairing, after discovering the potential of pairing sushi with wine at Sushi Log Sushi Kai's visit to "Sushi Fukuzuka." I had always been stuck on sake before, but depending on the sommelier, wine can be a great match! I experienced a different world view from "Sushi Fukuzuka" and was satisfied with the visit to "Ajyuu Ta" in Shibuya, which is famous for its sushi and wine pairing. This turned out to be a lengthy piece of over 8,600 characters, so I hope you enjoy it (laughs). What are the charms of Ajyuu Ta in Shibuya? Let's start by listing the charms of "Ajyuu Ta." The innovative work of the owner, Ajyuu Ta, is the first charm. The owner, Hajime Ajyuu, is 35 years old at the time of writing this article, and his experience is evident. He is innovative yet precise, and his future looks promising. Ajyuu Ta was inspired by the "coolness of chefs," and at the age of 19, he went to France to start his career in French cuisine. He later switched to a sushi chef, fascinated by the live feeling at the counter. It could be said that he was captivated by the "business of pickling," but indeed, Ajyuu Ta at the pickling station is skilled at customer service, with meticulous attention to all customers. His training was completed at "Sushi Zai" in Hiroo (a sister store of "Yoshii"). He was entrusted with the private pickling station as the second in command, so his skills are unquestionable. The Yoshii Group (Shin Co., Ltd.) focuses not only on customer service but also on nurturing talent, as I experienced at "Satake." Ajyuu Ta must have had a good experience before he became independent, and I felt that this time. He uses low-temperature cooking in his work, and uses both Guerande (France) and Maldon (UK) salts, among other unconventional experiments, but the taste is not out of place. The fish is composed mainly of fatty fish and cuts to suit the current trend, but the composition is so strong that it is not clumsy. Adding an homage based on classical work to the composition will further enhance the completeness. And, it is no mistake to say that the strong composition is a gift from the "sushi x wine pairing." The perfect success of "sushi x wine pairing" Next, the combination of Hajime Ajyuu and sommelier Nobuyuki Okaji is exquisite. Traditionally, "sushi x wine pairing" has been associated with a bubbly image, so traditional diners like myself have avoided it. Until recently, I was skeptical, wondering if wine really goes well with raw fish or sushi. However, as mentioned at the beginning, I realized the significance of pairing at "Sushi Fukuzuka." What's interesting is that by combining wine, the aroma becomes more complex, and the sushi changes. If I were to extend the expression in a wine-like manner, I would say that wine can expand the possibilities of sushi. It is an undeniable fact that there are many fish and dishes that go well with sake. Also, it is a fact that sake also has a complex aroma. However, when a sushi chef who understands wine and a sommelier who understands wine meet, a new world of sushi is undoubtedly opened up. I will not actively order wine at every restaurant, and I will usually have sake. However, I feel that I want to challenge myself actively at restaurants where I trust the sushi chef and sommelier. The pairing at "Ajyuu Ta" is usually a course of [wine + sake] for 11,000 yen, and [wine only] for 16,500 yen, so it is not cheap. However, it greatly enhances the experiential value, so if you are okay with alcohol, it is better to ask for it. In fact, almost everyone requested the pairing. I had [wine + sake], and the content was of very high quality, the suggestions were interesting, and the amount was over 450cc, so I judged the satisfaction to be high. Sommelier Okaji is exploring different suggestions than usual. In general, at sushi restaurants, it is common to use a

After escaping the hustle and bustle of Shibuya Station, head to the serene atmosphere of Okushibuya (^_^)☆ - Mie Prefecture's aged kue fish, with a sweet and elegant taste that lingers beautifully. - Lightly cured Sawami kamasu fish, with a rare cooking method that leaves the flesh moist and a high-quality Maldon salt enhancing the flavor. - Mie's hiragoma mackerel, resembling a hybrid of saba mackerel, with delicious fatty richness complemented by a savory soy sauce and seaweed topping. - Chiba's chrome grunt fish, steamed in sake after being seared, showcasing a clean fatty taste accentuated by a ponzu vinegar sauce. - 600g of Ohara's black abalone, cooked with only the liver and cooking broth for a simple yet exquisite flavor, perfect for mixing with vinegar rice. - Vinegar rice added to enhance the flavor, with a gentle and elegant acidity that pairs beautifully with the abalone liver. - Bachiko sea cucumber and ankimo liver! The Bachiko sea cucumber has a refined bitterness, while the ankimo liver, soaked in agave syrup, offers a sweet and luxurious taste. - Aomori's rock mozuku seaweed, with a delightful crunchy texture and a balanced acidity. - Uf-fu (Woof) cold-brewed tea with bergamot aroma for a refreshing palate cleanser. Sushi selections: 1. Akizakana sea bream, with a vinegared rice that complements the tender and alluring fish. 2. Shirai squid, with a sharp and aromatic flavor supported by the vinegar rice's acidity. 3. Amakusa kohada gizzard shad, with a soft and fragrant texture that pairs subtly with the vinegar rice. 4. Salted salt-kettle (senami) 140kg beef, with a perfect balance of fatty and acidic flavors. 5. Marinated tuna, with a sweet and aromatic taste that blends beautifully with the vinegar rice. 6. Chutoro tuna belly, served at the perfect temperature to enhance its iron-rich aroma and balance with the vinegar rice's acidity. 7. Matsutake mushroom, steamed to retain its flavor and moisture, pairing well with the vinegar rice. 8. Kagoshima's Dewa horse mackerel, lightly dipped in vinegar for a delightful texture and sweet, clean taste. 9. Himejima red sea urchin, with a beautiful sweetness and depth that harmonizes with the vinegar rice's acidity. 10. Kegani hairy crab, served warm and mixed with egg yolk and liver sauce, with a light sprinkle of vinegar citrus. 11. Tsushima conger eel, a speciality from UEKEN, seasoned with salt to highlight its incredible sweetness. 12. Dried gourd roll, with a hint of wasabi and a perfect pairing with wine, accentuated by the vinegar rice's acidity. 13. Salmon roe, aged in the refrigerator for a day with salt, offering a delicious and flavorful experience. - A clear and delicious fish soup made from various fish broths, reminiscent of a Western-style bouillon. - Arajiru soup, a unique blend of flavors without any unwanted taste, creating a clean and beautiful broth.

I was truly impressed by the sushi I had at Ajyuuda. You can really tell that they put a lot of care into each dish. Every piece was incredibly delicious. The rice was perfectly seasoned and complemented the rich flavors of the fish. They explained their dedication to the courses and cooking in a clear and approachable way, making the dining experience enjoyable. The selection of sake to pair with the meal was well-balanced in terms of popularity, flavor, and rarity, making it a delight for sake enthusiasts. The atmosphere of the restaurant was calm and versatile, suitable for business dinners or dates. They also had staff who could speak English, allowing foreign guests to enjoy their meal. It was truly wonderful.

On August 22, 2023, I visited a restaurant in Oku-Shibuya where you can enjoy amazing sushi and wine pairing. In conclusion, it was an incredible restaurant that provided satisfaction and bliss beyond its price. You are guaranteed to be ecstatic with the omakase and natural wine pairing! The location of Oku-Shibuya is a bit of a walk from Shibuya Station, near the Tokyu Department Store currently undergoing demolition, and you can stop by VIRON along the way to buy delicious bread. The name of the restaurant, "Ajutada," is the name of the head chef. Chef Ajutada has trained at numerous establishments, including the renowned "Sushi Zai" in Hiroo, before opening this restaurant. The restaurant has a resident sommelier who provides proactive service with a bright smile, keeping customers engaged. The sushi here is not extravagant but incorporates unique techniques into traditional Edo-style sushi. They use both Maldon and Guerande salt to enhance the natural flavors of the ingredients. The pairing of natural wines at this restaurant is exquisite. The sushi no longer caters solely to Japanese tastes but to a global clientele, meeting the demands of discerning customers worldwide. I opted for the omakase course with natural wine pairing. Natural wine is made without additives, preservatives, or sugar, using only pure grape juice that is naturally aged. It reflects the terroir more prominently than conventional wines, allowing you to enjoy wines unique to their region. Sustainable practices are gaining attention, and the wine industry is focusing on sustainable natural wines. The pairing included: 1. Alta Alella Mil·lenari, Gran Reserva, Spain, Catalonia - Scent of kumquat and lemon 2. Molino Real Mountain Blanco, Spain, Andalusia - Aroma of white pepper 3. Calemanque, Il Mortellito, Italy, Sicily - Fragrance of grapefruit and pear 4. Heinrich Naked White, Austria - White (orange wine) with a fruity, cloudy appearance 5. Savigny Les Beaune Les Ravioles, Chandon Briailles Pinot Noir, France - Smooth acidity and easy to drink 6. Mangiaronono Terre Siciliane, Nebbiolo Gray, Italy - Italy's first natural wine 7. Ronco Severo Pino Grigio, Italy - Distinctive label design! One should challenge difficult tasks, even at the risk of danger, to gain a higher perspective and envision the future. The omakase course with natural wine pairing starts at approximately 44,000 yen. Summer dishes included: - Takabe (Shikine Island) - Small luxury fish known as the king of summer fish, prepared with a crispy skin and rare grilling, served with wasabi from Shizuoka and Maldon Sea Salt. - Tuna meatball - Despite being disrespectful to compare it to oden, the broth is excellent and deeply satisfying. - Steamed eel with tamari soy sauce - Steamed with tamari soy sauce, highlighting the natural flavor of the eel rather than the sauce.

This time, I went to Shibuya with my wife! We came to enjoy the ultimate sushi prepared by a master who started as a French chef at the young age of 19 and later became a sushi chef. The restaurant we visited is "Sushi and Wine Aju Ta" located in Udagawacho. They meticulously manage time down to the second and are loved by food enthusiasts worldwide after spending hours and days preparing their dishes. One of their specialties is the "world's best conger eel" which is simmered in water without any seasoning. We entered the underground restaurant and were warmly welcomed by the head chef, Aju Ta, and the sommeliers. Aju Ta was captivated by the culinary world at the age of 19, started as a French chef, then transitioned to become a sushi chef after training at renowned establishments like "Sushi Zai" in Hiroo. We opted for the "Chef's Choice Course" (¥33,000) with a pairing of natural wine and sake. The first dish we tried was the Kinshu Maguro, beautifully sliced with a crispy skin. It had a smoky aroma and a rich, sweet flavor that melted in the mouth. Next, we had Maguro Tsumire, a Boston-caught tuna dish cooked in broth, which burst with umami flavors. We paired it with a gentle yet flavorful Okuharima Mountain Junmai Sake. Then, we enjoyed the Unagi Shoyu Yaki, where the eel's skin was crispy without soy sauce, resulting in a delicious texture and taste. The Ayu Confit, a French-style dish made with Japanese sweetfish, was tender and flavorful. We also tried the Hamaguri cooked at low temperature with a savory jellied broth. Lastly, we had Mitsui no Jufuku, an incredibly dry sake with a strong umami flavor. Each dish was meticulously prepared and bursting with flavors, making it a delightful dining experience.

If you are a sushi lover, the combination of sushi and wine is sure to spark debates. Tonight, I have come to a conclusion in my mind. The verdict is, sushi and wine go hand in hand! However, this is only true if you are knowledgeable about both sushi and wine. At this restaurant, Ajyuu-ta, there is always a sommelier by the side of the head chef, Ajueta. The sommelier suggests the best wine to pair with the chef's sushi creations. The restaurant has a chic black-themed interior, which is quite unique for a sushi restaurant. The meal consists of 4 appetizers and around 11 pieces of sushi. The sushi is slim and similar to the style of Kyubei. This amount of food is just right for someone like me. We started with champagne, which paired perfectly with the smoked white fish. The standout dish among the appetizers was the ankimo (monkfish liver). It was paired with a sweet noble rot wine, which complemented the sweetness of the ankimo. The sushi was exceptional, with intricate details in each piece. The scallop sushi was particularly impressive, finely chopped and with a fluffy texture that retained its natural flavor. The tuna, made with premium quality tuna, lived up to its reputation. The red wine selected for the tuna was a perfect match. I was initially skeptical about pairing wine with sushi, as I had experienced some mismatches before, but this restaurant proved me wrong. Before I knew it, I was enjoying the wine pairing experience, with the sommelier discreetly refilling my glass. It was a truly delightful experience. The saying "there are no borders when it comes to ingredients" applies just as well to drinks. Seeing is believing. I am grateful for being introduced to the wonderful world of sushi and wine pairing.

Located about a 10-minute walk from Shibuya Station, a little past Center Gai and a bit further towards Yoyogi Park, where the crowds are starting to thin out. It may be quicker to walk from Shibuya than from Kamiyama. Despite being a bit far from the station, it's nice to escape the hustle and bustle of Shibuya and be in this area, which seems more suitable for a restaurant. The head chef used to work in Hiroo. I made a reservation and visited on a Friday night. The course was 33,000 yen, including 4 appetizers, 11 pieces of sushi, soup, and dessert. In terms of volume, it was standard. Both the appetizers and sushi were of high quality, with the flavors of the ingredients being delicious. The eel served as an appetizer was thick and fluffy, cooked in soy sauce instead of the usual sauce, which was refreshing. The sushi rice had a good balance of firmness and vinegar, with a sharp vinegar taste towards the end of the meal. The sliced abalone topped with abalone liver sauce was particularly memorable. It was said to only use the natural saltiness of the abalone without any additional seasoning, but the flavor was rich and delicious. There are still few good sushi choices in Shibuya, so this place is likely to be popular among many people. The head chef was also very talkative and interesting.

■Sushi Ajiu Da, which has recently become a big hit in Shibuya, is a sushi restaurant located a 10-minute walk from Shibuya Station in Udagawacho on Orchard Road. The exterior is located on the basement floor of a building, so you take the elevator down and are greeted by a black chic interior with a sign that says Ajiu Da. The interior is a calm space with a black decor and a beautiful chic counter with a single board of Japanese cypress that seats 8 people. There seems to be a hidden door in the back as well, making it a perfect location for those who want to dine discreetly. Head Chef Hiroki Ajuta started his career as a French chef at the age of 19 before transitioning to a sushi chef, making his career path unique. He recently switched from using red vinegar rice to white vinegar rice to better showcase the quality of the ingredients he sources. He also uses French Maldon salt in his rice, among other unique touches. His willingness to embrace change and constantly evolve is truly admirable. His approach to sushi is not about radical innovation, but about carefully pairing high-quality ingredients to create delicious and original sushi without any sense of discomfort. I had the opportunity to try the natural wine pairing course, which was recently introduced. It was a delightful experience to enjoy the new possibilities of pairing sushi with natural wine! One of the most impressive dishes in the course was the Choshi Kinmedai, where the skin was dried and the flesh was not dehydrated, but instead coated with thick sesame oil and soy sauce and grilled directly over fire to bring out a delicious smoky flavor. The richness of the flesh was preserved and it was incredibly tasty. The tuna belly was also a luxurious treat, with a smooth and velvety texture that was simply irresistible. Although it is a high-cost cut for the restaurant, it is a delight for the diners! The overall composition of the nigiri was well thought out, with a clear progression of flavors and a satisfying storyline that allowed each ingredient to be enjoyed in its own right. Each visit to the restaurant only seems to make the food even more delicious! The omakase course included: ■: Appetizer □: Nigiri ■Softshell turtle soup, Akita junsai ■Choshi Kinmedai ■Ankimo (monkfish liver) ■Aomori iwa-mozuku □Harusame (glass noodles) □Nodoguro (blackthroat seaperch) □Kohada (gizzard shad) □Karatsu aji (horse mackerel) □Peeling tuna belly □Marbled tuna pickled in soy sauce □Katsuo straw-grilled with nori soy sauce □Abalone with Ehime red sea urchin □Kushiro hairy crab □Special eel □Clam with innards □Tamago (egg) with white wine vinegar and agave.

My friend who loves eating at Michelin-starred French restaurants and I decided to try some delicious sushi for a change, so we went to "Aju Ta" which is a hidden gem in the backstreets of Shibuya. We opted for the "omakase course" with drinks ordered a la carte. We both focused on sushi this time, so we started off with a toast with non-alcoholic Antipodes sparkling water. Before the sushi, we were treated to a luxurious array of appetizers, like a feast before the main event. The abalone, bonito, and eel were all exquisite in texture and flavor. The turtle soup and foie gras were also outstanding. The sushi feast began with hikarimono like shinko, sardine, and gizzard shad. The sardine stood out for its deliciousness and refreshing aftertaste. The tuna trio of otoro, akami, and chutoro was a delight for the taste buds. The uni gunkan was a towering masterpiece. The live preparation of the shrimp added to the dining experience. Instead of anago, we had clam prepared on the same day, showcasing the chef's attention to detail. The meal ended with a soup and tamago. The impeccable service and attention to detail made the dining experience truly exceptional. Aju Ta's location in the hidden corners of Shibuya adds to its charm, with the main entrance accessed through an elevator. The staff's warm welcome and the chef's detailed explanations added to the overall experience. If you're looking for delicious sushi in Shibuya, Aju Ta is the place to go. The lingering memories of the night made it a truly wonderful experience.

I wanted to eat luxurious sushi, so I made a reservation and visited with my wife on a weekday night. We arrived a little before the scheduled time and were seated. While waiting for the scheduled time, we watched Mr. Ashigeta finishing up the preparation in front of us, grating wasabi. We opted for the omakase course with a sake pairing, and the menu was as follows: (Appetizers) - Fresh abalone and seaweed - Vinegared miso with katsuobushi - Bonito with nori soy sauce - Beltfish with grilled eggplant - Grilled eel - Monkfish liver (Sushi) - Squid - Kohada - Horse mackerel - Tuna (medium fatty) - Tuna (lean) - Tuna (fatty belly) - Kanpachi - Scallop - Botan shrimp - Simmered clams (Finale) - Miso soup - Egg custard pairing course - Champagne - Red wine - White wine - Sake - Tea With each dish served, we received tips on the preparation and sometimes engaged in casual conversation, even hearing some personal stories from Mr. Ashigeta. The sommelier was also very knowledgeable, sharing details about the wines and creating a sense of familiarity. The food, whether appetizers or sushi, was exceptional, with distinct flavors that were immediately noticeable upon tasting. We couldn't help but express our delight with audible reactions and nods of approval. We enjoyed a variety of drinks and left feeling satisfied, both in terms of food and conversation. The signature conger eel is said to be best from late July to August, so we look forward to visiting this restaurant again. Thank you for the wonderful meal.

A few minutes' walk from the main store of Shibuya Tokyu Department Store, in the direction of Orchard Street on the right, you'll find yourself in an area that feels like the back side of Shibuya. Right around the same latitude, there should be the famous Katsudon restaurant, Mizuto. I opted for the course menu with wine pairing. We started with a toast with champagne, specifically Champagne Célos Pajon Grand Cru by Jacques Célos' nephew, a high-quality brand that seems like a great deal at this price. The meal began with appetizers, each paired with a different wine selected by the sommelier. Each dish was impeccable, from the fresh sea urchin and junmai to the sashimi of swordfish and grilled eel with salt and sansho pepper. The nigiri sushi was beautifully shaped, with a special vinegar rice made from two types of rice and two types of salt. The selection included horse mackerel, fatty tuna, lean tuna, purple sea urchin, aged kanpachi, scallop, shrimp, grilled conger eel, and more. The miso soup was also delicious. We enjoyed a total of 9 drinks, including champagne and 8 wines. The owner, Mr. Ajuta, explained in detail about the use of agave syrup and the aging process of the fish. The sushi at Ajuta was exceptional, thanks to the high-quality ingredients like tuna from Yamazaki and various fish from Ueken. The staff were all great at creating a fun atmosphere, with lots of laughter and lively conversations. The price was reasonable for the value provided by this enjoyable sushi restaurant. Private rooms are available, and children are welcome too!

Thank you very much for always reading ✨ If you liked it, please try bookmarking the shop with the "Save Shop" button. A shop in Shibuya, Tokyo. I was invited by an acquaintance to go there. When I entered the shop, the staff, the sommelier, everyone was lively, and it was a very popular shop ✨ The sushi made by Hiroki Ashigeta was all wonderful, with excellent sushi-making techniques and the best quality of shari. I heard a lot of stories about the ingredients, and I had a very satisfying time from start to finish ✨ It seems to be a famous shop frequented by professionals in the industry and people in the seafood industry, and it's a shop I want to visit again (*^▽^*) The dishes I had are as follows: ・Chilled hamaguri and junsai * big, sweet, and flavorful, incredibly delicious ✨ ・Kue from Yamaguchi Prefecture with kombu and wakame * plump and flavorful, delicious ✨ ・Katsuo from Kesennuma, Miyagi Prefecture, with grilled nori and soy sauce * incredibly flavorful, melt-in-your-mouth deliciousness ✨ ・Steamed rice with kinmedai and grilled eggplant * sweet and plump kinmedai with elegant dashi, delicious ✨ ・Iwashi kanpyo maki * very carefully rolled with shiso and pickled ginger, concentrated flavor, incredibly delicious ✨ ・Shizuoka white-grilled eel 750g * grilled and steamed, incredibly plump skin, incredibly delicious ✨ ・Shunko tai (kasugodai) * very moist, with a wide range of flavors, exquisite deliciousness ✨ ・Edomae sumiika * firm, chewy, good texture, incredibly delicious ✨ ・Donchicchi aji from Shimane Prefecture * flavorful, good texture, incredibly delicious ✨ ・Otoro tuna from Shiohama, Miyagi Prefecture * incredibly flavorful, exquisite deliciousness ✨ ・Akami tuna from Shiohama, Miyagi Prefecture * moist, flavorful, delicious ✨ ・Chutoro tuna from Shiohama, Miyagi Prefecture * refreshing yet rich flavor, delicious ✨ ・Oma purple sea urchin from Aomori Prefecture * large, firm, satisfying to eat, incredibly delicious ✨ ・22kg kanpachi from Mie Prefecture for 2 weeks * wonderfully elegant sweetness, exquisite deliciousness ✨ ・Amami Oshima carabinero * slightly warm, large, thick, satisfying to eat, incredibly delicious ✨ ・SP anago from Nagasaki * very plump and fluffy, with a warm, salty taste, flavorful and delicious ✨ ・Ara soup * flavorful, refreshing, delicious ✨ ・Tamagoyaki * cold, topped with agave syrup, like a dessert, incredibly delicious ✨ ・Matcha ▼Additional ・Rococo Tokyo beer * this is the first one to start with ✨ ・Inedit Damm beer * recommended by Real Madrid, I tried it for the first time, fruity with a spread of orange peel, easy to drink and delicious ✨ ・Hibiki highball _/_/_/_/_/_/_/_/_/_/ Thank you very much for reading until the end ✨ If you leave a comment, I will reply ✨ I hope this can be a reference for your gourmet information, even if only a little. ▽I also update Instagram. Hide Gourmand【@hide06_21】

Located in Shibuya, Ajyu-ta is a sushi restaurant that is about a 10-minute walk from the station. Situated along Orchard Road in Shibuya, the restaurant is on the basement floor, with a wine shop on the ground floor. The interior is chic and stylish, with a black color scheme, an 8-seat counter, and private counter seats. The staff warmly welcomed us, and we started with a reservation at 5:30 pm. The restaurant offers a unique pairing of sushi with wine, thanks to the presence of a sommelier. We opted for the omakase menu priced at 33,000 yen, paired with wine and sake. The dishes included various delicacies such as sweet whitefish, tender chicken, and flavorful tuna. Each dish was expertly prepared, and the wine and sake pairings enhanced the dining experience. The highlight was the trio of tuna - otoro, chutoro, and akami, each offering a different texture and flavor. The meal concluded with a delightful dessert and sweet wine pairing. Overall, the experience was exceptional, with a variety of dishes and drinks to enjoy. The restaurant owner's hospitality and the unique pairing of sushi with wine made the dining experience memorable.

Located a 7-minute walk from Shibuya Station on the Tokyo Metro lines and a 9-minute walk from Shibuya Station on the JR Yamanote Line, this restaurant offers a unique sushi experience paired with wine and sake selected to complement each dish. The chef, who transitioned from French cuisine to sushi, pays close attention to sourcing ingredients and uses rice vinegar for the shari. The meal begins with a champagne toast, followed by dishes like crab and squid soup, grilled firefly squid with yolk vinegar, and katsuo sashimi with nori soy sauce. Each sushi piece is paired with a different wine or sake, enhancing the flavors of the fish. The meal concludes with miso soup and tamago sweetened with agave syrup. Overall, the experience is described as a delightful and memorable sushi experience with exceptional pairings.

- Ajiu Da, a recently popular sushi restaurant in Shibuya, offers a unique and creative approach to traditional sushi, with a background of the head chef transitioning from French cuisine to sushi. - The restaurant is located in Udagawacho, a 10-minute walk from Shibuya Station, and features a chic black interior with a beautiful hinoki counter seating for 8. - Head chef Hiroki Ajutada started his career as a French chef at 19 before becoming a sushi chef. He constantly evolves his techniques, recently switching to white vinegar shari to better complement the high-quality ingredients. - The sushi at Ajiu Da is carefully crafted to enhance the flavors of the premium ingredients, creating a delicious and original dining experience. - The sommelier-curated wine and sake pairing is exceptional, with standout combinations like the maguro with nori soy sauce. - The omakase course includes a variety of dishes, such as steamed swordfish, crab with yolk vinegar, and a selection of nigiri sushi featuring top-notch ingredients like uni and anago. - Each visit to Ajiu Da promises an increasingly delicious experience, showcasing the chef's dedication to creating the best sushi possible.

■A sophisticated interior with a black color scheme in the upscale area of Okushibu■Traditional yet modern■Recommended for those who enjoy a melting texture in their food The omakase course priced at 33,000 yen includes about 5 appetizers followed by 9 pieces of nigiri sushi, each with a rich and melt-in-your-mouth deliciousness. The tuna sourced from Yamayuki has a silky texture and is incredibly flavorful. The sea urchin, designated as the top "Special" from Hokkaido, is said to be the best available that day. The conger eel spreads generously in the mouth and has a melt-in-your-mouth quality with a delicious salt seasoning. The conger eel has no small bones or sharpness, leaving a lasting impression. The final tuna roll is served only when available depending on the season, and it is incredibly voluminous! For drinks, we had about 3 types of sake, including cute sake from Ram-chan and Shinsei, among other fantastic selections. After reading other reviews, I regret not trying the wine pairing, which seemed to be a great option. Next time, I will definitely opt for the pairing! Head chef Ageta and the other staff are friendly and approachable, making the sushi restaurant feel welcoming to all types of diners.

Ajyuuta Taxi, located along Orchard Road in Shibuya, is a great place to enjoy delicious sushi. The head chef, Hiroki Ajuta, has a wealth of experience in French cuisine and sushi, having worked in many Michelin-starred restaurants. The restaurant has a stylish underground setting with a counter seating area and private rooms. The chef's dedication to quality ingredients and wine is evident in every dish. The sommelier also does a fantastic job of pairing drinks with the sushi and appetizers. The omakase menu is priced at 33,000 yen and includes a variety of dishes such as steamed swordfish, shirako with soy sauce, medium fatty tuna, and more. The highlight of the meal was the beautifully fatty tuna, which the chef takes great pride in. Ajyuuta Taxi continues to evolve and maintain its popularity as a top sushi restaurant. I look forward to returning for another delicious meal soon.

I didn't have high expectations, but the restaurant turned out to be better than I thought. The food was delicious, but what stood out the most was being able to use a private counter room with a dedicated chef for our group of four. The chef was friendly and we were able to enjoy our sushi without worrying about others around us. Overall, I thought this place was really good.