Since 1995, the beloved Yamagata-style kappo restaurant 'Akasaka Ajisai' has been a staple in Tokyo's Akasaka district. Chef, Koji Sato, was born in 1960 to a fishmonger family in Oishida, Yamagata Prefecture. After graduating from Nihon University Yamagata High School, he moved to Tokyo at the age of 18 to train at renowned eateries such as 'Sushi Kappo Akasaka Hosumi' and 'Tsukiji Ryotei Kawasho Soen'.

With 45 years of culinary experience, the chef's mastery in bringing out the best of seasonal fish and native Yamagata vegetables is evident. His bold yet delicate seasoning impresses even the most discerning celebrities.

The restaurant welcomes guests with lavish charcoal-grilled fish set meals for lunch and a dinner menu featuring Yamagata beef steak, boat-shaped giant mushrooms, and traditional Yamagata potato stew, among other local delicacies crafted into exquisite course meals.

At 'Ajisai', we are dedicated to offering only the finest in every aspect, ensuring a true taste experience.

We use 'reduced water', renowned for its ability to preserve the freshness of rice and vegetables, and highly praised by our customers. Our fresh fish, handpicked by the chef at Toyosu and Tsukiji, are all natural selections. Enjoy dishes crafted with ingredients sourced directly from the chef's native Yamagata.

We cater to our valued customers with services for hosting, banquets, and meetings. We also offer plans to introduce foreign guests to Japanese cuisine and have popular adult birthday plans (available for reservation three days in advance). Please feel free to savor the authentic flavors we offer.