Aji Hiro (味ひろ) Tokyo

I visited Aji Hiro located in Shintomicho! Here, you can enjoy a variety of dishes that reflect the deep flavors and careful preparation of "Kyo-mi" cuisine, passed down by Chef Goonji.Instead of seeking flamboyance in each dish, the focus is on cherishing the natural flavors of the ingredients, slowly drawing out the umami through dashi, cooking techniques, and seasoning.With every bite, I found myself thinking, "Ah, this is what Japanese cuisine is all about," evoking a sense of nostalgia and comfort.The dishes that convey the essence of Kyo-mi are not pretentious; rather, they seamlessly blend into your body as you continue to eat.Incorporating seasonal ingredients, each dish is crafted with care. Rather than showcasing the chef's skills, the ingredients and the dishes harmonize naturally, bringing a sense of tranquility to those enjoying them.Experiencing such cuisine reminds me that the charm of Japanese food lies not only in its elegance but also in the "sense of security" and "warmth" that feels like an extension of everyday meals.The dishes crafted by Chef Goonji, inheriting the flavors of Kyo-mi, left me with an indescribable feeling of warmth as I savored each plate.This is a place I would love to visit when I want to enjoy truly delicious Japanese cuisine without any pretense.It was a great meal! Less

20260820 Shintomicho Aji HiroFirst visit: JPY 54,120It’s been a while since I had Rojin rice, and I ended up eating three bowls, haha.It’s simple yet so delicious!I’m looking forward to my next visit.Sasa-garei (Japanese flounder) with karasumi (salted mullet roe)Anago (conger eel) sushiSweet potato and tea beansSea urchin, asparagus, and jellyYoshino-style simmered zuiki (burdock stalks)FigHamo (pike eel) with arare (rice crackers) and new ginkgo nutsSashimi: sea bream and shima-aji (striped jack)Hamo and winter melon soupAyus (sweetfish) from Kyoto and GifuHerring and eggplantRojin riceWarabi mochi (bracken starch dumpling) Less

I celebrated a family member's birthday here.Despite the short notice, we were served a huge Sea Bream.We also tried both types of sweetfish, and they were both exquisite.I can't believe they can source such large sweetfish naturally.However, what impressed me the most was actually the packaging of the red rice gift.In a high-end restaurant, it wouldn't be surprising to receive it in a cheap plastic container or wrapped in cling film to cut costs. But Aji Hiro presented it in a beautiful wooden box, complete with chopsticks.This is where the restaurant's quality truly shines.It was a great meal. Less

I revisited Aji Hiro during the season for conger eel! The sea urchin jelly was consistently delicious. The beautifully presented fig dengaku was so melt-in-your-mouth good that I would love to have it as a dessert. The conger eel was crispy from being deep-fried in aara (rice flour), and the combination of jun saiy (water shield) and winter melon in the soup with the dashi broth was wonderful. Comparing the ayu (sweetfish) from Kyoto and Gujo was tough, as both were perfectly cooked and exquisite! My personal favorite, the simmered herring with eggplant, is always delicious and I find myself loving it even more each time. Today's Ro Sanjin rice had a perfect fluffiness, and of course, I had a second helping. I received a spoon for the kinako (roasted soybean flour) with the warabi mochi (bracken starch dumpling) and finished it all beautifully! I usually don’t drink coffee, but I always request iced coffee at Goonji's place. It was a great meal, and I was very satisfied today. I’m looking forward to my next visit! Less

On the night I returned from Hamamatsu, I was invited by an acquaintance to visit Aji Hiro in Shin-Tomicho, and I went straight there after arriving in Tokyo. It had been 1 year and 8 months since my last visit.I have been to Aji Hiro three times, including before their relocation, always thanks to invitations from friends. However, this was my first time enjoying Chef Goonji's dishes in the middle of summer, as my previous visits were all in the autumn months. I was looking forward to it.- Assorted Appetizers: Satsuma sweet potato, tea beans, and Rikyu-fu with sesame dressing, along with abalone and karasumi. First, we started with the appetizer platter. The karasumi is from last year, but they make a large quantity to serve throughout the year.- Sea Urchin Jelly: This dish screams summer! It looks refreshing and tastes delicious. Amazing!- Yoshino-style Red Sweet Potato Stems: A taste of Kyoto. Soft and sponge-like yet with a nice crunch—so delicious!- Figs: Cooked tenderly and sweet (ﾟдﾟ)ｳﾏｰ!! The miso on top is also delightful! A true delicacy!!- Deep-fried Pike Conger with Ginkgo Nuts: I had this last year too, and it’s so snackable—delicious! I could eat many of these!- Tai (Sea Bream) Sashimi: - Akou (Red Sea Bream) Blanched: Both served with soy sauce or ponzu. The best part of any fish is between the skin and the flesh! The Kijihata (Japanese rockfish) was sweet and tasty!- Pike Conger and Water Shield Soup: This is summer in Kyoto. The broth is delicious. The slightly sweet pike conger combined with the fun texture of the water shield is a great match.- Ayu from Gujo, Gifu Prefecture: When it comes to grilled ayu, I had to order a draft beer. I was nervous, but I managed to remove the bones well! The tender flesh and the bitterness of the innards were wonderful.- Herring Eggplant: A classic Kyoto obanzai dish. A masterpiece of a chance encounter. Seriously delicious!- Meal: - Kombu Rice - Pickles (Bettara-zuke, pickled cucumber with ginger) A classic, so-called Rosanjin rice. Smooth and creamy—delicious! I had to get a second helping!!- Warabi Mochi: Freshly made warabi mochi. Goonji's might be the best. The kinako (roasted soybean flour) is also great.- Coffee after the meal: Geisha coffee. This time, I was told there was no iced coffee available, so I just had it hot.I was thoroughly satisfied to enjoy Chef Goonji's cooking after such a long time. The presentation is simple, yet the flavors are outstanding. It was a great meal! I seem to be able to come back again, so I look forward to it. Less

A Japanese restaurant located in Shintomicho.Chef Goonji, who is the longest-serving disciple at Kyo-mi, prepares the dishes here.I had high expectations for Aji Hiro after discussing various topics about Kyo-mi with Mr. Kanamori from Kiyama.Additionally, the system at Kyo-mi, which has no restrictions on entry times, is fantastic.Every dish was exceptional, with the eggplant dengaku miso and Nara-zuke with karasumi being particularly memorable.Within the realm of Japanese cuisine, they offer innovative creations that provide a fresh and surprising texture. Less

I visited this restaurant for a private reservation with acquaintances.Although it started at 5 PM, I ended up arriving about 40 minutes late because I went to the wrong place.As I entered while apologizing, the staff kindly welcomed me.Of course, everyone at the private event was new to me, but they were all very friendly, which was nice.To catch up, I quickly started enjoying some drinks.For the first dish, I thought I should eat quickly, but the karasumi (dried mullet roe) was so delicious that I realized it deserved better than just beer, so I ordered some sake right away.I took my time enjoying the food until the middle of the meal, and there was still some left over.I had a lot of drinks, and the food was so delicious that I got carried away, leaving only photos of the remaining dishes.Time flew by.I would love to come back if I get the chance.It was a great meal! Less

It had been a month since my last visit to Aji Hiro, and this time I came for a private reservation.As always, I enjoyed Japanese cuisine that highlights the flavors of fresh ingredients.The menu included:- Kamasu Sushi- Sasa-karei (flatfish)- Karasumi (salted mullet roe)- Sweet potato- Green beans- Sea urchin jelly- Grilled asparagus- Yoshi-no-ni (simmered taro)- Fig with miso- Deep-fried Hamo (pike eel) with a coating- Fava beans- Tempura of shiso flowers- Tai (sea bream) Matsukawa- Akou (red sea bream) with hot water wash- Hamo, zuna (water plant), and burdock- Deep-fried Okkoze (scorpion fish)- Winter melon, small eggplant, small taro, shrimp, and snow peas- Rice to finish off- Warabi mochi (bracken starch dumpling)The menu had a refreshing summer vibe, and I particularly enjoyed the sea urchin jelly and deep-fried Hamo.The rice to finish off had various options, leaving me more than satisfied this time.I had a wonderful time with friends, enjoying Japanese sake and white wine. I look forward to my next visit! Less

This month, the ingredients have completely transformed into summer fare, featuring sea urchin, water shield, sweetfish, pike eel, and winter melon.What impressed me about Chef Goonji's dish was the sweetfish rice. The small sweetfish were dried overnight to enhance their flavor, then lightly grilled and cooked into the rice. It was a delightful dish that allowed me to enjoy the sweetfish's umami, bitterness, and saltiness.For my second serving, I added sea urchin, which brought an unexpected burst of ocean flavor—what a surprise! Less