Aji Yuki (味幸) Tokyo

This might be my favorite Japanese restaurant right now. Each restaurant from Kyo-mi has its own unique character, and the atmosphere varies greatly, but they are all wonderful. Aji Yuki's deliciousness comes from their exceptional dashi preparation and the perfect combinations of flavors. The corn tofu paired with kuzu was incredibly tasty, and the soft-shelled turtle dashi that complemented the jun-sai was outstanding. Everything was delicious until the very end. Although they have become extremely popular and are already fully booked for next year, it’s definitely one of the places I want to keep coming back to.◆ Akashi Aji Bo-zushi, Benibai-zuke ◆ Corn Tofu, Yoshino Kuzu ◆ Jun-sai, Soft-shelled Turtle Dashi ◆ Anago Yuba Maki, Miso and Flower Pepper ◆ New Lotus Root, Rikyu Fu, White Cucumber with Sesame Vinegar ◆ Karasumi Mochi Pickled in Nara-zuke Sake Lees ◆ Grilled Hamo with Ume Paste, Sashimi ◆ Akashi Sea Bream Sashimi ◆ Yura Red Sea Urchin ◆ Okose Kuzu Tataki, Grilled Eggplant, Soup ◆ Azumigawa Sweetfish Salt Grilled ◆ Head and Bone Senbei ◆ Winter Melon and Hairy Crab with Sauce ◆ Kamo Eggplant Dengaku and Yura Red Sea Urchin ◆ Tai Meshi (Sea Bream Rice) ◆ Rice with Beef Shigure and Dried Sardines ◆ Rosanjin Rice ◆ Nanko Plum Sweetened in Syrup ◆ Mizu Yokan (Water Jelly) Less

The genius chef, Minami Yukihiro, has taught me the exquisite flavors that bring out the best in ingredients while eliminating any unpleasant tastes. Every time I visit, I can't help but feel grateful for the beauty and abundance of Japan's four seasons.From seafood like horse mackerel, conger eel, red sea urchin from Yura, rockfish, sweetfish from Azumigawa, and eel, to vegetables such as corn, water shield, new lotus root, grilled eggplant, Kamo eggplant, winter melon, and Nanko plum, the simple yet profound flavors, textures, throat feel, and aromas are truly enjoyable.Chef Minami is like a missionary, clearly demonstrating the beauty of a pure and clear world by stripping away the excess. Thank you for another delightful lesson today! Today's Menu: JPY 50,000 - Akashi Horse Mackerel with Red Plum Pickle - Corn Tofu with Yoshino Kudzu - Simmered Soft-Shelled Turtle Jelly with Water Shield - Eel Wrapped in Yuba with Eel, Miso, and Flower Pepper - New Lotus Root with Rikyu Wheat Gluten and White Cucumber in Sesame Vinegar - Karasumi Mochi Pickled in Nara Pickle Lees - Grilled Hamo with Ume Paste, Sashimi - Akashi Sea Bream, Sashimi - Red Sea Urchin from Yura - Rockfish with Kudzu, Grilled Eggplant, and Soup - Sweetfish from Azumigawa, Salt-Grilled - Head and Bones for Senbei - Winter Melon with Hairy Crab Sauce - Kamo Eggplant Dengaku with Red Sea Urchin from Yura - Tai Meshi (Sea Bream Rice) - Rosanjin Rice - Nanko Plum Sweetened in Syrup - Mizu Yokan (Water Jelly) - Other Drinks Less

I visited after more than three years.The owner was as kind and wonderful as ever.The dishes were consistently impressive, showcasing his ongoing experimentation.- Sushi with horse mackerel and umeboshi pickled in red plum, with vinegared horse mackerel and chopped green onion.The fishmonger prepares the fish fresh in the morning with ice.- Corn tofu with sesame and extracted essence, made with Yoshino kudzu.- Boiled soft-shelled turtle jelly with seasonal vegetables, okra, and young ginger.- Anago (conger eel) wrapped in yuba (tofu skin) with flower pepper and miso.- New lotus root, dried white cucumber, Rikyu-fu (wheat gluten), perilla, and myoga (Japanese ginger).- Karasumi mochi (dried mullet roe rice cake) with fried mochi, grated daikon, and Nara pickled karasumi.- Hamo (pike eel) from Korea, grilled with a light char.- Biwa trout with micro cucumbers.- Tiger fish with kudzu, grilled senryo eggplant, and a clear soup.- Shiga Kutuki sweetfish, grilled with salt, served with konyaku.- Sweetfish heads and bones.- Winter melon with hairy crab sauce.- Kamo eggplant dengaku (miso-glazed) from Awaji, with fukura and purple sea urchin.- Pickled cucumbers, pickled cucumbers, eggplant, myoga, young ginger, and shibazuke (pickled vegetables).- Clam rice porridge.- Tai (sea bream) rice.- White rice from Uonuma Koshihikari.- Dried young sardines.- Shigure-ni (simmered dish).- Rosanjin rice (a traditional Japanese dish).- Sweetened Nanko plum.- Mizu yokan (sweet red bean jelly). Less

I have been having conversations with Minami-san across the counter for the past three and a half years, and through our consistent exchanges, I have been able to notice my own personal growth.The number of dishes served before the final rice course has increased from 8 to 12.The price of the course has also gone up, and they have stopped accepting new reservations.Despite these changes, Minami-san's dedication remains unchanged. I want to cherish what Minami-san values and eventually pass it on to someone who will appreciate it as well. Less

I finally got to visit Aji Yuki, a place I had been wanting to try for a long time! Chef Minami is from "Kyo-mi" and after its closure in 2019, he also worked at his senior's restaurant, "Aji Hiro." This restaurant has won the "The Tabelog Award 2026 BRONZE." ◆ Mackerel Sushi ◆ Corn Tofu ◆ Yam Somen with Junsai ◆ Anago (Conger Eel) Yuba Roll ◆ New Lotus Root with Sesame Vinegar ◆ Karasumi Mochi ◆ Grilled Hamo (Pike Conger) ◆ Tai (Sea Bream) from Akashi ◆ Soft-Shelled Turtle Noodle Soup ◆ Sweetfish from Shiga's Kutsuki River with Tororo ◆ Winter Melon with Hairy Crab Sauce ◆ Duck and Eggplant Dengaku with Sea Urchin ◆ Four Types of Rice to Finish! Dried Sardines, Simmered Beef, Rosanjin Rice, Egg Yolk!! ◆ Dessert I enjoyed a variety of carefully prepared dishes in small portions. Everything was incredibly delicious, but the final rice dishes left a strong impression. Chef Minami's personality was also truly wonderful! Total spent: JPY 45,000 Rating: 4 stars 5 stars: I definitely want to revisit!! 4 stars: I would like to revisit if given the chance! 3 stars: I would be okay with revisiting. 2 stars: I think once is enough. 1 star: No need to go. Less

Today, I had the pleasure of enjoying Chef Minami's exquisite dishes once again, and it was truly a delightful experience. I reflected on the producers of the seasonal ingredients from both the sea and the mountains, as Chef Minami meticulously prepared each dish right before my eyes, infusing them with soul and passion. In the serene atmosphere, I was captivated by the stunning live cooking, which tantalized both my stomach and mind. The flavors were so incredibly delicious that I felt like crying. Even the guests at the table couldn't help but sigh in awe. This is truly the essence of Aji Yuki. I savored every dish, but the ones that particularly moved me today were the steamed abalone rice, sesame tofu, simmered soft-shelled turtle noodles, grilled sweetfish from Kamigatsu in Kyoto with stir-fried itadori, clam porridge, kombu and egg rice, and shigure-ni rice. Although I had been trying to limit my alcohol intake lately, I ended up indulging a bit too much this time. I know I sound repetitive, but Aji Yuki is simply the best! Less

I was fortunate to receive an invitation.- Steamed rice with abalone- Crab jelly with mozuku vinegar and dried white cucumber- Sesame tofu- Torigai from the Noto Peninsula in Ishikawa Prefecture- Renkon and eggplant with a sesame dressing- Fried dish with corn and hamo (pike eel) tempura- Hamo sashimi- Sashimi of okose and Amagi flounder- Soft-shelled turtle somen- Ayu from Shiga Prefecture and itadori (crunchy wild vegetable)- Ayu bone crackers- Yamato somen with junsai- Kamo eggplant and yuba with white miso- Clam porridge- Four types of rice (two types were too filling)- Rice with baby sardines- Rosanjin rice (kombu-toro rice) Rosanjin refers to Kitaoji Rosanjin, a famous potter, calligrapher, painter, gourmet, and chef who created this dish using bonito broth and kombu kelp.- Sweet preserved green plums- Red bean yokan Less

Hello everyone, this is ZMA.Today, I would like to introduce a Japanese restaurant.I visited "Aji Yuki" located in Shintomicho. Aji Yuki is a Japanese restaurant run by Minami Yukihiro, the last disciple of the legendary chef Nishikenichiro from the famous restaurant "Kyo-mi." Reservations can only be made through referrals, and they are fully booked for a year in advance.The Japanese cuisine created by Chef Minami is not flashy but rather emphasizes the essence of the ingredients, elevating them to their fullest potential. I visit every year to savor the flavors of spring and summer.Just stepping through the noren curtain and opening the door brings a smile to my face.★ Omakase from JPY 46,000 I will indulge.- Steamed Abalone RiceCooked with sake and kombu, the glutinous rice is steamed with dashi. The only seasoning is salt. Despite the simplicity of the cooking method, the umami, aroma, and texture are all enhanced.- Mozuku VinegarTopped with crab and crab miso, served with okra and cucumber. The vinegar is gentle, maintaining a harmonious flavor throughout.- Sesame TofuI waited a year to eat this. This year, it has a slightly softer texture than last year. The sesame and method remain unchanged, but subtle adjustments to the Yoshino kudzu make a significant difference. This dish is truly "pure" and must be preserved for the future.- Noto Peninsula Chicken- Renkon (Lotus Root) with Rikyuu SauceA dish made with new lotus root, young ginger, and Rikyuu gluten mixed with sesame. It’s simple yet delightful, with a pleasant texture and no bitterness, bringing joy with every bite.- Fried DishCorn and Hamo (pike eel) tempura. The sweetness is preserved by the light batter. It’s definitely the season for Hamo! Summer has arrived!- Grilled HamoHamo from Jeju Island, Korea. Recently, it has been praised for its quality, even higher than that of its home country. The bones are soft, making it easy to eat, and the texture and umami are unlike anything else.You can taste the difference with just one bite.- SashimiOkose and Amagi Flatfish.- SoupSoft-shelled turtle soup with soft-shelled turtle egg tofu and somen noodles. The fine fat floating on the surface is a sign of its natural quality. It’s truly one of the summer delicacies. The delicate egg flavor is indescribable.- Grilled DishAyuu (sweetfish) from Kutuki, Shiga Prefecture. Recently, they prefer using ayu from the northern side of Kyoto. Of course, the head is deep-fried. You can’t start summer without tasting this!- Small BowlYamato yam cut into thin strips served with Akita’s Junzai. This is also a seasonal summer ingredient. Unlike the smoked color of bottled versions, the vibrant color adds a refreshing touch.- Simmered DishYuba (tofu skin) and Kamo Eggplant. The creamy flavor of Kamo eggplant and the gentle texture of yuba feel like a warm bath, relaxing every part of your body.- Clam Zosui (rice porridge)Clam zosui cooked slowly at a low temperature (70°C). The texture and liver are so surprising that you might think it’s raw, truly a shocking experience.- Four Types of RiceBy this point, you would normally be full! Four bowls of rice: Jako rice, beef shigure, kombu egg, and karasumi. I could eat as much rice as there is!- DessertPlum agar jelly and red bean yokan.It was a great meal. I truly experienced the best feeling and had a wonderful time. Waiting a year to enjoy the essence of Japanese cuisine, prepared with minimal yet top-quality ingredients, was absolutely worth it. See you next July!Well then, until next time! Less

Aji YukiInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for visiting. I would appreciate your likes, follows, and saving the restaurant.I revisited Aji Yuki, a recipient of the Tabelog Award 2026 Bronze and a distinguished restaurant. I always look forward to dining here.The location is about a 3-minute walk from Shintomicho Station.Here are the dishes I enjoyed that day, along with some thoughts:Each dish is crafted with care and attention, showcasing a heartfelt approach. You can see the respect and thoughtfulness towards the ingredients, as they creatively use leftover items in new ways. While the presentation may not be flashy, each dish is deeply satisfying and delicious.- "Steamed Abalone Rice with Green Onion and Liver Seaweed Sauce"- "Hairy Crab with Mozuku Seaweed, Mini Okra, and Dried White Cucumber" Served with Tosa vinegar and ginger jelly.- "Sesame Tofu" The sesame tofu served every time is incredibly smooth in texture.- "Grilled Bird Shell from Nanao, Ishikawa" The grilled bird shell with intestines is exquisite.- "Rikyu Fu with Eggplant, New Lotus Root, and Shredded Young Ginger in Sesame Vinegar" Topped with shredded perilla leaves.- "Grilled Hamo (Pike Conger)" This hamo from Jeju Island, Korea, is served with wasabi, soy sauce, and plum sauce.- "Tempura of Bird Shell and Corn" The bird shell releases its deliciousness the more you chew. The sweet corn is in season and delightful.- "Hamo Tempura" The hamo is finely cut and fried, resembling crispy hamo crackers.- "Sashimi: Amategarei, Tiger Fish, and Flower Cucumber" The tiger fish is wrapped with skin and green onion, served with ponzu and soy sauce.- "Soft Boiled Egg Tofu with Noodles"- "Young Sweetfish and Itadori"- "Akita Prefecture: Water Shield and Yam Noodles" The thin yam noodles are hidden beneath the water shield.- "Simmered Dish: Kamo Eggplant and Yuba in White Miso" Topped with shredded myoga.- "Chicken Sukiyaki"- "Pickles"- "White Rice"- "Beef Shigure-ni"- "Beef Bowl with Egg Yolk"- "Small Fish Rice"- "Rojin Rice"- "Plum Chazuke"- "Sweetened Green Plums with White Wine Jelly"- "Mizu Yokan"I had a wonderful time and would love to visit again. It was a great meal! Less

Just a 3-minute walk from Shintomicho Station!I revisited Aji Yuki!Opened by Hiroshi Minami, who honed his skills at the legendary restaurant "Kyo-mi" led by the late Kenichiro Nishii, this Japanese restaurant opened in October 2022.With such a prominent chef from "Kyo-mi" going independent, it quickly became a super popular spot with reservations unavailable for over a year!Located in the quiet area of Chuo Ward, Minato, it’s just a 3-minute walk from Shintomicho Station!It’s also easily accessible from Tsukiji Station and Hatchobori Station in under 10 minutes.The restaurant has only 7 counter seats, creating a clean and refreshing atmosphere that is truly delightful!Moreover, the hospitality from Chef Minami and the staff is warm, making it a very comfortable place to dine!The course is an omakase style, priced around JPY 30,000 to JPY 35,000.On this day, I enjoyed an impressive course featuring ingredients that reflected the transition from spring to early summer!Here’s what I had and my impressions:★ Nara Prefecture's Usui Beans ★ Guji Chumaki with Sweetened Itadori ★ Sesame Tofu ★ Sea Urchin Eggplant ★ Rikyu Fu with Shiitake and White Cucumber in Sesame Vinegar ★ Natural Torigai from Ishikawa Prefecture ★ Karasumi Mochi Pickled in Nara Zuke Sake Lees ★ Sashimi of Okose and Tsubugai ★ Akashi's Ainame with Mozuku and Butterbur Soup ★ Grilled Young Sweetfish with Kinpira Udo ★ Nagaimo Somen with Water Shield ★ Hamaguri and New Ginger Hiryu Tofu ★ Rice Dishes - Sakura Shrimp and Usui Bean Takikomi Rice - Chirimen Sansho Rice - White Rice - Pickles - Beef Shigure-ni - Kombu Torogohan (Rojin Rice) - Kombu Tsukudani TKG ★ Mizu Yokan The menu, which purely pursues "taste" without any gimmicks, not only evokes a sense of lineage but also showcases a wonderful evolution of flavors!Particularly, I loved the sesame tofu, which is a specialty, the beautifully balanced sea urchin eggplant, and the exquisite grilled young sweetfish!Of course, I had to try all the rice dishes to finish off the meal (laughs).It was absolutely fantastic!I look forward to returning to Aji Yuki!Can’t wait for my next visit!It was a great meal! Less

◉ Thin Peas with Dashi◉ Chimaki Sushi◉ Sesame Tofu◉ Eggplant with Purple Sea Urchin◉ Shiitake Mushrooms and Wheat Gluten with Sesame◉ Torigai (Cockle)◉ Karasumi Mochi (Dried Mullet Roe Rice Cake)◉ Sashimi of Tiger Fish and Tsubugai (Whelk)◉ Soup with Ainame (Japanese Rockfish) and Mozuku (Seaweed)◉ Young Sweetfish (Chiya)◉ Yam Noodles with Junsai (Water Shield)◉ Clams and New Ginger with Winter Melon◉ Clay Pot Rice with Sakura Shrimp and Thin Peas◉ Chiri Men Sansho (Dried Baby Sardines with Japanese Pepper) and Beef Shigureni Rice◉ Mizu Yokan (Water Jelly) Less

I visited this restaurant with a close friend of 40 years from university.Today was a wonderful opportunity to enjoy ingredients that represent the end of spring and the beginning of summer.With carefully selected items like the purple sea urchin from Yura, turban shell from Mie, and water shield from Akita, each dish truly reflects the changing seasons.What surprised me was the Korean conger eel. Served as sashimi and in a crispy preparation, it brought a delightful early summer aroma that I thoroughly enjoyed! Less

【Check Points】■ Authentic Japanese cuisine from Kyo-mi that is sure to impress connoisseurs.■ Course duration: 2 hours and 20 minutes.Aji Yuki, where Kenichiro Nishi's vision from Kyo-mi has evolved further, offers understated yet sophisticated dishes that appeal to true gourmets.Located just a 3-minute walk from Shintomicho Station, this restaurant is nestled in a calm and serene area.The exterior features a chic black facade with a beautiful white noren (curtain) that stands out.Inside, the simple design creates a tranquil Japanese atmosphere with a platinum seating arrangement of 7 counter seats. Reservations for 2027 are reportedly almost fully booked.Chef Hiroshi Minami has spent 4.5 years in Japanese cuisine in Nara, followed by 7 years at Kaga-ya in Ginza, and joined Kyo-mi at the age of 30, working there until its closure. His last conversation with Chef Nishi was about exchanging ideas for new dishes.Even at the established Kyo-mi, Chef Nishi was always thinking about evolution. Aji Yuki takes that spirit and considers how to adapt to the current times. Everything served is delicious, showcasing the quality of the ingredients, leaving me thoroughly satisfied.■ Nara Usui Beans A gentle sweetness and aroma spread in my mouth, marking a springtime start.■ Itadori Pickled in Sugar, Chumaki Guji Sushi, Sea Bream Roe The Itadori is pickled to balance its acidity, allowing for a delightful texture. The chumaki contains flavorful guji sushi, and the sea bream roe has a gentle taste.■ Sesame Tofu Made without roasting the sesame, this dish highlights a milky texture and the beautiful aroma of sesame, making it delicious.■ Awaji Island Fukura Sea Urchin, Eggplant This dish is truly beloved at Kyo-mi. The warm eggplant and cold sea urchin, balanced with the sweetness of dengaku, create a perfect harmony.■ Wheat Gluten and Shiitake Mushrooms, White Cucumber with Sesame The texture of the white cucumber and myoga, combined with the sesame sauce, is delightful.■ Nanao Torigai Grilled torigai with a sweet sauce allows for the enjoyment of seasonal flavors and aromas.■ Karasumi Mochi Served with grated daikon, it’s refreshingly delicious.■ Tiger Fish and Tsubugai The flavorful tiger fish and the aromatic tsubugai are both excellent choices.■ Ainame and Mozuku Soup Richly fatty ainame served in a gentle dashi broth.■ Biwa Lake Young Sweetfish The young sweetfish, reminiscent of early summer, is simply grilled.■ Akita Suwanai and Nagaimo Somen Enjoy the large, crunchy texture of suwanai and the refreshing feel of finely cut nagaimo somen.■ Hamaguri Hirousu and Winter Melon A gentle sauce that allows you to savor the umami of the clams.■ Koshi-abura Rice As the last of the mountain vegetables, this rice is fragrant with koshi-abura and delicious.■ Chirimen Sansho Rice The chirimen is not too strong, offering a refined taste that pairs well with rice.■ Shigure-ni and Rice This dish is perfect as a rice accompaniment; I could eat it endlessly.■ Rosanjin Rice A signature dish of Kyo-mi, featuring kombu kelp whipped with bonito dashi and soy sauce, creating a superbly creamy kombu rice.■ Rosanjin Kombu Tsukudani TKG Using the kombu from the Rosanjin rice, this tsukudani is a perfect finish when served with TKG (Tamago Kake Gohan).■ Okaka TKG Not ready to end yet, I finish with thinly shaved bonito flakes and egg.■ Mizu Yokan Though it has a rich color, it melts in your mouth like water, offering a refined taste. The craftsmanship is meticulous until the very end.Omakase Course ■ Nara Usui Beans ■ Itadori Pickled in Sugar, Chumaki Guji Sushi, Sea Bream Roe ■ Sesame Tofu ■ Awaji Island Fukura Sea Urchin, Eggplant ■ Wheat Gluten and Shiitake Mushrooms, White Cucumber with Sesame ■ Nanao Torigai ■ Karasumi Mochi ■ Tiger Fish and Tsubugai ■ Ainame and Mozuku Soup ■ Biwa Lake Young Sweetfish ■ Akita Suwanai and Nagaimo Somen ■ Hamaguri Hirousu and Winter Melon ■ Koshi-abura Rice ■ Chirimen Sansho Rice ■ Shigure-ni and Rice ■ Rosanjin Rice ■ Rosanjin Kombu Tsukudani TKG ■ Okaka TKG ■ Mizu Yokan ◆ I hope this information is helpful for you to save! ◆ _________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki _________________ Less