Shibuya Sushi Ajuuta — Restaurant in Tokyo

I came here after seeing great reviews, but here’s a honest one:

The food itself was amazing and the interior design was beautiful. However this was all ruined halfway through the meal. I’m giving this place a 1-star review solely because of the arrogant demeanor and terrible treatment of customers by the head chef, Hiroki.

I was expecting a consummate professional as I read that he studied in France, was very cultured, etc.

But at the start when we arrived, he directed his trainee to serve us and did not acknowledge us at all. I brushed this off as him being laser-focused on preparing the meal, but later on he mentioned “gaijin” multiple times when speaking to Japanese regulars beside us, and clearly was referring to the four of us from America (two separate couples who didn’t know each other) as he deliberately looked over at us and laughed.

It was a complete shock as we were extremely polite, quiet, and respectful the entire time. I understand Japanese “nationalism”, but if foreigners are not supposed to be at your restaurant, then you should not allow us to book reservations online. Also did he not think we know what “gaijin” means?

It was also clearly evident that the one female employee there was getting bullied by the head chef alongside a male-dominated staff. She was extremely uncomfortable and it was clearly shown on her face. I truly felt bad for her.

On the bright side, the young Korean/Japanese trainee did a great job serving and explaining the dishes to the “foreigners” and I hope he makes it far in life as a sushi chef.

Our Japan trip was amazing until this dinner happened. It left a really bad taste in our mouths and gave us a glimpse of the “other” side of Japanese people. I’m just surprised this behavior came from a star sushi head chef.

The head chef should at least be more discreet about talking bad about foreigners next time. I hope Hiroki himself reads this and remembers to treat all customers with respect. We are there to support what you have built and give praise to you. But if customers feel disrespected in such an obvious way, some of us will do everything in our power to warn as many people online and in-person about how they should never...

TLDR: Absolutely Terrible Experience at restaurant Ajuuta on 6th July 6pm (Dinner). Examples to follow…

No Initiative to Interact From Chef

Language barrier might be a thing. But surely, it wouldn’t kill to at least ask your guests which country they are from.

Different Treatment Between Guests

I would have brushed it off if the chef was consistent in his treatment to all guests. Alas, majority if not all of the chef’s attention was on the guests that had ordered alcohol. While I don’t see any issues with having a couple of drinks with your guests. Being intoxicated to the point where you are literally ignoring 5 out of the 8 guests was downright disrespectful.

On the point on disparity in treatment of guests, another instance encountered would be when the chef showcased the tray of Uni procured for service, which was proudly shown off to the other guests (that had procured alochol). When it came to our turn? Well we had to literally ask to view the same exact tray of Uni. Mind you, everyone had the same course for that dinner service, so forgive me if I’m expecting at least the same standard of service and not having to beg to be shown the ingredients of the day like a beggar.

Note: I’ll be attaching two pictures, one of the uni from where I was seating, and another after I had asked to view it closer in person.

Inability of chef to manage rowdy guests

Above all, what disappointed me the most was the chef’s inability to manage rowdy and intoxicated guests. Which, if anything helped transformed my Omakase experience (meant to be an intimate dining session) into something no more than a session at the pub down the street (ie Izayaka).

PS: For an Omakase at this price point you’re paying for both the food and experience. While the food wasn’t bad by any measure with a few hits and misses. The way I see it, it would be more appropriate to call this an izakaya using fine ingredients rather than an Omakase - Absolutely the worst meal I’ve had at this...

Sushi Ajuuta was disappointing. I expected more from a Omakase Dinner course. My previous experience is at SUSHI TOU (it was amazing)

Total of 8 guests. 3grps.

Sashimi (fish) had an interesting variety but not worth 33000yen. The only expensive thing was the UNI. There was no ikura, no crab, nothing special... ⁠There was very little to no interaction btw the main chef and us, only the apprentice introduced the dishes. The chef only entertained the grp which were ordering lots of alcohol and were really rowdy. ⁠The chawanmushi seemed undercook. ⁠The tiger prawn was not sweet either. ⁠The fried yellow butterfish was underwhelming. ⁠The conger eel roll was also underwhelming. ⁠The miso soup was nothing special. ⁠The tamago was an interesting mix of scallop and hojicha thou. The unagi was nice as well. The usual tuna cuts were nice. The sashimi with the grilled skin was realllllly good thou. Chef had good knife skills as well.

All in all, i wondered am i even at an Omakase?.?

For better sushi quality head to TSUKIJI MARKET. For a better omakase experience head...