Ajiman (味満ん/あじまん) is one of the best Fugu (blowfish) restaurants in Tokyo, it is favorite place to enjoy Fugu-specialized dishes. Ajiman located in on a quiet street remote from the busiest area in Roppongi. The restaurant only opens during fugu seasons from September to May. It is one of the hardest restaurant to get a booking during Fugu peak seasons in winter. I visited in Feburary which is still the best season to eat fugu.
Ajiman can sit 12 guests at the counter, as well as 3 private rooms for larger group of guests. We got the private room right next to the entrance. Besides the set menu which includes varieties of fugu dishes cooked in different ways, a la carte menu is also available for guests with smaller stomaches. There wasn't much differences in portioning thus we ordered whatever we want instead of the set. And FYI, no one speaks English and only Japanese menu was available.
The meal started with a complimentary appetizer of Shirauo and Japanese Yam. The fist dish to arrive was Fugu sashimi, which was beautifully plated like a flower blossom. In the center of the plate was sliced fugu skin. The dish comes with three condiments which i really enjoyed with the sashimi: Special ponzu sauce, fresh scallions, ankimo (monkfish liver) sauce with spicy daikon. The ankimo sauce with daikon was amazing, i can even eat it as a dish!
Grilled shirako was another dish i really liked. It was perfectly cooked despite the large size - inside the chewy skin was an exaggerate creamy center.
While my No.1 favorite dish at Ajiman was the Fugu Kara-age, or deep-fried Fugu. This is considered one of the top three kara-age in Japan. The first bite honestly shocked me, the wonderfully crispy skin has a lovely milky flavor, inside, the fugu was so succulent and i can taste the collagens.
Next was fugu pot, which includes different parts of fugu, spring onions, vegetables and tofu. The old lady came to cook the pot for us, we enjoyed the simple cooked ingredients with dipping sauce. It was good but acutally nothing spectecular.
After cooking the fugu, the broth was used to cook rice congee 'zosui' with egg. I love congee and this one was definitely one of the best i have ever had. So umami an creamy, the scallions gives an extra hint of fragrance. Three of us finished the whole pot in few minutes! My kind of comfort food in a chilly winter night.
We didn't order much this night because my partners were still going to have their second dinner at Sugita, but i cannot do two dinners as i want to better enjoy my food wherever i go. I was quite satisfied with the dishes i tried at Ajiman, all the dishes we ordered were indispensable in my opinion, and my favorite was definitely the Fugu Kara-age. I booked my next meal at Ajiman in three months, before they close by the end of May.
Address: 東京都港区六本木3-8-8 ＷＯＯビル １Ｆ
Hours: 18:00~, closed on Sundays