01 / ABOUT THE PLACE
About this place
Pairing piping-hot teppan dishes with draft beer served in a frosted mug is one of the distinct pleasures of dining out. Located in Saiin in Kyoto's Ukyo Ward, Ajishin offers a diverse lineup of meats seared over the griddle. Seasoned salted beef tongue is grilled with precision, while the sweet-savory glaze on tecchan beef large intestine makes an ideal companion for drinks. With selections ranging from skirt steak (harami) and cheek meat (tenniku) to salt-grilled chicken neck (seseri) and fragrant sauteed pork and kimchi, each savory bite naturally has you reaching back for your cold glass.
The griddle-cooked offerings extend well beyond standard meat cuts. Standalone dishes include "Elevator," featuring fried tofu from local purveyor Ueda Tofu, alongside braised pork belly and thinly sliced mountain yam suitable for snacking between rounds. The kitchen also turns out distinctive flour-based savories, including onion-sweet "negi-negi-yaki," griddle-crisped "gohan-yaki" fried rice, and hearty "uso-yaki" combining both soba and udon noodles. Diners can finish comfortably with classic okonomiyaki or noodle-loaded modan-yaki, seasoned directly at the table with their choice of house sauces.
The drinks list goes far beyond beer. Guests will find an extensive variety of umeshu (plum wine) showcase flights, shochu selections, and highballs alongside the draft taps. Inside, low tatami tables where guests take off their shoes make up the majority of the dining room, complemented by counter seats facing the iron griddle. Operating from 17:30 in the evening until 0:00 late at night, the dining room frequently fills up early, making advance reservations a wise choice.
