01 / ABOUT THE PLACE
About this place
When the tabletop teppan griddle heats up, a classic way to begin at Ajisen is with squid tentacles sizzling in butter and soy sauce alongside small, crisp Kurobuta pork dumplings, washed down with a cold beer. With offerings spanning Kurobuta pork shoulder steak, fatty pork jowl, and beef tongue alongside smaller starters like edamame and namul, the table fills out comfortably long before the pancake batter arrives.
Monjayaki takes center stage with a broad assortment of ingredients, from familiar mentaiko and dried sakura shrimp to Baby Star ramen snacks, curry powder, and melted cheese. Spreading the batter thin across the grill and scraping up the fragrant browned crust with a small spatula turns cooking into a lively communal ritual. Thick Kurobuta okonomiyaki and yakisoba-stuffed modanyaki are also on hand; diners can griddle their own creations at leisure or ask the staff to step in and grill them instead.
To round out the meal, thick-noodle yakisoba soaked in rich Worcestershire-style sauce and garlic fried rice crisped over the residual heat of the flat-top make reliable choices. For dessert, sweet rolled pancakes stuffed with red bean paste (anko-maki) and soft-serve ice cream wrap things up on an easygoing note. Open for dinner on weekdays and from lunchtime on weekends, the shop makes a convenient stop for a griddled meal while wandering through Sugamo.
