Ajika, a Georgian restaurant in Tokyo, plans to open its second branch within the next year. Co-founder Giorgi Abuladze told BM.GE that the company is considering central Tokyo districts and is searching for a suitable location. The investment cost has not yet been disclosed.
Opened in September 2025 in Tokyo’s Kagurazaka district, the 46-seat restaurant has exceeded expectations. It is usually fully booked on Friday and weekend evenings, while Japanese customers account for 85–90% of visitors. Food generates around 60–65% of revenue, with beverages, mainly Georgian wine, contributing 30–35%.
Ajika also plans to expand its menu and wine selection, organize Georgian wine events, and develop the import and distribution of Georgian products in Japan. Its long-term goal is to promote Georgian cuisine and wine, establish a Georgian wine hub in Japan, and help Georgian winemakers enter the local market.
