Long shipping times, currency risks and strict local regulations are the main challenges facing Georgian wine imports to Japan, according to Giorgi Abuladze, co-founder of Tokyo-based Georgian restaurant AJIKA. Transporting products to Japan takes two to three months, requiring the company to plan its inventory well in advance.
AJIKA imports Georgian products directly, including Qvevri, amber and red wines, chacha, Georgian gin and whisky. Abuladze said demand for amber wine is particularly strong. A weaker yen increases import costs, while Japan’s strict import and labeling requirements add further challenges.
The restaurant has also faced moderate increases in product and staff costs, although rent has remained unchanged. By optimizing imports and procurement, the company has avoided raising menu prices, Abuladze said.
AJIKA plans to expand its Georgian wine imports and distribution, with the long-term goal of establishing a Georgian wine hub in Japan and improving local access to products from Georgian winemakers. The restaurant opened in Tokyo’s Kagurazaka district in September 2025 following a $400,000 investment. It also works with a local Japanese dairy producer to make Imeretian cheese and sulguni specifically for the restaurant.
