Georgian restaurant Ajika, located in Tokyo’s Kagurazaka district, is exceeding its initial business expectations after its first year of operation, co-founder Giorgi Abuladze told BM.GE. He said the restaurant plays an important role in introducing Japanese customers to Georgian cuisine, with many visitors trying Georgian dishes for the first time at Ajika.
According to Abuladze, around 85–90% of customers are Japanese, including food enthusiasts, couples and groups of friends. Approximately 30% of customers return for repeat visits. Popular dishes include shkmeruli, khinkali, Adjarian khachapuri, eggplant with walnuts and pkhali, while amber qvevri wine, Saperavi and Ojaleshi are among the most popular drinks. Interest in chacha is also growing.
Ajika opened in September 2025 with a $400,000 investment and currently employs 17 people, including Georgians, Japanese nationals and other foreign workers. The company also seeks to provide employment opportunities for Georgian students living in Japan.
The restaurant serves Georgian food and wine and has partnered with a local Japanese dairy producer to make Imeretian cheese and sulguni specifically for its menu.
