Ajimori
Ajimori holds a distinctive place in Kagoshima’s kurobuta conversation: the restaurant describes itself as a pioneer of black-pork shabu-shabu. Its version pairs local pork slices with a house broth and beaten egg, a different way to taste the meat that sits alongside tonkatsu and seasonal lunch dis
About Ajimori
Ajimori holds a distinctive place in Kagoshima’s kurobuta conversation: the restaurant describes itself as a pioneer of black-pork shabu-shabu. Its version pairs local pork slices with a house broth and beaten egg, a different way to taste the meat that sits alongside tonkatsu and seasonal lunch dishes.
The menu lets diners compare cuts and preparations in one visit. Shabu-shabu cooks at the table with vegetables; the tonkatsu floor offers a more straightforward lunch. The restaurant asks guests to choose a course when booking, and reservations are taken by phone, so decide on party size and format beforehand.
Diners’ feedback often praises the meat’s sweetness and texture, the broth and the service. Some feel that certain cuts are quite fatty or mention waits at busy times. The best choice depends on preference: tonkatsu suits those who prefer a crisp coating, while the broth and egg define the house shabu-shabu.
The restaurant is in Sennichichō, a short walk from Tenmonkan-dori tram stop. Lunch is served 11:30 am–2:30 pm and dinner 5–9:30 pm; it closes Wednesdays and lists some irregular closure dates. Book by phone and choose a course. Check the monthly calendar before planning a meal around the shopping district.
Kagoshima black pork specialist that says it introduced kurobuta shabu-shabu served with its own broth and beaten egg.
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