Ajinotabibito Roman

The owner-chef ’s journey as a chef began at a general eatery. He sought out old cookbooks and honed his skills on his own. Calling himself a taste traveller, Tomio Onda spends all his time cooking. The monthly menu has real character. For example, in June there’s chargrilled ayu, in July curry and in August cold miso soup. He creates a fusion of traditional dishes and home cooking under the theme of a summertime adventure. His daughters work in the kitchen too.

Family-Run Establishment

• Ajinotabibito Roman is notable for being a family-run restaurant where the chef's daughters contribute to the service, enhancing the dining experience with a personal touch.

Emphasis on Simplicity and Authenticity

• The restaurant focuses on bringing out the true flavors of ingredients through simple dishes, such as boiled vegetables with bonito-flavored soy sauce, reflecting a philosophy that 'cuisine reveals the person'.

Culinary Mastery and Craftsmanship

• The chef is recognized as a culinary master dedicated to his craft, showcasing a high level of craftsmanship in every dish, which has earned the restaurant its Michelin star.

Signature Ingredients

• Bonito-flavoured soy sauce: A soy sauce infused with bonito (katsuobushi) essence, used to dress boiled vegetables to bring out a pronounced umami and the true essence of the ingredients. This condiment embodies Ajinotabibito Roman’s philosophy that cuisine should reveal the person and highlight the genuine flavors of ingredients; it is a defining technique that anchors many of the restaurant’s simple, home-cooking-inspired dishes.
• Seasonal vegetables (prepared simply): Fresh seasonal vegetables selected to showcase their natural textures, sweetness, and aroma. They are prepared in a minimal, straightforward manner (notably boiled) so that their intrinsic flavors are allowed to shine, often finished with the bonito-flavoured soy sauce to complete the signature pairing.