🍜 Black Pork Cuisine Ajimori

"Kagoshima Black Pork" is a breed raised in Kagoshima Prefecture using sweet potatoes as feed. Only high-quality pork that meets strict standards can obtain certification, and it has now become a world-renowned top ingredient, comparable to Kobe beef. The restaurant "Kurobuta Ryori Ajimori (あぢもり)" originally started as a ramen shop but transformed in 1978 to promote black pork actively. Since its establishment, it has closely collaborated with producers, contributing significantly to the popularity and development of black pork. To allow more people to taste the deliciousness of black pork, it continuously introduces various new dishes. Among the numerous items on the menu, the "Special Selected Kurobuta Shabu-Shabu" using black pork is particularly recommended. At the time, shabu-shabu was mostly beef, so when the black pork shabu-shabu was introduced, it initially received little attention. After some promotion, it gradually gained recognition. To let customers savor the sweet fat and rich lean meat of black pork, a broth mixed with raw egg is served as a dipping sauce, replacing the usual ponzu sauce and sesame sauce. There are also various dishes that allow patrons to fully enjoy the charm of black pork, including deep-fried pork cutlets with options for different cuts like loin, belly, and tenderloin, as well as braised pork with skin and Matsusaka pork slices.

Established in 1978, it is the founding restaurant of "Special Selected Black Pork Shabu-Shabu." For many years, we have closely collaborated with producers to promote and develop black pork. We also offer a variety of dishes that showcase the delicious sweet fat and rich lean meat of black pork.