Sydney Kimiko

Use the form link above to get Aji delivered to your inbox each month, instead of remembering to check the void for it. Some more information about the general mindset behind Aji: I don’t want you to think that I’m some kind of validated authority on food. I have no blue check mark next to my name. I’m doing this on my own. I have neither the tenacity nor the training of those working the line or expo every night. All I have is curiosity and the courage to ask questions when people in aprons or chef jackets walk by. To eat somewhere with me is to know that an environment in which food is being prepared and served is the only environment in which I am fearless. I’ve forgotten where my memories end and experiences begin, and Aji is going to be the place where I attempt to put those two things together. I’ve eaten at a lot of chef’s tables, hung out next to the lines that will let me, and boldly DMed chefs for advice on everything - in and out of the kitchen. The vibe here is that recipes teach methodology, while experience gives you perspective. It takes both to create something delicious.