Booking a Group at the Sushi Counter: What to Plan

A group dinner at a sushi counter is a very different proposition from a group dinner at a large restaurant. There is no room for parallel conversations about separate orders, no waiting for the slowest orderer, no divided attention across a sprawling menu. At Aji, a group omakase means everyone arrives at the same experience, together, at the same pace. That shared focus is the point.

How Group Bookings Work at Aji

All reservations at Aji are handled directly by the restaurant. For groups, email reservations@ajisushimtl.ca or call 514 272 2929. The team will confirm availability, discuss the format, and gather the information they need to prepare the evening properly.

Group bookings require more lead time than individual reservations. This is not simply a matter of logistics: the chef plans the sequence based on what is available from suppliers, and a large group requires a coordinated quantity of fish that takes time to source. The earlier you contact the restaurant, the more flexibility everyone has.

A deposit may be required for group reservations. The restaurant will confirm the terms at the time of booking. Cancellations with short notice are particularly difficult to absorb at a 14-seat counter, where a group cancellation can mean an empty room.

Maximum Group Size and Counter Privatization

The Aji counter has 14 seats. This is the maximum group size. Groups up to 7 can generally be accommodated alongside other guests on the same evening, depending on availability. Groups of 8 or more should discuss privatizing the full counter, which gives the entire group the same 14 seats without other diners.

Counter privatization changes the feel of the evening significantly. The chef's full attention is on your group. The sequence is built specifically for you, the pacing is calibrated to the group's rhythm, and the conversation with the chef is more open. For a corporate dinner, a team celebration, or a milestone birthday, privatization is worth the conversation.

The terms for privatization, including any minimum spend or advance deposit, are discussed directly with the restaurant. There is no standard rate posted online; contact the team to arrange.

Best Days and Times for Groups

For a group with a relaxed timeline, a weeknight dinner, Monday through Thursday, offers a calmer atmosphere and often more flexibility on seating. The kitchen team is equally focused, but the energy is quieter.

Saturday evenings carry more energy and are the most sought-after. For a group that wants the most lively atmosphere, Saturday is the right call, but it also requires the most advance notice.

Current hours: Mon to Thu 11h - 22h, Fri 11h - 23h, Sat 17h - 23h, Sun 17h - 22h. For groups, evening service starting at 18h or 18h30 is typically the best fit: it allows enough time for a full omakase sequence without rushing toward closing.

A full group omakase at Aji runs roughly 90 to 120 minutes. Plan accordingly, especially if you have arrangements after dinner.

Coordinating Dietary Restrictions

In a group, dietary restrictions are the most important piece of information to communicate early. Chef Yamamoto plans the omakase sequence in advance based on the guests' profiles. If someone at the table has a shellfish allergy, a gluten intolerance, or does not eat certain proteins, the chef needs to know before he plans the sequence, not on the night.

The more specific and complete the information at booking, the better the chef can adapt the sequence for that person without disrupting the flow for the rest of the group. Minor preferences, such as preferring less fatty fish, can usually be accommodated with a quick note. Severe allergies require more careful planning and sometimes limit what is possible for the affected guest.

If you are organizing the group booking, take a moment to survey guests before you contact the restaurant. One consolidated list of restrictions is far easier to work with than a series of follow-up emails.

What a Group Omakase Looks Like

Imagine 10 people seated at the counter. The chef stands in front of them, preparing a single piece for each guest simultaneously. The piece is placed in front of everyone at once, the chef says a few words about the fish, and the whole group eats together. Then the next piece begins.

This synchronized format is one of the most socially cohesive dining experiences you can have with a group. There is no split attention, no waiting for the last person to receive their plate. Everyone is in the same moment, and the conversation that follows each piece is natural and shared.

The sequence typically runs 12 to 18 pieces, from delicate white-fleshed fish at the start to richer pieces, bluefin tuna, uni, eel, toward the end. The chef may add or adjust pieces based on what came in that morning. No two evenings are identical, even for groups that have visited before.