I heard that the chef from Kurosaki recently went to Monaco, bustling with the F1 Grand Prix, alongside the chefs from Tokiwazushi in Niigata and Komon in Ginza. Apparently, he was making sushi at a party in a grand mansion. It sounds like it was quite an adventure filled with troubles! Now, what kind of sushi can we expect from Chef Kurosaki, fresh from Monaco? As usual, the dishes are served alternately between appetizers and sushi, with the sushi numbered for reference.- Octopus from Sajima It’s delicious even with just wasabi, but feel free to add salt and pepper. The gelatinous texture between the skin is amazing! This is only available from June, and Chef Kurosaki only uses octopus from this season.- Freshly Caught Conger Eel Served with its broth. It’s still light, but the thickened broth of the eel is delightful.- Mejikari Lightly grilled and delicious!At this point, pickled vegetables with gari and red vinegar are served, and the sushi begins.1. Marinated Striped Horse Mackerel from Ehime Full of flavor and a nice, firm texture—so good!2. Vinegared Horse Mackerel from Shimane Garnished with chopped green onions and topped with white kombu. The freshness of the horse mackerel combined with the umami of the kombu is delicious.- Steamed Abalone Served with liver sauce. This sauce truly embodies the flavor of the liver—so good!!- Leftover liver sauce with sushi rice and lightly kombu-marinated white shrimp, topped with a thinner sauce. (ﾟдﾟ)ｳﾏｰ!! It’s impressive that two types of liver sauce are prepared. One is thicker for the abalone, while the other is thinner to drizzle over the rice. Amazing!!3. Kohada The tangy flavor of the kohada pairs perfectly after the rich abalone! So delicious!4. Large Shrimp from Imari, Saga Prefecture A huge shrimp!? But it’s sticky and delicious!!- Chawanmushi with Botan Shrimp Made using the entire shrimp from head to tail (of course, the head and tail are used for the broth). The broth from the botan shrimp is fantastic, and the meat on top remains tender—wonderful! So delicious!!5. Red Sea Urchin from Amakusa Directly sourced. It has a noble aroma—so wonderful!! Too delicious!!6. Hokkigai The richness of the liver is amazing! Chef Kurosaki only uses hokkigai when it has a strong liver flavor. It’s prepared with just enough broth to keep it alive, and then grilled before serving. (ﾟдﾟ)ｳﾏｰ!!7. O-toro The fat is delicious!8. Akami A great marinade!9. Chutoro A light chutoro.- Shrimp Heads A staple at Kurosaki. They’re fragrant yet moist and delicious.- Local Clams from Kuwana, Mie Prefecture Also directly sourced. They’re sticky and so good!10. Nodoguro Even grilled, it’s full of fat!- Soup A broth made from clams, shijimi, and hokkigai.11. Hand Roll with Dried Gourd As usual, it’s a rich dried gourd, and with only the tamagoyaki left, the course comes to an end.How’s your stomach feeling? Since there are still some items not served, such as white squid, tori clam, red sea urchin from Yamaguchi, purple sea urchin from Oma (the last of the season), marinated kinmedai, grilled botan shrimp, mejikari, anago, and rolls…- Extra Anago Oh, Chef Kurosaki’s anago is served with the skin side up. It’s sticky and delicious.- Tamagoyaki The surface is caramelized, giving it a crunchy texture—so good.I really wanted to try the last purple sea urchin from Oma this season, but I was already quite full from the course, so I only added the anago. Everything was delicious again this time. It was a great meal!
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