Kurosaki was my favourite meal of my February visit . I was too slow to grab a spot with @jtfoodcation this time around , but did swoop on a late cancellation for the 2nd counter/ private room . The ingredients used between the two appear largely the same ( did miss out on one premium uni due to limited supply ) , the main difference is simply missing out on the aura of chef Kazumi Kurosaki at the main counter .
Have absolutely zero regrets and only minimal FOMO and definitely recommend the 2nd counter with much enthusiasm.
Highlights of the meal was an incredibly crispy Unagi that gave me Suckling Pig feels .
Terrific and wildly different Murasaki and aka uni .
Kawahagi was both chewy and smooth
Kohada simply because it’s my fav every time
Kegani crab chawanmushi is a great mid course change of pace .
And the incredibly dense yet somehow tender Shin Ika
Murasaki uni
Braised hamo
Abalone with kimo sauce
Kawahagi
Tairagai
Unagi
Kohada
Kuruma ebi
Kegani crab chawanmushi
Ikura
Awaja Shima aka uni
Shin-ika
Otoro
Akami
Chutoro
Shin- Ika geso
Kuruma ebi head
Anago
Kanpyo roll
Tamago
