J T

Tabelog 4.12 🥉

Kurosaki was previously located at Shibuya before relocating to its new home at Aoyama. The interior of Kurosaki 2.0 was classy and aesthetic as if a modern gallery, echoing with the aura of the restaurant. The meal started off impressively with an array of kappo-level tsumamis. The perfectly grilled wild unagi was crispy and packed with umami, finishing with a lovable herbal flavor from kinome. Chawanmushi was another key highlight of Kurosaki as the chawanmushi here would always feature different seasonal treats. Today, the hero was the kegani and its flavorsome miso which went extremely well with the moist & umami-packed egg custard.

Thanks to global warming, we were lucky enough to come across one of the best uni experiences in September. The tsumami session featured a thick and moist Murasaki uni which possessed a clean kombu flavor. It was followed by a unique aka uni from Ainoshima [藍島]. Texture-wise, it’s extremely creamy. The attack was sheer sweetness, followed by a combination of profound fruitiness that reminded me of lychee and longan. It’s so delicious that every patron had to look at each other for recognition! Chef was generous enough to offer another piece of aka uni from Awaji Shima – this piece came with an interesting sweetened whipped cream flavor. The price tag also allowed Kurosaki San to source the best maguro from Yamayuki. The jabara otoro was top notch and we really enjoyed the flawless mouthfeel and balanced between fattiness & meatiness. Kurosaki San did not graduate from any famous sushi master but this enabled him to think out of the box. I believe he is one of the very few chefs who would serve mehikari as a nigiri! The explosive fatty flavor & crispy skin paired so well with his consistently curated shari.

Kurosaki San is also a wine lover. He offers one of the most impressive by the glass wine selection as a sushi restaurant. In short, Kurosaki is hands down my favorite modern sushiya in Tokyo. The rating does not do him justice as it was recently relocated.
⁡
-—————
💴Budget: 50,000 yen⁣⁣⁣⁣⁣⁣
🐟 Neta: 9⁣.5
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣⁣⁣
🦪 Tsumami: 9.5⁣
🍹Drinks: 9.5⠀⁣⁣⁣⁣⁣⁣⁣⁣
🏢 Vibes: 9.5⁣⁣
⚖️ C/P: 9.5 Less

Tabelog 4.12 🥉⁣
⁣
Kurosaki was previously located at Shibuya before relocating to its new home at Aoyama. Th interior of Kurosaki 2.0 was classy and aesthetic as if a modern gallery, echoing with the aura of the restaurant. The meal started off impressively with an array of kappo-level tsumamis. The perfectly grilled wild unagi was crispy and packed with umami, finishing with a lovable herbal flavor from kinome. Chawanmushi was another key highlight of Kurosaki as the chawanmushi here would always feature different seasonal treats. Today, the hero was the kegani and its flavorsome miso which went extremely well with the moist & umami-packed egg custard. ⁣
⁣
Thanks to global warming, we were lucky enough to come across one of the best uni experiences in September. The tsumami session featured a thick and moist Murasaki uni which possessed a clean kombu flavor. It was followed by a unique aka uni from Ainoshima [藍島]. Texture-wise, it’s extremely creamy. The attack was sheer sweetness, followed by a combination of profound fruitiness that reminded me of lychee and longan. It’s so delicious that every patron had to look at each other for recognition! Chef was generous enough to offer another piece of aka uni from Awaji Shima – this piece came with an interesting sweetened whipped cream flavor. The price tag also allowed Kurosaki San to source the best maguro from Yamayuki. The jabara otoro was top notch and we really enjoyed the flawless mouthfeel and balanced between fattiness & meatiness. Kurosaki San did not graduate from any famous sushi master but this enabled him to think out of the box. I believe he is one of the very few chefs who would serve mehikari as a nigiri! The explosive fatty flavor & crispy skin paired so well with his consistently curated shari.⁣
⁣
Kurosaki San is also a wine lover. He offers one of the most impressive by the glass wine selection as a sushi restaurant. Without a doubt, Kurosaki is hands down my favorite modern sushiya in Tokyo right now.⁣
⁡⁣
-—————⁣
💴Budget: 50,000 yen⁣⁣⁣⁣⁣⁣⁣
🐟 Neta: 9⁣.5⁣
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣⁣⁣⁣
🦪 Tsumami: 9.5⁣⁣
🍹Drinks: 9.5⠀⁣⁣⁣⁣⁣⁣⁣⁣⁣
🏢 Vibes: 9.5⁣⁣⁣
⚖️ C/P: 9.5 Less

Tabelog 4.51 🥇

Chiune is considered as an innovative restaurant as the cuisine encompasses cooking techniques and ingredients all over the world. Chef Satoshi was born in a culinary family in the Gifu Prefecture - his father runs the most prestigious Chinese restaurant in Ginza called Furuta & his brother currently helms the counter of a famed restaurant in Gifu called Kaikatei. The restaurant name Chiune refers to a rice field at Gifu, paying tributes to the terroir of his homeland.

Chef Satoshi is devoted to extracting the best flavors from every ingredient without overly complex seasoning, allowing the produce to show its purest form. Blessed with his family influence and culinary training, his plating is one of the best I have ever seen in Japan, echoing with the beautifully designed restaurant that comprises a lounge area and a wine bar.

Chef Satoshi’s curations are full of surprises. My favorite dish was the Genboku Shitake & Egg Yolk. Genboku Shitake is shiitake which are grown on trees. The trees are first cut, and holes enhancing the earthy flavor of the mushroom. The egg yolk was a perfect component to bring the mushroom and mashed potatoes together harmoniously.

The oni-aji with crab sauce was equally outstanding - the tomato crab sauce really cut through the intensity & richness of the thick deep-fried oni-aji above. Truffle consommé looks simple but the aroma and flavor were both far-reaching. The tasting menu concluded with a showstopping Shaoxing Wine Gelato that stroked a perfect balance between sweetness, wine flavor and creaminess.

Let’s not forget the wine pairing program which allows patrons to provide a budget for the sommelier to play with the wine cellar. If you’re a wine lover, you should definitely add Chiune to your bucket list.
⁡
-—————
💴Budget: 60,000 yen⁣
🥘Food: 9.5
🍹Drinks: 9.5⁣
🏢Vibes: 10
⚖️C/P: 9 Less

Tabelog 4.62 🥇⁣
⁣
Aca’s legend began in Kyoto back in 2013. I was lucky enough to spot this place in 2016 before it became extremely popular & difficult to book. It was relocated to Tokyo in 2020 during covid as Chef Azuma was trying to upgrade the experience with better décor, kitchen equipment and wine service. ⁣⁣
⁡⁣
The first course, Aka Uni Arròs Negro, was an explosion of flavors, setting the expectation high! It was followed by the ayu crepe, combining different texture harmoniously. Adding kinome was a smart idea as the herbal kick balanced out the intense innard flavors of ayu. The Al Ajillo was infused with kuruma ebi miso, making it a perfect dip for rye bread. The shark fin which soaked up all the evil olive oil was to die for as well. ⁣
⁡⁣
The choose-your-own-steak session has been part of the experience for ages. I had two portions of steak, both beautifully crisped up while maintaining the juicy texture inside. If you had to pick one, I recommend a more fatty cut like sirloin or ribeye. ⁣
⁡⁣
My favorite was the figs blanco which was a new sensation to my palate! The sweetness from grilled figs, mild saltiness from garlic and acidity from sherry wine were a sheer symphony! This is the pinnacle of cooking, turning humble ingredients into layers of flavors and mouthfeel. Kohada Bocadillo, Consommé and signature Paella were all well executed, do refer to my previous posts for details.⁣
⁡⁣
The meal finished with a homemade goat milk gelato topped with olive oil from Chef Azuma’s hometown, Okayama. Desserts with a savoury twist are my favorite, I wish I could add one more portion honestly.⁣
⁡⁣
Aca is my favourite fusion restaurant in Japan. Do try it out if there’s a chance, I promise it will be a worth remembering meal in your life.⁣
⁣
-—————⁣
💴Budget: 55,000 yen⁣⁣
🥘Food: 9.5⁣
🍹Drinks: 9.5⁣⁣
🏢Vibes: 10⠀⁣⁣⁣
⚖️C/P: 9.5 Less

Tabelog 4.62 🥇⁣
⁣
Aca’s legend began in Kyoto back in 2013. I was lucky enough to spot this place in 2016 before it became extremely popular & difficult to book. It was relocated to Tokyo in 2020 during covid as Chef Azuma was trying to upgrade the experience with better décor, kitchen equipment and wine service. ⁣⁣
⁡⁣
The first course, Aka Uni Arròs Negro, was an explosion of flavors, setting the expectation high! It was followed by the ayu crepe, combining different texture harmoniously. Adding kinome was a smart idea as the herbal kick balanced out the intense innard flavors of ayu. The Al Ajillo was infused with kuruma ebi miso, making it a perfect dip for rye bread. The shark fin which soaked up all the evil olive oil was to die for as well. ⁣
⁡⁣
The choose-your-own-steak session has been part of the experience for ages. I had two portions of steak, both beautifully crisped up while maintaining the juicy texture inside. If you had to pick one, I recommend a more fatty cut like sirloin or ribeye. ⁣
⁡⁣
My favorite was the figs blanco which was a new sensation to my palate! The sweetness from grilled figs, mild saltiness from garlic and acidity from sherry wine were a sheer symphony! This is the pinnacle of cooking, turning humble ingredients into layers of flavors and mouthfeel. Kohada Bocadillo, Consommé and signature Paella were all well executed, do refer to my previous posts for details.⁣
⁡⁣
The meal finished with a homemade goat milk gelato topped with olive oil from Chef Azuma’s hometown, Okayama. Desserts with a savoury twist are my favorite, I wish I could add one more portion honestly.⁣
⁡⁣
Aca is my favourite fusion restaurant in Japan. Do try it out if there’s a chance, I promise it will be a worth remembering meal in your life.⁣
⁣
-—————⁣
💴Budget: 55,000 yen⁣⁣
🥘Food: 9.5⁣
🍹Drinks: 9.5⁣⁣
🏢Vibes: 10⠀⁣⁣⁣
⚖️C/P: 9.5 Less

Tabelog 4.67 🥇⁣
⁣
Being ranked as the no.1 sushi restaurant in Japan, the owner chef, Sugita San, is currently the most recognized sushi chef globally. The experience commenced with 7-8 types of tsumami, followed by another 5-6 types for add on at an additional cost. Without a shadow of a doubt, the ankimo sourced from Yoichi was seasoned beautifully, striking a perfect balance between salinity and sweetness. It’s always been served with a glass of Aramasa [新政] Kijoshu [貴釀酒] called Hinotori [陽乃鳥] ever since the sake was released more than 10 years ago. Other quintessential tsumamis like tako, tachiuo, katsuo and chawanmushi were all spot on in terms of texture and flavor. What impressed me the most of the grilled kasuzuke [粕漬け] mehikari which was fatty, moisty and aromatic, finishing with an addictive Japanese sake flavor!⁣
⁣
Sugita’s nigiri session began with the signature kohada which needs no introduction. My favourites were actually the aburi kinmedai and aka uni. Honourable mentions include mirugai, kuruma ebi and warayaki katsuo. Sugita’s counter is not small – sometimes it can accommodate up to 9 patrons. Yet, Sugita San’s shari was extremely consistent in terms of texture, size and temperature. It was also seasoned perfectly, making it a good fit for different types of neta! His precision, intuition and skills are beyond imagination!⁣
⁣
What makes Sugita complete is the sake selection – the variety and freshness of his selection is simply best in class. If you are a fan of Aramasa, just ask for it and you will definitely be surprised by the Sugita only editions! Reservation is relatively easy when compared to other top notch sushi restaurants (at least you don’t have to plan 1 year in advance!).⁣
-—————⁣
💴Budget: 50,000 yen⁣⁣⁣⁣⁣⁣
🐟 Neta: 9⁣⁣
🍙 Shari: 9.5⠀⁣⁣⁣⁣⁣⁣⁣⁣
🦪 Tsumami: 9.5⁣
🍹Drinks: 9.5⠀⁣⁣⁣⁣⁣⁣⁣⁣
🏢 Vibes: 9.5⁣⁣
⚖️ C/P: 9.5 Less

Tabelog 4.12 🥉

Kurosaki was previously located at Shibuya before relocating to its new home at Aoyama. The interior of Kurosaki 2.0 was classy and aesthetic as if a modern gallery, echoing with the aura of the restaurant. The meal started off impressively with an array of kappo-level tsumamis. The perfectly grilled wild unagi was crispy and packed with umami, finishing with a lovable herbal flavor from kinome. Chawanmushi was another key highlight of Kurosaki as the chawanmushi here would always feature different seasonal treats. Today, the hero was the kegani and its flavorsome miso which went extremely well with the moist & umami-packed egg custard.

Thanks to global warming, we were lucky enough to come across one of the best uni experiences in September. The tsumami session featured a thick and moist Murasaki uni which possessed a clean kombu flavor. It was followed by a unique aka uni from Ainoshima [藍島]. Texture-wise, it’s extremely creamy. The attack was sheer sweetness, followed by a combination of profound fruitiness that reminded me of lychee and longan. It’s so delicious that every patron had to look at each other for recognition! Chef was generous enough to offer another piece of aka uni from Awaji Shima – this piece came with an interesting sweetened whipped cream flavor. The price tag also allowed Kurosaki San to source the best maguro from Yamayuki. The jabara otoro was top notch and we really enjoyed the flawless mouthfeel and balanced between fattiness & meatiness. Kurosaki San did not graduate from any famous sushi master but this enabled him to think out of the box. I believe he is one of the very few chefs who would serve mehikari as a nigiri! The explosive fatty flavor & crispy skin paired so well with his consistently curated shari.

Kurosaki San is also a wine lover. He offers one of the most impressive by the glass wine selection as a sushi restaurant. In short, Kurosaki is hands down my favorite modern sushiya in Tokyo. The rating does not do him justice as it was recently relocated.
⁡
-—————
💴Budget: 50,000 yen⁣⁣⁣⁣⁣⁣
🐟 Neta: 9⁣.5
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣⁣⁣
🦪 Tsumami: 9.5⁣
🍹Drinks: 9.5⠀⁣⁣⁣⁣⁣⁣⁣⁣
🏢 Vibes: 9.5⁣⁣
⚖️ C/P: 9.5 Less

Tabelog 4.12 🥉⁣
⁣
Kurosaki was previously located at Shibuya before relocating to its new home at Aoyama. Th interior of Kurosaki 2.0 was classy and aesthetic as if a modern gallery, echoing with the aura of the restaurant. The meal started off impressively with an array of kappo-level tsumamis. The perfectly grilled wild unagi was crispy and packed with umami, finishing with a lovable herbal flavor from kinome. Chawanmushi was another key highlight of Kurosaki as the chawanmushi here would always feature different seasonal treats. Today, the hero was the kegani and its flavorsome miso which went extremely well with the moist & umami-packed egg custard. ⁣
⁣
Thanks to global warming, we were lucky enough to come across one of the best uni experiences in September. The tsumami session featured a thick and moist Murasaki uni which possessed a clean kombu flavor. It was followed by a unique aka uni from Ainoshima [藍島]. Texture-wise, it’s extremely creamy. The attack was sheer sweetness, followed by a combination of profound fruitiness that reminded me of lychee and longan. It’s so delicious that every patron had to look at each other for recognition! Chef was generous enough to offer another piece of aka uni from Awaji Shima – this piece came with an interesting sweetened whipped cream flavor. The price tag also allowed Kurosaki San to source the best maguro from Yamayuki. The jabara otoro was top notch and we really enjoyed the flawless mouthfeel and balanced between fattiness & meatiness. Kurosaki San did not graduate from any famous sushi master but this enabled him to think out of the box. I believe he is one of the very few chefs who would serve mehikari as a nigiri! The explosive fatty flavor & crispy skin paired so well with his consistently curated shari.⁣
⁣
Kurosaki San is also a wine lover. He offers one of the most impressive by the glass wine selection as a sushi restaurant. Without a doubt, Kurosaki is hands down my favorite modern sushiya in Tokyo right now.⁣
⁡⁣
-—————⁣
💴Budget: 50,000 yen⁣⁣⁣⁣⁣⁣⁣
🐟 Neta: 9⁣.5⁣
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣⁣⁣⁣
🦪 Tsumami: 9.5⁣⁣
🍹Drinks: 9.5⠀⁣⁣⁣⁣⁣⁣⁣⁣⁣
🏢 Vibes: 9.5⁣⁣⁣
⚖️ C/P: 9.5 Less

Tabelog 4.51 🥇

Chiune is considered as an innovative restaurant as the cuisine encompasses cooking techniques and ingredients all over the world. Chef Satoshi was born in a culinary family in the Gifu Prefecture - his father runs the most prestigious Chinese restaurant in Ginza called Furuta & his brother currently helms the counter of a famed restaurant in Gifu called Kaikatei. The restaurant name Chiune refers to a rice field at Gifu, paying tributes to the terroir of his homeland.

Chef Satoshi is devoted to extracting the best flavors from every ingredient without overly complex seasoning, allowing the produce to show its purest form. Blessed with his family influence and culinary training, his plating is one of the best I have ever seen in Japan, echoing with the beautifully designed restaurant that comprises a lounge area and a wine bar.

Chef Satoshi’s curations are full of surprises. My favorite dish was the Genboku Shitake & Egg Yolk. Genboku Shitake is shiitake which are grown on trees. The trees are first cut, and holes enhancing the earthy flavor of the mushroom. The egg yolk was a perfect component to bring the mushroom and mashed potatoes together harmoniously.

The oni-aji with crab sauce was equally outstanding - the tomato crab sauce really cut through the intensity & richness of the thick deep-fried oni-aji above. Truffle consommé looks simple but the aroma and flavor were both far-reaching. The tasting menu concluded with a showstopping Shaoxing Wine Gelato that stroked a perfect balance between sweetness, wine flavor and creaminess.

Let’s not forget the wine pairing program which allows patrons to provide a budget for the sommelier to play with the wine cellar. If you’re a wine lover, you should definitely add Chiune to your bucket list.
⁡
-—————
💴Budget: 60,000 yen⁣
🥘Food: 9.5
🍹Drinks: 9.5⁣
🏢Vibes: 10
⚖️C/P: 9 Less

Tabelog 4.62 🥇⁣
⁣
Aca’s legend began in Kyoto back in 2013. I was lucky enough to spot this place in 2016 before it became extremely popular & difficult to book. It was relocated to Tokyo in 2020 during covid as Chef Azuma was trying to upgrade the experience with better décor, kitchen equipment and wine service. ⁣⁣
⁡⁣
The first course, Aka Uni Arròs Negro, was an explosion of flavors, setting the expectation high! It was followed by the ayu crepe, combining different texture harmoniously. Adding kinome was a smart idea as the herbal kick balanced out the intense innard flavors of ayu. The Al Ajillo was infused with kuruma ebi miso, making it a perfect dip for rye bread. The shark fin which soaked up all the evil olive oil was to die for as well. ⁣
⁡⁣
The choose-your-own-steak session has been part of the experience for ages. I had two portions of steak, both beautifully crisped up while maintaining the juicy texture inside. If you had to pick one, I recommend a more fatty cut like sirloin or ribeye. ⁣
⁡⁣
My favorite was the figs blanco which was a new sensation to my palate! The sweetness from grilled figs, mild saltiness from garlic and acidity from sherry wine were a sheer symphony! This is the pinnacle of cooking, turning humble ingredients into layers of flavors and mouthfeel. Kohada Bocadillo, Consommé and signature Paella were all well executed, do refer to my previous posts for details.⁣
⁡⁣
The meal finished with a homemade goat milk gelato topped with olive oil from Chef Azuma’s hometown, Okayama. Desserts with a savoury twist are my favorite, I wish I could add one more portion honestly.⁣
⁡⁣
Aca is my favourite fusion restaurant in Japan. Do try it out if there’s a chance, I promise it will be a worth remembering meal in your life.⁣
⁣
-—————⁣
💴Budget: 55,000 yen⁣⁣
🥘Food: 9.5⁣
🍹Drinks: 9.5⁣⁣
🏢Vibes: 10⠀⁣⁣⁣
⚖️C/P: 9.5 Less