Tabelog 4.26π₯
Kurosaki was previously located in Shibuya before moving to its new home in Aoyama. The interior of Kurosaki 2.0 was exclusive and aesthetic as if an art gallery, echoing with the aura of the restaurant. The meal started off impressively with an array of kappo-level tsumamis. The perfectly warayaki-ed sawara was aromatic and moist, finishing with a concentrated smoky aftertaste. Chawanmushi was another showstopper as it always features different seasonal treats. Today, the hero was kegani and its flavor-packed miso which went extremely well with the moist & umami-packed egg custard. Chef Kurosaki preferred using smaller kinmedai as itβs more delicate and softer β definitely a good pick as the first appetizer.
Chef Kurosaki also invested a lot in his maguro from Yamayuki. The jabara otoro was top notch, and we really enjoyed the flawless mouthfeel as the tendon was completely softened by the aging process. The balance between fattiness & meatiness was equally remarkable. Winter is never the best season for uni but the jewel box from Higashizawa [ζ±ζ²’ζ°΄η’] was an excellent pick. The delicate ocean and kombu flavor was so comforting and long lasting!
Steamed nodoguro nigiri and grilled fugu shirako nigiri were both adventurous but the flavor profile did work magically with Kurosakiβs mild shari. Kurosaki San did not graduate from any famous sushi master, but this enabled him to think out of the box - this is exactly what I am looking for after countless sushi omakase.
Kurosaki San is also a wine lover, and I believe Kurosaki has 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, erasing all of the previous credential that was accumulated on Tabelog.
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Budget: 50,000 yen
