My favorite sushi restaurant in Japan is Kurosaki. The sushi here is not just a copy of someone else's; it represents a unique genre known as "Kurosaki" sushi.Using only the finest fish, including pin and do-pin varieties, they create an ultimate new style of sushi that you won't find anywhere else. The more sushi I eat at other places, the more I appreciate the excellence of this restaurant.Instead of adding flavors, they focus on subtraction, using minimal seasoning to enhance the natural flavors of the ingredients, resulting in a strong taste.This time, I had the chance to enjoy the ultimate preparation of the prized torigai (surf clam), which is briefly dipped in Kurosaki's exquisite dashi and then grilled over charcoal. The selection included Karatsu's red sea urchin, an abundance of innards from the hokke (surf clam), giant black abalone from Chiba Ohara, and gelatin-rich octopus—an array of ingredients that can only be found at Kurosaki!Despite having only 10 seats and two seating times, reservations are always fully booked. The atmosphere, combined with the chef's kindness and cool demeanor, exudes the elegance of a high-end restaurant.Every visit leaves me in awe of the quality that makes it worth the JPY 70,000-80,000 price range, prompting me to make my next reservation right away!◇ Appetizers, ◆ Sushi◇ Kinmedai Shabu-Shabu◇ Octopus◇ Mehikari◇ Pickled Vegetables◆ Shima Aji◆ Aji◇ Black Abalone◇ Black Abalone Liver and White Shrimp◆ Kohada◆ Kuruma Ebi◆ Hokke◇ Hairy Crab Chawanmushi◆ Red Sea Urchin◆ Torigai◆ Ootoro◆ Akami◆ Chutoro◇ Kuruma Ebi Heads◆ Hamaguri◆ Nodoguro◇ Soup◆ Dry Gourd◇ Egg
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