Kurogi Tokyo

I visited for lunch this time. The restaurant operates in three shifts: breakfast, lunch, and dinner.I initially thought the customers were mainly tourists, but it turned out that many were long-time regulars from an older age group.The owner was very attentive and clearly values her regular customers.As for the course menu, there weren't any super luxurious ingredients aside from the sea urchin, but the dishes were all meticulously prepared.Additionally, I received a large takeout bento for the journey home! Along with the standard salmon bento, there was leftover white rice and mixed rice from that day, as well as any uneaten ingredients. I was also informed that I could take home egg dishes, including raw eggs and tamagoyaki (Japanese omelet).My paper bag was filled to the brim with bento, making for quite a load to carry home!During the course, I could choose from about five different types of egg dishes. The most expensive egg was priced at JPY 500 each.The sea urchin was served in a generous portion of three types and was incredibly sweet.Dishes kept coming one after another, and I truly felt full.Honestly, I felt that the course could have been priced around JPY 50,000, but perhaps more luxurious ingredients are offered depending on the season. Less

I finally had the chance to try the breakfast omakase course at Kurogi, which I had been wanting to visit for a long time.This time, I enjoyed the breakfast course priced at **JPY 44,000 (tax and service charge included)**. While it may not be cheap for breakfast, considering the experience that includes the food, ambiance, and service, it was definitely worth trying at least once. The breakfast course is reservation only and is offered exclusively on Tuesdays, Thursdays, and Saturdays.Sitting at the counter, I experienced the excitement of watching the dishes being prepared right in front of me, making it a special time where I could enjoy the chef's skills and conversations.The meal began with warm yuba (tofu skin), freshly scooped from a large copper pot right in front of me. It was rich yet light, with the natural sweetness of the soybeans gently soothing my morning stomach.Next came a selection of meticulously prepared small dishes, including oysters, hijiki seaweed, mentaiko (spicy cod roe), beef shigureni, and pickled cucumbers. Each dish paired perfectly with rice, making my appetite grow even more.One impressive feature was the presentation of various premium eggs. The attention to detail regarding the eggs was evident, allowing for a personalized enjoyment.We were served freshly made dashimaki tamago (Japanese omelet), homemade tartar sauce, and beautifully grilled meat, along with thick slices of toast. The style of enjoying the toast topped with my favorite combinations, soaked in plenty of butter, felt indulgent for breakfast.What surprised me even more was the unlimited caviar. The luxury of generously placing caviar on freshly toasted bread was an experience I rarely encounter elsewhere.The freshly cooked rice from the clay pot included both plain white rice and seasonal mixed rice. The white rice had an excellent grain texture, making it delicious enough to enjoy with just the side dishes. The mixed rice was packed with edamame and hamo (pike eel), with the umami of the broth deeply infused, keeping the excitement going until the end.The clam miso soup was rich in flavor, with the fried tofu soaking up plenty of broth, reminding me of the depth of Japanese cuisine.To finish, we had the signature kakigori (shaved ice). That day, it featured pumpkin, and the fluffy ice paired perfectly with the rich pumpkin cream. It was light enough that I didn’t feel heavy after the meal, allowing me to enjoy it until the very end.Not only was the food exceptional, but the attentiveness of the staff was also remarkable. They promptly refilled my tea whenever it ran low, providing a consistently pleasant dining experience. With such a wide variety of dishes, I appreciated that any leftovers could be packed for takeout.While JPY 44,000 may seem steep at first glance, it was a culinary experience that transcended the concept of breakfast. The quality of the food, presentation, ambiance, and service all came together at a high level, making the price justifiable after experiencing it.I would definitely consider returning. I made a single phone call to make the reservation. For the experience and knowledge gained, I found the JPY 44,000 to be a valuable investment, even for breakfast! I heard that the menu changes with the seasons, so I look forward to revisiting during a different season for another wonderful breakfast. Less

This was my 30th visit to Kurogi. Every time I come here, I experience new emotions and surprises. This time, the menu truly highlighted the changing seasons. Starting with vibrant appetizers beautifully presented in morning glory dishes, followed by refreshing conger eel, and culminating in a satisfying finale. Each plate tells a story, filled with the artisan's aesthetic, creating a time where all five senses are heightened. It was a truly luxurious moment that left me feeling completely fulfilled. I look forward to my next visit. Less

I visited Kurogi, a renowned Japanese restaurant in Otemon, Tokyo.I had the pleasure of enjoying an incredibly luxurious course made entirely from carefully selected "pin" ingredients by Chef Kuroki, a representative of the Japanese culinary world.First, I was served junsei from Akita and turban shell from Hokkaido. The refreshing junsei paired with the rich umami of the turban shell created a dish that truly evokes the arrival of summer.Next was the Yoshino-ni of taro stems, where the delicate flavor of the dashi permeated my body.The stone-grilled bird shell from Noto and the squid were exquisite, highlighting the natural aroma and sweetness of the ingredients, showcasing the chef's skill in cooking.The simmered abalone from Sado, Niigata, was astonishingly tender, releasing umami with every bite.The lychee from Miyazaki served midway was like a jewel of fruit, and the famous Handa noodles were also exceptional.The soup featured a guji from Wakasa. The clear dashi and the refined umami of the guji harmonized beautifully, making it one of the highlights of the day.In the hassun, I enjoyed:- White cucumber with dried radish- Noto seaweed- Eel wrapped in Hachiman style- Simmered maru-juThese seasonal dishes reminded me of the beauty of Japanese cuisine.Following that were the baked turban shell from Izu, grilled sweetfish from Azumigawa, and then luxurious ingredients like Omi beef strip loin and Okinawa Agu pork shabu-shabu.The meal continued with Gifu's brand rice "Ryuu no Hitomi," corn rice made with Gold Rush corn, and finally, octopus from Akashi, edamame, and young ginger rice, leaving me in awe until the very end.Chef Kuroki's skill and sensitivity in gathering the finest ingredients from across the country and maximizing their appeal left me in admiration.It was a blissful time that deepened my appreciation for the depth and excellence of Japanese cuisine.It was a great meal. Less

I visited Kurogi in Daimon for breakfast! I had heard rumors about their breakfast, but the lineup was beyond what I could eat. Everything except for the soup and sashimi was beautifully packed in a bento box, which they prepared for me at the end. I reached my limit with the caviar toast, but I managed to take home a lot of food! My companion, being a big eater, finished everything! The caviar toast was a unique experience that you can only have here; it was not only delicious and luxurious but also a rare treat. I couldn't capture all the photos, but it started with freshly made yuba, followed by spinach with sesame dressing, clam soup, and a sandwich made with the caviar toast and tartar omelet. There was also beef, pork, two types of white rice, and octopus rice. I chose an egg from the six options for my tamago-kake gohan (rice with raw egg). To finish, we had mango, shaved ice, and cold brew coffee. It was truly the best and most satisfying way to start the day! Less

The experience began with selecting chopsticks, and at the lively counter, dishes made with carefully selected ingredients were served in a delightful rhythm, allowing us to enjoy a luxurious time.Despite the numerous dishes, the variety kept us engaged. I was amazed by the unexpectedly large turban shell, as big as the chef's fist!We were also able to take home dishes we couldn't finish, such as egg dishes made with six different types of eggs and clay pot rice, making the next day even more enjoyable.The hospitality was excellent, and it was a wonderful restaurant I would love to visit again.It was a great meal! ^ ^ Less

On this day, I visited Kurogi for breakfast, invited by a regular customer. (*´∀`)I had been there once for dinner and thought I might die from overeating, bringing home an outrageous amount of leftovers. I wondered how breakfast would compare. Haha.Everyone I asked said the food was delicious and the portions were insane, which made me a bit apprehensive. Haha.It was a lively breakfast gathering for a private reservation. Although I was intimidated by the luxurious ingredients laid out before me, once I was there, it was a lot of fun. Haha.The signature caviar toast was incredibly delicious and indulgent, and I couldn't help but overindulge, ending up quite full. There were three types of rice and numerous side dishes. I could even choose the type of eggs and how to prepare them, and I was allowed to take leftovers home. This was truly a place where you could do as you please. Haha.I thought the price for breakfast was impressive, but the experience was definitely worth it! I'm not wealthy enough to come here often, but I'm glad I did. (*´∀`)It was a great meal!Reservation method: Invited by a regular customerCourse price: Unknown, hahaDuration of stay: About 2 hoursReservation difficulty: I've seen it mentioned in OMAKASEOrder: Non-alcoholic beer, etc.Total bill: JPY 53,886 Less

Kurogi is one of Tokyo’s most distinctive counter-style Japanese restaurants. Owner-chef Jun Kurogi was born into a Miyazaki restaurant family and trained under Kenichiro Nishi at the legendary Kyomi. After taking over the Yushima restaurant in 2010, he earned Michelin recognition in 2011 and 2012 and became nationally known as the young “Iron Chef Japanese.” Kurogi moved to Shiba-Daimon in 2017, creating a larger stage for his philosophy of “listening to the ingredients” and revealing their character through an elegant, restrained depth of flavour.

Behind its black timber façade, the restaurant feels ceremonial yet animated. Warm lighting focuses attention on the counter, where ingredients are displayed and prepared in full view. Service is polished, generous and personal, while the interaction between chef and guests gives the evening far more energy than conventional, hushed kaiseki.

The early-summer menu began refreshingly with firm tsubugai sea snail and slippery junsai, followed by tender squid and torigai presented with salt and sudachi. Rich, beautifully browned duck was balanced by citrus, before chilled mango cleansed the palate.

The evening’s most extravagant dish combined udon, egg yolk, sea urchin, crisp tempura crumbs and a lavish covering of caviar. Creamy, saline and texturally complex, it captured Kurogi’s fondness for luxury without abandoning comfort. A clear suppon broth followed, possessing remarkable depth despite its delicate appearance.

An elaborate hassun showcased cucumber, mozuku, plum and other seasonal preparations. The central expression of June was whole salt-grilled ayu: crisp-skinned, moist and carrying the fish’s characteristic bittersweet flavour. Sazae sea snail and a comforting beef-and-pork shabu-shabu preceded pristine Ryu no Hitomi rice, served plain and then in richer variations with egg, sakura shrimp, octopus and new ginger.

Soft warabi mochi under roasted kinako and a monumental yet feather-light kakigori completed the meal. Kurogi is best understood not simply as kaiseki but as grand Tokyo kappo: seasonal Japanese cooking performed with intimacy, theatre and unapologetic abundance. Its greatest strength is generosity, although the quantity and conspicuous luxury can occasionally overwhelm. The finest moments remained the simplest ones: clear turtle broth, grilled ayu and freshly cooked rice, where exceptional ingredients were allowed to speak directly. Less

🍧𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 “𝗡𝗮𝘁𝘀𝘂-𝗞𝗮𝗯𝗼𝗰𝗵𝗮𝗻” 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶
🎃6月限定、夏南瓜の旨みを味わう贅沢かき氷
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Produced by the acclaimed Japanese restaurant @kurogi_tokyo, 𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕 specialises in refined kakigori crafted with premium ingredients✨

This month’s limited-edition creation celebrates the rich, naturally sweet character of Japanese summer 𝗸𝗮𝗯𝗼𝗰𝗵𝗮 𝗽𝘂𝗺𝗽𝗸𝗶𝗻🧡

Topped with airy cheese cream and finished with roasted pumpkin seeds and crispy pumpkin chips, each element adds contrast in both flavour and texture🥛 Hidden within the ice is smooth sweet bean paste, bringing an elegant depth🫘

Served alongside a house-made ginger syrup, the flavour evolves with every spoonful🥄

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

日本料理の名店「くろぎ」が手掛けるかき氷専門店「くろぎ甘味研究所」❄️

今月の季節限定かき氷は、夏らしい軽やかさの中に南瓜本来の濃厚な旨みを閉じ込めた「夏南瓜ん」🎃 なめらかな南瓜クリームと南瓜ミルクが織りなす味わいは、コクがありながらも重たさを感じさせず、暑い季節にも心地よく楽しめる仕上がり🎐

ふんわりとしたチーズクリームを重ね、中にはこし餡を忍ばせることで、南瓜のやさしい甘みをより奥行きのある味わいへと昇華しています🥹 さらに南瓜の種や揚げ南瓜が食感のアクセントとなり、一口ごとに異なる表情を楽しめるのも魅力🌻

別添えのくろぎ本家特製・生姜蜜を加えると、生姜の香りと爽やかな余韻が広がり、南瓜の旨みをさらに引き立てます🫚

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕
　　 くろぎ甘味研究所
🗼┆Daimon · 大門
👩🏻‍🍳┆Kakigori · かき氷
🏷┆@kurogi_kanmi #くろぎ甘味研究所
💰┆Summer Pumpkin Kakigori · 夏南瓜ん (¥3,980)
🚉┆Daimon · 大門駅 (Exit A6)🚶🏽‍♀️5min
👣┆Casual · カジュアル
📅┆Book via @tablecheck_gourmet · オンライン予約
✍️┆Food: 𝖲𝖾𝖺𝗌𝗈𝗇𝖺𝗅 · Vibe: 𝖢𝗈𝗎𝗇𝗍𝖾𝗋 𝖲𝖾𝖺𝗍𝗌 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_kakigori #tokyohalfie_かき氷 #かき氷 #kakigori 𝘨𝘪𝘧𝘵𝘦𝘥 Less

Located in Shiba Park, Minato Ward, Kurogi is a reservation-only Japanese restaurant run by Jun Kurogi. This time, I had the pleasure of experiencing their breakfast course, often referred to as the "most luxurious breakfast in Japan." ✨Upon being seated, we kicked off the morning with a toast of champagne. This so-called "morning champagne" instantly transported us to a realm of indulgence.The first dish served was a warm soy milk soup. Its creamy texture gently awakens the palate with the sweet and savory flavors of soybeans, providing a comforting start to the day.Following that, we enjoyed meticulously prepared small dishes like ohitashi (blanched greens) and hijiki (seaweed) simmered to perfection, gradually immersing us into the "world of Kurogi."The counter displayed an array of extravagant sandwich fillings. Freshly made dashi-maki tamago (Japanese omelette), roasted Omi beef, and homemade tartar sauce were just a few of the highlights. At this point, my excitement was already through the roof.Next came Kurogi's signature dish, the "Caviar Toast."On a luxurious loaf of bread from Ginza Nishikawa, perfectly grilled over charcoal, a generous amount of Echire butter was spread. Then, from a large bowl resembling a whole cake, a lavish serving of caviar was added.Roasted beef, tamagoyaki, and homemade tartar were then piled high in a delightful sandwich.The crispy, fragrant toast, the rich flavor of the butter, the brininess of the caviar, the umami of the meat, and the tanginess of the tartar all combined to create an overwhelmingly indulgent experience that made me smile with delight. Moreover, the caviar was said to be less salty, allowing for a generous serving without overwhelming the palate! This was no longer just breakfast; it was a culinary entertainment experience.For rice, we compared two premium brands: "Yume Gokochi" and "Ryuu no Hitomi." Ryuu no Hitomi features large grains that release a sweet flavor with each bite, while Yume Gokochi is impressively sticky and flavorful, making it delightful even on its own.Accompanying the rice were various side dishes, including Nanko plum, mentaiko (spicy cod roe), beef shigureni (simmered beef), and pickles. Additionally, adding the leftover caviar from the toast onto the rice was simply divine. The sweetness of the freshly cooked rice paired with the saltiness of the caviar created a simple yet unforgettable taste.Following that, we were treated to a massive bowl of miso soup, dashi-maki tamago made from award-winning eggs, and rice cooked with firefly squid and young ginger, among other luxurious dishes.Honestly, the portion sizes were so generous that I felt I couldn't finish everything, but any leftovers could be packed up to take home. When I got home and opened the boxes, there were six in total! Even though I was full, I couldn't resist enjoying it again for dinner. To finish, we had Kurogi's famous kakigori (shaved ice). The ice was shaved to an incredibly fine, fluffy texture, melting in the mouth like snow. Despite being full, I surprisingly finished it with ease.From champagne in the morning to caviar toast, exquisite premium rice, and a refreshing kakigori to conclude, Kurogi showcases high-quality ingredients while still exuding warmth and hospitality.The food, ambiance, presentation, and hospitality all left a lasting impression, making it a "breakfast experience you must have at least once in your life."───────────────[Breakfast] Omakase Course JPY 41,800*This price is from the time of my visit.───────────────Check out the Instagram reel here!https://www.instagram.com/reel/DYqUCfQB3iX/?igsh=b3d6cGVmaGw4aTgx Less

I recently visited Kurogi with my wife to celebrate our wedding anniversary. During our last visit, I had mentioned in advance that we were celebrating, and they surprised us with a magnificent cake, which truly touched us.Kurogi offers a wide array of seasonal delicacies, making it hard to pinpoint just one highlight. In May, we enjoyed various seasonal ingredients such as shellfish, sweetfish, squid, and items related to Children's Day (I even took home some irises, haha!). Of course, we also indulged in both shabu-shabu and sukiyaki styles of beef, along with their signature somen noodles and soft-shelled turtle, among other dishes. The flavors were consistently powerful and satisfying.When our child mentioned their love for beef, Chef Kuroki kindly prepared a generous portion of the meat's edge, seasoned for sukiyaki, as a takeaway. We received quite a bit, but our child devoured it in no time, leaving us all laughing! Less

I visited Kurogi, a renowned Japanese restaurant located in Shiba Park, for their breakfast omakase course priced at JPY 41,800.Upon arrival, the owner and staff warmly welcomed us, and they kindly saw us off when we left. I was impressed by the hospitality, as there were always 3 to 4 staff members attentive to the dining area, promptly refilling our tea whenever it got low.The highlight was the incredibly luxurious ingredients and the sheer number of dishes. I wondered if even a sumo wrestler could finish it all!From the start, they encouraged us to take home anything we couldn’t finish, saying, "Feel free to pack what you can into a bento box." This allowed me to nibble on a few bites and save the rest for later.Aside from the tofu, yuba, and miso soup, which couldn’t be packed, I made sure to enjoy:- The famous caviar toast- Freshly made dashi tamagoyaki (Japanese omelet)- Kurogi's signature shaved iceThe course included one drink, with options for champagne, Japanese sake, or wine. Since it was a special occasion, I decided to experience my first morning champagne.There were several types of eggs available, and I could choose my favorite egg and cooking method. While scrambled eggs and omelets were options, I opted for the dashi tamagoyaki made with "the best eggs in Japan." It was incredibly fluffy and delicious!There were three types of rice:- Yumegokochi- Tatsu no Hitomi- Rice cooked with firefly squid and young gingerI love Tatsu no Hitomi rice, but Yumegokochi was a new experience for me. It was a delight to compare the freshly cooked rice.Along the way, they served accompaniments like Nanko plum, mentaiko (spicy cod roe), beef shigureni (braised beef), and pickles.I intended to save most of it for my bento, so I barely touched them, but later I regretted not trying at least a little with the freshly cooked rice!The long-awaited caviar toast featured a thick, buttery toast soaked in flavor, topped generously with caviar. The caviar was served in a bowl the size of a whole cake, which was quite a shock! Since the toast was served relatively early, I was able to fully enjoy it before getting too full.Here are some highlights that left a lasting impression on me:⭐️ Morning champagne⭐️ Butter-rich caviar toast⭐️ Dashi tamagoyaki made with my favorite eggs⭐️ Silky yuba tofu that was served first⭐️ Kurogi's signature shaved iceEven the final shaved ice was delicious, and before I knew it, I was completely full.What surprised me the most was the amount of food I could take home. I ended up with two paper bags full of bento!The label read "Kurogi's Gakuya Bento," showcasing their attention to detail. In the end, I took home six bento boxes, which I reheated for dinner later.This was the most luxurious and memorable breakfast experience of my life.Restaurant Information:✁┈┈┈┈┈┈┈┈┈┈┈┈【Kurogi】Address: 1-7-10 Shiba Park, Minato-ku, TokyoAccess: About a 3-minute walk from Onarimon StationPrice Range: Breakfast course from JPY 41,800✁┈┈┈┈┈┈┈┈┈┈┈┈ Less

I had the opportunity to visit Kurogi. The service is impressive, conveying a sense of luxury rather than just hospitality. You can enjoy dishes made with top-quality ingredients. However, I wonder if the taste is truly exceptional given the price. The portions are quite generous, and the ingredients are extravagant, plus they allow you to take home any leftovers, which is a nice touch for business entertaining. It's a place that's hard to get a reservation at. While the chef's energetic vibe and the pricing didn't personally entice me to return, I am grateful for the chance to have dined at Kurogi. Less

I was able to make a reservation using a cancellation slot from Pocket Concierge.The event started at 8:30 PM, and the staff warmly welcomed us at the entrance, setting a pleasant tone for the evening.The atmosphere inside the restaurant was lively and fun, making me feel like I was attending a joyful gathering rather than just having a meal.The dishes were crafted with top-quality ingredients by skilled chefs, and you could feel their passion in every bite, as if they were saying, "We’re going to serve you something amazing!"The service was incredibly pleasant. Before going, I had my doubts about whether the JPY 130,000 course was worth it, but I quickly realized it was more than justified. I even made a reservation for next month!The course offers a tremendous amount of food. You will definitely leave feeling full, so make sure to arrive hungry. If you can’t finish, takeout is available, but enjoying it on-site is truly the best experience.For two people, including drinks and plenty of take-home goodies, the total came to JPY 290,000.While it’s not a price I can afford frequently, this incredible restaurant has left me eager to return. Less

🍧𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗞𝗮𝘄𝗮𝗰𝗵𝗶 𝗕𝗮𝗻𝗸𝗮𝗻 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶
🍊初夏限定、河内晩柑の爽やか贅沢かき氷
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Produced by the acclaimed Japanese restaurant @kurogi_tokyo, 𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕 specialises in refined kakigori crafted with premium ingredients✨

This month, their seasonal creation highlights the delicate citrus character of “𝗞𝗮𝘄𝗮𝗰𝗵𝗶 𝗕𝗮𝗻𝗸𝗮𝗻”, a Japanese summer citrus prized for its gentle sweetness and refreshing bittersweet finish🧡

Paired with creamy yogurt sauce and house-made butter white bean paste, the kakigori gradually develops into flavours reminiscent of a lemon tart, balanced with fragrant biscuit crumble, bright citrus jelly, fresh Bankan fruit, pistachio, and finely shaved citrus peel🌿

On the side, a house-made honey caramel sauce allows you to transform the flavour profile midway through, adding richness and depth while enhancing the citrus aromatics🍯

Each layer is carefully constructed, creating a beautifully refreshing dessert with surprising complexity and texture in every spoonful🥄

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

日本料理の名店「くろぎ」が手掛けるかき氷専門店「くろぎ甘味研究所」❄️

今月の季節限定かき氷は、初夏らしい爽やかさを楽しめる「河内晩柑」🍋 河内晩柑のやさしい甘みとほろ苦さを活かし、ヨーグルトクリームやバター白餡を重ねることで、まるでレモンタルトのような奥行きある味わいに仕上げた一杯✨

中には香ばしいビスケット生地や晩柑ジュレ、ピスタチオ、たっぷりの果肉を忍ばせ、提供直前に削る晩柑皮の香りが爽やかさをさらに引き立てます🍋‍🟩

別添えの“はちみつキャラメルそーす”を加えることで、コクと甘い香りが広がり、味わいが大きく変化🧚 一匙ごとに異なる表情を楽しめる、初夏にぴったりの贅沢なかき氷です🥹

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕
　　 くろぎ甘味研究所
🗼┆Daimon · 大門
👩🏻‍🍳┆Kakigori · かき氷
🏷┆@kurogi_kanmi #くろぎ甘味研究所
💰┆Kawachi Bankan Kakigori · 河内晩柑 (¥3,450)
🚉┆Daimon · 大門駅 (Exit A6)🚶🏽‍♀️5min
👣┆Casual · カジュアル
📅┆Book via @tablecheck_gourmet · オンライン予約
✍️┆Food: 𝖲𝗈𝗅𝗂𝖽 · Vibe: 𝖢𝗈𝗎𝗇𝗍𝖾𝗋 𝖲𝖾𝖺𝗍𝗌 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_kakigori #tokyohalfie_かき氷 #かき氷 #kakigori 𝘨𝘪𝘧𝘵𝘦𝘥 Less

〜■お初！くろぎのカツ丼

阪東もち豚のロースを使用した豚カツで
初めてお目にかかるくろぎさんのカツ丼！
此奴は是非ともご賞味あれと言わしめる
絶品豚カツのご登場に舌が一目惚れです。
実に上品な美味さで舌に寄り添って来ます。

◉龍の瞳
◉群馬 阪東もち豚 ロース肉

激うまウマ過ぎたのカツ丼を頂いて正にもち豚の
厚み旨み卵の甘味が完璧に同期して抱腹絶倒です。

カツ丼の卵とじに纏われた豚カツを齧った途端に
絶品なる美味と肉厚にも関わらずフワリ豚カツが
歯にピタリと寄せて来て柔らかァく千切れて行く
その快感に最高の口福感を頂き舌が絶品カツ丼に
寄り添われて絶頂の喜びを見出しておりました。

炊き立ての龍の瞳の大粒なホクホクご飯からの
甘味と豚カツの旨味が重なり合って抱腹絶倒し
ご飯と卵とじと分厚い豚カツが見事な三重奏の
調べを奏で続けガツガツと無我夢中となる一品。
食中興奮度はMAXに達して食後も大満足が舌に
訪れ幸せいっぱいの気分に浸っておりました。

#東京グルメ
#大門グルメ
#大門和食
#くろぎ
#黒木純

◆2026.4.11（土）12時〜15時 Less

🍧𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶
🍓2月限定、紅ほっぺ苺の贅沢かき氷
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Produced by the acclaimed Japanese restaurant @kurogi_tokyo, 𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕 specialises in refined kakigori crafted with meticulous technique and premium ingredients✨

This February, their seasonal highlight is the “𝗕𝗲𝗻𝗶-𝗛𝗼𝗽𝗽𝗲 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶”, made with an abundant strawberry sauce using Japanese “Beni-Hoppe” strawberries, paired with a smooth sake-lees cream made from Kokuryu Daiginjo🍶🍓

Inside, you’ll find gently simmered strawberries, house-made white bean paste, biscuit pieces, condensed milk, and fresh strawberries🍪

They’ve also introduced a new 𝗔𝗯𝗲𝗸𝗮𝘄𝗮 𝗠𝗼𝗰𝗵𝗶 𝗦𝗲𝘁, featuring freshly prepared plain, yomogi, and tochi mochi, served with a selection of classic accompaniments - perfect for sharing or alongside kakigori🍡

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

日本料理の名店「くろぎ」が手掛けるかき氷専門店「くろぎ甘味研究所」❄️

この冬の季節限定かき氷は「紅ほっぺ姫」🍓 国産紅ほっぺ苺を贅沢に使用した苺ソースに、黒龍 大吟醸の酒粕を使った口溶けなめらかな酒粕クリームを合わせた一杯🍶

中には苺蜜煮・白餡・ビスケット・練乳みるくを忍ばせ、生苺の甘さと香りを存分に楽しめる仕上がりです🥹

また、新たに あべかわ餅セット も登場🍡 しろ餅・よもぎ餅・とち餅を汲み上げ仕立てで提供し、抹茶蜜と抹茶クリーム、きな粉と大納言餡と黒蜜、みたらし蜜、焼きのり・昆布・実山椒の佃煮など、好みの組み合わせで楽しめます🌟

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕
　　 くろぎ甘味研究所
🗼┆Daimon · 大門
👩🏻‍🍳┆Kakigori · かき氷
🏷┆@kurogi_kanmi #くろぎ甘味研究所
💰┆Strawberry Kakigori · 紅ほっぺ姫 (¥4,290)
　　 Sesame Kakigori · あべかわ餅 (¥2,700)
🚉┆Daimon · 大門駅 (A6 Exit)🚶🏽‍♀️5min
👣┆Casual · カジュアル
📅┆Book via @tablecheck_gourmet · オンライン予約
✍️┆Food: 𝖲𝗈𝗅𝗂𝖽 · Vibe: 𝖢𝗈𝗎𝗇𝗍𝖾𝗋 𝖲𝖾𝖺𝗍𝗌 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_kakigori #tokyohalfie_かき氷 #gifted Less