Kurosaki Tokyo

This sushi restaurant is within walking distance from Omotesando Station. I heard great reviews about the food and decided to visit, and it exceeded my expectations. The restaurant leans towards a traditional style, with classic appetizers, but being a high-end establishment, the quality of the ingredients was noticeably superior, even to an amateur like me. The sushi had just the right amount of red vinegar in the rice, making it exactly to my taste.While it's not the most budget-friendly option, the deliciousness makes it worth every yen, and I can confidently recommend it. Less

From the very first dish, I could tell that the food was not only stylish but also exquisitely refined in flavor. The Japanese sake paired with the meal was exceptional as well. Particularly, the tuna was prepared with great attention to the best cuts and varieties available at that time, which greatly enhanced my satisfaction. Even the final dish, the tamagoyaki (Japanese omelette), was crafted with care, offering a sweet and melt-in-your-mouth experience that made for a truly outstanding course, almost like a dessert. Less

The moment you step into this sophisticated modern space, you can feel the warmth of wood, enhancing the sense of specialness. What impressed me first were the various appetizers served before the sushi. The signature steamed abalone, with its rich liver sauce, was absolutely divine, especially when paired with the leftover sauce and rice at the end. Each piece of sushi was beautifully crafted, with the temperature and size of the rice adjusted to match the toppings, melting in your mouth. The chef's meticulous attention to detail was evident throughout, and the staff provided excellent service with just the right level of attentiveness. While the prices are on the higher side, the experience and emotions you gain here are truly exceptional. This is definitely a favorite spot I want to visit again! Less

Having completed a significant project, I decided to express my gratitude and appreciation by enjoying sushi at the renowned Kurosaki with a colleague.It was my first visit, and I was able to relax and enjoy my meal thanks to the attentive and friendly service. A great restaurant pays attention to these details, creating a comfortable atmosphere.The dishes featured both delicate and classic elements, and not only were they delicious, but the portion sizes were also just right.As expected from its reputation, it was a wonderful restaurant. I would love to return here whenever I have the chance. Less

The interior offers a calm atmosphere, allowing me to enjoy a leisurely time while watching the skilled craftsmanship of the chefs across the counter.The nigiri I had that day was of exceptional quality, but the standout piece was the one in the photo. The beautifully sliced topping was adorned with gold leaf, and the moment it touched my palate, the rich sweetness and umami of the high-quality fat spread throughout. The delicate knife work resulted in an astonishingly smooth texture, perfectly complementing the rice.The rice had just the right amount of acidity, enhancing the flavors of the toppings without overpowering them. The temperature control and the way it was shaped were exquisite, allowing me to fully enjoy the individuality of each ingredient.From appetizers to nigiri, the varied structure kept me engaged until the very end. The service was pleasant, and the explanations of the dishes were thorough, creating a special experience.I now understand why reservations are hard to come by; this is a renowned establishment that shines with skill and sensibility. I look forward to returning in a different season to savor the seasonal toppings. It was a great meal. Less

I visited Kurosaki for some sushi after a long time of dining solo.I appreciate the ladies from the night scene who invited me over when they noticed I was eating alone, but I was suffering from a terrible hangover that day, so it was a good decision to head home early.Lately, I’ve been struggling to recover from alcohol. It’s best to avoid drinking on consecutive days—at least every other day.When I have fun, it often turns into an all-nighter, leading to a wasted day afterward, creating a negative cycle.I feel like I’ve been a wreck for about 65 days out of the year.If I live for 60 years, that’s roughly 3,900 days or 10 and a half years of being a mess, so I need to incorporate some non-alcoholic dining experiences!With that in mind, I still enjoyed Kurosaki’s sushi with a light drink of Japanese sake on the side as I headed home feeling good.The sushi was made with the finest ingredients—truly the best.Thank you for the meal! Less

I visited "Kurosaki" in Omotesando. The atmosphere is serene yet comfortable, making it a welcoming place.Each dish is crafted with care, allowing you to truly savor the quality of the ingredients. What stood out the most was the tuna nigiri from Yamako. The moment it touched my palate, the rich flavor and aroma of the red meat spread beautifully, leaving a lasting impression. The harmony with the sushi rice was exceptional, showcasing the power of the ingredients and the skill of the chef without being flashy. As for the appetizers, the black abalone was outstanding. With a firm texture, it released the fresh scent of the ocean and deep umami with every bite. The precision in cooking and knife work was delicate, resulting in a simple yet memorable dish. Overall, the selection of ingredients, temperature, and pacing of the course were all executed with high precision, creating a pleasant flow throughout the meal. Despite being located in Omotesando, I enjoyed a luxurious time focused on sushi in a calm setting. I look forward to visiting again in a different season. Less

I was invited and had the pleasure of visiting. Thank you for bringing me along.The minimalistic Japanese design reminiscent of an art museum or tea room made me wonder if it was designed by Takao Habuka, but I didn’t have the chance to confirm this. Since the same fragrance as the separate building, Senjuan, was used, I couldn’t help but speculate. However, I didn’t discuss this, so it remains a guess.As I sat at the counter and the meal began, it felt more like an installation through food than just dining.The beauty of the gestures and the absence of waste are commendable, but from a distance, the differences are hard to discern. It’s only when the dishes are placed in front of me that I can slightly feel the distinction, and when I take a bite, I find myself comparing it to my past memories, experiencing a moment of otherworldliness. There is a unique world here. It is one of a kind, and the sensation of my sensibility being sharpened is truly moving, akin to the art of tea ceremony.Each dish has its own dimension, but to avoid making this too lengthy, I will focus on the nigiri as a symbolic example. Of course, all the ingredients are top-notch, but the beauty of the nigiri is truly remarkable. The large ingredients are expertly prepared, and the balance of fish to rice is 70:30, yet it maintains its aesthetic beauty. When I take a bite, the deliciousness of the ingredients is maximized to an extent I have never experienced before.To create this, the effort put into sourcing the ingredients, preparation, cutting, and shaping into nigiri is nothing short of extraordinary.It was truly an emotional experience. Thank you very much. Less

It's been about two years since my last visit.I regret not coming sooner because the flavors are incredible.The selection of Japanese sake that pairs perfectly with both appetizers and nigiri is always outstanding.Draft beer.Octopus from Sajima, ◯Swordfish and tendon seaweed, ◯Leio, 5 years aged, Niigata.Natural eel from Hakata Bay.Nigiri.Striped jack, ◯Mackerel, white kombu, ◎Abe Kan.Steamed abalone, ◎Abalone liver with kombu-cured white shrimp and rice, ◯Small horse mackerel.Yamagata Masamune, served at room temperature.Sweet shrimp, ◎Steamed sweet shrimp from Toyama, ◎Red sea urchin from Amakusa.Otoro (fatty tuna), Choshi, ◎Hakurakusei, Kurosaki original.Marinated lean tuna, Choshi.Chutoro (medium fatty tuna), Choshi.Shrimp heads.Clams from Kuwana with rice.Nito, Aichi.Shirasu (young sardines).Dried gourd roll, ◯Asari clam broth.Egg.Add-ons:White shrimp.Anago (conger eel), Futtsu. Less

Located in a quiet corner of Minami-Aoyama, Kurosaki is just a short walk from Omotesando Station. Originally based in Shibuya, the restaurant has now relocated to this serene area.The head chef, Kazuki Kurosaki, presents himself as a smart and gentle person, yet he possesses a strong core. His extensive knowledge and skills, combined with his unique culinary sense, truly shine through.◆ Omakase Course There is no menu; instead, additional dishes can be selected from the day’s offerings after the course concludes. A list of alcoholic beverages is available.Before the sushi, several small appetizers are served: - Sashimi of Octopus from Sajima This is a seasonal delicacy that Chef Kurosaki only serves at this time of year. While the octopus from Akashi is famous in Kansai, the Sajima octopus from Kanagawa is well-regarded in Kanto. Typically, octopus has a dry texture, but the Sajima octopus is rich in gelatin, providing a delightful, bouncy mouthfeel.- Sawara (Spanish Mackerel) Served with shredded seaweed and seasoned only with salt.- Mehikari (Shiny Eyes Fish) This marks the beginning of the sushi offerings.- Shima Aji (Striped Jack) - Madai (Red Snapper) - Abalone with Liver Sauce Followed by kombu-marinated shrimp and abalone liver. The abalone comes from Ohara in Chiba Prefecture and is rarely found in markets. While abalone is often perceived as tough, the Ohara variety is surprisingly tender and pairs beautifully with the rich liver sauce.- Kohada (Gizzard Shad) - Kuruma Ebi (Japanese Tiger Prawn) - Chawanmushi (Savory Egg Custard) with Botan Ebi This luxurious chawanmushi is topped with the emerald-green eggs of the botan ebi.- Akau (Red Sea Urchin) Sourced from Amakusa in Kumamoto, this sea urchin has a smooth texture and melts in your mouth, delivering a burst of umami.- Hokki Clam (with String) - Three Types of Tuna from Shiogama Served in the order of otoro (fatty tuna), akami (lean tuna), and chutoro (medium fatty tuna). The akami is from the back of the tuna, rich in fat and close in flavor to otoro.- Shrimp Head - Hamaguri (Hard Clam) Renowned as one of Japan's finest, the hamaguri from Kuwana in Mie Prefecture is exceptional.- Kanpyo Maki (Dried Gourd Roll) Served piping hot, freshly cooked.Additional items include: - Hira-gai (Flat Shell Clam) and Abalone Nigiri To finish off, a Tamagoyaki (Japanese Omelette).The balance between the sushi toppings and rice at Kurosaki is outstanding. Neither the toppings nor the rice remains after the first bite; they dissolve together perfectly. Chef Kurosaki’s graceful movements while preparing sushi add an elegant touch to the experience.It feels less like just dining on sushi and more like attending a performance by Chef Kurosaki. While it may not be a casual dining option, it certainly offers enough value to warrant a return visit. Less

【2026.06.29】It's 20:30.I'm in Omotesando.Ah, hello, this is Kamen!It's been three months since my last visit to Kurosaki!I was really looking forward to it!Every piece of sushi had a rich and deep flavor, maximizing its umami! Of course, the quality of the ingredients is excellent, but I truly admire the dedication to further exploration without relying solely on that.When it comes to choosing favorites, I honestly can't decide.I ended up trying eight different types of sake (I missed the Japan World Cup match), and it made for a delightful evening.I’m already looking forward to my next visit!It was a great meal! Less

I finally had the chance to visit Kurosaki for the first time! It's located in a quiet residential area of Minami Aoyama, and I almost got lost trying to find it! We started with some octopus as an appetizer, and the alternating style of serving appetizers and sushi was a first for me, but I really enjoyed it! The octopus and abalone were absolutely fantastic! The grilled fish sushi was quite innovative as well! I liked the firm texture of the rice, and I appreciated the selection of Japanese sake. It was a great meal, thank you! Less

I heard that the chef from Kurosaki recently went to Monaco, bustling with the F1 Grand Prix, alongside the chefs from Tokiwazushi in Niigata and Komon in Ginza. Apparently, he was making sushi at a party in a grand mansion. It sounds like it was quite an adventure filled with troubles! Now, what kind of sushi can we expect from Chef Kurosaki, fresh from Monaco? As usual, the dishes are served alternately between appetizers and sushi, with the sushi numbered for reference.- Octopus from Sajima It’s delicious even with just wasabi, but feel free to add salt and pepper. The gelatinous texture between the skin is amazing! This is only available from June, and Chef Kurosaki only uses octopus from this season.- Freshly Caught Conger Eel Served with its broth. It’s still light, but the thickened broth of the eel is delightful.- Mejikari Lightly grilled and delicious!At this point, pickled vegetables with gari and red vinegar are served, and the sushi begins.1. Marinated Striped Horse Mackerel from Ehime Full of flavor and a nice, firm texture—so good!2. Vinegared Horse Mackerel from Shimane Garnished with chopped green onions and topped with white kombu. The freshness of the horse mackerel combined with the umami of the kombu is delicious.- Steamed Abalone Served with liver sauce. This sauce truly embodies the flavor of the liver—so good!!- Leftover liver sauce with sushi rice and lightly kombu-marinated white shrimp, topped with a thinner sauce. (ﾟдﾟ)ｳﾏｰ!! It’s impressive that two types of liver sauce are prepared. One is thicker for the abalone, while the other is thinner to drizzle over the rice. Amazing!!3. Kohada The tangy flavor of the kohada pairs perfectly after the rich abalone! So delicious!4. Large Shrimp from Imari, Saga Prefecture A huge shrimp!? But it’s sticky and delicious!!- Chawanmushi with Botan Shrimp Made using the entire shrimp from head to tail (of course, the head and tail are used for the broth). The broth from the botan shrimp is fantastic, and the meat on top remains tender—wonderful! So delicious!!5. Red Sea Urchin from Amakusa Directly sourced. It has a noble aroma—so wonderful!! Too delicious!!6. Hokkigai The richness of the liver is amazing! Chef Kurosaki only uses hokkigai when it has a strong liver flavor. It’s prepared with just enough broth to keep it alive, and then grilled before serving. (ﾟдﾟ)ｳﾏｰ!!7. O-toro The fat is delicious!8. Akami A great marinade!9. Chutoro A light chutoro.- Shrimp Heads A staple at Kurosaki. They’re fragrant yet moist and delicious.- Local Clams from Kuwana, Mie Prefecture Also directly sourced. They’re sticky and so good!10. Nodoguro Even grilled, it’s full of fat!- Soup A broth made from clams, shijimi, and hokkigai.11. Hand Roll with Dried Gourd As usual, it’s a rich dried gourd, and with only the tamagoyaki left, the course comes to an end.How’s your stomach feeling? Since there are still some items not served, such as white squid, tori clam, red sea urchin from Yamaguchi, purple sea urchin from Oma (the last of the season), marinated kinmedai, grilled botan shrimp, mejikari, anago, and rolls…- Extra Anago Oh, Chef Kurosaki’s anago is served with the skin side up. It’s sticky and delicious.- Tamagoyaki The surface is caramelized, giving it a crunchy texture—so good.I really wanted to try the last purple sea urchin from Oma this season, but I was already quite full from the course, so I only added the anago. Everything was delicious again this time. It was a great meal! Less

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 Less

It’s been three months since my last visit.This time, I came for the 8:30 PM seating.My companion had been wanting to come here for a while, so it was a long-awaited visit.We started with a draft beer.Perhaps due to the heat, we finished it quickly.We ordered another round right away.In the meantime, the kinmedai (golden eye snapper) arrived.Of course, it’s time to switch to Japanese sake.Next up was the octopus from Akashi.The sake just keeps flowing!My companion was drinking quickly, which made me speed up too, haha.As we were enjoying ourselves, a huge abalone appeared in front of us.It’s massive!Since the abalone arrived, we ordered another drink.The nigiri sushi kept coming out one after another,and we continued to order more sake.The steamed egg custard with blue crab was amazing.The clams were consistently good as well.Before I knew it, it was time for another round.We had torigai (clam), sumi-ika (cuttlefish), toro-taku (fatty tuna with pickled radish), and what else was there?We switched to highballs for our drinks.Once the round was over, I wanted to savor the moment with some white wine.I enjoyed everything today.It was a great meal.Next, I’m looking forward to the eel from Hakata Bay in August. Less

I had the opportunity to sit at the counter where the chef, Kazuki Kurosaki, skillfully prepares sushi. His presence exudes a dignified tension, and watching him work is like witnessing a beautiful dance.The exquisite ingredients sourced from across the country, combined with the chef's expertise, captivated my palate.The network he has established to gather information on the best catches from around the nation is truly impressive!From the stuffed Spear Squid to the rich Kinmedai (Golden Eye Snapper), the moist texture of Isaki (Japanese grunt), the perfectly marinated Saba (mackerel), the fresh Murasaki Uni (purple sea urchin), and the sweet Torigai (cockle)—everything was absolutely delicious!It was a great meal! (^^)Today's menu: JPY 90,000◯ Kinmedai Shabu-Shabu◎ Stuffed Spear SquidAkashi OctopusRed Vinegar Pickled Vegetables◯ Ehime Isaki◯ Amakusa Shime Saba◯ MejikariChiba Futtsu KohadaYamaguchi Ube Kuruma Ebi (sweet shrimp)Abashiri Hairy Crab with Miso and Chawanmushi (steamed egg custard)◯ Amakusa Murasaki Uni◯ Mikawa Bay Torigai66 kg O-Toro (fatty tuna) from Sakai PortAkami (lean tuna)Chutoro (medium fatty tuna)Kuruma Ebi headsKuwana Hamaguri (clam)Nagasaki Nodoguro (blackthroat seaperch) steamedDried Gourd RollShijimi SoupAdditional:Aji (horse mackerel)Murasaki UniEggOther drinks. Less

Tokyo Food, May 18, 2026 (Mon) 20:30 Tabelog Rating: 4.35 2026 Bronze Award 2025 Top 100 Restaurants 2026 Go! Go! Michelin 3 Stars Last night's dinner was here! It was my first visit in three months. Chef Kazuki Kurosaki (@sushi_kurosaki) previously worked at "Kintazakura Sushi" in Asakusa and "Sushiya Uomasa" in Shimokitazawa before opening his own restaurant in Shibuya in 2015. He then relocated to Omotesando in 2022. The menu consists solely of an omakase course. 1. Pork Shabu-Shabu of Kinmedai (Red Sea Bream) 2. Stuffed Yari Ika (Spear Squid) 3. Aburi Mehikari (Japanese Anchovy) 4. Vegetables Pickled in Red Vinegar 5. Isaki (Striped Jack) from Ehime 6. Shime Saba (Marinated Mackerel) from Amakusa Served with Shiroita Kombu (White Kombu) 7. Aburi Hotaru Ika (Firefly Squid) Served with a paste of Hotaru Ika underneath 8. Kohada (Gizzard Shad) from Futtsu 9. Kuruma Ebi (Sweet Shrimp) from Ube 10. Chawanmushi (Savory Egg Custard) with Hairy Crab from Abashiri 11. Murasaki Uni (Purple Sea Urchin) from Oma 12. Tori Kai (Cockle) from Goto 13. Otoro (Fatty Tuna) from Choshi The tuna is sourced from "Yama Ko" and weighs 181 kg. 14. Akami (Lean Tuna) Marinated in Salt Different from the Otoro 15. Chutoro (Medium Fatty Tuna) from Choshi Same fish as the Otoro 16. Aburi Kuruma Ebi Heads 17. Small Rice Bowl with Simmered Clams from Kuwana Made with the broth from the clams 18. Aburi Nodoguro (Blackthroat Seaperch) from Nagasaki Seasoned with salt 19. Hoshinpo Maki (Dried Gourd Roll) 20. Miso Soup Made with the fish bones and leftover parts used today 21. Sakuramasu (Cherry Salmon) from Miyazu (additional) 22. Shima Aji (Striped Horse Mackerel) from Fukuoka (additional) 23. Nodoguro (Blackthroat Seaperch) from Nagasaki (additional) 24. Shiro Ika (White Squid) (additional) Seasoned with salt and sudachi 25. Otoro (Fatty Tuna) from Choshi (additional) Seasoned with salt 26. Kinmedai (Red Sea Bream) (additional) 27. Anago (Sea Eel) (additional) 28. Kitakuri Shell (additional) Lightly seared on one side 29. Tamagoyaki (Japanese Omelette) Everything was delicious from start to finish. Less

This month, I invited my dear friend, a sommelier.The delicious, fatty Kinmedai (golden eye snapper) is a seasonal treat for early summer.And soon, the last of the child-bearing Yariika (spear squid).Starting with the first Shimaaji (striped jack) as sushi.The Amakusa-sourced, matured Saba (mackerel) is rich in fat and incredibly flavorful!I believe Kurosaki’s Mehikari (small fish) is the best in Japan.It truly is the best!And soon, we’ll also see the last of the Hotaruika (firefly squid).The signature Kohada (gizzard shad) and Kuruma Ebi (sweet shrimp) are a must.Sandwiched in is the Chawanmushi (steamed egg custard) with Abashiri Hair Crab,followed by Amakusa’s Murasaki Uni (purple sea urchin).The seasonal Torigai (cockle) has its sweetness maximized.Today’s tuna is from Choshi.Starting with the boiled Hamaguri (clam) from Kuwana,then onto my favorite, Nodoguro (blackthroat seaperch)! I ordered four more pieces.Comparing the Murasaki Uni from Oma and Yura.I finished with Nodoguro and Anago (conger eel).With delicious sushi and lively conversation, we enjoyed three bottles of wine,making for a delightful evening.Joh. Jos. PrümGraacher Himmelreich Riesling Auslese 2006Mosel, GermanyWeingut BründlmayerRied Heiligenstein 1ÖTW Erste Lage Alte Reben Riesling 2021Kamptal, AustriaDomaine J.A. FerretPouilly-Fuissé “Tournant de Pouilly” Cuvée Hors-Classe 2009Bourgogne, France-----Kinmedai Shabu-ShabuChild-bearing YariikaShimaaji SushiAmakusa Matured Saba SushiMehikariHotaruikaKohada SushiSteamed Kuruma Ebi SushiAbashiri Hair Crab ChawanmushiAmakusa Murasaki UniTorigai SushiChoshi Hon Maguro Sushi Otoro, Akami, ChutoroKuruma Ebi HeadKuwana Boiled HamaguriNagasaki Tsushima Caught Nodoguro Sake Steamed SushiAsari, Shijimi, Hamaguri Clam BrothDry Gourd Roll(Additions)Oma Murasaki UniYura Murasaki UniNagasaki Tsushima Caught Nodoguro Sake Steamed SushiAnago Sushi Less