Kurosaki (くろ﨑) Tokyo

Tabelog 3.98 🇯🇵

Kurosaki has long been on my to-go list since it was located at Shibuya. The new location at Aoyama was classy and aesthetic as if a modern gallery. The meal started off impressively with savory and impactful tsumamis like warayaki sawara, komochi yari-ika and fugu karaage, instantly igniting our desire for sake. The sake and wine selection was worth-mentioning, featuring various premium labels like Jikon and Kokuryu at very reasonable prices.

The nigiri session was one of the best I have ever had. Sometimes I do not need progression and the nigiris here were all flavor bombs from start to finish. Without a shadow of a doubt, the maguro trio was top-notch – akami zuke was saline, chutoro was balanced and the otoro was packed with fattiness and meatiness that lingered for a long time. Let’s not forget the shellfish – both mirugai and torigai were extremely sweet despite the fact that they weren’t in prime time yet. The showstopper was definitely the fugu shirako nigiri – so rich and creamy, pairing well with the warm and al-dente shari, absolutely an ingenious interpretation of fugu shirako!

In short, Kurosaki is the pinnacle of modern sushiya. The rating does not do him justice as it was recently relocated, erasing all of the previous credential that was built on Tabelog.

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💴Budget: 50,000 yen⁣⁣⁣⁣
🐟 Neta: 9⁣.5
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣
🦪 Tsumami: 9.5
🍹Drinks: 10⠀⁣⁣⁣⁣⁣⁣
🏢 Vibes: 9.5⁣
⚖️ C/P: 9 Less

The hamaguri that Kurosaki-san sources are huge and tender - almost an oxymoron for this type of clam. To be honest, I'm not sure I can think of another sushiya that serves hamaguri of higher quality. Last April, it was part of the tsumami, served in poaching liquid. But last November was even more special - the ni-hama served over rice that was soaked in a sweet dashi with clear flavors of sudachi. It's exceedingly rare to find this hamaguri prep at modern sushiya, even in Japan, and it's a style probably made most famous by the late Mikkio-san at #宮葉, one of Tokyo's oldest sushiya. Seeing this style appear at a modern shop like Kurosaki is in some ways surprising, but also precisely in line with Kurosaki-san's focus on simplicity and his frequent nods to tradition. Less

Both of my meals at Kurosaki last year had a mid-meal standout item. Too big in flavor and size to be a tsumami course, but also not quite sushi either. In November, it was grilled sanma wrapped around matchsticks of grilled matsutake. Large sanma are typically used for grilling with salt, but this one had a shoyu-based glaze. It wrapped the mushrooms almost entirely, resulting in layers of earth textures that tasted like the season.
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In April, a huge slice of grilled miso-marinated Nodoguro was served simply with toasted nori and a large swipe of high quality wasabi. Another study in layers of texture and flavor, ranging from sweet to smoky to salty to herbal - and back again. Tough for me to understate the brilliance here. Less

Ingredient quality at Kurosaki is pretty much at the highest level, in my opinion. That includes those places where you need to raffle just for the chance to make a reservation, or where you might be able to buy a seat in an online auction for $1000 (or more). Across the board - shiromi, hikarimono, clams, tuna, and even ancillary items like kimo or nori - is a notable standout. The sushi is medium-sized, and the neta appears to be cut a bit larger relative to size of the shari. There is distinct sourness to the rice seasoning that isn't overpowering. Elegant. Less

I have a hard time describing Kurosaki-san's style. Elegant is one adjective that comes to mind. It doesn't seem to follow any formula. And the pacing, mixture of appetizers and sushi, and preparations feel more modern. But the flavors are balanced and traditional. The flavor profile is definitely not subtle - there are abundant sweet, sour, and rich flavors throughout - but none are overpowering and seem out of place. In fact, some of the flavors are even hyper-traditional, including use of irizake and a hamaguri marinade that is most famous at one of Tokyo's oldest sushiya (#宮葉).
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Back in November, the meal started with sashimi - shirako soup, matsukawa karei irizake, meji maguro, and sawara wara-yaki. Each slice of fish was served with a different condiment as well. Less

An incredible sushi experience @____kurosaki_____ last night .

Chef ( and ex-rapper ) Kazumi Karusaki is absolutely meticulous, not a movement is wasted , all while exuding a calm , cool, effortless manner ,his team work frenetically to keep pace , it is kitchen ballet and it is beautiful to witness .

The food itself is faultless , an astounding array of textures and flavours , additional dabs of flavours are trademarks .

All the gratitude to @jtfoodcation and @chi.champagnefeast for arranging the magical experience!
Great to be part of a dining dream team with @ssstephkannn @miffylee046 @ryankongg @gourmet.over.here

Hirame
Mackerel - incredibly buttery
Raw Octopus - sweet !
Just set Warm oyster from Nagasaki
Squid stuffed with the sperm from three squid - creamy and delicious .

Kawahagi- with its own liver , amazing .
Marinated iwashi
Fugu Karage with fugu broth and skin jelly
KOHADA
Best Kuruma ebi to date
Snow crab chawanmushi - crab to egg ratio was seemingly 80% crab . Phenomenal!
Geoduck
Bafun Uni from Hokkaido
A trio of Maguro which shined with sweetness
Fugu shirako nigiri - this was brilliant
Crispy prawn head
Clam broth rice
Saury
Anago
Tamago Less

Located in the fashionable Minami Aoyama district of Tokyo, Kurosaki stands as a beacon of sushi excellence, welcoming diners into a space that is as architecturally fascinating as the dishes are flavorful. The restaurant's design, featuring a remarkable curved wall adorned with unique Japanese paper, creates an ambience that complements the culinary journey within.

The dining experience commences with an array of otsumami, where each dish, such as the complexly flavored pregnant octopus and the perfectly acidic and rich oyster, showcases the chef's deft hand at selecting and preparing seafood. These starters not only highlight the chef's expertise but also perfectly set the stage for the sushi courses that follow.

The nigiri selection is where the chef's skill truly becomes apparent. From the clean, oceanic taste of Akami, the lean part of tuna, to the rich depth of Kuro Meguro, a special tuna variety, each piece is a showcase of the chef's ability to highlight the natural flavors of the fish. The selection, including young sea bream (Kasugo), mackerel (Saba), sardine (Iwashi), Japanese whiting (Kisu), and Japanese squid (Surume Ika), presents a harmonious blend of traditional and modern flavors.

Chef Kazuki Kurosaki brings an unconventional flair to the sushi world, influenced by his background as a DJ and rapper. This unique blend of traditional sushi craftsmanship with a modern twist ensures that each visit to Kurosaki is not merely a meal but an unforgettable experience, eagerly anticipated by those who have dined there.

Kurosaki is more than just a sushi restaurant; it's a celebration of Japanese culinary art, where each dish is meticulously prepared to tell a story of tradition, innovation, and the sheer joy of fine dining. The restaurant's commitment to excellence, combined with the chef's unparalleled skill and the visually stunning setting, makes it a must-visit destination for anyone seeking the best sushi experience in Tokyo. Less