Kusunoki Tokyo

One of my favorite restaurants in Tokyo, Kusunoki is not just a tempura restaurant, it’s such a comprehensive and diverse culinary experience showcasing all the top quality seasonal ingredients with finesse and originality. Always happy to be back. @tempura.kusunoki •
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In the dynamic world of Japanese cuisine, there is an emerging trend where meals, particularly at upscale establishments, embrace the essence of Kaiseki. Sushiyas, for instance, elevate their otsumami with intricate details and even introduce desserts.

One chef at the forefront of this trend is Kusonoki-san, known for his expertise in tempura cuisine. Going beyond the ordinary, he accompanies his deep-fried delicacies with unique sauces, encouraging guests to experience different flavor profiles. The use of nori or Shizu leaves adds a sensational touch to his crispy yet tender pieces. One creation even evokes faint memories of a renowned dish by Martin Bersategui—an astonishing experience.

The centerpiece of the meal is the meticulously prepared abalone, showcased in various forms from raw slices with a liver sauce to perfectly fried tempura. Each dish delights the senses with its textures and flavors.

Towards the end of the meal, guests have the option to savor additional offerings prepared by the sous-chef—a testament to the culinary prowess of the team.

The meal culminates with a visually appealing tendon dish featuring squid, shrimp, and beans, accompanied by flavorful curry rice.

Kusonoki-san's dedication to pushing culinary boundaries is evident, resulting in a memorable dining experience filled with remarkable flavors. Less

Love the refined style and progression of flavors. Had all the add on dishes yet still felt healthy afterwards. •
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Winter season highlights at Kusunoki: both the special Raus keiji (baby salmon or 鮭児) from Shiretoko and the 3 months aged squash were juicy & tender, worked perfectly with the light & crispy coating. •
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Kusonoki‘s mastery does not shy any comparison with other tempura masters in Japan. HIs menu has gotten so elaborate, that it resembles almost Kaiseki meal with extra pieces of tempura thrown in.
As always the section is very seasonal and ever changing with the exception of the shiro ebi and the lecture about umami at the beginning.
To show the effect of salt, he serves you a small cup of dashi without any salt and lets your try it. Then he himself adds a few grains of salt to it the asks you the re-taste. The effect is stunning. The pleasant, but somewhat boring broth becomes a concentrated umami explosion in your mouth. Quite a demonstration of his technique. It is unique as he does not give you salt, he adds it himself to the degree he deems necessary and he does not give you daikon to offset the oil of the tempura. He thinks that his cooking does not require this usual help for digestion and I tend to agree with him.

As always, the pieces were elaborate, very interesting and super delicious. He keeps it interesting in alternating between vegetables, seafood and fish and producing a seemingly endless sequence of deliciousness on your palate.

He is also very friendly and likes to have foreigners. He has English speaking staff and an Eglish write up of his philosophy and explanation of his technique.

A true master. Less

Tempura nouveau! Kusonoki san constantly evolves his style of cooking. He is famous for cutting the oil so much so he serve it with his bare hands and the pieces leave no trace of oil on the white paper. He always has the best ingredients one can buy in the various markets. And he does not give you extra salt or diakon, as he thinks there is no need for it. But now he adds from time to time tipping sauces or he adds little flowers in combined pieces.
A wonderful dinner, worth to go there often. The ingredients driven Omakase is always different with the exception of his Kurkuma ebi which is always part of it. Less

くすのき
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This tempura place focuses on premium ingredients like crab and shirako.. offers a fair amount of wine choices and is pretty decent. It's rather pricy though with food alone coming in at over 60k. A bit light on the seasoning in general but good nonetheless with quite a delicate batter. Service is up there and the chef is well focused but friendly.. Most pieces served by hand.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #kevchetempura #tempura #天ぷら #くすのき TL4.41-S Less

Kusunoki くすのき 3rd visit — this place remains my favorite tempura restaurant. Lavish ingredients, weightless texture, perfect seasoning. Early summer season highlights are honmasu topped with its roe; super sweet corn; soft and juicy tachiuo that melts in your mouth; and of course the huge and flavorful abalone. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #kusunoki #tempura #tokyo #japan #japanesefood #くすのき #天ぷら #東京 #日本 #日本料理 Less