Hyperlocal Tokyo

I recently visited Kurozaki for the second time. The elevator opens precisely at 5:30 PM, so even if you arrive early, you'll have to wait on the first floor of the building. It's the best sushi restaurant I've been to recently. The taste, the atmosphere, and the service are all impeccable. The takeaway chirashi (scattered sushi) is a highlight, adding a touch of luxury to my breakfast the next day. The dishes used also reflect the chef's meticulous attention to detail, making the experience both enjoyable and educational. The akagai (ark shell) I had there was the best I've ever tasted, hands down. [Akagai from Ube, Yamaguchi Prefecture] November 2023

My friend took me to this hard-to-reserve sushi restaurant. The chef's passion for his work, as he says, "The essence of sushi is mastering the heat and moisture control," is evident in every dish. The refined cuisine elevates the natural flavors of each ingredient to their fullest potential, leaving me in awe with its freshness and precision. It costs around ¥50,000 per person, so I treat myself to this experience once every three months. It's undoubtedly the best sushi restaurant I've ever been to! The chef is handsome, the ambiance is fantastic, and it's a surefire way to impress a date. Everyone I've brought here has said they want to come back. The service and the taste are worth every penny. It's like watching a culinary show. I've been twice already, and I plan to take my sister there for her birthday next time. The menu changes with each visit, so I'm always excited to see what's new!

Kurozaki, located in Omotesando, is a Michelin-starred sushi restaurant that opened in Shibuya in 2015 and relocated to Minami-Aoyama in 2022. It's a 7-minute walk from Omotesando Station or Gaienmae Station. **Menu** ●Omakase Course · Hirame (Halibut) · Tori-gai (Scallop) · Ko-mochi Yari-ika (Squid with Eggs) · Mehikari (Sandfish) Dried Overnight · Isaki (Sea Bream) · Sayori (Needlefish) · Trafugu (Pufferfish) Karaage (Deep-fried) and Nimono (Simmered) · Kohada (Gizzard Shad) · Kuruma Ebi (Tiger Prawn) · Kegani (Hairy Crab) Chawanmushi (Savory Egg Custard) · Hokki-gai (Surf Clam) · Nemuro Bafun Uni (Sea Urchin) · O-toro (Fatty Tuna) · Akami (Lean Tuna) · Chu-toro (Medium Fatty Tuna) · Nodoguro (Blackthroat Seaperch) · Kuruma Ebi Head · Niza-hamaguri (Steamed Clams) · Kanpyo Maki (Dried Gourd Roll) · Shijimi Soup ●Additional · Toro-taku Maki (Fatty Tuna and Pickled Radish Roll) **Reviews** **Trafugu Karaage Nimono** The deep-fried pufferfish was crispy and delicious. They only use the boneless parts, so you can enjoy it without worrying about bones. **O-toro** Out of the three types of tuna, I loved the O-toro the most. The quality of the tuna itself is excellent, but the combination with the slightly acidic rice was perfect. **Nodoguro** Nodoguro is known for its juicy fat, but here they have a unique preparation method. They steam it after soaking it in sake to remove excess fat, so there's no unpleasant greasiness. Overall, the flavors were bold, and the rice was slightly acidic and fluffy. It was a satisfying experience. While the price is on the higher end for sushi restaurants in Tokyo, the quality is worth it!

This was the best sushi I've ever had. Every piece was truly delicious and truly moving. There were many dishes, and the quality was high, so I was very satisfied. I went with 10 people, and everyone raved about it. It's a bit of a pain that reservations are hard to get, but it's a sushi restaurant I definitely want to visit regularly.

I had a few drinks at a rapid pace for the first time in a while. I regret not ordering more snacks. I miss the paste-like sake snacks, like baby sweetfish, that they used to serve in the middle of the meal. Visited in May 2023. This is a collaboration between Hakurakusei and Shinsawa Shuzo, a Junmai Daiginjo with the "Kurozaki" label. It's truly a sake that makes you want to eat when you drink, and drink when you eat. It's a Daiginjo that can be enjoyed warm, offering a double taste that hits the spot. The pairing with three tuna dishes at a lukewarm temperature was exquisite. Visited in January 2023. Since moving to Omotesando, the restaurant has become increasingly sharp. Maybe it was just the time I went, but the clientele also seemed more sophisticated. It's evolving in a more stylish direction. I hope they keep a bit of their playful side. I hear they're collaborating with Hakurakusei to make sake, which I'm really looking forward to. Visited in October 2022. I had the least amount of sake I've ever had here, focusing purely on the sushi. The tuna and kuruma shrimp, the most popular items, were undeniably delicious. The Hagi red sea urchin and the additional Karatsu red sea urchin were both flawless. The abalone appetizer with liver and rice was also a welcome surprise. The mackerel at the top of the sushi course was rich in fat but light and flaky. As someone who grew up on mackerel and saury, it was a delightful dish. Visited in July 2022. This was my first visit since the restaurant moved to Omotesando. The spacious, high-quality space in the basement is like a luxury hotel with a Japanese aesthetic. The rumored wall, created by Kyodai Kuzumi, a plasterer from Kyoto, is a stunning piece with a captivating texture that never gets old. I was also shown a private room that hasn't been used yet. The six-seat counter, lined up side by side, has a different feel from the main dining area. It's fantastic in its own way. I want to use it. The food, which is the most important part, has taken a sharper direction, with less emphasis on presentation. It feels like they've stripped away everything they've built up over the years, pursuing a simple yet rich flavor. The space and the food have made this restaurant even more enjoyable to visit.