Kurosaki is located on the second basement floor of a building in a quiet residential area of Minami-Aoyama.
The interior of Kurosaki is decorated in the Sukiya architectural style common in Kyoto tea houses. This style achieves the intended effect of creating a tranquil ambiance. The white wooden counter is made from 350-year-old Bishu Hinoki (cypress) wood. The counter has an obtuse angle that makes it easy for a small number of guests to converse yet avoid exchanging glances with other customers.
Kazuki Kurosaki, the owner-chef, started his career at age 18 at Sushi Kintaro in Asakusa. After working for eight straight years, chef Kurosaki graduated from shikomi (food preparation) and began his serious education in the art of sushi. He credits his ten-year career at Sushi Kintaro and his experience in shikomi for the popularity of his tsumami dishes (small appetizers for nibbling with a drink). After spending the succeeding five years at Sushi-ya Uoshin in Setagaya, he opened Kurosaki at the tender age of 35.
Chef Kurosaki is very particular about serving dishes at the precise temperature needed for your tongue to feel the umami (good flavor). The texture of maguro (red tuna), for example, feels hard when served too cold. Rice is cooked in a kama (pot) which distributes the heat evenly. The shari (rice base) is made with mildly-aged vinegar and salt (no sugar is added). Fatty maguro and buri (yellowtail) are served with warm rice fresh from the ohitsu (a wooden container for rice), while hikarimono (silver-skinned fish) are served slightly chilled.
Kurosaki only serves an omakase course (chef’s choice). The chef alternates between nigiri and tsumami servings to keep the customers engaged and entertained. Yakimono (grilled dishes) and mushimono (steamed dishes) are also served in the course of the meal. People with relatively small appetites might struggle to keep up. So, if you want to savor all the dishes until the end of the course, consider requesting a small size of shari at the beginning.
Reservation is a must!
鮨屋不毛の地と言われていた渋谷でミシュランを獲得した「鮨 くろ﨑」か、青山に移転。大将がこだわって作り上げたお鮨屋さんらしからぬ広くスッキリした快適な空間でゆったりとお鮨、お酒を楽しむことができます。 Quote from Google Map Review
Photographers:m.yukiko0620
