Test Restaurant Kurita

We carefully select seasonal vegetables, seafood, and meat, drawing out umami with the aroma of charcoal, clear broth, and the gentle power of fermentation. A representative dish is the crab chawanmushi, where the lingering flavor of the broth expands, charcoal-roasted seasonal fish with a fragrant skin, grilled chicken tenderly finished with homemade salt koji, and seasonal rice cooked fluffy in a clay pot. The cooking is precisely timed to the second for each ingredient, designing the temperature and aroma at the moment it reaches the mouth. The accompanying drinks, primarily sake and natural wine, are suggested in optimal glasses to match the flow of the dishes.

When you open the door, a calm space gently envelops you with the textures of wood and stone. The aromas and sounds rising from the open kitchen, which has a clear view, pleasantly heighten your appetite and expectations. We offer spacious counter and table seating, accommodating a wide range of occasions from a light drink for one to dining and anniversaries. Enjoy a high-quality and relaxed time, where warm vitality resides within the tranquility.

Test Restaurant Kurita began by walking through production areas and connecting with the thoughts of the creators. Rather than being extravagant, we have thoroughly refined our preparation and cooking techniques to maximize the voice of the ingredients. As the seasons change, our menu gradually transforms, and we value the fact that there are new discoveries to be made with each visit. Moving forward, we will make everyday dining a little more special with dishes that connect producers and customers.

His philosophy is to discern the individuality of ingredients and draw out their umami without unnecessary additions. He specializes in the aroma of charcoal grilling, the design of dashi, and the balance of fermented seasonings, delicately controlling everything from the initial presentation of the dish to the finish. He respects the nature and the work of people behind the ingredients and aims to create dishes that evoke a pleasant surprise and warmth. He approaches every detail, from a single chopstick to a drop of sauce, without compromise, ensuring that the story of the customer's day concludes with a good aftertaste.