KUROSAKI is a Michelin-starred sushi restaurant located a 7-minute walk from Shibuya Station. You can enjoy authentic Edo-style sushi by the up-and-coming owner, who trained at long-established sushi restaurants in Asakusa and Setagaya.
Ratings
4.19（44 reviews）
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Food
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Service
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Ambience
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Value
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Reviews
Photos
Menu
Food
Cooking
Experience the difference in the sharpness of the edge with the beauty of Edomae nigiri sushi, 'Chutoro'
The tuna caught in the Fukuhama Bay on this day is a first-class product, and the glossy and beautiful chutoro has elegant fat and aroma. There is no other dish that can provide such happiness in a single bite. The balance of two types of aged vinegar and rice vinegar in the shari is exquisite. It has richness and sharpness.
Market value (please ask)
Representative of the ingredients you want to eat in early summer. 'Shinco' that brings out the umami with exquisite finishing
The shop owner says, 'The meat is still small,' but you can still feel the full flavor. 'Today is 4 pieces. It's the most delicious when it's about 2 or 3 pieces.' He doesn't compromise even on small details.
Market value (please ask)
White Shrimp, also known as the jewel of Toyama Bay, is squeezed into sushi with the delicious taste of spring.
The sticky and sweet white shrimp, with a rich flavor, is quickly marinated in kombu just before opening, and then squeezed into sushi to maintain its texture. It pairs well with a blend of 60% Niigata's Yukinko rice and 40% Yamagata's Sasanishiki rice, making your cheeks relax.
Market value (please ask)
Steamed Conger Eel with Summer Ingredients
This dish maximizes the flavor of conger eel, a delicious summer ingredient. The head, backbone, and lower third of the body are carefully used to create a delicate broth, resulting in a fluffy texture. The dish is kept simple with only blanched eel meat and mashed plum for toppings, as adding unnecessary elements would ruin it. The seasoning is subtle, allowing the full flavor of the conger eel to shine through.
Market value (please ask)
The ultimate umami and flavor as a side dish. 'Wakayu paste' that fully utilizes the ingredients
Wakayu is grilled whole to a fragrant aroma, then cooked with Kumamoto's red sake and sansho pepper, and further strained to make a paste. 'It's truly a perfect accompaniment for sake'. The side dishes constantly pursue new flavors to keep you from getting bored. We offer 'something completely different from last year'.
Market value (please ask)
Experience the difference in the sharpness of the edge with the beauty of Edo-style hand-rolled sushi, 'Chutoro'
The tuna caught in the Fukuhama Bay on this day is a first-class product, and the glossy and beautiful chutoro has elegant fat and aroma. There is no other dish that can taste such happiness in one bite. The balance of two types of aged vinegar and rice vinegar in the shari is exquisite. It has richness and sharpness.
All delicious genius!
I've been looking forward to visiting Kurosaki-san for a long time.
We started with a big tuna nigiri!
Insanely delicious ♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡!
My mouth couldn't get enough of the delight.
I was so excited when it tasted so good from the very first bite!
Both the snacks and the nigiri were so delicious.
I was impressed by every single thing. I was impressed by every single thing.
My favorite Kuroryu is a rare one and very tasty,
It goes well with both sushi and snacks.
I am so happy to find my favorite sushi restaurant after a long time ♡.
I tried to make a reservation on the way home, but it was full up to 2 months in advance.
I thought, "Well, it's such a good sushi restaurant, it can't be helped.
I am looking forward to going there again.
Mr. Kurosaki in November
Mr. Kurosaki invited me to visit him in November!
Thank you very much 😊.
It was my first visit at that time.
🌟Mimi8 Reservations are relatively easy to get, but this was the first time for me to visit this restaurant and I really liked it.
⭐️ service 7 I didn't know because it was my first time
🌟Atmosphere 8 I didn't think there was such a great restaurant in Shibuya, a town for young people, in a hideaway place 🥺.
There was also a private room in the back.
🌟cospa 8 30000~ with sake a little moreupThe quantity was good for me too!
⭐️ direction- without since it's the first time
Another restaurant I want to visit regularly.
It will surely become a sushi restaurant where you can't take reservations. Mr. Kurosaki
At the same time that I find a good sushi restaurant, I am saddened to know that in a few months, I will have to wait six months for a table!
Kurosaki-san is quite difficult to make reservations at a very high rate. It is going to become a famous restaurant.
Shari is my favorite red vinegar (aka shari).
The sushi is served alternately with tsumami and sushi and tsumami and sushi, not in the style of first half tsumami and second half nigiri.
It's more like they come out alternately.
As for the food, there were 26 dishes!
Soramame
Shrimp on kelp
Boiled octopus
Black abalone from Boshu
Rice topped with the liver of black abalone
Hatarui Roefish
Flounder from the Genkai Sea
Torigai from Kyoto
Torigai from Kyoto.
Okinawa 225kg Tuna
Okinawa 225kg chutoro (medium fatty tuna)
Kaga's Kintoki Grass
Kaga Vegetable Kintsugiso
Shrimp
Haruko
Steamed egg custard of hairy crab
Saga's kohada
flat clams
Shimadai horse mackerel
Akashi Buffoon Sea Urchin
Horse mackerel
Awaji conger eel
Shimane bluefin tuna
Miso soup with clams
Sukimi of medium fatty tuna
Eggs
It's a hybrid of Tsumami and Sushi! THE hybrid sushi!
Overall, it's pretty good and stable. The image of the restaurant is simple but solid.
You can eat sushi slowly with a lot of staff and quick instructions!
I don't have a strong impression of any particular item, but I would like to revisit. I would like to be a regular customer.
I would like to become a regular customer.
Of course, I made a reservation for the next visit.
Anonymous
Jun 9, 2020
4.4
Date and time of your visit: 6, 2020 Dinner
Budget per person: JPY 36,000
The kanpachi, haruko sea bream, and akamutsu nigiri were all prepared in a unique way, giving them a sense of originality. The steamed abalone also came with a bitter liver sauce, and the remaining liver sauce was well betrayed by the mellow taste of the altered liver sauce combined with the red sea urchin and rice.
The sushi was well-balanced and full of originality.
Kurozaki
.
The first restaurant after the self-restraint ban was lifted.
If you talk about sushi in Shibuya, this is the place to go: 💁🏼♀️
It is so difficult to make a reservation.
I've longed for this place for so long 🥺.
The special snacks.
All of them go well with sake.
So all the customers at each table started drinking sake early.
The owner's attention to detail was wonderful. He was very considerate of us who were visiting for the first time ✨Thank you so much!
I would like to become a regular customer!
They have a wide variety of sake, and they ask you what you like and serve it to you, so you can enjoy eating while drinking the sake that matches your taste and sushi.
I love restaurants that serve a wide variety of sake 😘.
Sushi is so good that it melts in your mouth. I was happy to see so many varieties of my favorite tuna 😍.
But the most delicious dish this time was the chawanmushi (steamed egg custard) with tiger prawns.
Of course, the prawns were plump and juicy, but the steamed egg custard underneath was full of prawn extract as well! I was so impressed!
It was so delicious that I was in heaven.
I could have come here just to eat this!
I'm so glad I came here.
. Name🍋Sushi Kurosaki
Location🐾5 min from Shibuya station
Food log🍴4.15 bronze
Reservations🌵Reservations. Friday 6pm start
Number of people🧚🏼♀️2
Category🦔Sushi
This is a highly rated sushi restaurant by all the people I have asked.
The care is just wonderful! They have many kinds of drinks, so it is a heaven for sake drinkers.
The sushi is excellent.
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The whole thing is sweet!
I wonder where it will be set down in the future!
Sushi you can get in less than a month!
A new star of sushi that will entertain!
Tightened yellowtail (Buri) when the temperature of the rice changes, the best!
The second one!
The middle of the natural tiger prawn from Oita is medium rare when cooked for about 40 seconds! Dear prawn!
とむ
ラウ
せいじ
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