It is July night in 2023. Tonight, I was invited to have sushi in Aoyama. The target Kurosaki-san first opened in Shibuya, where there were few sushi restaurants, and gained a reputation in Shibuya before moving to Aoyama. I walked from Omotesando Station, and even after the sun went down, it was still hot. We arrived at the restaurant located in the basement of a building, but it is common in recent restaurants that you cannot enter until just before the reserved time. However, the small waiting area at the bottom of the elevator was a relief, as it was cool and we could sit down. The master is tall, a little dark-skinned, and even as a man, I can see that he has a handsome appearance. His confidence in moving from Shibuya to Aoyama at a young age is evident in his demeanor. The counter seats are a bit more than usual, with 10 seats, but once the course started, the master's hospitality made it feel just right. We started the course while quenching our thirst with beer. It was a traditional flow from appetizers to sushi, and the first dish was fried ayu fish. I was surprised by the sudden fried food, but it was explained that many customers start with beer or bubbles due to the heat, and it was a perfect match with beer, making the mood rise. The fluffy texture of the hokkigai clam was enjoyable, followed by abalone. The aroma and texture were excellent, but mixing the leftover liver sauce with the sushi rice and eating it was irresistible. The crispy Tokyo Bay eel was also impressive. The sushi was delicious. After enjoying the fatty taste of the striped jack, we had shirasu (young sardines). It was said to be from Sanriku and only available for about a month, and the rich flavor that was as good as the striped jack made me want more. The tuna was served in a way that effectively brought out the umami of the simmered soy sauce. This might be the best way to enjoy tuna at this time of year. It's nice to see the master concentrating on his work without talking while he is making the sushi. I like restaurants where there is a dedication to the craft. The dishes of the day were as follows. (◇ for sushi, ◆ for appetizers) The highlights were ☆★. ◆★Fried ayu fish ◆Golden-eye snapper shabu-shabu ◆★Hokkigai clam ◆★Abalone ◇☆Striped jack ◇☆Cherry salmon roe ◆★Eel ◇☆Shirasu ◇Prawn ◆Spiny lobster chawanmushi ◇Sea urchin ◇☆Tuna Otoro ◇☆Tuna marinated red meat ◇Tuna chutoro ◆Prawn head ◇Blackthroat seaperch steamed sushi ◆Clam soup ◇Dried gourd roll ◇Conger eel ◇Sake, draft beer, Edo Kaicho Junmai Ginjo Tokyo. Thank you for the delicious meal.

I regularly visit my favorite sushi restaurant, Kurozaki, and this time in late August, during summer. Starting with freshly fried sweetfish, it satisfied my hungry stomach. The composition of appetizers and nigiri was also exceptionally well done.

Kurosaki-san, who comes regularly, was truly impressive this day as well. The Ayu no Onna (deep-fried fish) at the beginning was incredibly delicious, leaving my friend who was dining with me in awe. As always, Kurosaki-san's skill in selecting and arranging the sushi, along with the quality of the sake served, was on a different level and truly surprising. The sashimi with roasted sake was timed perfectly in the course, avoiding any sharp flavors that could affect the other dishes. The eel was prepared in a unique way, combining the best of Kanto and Kansai styles, creating a delicious balance of crispy and fluffy textures. The paste made from young ayu fish was an amazing accompaniment, perfect for enjoying with sake. The nigiri sushi was outstanding, and the temperature of the sake served with the tuna was just right. The clam soup served towards the end was a rare and exceptional dish, with rich broth, light rice, and flavorful clams. My friend, who had visited the restaurant before the relocation, was shocked by the level of improvement and eagerly requested to revisit. Although I am a newcomer to this restaurant, I feel that it is a place worth continuing to visit, and I will cherish each dining experience here.

Located in Minami Aoyama, Minato-ku, Tokyo, a 7-minute walk from Omotesando Station and Gaienmae Station, is "Kurosaki" where I visited. The head chef, Kazuki Kurosaki, was born in Saitama Prefecture in 1980. He moved to Tokyo at the age of 18 and started his apprenticeship as a sushi chef at "Kintaro Sushi" in Asakusa, where he trained for 10 years before further honing his skills at "Sushiya Uozuma" in Setagaya. In 2015, he opened Kurosaki in Shibuya, earning a Michelin one-star rating and quickly becoming a popular sushi restaurant. In February of the 4th year of Reiwa, he relocated to Minami Aoyama. It has been about a year since my last visit. The restaurant features a 500-year-old Oshima cypress counter with 10 seats, creating a bright, modern, and elegant Japanese atmosphere. The appetizer of white shrimp with abalone liver sauce is a harmonious combination of the deep liver sauce, the sweetness of the white shrimp, and the acidity of the vinegar. The hearty chawanmushi with plenty of botan shrimp dashi and large, generous clams eaten like a porridge with "tomotsuyu" was delightful. Among the nigiri, the herring stood out, with a strong and unique flavor that is rare to find, expertly balanced by Kurosaki's meticulous work. In particular, the combination of shirako and vinegar-marinated herring was truly exceptional and resonated with me this time. The lineup of sushi, filled with creative ideas, showcases Kurosaki's shining sense and the crisp atmosphere of the restaurant is very welcoming. Thank you for the wonderful meal. [Omakase Course 44,000 yen (tax included)] - Ainame - Sen-dai seared with sake - Steamed abalone - White shrimp and abalone liver sauce risotto - Striped jack with ikura - Natural eel from Futtsu, Chiba - Paste of young ayu - Newborn shrimp from Himeshima, Oita - Botan shrimp chawanmushi - Herring - Red sea urchin from Amakusa - New squid - Otoro - Akami zuke - Shrimp head - New squid legs - Simmered clam rice bowl - Hoshigourd roll - Soup of asari clams, shijimi, and sen-dai dashi - Tamago Thank you very much for reading until the end. Your support through follows, likes, and saving the restaurant is what keeps the reviews coming. Thank you for your continued support. Please also check out: [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's Sub Account (@uni.prince_sub)

I happened to find a vacancy at OMAKASE and decided to revisit Kurosaki-san, who had moved to Minami-Aoyama. It was my first time around, but I couldn't press the button to go to the basement floor 2 in the elevator before the designated time, so I waited in front of the elevator for the staff to come up. It was hot... When the time came, I entered the restaurant. Ah, it's cool in here. Last time I sat at the edge, but this time I'm right in the middle?! In front of Master Kurosaki?! I'm nervous... Now, Kurosaki-san serves a mix of appetizers and sushi, so I've numbered the sushi with a circle. - Ayu fish woman's fried chicken: Soft and fluffy, the coating is probably made of potato starch? It's fragrant and delicious. - Red snapper: One belly piece on top, two back pieces on the bottom, marinated with kelp and sake overnight. Topped with wasabi and sake, it has a good flavor. The snapper is delicious too. - Steamed abalone from Aoshima in Kitakyushu: Dip the abalone in the liver sauce at the bottom, and not only is the abalone tender, but the liver sauce is delicious too. It has an adult taste to it. Did he say it was marinated in kelp? - Leftover liver sauce with white shrimp and rice: An interesting play with different ingredients intentionally mixed together. Mashed and mixed well before eating. Oh, this is delicious. The texture and sweetness of the white shrimp go well together! 1. Shinko: The first sushi is Shinko. Even though it's Shinko, you can feel the thickness of the meat. Whether it's a different fish, a different expert, a different method of marination, or a different way of handling, it's delicious. 2. Cherry trout roe: The skin is thin and bursts as soon as you put it in your mouth! It's prepared fresh, so it's fresh. So, it's incredibly delicious! - Natural eel from Hakata Bay: Crispy skin and flavorful meat, delicious. - Wakasagi for sake: It has a bitter taste in the intestines, making it perfect for sake. 3. Kogare: When eaten like this, Kogare has a different thickness from Shinko. Obviously, but the meat is tender and well-prepared, making it delicious. 4. Natural shrimp from Aichi: It's semi-raw, about 80% cooked and cooled to room temperature, giving it this texture... but it's delicious with a semi-raw taste! 5. Shibudai: A refreshing taste. - Steamed lobster from Ise: Of course, the meat is delicious, but the miso adds a lot of flavor. Yum! 6. Vinegared herring from Hokkaido: Oh, you can get herring sushi in Tokyo too!? The thick flesh is delicious. It seems that the herring caught off the coast of Tohoku is small but also delicious. 7. Akaguni from Uchiwan in Karatsu: This is delicious! Amazingly delicious! So delicious! Uchiwan's is definitely more delicious than the outside bay's. As expected! 8. Fresh squid: Fresh! Does the squid ink come out too!? I thought so, but it's still small, so he made a sauce with the eel's claws instead... 9. Akami-zuke: Well-marinated, with plenty of flavor for this time of year, making it delicious. 10. Chutoro: Like summer tuna, it's refreshing but has a good amount of fat, which is nice. - Lobster head: A classic. Fragrant and delicious! The thinness of the miso? is just right, right? - Clam soup: This is delicious! The master is focused on reviving traditional menus, and this was based on a water porridge from a famous restaurant I ate at in the past. It was really delicious. 11. Dried gourd hand roll: Simmered deeply and delicious, but there's quite a bit of wasabi! - Soup: Made with red snapper, Shibudai, and Hokkigai. After this, it's finished with tamagoyaki, and the only things left are Hokkigai and Edo-style eel... so, additional - Eel from Futtsu, Chiba: Soft and delicious. - Tamagoyaki: Kurosaki-san's tamagoyaki is like a firm custard pudding and delicious. From traditional dishes to unique ones, from simple ones to elaborate ones. Enjoying delicious appetizers and sushi with tasty sake, there's nothing happier than this. Thank you for the meal.

This is my favorite sushi restaurant in Omotesando. The atmosphere is great, with stylish interior located in the basement of a chic building. The large semi-circular counter is really nice. Today's highlights: - Nigiri sushi - Fried ainame (greenling) pairs well with sparkling wine - Herring roll was beautifully presented and very delicious - Steamed abalone with liver sauce - White shrimp with vinegar rice and liver sauce - Striped jack - Cherry salmon belly - Eel and young ayu (sweetfish) - Squid - Tuna belly, 3 types - Monkfish liver - Eel - Soup with a corn-like fragrance, made with northern surf clam - Kanpyo (gourd strip) roll - Egg omelette The use of summer fish, variety in presentation, and different types of toppings made the experience enjoyable. Towards the end, the flavors became a bit stronger (especially the kanpyo), which might be perfect for those enjoying alcohol. The beautiful craftsmanship and delicious sushi made the meal a delight! Thank you for the feast. Note: The restaurant operates in two time slots, 17:30- and 20:30-, and is currently accepting reservations until October. The 17:30 slot was already fully booked. ------------------------------ I also update on Instagram ☺︎ AriGourmet《@arimon_gourmet》 https://instagram.com/arimon_gourmet?igshid=NTc4MTIwNjQ2YQ==

This was my first visit. I was captivated by the beautiful interior located underground. Among the sushi restaurants I have been to, I find the top curves and counter here to be beautiful. The meals that came out were also carefully prepared. Perhaps it is the master's personality. Meticulous and not flashy, the work is done carefully. The shrimp heads were packed with meat and the miso was delicious with a satisfying taste. The fluffy conger eel had a subtle flavor and paired perfectly with sake. I am grateful for the wonderful dining environment. Thank you always. I would love to visit again if I have the chance ^^

Kurosaki-san does a very beautiful job. He stands beautifully and grips beautifully. The beauty of the sushi he serves is also wonderful. I visited with a friend who is a regular customer. It was unusual for me to start dining at 8:30 PM. For the past few years, I can't remember having dinner at such a late hour. Most restaurants start serving from 5 PM, and at the latest by 7 PM. This shows how popular Kurosaki-san's restaurant is, as it's not easy to make a reservation for an early time. I had made the reservation several months ago, at least 6 months in advance, thanks to my friend who is a regular. The appetizers and sushi were delicious. We started with a delectable dish of spring to summer season's ainame, which was rich in flavor. The presentation of the appetizers like kue seaweed roll, abalone, young ayu fish, and Tokyo Bay eel was impressive. The sushi had a slightly savory touch, with a memorable soy sauce finish. The tuna's akami was beautifully brushed with savory soy sauce, and it had a perfect melt-in-your-mouth texture and a wonderful tuna aroma for this season. The maguro fish was small-sized, but the soy sauce finish enhanced its flavors. Other memorable sushi pieces included the creamy texture of the salmon roe, the perfectly half-cooked ohtoro, and the beautiful uni sushi. What left a lasting impression was the excellent sense of hospitality from Chef Kurosaki and the beautifully presented sushi. The interior had a sophisticated yet foreigner-friendly design, which was more modern than a traditional sushi restaurant. Although our seat had some obstructing elements in the background for photos, the visual impression of the sushi was remarkable. Chef Kurosaki focused on his work while making sushi, and although he didn't engage in conversation while working, his dedication to the art of sushi-making was admirable. This elegant sushi restaurant reminded me of Sakai's demeanor or Mitsukawa's style. Beautiful sushi restaurants like this leave a lasting impression. Also, I couldn't help but wonder about the operating yield of FPG's building. It's impressive how FPG, the king of operating leases, manages its tenants. Laughing.笑笑

Let's get excited! Today, I visited Kurosaki-san! Kurosaki-san runs an extremely popular restaurant where reservations are nearly impossible to get. This time, I was invited by a friend. I am truly grateful. Now, Kurosaki-san has a very handsome face and a refined atmosphere as a sushi chef. The sushi served here is top-notch, just like the master himself. The appetizers are also excellent. The tenderness of the abalone is amazing. The liver sauce is delicious, and mixing it with sweet shrimp enhances the flavor. The natural eel is perfectly grilled, crispy on the outside. The sushi pieces are all delicious, and the master's craftsmanship is wonderful to watch. The Shimaji has a sweetness to it and is perfectly formed. The Kohada is also well-seasoned, a great choice for the summer season. Even the fatty tuna and tuna are delicious during this time of year! We received a serious and dedicated sushi experience until the end. I witnessed the master's serious dedication to his craft. It was truly delicious! Thank you for the meal!

This is my third time here. I am taking my senior colleagues and friends who have taken care of me one by one to repay their kindness. It's also a reward for myself. The food was incredibly delicious again this time. I feel truly happy to be able to enjoy slightly different flavors depending on the season. The sake was also summery and wonderful. Grateful meal, amazing sake, summery vibes, great atmosphere with nice customers, and as always, excellent staff. The cost is reasonable.

Kurosaki, a sushi restaurant in Minami Aoyama, offers a variety of Japanese sake for omakase, which is a delightful surprise. They also have a wine list. As for the sushi, it is delicious, with the vinegar in the rice balancing well with the fish. In terms of taste, it is definitely one of the top in Tokyo. However, the work of the apprentice is a bit lacking, with some lack of attention to detail. Considering the high price paid, I hope they will strive to improve with a more professional attitude. Thank you for the meal.

Dinner at "Kurozaki"【Tabelog TOP1000】【Tabelog Sushi TOKYO Top 100 2022】■Chef's selection ¥44,000~ (tax included) Originally located in Shibuya, known as a sushi-barren land, "Kurozaki" quickly gained popularity and became a difficult-to-reserve restaurant. In February 2022, it relocated to its current location in Omotesando. It is situated on the basement floor of a concrete building about a 7-8 minute walk from Omotesando Station. When the time comes, staff members appear at the entrance and guide guests to the elevator. Upon descending the elevator and passing through the black curved approach, a counter with 10 seats in an L-shape is revealed. The head chef, Kurozaki, makes extensive use of the counter space. The course consists of about 20 dishes, with a mix of appetizers and sushi. The menu for the day included items such as golden eye snapper shabu-shabu, surf clam, simmered fat greenling, white shrimp with red sea urchin, striped jack, herring, grilled eel, young sweetfish, prawn, pink salmon belly, steamed spiny lobster, horse mackerel, purple sea urchin, medium fatty tuna, lean tuna, in-between fatty and lean tuna, prawn head, pressed blackthroat seaperch sushi, dried gourd sushi roll, and clam and clam surf clam soup with surf clam strings. The golden eye snapper shabu-shabu retained its fat while being refreshing with ponzu sauce. The striped jack was served as the first piece of sushi, followed by herring prepared with a strong vinegar seasoning. The eel was grilled and steamed, and young sweetfish was served after. The prawn was grilled and served in the middle of the course. The meal was concluded with a hand-pressed sushi of blackthroat seaperch and a dried gourd sushi roll. The bill, including one drink and an additional piece of sushi, came to ¥46,200. The clientele was typical of the Minato ward, and it was a luxurious evening meal.

I came back again to Kurosaki-san! I'm a big fan of this place now! I made an early reservation this time, but the quality was as great as always, providing the best atmosphere. Every time I come here, I get fooled by how delicious the appetizers are, haha. The sushi is also delicious, perfectly matching the ingredients. Ah, everything was so delicious on this day! But the horse mackerel, sea urchin, and tuna were outstanding. I appreciate the chef's dedication to adjusting the temperature of the sake that goes well with the tuna! Thank you as always!

Visited on a weekday night for the second seating. At first, there was a sense of tension but gradually it became a warm and lovely atmosphere! Every piece of sushi was thick and substantial, more than double the thickness of other places. I read a review saying there was not enough rice for women, but I didn't find that to be true. The rice was just right in firmness, and there was plenty of wasabi on the fatty pieces. The flavors were exceptional. It seems Kurosaki-san likes chawanmushi and changes it according to the season. The focus is on enjoying the sushi rather than the side dishes. A rare gem of a restaurant that makes you want to come back again and again.

Every time, every time, every time, the sushi is truly delicious. This sushi restaurant is the only one I keep making reservations at and continue to observe regularly. They keep updating and improving. Their cooking skills are genius. I always end up ordering a sushi roll as a souvenir. I am really looking forward to going there again next time.

High-end sushi with a high price tag, the quality of the fish is excellent and the sushi rice is delicious! I personally love the sushi rice, which is prepared fresh before the tuna is placed on top, enhancing the flavor of the fatty tuna. The collaboration between the Otoro, Chutoro, and sushi rice is outstanding! The Murasaki Uni from Hokkaido, served with kelp, was incredibly delicious with a strong umami flavor. I love Uni during this season, so I was very happy! The Mehiraki and eel were a bit too firm for my liking. I am not a fan of fish that has been cooked (especially white fish), so this is just my preference. When fish is cooked, I prefer it to be rare or have a softer texture. Overall, the sushi was exactly to my liking! If they offered a lunch option with just sushi like this, similar to Ryugin, I would definitely become a regular customer! It seemed like there was still room for more additions in terms of quantity. The kappa maki (cucumber roll) was thinly sliced and looked delicious. I would definitely order it next time. Even a small eater like myself was able to finish this course.

Delicious restaurant. It's frustrating that it's too difficult to make a reservation. I really want to go there~ but it's hard to get in. The way the sushi is prepared, its beauty and deliciousness are amazing, but I'm also impressed by the grilled dishes. It's a place where you can enjoy yourself whenever you go. I won't upload all the photos because part of the fun is in visiting the restaurant. There are other images that I would like to show, but this is the general idea. It's a place where you can enjoy the season, texture, taste, and visual appeal of the food.

The sushi had very little rice, only about 10 pieces. It felt more like sashimi with a bit of rice. The appetizers were all like scraps, not a place to take a woman. I didn't get full at all, and it cost over 50,000 yen. They only talked to regulars and ignored everyone else. The sake servings were too big, so I wanted to try a variety in smaller amounts, but they kept serving full cups, making it hard to focus.