Kurogi-san, was it like this?! How many years has it been? In the past, the person who brought you always brought wine and couldn't finish the appetizers, so they had to take them home. So, for the first time, I will present the Kurogi appetizer! However, I was overwhelmed by the amount of food. Wasn't there such a special noodle dish before? Three types of rice, three types of dessert, was that not there before? Time flies and the restaurant keeps changing, right? Or is it not like that? Laughing. It's a two-round system, so be prepared. I started at 5:00, and if you take it easy, the bill will be at 8:00, and you have to vacate the seat by 8:30 for the next customers. So, with a full stomach, I went there! However, I was surprised... What? Was there no such special noodle dish and other things? The menu seemed to have changed a lot. It was a memorable opportunity to be invited and treated. So, I went with an empty stomach and faced the challenge! In any case, it is an honor to be invited and treated. So, I eagerly went there! Coincidentally, but maybe inevitably, this time I visited for the third time? I always sit in this seat, it's not just my imagination! Laughing. The second person who kindly talked to me and took care of me (I'm truly grateful!) Is this also a ritual? Choosing chopsticks to take home, such a service has started now! And surprisingly, there are so many options, but my companion and I chose the same ones! Laughing. We have similar tastes! The appetizer was served in a unique way, as expected from a Kyoto native. - Zucchini: Quite thick, right? - Grilled hon mirugai: Grilled on a hot stone with pure sesame oil. It's served hot on a stone. It's delicious even without salt and sudachi. - Okoze soup: I love Okoze! The lotus root is crunchy! - Izu grilled sazae with wasabi sauce: It's big, so we shared it, especially the liver part! Laughing. At this point, it's time for sake, right? So, I was excited, sake and champon, what a bliss! Laughing. - Akita junsa: Pickled in orange-colored rock pear (azalea fruit) shochu. - Kurogi specialty: Handmade noodles! Caviar piled up! Then there's sea urchin and egg, a triple brotherhood of gout! The tempura adds a refreshing touch to the dish. And then, the remaining soup is served with nori and shari. Shiso flowers are added, creating a refreshing yet hearty meal. - Nodoguro with yuba and vinegar: The broth is delicious! The nodoguro is perfectly cooked. - Grilled live ayu with salt: The face is scary! Laughing. - Fried soft-shelled turtle: Delicious with bones. As a service from the restaurant, a '82 Pommeau is served in a glass! Delicious! It seems like the order is already mixed up, but now it's time for various sashimi... - Sashimi: The usual Yamako-san has one-line caught tuna from Ryufu, Aomori. And the first thing to be presented was the Quay. - Appetizers: My companion couldn't finish it, so they took it home. I never saw the appetizers before because my companion always passed on them during previous visits. - Beef fillet And the meal includes three types of rice (laughing. White rice is delicious!

I had my second private party at Omon Kurogi, which I visit the most throughout the year. Chef Jun Kuroki has been kind enough to let me use the restaurant for the second half of my birthday every year since he opened his own place. Normally we celebrate on my actual birthday, but if it falls on a weekend, we do it on the nearest weekday. This year, I had a great time with my close friends who are also business owners. The menu was based on the regular offerings, but they also prepared some special dishes according to our preferences. We enjoyed Chef's delicious dishes with Krug from the chef, Dom Perignon from my friends, and Barbaresco. Thank you for the wonderful feast!

Today, I had the opportunity to enjoy breakfast at Kurogi, which is known for its difficult-to-reserve meals. The breakfast starts at 9:30 am on Saturdays only and costs 38,500 yen (including tax) for a set meal and one drink. The dishes served included: - Homemade tofu in a hot pot, which was incredibly rich in soybean sweetness. - Mountain eggplant and grated yam on fresh eggplant, creating a delicious combination of flavors. - Dashimaki tamago, beef steak, and tartar omelette, each individually delicious. - Caviar, egg omelette, and beef steak sandwich, a unique and luxurious combination of flavors. - Caviar somen noodles in a gentle broth, also delicious. - Freshly cooked rice of two different varieties. - Various side dishes and a choice of egg for egg over rice. - Beef tendon curry, which was tender and flavorful. - Zunda milk kakigori, a delightful shaved ice dessert with various toppings. Overall, it was a luxurious and delicious breakfast experience at Kurogi.

We visited the restaurant with two people on the last Saturday of July. Just like last time, we started with the first rotation (starting at 5 o'clock). The previous time, the clientele was very calm, and we felt like we were the youngest in our mid-50s, but this time there were many young customers overall, and we felt like we were the oldest. The dishes we had that day were as follows: - Steamed rice with salted squid ink, paired with Kuzuryu sake - Grilled Mirugai and Aoriika on a ceramic plate, paired with Kuro Ryu's "Adoso" junmai daiginjo sake, 2022 - Marinated tuna with rich natural yam (tororo) and eggplant underneath - Deep-fried wild softshell turtle, said to have little oil and firm flesh - Hamo soup, made with hamo bones, a unique style occasionally offered by Nishi-san - Boiled hamo liver and swim bladder - Specialty dish of Handa somen (caviar, sea urchin, raw egg combination) with sushi rice at the end - Grilled hamo with frost, ice, cucumber, and fried hamo belly bones under cucumber leaves - Grilled natural sweetfish with simple salt grilling - Pressed sushi of grilled sweetfish - Hassun with morning glory theme, featuring pumpkin with sea urchin, sweet potato, mozuku vinegar, etc. - Sukiyaki of Omi beef, with a selection of six types of eggs, served with "Ryu no Hitomi" rice - Corn rice - Omi beef curry rice, using a different brand of rice (name forgotten) - Dessert choices of shaved ice, mugwort mochi, and arrowroot jelly, with shaved ice and mugwort mochi for us.This restaurant was recommended to us by a Japanese restaurant called Contrast in Araki-cho. The couple who ran that restaurant at the time (now the location of Bar El Ragito) told us, "There's a great restaurant called Yushima 121 in Yushima, the quality at that price is unbelievable." This was around 2008 or 2009. We visited right away. I don't remember having trouble making a reservation. The first time we visited, it was actually a private room, but I enjoyed the dishes. They weren't confined to the traditional Japanese cuisine framework, with a slightly strong seasoning, and they even served beef tongue stew. I was surprised when the wine bottle we ordered was brought to the private room uncorked, but looking back, the landlady was probably still a beginner. And the course price was only 9,000 yen or 9,900 yen, which was surprising. I revisited soon after, this time at the counter. I remember enjoying it very much as well. The head chef explained the dishes with good articulation. The second chef, Okabe-san, sat at the back of the counter and made mysterious comments, but at the end of the meal, he performed a silk cloth cutting in the Yabunai style while brewing thin tea. Since then, I have continued to visit frequently and consistently. I may have visited monthly at peak times. The price gradually increased, but it never exceeded 20,000 yen, and I felt a sense of value even as the ingredients became more luxurious. The familiar presentation of lining up matsutake mushrooms on the counter started around the latter half of the Yushima era, I think. It was also around this time that I started encountering celebrities more often. As you all know, their subsequent success has made them one of the most difficult restaurants to book in Tokyo's dining scene.

It's the renowned Iron Chef, Kurogi Daimon. It's been 6 and a half years since they moved to Daimon! Head chef Jun Kuroki, who previously worked at the famous restaurant Kyomi in Shinbashi, opened his own restaurant under the name Yushima 121 in 2008, which later became Kurogi. I have been a regular customer since the Yushima days, and they always accommodate my sudden requests for dishes. This wonderful restaurant that is so accommodating will continue to be my go-to place! Thank you for the delicious meal!

Kurogi's cooking is incredibly delicious. The menu changes with the seasons, offering surprises and delights every time. The atmosphere is also great. The chef, hostess, and staff are all lively and cheerful, and the customers are wonderful too. Everyone is considerate and lovely. Today's dishes included salted fish roe rice, grilled mirugai with squid and salt, tuna with grated yam, white fish with grated radish, fried softshell turtle, conger eel with plum, half-cut somen noodles with caviar, ayu fish from Miyagi, a decorative morning glory side dish, luxurious sukiyaki with Omi beef, egg over rice with a choice of 6.7 types of eggs, corn rice, curry with plenty of meat, and a choice of warabi mochi or matcha shaved ice for dessert. The summer dishes were amazing, and the hebesu sour drink from Miyazaki was refreshing. Be careful not to drink too much! It was a fantastic meal.

I revisited "Kurogi," who has won "The Tabelog Award Bronze" multiple times. The restaurant is located in Minato-ku, Tokyo, just a 3-minute walk from Daimon Station on the Toei Oedo Line. The exterior has a modern look with lattice doors at the entrance. The first floor houses the kitchen, while the second and third floors are for dining. There are about 10 seats at the counter, and the ceiling is adorned with a lattice design. The dishes I had this time included: - Yam stem and Yoshino kudzu - Cockle - Okoze soup - Turban shell grilled in a pot with wasabi sauce - Jun-sai from Akita and mill shell - Handa somen from Tokushima with caviar, egg yolk, sea urchin, and tempura crumbs - Charcoal-grilled ayu from Nagara River - Soft-shelled turtle tempura - Boiled conger eel - Sashimi of tuna and grunt from Nachi Katsuura - Maru-ju with sea bream roe, mozuku vinegar, green plum, and rolled omelette - Kamameshi rice with roasted Omi beef - Duck rice - Sesame-dressed grunt rice porridge - Mitarashi kakigori (shaved ice dessert) The dishes were beautiful as always. The anticipation builds from seeing the ingredients before they are cooked. My personal impressions: - The turban shell was quite large, but the seasoning was well-balanced with wasabi sauce. - The sashimi was visually appealing, and the flavors of the tuna and grunt were distinct. - All three rice dishes were equally delicious. Thank you for the wonderful meal. I will definitely visit again.

Nice to meet you again, Kurogi-san. I realized last time during lunch that the portion was not enough, so this time I came for dinner! Every dish was delicious. The sazae (turban shell) in a pot was excellent, as well as the moist vegetables from Akita, the millet rice noodles, caviar, sea urchin, and tempura of fugu. Next came rice with young sweetfish from Naruse River, topped with quail eggs, fried softshell turtle, tuna sashimi, and more dishes that I didn't write down. For dessert, I had kudzu jelly and bracken rice cakes. I tried my best after adjusting all day, but the portion was still extraordinary, making it hard to remember how delicious everything was. The wine and the sommelier were amazing, with top-quality selections.

We visited the restaurant on a Saturday in May with a rare first rotation (starting at 5 pm). The atmosphere was calm with a mature clientele, and we felt like the youngest at around 50 years old. The counter was spacious with only 7 customers present. The menu featured ingredients like Omi beef, ark shell, trumpet shell, horned turban, sea bass, softshell turtle, and a huge yellowtail. We started with a dish of simmered yam stalks in a simple ginger flavor. Next was a large trumpet shell served on a hot lava stone. Then, a bowl of fragrant seaweed, lotus root dumpling with steamed sea urchin, and raw sea urchin. This was followed by grilled giant turban shell, a special dish of Inaniwa udon with caviar, sea urchin, and raw egg, and fried softshell turtle. We also enjoyed steamed blackthroat seaperch, sashimi of yellowtail and ark shell, grilled wild boar skewers paired with red wine, and an elaborate eight-course meal. The rice dishes included white rice with Omi beef, sweet shrimp and pea rice for those with no shellfish allergies, and a unique dish with sesame-flavored sea bream. Finally, we had dessert options of shaved ice, mugwort rice cake, and arrowroot jelly. The restaurant was recommended to us by a couple who ran a Japanese restaurant in Araki-cho, and we were impressed by the quality and value.

I was invited to a luxurious breakfast on Saturday morning at 9:30 am, which only regular customers can attend. Everything from the taste, atmosphere, and service was perfect and I was truly impressed. We started with champagne in the morning, and the highlight was the caviar piled high on toast with eggs, tartar, and meat sandwiched in between. It was recommended to eat it this way. It was too luxurious! After that, more dishes kept coming. We had options like tamago kake gohan, caviar butter, natto, dried young sardines, seaweed, and more. For dessert, we had shaved ice with mascarpone sauce, which was even better than any other shaved ice I've had before. The portions were huge, so not many people could finish everything, but they offered takeout so we could enjoy it without worry. Thank you for the amazing experience. I definitely want to visit again someday.

It was a long time since my last visit!! Kurogi-san. The restaurant was still very lovely as ever. Last time, I had the softshell turtle course, and this time too, it was softshell turtle!!! Fate, maybe? Haha, I really like Kurogi-san's appetizers. The other dishes also came out at a good pace, and even though I was full, I couldn't help but eat because they were so delicious. By the time I reached the dessert, I was so full that I became speechless. Haha, very satisfying but on the pricier side. The head chef, as well as the hostess and staff, were very kind. I want to go again.

Visited the renowned high-class Japanese restaurant "Kurogi" located at the entrance. It is known for its high-quality ingredients and luxurious dining experience. I was invited for the first time and prepared myself for the potentially high prices. Upon entering, I was greeted by the staff and felt the energetic atmosphere at the counter. The head chef warmly welcomed me and I took a seat at the counter to start the course. Here is a list of the dishes I enjoyed: - Raw sea cucumber intestines with mochi rice - Firefly squid marinated in seawater - Light bean broth - Red clam sashimi - Clam soup with spring cabbage - Sea urchin and caviar somen noodles with mochi rice - Grilled bamboo shoot - Butter-grilled clams, squid, and shiitake mushrooms - Grilled white liver - Assorted dishes including young red snapper sushi rolls - Sashimi of red snapper and bigfin reef squid - Walnut soba noodles - Beef and pork cutlet stew with rice - Cherry shrimp rice - Strawberry shaved ice - Warabi mochi with black syrup Overall, the experience was overwhelming with a variety of dishes and strong flavors. The team's unity and the chef's power added to the enjoyable dining experience. I also received a lot of bento boxes as souvenirs. Payment was made with a credit card, which was also quite pricey but I was satisfied with the delicious meal. I will definitely come back. Thank you for the wonderful meal!

Today's dinner was at a first-time visit to "Kurogi" restaurant. The meal cost 90,750 yen (including tax) and included the following dishes: - Shirako Gohan: Rice topped with plenty of pufferfish milt. Mixing it well brings out the rich and fragrant flavor of the milt, creating a delicious dish. - Hotaruika Okizuke: Fresh firefly squid marinated in soy sauce. This firefly squid was incredibly fresh and delicious without any fishy taste. - Usui Mame no Oshinko: Lightly pickled green soybeans in a gentle broth, showcasing the natural sweetness and aroma of the beans. - Fuki no Tou no Yaki Goma Tofu: Grilled sesame tofu with fuki buds, offering a unique and slightly bitter flavor that is quite addictive. - Akagai Sashimi: Fresh ark shell sashimi with a delightful aroma that is truly enjoyable. - Hamaguri to Cabbage no Shiojitate: A dish of clams and cabbage cooked in seawater, highlighting the natural flavors of the ingredients without the need for seasoning. - Date Chicken Tsukune and Chouchin Yakitori: Surprisingly, there was yakitori on the menu, and it was delicious. - Handa Somen no Uniwae Caviar Soe: A generous serving of caviar that was incredibly tasty. The remaining broth was mixed with vinegared rice for a delightful finish. - Ikasumi to Sakuradai no Sashimi: Squid sashimi with a rich umami flavor and sakuradai with a sweet taste, both incredibly delicious. - Soramame Age: Crispy fried broad beans. - Hassun: A traditional Japanese dish consisting of a variety of small appetizers. - Kurumi Soba: Soba noodles with a strong walnut flavor and delicious dipping sauce. - Kinako Buta no Tonkatsu: Deep-fried pork cutlet with a gentle flower pepper sauce. - Miso Soup - Dessert: A choice between strawberry shaved ice and kuzu jelly, both of which were of exceptional quality and a delightful way to end the meal. Additionally, there was Hotaruika Gohan available for takeout, which was also delicious. The quantity of food was quite substantial, and every dish was so delicious that I ended up overeating. The Hotaruika Gohan for takeout was also excellent. It was a truly enjoyable dining experience. Thank you for the delicious meal.

Finally, I visited Kurogi. A young chef with remarkable skills, it seems like he was born to create food. His ability to identify ingredients, cook them in the right way, and understand what flavors work well together is outstanding, and he remains humble. In particular, the caviar seasoned with Nagano mountain salt is exceptional, with a delicate balance of saltiness and sweetness. The dessert shaved ice feels like a gift. Today, we were treated to a special dish using expensive Sansho pepper.

I forgot to take pictures of some dishes that were served to celebrate my score in the 80s in golf. I was hungover and ended up eating not only my portion but also the portion of the person who took me there. I brought home the firefly squid as a souvenir and it still tasted delicious the next day. I'm not a fan of sweet foods, but if given the chance again, I would like to try to finish the kakigori all the way to the bottom.

- Kurogi: A visit to the main branch of Kurogi, located near the Kurogi Inn, where a solemn Japanese space stands in the basement. The elegant and luxurious decor sets the tone for a private and special atmosphere of sophistication. From the moment you open the entrance door, you are invited to a different world, with only one group being welcomed each day, offering an unparalleled level of excitement and satisfaction. The space is well-designed, with no time constraints, allowing you to enjoy your meal at your own pace without worrying about time. The entrance door leads you to a waiting area on the left, where a wine cellar with special wines such as Salon, Dom Perignon, and Latour-Guigasse is stored, showcasing the exquisite taste of the place. The walls, adorned with gold accents, shimmer elegantly, with intricate gold leaf patterns that integrate seamlessly with the lacquered finish, creating a sophisticated and dazzling Japanese space. In the center of this space is a table that can accommodate up to 12 people, offering a private dining experience with a dedicated chef and floor service staff providing hospitality throughout the day. - Visit Date: March 22, 2023 (Wednesday) 8:00 PM - 11:00 PM - Reservation: Introduce yourself at the main branch for a reservation. - Cuisine: Chef's choice ¥90,750 including tax - Bill: Including Dom Perignon, total bill ¥210,000 - Stay Time: 8:00 PM - 11:00 PM - Seating: Up to 12 people - Meeting Point: Gather in front of the main branch for staff guidance. Address is not disclosed. - Today's Ingredients: A presentation of various spring ingredients, including clams, purple clams, red clams, bamboo shoots from Kyoto, mountain pepper, cherry blossom sea bream from Akashi, and various meats such as pork and beef. At mealtime, you can choose from three options: pork cutlet, beef cutlet, or sukiyaki, and we opted to try all of them in small portions. - Drink Pairing: Dom Perignon 2013 for the toast, paired with various dishes such as steamed whitefish roe, marinated firefly squid, chilled soybean dish, grilled butterbur sprouts, and sesame tofu. - Overall, the experience was exquisite, with each dish offering unique flavors and textures that delighted the palate. The combination of high-quality ingredients, skilled preparation, and attentive service made for a truly luxurious and unforgettable dining experience.

I visited this separate building for the first time. It was amazing, amazing, amazing. I have been to the main store's counter and private rooms, which I love, but this separate building was exceptional. The design of the walls, the dedication of the head chef and artisans, the quality of the ingredients, tableware, and atmosphere - there was no compromise in any detail. It was wonderful. The spring ingredients were delicious. The first course of blowfish milt was unfair. The firefly squid was so big. Are there such beautiful thin beans? I'm glad I came during the season for delicious shellfish. I secretly ordered all the choices of soba and meat, and had seconds twice. If I get taken to a place like this for a special occasion, I won't be able to go anywhere else.笑

Daikom Kurogi. In March, from the steamed rice dish with blowfish milt placed prominently, reminiscent of the luxurious taste of blowfish milt sake that Kuroki-san poured generously with a smile. It's too delicious. I'm worried about my uric acid levels, but it's okay, I'll exercise again tomorrow. With Marina-san... If I say this, Okabe-san will react abnormally. The bamboo shoots from Kyoto Monjoshu are grilled with the skin on and have a fluffy texture. Red clams, clams, large clams, and firefly squid. A light bean soup with cherry blossoms, and the classic grilled sesame tofu. Chateaubriand cooked sukiyaki-style with plenty of fresh sansho pepper. The deliciousness of this season only. The walnut soba with shaved ice is strawberry. I only had the strawberries.

We started with champagne. The breakfast staff at Kurogi-san welcomed us with a smile from the morning. I was worried if they would have enough energy to do four rotations, but they did it with such power from the morning. The dishes were all made with amazing ingredients, and each one was delicious. I couldn't keep up with the pace of eating because I eat slowly. The caviar sandwich was incredibly delicious. The breakfast was already luxurious enough, and I could have three glasses of champagne with just one. They served a variety of dishes, including curry-flavored rice with caviar butter. I wish I had five stomachs to try everything. I took home some of the delicious mentaiko and rice accompaniments. Personally, the somen noodles were delicious and slurp-worthy.