Invited by a graduate, I visited Kuroiwa in Ebisu for the first time. This restaurant also has graduates from this year working here. Located about a 10-minute walk from Ebisu, away from the hustle and bustle of the city in a back alley. There are beautiful plants at the entrance, and a welcoming staff awaits our arrival at the entrance. Inside the entrance, there is a small waiting area. The hospitality here is reminiscent of Kyoto. The first floor has private rooms and a tea room, the second floor has counter seats and a small raised seating area with a hearth, and the third floor has larger private rooms. Today, I enjoyed the meal at the counter while chatting with the head chef and the graduate working there. Behind the counter, there are three impressive hearths, which stand out. Both the head chef, Mr. Kuroiwa, and Mr. Wakiban are from Gion Maruyama. Their dedication to each dish is evident, and their commitment is truly commendable. This restaurant offers a different experience from Ginza's kaiseki restaurants, truly embodying the meaning and necessity of being in Ebisu. [Menu] - Cold plum honey tea - Appetizers: Carp with yolk vinegar miso, seared duck, butterbur tofu, and fuki tofu - Soup: Mountain vegetables and sweetfish seared with bonito broth - Sashimi: Chicken shellfish with roasted sake and red grass salad - Tempura: Young sweetfish marinated in sake lees, wild vegetables, and knotweed - Side dish: Poached hagfish with horseradish sauce, topped with silver bean paste and Great Temple natto - Eight-dish simmered dish: Abalone, octopus, pickled fish roe, crab, orange jelly, etc. - Cold dish with small eggplants, kikyo, wild yam, etc. - Rice dish with Koshihikari, homemade rice bran pickles, and red miso with mustard - Dessert: Warabi mochi with plenty of matcha, soybeans roasted instead of kinako, and common manju without bean paste The head chef's attention to detail is evident in every dish, as seen in the various photos posted on the food review site.

About a 6-minute walk from Ebisu, there is a quiet shop that looks like a ryokan, which has been around for about 10 years. This time, we visited with a 0-year-old baby and were amazed to find a baby bed prepared! It's rare to find a good restaurant with a baby bed, so we were very happy. The private room setting creates a calm and relaxing atmosphere. There were a total of 10 dishes, each one showing a high level of quality and attention to detail. The colorful and beautiful presentation of the specialty dish, an assortment of appetizers, was so impressive that we couldn't stop taking photos. Personally, I loved the last dish of conger eel and rice the most. The menu changes twice a month at this restaurant, and they can customize it to suit the preferences of guests, whether they are vegan or meat lovers. Although the final bill was significantly higher than the budget we initially mentioned, the high level of satisfaction from the delicious food made it easy to overlook. The head chef was very kind and friendly, making it a truly enjoyable experience.

#Ebisu #Kyoto cuisine #Kuroiwa 2 years in a row, but I didn't find any dishes delicious and I don't really like the rice that tastes like porridge, so I might just not like Kyoto cuisine in general lol Self-evaluation score 3.30 #Shurogu #Want to connect with gourmet lovers

A friend recommended this restaurant to me. We tried the dishes such as chicken clam and fuki tofu, which was interesting because I saw the shell of the chicken clam for the first time (lol). We also had Masunosuke and tempura of water eggplant, which was delicious. The eggplant was sliced thinly on top of another eggplant, which was a new experience. We also tried the dishes with conger eel, winter melon, and sweetfish, which were all delicious. The meal included a cold soup, rice, miso soup, and pickles. The conger eel porridge at the end was incredibly tasty. The dessert was also visually appealing and enjoyable.

The other day, I went to "Kuroiwa" in Ebisu with a friend. The atmosphere of the restaurant was calm and the service was friendly, leaving a good impression. The dishes were all excellent, especially the assorted sashimi which was impressive. The fish was fresh and flavorful, making me feel happy with every bite. The yakitori had both salt and sauce flavors, both perfectly seasoned and enjoyable. The grilled vegetables had a delicious smoky flavor, simple yet tasty. There was a wide variety of drinks, including local sake and shochu, allowing us to enjoy different types of alcohol. It was nice that the staff recommended pairings for us. The restaurant was clean with counter and table seating, suitable for dates or meals with friends. The prices were reasonable, making it a good value for money. I would definitely want to visit this restaurant again if given the chance. "Kuroiwa" is a recommended restaurant with delicious food and a comfortable atmosphere.

This is a wonderful restaurant where you can enjoy high-quality seasonal creative dishes that you don't often come across. I was amazed at how delicious rice can be cooked in such a way, and even though I come from a rice-producing region, this was the best rice I have ever had. The service is also top-notch.

It was a very lovely restaurant. Not only did the dishes taste amazing, but they also looked beautiful. I enjoyed some Japanese sake in Satsuma Kiriko glasses along with various dishes, and it was a blissful moment. The landlady and the waitresses provided excellent service, and I am very satisfied. I heard they also have a restaurant in Karuizawa, so I would like to visit there next time.

Japan may not be a country known for evaluating service industries, but I believe that the female proprietress at Kuroiwa is at the top of the service industry in Japan. The phone response and care shown on the day of the visit were excellent. This is a wonderful traditional Japanese restaurant where they will plan a menu based on your budget. When I requested matsutake mushrooms within a budget of 40,000 yen, they not only served delicious matsutake soup and matsutake rice but also included other high-quality ingredients such as sweetfish and conger eel. Everything was delicious, and I love the atmosphere at Kuroiwa. Honestly, I would have liked a bit more luxurious ingredients and a greater variety for a 40,000 yen course, but the exceptional service makes it worth the price. I will definitely use this restaurant again for important business dinners!

6.7 minutes walk from Ebisu Station. Using ingredients such as shiso tea, softshell turtle, bamboo shoots, green onions, cabbage iwashi tataki, sardine kimono soy sauce, flounder, shirako, nanohana soy sauce, vinegar of banpeiyu, citrus clam sesame tofu, nanohana, whitebait white grilled, ankimo, oyster, namako hassun, with a plum theme. Find the hidden five fugu nabe pickles, rice, Yamagata Koshihikari, sea urchin soup, citrus sweets, yaguzen tea.

The appearance and interior have a luxurious Japanese atmosphere. The dishes are made with high-quality ingredients and have a subtle flavor, showcasing the effort put into each dish. The Ise Ebi rice dish, in particular, allows you to fully taste the natural flavors of the ingredients. The recommended Japanese sake at this restaurant is truly delicious, and I couldn't help but have a bit too much. The dashi broth is gentle and beautiful, and just one sip assures you that all the dishes are delicious.

When I visited before, the counter seats were full so this time we had a meal in a private room. In the private room, you can take photos. I gazed at the beautiful setup chosen by the proprietress for a while. I visited in November last year. While having the meal, my husband and I talked a lot and drank (*´∀｀*). I don't remember the details of the meal much, but the proprietor's dedication to the broth was evident, and it was delicious. When I dined at the counter before, I enjoyed watching the proprietor's meticulous knife skills up close, detailed explanations of the specialty dishes, and cheerful conversations with other customers. The second-in-command from Hiroshima also showed kind consideration when the proprietor was busy, making the experience enjoyable. It feels lonely without that now, so the private room is a bit sad. The young lady in a kimono who brought the dishes explained them well, and the proprietress came to greet us. The proprietor himself brought the shrimp and taro dish and explained it carefully. When the proprietor was there, it felt like a burst of energy in the room. When I visited before, I enjoyed various rice refills at the end of the meal... The shredded mountain pepper I had at that time had a sharp mountain pepper flavor, it was delicious. If I come here for a meal next time, even if I can't take photos and even if I have to change the date, I will aim for a counter seat when it's available and when I can enjoy homemade shredded mountain pepper. The illumination photo is from Ebisu Garden Place, where we stopped by after the meal.

The restaurant has a traditional Japanese inn-like atmosphere, with staff welcoming you upon arrival. The interior is very Japanese, reminiscent of a bygone era. I was so impressed that I even asked about the interior design company. When I open my own Japanese restaurant, I've decided to hire the same construction company. The dishes included grilled mountain grapes, fresh mackerel sushi, crab mochi, roasted sweet potatoes, ayu fish, sea bream, and horse mackerel, served with white miso soup and rice. The flavors were delicate and subtle, with many dishes having a light taste. The staff provided detailed explanations about the dishes, and the prices were quite reasonable.

I enjoyed the delicate flavors of the famous restaurant Kuroiwa in Ebisu. This was my second visit. This time, I sat at the counter seats. Taking photos was not allowed at first, but I got permission from the customers who left halfway through. Each dish has a light taste, focusing only on the flavors of the ingredients, making it gentle on the stomach. I heard that even making one broth involves selecting different types of kelp, bonito flakes, and water. Kuroiwa's craftsmanship, which cannot be imitated by restaurants that rely on impactful ingredients like truffles and foie gras, was truly enjoyable. I will definitely visit again. Thank you for the wonderful meal!

Award-winning restaurant on Tabelog. One of the top 100 restaurants. I review only places that were either really delicious or really bad. This was my first visit since they moved, after several years. It was nice to see them again. They have great drinks like Ryusen, Hakunen Kora, Ryutsuki, and Soko. The attention to detail in their dishes is amazing. Despite being in Ebisu, it feels like Kyoto. I've already made a reservation for Ryusen next time. Thank you for the meal.

A favorite restaurant recommended by a friend who loves Japanese sake. From the beginning to the end, it was a whirlwind of Japanese sake. They offered a variety of sake, from rare labels to new and aged ones. They generously provided us with a selection of sake cups and tokkuri from their collection. The chef, who trained in Kyoto, served exquisite Japanese cuisine that perfectly complemented the sake. The dishes were elaborate, and the chef's knowledge added to the experience. Mr. Kuroiwa certainly knows a lot about many things. On this day, we enjoyed dishes such as tofu with sea bream milt, sea bream roe with snap peas, edamame, and perilla. We also had two types of sashimi with sauces, seaweed from the Sixteen Islands, sea cucumber, and windproof soup. The meal continued with dishes like sea bream and bamboo shoot rice, and steamed flower lobster. The sake flowed too easily at this dangerously good restaurant.