I visited "Kura Roku Osan" with a rating of 3.82 on Tabelog's Top 5000 in 2019. I am a regular customer here and always make sure to visit seasonally. The location is great, especially if you have business in Roppongi's high-end clubs or the neon district. On this day, I enjoyed a recommended course with dishes like medium fatty tuna, plum chawanmushi, octopus simmered in soy sauce, and more. The sushi rice was perfect, and the variety of sake available was impressive. The atmosphere is lively with good conversation, making it a great place to spend time. This is a fantastic restaurant.

[Top 100 Restaurants in 2022] This restaurant in Roppongi, run by the familiar face on TV, Ko Takayama, is known for its motto "high aspirations, low threshold." They keep two seats open every day for walk-in customers. Ko Takayama trained at the now-closed Kuroroku Sushi and opened his own restaurant after a warm split, which led to the establishment of this place. I was planning to visit recently, but the forecast predicted snow in Tokyo, so I had to postpone. The next opportunity was canceled by the restaurant's convenience. Third time's the charm, so let's go visit while taking a detour from Azabu-Juban to Roppongi on foot. The omakase course costs 26,500 yen plus sake, or 36,000 yen with beer. The dishes include grilled skewers, rice with medium fatty tuna, spring baby octopus with salt and vinegar, Aizu Nakamasa sake, boiled white shrimp from Toyama, grilled firefly squid, salt-grilled red meat, blue squid with lemon, salted crab and innards with lemon, tempura oysters with onion soy sauce, medium fatty tuna with pickled cabbage and a bit of ponzu, Juyondai sake, purple sea urchin with Sato uni, grilled tuna with green onions, cold shrimp with a hint of bitterness, miso soup with leeks, conger eel with yuzu and egg with boiled down soy sauce. The chef, Ko Takayama, was behind the counter at 6:00 p.m., but it got crowded by 7:00 p.m. The sushi is served randomly, with no set order, making for an enjoyable experience. The rice is firm with a hint of red vinegar, balanced with the subtle saltiness of the toppings. The unique combination of flavors makes this sushi stand out. I only had one beer and two half-cups of sake, but the bill came close to 10,000 yen, which left me feeling a bit skeptical. Prices are not listed on the menu, so it seems to be that kind of place.

I thought that sushi in Tokyo is quite expensive. The appetizers were delicious, like the tender simmered octopus and ankimo. However, I found the sushi rice a bit watery and disappointing. The head chef was not present that day, and it seemed like two young sushi chefs and a blonde guy were working. Maybe my expectations were too high?

On Wednesday, I visited "Kurorokusen" in Roppongi (^ ^) This restaurant is the successor to "Kuroroku Sushi," which opened in Roppongi in 1980 and became independent in 2012. It has been selected as one of the top 100 sushi restaurants in 2021 and 2022 (^ ^) I made a reservation through Tabelog a few weeks ago and visited the restaurant. The restaurant is located in a back alley as you walk towards Azabu from Roppongi. On this day, I had the omakase course (^ ^)! The meal included: umeboshi chawanmushi, spring sea bream, firefly squid, scallop (with salt and sesame oil), hiramasa pickled (belly), north scallop, hiramasa (back), horse mackerel, hairy crab, ankimo, marinated bluefin tuna, bluefin tuna toro, ayu spring roll, pickles, sea urchin, carabinero, miso soup, anago, and tamago. Finally, I added sea urchin for the finish! This style includes one dish between sushi servings. The spring sea bream at the beginning was delicious! Ankimo is also a delight to have during the summer (^O^) The head chef was not there that day, but the apprentice chefs did an excellent job, and I thoroughly enjoyed the sushi! The drinks I had were two draft beers, lemon sour, and then sake from: Hirosaki Junmai Ginjo (Hiroki Sake Brewery, Fukushima), Kankichi Ichiban Special Junmai Dry (Onuma Sake Brewery, Miyagi), Oze no Yukidoke Extra Dry Junmai (Ryujin Sake Brewery, Gunma), and Jozen Mizunogotoshi Super Dry Junmai Ginjo (Sakata Sake Brewery, Yamagata). It was another wonderful evening with great sushi and sake (^ ^) Thank you for the meal! (^O^)

Kurorokuson in Roppongi has a Food Log rating of 3.77 and is listed in the 2022 Top 100 Restaurants. The restaurant is owned by Chef Kodaishi, who often appears on TV. Many reviews mention that the chef is rarely present at the restaurant, and on this day, we were served by his apprentices as well. The dishes are served alternately with sushi and appetizers, and I enjoyed the taste of the vinegar used and the firmness of the rice. As we were leaving, we noticed Chinese customers dining as well. Despite the high rating on Food Log, it is relatively easy to make a reservation at this restaurant, making it a convenient choice for when you suddenly crave sushi. I hope to try the sushi made by the chef himself someday. Thank you for the meal. #Sushi #FoodLogTopRating #MichelinGuide #RoppongiGourmet #RoppongiSushi #Kurorokuson #RoppongiDinner #HighEndSushi #HardToReserveRestaurant #SushiInstagram #RoppongiHills #Gourmet #Kodaishi #TokyoGourmet #HiddenGemRestaurant #Nishi-AzabuGourmet #TokyoCalendar #SolitaryGourmet #Foodie #SushiLovers #Yamakou #ToyosuMarket

"I received an email at 5:00 am on the day of the reservation stating that payment by card was possible but they preferred cash if possible. I found the timing and content of the email to be a bit off, but I didn't want to cancel last minute and be rude. When I asked if there was a change in the head chef, I was told that he was taking a break due to poor health. However, based on other reviews, it seems like he is rarely present at the restaurant. The sushi, which is supposed to be the highlight, was just average. The crab dishes and other cooked dishes were delicious though. Overall, I didn't feel like the experience was worth the price, especially considering the lackluster service."

Roppongi station is a 3-minute walk away. This is my first visit to "Kurorokuson" in Roppongi since 2012. The head chef, Kodaka Yuzan Oyakata, trained at the famous sushi restaurant "Kurorokusushi". Kurorokusushi opened in Roppongi in 1980 (now relocated to Hiroo) and changed its name to "Kurorokusushi Sanjyushimi". Kodaka Yuzan Oyakata, one of many chefs there, also trained at Kurorokusushi and is now running the renowned sushi restaurant "Kyodai Sushi" in Niigata. The first seating starts at 6:00 or 7:00, and the second seating starts at 8:30, with reservations being relatively easy to make. When I entered the restaurant, Kodaka Yuzan Oyakata was not there, and it was being run by a 23-year-old second-in-command. It seems that sometimes the head chef is present and sometimes not. If the head chef is absent, it would be good if the restaurant informed customers who made reservations in advance. Unfortunately, this time was quite disappointing. The sushi did not leave a lasting impression, with inconsistency in the vinegar flavor and a lackluster texture. The first drink was also disappointing, as we were only given the menu and had to wait more than 10 minutes for service. The staff, who I believe were temporary workers, were not attentive and did not clear plates promptly. Overall, the omakase course cost 27,500 yen, and with some drinks, it came to around 30,000 yen, which felt overpriced. It seems that the head chef is sometimes absent, but under these circumstances, it seems concerning. If I have the chance, I may visit again next time. Unfortunately, this restaurant did not meet expectations. Thank you for the meal!【Omakase Course 27,500 yen】Plum steamed rice, Harusada Tai, Aori Ika, Boiled octopus, Sawara, Kinmedai, Oyster, Snow crab, Sea urchin, Akami-zuke, Chutoro, Nodoguro, Grilled tuna, Tuna rice, Murasaki sea urchin, Kuruma shrimp, Anago, Tamago, Miso soup.

Visited around 20:30 ☺︎ on a weekday at this time, the restaurant was half full with customers from the first half and half with customers from this time onwards. ♥ Kasugo Sea Bream ♥ Sumi Squid ♥ Chawanmushi (Steamed Egg Custard) ♥ Hokki Clam ♥ Soft-boiled Octopus ♥ Marinated Red Meat ♥ Salted Crab Innards ♥ Golden Eye Snapper ♥ Mackerel ♥ Pregnant Spear Squid ♥ Fatty Tuna ♥ Gizzard Shad ♥ Bluefin Tuna with Onion Soy Sauce ♥ Sea Urchin Roll ♥ Tamago (Egg) and Miso Soup ♥ Conger Eel. Even though I ordered the small size, it was quite filling. I started feeling full around the Spear Squid, but the taste was delicious... haha. However, the taste was consistently good from start to finish. The Pregnant Spear Squid and Sea Urchin Roll had flavors that might divide opinions, but the rest had a satisfying taste. Personally, I think it was better than the reviews. The chef seemed a bit stern before making the sushi, but once he started, he was friendly and the explanations of the sushi were easy to understand. I don't think it's a great value for money restaurant, but the taste was good.¨̮⃝✧︎*。

I love gourmet activities, especially dishes like katsudon, niboshi ramen, aged sushi, 100% buckwheat risotto, pasta, and raw meat dishes. As a hobby, I post daily diaries about food, including dishes from the Iwashi family. I would be happy if you could follow me casually ⭐️

I had been curious about Mount Kurarokuson for a while. When it comes to Mount Kurarokuson, there is a famous chef at the restaurant. Of course, if I was going to visit, I wanted to have sushi made by the chef! However, I had seen some reviews mentioning that occasionally the chef was not there, and recently the apprentice chefs were making the sushi more often... I felt a little anxious but decided to visit. When I arrived, the famous chef was there, and I was able to enjoy a meal made by him. Each piece of sushi was just right and delicious. However, the customers at the next table seemed to be regulars and were engrossed in conversation, so sometimes the explanations of the sushi were skipped. Also, my friend who was with me mentioned that they had a preference for certain ingredients and requested something different (both when making the reservation and in person), but the requested items did not come. This was a bit disappointing. Thank you for the meal.

I visited the famous restaurant Kurorokusanyama in Roppongi. I had previously tried their takeout during the pandemic. This time, I made a reservation and it was my first time visiting in person. I was able to make a reservation directly through the Tabelog website, which was convenient. I had a reservation at 6:00 PM and was the first customer. Everything was delicious, but the most impressive dishes were the sea bream, saury, ayu spring rolls, foie gras, hairy crab, and chawanmushi. The sea bream was so fatty it felt like eating fatty tuna. The saury was the most impressive in terms of taste. The foie gras was also excellent, and it paired really well with wine. I will definitely go back. Thank you for the wonderful meal.

The delicious sushi restaurant was a bit hard to find because I arrived before opening time. The chef was surprisingly big. Every piece of sushi was incredibly delicious. The chef seemed to have appeared in the media a lot, as there were Job Chūn's pass or fail cards displayed.

Eating out every day to conquer the top 100 restaurants. Today, I visited a sushi restaurant in Roppongi called Kurarokusanzan, which was selected as one of the top 100 sushi restaurants in 2022. I had been here once about 5 or 6 years ago. The chef, who was well-built and had a slightly intimidating look, left a strong impression on me. I arrived at the restaurant at 8:00 pm on a weekday. The restaurant is located a bit hidden from Roppongi Street. It is on the second floor. I had made a reservation in advance, but it seemed like we were the last group to be seated, so I was relieved to get in. Today, it seemed like the head chef was not present. A younger chef, perhaps an apprentice, was making the sushi. We had a course menu, so the sushi was served in a specific order: spring snapper, white shrimp, amberjack, surf clam, oyster, white squid, crab and sea urchin rice bowl, marinated horse mackerel, skipjack tuna, tuna nigiri, fatty tuna, caviar, bottarga, salmon roe and somen, purple sea urchin, shrimp, conger eel, and egg. It was a course meal with red vinegar sushi. This sushi restaurant in Roppongi felt like a hidden gem.

The perfect acidity and temperature of the sushi rice! Everything from start to finish was delicious, with outstanding seasoning. It was a bit quiet as the head chef was absent on a Saturday night in Roppongi, but it allowed us to enjoy our meal in peace. The portion size was just right, not too much or too little, and we left fully satisfied. We also ordered extra negitoro, scallops, and conger eel at the end, which left us feeling happy. The apprentice chefs were wonderful, but next time, I would like to try sushi made by the head chef himself.

Recommended points of this restaurant: 1) Easy to make reservations. 2) The tuna was delicious! The quality of the tuna in terms of taste and price was excellent. The balance of acidity, umami, and richness of the fatty tuna was great. The sushi rice was firm yet melted in the mouth, creating a good balance. The shrimp was also memorable for its large size. It was boiled, but I would have liked to try it raw. The horse mackerel also had a good flavor without any unpleasant smell. The sushi was made by the second chef as the head chef was off that day. I would like to try the sushi made by the head chef if I have the chance.

On Friday night, I visited the restaurant that I had reserved through Tabelog the day before. Unfortunately, the famous head chef was not there that day. It seems like he is rarely at the restaurant based on other reviews as well. The course menu included a variety of appetizers and sushi in between. Some dishes were delicious, but considering the price, it was a bit underwhelming. The sake selection was not listed on the menu, so I had to indicate my preference. I tried "Mimuro Sugi" and "Tanaka Roku Go" sake. The staff seemed inexperienced and the explanations were lacking. The estimated price for the meal was around 3000-4000 yen per half portion. Despite being able to easily make a reservation for a Friday night even the day before, I had a bad feeling about the experience, which unfortunately turned out to be true. Overall, it felt like the restaurant may have been underestimated due to its appearance. I don't think I will be visiting again.

A cabaret girl acquaintance who loves sushi recommended this place, so I decided to give it a try. The chutoro chawanmushi, harukodai, sumiika, smoked mackerel, firefly squid, hokkigai clam, iwashi, marinated maguro, hairy crab, grilled hotate, otoro, ikura, and uni were all too cold or too strong in flavor. The shrimp was too cold and there were too many boiled dishes. The grilled conger eel was good though. I drank quite a bit of sake, but only had two cups of tea, and the total bill for two people was around 76,000 yen. The price seems too high for the quality of the ingredients.

The meal started with nigiri, followed by medium fatty tuna, ikura chawanmushi, harumaki, sumika, octopus, fresh oysters, hanaho, surf clam, white shrimp with kelp, sardines, onion, hairy crab, marinated fish, fatty tuna with onion, pickled mackerel, stick sushi, sailfin sandfish, sea urchin, scallop, shrimp, egg, miso soup, conger eel with sauce, dried gourd roll, sake, cellos, pajon, sakur, blanc, grand cru, Puligny-Montrachet, Le Trezan 2017.

A sushi restaurant located a few minutes walk from Roppongi towards Nishi-Azabu. It is on the second floor of a building. I went for the second round on a weekday night, starting at 8:30 pm, and the seats were about half empty. Reservations seem to be easy to make. The L-shaped counter has over 10 seats, so it is quite spacious. The chef handles all the sushi-making alone. On this day, the head chef left after the first round, so the second chef was making the sushi. The course costs just over 20,000 yen, with 11 pieces of sushi and 5 appetizers. The portion size is normal. The appetizers and sushi are served separately, but the appetizers were a bit on the smaller side. The rice is firm and loose, with vinegar not too strong and adjusted according to the topping. The tuna at the beginning was good, but the quality seemed to decline gradually. Overall, there were no particularly memorable pieces of sushi, and no standout appetizers. It may be more about the potential of the current restaurant.

Roppongi Kura Rokusuke Yama Tabelog rating 3.8 price range 30000-35000. "How famous sushi restaurants in Roppongi are..." Located just a 3-minute walk from Roppongi Station, this restaurant stands in a corner of an area with many dining options. The head chef, Mr. Koyama, trained at the legendary sushi restaurant Rokuroku Sushi in Roppongi and has opened this place. Recently, he has become familiar even on TV! This time, I visited with a senior foodie friend. [Atmosphere] When you enter the restaurant, you are greeted by a white wooden counter, giving a very luxurious feel, just like a sushi restaurant in Roppongi. [Food] I will list the menu for this visit below. I have marked with ○ and ◎ the ones that particularly impressed me. ------------------------------------------------------- ○Chutoro Shirako Chawanmushi Harusako Tai Yariika Tako no Nimono / Saba no Kunsei Kitamagai Hirame Ankimo Here comes the pickled ginger Buri Buri-zuke ○Otoro Komochi Konbuage Iwashi Uni Ikura Kuruma-ebi Tamago-wan Anago ------------------------------------------------------- Since it was the apprentice's sushi, I couldn't help but feel a little disappointed. [Price] Course menu 27500 yen including tax. After drinking 2 highballs, it cost around 32000 yen... Considering the quality, hmm. [Reservation] Reservations can be made online through Tabelog, etc. It was the second round on a weekday night, and about half of the seats were empty, so it might be possible to make a reservation even on the same day by phone. [Summary] First of all, maybe because only half of the customers were in for the second round, the apprentice was making the sushi instead of the head chef, and it was disappointing to see the head chef targeting the customers and leaving without saying a word. I couldn't agree with this aspect. Before talking about the sushi quality, I was not satisfied with this... Thank you for the meal. #Gourmet #TokyoGourmet #RoppongiGourmet #Gourmet #TokyoGourmet #RoppongiGourmet #Rice #TokyoRice #RoppongiRice #TokyoDinner #Dinner #RoppongiDinner #Sushi #TokyoSushi #RoppongiSushi #Sushi #TokyoSushi #RoppongiSushi #Ume Log Tokyo #Ume Log Fish #Kura Rokusuke Yama #Follow #Tabelog #Want to connect with gourmet lovers #Want to connect with gourmet people #Want to connect with people who like delicious food #Want to connect with people who like sushi #Want to connect with people who like sushi #Want to connect with people who like sake.

This is a sushi restaurant located a few minutes' walk from Roppongi towards Nishi-Azabu. Chef Kodaka trained at "Kuroroku Sushi" in Roppongi before opening this restaurant, and he has been featured on TV frequently lately. I was able to get a same-day reservation for this day. I arrived on time, but had to wait outside for about 10 minutes. It was the second seating on a weekday night, starting at 8:30 pm, and even though about half of the seats were empty, I was surprised to be seated right next to another customer, so close that our shoulders were touching. I was hoping to try the famous sushi by Chef Kodaka, but he left after the first seating, so I had sushi made by the second chef. Chef Kodaka mentioned that he had a TV filming to attend to, but he did greet the regular customers next to us, so I wish he had said a few words to us as well. The course menu cost 25,000 yen excluding tax, including 13 pieces of sushi and 8 appetizers. The portion size was moderate. The appetizers and sushi were served separately, which made it easy to enjoy with drinks. While it didn't quite meet my expectations as a well-known restaurant, overall the food was delicious.

The sushi restaurant I was taken to for my birthday celebration. The greeting of the fatty tuna immediately captured my heart, followed by a series of delicious dishes and sushi rolls! However, the conversation was so enjoyable that I couldn't focus on the explanations given in between... What a shame... haha The head chef's hospitality was also outstanding, creating a fun and delicious dining experience overall!