Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Specialities
Chef
Kazuki Kurosaki - A passionate and inquisitive chef pioneering his own sushi style
Food
Finely honed techniques and outstanding sensibility that further enhance the greatness of the ingredients
Space
A true hideaway full of elegance. Immerse yourself in the delicate care and splendor of the work.
Review
-
Review 186resultsFollowers 1,241peopleI asked you before.
I visited this restaurant before posting on Tabelog, and only left photos. My memory of th...View details
2019/08 visited
1 time
-
Review 873resultsFollowers 2,411people[Shibuya Station] Wonderful Sushi wi...
I had the unexpected opportunity to be taken to Kurozaki, so I went there on a Friday nigh...View details
2020/02 visited
1 time
-
Review 693resultsFollowers 165peopleJohn Terui's Food Tour [Kurosaki]
Apparently consuming fat and carbohydrates at the same time increases happiness. That's wh...View details
2021/11 visited
2 times
Restaurant information
Details
| Restaurant name |
移転Kurosaki
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2020 Bronze winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
2020年Bronze受賞店
The Tabelog Award 2020 Bronze 受賞店
百名店 選出歴
寿司 百名店 2021 選出店
食べログ 寿司 TOKYO 百名店 2021 選出店 |
| Categories | Sushi, Seafood |
| Address |
東京都渋谷区渋谷1-5-9 |
| Transportation |
7 minutes walk from Shibuya Station, 10 minutes walk from Omotesando Station 497 meters from Shibuya. |
| Opening hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 30,000 - JPY 39,999 |
| Average price（Based on reviews） |
|
| Payment methods |
Credit card accepted |
Seats/facilities
| Number of seats |
9 Seats |
|---|---|
| Private rooms |
Available L-shaped private counter. Can accommodate 4 to 6 people. |
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Shibuya Sta.
Shibuya
Shibuya, Ebisu, Daikanyama
Tokyo
Shibuya City
Categories
Rankings in nearby areas
閉じる
ChefKazuki Kurosaki - A passionate and inquisitive chef pioneering his own sushi style
Born in Saitama Prefecture in 1980. After graduating from high school, he spent 10 years training at a long-established sushi restaurant in Asakusa that had been in business for 70 years, before joining a sushi restaurant in Setagaya, where he was promoted to manager after about 10 months. Although he didn't have any particular goals or preferences when he started out on the road to sushi, his innate competitive nature, excellent taste, and the solid skills he developed at his training place led him to become independent in 2015 at the young age of 34. He is an honest sushi chef who moves straight toward the goals he sets for himself and makes them come true.
Food Finely honed techniques and outstanding sensibility that further enhance the greatness of the ingredients
The sushi rice is made from rice cooked just in time for your visit, and is prepared without sugar, using only aged vinegar and salt. With fatty tuna or yellowtail, warm sushi rice is served, while for shiny fish, slightly cooled sushi rice is served. Through skillful temperature control, the restaurant serves exquisite sushi that fully brings out the hidden aroma, texture, and flavor of the sushi ingredients. In keeping with the mainstream sushi restaurant philosophy of making the most of the ingredients, the bar's popular side dishes are also made with a unique cooking method that spares no effort. The bar's selection of sake, carefully selected by the owner himself, is a perfect pairing.
SpaceA true hideaway full of elegance. Immerse yourself in the delicate care and splendor of the work.
He wanted to open a restaurant in a quiet place where he wouldn't be drawn back to reality when he left. The owner's dream came true in a corner of Shibuya, a barren area for sushi. Facing a narrow alley away from the hustle and bustle of the station, the restaurant welcomes customers with a chic black exterior. The counter, made of 350-year-old Bishu cypress and the main attraction of the restaurant, is shallow and flat, reducing the sense of distance between the sushi chef and the restaurant's staff. In addition to the carefully selected sake and tableware, customers can enjoy conversations over the counter and the beautiful handiwork of the chefs.
Enjoy Edomae sushi created by a young chef with a touch of old and new in a luxurious space where every detail has been carefully considered.
When the restaurant opened in 2015, the young 34-year-old owner built his new castle in Shibuya, a sushi hotspot. In addition to counter seating designed to prevent guests from making eye contact with
... each other, the restaurant also offers private rooms with tsukeba (a sushi maker) - a rare feature at the time - and a two-session reservation system, demonstrating his foresight and unique style. His new ventures have been a success, and his traditional Edomae sushi and carefully selected sake snacks have attracted attention, drawing many sushi connoisseurs to the hideaway-like space.