Kurogi - Daimon(Japanese Cuisine)

ChefJun Kurogi: A Next-Generation Genius Leading the Japanese Culinary World

Born in 1978 in Miyazaki Prefecture, he grew up under parents who run one of the top kaiseki restaurants in the area and aspired to become a chef himself, moving to Tokyo at the age of 18. After training at renowned establishments and accumulating experience and skills, he became the owner-chef of "Kurogi" in Yushima in 2010. In 2017, he relocated the restaurant from Yushima to Shiba Daimon. He is a young genius who is always under the intense gaze of food enthusiasts and is poised to lead the next generation.

Space"An Immersive Counter Kappo that Weaves Tranquil Atmosphere and Passionate Feelings"

To share the dishes with guests in the best possible way, Mr. Kuroki conceived the style of "Tokyo Kappo." Therefore, not only is there a counter on the second floor facing the kitchen, which serves as the stage for the banquet, but there is also a counter set up in a private room on the third floor. The unique atmosphere of counter kappo, characterized by the dialogue between ingredients and techniques, the seamless connection in the cooking process, and attentive service, is truly impressive. The space, adorned with intricate designs such as a net-patterned ceiling and a ship-bottom ceiling, further enhances the depth of flavor in the dishes.

Food "An Exclusive Kappo Restaurant in Tokyo with the Finest Ingredients"

Now that Japanese cuisine has become an intangible cultural heritage, what Mr. Kuroki cherishes anew is "makoto" (sincerity). When facing the finest ingredients that can only be obtained in Tokyo, he does not impose his own identity as a chef, but rather adheres to the principle of "transforming what the ingredients require into the menu." The allure of the ingredients is clearly conveyed through each dish presented, such as the visually stunning "hassun," the "nimono-wan" that captures flavor and umami, and the "zuiki no Yoshino-ni." The taste is delicate and beautiful.