Snagged main counter seats 2w out. What I liked about Kurosaki is that taisho has high standards for food (execution and sourcing) and service. Very professional.
**Food**
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Kinmedai shabu shabu
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Komochi yari ika
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Aka nameko
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Sakuramasu (Miyazu, Kyoto)
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Shime saba (Amakusa)
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Kue aged 3w 30kg
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Hotaruika smoked + paste
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Kohada (Amakusa)
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Kurumaebi (Yamaguchi)
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Kegani chawanmushi
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Bafun uni (Rishiri, Hokkaido)
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Torigai (Kyoto)
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Otoro (Katsuura, Chiba) 170kg
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Akami (Katsuura, Chiba)
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Chutoro (Katsuura, Chiba)
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Kurumaebi head
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Tora fugu shirako
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Shijimi, asari, hamaguri jiru
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Kanpyo maki
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Mirugai (add)
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Iwashi (add)
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Nodoguro (add)
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Tamago
Plenty of add ons to choose from. In addition to what I ordered, kegani, anago, murasaki uni, kue belly, sumi ika were available.
Overall, otsumami had more peak moments. For example, komochi yari ika was best I've had yet. Massive flaky and buttery kue. Hotaru ika with hotaru ika paste, paste elevated this vs hotaru ika on its own – cleaned the plate. Chawanmushi, as good as chawanmushis gets, kegani in each spoonful (though there was unremoved cartilage).
Only weak dish was the nameko where one piece was super stiff, the rest jelly-like.
Most memorable nigiri were the tora fugu shirako (last of the season), iwashi, and steamed nodoguro. All generously-sized.
One quibble was with the mirugai. Texture was nice and firm, but the temperature was too cold.
Worth mentioning that each uni gunkan was made individually (+0.1). Should be the standard everywhere tbh.
Elephant in the room is the price (¥55,000 base) as I had an equally tasty meal at Namba Yotsuya, more pieces at half the price. Alternatively, you could also get any of the top sushiyas via Tableall (assuming availability) at this price.
4.4/5
by lexicalsatire