Kurosaki

Kurosaki is a good fit for diners who want to enjoy a progression of seafood dishes, not just nigiri. Visitors have said that they were especially taken with small plates that gave ingredients such as kuè and sardines an extra touch of preparation rather than serving them simply as sashimi. Their accounts suggest a course that alternates between small plates and sushi.

One dish that stands out is the hairy crab chawanmushi. A diner who tried it described a smooth, rich custard with plenty of crab meat inside and the added flavour of crab miso. Clams are another memorable ingredient; visitors have reported enjoying them steamed in sake and appreciated the depth of the broth.

The nigiri offers a chance to appreciate the differences between each topping, from the cleanly seasoned gizzard shad to the cooking of the kuruma prawn and the texture of ark shell. Another account mentions the combination of tangy rice with chutoro, as well as blackthroat seaperch prepared to bring out its rich flavour without making it feel too heavy. The appeal lies not only in the character of the fish, but also in how each piece comes together and the care taken in its preparation.

Sake and wine are available, and visitors have also described the pleasure of pairing drinks with sushi. For a leisurely dinner at a quiet counter, moving from small plates to nigiri, Kurosaki in Minami-Aoyama is worth considering; booking ahead is advised.