Kurosaki

Described variously as a master with a modern take on Edomae-style sushi, Chef Kazuki Kurosaki established his reputation by opening the first iteration of Kurosaki in 2015 in Shibuya, a ward of Tokyo that was largely barren of notable sushi restaurants at the time. As a result, Kurosaki’s fame grew swiftly, resulting in his earning his first Michelin star within the first five years. Now based in Omotesando (the original Shibuya location now plays host to the critically-acclaimed Nakano, an equally vaunted sushi restaurant under the Kurosaki banner), Kurosaki still offers the same sushi excellence that earned it a Michelin star in the first place. Chef Kurosaki applies his extensive experience in the sushi field — with 10 years at Kintaro in Asakusa, followed by a stint as head chef in Uoshin Shimokitazawa — to his omakase course menus, which expertly blend small plates and nigiri sushi for maximum variety in texture and flavor. The restaurant’s design is also impeccable; as a part-time DJ and rapper, but full-time fashionista, Chef Kurosaki’s personal influence on Kurosaki’s interior is immediately evident. The dramatic black interior of the original Shibuya location is absent, but the clean and modern aesthetic persists, providing an uncluttered, clean and sophisticated interior for guests to focus entirely on the eating experience.