KUROMORI

Restaurant Details

Holding the number one spot among Chinese restaurants in Sendai, KUROMORI owes its success to the experience and skills of its owner-chef, Kuromori Yoji.

Born in Kanagawa and raised in Hokkaido, the young Chef Kuromori traveled to Tokyo to pursue his interests in Cantonese cuisine. There, he learned from a master chef in Hong Kong Garden, one of the biggest Hong Kong-style restaurants in Japan. At just 28 years of age, he became the head chef of Fook Lam Moon — Fukurinmon in Japanese — in Futako-Tamagawa, an unprecedented feat for such a young chef.

However, the devastation of the 2011 Tohoku earthquake and tsunami prompted him to take his business north to help boost reconstruction efforts in whatever way he could. It's in Sendai that he remains, more than a decade later, and his business continues to flourish.

He's also picked up several awards on the way, including a Bronze Award at the 9th Ryori Masters Competition for excellence in chef-producer relations, and the Grand de Demain Award 2023 by restaurant critic Gault & Millau.

Growing up in Hokkaido, Chef Kuromori gained a deep appreciation for nature, which is immediately obvious in his culinary philosophy and output. Using ingredients predominantly sourced from Miyagi, he crafts top quality Chinese dishes, including fluffy rice cakes with pork “sashimi” and radish, incredibly flavorful shark fin soup — sustainably sourced from Kesennuma — and his signature Kuromori chicken, is packed full of juicy umami flavor.