About Kurosaki
Kurosaki is the basement-level counter of chef Kazuki Kurosaki, in the Omotesando and Harajuku area. The style is Edomae with a creative streak, served along a 16-seat Banshu hinoki counter in a chic, modern room. Kurosaki is known for bluefin tuna picked for its aroma and tenderness, and for a clam dish served in its own broth (hamaguri no ai-jiru) that regulars say you won't find done quite this way elsewhere.
Tabelog reviewers (4.36 across some 340 reviews) praise the polish of the neta and the natural umami of the clams, calling out Kurosaki's mix of traditional craft with his own touches. The pacing of the course gets credit for letting flavors linger, and the chef stays engaged with the room. The bill runs high and the house enforces a dress code (no shorts, sandals or perfume), but there is no consistent complaint about the food itself.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Kurosaki takes bookings through Omakase. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about a month in advance.
It varies by season. Table Alert checks Kurosaki around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about a month in advance..
The dinner omakase course at Kurosaki is ¥55K · $341 per person.
Kurosaki is in Harajuku, at 東京都港区南青山4-16-15 FPG links MINAMIAOYAMA B2F. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
