Listening to the voice of the material

Skills, ingenuity, and ideas are born from daily efforts.
These are for the "ingredients" that are born every day, and the "ingredients" are
They are full of individuality just like us.
It is our job to bring out that individuality to the fullest.
And when bringing out the flavor of each ingredient, we "talk to the ingredients"
We strive for a rich, elegant, and subtle taste.
We believe that this "light taste" is the joy of Japanese cuisine and a taste that Japan can be proud of around the world.
We will provide a place where you can share seasonal ingredients with your guests in the best possible way.

Japanese Restaurant "Kurogi" Chef Jun Kurogi

Born in 1978 to parents who ran one of Miyazaki Prefecture's leading Japanese-style restaurants, he moved to Tokyo at the age of 18 with the aim of becoming a chef. He gained experience and skills through training at renowned restaurants, including "Kyoaji," run by Kenichiro Nishi, Japan's top Japanese-style restaurant and the god of Japanese cuisine. In 2010, he became the owner and chef of "Kurogi" in Yushima, Tokyo. He received stars in the Michelin Guide Tokyo in 2011 and 2012. He appeared as the new "Iron Chef of Japan" on the cooking competition show "Iron Chef," which aired in October 2012, and attracted attention as a "young Iron Chef." In 2014, with the goal of "developing Japanese confectionery culture," he opened "Kuriya Kashi Kurogi," a Japanese confectionery shop designed by Kengo Kuma, on the campus of the University of Tokyo in Hongo. In March 2017, the original Kurogi restaurant moved from Yushima to Shiba-Daimon to provide even more attentive hospitality to its customers. It became a member of the Japanese Cuisine Study Group and is playing a part in the development of Japanese cuisine.