KUROGANE
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A chef's hand pressing a slice of otoro over rice, lit by charcoal embers

· Edomae Omakase

KUROGANE

Eight seats. One counter. The fish decides the evening.

Reserve The Omakase
A sushi knife resting on dark slate

· The Philosophy

Iron, and the discipline it demands

Kurogane means black iron. It is the metal of the blade, of the grill, of the hand that has trained forty years to do one thing completely.

We serve no menu. There is only the omakase — the day's catch from Toyosu, shaped at the counter, set before you one piece at a time, at the temperature the fish was meant to be eaten.

Nothing is hidden. The counter is the kitchen.

An empty hinoki cypress counter set for service

· The Counter

Eight seats at the cypress

The counter is carved from a single piece of hinoki. Eight guests, two seatings each evening. From your seat you watch every cut, every brush of nikiri, every grain of rice pressed by hand.

There is one offering: the omakase. Roughly twenty courses, paced by the chef, shaped to the night's catch.

Omakase — ¥38,000 per guest

Seatings 17:30 & 20:30 · Tuesday to Sunday

Reserve your seat

· The Itamae

The hands behind the counter

Takeshi Mori trained for eleven years before he was permitted to cook rice unsupervised. He spent the decade after at a two-Michelin-star counter in Ginza, and opened Kurogane in 2019 to do one thing without compromise.

“Sushi is not the fish. It is the rice, the temperature, the second you place it down. Everything else is decoration.”

— Takeshi Mori
Read his story
Portrait of itamae Takeshi Mori at the counter

· The Sequence

A glimpse of the counter

Ōtoro nigiri, glistening
Hokkaido uni gunkan
A slice of the chef's tamago

Ōtoro — the fattiest cut, Ōma bluefin

Kohada — gizzard shad, the test of any chef

Hokkaido uni — sea urchin, Murasaki

Anago — sea eel, brushed with tsume

Tamago — the chef's egg, cooked like a cake

Roughly twenty courses, paced by the chef. The full sequence is revealed only at the counter — the omakase cannot be modified.

The morning's catch laid out at Toyosu market

· Stay Updated

Follow the counter

We post each evening's catch and the rare pieces that pass the counter. Follow along on Instagram.

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A single piece of nigiri set before a guest at the counter

· Ichigo Ichie

One meeting, once in a lifetime

Each sitting is shaped by a single day's catch and will never be repeated. What passes the counter tonight is yours alone.

Hands shaping a piece of nigiri at the counter

· Reservations

Eight seats. Two seatings. Tuesday to Sunday.

Reservations open sixty days in advance and close the moment the counter is full.

Reserve a seat