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[Opening on September 6, 2024]
Kurogi, one of Japan's leading Tokyo kappo restaurants, has elevated the uniquely Japanese dish of tonkatsu,
a specialty tonkatsu restaurant open only during lunchtimes and supervised by Jun Kurogi.
Enjoy an exceptional tonkatsu experience in a sophisticated space.
Loin set menu
The loin has a lot of lean meat and is juicy with just the right amount of sweet fat.
The pork cutlet, made from carefully selected Bando Mochi Pork from Gunma Prefecture, is deep-fried twice at low and high temperatures, resulting in a crispy batter and juicy meat. The fluffy rice is made from the rare "Ryu no Hitomi" rice, and can be enjoyed with pork soup with chunks of vegetables and a slow-cooked curry that does not contain wheat flour. You can also enjoy it as a pork cutlet curry meal topped with a mellow curry that contains egg yolk. This is a new pork cutlet meal that can be enjoyed in a variety of styles, combining the ingredients to your liking.
Price: ¥2,700 (tax included, service charge not included)
Fillet set meal
The fillet is characterized by its light taste and soft texture with little fat.
It can be enjoyed with a refreshing combination of sun-dried salt from Kochi Prefecture's Ogawa Saltworks and lemon, and with warm Worcestershire sauce and grated daikon radish. It also pairs perfectly with shredded cabbage with shiso. In addition to rice cooked with the rare rice variety "Ryu no Hitomi," it also includes pork soup and homemade curry, just like the loin meal.
Price: ¥3,200 (tax included, service charge not included)
Jun Kurogi
Born in 1978 to parents who ran one of the leading Japanese restaurants in Miyazaki Prefecture. At the age of 18, he moved to Tokyo with the aim of becoming a chef. He gained experience and skills through training at renowned restaurants such as "Kyoaji" run by Kenichiro Nishi, considered the pinnacle of Japanese cuisine and often referred to as the god of Japanese cuisine. In 2010, he became the owner and chef of "Kurogi" in Yushima, Tokyo. In 2011 and 2012, he earned stars in the Michelin Guide Tokyo. In the cooking competition program "Iron Chef" that aired in October 2012, he appeared as the new "Iron Chef of Japanese-style meal" and attracted attention as the "Young Iron Chef." In 2014, with the goal of "developing Japanese sweets culture," he opened a Japanese sweets shop "Kuriya Kashi Kurogi" designed by Kengo Kuma on the campus of the University of Tokyo in Hongo. In March 2017, the main restaurant "Kurogi" moved from Yushima to Shiba-Daimon to provide even more attentive hospitality to its customers. He became a member of the Japanese Cuisine Study Association and is playing a part in the development of Japanese food culture.
INFORMATION
Business hours
- (Open only for lunch.)
- 12:00-16:30 (last orders 15:00)
Street address
2-14-4 Kitaoaoyama, Minato-ku, Tokyo THE AOYAMA GRAND HOTEL 4F
Restaurant general reception
Seating Capacity
31 seats
- * All seats are non-smoking.
- *Please refrain from visiting preschool children.
- * Please refrain from visiting with beach sandals or wearing only men's tank tops.
- * Menus and prices may vary depending on the season.
- * Please inform us of any food allergies and feel free to ask any questions regarding ingredients.
- * Other requests and questions are also welcome at any time.