Each dish is a meditation — composed with the finest seasonal ingredients from Japan's renowned markets.
Omakase
Bluefin tuna belly, hand-pressed over aged shari, finished with a whisper of soy and freshly grated wasabi.
Signature
Miyazaki A5 wagyu seared over binchotan, served with ponzu gelée, micro shiso, and black garlic.
Kaiseki
Crystal-clear konbu dashi with hand‑formed tofu, lily bulb, and edible gold leaf — the soul of kaiseki.
Seasonal
Creamy Hokkaido sea urchin in gossamer tempura batter, cradled on a bed of sea salt and yuzu zest.
Chef's Choice
72-hour saikyo miso marination, charcoal‑grilled to a caramelized glaze with pickled ginger blossom.
Dessert
Ceremonial‑grade matcha mousse, kinako tuile, kuromitsu sphere, and Kyoto roasted soybean crumble.
At Kurohana, every dish is a quiet conversation between nature and the hands of our master chef. We honour the Japanese principle of ichigo ichie — once in a lifetime — treating each dining experience as an unrepeatable moment.
Our ingredients arrive daily from Tsukiji, Hokkaido, and Kyoto's finest farms. Nothing is rushed. Nothing is wasted. Every cut, every garnish, every silence between courses is intentional.
We invite you to experience Kurohana. Reservations are recommended to ensure the most intimate dining experience.
4‑12‑6 Ginza, Chūō City
Tokyo 104‑0061, Japan
+81 3‑6274‑8900
Lunch: 11:30 – 14:00
Dinner: 17:30 – 22:00
Closed
on Mondays
reserve@kurohana.jp
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