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Dec 16, 2012 07:30 PM

Kurogi Reports?

Just out of curiosity after watching the new Iron Chef Japan, has anyone been to Kurogi?

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  1. The other Robb S has, but he only posted photos of Kurogi's impressive knife collection.

    You might want to contact him via his blog and ask for more details.

    3 Replies
    1. re: wekabeka

      He doesn't go by Robb, but rather Robbie. I realize that Swinnerton is sometimes confused with Satterwhite, but if you keep their first names straight, it doesn't happen. They are remarkably different people, but have a strong knowledge of food in common.

      (Both are friends of mine.)

      1. re: Tripeler

        Oh dear. Maybe I should have written it as the "other Robb S", to make it clear that I was being ironic. Both esteemed contributors have jested about the confusion that surrounds their seemingly similar names, so I was merely making a cute 'wink' about that point. Rest assured, Tripeler-san, I shall flagellate myself in penance for trying to be humourous.

        1. re: wekabeka

          I sentence you to watching four episodes of Iron Chef.

          (Interestingly, on the SF board is a regular poster who goes by the name Scrapiron Chef)

    2. Kurogi can be very good. I have been going there for several years,with the best meals in autumn, especially October when matsutake are in season. That has also been the most expensive time to go, assuming you sit at the counter.

      From my impression it seems that if you are a first time visitor you will be seated upstairs in a private room. I think one of the staff speaks some English. If you are a repeater, sitting at the counter is fun. And yes, they do have a nice collection of knives. But I am not sure if Kurogi san or any of the other counter people speak much English.

      All in all, the food is always very good, sometimes excellent, especially when it is very much in season. Ingredients seem to be carefully selected, going so far as to know the place, date and water temperature of fish from Kyushu that were served as sashimi. And the sake selection goes well with the menu. The only drawback is that it keeps taking longer and longer to get a reservation, at least towards the end of the year.

      2 Replies
      1. re: edozanmai

        Thank you for reporting! About how much do they charge? Is the food very traditional or do they make non-traditional dishes too? There is a picture of a very Western-looking beef tongue stew on the tabelog site, and that is not really the type of thing I like to eat when I go for kaiseki, but the rest of the food looks really interesting. I'm wondering if it's worth the effort to make a reservation or not. My choice is probably going to be between Koju and Kurogi.

        1. re: edozanmai

          Finally made it here. I like the style and some of the ingredients and preparations were excellent (gigantic uni from Hokkaido, goma doufu with fukinotou) but overall I felt like the gap between what we got here and at Matsukawa (in terms of ingredients) last week, for almost exactly the same price, was substantial in Matsukawa's favor, and also that the better meals at some of the other high end places on the rotation are much better than this in terms of dish composition... still I have a feeling that coming back and sitting at the counter the experience will be quite different. We'll see.