KUROMORI

9,500 JPY 〜
/ Guest
19,635 JPY 〜
/ Guest

A one-of-a-kind natural Chinese restaurant that was opened by an experienced chef with vast knowledge of shark fin from Kesennuma and vegetables from Miyagi

A 15-minute drive from Sendai Station, a gateway to the Tohoku Region, will take you to Raku-Shoku-Ken-Bi KUROMORI by the Hirose River, which gently flows through Sendai City, also known as the City of Trees.

When you step inside the modern detached house with black colors, you will find a counter at the center of the room. Behind the counter, Chef Yoji Kuromori cooks with a wok. Featuring Miyagi’s specialties, such as shark fin, dried abalone, and dried sea cucumber, his unique Chinese cuisine is worthy of being called Miyagi-style Chinese food. Hailing from Kanagawa, Chef Kuromori honed his skills, especially in Cantonese cuisine and dim sum, under a Hong Kong-born chef at a Chinese restaurant in Tokyo, and at the age of 28, he took the position of chef at the Futako Tamagawa location of Fook Lam Moon, a renowned Cantonese restaurant chain from Hong Kong. He then moved to Sendai and opened Raku-Shoku-Ken-Bi KUROMORI, driven by his desire to help with the reconstruction of the city following the 2011 East Japan Great Earthquake through cooking. In 2023, he was awarded the title of “Grand Chef of Tomorrow” by an international gourmet guide.

Sea cucumber, abalone, and shark fin, viewed as essential ingredients in Chinese cuisine and synonymous with luxury food in China and regarded by the Tokugawa Shogunate government of Japan as important export products worth their weight in gold and silver in the Edo period (from the 17th to the 19th century), are specialties of Miyagi, especially Kesennuma, which accounts for more than 80% of the sharks caught in Japan. The fishing and processing of this marine product have been a driving force for the development of Miyagi. Having built close relationships with shark fin processors and explored with them how to make full use of the ingredient, Chef Kuromori knows the ingredient like the back of his hand. That is why the chef’s specialty, Stewed Blue Shark Fin, goes beyond a mere bowl of luxury stew and tells a compelling story in a unique way. The marriage of shark fin and stock made from homemade raw ham reminiscent of Jinhua ham creates a striking flavor combination only available at KUROMORI.

Aside from these luxury ingredients, the menu item “MIYAGI,” featuring only locally grown seasonal vegetables, and the rice offered together with the stewed shark fin as part of the prix-fixe menu are popular among patrons. The seasonal menu, which changes as many as 20 times a month and includes matsutake mushroom rice, chestnut rice, and edible wild plant rice, is also a great attraction for many guests. The restaurant offers a wide selection of drinks that go well with the dishes, including wines from France and Italy, Shaoxing wines, and Japanese sake with seasonal flavors from around Miyagi and other prefectures in the Tohoku Region. In addition, food and drink pairings are offered to guests who ask for them. The pairings can be tailored, combining alcoholic and non-alcoholic drinks or adjusting the volume of drinks. The non-alcoholic drink menu includes Chinese tea, fermented tea, and non-caffeinated tea, such as indigo tea from Miyagi.

The dining room is modern with white colors. Diners at the 10-seat counter can watch the chef preparing their food right in front of their eyes in the kitchen filled with the sounds and smells of Chinese cooking. The restaurant can accommodate children above the third grade or old enough to have the same meals as adults. The windows behind the counter offer stunning night views of Sendai across the Hirose River. KUROMORI attracts a number of food lovers to Sendai from around Japan and the world (An English menu is available for international guests). Indeed, Chef Kuromori’s innovative Chinese cuisine exquisitely crafted with ingredients, all from Miyagi, to tell stories from the sea and farm make the restaurant worth a visit to Sendai.
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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

Access
A one-of-a-kind natural Chinese restaurant that was opened by an experienced chef with vast knowledge of shark fin from Kesennuma and vegetables from Miyagi

Access

FAQ

Courses

Lunch
Dim sum and shark's fin stew course
9,500 JPY / Guest
Dinner
Basic Course
19,635 JPY / Guest
Dinner
Basic Course
23,100 JPY / Guest

Information

Name

KUROMORI [KUROMORI]

Cuisine Type

Chinese

Opening hours

Lunch: 12:00~,Dinner: 18:45~

Holidays

Monday, Closed Sundays, public holidays and irregular holidays. Lunch only on Fridays and Saturdays.

Access

2-2-24, Mukaiyama, Sendai Taihaku Ku, Miyagi

Reservation

×
KUROMORI [KUROMORI]
Aomori/Akita/Fukushima
Reservation