Kokubuncho Kurotaka

The restaurant sources directly from fishermen in partnership with them for natural fugu (puffer fish), the amount of which has been increasing on the Miyagi offshore in recent years. The head chef, a licensed fugu expert, prepares a platter that allows you to enjoy the taste and texture of fugu fully. In addition to the excellent knife work, the homemade ponzu sauce is also excellent!

 It is a specialty along with fugu cuisine. Whole fish from the Sanriku region is used to prepare a variety of delicacies, such as sashimi and grilled or fried items. The variations in taste and texture depending on the part or cooking method can be enjoyed, and you will be fascinated by the multifaceted charm of the ingredients. The photo shows an example of a red bream.

At Kurotaka, you can also enjoy authentic sushi in a Japanese course. Around four pieces are served to finish the meal, and the amount can be adjusted. Natural fugu and seasonal fish often appear as sushi items, allowing you to appreciate the delicacies of different tastes.