Note on Kurosawa Quality
“Exceptional soba cannot be made without exceptional ingredients.”
This is the philosophy of Soba Master Kunihiro Takahashi.
For this reason, Kurosawa only serves hand-made soba, and uses meat, vegetables, and seafood that has been inspected and approved by the Head Chef.
Roppaku Kurobuta Kagoshima Pref.
Named after the 6 white spots on their feet, snout, and tail, the Roppaku Kurobuta are pigs of Kagoshima Prefecture.
Known for its tenderness and savory umami but light fat, kurobuta is among the most famous pork in Japan.
Kuroushi Kagoshima Pref.
The Kagoshima Kuroushi is the result of a long history of selective breeding and improvement of multiple native Japanese beef cattle, including the Tanegashima, Kaseda, and Hashima breeds. Beginning in the Edo period and continuing throughout the Meiji Restoration, this breeding process has its roots in the earliest refinement of meat-eating culture in Japan.
Developed in Kagoshima, the home of Japan’s most renowned wagyu beef, Kuroushi is revered for its delicate marbling and rich umami.
Kurosawa works with the same network of contracted providers in Nagano and Kanagawa to maintain a consistent level of quality.
With a goal of using strictly naturally produced ingredients when possible, chefs consult with their providers on a regular basis to continually improve upon our ingredients.
Ichiyaboshi from the Bungo Channel
The Bungo Channel is a strait connected to the Kuroshio Current, rich in nutrients and fish.
Saba and Aji (species of mackerel) from the Saga-no-Seki area of the Bungo Channel are known for their firm but tender texture, and rich oils that give the fish its flavor.
Ichiyaboshi is a speed-aging process carried out as soon as the fish is taken out of the water to mature the meat. Kurosawa offers several styles of ichiyaboshi for those who wish to experience traditional Japanese cuisine.