Some shark fins are larger than the palm of my hand (and I have fairly large hands). From their dried state, they are slowly and carefully rehydrated over time. As they return to life, the beautifully processed fins reveal moist, delicate fibers. Depending on the species of shark and the part of the fin, both flavor and texture vary—experiencing these differences is one of the defining pleasures of a KUROMORI course.

Working with shark fin every day, new expressions of flavor emerge, one after another. These ideas continue to evolve through encounters with ingredients from Miyagi and Iwate.

Today as well, I welcome favorite ingredients into the kitchen, excited to see what discoveries and new insights await.
— About Us ↗