Shark fin is often spoken of as a single ingredient, but in reality it is far from uniform. Just as beef has distinct cuts, shark fin includes different parts such as the pectoral, dorsal, and caudal fins. In addition, differences in shark species—such as blue shark, salmon shark, and shortfin mako—result in distinct textures and flavors.

At KUROMORI, we bring out these individual characteristics by adjusting the rehydration and cooking methods for each cut, presenting shark fin cuisine in a thoughtfully composed course, KUROMORI style.

At Kesennuma KUROMORI, we aspire to stand as a symbol of the belief that the finest shark fin is found in Kesennuma. We invite you to experience these differences for yourself.
— About Us ↗