About Us
Kesennuma KUROMORI
Raku · Shoku · Ken · Bi
Enjoy eating. Live healthy. Stay beautiful.
A simple expression inspired by Ishoku-dōgen.
Enjoy eating. Live healthy. Stay beautiful.
A simple expression inspired by Ishoku-dōgen.
The decision to open a shark fin specialty restaurant in Kesennuma,
the world’s leading producer of shark fin
Fourteen years since the earthquake led me to Miyagi,
my journey began in Sendai,
and in 2025, Kesennuma KUROMORI was born here in Kesennuma.
my journey began in Sendai,
and in 2025, Kesennuma KUROMORI was born here in Kesennuma.
Since relocating to Miyagi, I have traveled across the region, meeting producers and building relationships that continue to this day.
Among these places, Kesennuma holds particular meaning for me as a chef who has worked with shark fin for many years, as it is one of the world’s leading shark fin-producing regions. Through my continued visits to Kesennuma, I also came to understand the difficult realities that shark fin faces today. Globally, overfishing that targets sharks solely for their fins has been recognized as an issue, and some hotels have chosen not to serve shark fin.
Despite the various issues surrounding shark fin, in Kesennuma, Japan’s leading port for shark landings, sharks are treated as a fish with no part wasted. The meat is used for processed foods such as kamaboko,
the bones and organs for supplements, the skin for leather, and the fins for shark fin. Through this complete use, sustainable shark fishing is practiced.
Among these places, Kesennuma holds particular meaning for me as a chef who has worked with shark fin for many years, as it is one of the world’s leading shark fin-producing regions. Through my continued visits to Kesennuma, I also came to understand the difficult realities that shark fin faces today. Globally, overfishing that targets sharks solely for their fins has been recognized as an issue, and some hotels have chosen not to serve shark fin.
Despite the various issues surrounding shark fin, in Kesennuma, Japan’s leading port for shark landings, sharks are treated as a fish with no part wasted. The meat is used for processed foods such as kamaboko,
the bones and organs for supplements, the skin for leather, and the fins for shark fin. Through this complete use, sustainable shark fishing is practiced.
Having come to understand these realities in Kesennuma, I began to ask myself what I could do as a chef
to share its efforts and current situation with more people.
Over the past ten years since opening KUROMORI, I have worked with locally sourced ingredients in Miyagi.
As a Chinese chef, I came to a clear desire: to serve the finest shark fin cuisine in Kesennuma, and to welcome guests from around the world. I realized that the time to take this step was now, and made the decision to open a restaurant dedicated to shark fin in Kesennuma.
At Kesennuma KUROMORI, I work freely across culinary genres, and will continue to do so. By exploring differences in shark species and fin cuts, and applying diverse techniques, I express the distinct flavors and textures of shark fin. To help more people truly understand the appeal of shark fin, I will continue to refine each dish and further develop my craft, presenting bold and distinctive shark fin cuisine.
to share its efforts and current situation with more people.
Over the past ten years since opening KUROMORI, I have worked with locally sourced ingredients in Miyagi.
As a Chinese chef, I came to a clear desire: to serve the finest shark fin cuisine in Kesennuma, and to welcome guests from around the world. I realized that the time to take this step was now, and made the decision to open a restaurant dedicated to shark fin in Kesennuma.
At Kesennuma KUROMORI, I work freely across culinary genres, and will continue to do so. By exploring differences in shark species and fin cuts, and applying diverse techniques, I express the distinct flavors and textures of shark fin. To help more people truly understand the appeal of shark fin, I will continue to refine each dish and further develop my craft, presenting bold and distinctive shark fin cuisine.
Yoji Kuromori
Shark Fin Cuisine at Kesennuma KUROMORI
At KUROMORI, our shark fin cuisine brings out the ingredient’s true character, revealing its depth of flavor in its purest form.
Shark fin has become familiar enough that its taste is often defined by a fixed image. Yet at KUROMORI, we have long believed there is still more to explore. As a Chinese cuisine chef trained in traditional shark fin techniques, Chef Kuromori chose to step beyond convention. By rethinking our soup from the ground up and incorporating a wide range of ingredients, KUROMORI has unlocked new expressions of shark fin.
The “new frontier” we pursue is not novelty created simply to surprise. Rather, the KUROMORI style is rooted in the belief that tradition lives on by being carried forward, not by remaining unchanged.
Shark fin in Kesennuma has evolved through distinct chapters. The first was a Frontier Era, when the people of Kesennuma established the value of whole-use processing. This was followed by a New Frontier Era, guided by Kesennuma’s pride and KUROMORI’s philosophy, shaping a new approach to shark fin cuisine. We now see a third chapter ahead—one in which people from around the world travel to Kesennuma to experience shark fin as a new global standard.
From the moment it is landed at Kesennuma Port until it is served at your table, KUROMORI’s shark fin never leaves Kesennuma. This is a culinary experience found only here. World-class shark fin, expressed in a single dish, invites you to feel Raku · Shoku · Ken · Bi.
Kesennuma KUROMORI sincerely looks forward to welcoming you.
Shark fin has become familiar enough that its taste is often defined by a fixed image. Yet at KUROMORI, we have long believed there is still more to explore. As a Chinese cuisine chef trained in traditional shark fin techniques, Chef Kuromori chose to step beyond convention. By rethinking our soup from the ground up and incorporating a wide range of ingredients, KUROMORI has unlocked new expressions of shark fin.
The “new frontier” we pursue is not novelty created simply to surprise. Rather, the KUROMORI style is rooted in the belief that tradition lives on by being carried forward, not by remaining unchanged.
Shark fin in Kesennuma has evolved through distinct chapters. The first was a Frontier Era, when the people of Kesennuma established the value of whole-use processing. This was followed by a New Frontier Era, guided by Kesennuma’s pride and KUROMORI’s philosophy, shaping a new approach to shark fin cuisine. We now see a third chapter ahead—one in which people from around the world travel to Kesennuma to experience shark fin as a new global standard.
From the moment it is landed at Kesennuma Port until it is served at your table, KUROMORI’s shark fin never leaves Kesennuma. This is a culinary experience found only here. World-class shark fin, expressed in a single dish, invites you to feel Raku · Shoku · Ken · Bi.
Kesennuma KUROMORI sincerely looks forward to welcoming you.
Profile
黒森 洋司｜Yoji Kuromori
owner/chef
owner/chef
Biography
Born in Kanagawa and raised in Hokkaido, he trained in Cantonese cuisine and dim sum under a Hong Kong–born master chef at Hong Kong Garden in Nishi-Azabu.
At the age of 28, he was appointed the first Japanese Head Chef of the group at Fook Lam Moon(Futako-Tamagawa), after which he continued to refine his craft across multiple locations.
At the age of 28, he was appointed the first Japanese Head Chef of the group at Fook Lam Moon(Futako-Tamagawa), after which he continued to refine his craft across multiple locations.
- 2011
- Following the Great East Japan Earthquake, he relocated to Sendai to explore ways to contribute to recovery efforts as a chef.
- Nov. 2014
- Opened Raku · Shoku · Ken · Bi – KUROMORI – in Aramachi, Wakabayashi Ward, Sendai.
- Nov. 2019
- Relocated the restaurant to Mukoyama, Taihaku Ward, Sendai.
- Sep. 2025
- Opened Kesennuma KUROMORI in Kesennuma City, Miyagi.
Restaurant Information:
Kesennuma KUROMORI
1F, Hotel Ikkei-kaku, 1-4-7 Bentencho, Kesennuma-shi, Miyagi, Japan
Awards & Recognition
Ministry of Agriculture, Forestry and Fisheries (Japan) – “Culinary Masters”
Bronze Award (2018) / Silver Award (2024)
Bronze Award (2018) / Silver Award (2024)
Gault & Millau Japan “Tomorrow’s Grand Chef Award” (2023), Listed consecutively
Tabelog
China Cuisine EAST Top 100 Restaurants (Selected in 2021, 2023, and 2024)
The Tabelog Award Bronze (2024 & 2025, two consecutive years)
Miyagi Prefecture Gourmet Ranking — No.1 Overall (2024)
China Cuisine EAST Top 100 Restaurants (Selected in 2021, 2023, and 2024)
The Tabelog Award Bronze (2024 & 2025, two consecutive years)
Miyagi Prefecture Gourmet Ranking — No.1 Overall (2024)
Affiliations & Appointments
- Director, Japan Gastronomy Renaissance
- Advisor, Better Home Association
- Miyagi Food Kingdom Ambassador
- Miyagi Food Kingdom Communicator
- Local Production for Local Consumption Promotion Restaurant
- Certified Local Production for Local Consumption Promotion Restaurant Specialist, Miyagi Industrial Promotion Organization
I explore the differences in texture and flavor created by various shark species and fin cuts, and present shark fin cuisine as a full-course dining experience.
The techniques I have refined over many years, together with my distinctive culinary approach, have been recognized and have led to these appointments and affiliations.
Valuing local production for local consumption and focusing on ingredients from Miyagi Prefecture, I relocated my culinary base from Sendai to Kesennuma, positioning my restaurant as a shark fin–focused establishment open to the world.
In addition to seafood nurtured by the ria coastline of Kesennuma, I work closely with local producers to improve the varieties and quality of Chinese vegetables and chicken raised in Miyagi Prefecture.
The techniques I have refined over many years, together with my distinctive culinary approach, have been recognized and have led to these appointments and affiliations.
Valuing local production for local consumption and focusing on ingredients from Miyagi Prefecture, I relocated my culinary base from Sendai to Kesennuma, positioning my restaurant as a shark fin–focused establishment open to the world.
In addition to seafood nurtured by the ria coastline of Kesennuma, I work closely with local producers to improve the varieties and quality of Chinese vegetables and chicken raised in Miyagi Prefecture.
Selected Ingredients
Locally Sourced Vegetables
Blue Shark Dorsal Fin
paired with
Domestic vegetables,
primarily from Miyagi
and Iwate Prefectures
paired with
Domestic vegetables,
primarily from Miyagi
and Iwate Prefectures
Blue Shark Pectoral Fin
paired with
Caviar
as the opening dish of the course
paired with
Caviar
as the opening dish of the course
Regional Specialties
As part of the course assortment,
you can enjoy carefully selected ingredients such as:
From Miyagi Prefecture:
Kakuda Saito Pork, Tome Homare Yamadori Chicken, and Sendai beef shank
Other carefully selected domestic ingredients:
Izumigatake log-dried shiitake mushrooms, Tono wasabi
you can enjoy carefully selected ingredients such as:
From Miyagi Prefecture:
Kakuda Saito Pork, Tome Homare Yamadori Chicken, and Sendai beef shank
Other carefully selected domestic ingredients:
Izumigatake log-dried shiitake mushrooms, Tono wasabi
Ingredients vary with the seasons,
and come together with various shark fin types throughout the year.
and come together with various shark fin types throughout the year.
Miyagi: A Treasure Trove of Chinese Ingredients
dried abalone, and dried sea cucumber.
Chinese cabbage is grown locally for us,
with exceptional chickens
and outstanding oysters from land and sea.