Keiichiro Kurobe
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Keiichiro Kurobe

Ginza YUZAN

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Dear Guests,

We will be closed this holiday season from December 20th through January 10th.

Our Chef will be cooking abroad for an private event.

We apologize in advance for the inconvenience,

however we look forward to welcoming you in the new year!

Happy Holidays and Happy New Year from all of us at Yuzan!

We will be closed this holiday season from December 20th through January 10th. Our Chef will be cooking abroad for an private event.We apologize in advance for the inconvenience,however we look forward to welcoming you in the new year!Happy Holidays and Happy New Year from all of us at Yuzan!

招き犬

Cali Style ORYOURI

Japanese and California traditions Please enjoy the food full of energy.

Chef Kurobe, who is influenced significantly by his travels has a delicate yet playful style of cooking that combines the elegance of Japanese cuisine with the edgy taste and presentation of California. This time, Chef Kurobe will offer a new and surprising gastronomic experience with Californian-style cuisine in a purely Japanese-style setting with a counter made of a single piece of wood and Japanese tableware created by top Japanese artists. Guests can also enjoy international conversations with the chef over the counter.

Chef Kurobe, who is influenced significantly by his travels has a delicate yet playful style of cooking that combines the elegance of Japanese cuisine with the edgy taste and presentation of California. This time, Chef Kurobe will offer a new and surprising gastronomic experience with Californian-style cuisine in a purely Japanese-style setting with a counter made of a single piece of wood and Japanese tableware created by top Japanese artists. Guests can also enjoy international conversations with the chef over the counter.

California to table

Our flavors take inspiration from the rich culture of California and express it in a kappo style. Each day’s inspiration is drawn from the products themselves and is an articulation of their natural flavors, served at their peak taste.

Tradition & Energy

Our cooking is slow and deliberate, pausing to pay attention to all the little details that make good food great. All of the cooking revolves around seasonal offerings and a kitchen designed for Chef Kurobe’s unique methodology, techniques, and tools for extracting the best tastes in our products.

Reservation

Reservations are accepted online.
You can also make reservations and inquiries by phone, so please feel free to contact us.

California to table

Our flavors take inspiration from the rich culture of California and express it in a kappo style. Each day’s inspiration is drawn from the products themselves and is an articulation of their natural flavors, served at their peak taste.

Tradition & Energy

Our cooking is slow and deliberate, pausing to pay attention to all the little details that make good food great. All of the cooking revolves around seasonal offerings and a kitchen designed for Chef Kurobe’s unique methodology, techniques, and tools for extracting the best tastes in our products.

Chef's Profile

Background

Born in New York City in 1985 and raised as the third of five children, he grew up helping his busy mother in the kitchen and became familiar with cooking.
He returned to Japan when he was in the upper grades of elementary school, and while attending an international school in junior high and high school, he began working at BICE TOKYO, an Italian restaurant introduced by his parents.

In 2005, he moved to San Francisco and met legendary chef Daniel Hamm, who now heads Eleven Madison Park, at Campton Place. He then went on to work at Ame at the St. Regis before moving to Luce in 2010, where he served as Executive Sous Chef under Dominique Crenn, who would later become the only female chef in the U.S. to hold three Michelin stars.
In 2014, he became the Executive Chef at the Royal Blues Hotel Chanson in Deerfield Beach, Florida. Here, he was awarded Florida's first Relais &Chateux. He then returned to Los Angeles to work as Executive Sous Chef at Hinoki & the Bird, a restaurant known for its Californian cuisine with a Japanese twist.
In 2018, he opened Blackship as Executive Chef, which was named "deeply interesting restaurant in Los Angeles" by the L.A. Times.
He returned to Japan and opened Cali style ORYOURI YUZAN KEIICHIRO KUROBE in Ginza in July 2021.
Chef Kurobe, who is influenced significantly by his travels has a delicate yet playful style of cooking that combines the elegance of Japanese cuisine with the edgy taste and presentation of California. This time, Chef Kurobe will offer a new and surprising gastronomic experience with Californian-style cuisine in a purely Japanese-style setting with a counter made of a single piece of wood and Japanese tableware created by top Japanese artists. Guests can also enjoy international conversations with the chef over the counter.

インスタグラム

Instagram

We send out seasonal dishes and store closure information on Instagram.

Seat reservation / Inquiry

Location

Access
4F Kojun Building, 6-8-7 Ginza, Chuo-ku, Tokyo
Subway Hibiya Line Ginza Station Exit B3 3 minutes walk
Subway Ginza Line Ginza Station Exit A2 3 minutes walk
227m from Ginza Station
(It will be on the 4th floor of the Barneys New York building)
Opening Hours
Lunch(Weekend)11:30~13:30(L.O)
Dinner 17:30~21:00(L.O)
Regular holiday: Monday and Tuesday
Number of seats: 20 seats
(12 counter seats / 4 private rooms x 2)