{"id":86115,"date":"2021-07-16T15:09:49","date_gmt":"2021-07-16T06:09:49","guid":{"rendered":"https:\/\/home.ginza.kokosil.net\/en\/?p=86115"},"modified":"2021-07-16T15:09:49","modified_gmt":"2021-07-16T06:09:49","slug":"july-15-2021-cali-style-oryouri-yuzan-keiichiro-kurobe-opens-on-the-4th-floor-of-the-ginza-kojun-building","status":"publish","type":"post","link":"https:\/\/home.ginza.kokosil.net\/en\/archives\/86115","title":{"rendered":"July 15, 2021 “Cali style ORYOURI YUZAN KEIICHIRO KUROBE” opens on the 4th floor of the Ginza Kojun Building"},"content":{"rendered":"

"California to table" -California's essence, which is a mixture of diverse cultures, is transformed into a cooking dish-<\/strong><\/span><\/p>\n<\/p>\n

We would like to bring the spirit of California, which has embraced diversity and boldly incorporated various cultures, to the table as well as providing the best natural taste obtained from the seasonal ingredients themselves. I will. We are preparing with attention to detail such as materials, techniques, tools, and vessels so that guests can experience the fun that goes beyond the preconceived notion that this must be done through food. Please enjoy the traditional and energetic dishes of Japan and California produced by Chef Kurobe.<\/strong><\/p>\n<\/p>\n

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\u3010profile\u3011
Keiichiro Kurobe<\/p>\n<\/p>\n

Born in New York in 1985. Raised as the third of five siblings, he helped his busy mother in the kitchen of his parents' house and grew up 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 started working at the Italian restaurant "BICE TOKYO" where his parents were introduced at the age of 16.<\/p>\n

In 2005, he traveled to San Francisco to meet the legendary chef Daniel Ham, who now heads Eleven Madison Park, at Campton Place. He then moved to Luce in 2010 through Ame at the St. Regis, where he was Executive Sue Chef under Dominique Crenn, who would later become the only female chef in the United States with three Michelin stars. In 2014, he became Executive Chef of Royal Blues Hotel Chanson in Deerfield Beach, Florida. Here, he won the first Relayis & Chateaux in Florida.<\/p>\n

After that, he returned to Los Angeles and worked as an executive sou chef at Hinoki & the Bird, which is famous for California cuisine incorporating Japanese essence. He opened Blackship as an executive chef in 2018 and was rated by the LA Times as "the most interesting restaurant in Los Angeles."<\/p>\n

He returned to Japan in 2021 and opened Cali style ORYOURI YUZAN KEIICHIRO KUROBE in Ginza in July. Chef Kurobe's cuisine, which grew up traveling between Japan and the United States, is a delicate yet playful style that combines the elegance of Japanese cuisine with the edgy flavors and presentations of California. Offering a new and surprising gastronomic experience with dishes that incorporate California style in a pure Japanese-style space. It is also attractive that you can enjoy an international conversation with the chef over the counter.<\/p>\n<\/p>\n

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TKG Arancini<\/p>\n<\/div>\n

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Red snapper<\/p>\n<\/div>\n

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Suzuki<\/p>\n<\/div>\n

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Earthenware pot<\/p>\n<\/div>\n

<< One day menu >><\/p>\n<\/p>\n

"Tepache Beer"
Homemade beer with pineapple and brown sugar<\/p>\n

TKG Arancini Chef's signature dish with omelet rice as a motif<\/p>\n

Scallop passion fruit and citrus tartare<\/p>\n

Fresh with Mexican aqua chili, which is popular in California<\/p>\n

Tomato & Campagne Incorporating Japanese seasonings into Italian, which is also the early immigrant culture of America<\/p>\n

Inspired by the traditional sweet corn Native American dish Succotash (summer vegetable stew)<\/p>\n

Manganji Togarashi
Memories of LA, a tribute to Turkish cuisine Bibel Dormas<\/p>\n

Nyokki, which is also a favorite of Niyokki chef, with Japanese-style curry sauce<\/p>\n

Suzuki squid in a new American style with lemon balm scent<\/p>\n

Aori squid clay pot Rice with punch in the image of squid ink pager<\/p>\n

Wagyu (additional if you like)
Simply grill Wagyu beef that you can choose to your liking, along with smoked potatoes<\/p>\n

Melon shaved ice, mint sorbet, nata de coco<\/p>\n

Stone fruit baba toast brioche, custard<\/p>\n<\/p>\n

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Inside the store<\/p>\n<\/div>\n

\u3010store information\u3011<\/p>\n

Store name:
Cali style ORYOURI YUZAN KEIICHIRO KUROBE<\/p>\n

Category:
California cuisine<\/p>\n

Street address:
6-8-7 Ginza, Chuo-ku, Tokyo<\/p>\n

phone:
03-3289-2050<\/p>\n

Number of seats:
20 seats (12 seats at the counter, 4 seats in a private room x 2)<\/p>\n

business hours:
Supper 17: 30-21: 00 (LO) Lunch (Saturdays, Sundays, and holidays only) 11: 30-13: 30 (LO)
* Business hours during the shortened request period will depend on the requested time of the city. * Lunch time and during the emergency declaration period, lunch will be open from July 21st on weekdays.<\/p>\n

Regular holiday:
Monday \/ Tuesday<\/p>\n

menu:
Dinner (Wednesday-Sunday) Grand California Tasting Menu \u00a5 13,200 (Wagyu Plus \u00a5 17,600), Pairing Drink \u00a5 8,800 ~
Lunch (Saturdays, Sundays, and holidays only) Weekend Brunch Course 8,800 yen, (Wagyu plus \u00a5 11,000), pairing drink 5,500 yen ~<\/p>\n

Opening date:
Thursday, July 15, 2021<\/p>\n

HP: http:\/\/nikuyuzan.com<\/a>
Gurunavi: https:\/\/r.gnavi.co.jp\/p2zgc37j0000\/<\/a>
Ikyu: https:\/\/restaurant.ikyu.com\/109109\/<\/a>
instagram: @ginza_yuzan<\/p>\n<\/p>\n

[Operator]
FLS Corporation<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

"California to table" -California's essence, which is a mixture of diverse cultures, is transformed into a cooking dish- We would like to bring the spirit of California, which has embraced diversity and boldly incorporated various cultures, to the table as well as providing the best natural taste obtained from the seasonal ingredients themselves. I will. We are preparing with attention to detail such as materials, techniques, tools, and vessels so that guests can experience the fun that goes beyond the preconceived notion that this must be done through food. Please enjoy the traditional and energetic dishes of Japan and California produced by Chef Kurobe. \u3010profile\u3011 Keiichiro Kurobe Born in New…<\/a><\/p>\n","protected":false},"author":1,"featured_media":86107,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51,48],"tags":[],"class_list":["post-86115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-en","category-news-en","content-print"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t