"California to table" - Bringing the essence of California, a blend of diverse cultures, to Kappo cuisine -
Not only do we aim to serve the natural flavors of seasonal ingredients at their finest, but we also hope to bring to your table the spirit of California, a state that has embraced diversity and boldly incorporated various cultures. We prepare our dishes with the utmost attention to detail, including ingredients, techniques, tools, and tableware, so that our guests can experience the joy of going beyond preconceived notions of what food should be like. Please enjoy Chef Kurobe's dishes, which are full of the traditions and energy of Japan and California.
【Profile】
Keiichiro Kurobe
Born in New York in 1985. The third of five siblings, he grew up helping his busy mother in the kitchen at home and becoming familiar with cooking. He returned to Japan in his upper elementary school years and attended an international school for middle and high school, while at the age of 16 he began working at the Italian restaurant "BICE TOKYO" introduced to him by his parents. In 2005 he moved to San Francisco and met Daniel Humm, the legendary chef at Campton Place who now heads Eleven Madison Park. After working at Ame at the St. Regis, she moved to Luce in 2010, where she served as executive sous chef under Dominique Crenn, the only female chef in the United States to hold three Michelin stars. In 2014, she became executive chef at Chanson, the Royal Blues Hotel in Deerfield Beach, Florida, where she won the first Relais & Chateaux in Florida. She then returned to Los Angeles and served as executive sous chef at Hinoki & the Bird, renowned for its California cuisine with Japanese influences. In 2018, she opened Blackship as executive chef, which was hailed as "Los Angeles' most interesting restaurant" by the L.A. Times. She returned to Japan in 2021 and opened the long-awaited Cali-style ORYOURI YUZAN KEIICHIRO KUROBE in Ginza in July. Growing up between Japan and the United States, Chef Kurobe's cuisine is delicate yet playful, combining the elegance of Japanese cuisine with a Californian edge in flavor and presentation. The restaurant offers a new and surprising gourmet experience with its authentic Japanese atmosphere and California-inspired cuisine. Another attraction is the opportunity to enjoy international conversations with the chef over the counter.
TKG Arancini
Sea bream
Sea Bass
Clay Pot
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Not only do we aim to serve the natural flavors of seasonal ingredients at their finest, but we also hope to bring to your table the spirit of California, a state that has embraced diversity and boldly incorporated various cultures. We prepare our dishes with the utmost attention to detail, including ingredients, techniques, tools, and tableware, so that our guests can experience the joy of going beyond preconceived notions of what food should be like. Please enjoy Chef Kurobe's dishes, which are full of the traditions and energy of Japan and California.
【Profile】
Keiichiro Kurobe
Born in New York in 1985. The third of five siblings, he grew up helping his busy mother in the kitchen at home and becoming familiar with cooking. He returned to Japan in his upper elementary school years and attended an international school for middle and high school, while at the age of 16 he began working at the Italian restaurant "BICE TOKYO" introduced to him by his parents. In 2005 he moved to San Francisco and met Daniel Humm, the legendary chef at Campton Place who now heads Eleven Madison Park. After working at Ame at the St. Regis, she moved to Luce in 2010, where she served as executive sous chef under Dominique Crenn, the only female chef in the United States to hold three Michelin stars. In 2014, she became executive chef at Chanson, the Royal Blues Hotel in Deerfield Beach, Florida, where she won the first Relais & Chateaux in Florida. She then returned to Los Angeles and served as executive sous chef at Hinoki & the Bird, renowned for its California cuisine with Japanese influences. In 2018, she opened Blackship as executive chef, which was hailed as "Los Angeles' most interesting restaurant" by the L.A. Times. She returned to Japan in 2021 and opened the long-awaited Cali-style ORYOURI YUZAN KEIICHIRO KUROBE in Ginza in July. Growing up between Japan and the United States, Chef Kurobe's cuisine is delicate yet playful, combining the elegance of Japanese cuisine with a Californian edge in flavor and presentation. The restaurant offers a new and surprising gourmet experience with its authentic Japanese atmosphere and California-inspired cuisine. Another attraction is the opportunity to enjoy international conversations with the chef over the counter.
TKG AranciniSea breamSea BassClay Pot<
