Jun Kurogi

The Path

Before Kurogi became the name on the door, Jun Kurogi trained at Kyomi, where the basics of his craft were laid down with patience, discipline, and intent. That training still shows in the way he works now: measured, exacting, and alert to the internal logic of the kitchen. Since 2010, he has served as the owner and chief cook of Kurogi, guiding the restaurant with the same steady control that marked his formation. The movement from apprentice to owner-chef reads as a controlled progression, built on rigor and a clear working purpose.

The Work Today

At Kurogi, the day starts with the ingredients, not a fixed script. The kitchen works on a daily, ingredient-led rhythm, and Jun Kurogi states it plainly: “We handpick the best ingredients daily from all over Japan and we base the menu on those daily ingredients.” The menu stays in motion: “So the menu is constantly changing.” That approach keeps the room responsive to season and supply, with the menu shaped by what arrives that day rather than by repetition. The service format carries that same directness into the dining room. “We prepare and cook the food live in front of our customers,” Kurogi says, placing the kitchen in view and making the act of cooking part of the meal itself. The result is a style that depends on control, timing, and proximity: kappo discipline, applied in public, with the day’s produce setting the terms.

Signature

Jun's signature dishes include Tokyo Kappo.

In Their Words “We handpick the best ingredients daily from all over Japan and we base the menu on those daily ingredients.” “We prepare and cook the food live in front of our customers.”

Acclaim

Jun's honors include Michelin Guide Tokyo star (2011) and Gault & Millau 4 toques.