01
Rice
Warm to the hand, exact in grain, sharpened by a vinegar blend that changes with the weather.
Contemporary Sushi / Europe
The art of
a perfect cut.
Seasonal fish, warm rice and Japanese precision presented through a contemporary European dining experience.
Open tonight
Tuesday — Sunday
Tuesday — Sunday
Counter / 14 seats
Omakase / 2 places
Omakase / 2 places
4.9 / 5 guest rating
Private room / available
Private room / available
BLUEFIN / KNIFE / 19:42
01
Dining moment / first cut
Three elements.
No distraction.
02
Sea
Daily selection from European waters, with singular Japanese imports when there is no equal closer to home.
03
Precision
A knife angle, a pause, the pressure of a palm. The details make the counter feel effortless.
02
Live counter / tonight’s sequence
Tonight’s
omakase.
04
Traceability wall / water to counter
From water
to counter.
ES / Mediterranean / line caught
Bluefin Tuna
A mineral, deeply savoury fish that asks for the simplest handling.
Akami / Chutoro / Otoro05
The hand behind the counter
Technique, held
lightly.
Chef Ren Takamori / executive chefRen
Ren
Takamori
Trained in Tokyo and Osaka, then shaped by twelve years in Copenhagen, Paris and London. Ren’s work is about making a difficult thing appear unforced.
“The fish is already complete. Our job is to listen to its temperature.”
01 / Tokyo
Foundation02 / Osaka
Counter craft03 / Copenhagen
Seasonality04 / Paris
Service05 / London
KURO SORA
Foundation02 / Osaka
Counter craft03 / Copenhagen
Seasonality04 / Paris
Service05 / London
KURO SORA
A small study / the anatomy of nigiri
One piece.
Seven decisions.
01 / Layer study
Fish cut
Each slice is tuned for fibre, fat and temperature. The knife enters once, without sawing, leaving a clean surface that feels softer on the tongue.
Technique / single draw
Temperature / 8°C
Texture / silk / clean finish
Temperature / 8°C
Texture / silk / clean finish
06
Sake and cocktails / pour with purpose
A pairing has
a point of view.
Preferred flavour?
Your sushi?
Dry or sweet?
Pour type?
Pairing assistant / readyTell us
Tell us
your taste.
Four small decisions, one useful recommendation.
07
Private dining / a room beyond the counter
A room beyond
the counter.
One table.
Entirely yours.
Chef-led omakase, a separate entrance and a dedicated host for intimate dinners and brand occasions.
- Private counter / 12 guests
- Main room / 28 guests
- Minimum spend / €3,500
- Drinks pairings
- Custom menu
- Audio visual support
- Floral styling
- Photography
Season at the counter / four editions
The menu is
never still.
March — May / bright and saline
Spring
Sakura trout, peas, young ginger and a fragile, aromatic sake.
Highlight / trout aburi08
Guest notes / verified bookings
After the
last course.
KURO SORA NOTES / journal
09
Find the counter / London EC1
Come in from
the city.
12 Ash Street
London EC1
+44 20 8058 0720
hello@kurosora.example
WhatsApp / +44 7786 500 198
Open now
Monday / closed
Tuesday–Thursday / 17:30–23:00
Friday–Saturday / 12:00–14:30 · 17:30–23:30
Sunday / 12:00–21:30
Nearest station / Old Street, 4 mins
Parking / NCP Finsbury Square
Accessibility / step-free entrance, accessible WC
Dress / relaxed, considered
Monday / closed
Tuesday–Thursday / 17:30–23:00
Friday–Saturday / 12:00–14:30 · 17:30–23:30
Sunday / 12:00–21:30
Nearest station / Old Street, 4 mins
Parking / NCP Finsbury Square
Accessibility / step-free entrance, accessible WC
Dress / relaxed, considered
A considered answer begins here
Ask us
anything precise.
Reservation support / allergies / press / partnership
A table begins with a conversation.
For an allergy note, a special occasion or an idea that does not fit a booking field, write to our hosts.