Thanks for visiting Kuro Sushi, the newest addition to the vibrant dining scene in Bellevue, WA.

We are a modern sushi restaurant founded by Joey with Yujin, a seasoned sushi chef with over 20 years of experience in the art of crafting exquisite sushi.
At Kuro Sushi, we are passionate about delivering a fresh and innovative dining experience tailored to a young and adventurous audience. Our goal is to introduce the flavors of authentic Japanese cuisine in a modern and approachable way, appealing to both sushi connoisseurs and those new to the world of sushi.

Yujin's expertise in sushi shines through in every dish we serve.

From traditional nigiri and sashimi to creative sushi rolls, each piece is meticulously prepared with precision and artistry. We source the finest and freshest ingredients, working closely with local suppliers to ensure the highest quality and sustainability.

Beyond our exceptional sushi offerings, we also provide a variety of Japanese-inspired dishes to satisfy different palates. From delectable appetizers to hearty ramen bowls, our menu offers something for everyone. We believe that exploring new flavors and textures is an exciting culinary journey, and we invite you to embark on that journey with us.

At Kuro Sushi, we strive to create a warm and inviting ambiance where you can relax and enjoy your dining experience. Our friendly and knowledgeable staff is here to guide you through our menu, offering suggestions and answering any questions you may have. We want your visit to be not only a delightful culinary experience but also a memorable one.

We are thrilled to be a part of the Bellevue community and look forward to becoming your go-to destination for exceptional sushi. Thank you for choosing Kuro Sushi, and we can't wait to serve you our masterfully crafted creations that combine tradition with innovation.

Kombujime 昆布締め

Kombujime (昆布〆/昆布締め) is a technique used to enhance the taste of sashimi fish through ageing the fish between two sheets of kelp (Kombu/昆布). This technique is typically applied to white flesh fish (Shiromi/しるみ/白身) such as sea bream or flounder. This is because white flesh fish tends to have a more subtle flavour and has a greater focus on its texture. By applying the Kombujime technique, the texture of the fish softens and the glutamates from the kelp transfer over to the fish, accentuating its flavour. The Kombujime technique was first invented in Toyama prefecture (富山県) when large amounts of dried kelp was sent there via traditional ships (北前船) from Hokkaido.

As the technique spread around Japan, it was incorporated into Edomae (江戸前) sushi. Edomae in a way translates to “in front of Tokyo Bay” but is now used to describe the Tokyo style of sushi. As with all fish ageing, the point of the technique is to improve the flavour and texture of the fish. However, the change in texture can sometimes be that of personal preference, which can be seen in the raw fish eaten in Southern Japan and South Korea, where raw fish is consumed straight after killing, retaining a very chewy texture and not a lot of fishy taste.

This technique uses fish fillets instead of entire fishes in order to maximise the surface area exposed to the kombu. The kombu is typically dried in Hokkaido before being sold and needs to be soaked in liquid to soften it. Some higher-end establishments soak the kombu in 100% sake solution but you can dilute it down with water or just use 100% water. The advantage of using 100% water is that the remaining soaking liquid is basically kombu dashi. To allow for a more gradual absorption of the kombu flavour, the skin of the fish fillets are not removed. Instead, they are quickly splashed with boiling water to lightly cook the skin, making it soft enough to be eaten.

Never miss an update

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

15100 SE 38TH SUITE 305A, ST BELLEVUE, WA 98006

(425) 530-6316