Edomae-Charcoal-Grill Kemuri Kagurazaka

In atmospheric Kagurazaka, once one of Japan’s geisha districts, the restaurant Kemuri strives to “satisfy not only your stomach but also your heart,” providing warm “omotenashi,” or hospitality. A specialty charcoal-grill restaurant, Kemuri Kagurazaka uses solely black charcoal from Iwate prefecture. As this cooking style allows moisture to dissipate, it coaxes out the purest flavor from the ingredients while enhancing their taste with smoke. Texturally, charcoal grilling also encourages crispness on the outside and a soft and juicy center. Kemuri’s commitment to the finest ingredients and techniques also extends to salt. Kemuri’s house-blend salt is primarily made with Agehama-style salt from Ishikawa prefecture’s Noto Peninsula. Agehama-style salt-making takes up to 18 hours to produce salt, and is one of Japan’s oldest salt-making techniques. Kemuri calls their cuisine “Edo-mae style” as a nod to the careful preparation of Edo-mae sushi. Enjoy the taste of thoughtfully-selected ingredients, prepared with the utmost mindfulness with regard to sourcing and technique. (The food photos are for illustration purposes.)