01 / ABOUT THE PLACE
About this place
Centered on coastal catches from Sanriku, Kerasse Tokyo brings pristine seafood straight to the table. A natural place to begin is with the plump oysters. Guests can enjoy them raw with a squeeze of fresh lemon to highlight their smooth, briny sweetness, or choose from baked preparations such as garlic-herb bourguignonne butter, rich sea urchin cream, or crisp panko-breaded deep-fried oysters. Colorful carpaccio, plated with seasonal vegetables and sauces tailored to each fish, sets an equally lively tone for the opening toast.
The dish many come specifically to taste is the signature spaghetti in fresh sea urchin cream sauce. Rich cream and the natural sweetness of uni coat the noodles thickly; diners often use warm bread or house-made rice-flour focaccia to savor every drop left on the plate. Beyond marine fare, the kitchen prepares hearty meat courses featuring Michinoku Hidakami beef raised in Tome, Miyagi Prefecture, including ribeye steaks and mixed meat platters that celebrate Tohoku's land and sea together.
The dining room maintains a relaxed, welcoming mood where guests can settle into table seating and explore wine pairings alongside the menu. Booking a table for dinner makes it easy to unwind and spend an unhurried evening over these regional specialties.
