Sushi

Silence between
slicing fish.

Edomae sushi as it originated in Tokyo — fish aged for days, not hours, rice with red vinegar, one piece after another from the master's hands. Without haste, without compromise.

8years at one counter

26types of fish seasonally

4.9average guest rating

A small bar where every piece counts.

Kurogane is not a restaurant, it is a counter. Twelve seats, one chef, and a guest who sees every move of the knife. We do not serve plates — we serve pieces, one after another, in a rhythm set by the fish, not the kitchen.

We select the fish every morning, cook the rice to order for each service, and grate wasabi from a fresh rhizome right at the table. Everything else is silence and focus.

"Good sushi is not served quickly. It is served at the right time." — Kenji Mori, chef

First · Course 01

Nigiri握り — fish on rice

Edomae classic. Slice of fish pressed on warm rice with red vinegar, a pinch of wasabi in between.

Toro — fatty tunamaguro · aged 5 days€6.40

Salmon sanshoflame-torched€3.80

Sea eelanago · sweet glaze€4.80

Second · Course 02

Sashimi刺身 — pure fish

No rice, no extra garnishes. Thin slices, shiso leaf, freshly grated wasabi and soy sauce aged in cedar.

Sea bass · sea bass5 slices€7.20

Tuna chu-toromedium fatty€9.60

Daily mix — 9 sliceschef's selection€15.60

Third · Course 03

Maki & rolls巻き — rolled in nori

Hand-rolled rolls. From thin hosomaki with one ingredient to richer rolls with Prague sesame.

Hosomaki cucumber6 pcs€3.40

Spicy tuna roll8 pcs · homemade chili mayo€6.60

Eel & avocado8 pcs · unagi glaze€7.80

Fourth · Course 04

Omakaseお任せ — leave it to us

Tasting menu not determined by you, but by the fish and the chef. Served piece by piece directly from his hands onto your plate.

Omakase "Mori" — 12 piecesapprox. 75 minutes€51.60

Omakase "Kurogane" — 18 piecesapprox. 110 minutes · seasonal€79.20

Sake pairing4 samples for tasting€19.60

Fifth · Course 05

Drinks & dessert締め — conclusion

End of service. Warm and cold sake, Japanese beer and a dessert that erases the last touch of salt.

Junmai sake 0.18 lserved chilled€8.80

Matcha tiramisuhomemade€5.80

Yuzu sorbetcitrus finish€3.80

Kenji Mori

He trained in Osaka, cut fish for ten years in Tokyo's Tsukiji district, and since 2016 has been behind the counter at Kurogane in Prague. He selects the fish personally every morning and never serves it before it has ripened to the right flavor.

At the counter, he doesn't speak unnecessarily. He watches how you eat and adjusts the pace to you — the next piece arrives exactly when it's time.

"Knife, rice, and silence. The rest is just impatience."

Kenji MoriChef & Owner

Seat at the counter.

The counter has only 12 seats and we serve omakase in two evening sessions. We recommend booking at least two days in advance.

Silence between
slicing fish.

A small bar where every piece counts.