Nissui Corporation (President and CEO: Teru Tanaka, Headquarters: Minato-ku, Tokyo) is once again teaming up with dancyu Shokudo, produced by the food magazine dancyu (President Inc.), inside the Yaekita Shokudo food hall on the first floor of GranSta Yaekita at JR Tokyo Station. From July 28 to August 10, 2026, the restaurant is serving the Summer Kurose Buri Katsu Set Meal for a limited time and in limited quantity, made with ikijime Kurose buri raised by Nissui Group company Kurose Suisan Co., Ltd. Customers who order any other item from the menu can also try a small bowl of Kurose buri sashimi, offered free to the first 70 people each day.
Summer Kurose Buri Katsu Set Meal (limited quantity)
Price: ¥2,180 (tax included)
Contents: A trio of buri katsu, buri ume-shiso fry, and buri croquette, served with Kurose buri sashimi, a small side dish, pickles, rice, and miso soup.
Nissui's ikijime Kurose buri is a farmed yellowtail with rich flavor year-round, prized for its consistent quality in every season. This year's Summer Kurose Buri Katsu Set Meal was created for those wanting to enjoy the elegant richness of Kurose buri during the summer months.
The Three Kinds of Buri Katsu
Buri Katsu: Made from the well-marbled back cut of Kurose buri, this cutlet has a light, crisp coating around a fluffy, tender center, with fine marbling that melts into a delicate richness.
Buri Ume-Shiso Fry: Made from the fattier belly cut, this fry pairs pickled plum and shiso leaf with the richness of the buri's fat for a refreshing balance. It also goes well with grated daikon radish.
Buri Croquette: Meat from the head and bones is roasted in the oven until fragrant, then flaked and mixed with mashed potato and house-made béchamel sauce to make the croquette.
About Kurose Buri
Kurose buri is known for its fine marbling, well-balanced richness, and refined flavor, and its popularity has been spreading internationally in recent years. Since exports began in 2019, growing recognition of its taste and quality has driven export volumes to more than five times their original level, with strong demand particularly across European countries such as Italy. Its quality fat is said to pair well with Western cuisine, drawing interest not only from sushi restaurants but also from restaurants abroad.
As global demand for seafood continues to grow, aquaculture plays an increasingly important role in supplementing the limited supply of wild-caught fish. Through this collaboration, in-store posters and table-top materials introduce Kurose buri's fully closed-cycle aquaculture, which does not rely on catching wild juvenile fish, along with the effort behind producing flavorful buri year-round.
Where to Find It
dancyu Shokudo
Yaekita Shokudo, 1st floor of GranSta Yaekita, inside JR Tokyo Station
Sale period: July 28 to August 10, 2026, while supplies last
dancyu web feature: https://dancyu.jp/read/2026_00010599.html
