01 / ABOUT THE PLACE
About this place
The snow crab and avocado in consommé jelly brings together sweet crab meat and smooth avocado under an amber consommé patiently drawn over several days. A long-standing fixture on the menu, this chilled starter illustrates the exacting kitchen craft at Kururu (クルル), a French restaurant in Kanda-Surugadai. Lifted by the spoonful alongside a chilled glass, the clarified broth yields a clean, gentle savoriness.
The à la carte selection offers an ample lineup of wine-friendly starters, such as house-made pâté de campagne, assorted charcuterie, and thick-cut house-smoked salmon. Substantial mains highlight classical French technique, including braised or roasted Masuda beef from Gunma Prefecture served with ancient-grain rice risotto, as well as Dombes quail and foie gras baked in pastry. Wines can be matched to the meal by the glass, carafe, or bottle according to preference.
With limited seating, the dining room provides a tranquil setting where meals progress unhurriedly with table service. The dining experience shifts comfortably between lunch and dinner, accommodating relaxed multi-course sets at midday or leisurely evenings centered on chosen plates and bottles. Finishing with dessert and warm coffee allows diners to take their time through every thoughtfully executed course.
