Chef Taka Teramoto lures you back to Kuro with two fresh tasting menus melding Japanese flavours and Australia’s esteemed produce.
Since opening in 2019, Kuro has cemented itself as one of Sydney’s best Japanese restaurants. You’ll find it in Sydney CBD, amongst the cascading greenery on Kent Street and within a heritage sandstone building that has a sense of grandeur. The 40-seater space is luxe with marble table tops, brass accents and Japanese elements including pottery from Kyoto, Kintsugi (the concept of piecing together something broken with gold), and 56 bespoke oak portal frames that line the Kuro Dining walls. This all sets the mood for the refined, Japanese-esque experience to come.
Co-owners Alan Wong and Taka Teramoto (also Executive Chef) travelled to Japan numerous times before grasping exactly the kind of Japanese dining experience they wanted to bring back to Sydney. They want to reflect the sense of precision and sophistication that comes with Japanese dining while heroing the incredible produce Australia has become known for.
Teramoto has created tasting menus that seamlessly meld Japanese flavours and culinary techniques with the highest quality produce from around the county, and the occasional interlude of native ingredients. The menu is constantly evolving to reflect the best seasonal ingredients and his creative flair. The experience is brought to life by an incredible team of Japanese talent who share the same philosophy when it comes to Japanese hospitality. This includes Mixologist Fumiaki Michishita who comes with a cheeky grin and accolades from his time at Bar Triad (World’s Top 25 Bars), Jeremiah and Bar Tram (both in Tokyo).
Begin on dishes like Kuro Fried Chicken with nori and confit lemon, Seared Kingfish Sashimi with umeboshi, kaffir lime and daikon, Kangaroo Tataki with pine nuts, kombu oil and mushroom, and Inaniwa Udon with white sesame tantan and aroma oil. For mains, dishes could include Aged Duck Breast with oabica cacao, Full Blood Wagyu MBS+9 with early grey and pickled pumpkin, and Saikyo Marinated Murray Cod with mussel and Chinese cabbage. The degustation doesn’t stop there with desserts like Pain d’epice with blood orange, chocolate and hazelnuts.
After your meal, take a seat at the bar and let Michishita put on a show as he shakes you a signature cocktail. Don’t Spill The Beans isn’t your usual espresso martini with Diplomatico Reserva Exclusiva Rum and their house blend secret mix, but the real showstopper is The Royal Alexander with Hennessy XO, amazon cacao, thickened cream, Benedictine Chestnut Syrup and a rim of Tasmanian black truffle salt. If wine is your nightcap of choice, the team have curated a wine list showing boutique Australian producers who champion minimal intervention winemaking processes.
A memorable, modern Japanese dining experience is to be had at Kuro.
Kuro is open Tuesday – Thursday from 6pm – 11:30pm and Friday & Saturday from 12pm – 3pm & 5:30pm – 12am. Find out more here.