Meet Kuro, the layered bar and dining experience bringing an authentic taste of upscale Japanese cuisine to the CBD.
Still yet to visit the land of sake, sushi and sashimi? The arrival of this next dining spot might just be the perfect way to save yourself the airfares. After numerous research trips to Japan, co-owners Alan Wong and executive chef/co-owner Taka Teramoto decided it was time to bring an authentic slice of Japanese dining to Sydneysiders. Hoping to please the taste of locals and destination diners alike, the pair has launched what’s set to be one of Sydney’s most unique venues, Kuro.
Kuro brings together multiple venues under one roof, offering a layered bar and dining experience that feels quintessentially Japanese. Inside the heritage sandstone building of 368 Kent Street you’ll find four dining concepts, Kuro Dining, the Bar, Brew Bar and Teramoto by Kuro. Whilst each delivers a unique experience, all reflect the sense of precision and sophistication the makes the space one of a kind. Expect bespoke interiors created by traditional Japanese craftsmen, including 56 bespoke American oak portal frames that line the Kuro Dining space walls.
The interiors, developed in consultation with the co-owners and Henderson & Co. architects, feels contemporary whilst embracing the Japanese design principle of Wabi Sabi (celebrating imperfection). Expect polished marble table-tops in the dining room, natural brass accents and even an imposing Blossom Chandelier (a custom piece designed with thousands of Capiz shells) luminating the kitchen.
Kuro Dining delivers a curated a la carte menu created by Head Chef Nobu Maruyama (Bar H) and Teramoto, fusing familiar Japanese flavours with the best of Australia’s local produce. In this 40 seat restaurant expect smaller dishes like Wagyu tartare with egg yolk and Jerusalem artichoke chips ($18), Kuro fried chicken with ume and crispy katsuobushi ($16) alongside larger eats such as their showstopping Rangers Valley aged Black Market Angus bee ($120) and aged duck break with black garlic and soy vinegar ($36). Wash it all down with sommelier Wanaka Teramoto’s curated wine list, showing boutique Australian producers who champion minimal intervention winemaking processes.
Head to the Bar for an equally refined experience crafted by the Japanese mixologists spearheading the venue. Fumiaki Michishita and Yasushiro Kawakubo bring simple yet refined cocktails, such as Sober Experience (soba-infused Jameson, kabosu, umami syrup and Absinthe – $25) plus the Lava Flow of Mt. Fuji (Nagakumo, coconut, pineapple, grape, matcha – $25). Get in quick, the bar only seats eight so expect a truly intimate experience.
Serving morning crowds will be Brew Bar, offering specialty house-roasted coffees and teas every weekday from morning through the early afternoon. Expect two single origin brews, matcha sourced from Japan plus a selection of breakfast snacks such as matcha éclairs and Kuro lamington cakes.
Teramoto by Kuro, set to open later this year, will deliver an intimate fine-dining degustation experience to just 10 guests. The menu will be personally presented by Executive Chef Taka Teramoto and Sommelier Wanaka Teramoto. Experience the chef’s table boarding the open kitchen to watch the avant-garde process come to life, will more details soon to be announced.
368 Kent Street, Sydney
Brew Bar: Mon to Fri – 8 am to 3:30 pm
Kuro Dining: Mon to Thur – 6 pm till late, Fri and Sat – 5:30 pm till late
Kuro Bar: Mon to Sat – 4:30 pm till late
Kuro Dining lunch and Teramoto by Kuro will be open later this year with dates and hours to come