KURO’s Kitchen delivers an intimate 6-seat fine dining degustation combining Japanese and European influences.
If you’ve been an Eat Drink Play reader for a while, you’ll be familiar with KURO. This new upscale Japanese restaurant has been one of our favourite new openings, swinging open its doors back in 2019. In fact, if you want to read more about the venue, you can read our review here.
Like so many venues, KURO has been rapidly adapting to the changing conditions of COVID-19, navigating restrictions and lockdown regulations for the past few months. But now, the team are excited to reveal a daring new degustation concept that is set to impress Sydney foodies.
Say hello to KURO’s Kitchen, a 6 seater pop-up fine dining experience housed within the KURO dining room. Hosted by the restaurant’s executive chef Taka Teramoto and the team, this approachable degustation menu focused on root-to-stem cooking, showcasing rustic yet elevated dishes.
The menu is set to combined Japanese and European influences to deliver reimagined classic dishes. The hero of the menu? Get ready for a whole duck, aged then smoked in hay. In fact, this dish is presented whole then deconstructed where the team will cook each part using different techniques. This allows diners to experience and taste different cuts of the meat while also achieving zero waste for the restaurant.
It’s an exciting step forward towards the long-awaiting dining concept, Teramoto (an intimate fine-dining degustation experience serving just 8 guests, which was put on hold due to COVID-19). The venue is hoping this pop-up will give Sydneysiders a taste of this chef’s table concept.
Bookings for KURO’s Kitchen pop-up open from June 22nd, with these degustation dinners launching from July 2nd (running Wednesday to Saturday evenings for just 6 diners per seating). To find out more, click here.
Hero Image Credit: Megann Evans