Housed within a heritage-listed hall on Kent Street, the open space has been divvied up into different moods: a brew bar for early morning risers, a bar to watch and sip Japanese mixology at its finest, a dining room for dinner à la carte, and Teramoto by Kuro—a 10-seat only degustation experience where you’ll watch chef and co-owner Taka Teramoto (previously at Michelin-starred Restaurant Pages, Paris and Florilège, Tokyo; Waqu, Sydney) work his magic in the kitchen.
In the front window, a wide four-metre-long bench plays a double act. By day, it’s where you’ll find the brew bar’s coffee machine, featuring speciality coffees and teas, matcha eclairs and Kuro’s (bloody delicious) sesame lamingtons. In a feat of divine custom engineering, a flick of the switch sees the coffee machine sink beneath the concrete bench—so at night the bench becomes a communal dining table for up to 14.
For lunch and dinner, The à la carte menu has been created by Head Chef Nobu Maruyama (Bar H) and Teramoto with innovation and sustainability front of mind. Elements of traditional Japanese cooking are made unique with Australian ingredients and fresh, innovative ideas.
Small dishes look like wagyu tartare, egg yolk and Jerusalem artichoke chips, Kuro fried chicken katsuobushi and charred edamame with hichimi salt.
Sides of meat and whole fish are aged in-house resulting in the 5+ marble score. If you’re feeling super adventurous, there’s also braised beef tongue stacked with pickled onion and miso red wine.
For dessert, your in for aforementioned loaded matcha eclairs crème brûlée with matcha crumble and dates, or an impressive Daifuku mochi with coconut parfait, confit strawberry and desert lime.
To drink, the curated 120-strong wine list focuses predominantly on boutique, Australia producers. You’ll also find an epic selection of sake, umeshu and Japanese beers.
Kuro’s cocktails are a must-do—master Japanese mixologists Fumiaki Michishita and Yasushiro Kawakubo are Tokyo natives with a flair for the theatrical. And like everything else at Kuro, cocktails are refined and innovative. Four pages cover Japanese inspiration, Australian inspiration, classics and mocktails.
“Lava Flow of Mt. Fuji” is a matcha-flavoured tropical cocktail inspired by the classic pina colada, with smoky hues a nod to sleeping volcano Mt. Fuji. “Green Hour” is made with G’Vine Floraison gin, Absinthe, dry vermouth, granny smith and dill, and is served with apple-shaped ice and house-made champagne cordial.
Image credit: Megann Evans