Kuro Menu

Kuro Edamame

Black edamame, sea salt

Shishito Peppers

Parmesan, soy, bonito flakes

Crispy Brussels Sprouts

Pears, chives, soy-honey

Wagyu Tacos

Spicy cilantro, soy shallots, aji amarillo aioli

Tuna Crispy Rice

Spicy tuna, caviar

Yakiudon

Berkshire pork, udon noodles, pickled ginger

Crispy White Fish

Hazelnut furikake, truffle vinaigrette

Shrimp

Key lime, garlic aioli

King Crab

Sweet potato, espelette pepper

Chicken

Cucumber, daikon, togarashi, garlic aoli

Seasonal Vegetables

Mixed vegetables, carrot salt

Softshell Crab

Asparagus, lemongrass aioli

Chicken Momo

Yuzu kosho, olive oil

Seabass Nori

Bonito flakes, roasted garlic aioli

Beef Negima

Sliced ribeye, scallions, yakitori

Pork Belly

Berkshire pork, scallions, ginger, miso glaze

Miso Eggplant

Tamamiso, sesame

Beef Shishito

Tenderloin, ichimi jus

Shrimp

Pickled shallot, champagne aioli

Chicken Breast

Shiso leaf, pickled plum sauce

Green Goddess

Heirloom tomato, crispy noodle, shiso dressing

Niwa

Local greens, baby vegetables, kuro dressing

Mushroom Katsuo

Sauteed mushrooms, arugula, tosazu dressing

Yellowtail Scallion

Yellowtail Pepper

Kuro California

Shrimp Tempura

Spicy Tuna

Spicy Salmon

Tuna Avocado

Salmon Avocado

Eel Cucumber

Tuna Roll

Tuna Belly Scallion

House Vegetable

Avocado Cucumber

Softshell Crab

Uni Shiso

Salmon Roe

Wagyu Donburi

Braised shortrib, onsen tamago, jus

Braised Beef Shortrib

Shiso, togarashi, soy jus

Chilean Seabass Miso

Pickled daikon, taramiso

Hokkaido Scallop Sashimi

Yuzu gel, young ginger, sea salt

Seared Salmon Sashimi

Miso

Scallions, tofu, wakame

Spicy Seafood

Mushrooms, shrimp, scallops, dashi broth

Chawan Mushi

Shrimp, chicken, shiitake, steamed savory custard

Tuna

Chu Toro Rich Tuna Belly

Otoro Richer Tuna Belly

Salmon

Yellowtail

Wild Yellowtail

Octopus

Shrimp

Spot Prawn

King Crab

Sea Urchin

Salmon Roe

Flying Fish Roe

Sweet Omelette

Fresh Water Eel

5 Course Japanese

Kaiyo "The Single" 7 Year

"The single" whiskey from kaiyo is a 7 year old malt whiskey, made on a coffey still in japan, and aged in bourbon barrels before spending 6 months aging on the ocean in japanese mizunara oak. The constant rocking pulling out the oaks delicate fruity and floral flavors. Vanilla, honey, floral and hints of spice and coconut. A honey note lingers on the finish.

Kaiyo The Sheri

The sheri is a limited release, a once in a lifetime whisky consid- ered by kaiyo's master blender to be the finest work of his ca- reer. Aged in a combination of mizunara oak, oloroso sherry, and pedro ximenez sherry casks. Bottled at 46% abv and non chill-filtered. Only 450 cases produced.

Iwai Tradition

Blended whisky comes from both malt and grain. It's distilled at japan's highest distillery, mars shinshu distillery. The whisky is named after kiichiro iwai, known as "the silent pioneer of japan whisky," and the former mentor of masataka taketsuru, the founder of nikka and suntory whisky. On the nose are sherried notes, peat and malt. The palate is peppery with flavors of ripe cherry, honey and toffee with a beautiful ginger spice. The finish is long, crispy and rounded.

The Yamazaki 12 Year

Yamazaki 12 year has a rich, full-bodied mouthfeel which is surprising for its age. This whiskey is aged in a combina- tion of american, spanish, and japanese oak barrels, adding influences from all three types of barrels and it definitely shows up on the palate. Warm apricot jam, vanilla wafer, and berry flavors dance over the palate while an undercurrent of spice runs just underneath the surface flavors providing complexity and depth.