Kuro Menu
Japanese RestaurantKuro at 1000 Boardwalk in Atlantic City is an upscale Japanese craft kitchen centered on contemporary dishes made for sharing. The menu combines premium sushi, sashimi, nigiri, donburi, tempura, seafood, robata charcoal-grilled specialties, and exceptional Japanese Wagyu. Ingredients are locally sourced or imported directly from Japan, supporting clean, fresh flavors with thoughtful contrasts of citrus, miso, sesame, spice, and umami.
Signature choices range from Hamachi Pepper and Toro Tartar to Chilean Seabass Miso, Wagyu Ribeye, and chef-selected omakase. Prices reflect the fine-dining setting: many starters and smaller plates fall around $15-$34, while premium entrées and Wagyu selections rise considerably higher. Portions are especially appealing when several plates are ordered for the table.
Vegetable robata, tofu, mushroom dishes, salads, and other lighter selections broaden the menu, while Kuro specifically offers vegan and gluten-free options. The beverage program is equally polished, featuring sake, Japanese whisky, craft beer, wine, and cocktails inspired by sweet, sour, bitter, salty, and umami flavors. Kuro is primarily a dinner destination rather than a breakfast or lunch restaurant, making it particularly well suited to date nights, celebrations, and sophisticated group meals.
Menu Highlights
Hamachi Pepper
Silky yellowtail gains brightness and gentle heat from jalapeño ponzu and serrano pepper, creating a fresh, lively sashimi plate.
Toro Tartar
Rich tuna is balanced with miso-wasabi dressing and crisp aonori rice, offering creamy, savory, and crunchy textures in each bite.
Chilean Seabass Miso
Luxurious seabass is paired with pickled daikon and tamamiso, delivering a delicate combination of sweetness, umami, and acidity.
Wagyu Ribeye
Premium beef served with takuan, sansho sea salt, and shiso chimichurri makes this one of the menu’s most indulgent choices.
Wagyu Donburi
Tender braised short rib, onsen egg, and savory jus create a comforting rice bowl with deep beef flavor and a silky finish.
Chicken Karaage
Japanese-style fried chicken combines a crisp exterior with juicy meat, accented by shichimi and creamy garlic aioli.
Yuzu Tart
Bright citrus filling, delicate sugar dough, and strawberry compote provide a refreshing sweet-tart finish to the meal.
Top Menu Categories
Appetizer/Zensai
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Kuro Edamame
Black edamame, sea salt
US$7.00 -
Shishito Peppers
Parmesan, soy, bonito flakes
US$7.00 -
Crispy Brussels Sprouts
Pears, chives, soy-honey
US$8.00 -
Wagyu Tacos
Spicy cilantro, soy shallots, aji amarillo aioli
US$16.00 -
Tuna Crispy Rice
Spicy tuna, caviar
US$16.00 -
Yakiudon
Berkshire pork, udon noodles, pickled ginger
US$12.00
Tempura
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Crispy White Fish
Hazelnut furikake, truffle vinaigrette
US$14.00 -
Shrimp
Key lime, garlic aioli
US$17.00 -
King Crab
Sweet potato, espelette pepper
US$24.00 -
Chicken
Cucumber, daikon, togarashi, garlic aoli
US$13.00 -
Seasonal Vegetables
Mixed vegetables, carrot salt
US$14.00 -
Softshell Crab
Asparagus, lemongrass aioli
US$22.00
Robata Charcoal Grill
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Chicken Momo
Yuzu kosho, olive oil
US$8.00 -
Seabass Nori
Bonito flakes, roasted garlic aioli
US$12.00 -
Beef Negima
Sliced ribeye, scallions, yakitori
US$14.00 -
Pork Belly
Berkshire pork, scallions, ginger, miso glaze
US$11.00 -
Miso Eggplant
Tamamiso, sesame
US$7.00 -
Beef Shishito
Tenderloin, ichimi jus
US$11.00 -
Shrimp
Pickled shallot, champagne aioli
US$11.00 -
Chicken Breast
Shiso leaf, pickled plum sauce
US$8.00
Salad
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Green Goddess
Heirloom tomato, crispy noodle, shiso dressing
US$13.00 -
Niwa
Local greens, baby vegetables, kuro dressing
US$10.00 -
Mushroom Katsuo
Sauteed mushrooms, arugula, tosazu dressing
US$14.00
Maki / Hand Roll
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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
US$14.00 -
Uni Shiso
US$18.00 -
Salmon Roe
$
Land & Sea
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Wagyu Donburi
Braised shortrib, onsen tamago, jus
US$22.00 -
Braised Beef Shortrib
Shiso, togarashi, soy jus
US$42.00 -
Chilean Seabass Miso
Pickled daikon, taramiso
US$34.00
Chilled
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Hokkaido Scallop Sashimi
Yuzu gel, young ginger, sea salt
US$16.00 -
Seared Salmon Sashimi
US$17.00
Soup
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Miso
Scallions, tofu, wakame
$ -
Spicy Seafood
Mushrooms, shrimp, scallops, dashi broth
US$9.00 -
Chawan Mushi
Shrimp, chicken, shiitake, steamed savory custard
US$8.00
Sushi / Sashimi
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Tuna
US$5.00 -
Chu Toro Rich Tuna Belly
US$10.00 -
Otoro Richer Tuna Belly
US$12.00 -
Salmon
US$5.00 -
Yellowtail
US$5.00 -
Wild Yellowtail
US$8.00 -
Octopus
US$4.00 -
Shrimp
US$3.00 -
Spot Prawn
US$7.00 -
King Crab
US$8.00 -
Sea Urchin
US$15.00 -
Salmon Roe
US$4.00 -
Flying Fish Roe
US$3.00 -
Sweet Omelette
US$3.00 -
Fresh Water Eel
US$5.00
Whiskey Dinner
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5 Course Japanese
$
Others
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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.
$
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