Kuro is the newest culinary addition to the Seminole Hard Rock Hotel & Casino in Hollywood, Florida. This chic, open-air eatery is taking classic, Japanese cuisine to new heights with a unique menu that puts bold flavors on display.
At the helm is Executive Chef Alex Becker, formerly of world-renowned restaurants, Katsuya and Nobu. Becker is committed to utilizing locally sourced ingredients, as well as specialty items imported from Japan, to ensure that only the freshest produce and highest quality cuisine make it to the tables at Kuro.
He and his team are crafting dishes that are grounded in Japanese tradition, yet highly conceptual and innovative in their execution. Each dish is fashioned in kaiseki-style dining, which places an emphasis on a multicourse, sharing experience.
Each course is designed to bring a new element to the palate; guests should expect to experience a wide range of flavors, textures and techniques before the night is done. The courses begin with lightest fare and progress gradually towards spicier, richer dishes.
Popular salads include the Niwa Salad with local greens, baby vegetables and Kuro dressing, as well as the Mushroom Katsuo with sautéed mushrooms, arugula and tosazu dressing. As the courses progress, stand out dishes include the Wagyu Tacos, with spicy cilantro, soy shallots and aji Amarillo aioli, and the Beef Negima, a ribeye with scallions and yakitori glaze.
At Kuro, servers double as culinary advisors, gathering taste preferences from their guests and providing personalized recommendations regarding course, drink and dessert selections. What results is a comprehensive and vibrant dining experience that can only be provided by master artisans.
Kuro’s handcrafted cocktails are divided into five flavor categories: sweet, savory, bitter, salty and umami. Popular selections include a rum-based cocktail with yuzu, watermelon, Thai basil, fennel, syrup and togarashi, as well as a scotch-based cocktail with sea salt, cucumber, lime juice and dry vermouth. Accompanying the specialty drinks are an assortment of imported, Japanese whiskeys, wines and craft beers.
Pastry Chef Ross Evans has developed a dessert menu that embraces the theme of innovation, while remaining loyal to the clean flavors and technical precision of Japanese cuisine. One of Evans’ most popular desserts is the Chocolate Hazelnut Bar, which utilizes three kinds of chocolate with a hint of fresh raspberry and topped with a dark chocolate ganache.
The interiors of Kuro are shocking in scale, concept and design. Upon entering through the lobby of the resort, guests are greeted by a wall comprised of 100,000 hand-placed sea shells. The oceanic theme carries subtly into each room; drift wood crafted to imitate waves stretch across the ceiling of the main dining room, giving incredible dimension to the space.
High ceilings and warm lighting provide a fairytale-like atmosphere perfect for date night. The dreamy ambiance features a monochromatic palette of warm bronzes, beiges, golds and whites. Natural elements of wood, stone, and water adorn the room and bring a classic, Japanese feel to an otherwise contemporary design.
The sprawling dining room features floor-to-ceiling windows with a view of the resort’s lush pool area. Dinner at Kuro becomes an interactive experience with open views of the kitchen, lounge, sushi bar, and alfresco dining patio. Round tables promote conversation, as well as the sharing of courses.
The main dining room seats 140; additional rooms include a lounge, a bar, an outside patio and two private rooms. The Chef’s Table seats 30 guests, all of whom receive a unique, personal kaiseki dinner. All in all, Kuro is the perfect destination for guests who seek the highest quality service, as well as a social, interactive dining experience.
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