If you’re anything like me, you love #food hunting and looking for the best fusion fine dining #restaurants, particularly one’s which are #Instagram and #TikTok worthy. In saying this, I stumbled across what I believe to be one of the finest innovative #Japanese flavours fused with fresh #Australian seasonal produce right in the heart of #Sydney at Kuro Bar & Dining.
Image credit: Kuro Sydney
Overall Dining Experience
Dimly lit and tucked away in Kent Street, Sydney, Kuro Bar & Dining was the perfect atmosphere for a small and intimate evening accompanied with great food and unique drinks. The ambience was intimately peaceful, with a low buzz of customers and the friendly chatter of the waiters. The interior has a rustic industrial chic feel to it, providing a more homely and relaxing feel to customers, allowing them to slowly enjoy the 4-course meal. Personally, the dim lighting and chic interior created a more intimate experience for my friends and I to catch up and reflect on both the successes and losses of the year as we dined.
Image credit: Kuro Sydney
If you still aren’t convinced, they were the winner of the one Chef Hat of the 2023 SMH Good Food Guide Awards - so I would recommend booking your table weeks in advance!
There are two different set menus, one at $100 per head, and the other at $150 per head, and a separate menu for drinks. This may not be your typical post work or post uni feed, but it is certainly a must-go experience for exquisite fusion Japanese food. Their drink selection menu is certainly a luxurious one, ranging from your everyday cocktails to those a little more Japan themed, to Japanese rice wines or ‘sake.’ Personally, being a fan of hojicha, which is a type of burnt matcha tea, I ventured out and tried their Hojicha Passionfruit cocktails which certainly did not disappoint. Since it was my friend’s birthday, she received a beautifully swirled ‘happy birthday’ onto her dessert plate and celebrated by singing for her to wrap up the lovely meal. We ordered the $100 Chef selection menu and were most certainly surprised at the variation of food. The dishes were innovative, aesthetically pleasing to the eye and full of intricate flavours, and I would most definitely come back here. If you still aren’t convinced, they were the winner of the one Chef Hat of the 2023 SMH Good Food Guide Awards - so I would recommend booking your table weeks in advance!
Image credit: Kuro Sydney
Snacks and Entrees
We were served snacks as a light refresher and as a preparation for the overall tone of the meal. These ranged from the refreshing burst of cucumber topped with ceviche, through to cooked meats and crisps to top it off. We then got our entrees - the Kangaroo Tataki, and I must admit it was a little daunting eating our native animal. The texture was a little more chewy than regular beef and lamb, however the seasoning was light with a crunchy pine nut topping. A more familiar taste, kingfish carpaccio captured elements of Sydney’s iconic fish market, where raw fish is highly sought after and leaves a memorable impression on all diners. Kuro’s Kingfish was no different, accompanied with light and tangy flavours. Lastly on the entrees were soba noodles, a type of thin Japanese noodle which had a crunchy textured sauce accompanied by the creamy texture of the egg.
Image credit: author
Mains
We were given options for the mains, with two of us ordering the aged duck breast, and the birthday girl decided to splurge and try out the full blood wagyu beef main. The duck breast was delightfully filling and every bite burst with flavour. It was cooked well with crispy skin and a pink interior and mixed well with the sweetness of the cacao sauce. The wagyu plate was a delightful addition, cooked to perfection, with a tender texture that melted in your mouth. Also, despite seeing beef tongue so often, I never garnered the courage to try it until now, in which I was pleasantly surprised to see the delicacy that I had been missing all these years. For lovers of spice, there was a generous amount of wasabi for your dining pleasure.
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Dessert
For those who know me, they would know that I am always on the hunt in Sydney for the perfect hojicha latte, hojicha cake… you get the idea. So, when I saw that hojicha tiramisu was on the dessert menu I was beyond exciting, and it did not disappoint. The texture was silky and creamy, allowing the burnt hojicha flavour to linger in the aftertaste.
Image credit: Kuro Sydney
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