Kuro

Kuro is our new style Japanese restaurant, featuring contemporary artisanal dishes using locally sourced and imported ingredients directly from Japan. Menu items boast bold and complex flavors that are balanced and harmonious and designed with sharing in mind. Inspired by its culinary offerings, Kuro’s beverage program includes handcrafted cocktails using fresh ingredients in modern recipes with hints of classic flavors that are divided into five sections based on the 5 basic tastes – sweet, sour, bitter, salty and umami. Kuro's skillfully crafted menu also includes a selection of gluten-free and vegan dining options. The restaurant serves Japanese imported and local craft beers, Japanese whiskeys, shochu, 30 sake brands, and 110 wine labels.


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Phone

609-449-1000

Hours

Monday

5:30PM - 10PM

Tuesday - Thursday

Closed

Friday - Saturday

5PM - 11PM

Sunday

5PM - 10PM 

Menus

Dinner Menu

Wine/Sake list

Tasting Menu

Dessert Menu



kuro usa today

USA Today's 10 Best Readers’ Choice

Best Hotel Restaurant Winner

Nominations for this award comes from USA Today’s team of expert travel journalists. The winner is then chosen via an online voting process. Kuro features contemporary Japanese dishes made from a combination of local ingredients and items imported from Japan.

Menu

  • Chef's Choice

    Sashimi Omakase

  • Soup

    Miso
    scallions, tofu, wakame

    Spicy Seafood
    mushrooms, shrimp, scallops, dashi broth

    Chawan Mushi
    shrimp, chicken, shiitake, steamed savory custard

  • Donburi

    Waygu
    braised shortrib, onsen tamago, jus

    Wild Mushroom
    mushroom soy dashi, onsen tamago, shichimi

  • Japanese Wagyu Beef

    Hot Stone Ishiyaki | 3 ounce minimum

  • Tempura

    Crispy White Fish
    hazelnut furikake, truffle vinaigrette

    Shrimp
    key lime, garlic aioli

    Softshell Crab
    asparagus, lemongrass aioli

    Chicken Karaage
    japanese fried chicken, togarashi, garlic aoli

    Seasonal Vegetables
    mixed vegetables, carrot salt 

    Scallop Tempura
    yuzukosho yogurt, shiso oil, pickled apple fennel

  • Maki / Hand Roll

    Yellowtail Scallion

    Yellowtail Pepper

    Kuro California

    Shrimp Tempura

    Spicy Tuna

    Spicy Salmon

    Tuna Avocado

    Salmon Avocado

    Eel Cucumber

    Tuna Roll

    Okinawa Roll

    Toro Scallion

    Softshell Crab

    House Vegetable

    Avocado Cucumber

    Uni Shiso


  • Land & Sea

    Braised Beef Short Rib
    shiso, togarashi, soy jus

    Chilean Seabass Miso
    pickled daikon, tamamiso

    Whole Roasted Fish
    sancho salt, spicy oil, karashi miso dressing

    Lobster Nabe
    lobster dashi, mixed vegetables, negi



  • Salad

    Green Goddess
    heirloom tomato, crispy noodle, shiso dressing

    Niwa
    local greens, baby vegetables, kuro dressing

    Soba Noodles
    crispy tofu, karashi miso dressing


  • Zensai

    Kuro Edamame
    black edamame, sea salt

    Shishito Bonito
    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
    smoked bacon, udon noodles, pickled ginger

  • Chilled

    Hokkaido Scallop Sashimi
    yuzu gel, young ginger, sea salt

    Seared Salmon Sashimi
    apple chutney, japanese 12-spice, creamy sesame

    Tuna Avocado Bowl
    yuzu, black garlic ponzu, wasabi lime gel

    Toro Tartar
    miso wasabi dressing, ao nori rice crisp, shaved vegetables

    Hamachi Pepper
    jalapeno ponzu, sea beans

    Seafood Ceviche
    seasonal seafood, sudachi dressing

  • Robata Charcoal Grill (2pc)

    Chicken Momo
    yuzu kosho, olive oil

    Seabass Nori
    bonito flakes, roasted garlic aioli

    Beef Negima
    sliced ribeye, scallions, yakitori

    Pork Belly
    cinnamon tomato jam, yakitori, scallions

    Miso Eggplant
    tomamiso, sesame

    Beef Shishito
    tenderloin, ichimi jus

    Shrimp
    pickled shallot, champagne aioli

    Chicken Negi
    yakitori, sancho pepper

    Ribeye Skewers
    pine nut miso sauce, sesame

  • Sushi / Sashimi (1pc)

    Maguro
    tuna

    Chu Toro
    rich tuna belly

    Otoro
    richer tuna belly

    Sake
    salmon

    Hamachi
    yellowtail 

    Tako
    octopus

    Ebi
    shrimp

    Botan Ebi
    spot prawn

    Kani
    king crab

    Japanese Uni
    sea urchin

    Ikura
    salmon roe

    Tobiko
    flying fish roe

    Tamago
    sweet omelette

    Unagi
    fresh water eel


kiiro

Kiiro

Sour

Kiiro offers up an interesting mix of shishito japanese whiskey, and lemon.

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Meet The Chef

Shingo Inoue

Shingo Inoue, Executive Sushi Chef at Kuro

Born in Osaka Japan, Chef Inoue holds more than 40 years of experience at some of the best Sushi restaurants around the world including Australia, Hawaii, California, and Florida. He has been with Hard Rock Atlantic City since its opening in 2018. Chef Inoue loves to travel and became a sushi chef in part because it would allow him to see the world.
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