Kuro
Governor Murphy's Executive Order restricts the services of indoor food & beverage service, including alcohol on gaming floors between the hours of 10pm and 5am.
Takeout will be available at after 10pm. Drinks and cocktails will be available outside at Balcony Bar, check the hours of operation here.
Last Seating: 8:30PM
Last Call: 9:30PM
Takeout available
For available takeout or outdoor dining options, please click here.
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.
Menu
ZENSAI
Kuro Edamame | 6
black edamame, sea salt
Shishito Bonito | 7
parmesan, soy, bonito flakes
Crispy Brussels Sprouts| 8
pears, chives, soy-honey
Wagyu Tacos | 16
spicy cilantro, soy shallots, aji amarillo aioli
Wagyu Donburi | 22
briased, shortrib, onsen tamago, jus
Tuna Crispy Rice | 16
spicy tuna, caviar
CHILLED
Hokkaido Scallop Sashimi | 16
yuzu gel, young ginger, sea salt
Seared Salmon Sashimi | 17
apple chutney, japanese 12-spice, creamy sesame
SALAD
Green Goddess | 13
heirloom tomato, crispy noodle, shiso dressing
Niwa | 10
local greens, baby vegetables, kuro dressing
Mushroom Katsuo | 14
sauteed mushrooms, arugula, tosazu dressing
SOUP
Miso | 4
scallions, tofu, wakame
Spicy Seafood | 9
mushrooms, shrimp, scallops, dashi broth
Chawan Mushi | 8
shrimp, chicken, shiitake, steamed savory custard
TEMPURA
Crispy White Fish | 14
hazelnut furikake, truffle vinaigrette
Shrimp | 17
key lime, garlic aioli
King Crab | 24
sweet potato, espelette pepper
Chicken Kara-age | 13
cucumber, daikon, togarashi, garlic aoli
Seasonal Vegetables | 14
mixed vegetables, carrot salt
ROBATA CHARCOAL GRILL (2PC)
Chicken Momo | 8
yuzu kosho, olive oil
Seabass Nori | 10
bonito flakes, roasted garlic aioli
Beef Negima | 14
cucumber, daikon, togarashi, garlic aoli
Pork Belly | 11
berkshire pork, scallions, ginger, miso glaze
Miso Eggplant | 7
tomamiso, sesame
Beef Shishito | 11
tenderloin, ichimi jus
MAKI / HAND ROLL
Yellowtail Scallion | 9 / 7
Yellowtail Pepper | 9 / 7
Kuro California | 11 / 8
Shrimp Tempura | 11 / 8
Spicy Tuna | 10 / 7
Spicy Salmon | 11 / 8
Tuna Avocado | 11 / 8
Salmon Avocado | 10 / 8
Eel Cucumber | 11 / 8
Tuna Roll | 9 / 8
Toro Scallion | 15 / 13
Softshell Crab | 14 (MAKI only)
House Vegetable | 7 / 5
Avocado Cucumber | 7 / 5
Uni Shiso | 18 (Hand Roll Only)
Ikura | 8 (Hand Roll Only)
SUSHI / SASHIMI (1 PC)
Akami | 4
tuna
Chu Toro | 8
rich tuna belly
Otoro | 10
richer tuna belly
Sake | 5
salmon
Hamachi | 5
yellowtail
Wild Hamachi | 8
buri
Tako | 4
octopus
Ebi | 3
shrimp
Botan Ebi | 7
spot prawn
Kani | 8
king crab
Japanese Uni | 15
sea urchin
Ikura | 4
salmon roe
Tobiko | 3
flying fish roe
Tamago | 3
sweet omelette
Unagi | 5
fresh water eel
JAPANESE WAGYU BEEF 24/per ounce
Hot Stone Ishiyaki / Japanese Charcoal Grill | 3 ounce minimum
CHEF'S CHOICE
Sashimi Omakase | 70