Kuro Menu

Parmesan, soy, bonito flakes

Pears, chives, soy-honey

Spicy cilantro, soy shallots, aji amarillo aioli

Spicy tuna, caviar

Berkshire pork, udon noodles, pickled ginger

Key lime, garlic aioli

Sweet potato, espelette pepper

Cucumber, daikon, togarashi, garlic aoli

Mixed vegetables, carrot salt

Asparagus, lemongrass aioli

Bonito flakes, roasted garlic aioli

Sliced ribeye, scallions, yakitori

Berkshire pork, scallions, ginger, miso glaze

Tamamiso, sesame

Tenderloin, ichimi jus

Pickled shallot, champagne aioli

Shiso leaf, pickled plum sauce

Local greens, baby vegetables, kuro dressing

Sauteed mushrooms, arugula, tosazu dressing

Shiso, togarashi, soy jus

Pickled daikon, taramiso

Mushrooms, shrimp, scallops, dashi broth

Shrimp, chicken, shiitake, steamed savory custard

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.

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.

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.