Kuro (in Seminole Hard Rock Hollywood) Menu

4.5

(1,225+ Reviews)

Zensai CHEFS CHOICE SASHIMI OMAKASE CHILLED SALAD TEMPURA CHARCOAL GRILL JAPANESE WAGYU BEEF SOUP SEA LAND CHEFS CHOICE SUSHI OMAKASE KURO NIGIRI MAKI / HAND ROLL SUSHI / SASHIMI

Zensai
- EDAMAME
  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
- CUCUMBER SUNOMONO
  wakame seaweed, togarashi chili, tosazu jelly
- TUNA CRISPY RICE
  spicy tuna, caviar
CHEFS CHOICE SASHIMI OMAKASE
- CHEFS CHOICE SASHIMI OMAKASE
CHILLED
- HOKKAIDO SCALLOP SASHIMI
  yuzu gel, young ginger, sea salt
- HAMACHI PEPPER SASHIMI
  cucumber daikon salsa, cilantro, jalapeno ponzu
- SEARED SALMON SASHIMI
  apple chutney, japanese12-spice, creamy sesame
- TUNA TATAKI
  creamy avocado, lime soy, miso bagna cauda
SALAD
- GREEN GODDESS
  heirloom tomato, crispy noodle, shiso dressing
- MUSHROOM KATSUO
  sauteed mushrooms, arugula, tosazu dressing
- NIWA
  local greens, baby vegetables, kuro dressing
TEMPURA
- CRISPY WHITE FISH
  hazelnut furikake, truffle-yuzu koshyo aioli
- SHRIMP
  key lime, garlic aioli
- LOBSTER
  asparagus, spiced ama-ponzu
- VEGETABLE KAKIAGE
  scallop, furikake, ichimi spice
- SEASONAL VEGETABLES
  mixed vegetables, tomato nori
- SOFT SHELL CRAB
  roasted garlic aioli, red radish, micro shiso
CHARCOAL GRILL
- CHICKEN MOMO
  negi, yakitori
- SEABASS NORI
  bonito flakes, roasted garlic aioli
- PORK BELLY
  duroc pork, tomoto-yuzu jam
- BEEF NEGIMA
  ribeye, scallions, yakitori
- WAGYU
  sesame, nori, yakitori
- BEEF SHISHITO
  pinenut-shiso pesto, pickled fresno
- MEKISHIKO
  yakitori, roasted garlic aioli, shichimi
JAPANESE WAGYU BEEF
- HOT STONE ISHIYAKI
SOUP
- MISO
  scallions, tofu, wakame
- SPICY SEAFOOD
  mushrooms, shrimp, scallops, clams, dashi broth
SEA
- SNAPPER YUAN YAKI
  root vegetables, soy-dashi broth
- BRANZINO
  hijiki salad, ume vinaigrette, sancho salt
- CHILEAN SEABASS MISO
  pickled renkon, tomamiso
- SCALLOPS
  foie gras, kabocha, seasonal mushrooms
LAND
- TENDERLOIN
  shiso crust, yuzu-miso carrots
- BEEF SHORTRIB
  gochujong demi
- CHICKEN AMADARE
  hijiki salad, yuzu kosho-amadare sauce
- RIBEYE MISO
  pinenut miso, grilled vegetables, shiso dressing
CHEFS CHOICE SUSHI OMAKASE
- CHEFS CHOICE SUSHI OMAKASE
KURO NIGIRI
- TUNA
- SCALLOP
- KANPACHI
- BOTAN EBI
- MADAI
- OTORO
- WAGYU
MAKI / HAND ROLL
- YELLOWTAIL SCALLION
- YELLOWTAIL PEPPER
- KURO CALIFORNIA
- SHRIMP TEMPURA
- SPICY TUNA
- SPICY SALMON
- TUNA AVOCADO
- SALMON AVOCADO
- EEL CUCUMBER
- TORO SCALLION
- SOFTSHELL CRAB
- KURO MAKI
- HOUSE VEGETABLE
- AVOCADO CUCUMBER
- UME SHISO
- UNI SHISO
- IKURA
- SPICY SCALLOP
SUSHI / SASHIMI
- AKAMI
  TUNA
- CHU TORO
  RICH TUNA BELLY
- OTORO
  RICHER TUNA BELLY
- SAKE
  SALMON
- UMI MASA
  OCEAN TROUT
- HAMACHI
  YELLOWTAIL
- KANPACHI
  AMBERJACK
- MADAI
  SEABREAM
- KINME-DAI
  ALFONSINO
- HIRAME
  FLUKE
- BRONZINI
  SEABASS
- AJI JACK
  MACKEREL
- SHIMA AJI
  STRIPE JACK
- HOTATE
  HOKKAIDO SCALLOP
- MIRUGAI
  GEODUCK CLAM
- EBI
  SHRIMP
- BOTAN EBI
  SPOT PRAWN
- KANI
  SNOW CRAB
- JAPANESE UNI
  SEA URCHIN
- IKURA
  SALMON ROE
- TOBIKO
  FLYING FISH ROE
- TAMAGO
  SWEET OMELETTE
- UNAGI
  FRESH WATER EEL