The AAA Four-Diamond rated Seminole Hard Rock Hotel & Casino – Hollywood unveiled the highly anticipated Kuro, a sophisticated 
and wholly unique Japanese Craft Kitchen. Located inside the hotel and overlooking the property’s gorgeously remodeled pool, Kuro gives diners an interactive dining experience unlike anything else in the region. Sumptuously designed by David Mexico Design Group, Kuro features an open dining room, chef’s table (omakase bar), sushi bar with view into the hot kitchen (sauté, tempura, robata grill) and pastry section, in addition to two private dining rooms and an alfresco dining patio.
The farm-fresh Japanese menu offers new-style, handcrafted creations by Kuro’s Executive Chef Alex Becker, who also serves as the resort’s Creative Culinary Director. Chef Becker’s cuisine applies classic Japanese techniques to contemporary, artisanal creations using both locally sourced and fresh imported ingredients direct from Japan. Guests will discover a truly unique dining experience at Kuro. Servers act as culinary guides to create a personalized experience that teases the palate with flavors and textures, beginning with lighter fare and continuing on to spicier and richer dishes; each course or dish building on that which came before it.
The culinary team at Kuro boasts an impressive combined pedigree. Chef Becker worked for the Nobu empire for nearly a decade, opening up its restaurants in Hawaii, Los 
Angeles and New York City (Nobu 57) before joining SBE’s Katsuya as Corporate Executive Chef; in that role he opened multiple restaurants for the brand around the globe including Dubai, Kuwait, Los Angeles and South Beach. Executive Sushi Chef Shuji Hiyakawa was a protégé of Iron Chef Masaharu Morimoto and, at Kuro he presides over the compelling sushi offerings, bringing his discerning palate and flair for presentation to the eclectic menu. Spearheading the concept is the property’s Vice President of Food & Beverage Justin Wyborn who has nearly 20 years of hospitality experience, including 14 years with the Nobu brand, opening eight locations worldwide and overseeing operations for locations on the West Coast.
The expansive menu encompasses an assortment of selections, allowing for a variety of combinations to satisfy the most astute gourmands. Chilled options include Hokkaido Scallop Sashimi 
with yuzu, pickled ginger and sea salt; Seared Salmon Sashimi with moromi miso, apple and Japanese 12-spice; and Tuna Tataki with kochujang sauce, creamy avocado and lime. Salad selections include Niwa Salad with local greens, baby vegetables and Kuro dressing; and Mushroom Katsuo with sautéed mushrooms, arugula and tosazu dressing. Tempura options include Corn Kakiage with furikake and ichimi spice; and Maitake Mushrooms with butter lettuce, chives and yuzu dressing. Using an authentic Japanese charcoal grill, Kuro’s Robata dishes include Chicken Momo with yuzu kosho paste and olive oil; Wagyu Tacos with spicy cilantro, soy shallots and aji Amarillo aioli; and Beef Negima – ribeye, scallions and yakitori glaze. The Land and Sea sections offer creative dishes using traditional ingredients. Standouts include Salmon Cartoccio with mixed mushrooms, spicy tomato salsa and kimizu sauce; Koji Lamb with cauliflower, kabocha croquette and blueberry demi; and Ribeye Miso with pine nut miso, grilled asparagus and shiso dressing. The menu at Kuro also features a full selection of sushi including maki, nigiri and sashimi.
For Desserts, Pastry Chef Ross Evans has created a beautifully balanced menu complementing Kuro’s savory selections while embracing the technical precision and clean flavors that Japanese cuisine is known for. Must-tries will indubitably include Chocolate Hazelnut Bar with spiced ganache, strawberry gel and sesame brittle; Apple Tobanyaki – soy caramel apples with mocha, roasted pecans and yamazaki ice cream; and Kuro Goma Panna Cotta with ginger gelée, cucumber pearl, pomegranate foam and nori sponge crumble.
