make a booking at kuro dining

Reserve your seats at our casual dining space.
Lunch Hours:
Fri, Sat, Sun: 12 pm - last order 2:30pm
Dinner Hours:
Wed - Thur: 6pm - last order 9:30pm
Fri & Sat: 5:30 pm - last order 9:30pm
Closed: Mon & Tue
Please note that we will only be serving the set menu during this time.

Your Booking is only successful if you receive a confimation email.
Please note we are able to permit minors inside our premises only till 9pm due to licensing restrictions.

If you're unable to book a table at your preferred time or date contact the restaurant directly at:
reservations@kurosydney.com or call (02) 9262 1350

Please note there will be a 10% surcharge on the total bill for public holidays & Sundays.

BOOK NOW

restaurant guidelines

368 Kent St, Sydney(02) 9262 1350

kuro's kitchen

 PREMIUM MEATS SHOWCASE

Taka Teramoto and team have created a tasting menu that elevates lesser-used cuts, creatively woven throughout each course. 
This menu is designed for diners that not only love their meat but also enjoy tasting a progression of seasonal and inspiring dishes.

The event will be hosted at our 8 seater chef's table.
Only 16 Seats Left
Dinner, 6:30 pm onwards.

Dates: 10th, 11th, 12th & 13th November
Price: 220 AUD Per Head + 1.5 % Surcharge

SOLD OUT

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Join our VIP list for early bird info.

Thank you.
We'll be in touch with launch details.
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what to expect

You’ll find the finest cuts of meat, that have been dry-aged in-house and prepared beautifully.

Expect everything from Kobujime Kangaroo to Taka's Signature aged Duck to David Blackmore Wagyu.

The event will be hosted at our 8 seater chef's table.
ONLY 16 SEATS LEFT
Dinner, 6:30 pm onwards.
(allow for at least 3 hours for the experience)

DATES: 10TH, 11TH, 12TH & 13TH NOVEMBER
PRICE: 220 AUD PER HEAD + 1.5 % SURCHARGE

view sample menu

SOLD OUT

Want to be a part of our mailing list for future events?
Join our VIP list for early bird info.

Thank you.
We'll be in touch with launch details.
Oops! Something went wrong while submitting the form.