Nikkei Dining in Sydney
Nikkei is what happened when Japanese cooks settled in Peru and started working with what they found there. In Australia it is still a rare thing to find done properly. At Kuro it runs through every service rather than appearing as a special.
Where Nikkei Comes From
Japanese migration to Peru began in the late 1800s. Cooks trained in Japanese technique found themselves with Peruvian ingredients. Ají amarillo, lime, sweet potato, corn. Ceviche met sashimi. Soy met rocoto. What they built belongs fully to neither country.
It is one of the world's older cross-cultural cuisines, and in Australia still a rare thing to find done properly. Most Japanese restaurants here treat it as a special. We run it every service.
Nikkei on the Menu
Nikkei isn't a separate menu. It runs through our set menus and the à la carte.
On the set menus: tuna tiradito with yellow chilli pepper tiger's milk and sesame oil, octopus causa with purple olive sauce, tuna nduja in a crispy cone with onion pickles, and a lucuma fondant with dark chocolate ice cream to finish.
On the à la carte: spicy ceviche with rocoto tiger's milk and fried calamari, slow-cooked charcoal octopus with koji and olive mayo, quinoa bread with koji butter, and wagyu striploin with wasabi and chimichurri.
Dietary requirements can be worked around with notice. Dishes and ingredients change with availability and season.
The Chef
Héctor was born in Piura, in northern Peru. He has cooked at Astrid y Gastón and Mayta in Lima, and was Head Chef to the Peruvian Embassy in Tokyo. He joined Kuro from Warike in Sydney and is our Co-Head Chef.
He also runs the Chef's Table at the kitchen counter, and Nikkei evenings from time to time.
Before You Book
Served in the dining room, Tuesday to Saturday. Dietary requirements can be worked around with notice, so let us know at the time of booking. On Saturday evenings all dining is set menu.
More at Kuro
Menus
Set menus and à la carte, lunch and dinner.
Chef's Table
Omakase events at the open kitchen counter.
What's On
Tuna carvings, masterclasses and more.
