Sydney welcomes a new venue today with the opening of Kuro on 368 Kent Street in the city. It’s a multi-experience space, with four concepts housed under the one roof: there’s the Brew Bar, which specialises in caffeinated treats and breakfast; Kuro Dining, the restaurant; Teramoto by Kuro, a 10 seater degustation restaurant; and Kuro Bar, helmed by two Japanese bartenders, Fumiaki Michishita and Yasushiro Kawakubo.
Kuro comes from co-owners Taka Teramoto and Alan Wong, with Teramoto the chef who has experience at the Michelin-starred Pages in Paris among other restaurants, but we’re going to focus in on Kuro Bar here.
The two bartenders have come from Japan to open Kuro, and they each bring different approaches to the drinks.
Fumiaki has Tokyo bars like Bar Triad and Bar Tram on his resume, with a drink approach they describe as ‘simple, refined cocktails’: the Sober Experience includes soba-infused Jameson, kabosu, umami syrup, and absinthe; Yasushiro’s approach is a little more free-form, combining elements of both Japanese and Australian ingredients to create drinks like the Espresso & Barley, with shoro-kuromugi, espresso, honey harusame-karee, and Mr. Black among its ingredients.
Kuro Bar is open from Monday through to Saturday, from 4.30pm until late.