In the decade since Seminole Hard Rock Hotel & Casino opened in South Florida in 2004, it has remained a premier destination for entertainment.

The resort’s newest culinary innovation arrives in January, 2015. Kuro, a sophisticated, social, and interactive Japanese restaurant will be located inside the hotel.

Kuro will feature 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 outside dining area.

The farm-fresh Japanese menu will offer handcrafted creations led by Kuro’s Executive Chef Alex Becker, who is also the resort’s creative culinary director. Kuro mixologists will also serve handcrafted signature cocktails at the restaurant’s bar and lounge.

“The opening of Kuro will signal a major step forward for the resort’s culinary offerings,” says Justin Wyborn, vice president of food & beverage for Seminole Hard Rock Hotel & Casino in Hollywood. “Chef Alex is a visionary with amazing culinary technique. Kuro’s unique flavor profiles will have something for everyone. We’re very lucky to work with such an incredible talent who will elevate Kuro to the next level of New Style Japanese dining. ”

A combined seating of 240 for the entire restaurant is situated in a tiered open space design that offers many views to see and be seen from anywhere in the room. The Kuro space will be full of light streaming in from the lounge skylight and floor to ceiling windows that overlook the resort’s pool area (which is currently also undergoing its own renovation).

Kuro’s aesthetic was conceived by the David Mexico Design Group. David Mexico’s credits range from Bobby Flay’s Bar Americain and Mesa Grill, Nobu Restaurants, Alma de Cuba, and the MGM Grand in Chengdu, China.   

Kuro, the Japanese word for black, will be home to Becker’s New Style Japanese cuisine. Becker’s culinary background started at the Michelin-starred Ristorante Gardenia in Caluso, Italy.

After studying the art of Japanese cuisine, he went on to work for Nobu for nearly a decade. Most recently, Becker was the corporate executive chef for SBE’s Katsuya where he opened locations worldwide.

At Kuro, Becker will feature contemporary New Style creations applying classic Japanese techniques. Assisting Becker will be his Executive Sushi Chef Shuji Hiyakawa, formerly of the Morimoto restaurant group.

Using both locally sourced produce and specialty products imported from Japan, the chefs will craft unique culinary creations that are grounded in tradition yet progressive in concept and execution.

Complementing the culinary offerings will be a well appointed wine, beer and sake list, as well as an array of Japanese whiskeys. A selection of handcrafted signature cocktails will use fresh ingredients in contemporary recipes with hints of Japanese flavors.

Industry News, NextGen Casual