A twelve-seat counter on Boulevard d'Anfa where Japanese technique meets fish landed daily along the Moroccan coast. No shortcuts, no fusion gimmicks — just craft.
A small selection from a menu built around what the boats bring in — not the other way around.
Seared salmon, avocado and a yuzu-kosho aioli, finished with charred nori dust. The roll that opened the counter, unchanged since.
Fatty bluefin belly and sea urchin over warm shari, seasoned with red vinegar in the Edomae style. Sold by the piece, at the counter only.
Line-caught sea bream, shaved paper-thin, dressed with argan oil, blood orange and Espelette pepper — the one dish where Casablanca speaks louder than Tokyo.
Maison Kuro seats twelve. There is one chef's counter, cut from a single slab of walnut, and every plate is finished within arm's reach of the person eating it. We built it small on purpose.
Reservations open thirty days out and the counter fills quickly on weekends.
Reserve a Table