MAISON KURO
Reserve a Table
THE MENU

Priced by the piece,
not by the pretense.

Prices are in Moroccan dirhams. The catch changes with the season and the boats — ask your server what came in today.

Nigiri & Sashimi — per piece

Seasoned shari, hand-pressed at the counter. Sashimi served in sets of three unless noted.

Salmon (Sake)
Norwegian salmon, lightly torched on request.
75 MAD
Bluefin Tuna (Akami)
Lean cut, cured briefly in soy before serving.
95 MAD
Fatty Tuna (Otoro)
The belly cut. Limited to what arrives that week.
220 MAD
Sea Urchin (Uni)
Served over warm rice with a single shiso leaf.
240 MAD
Local Sea Bream (Dorade)
Line-caught off Casablanca, cured in kombu.
90 MAD
Langoustine
Lightly poached, served with its own coral butter.
130 MAD

Signature Rolls

Eight pieces per order, cut at the counter.

The Kuro Roll
Seared salmon, avocado, yuzu-kosho aioli, charred nori dust.
185 MAD
Anfa Roll
Shrimp tempura, cucumber, spicy tuna, argan-oil drizzle.
195 MAD
Rainbow Dragon
Eel and cucumber, wrapped in seven kinds of sashimi.
260 MAD
Casablanca Roll
Crab, avocado, preserved lemon, topped with sea bream tataki.
210 MAD
Vegetable Maki
Avocado, cucumber, pickled daikon, sesame.
110 MAD

Sake & Pairings

A short, considered list rather than a long, indifferent one.

Junmai Ginjo, by the glass
Dry, floral — the house pour.
120 MAD
Daiginjo, by the bottle
Reserved for the counter's tasting menu.
950 MAD
Yuzu & Sencha Spritz (n/a)
House-made, no alcohol.
65 MAD

Chef's Omakase — 12 courses

The full counter experience. Built the same evening, around what came in that morning. Two seatings nightly, twelve guests only.

1,350 MADper person