Visiting Jeddah during the Red Sea Film Festival often means a packed schedule of screenings, conversations, and late nights. Kuuru (also available in Riyadh) offered a welcome pause from the intensity, an intimate dining experience that felt deliberate, immersive, and quietly impressive.
Tucked away and unmistakably refined, Kuuru is not the kind of restaurant you stumble into casually. Reservations are essential, and rightly so. From the moment you step inside, you are greeted by the entire room in a traditional, almost ceremonial manner, immediately setting the tone for what feels less like a dinner reservation and more like an invitation into a shared experience.
Operated by the renowned Leylaty Hospitality Group, Kuuru has quickly established itself as one of Saudi Arabia’s most compelling destinations for Nikkei cuisine. The restaurant’s approach is rooted in authenticity and cultural respect, blending Japanese precision with Peruvian boldness in a way that feels confident rather than performative.
The interiors play a central role in shaping the experience. Inca-inspired details, sculptural wall textures, and warm, refined finishes create an atmosphere of discovery and understated luxury. Japanese satai-style influences are subtly woven into the space, balanced by a strong Peruvian spirit that gives the room its character. At the center of it all sits the Nikkei bar, a circular counter framed by suspended ceramics and soft architectural lines. It anchors the space with energy, allowing guests to watch the chefs work in full view, reinforcing the connection between design, craft, and cuisine.
Kuuru’s culinary vision is guided by an experienced team. Corporate Executive Chef Eddie Castro leads the creative direction, drawing on years of experience across Argentina, Chile, and Brazil. He is joined by Corporate Itamae Chef Kenji Sarco, a Nikkei specialist with over a decade of experience spanning Lima, Paraguay, and Japan. Together, they shape a menu that feels both refined and expressive, grounded in technique while open to innovation.
That sense of progression is evident from the opening dishes. Cold and warm starters set the palate in motion immediately. The Ceviche Limeño pairs akami bluefin tuna with rocoto leche de tigre, chifles, and avocado, offering a bright and clean introduction. The Wagyu Tartare follows with greater depth, layered with Nikkei kimchi sauce and crisp Andean crackers. Warm plates build gently in richness. Kuuru Edamame glazed in Peruvian teriyaki delivers subtle heat and sweetness, while the Kuuru Slider elevates wagyu with ají amarillo truffle sauce and pickled red onion. Each dish feels intentional, designed to move the experience forward rather than overwhelm it.
A highlight of the meal is the Nigiri Tasting, a curated sequence of five pieces presented by the Itamae chef. Each preparation unfolds gradually, allowing flavors and textures to speak for themselves. Standout bites include the Nakka Truffle, Langostino Karai, and Nigaki Tartare. Hand-rolled selections such as the Lobster Al Fuego and the Japanese Acevichado continue the journey with bolder textures and vibrant acidity.
Main courses introduce deeper, more grounded expressions. The Charboiled Chicken with ají panca delivers warmth and smokiness, while the Nicku Tomorokoshi short rib, served with corn foam and edamame chalaquita, leans into comfort without losing finesse. Sides such as miso broccolini, truffle Shumasshu potatoes, and chimichurri-glazed asparagus are carefully composed to enhance the meal rather than distract from it.
Dessert brings the evening to a gentle close. Kuuru’s signature vanilla cheesecake is soft and creamy, lifted by lime and finished with dulce de leche zest. Churros dusted in vanilla sugar are paired with a rich chocolate suspiro sauce, while the Aisu Kurimu tasting offers a lighter finale with house-made flavors including yuzu-coconut, strawberry lychee, passion fruit-chocolate, and sesame pistachio.
Kuuru’s growing reputation is reflected in its inclusion in the Michelin Guide Saudi Arabia, a recognition that speaks not just to technical excellence, but to the restaurant’s ability to tell a story through food. At its core, Kuuru is a celebration of cultural connection, where Peruvian heritage and Japanese artistry meet with balance, restraint, and quiet confidence.
In a city increasingly defined by its evolving dining scene, Kuuru stands out not by being loud, but by being thoughtful. Every detail feels considered, every dish carries intention, and the experience lingers well beyond the last course.
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