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Published on : Monday, April 11, 2016
With culinary travellers buzzing about Bogota and locals relishing the city’s hot restaurant scene, Four Seasons is injecting a new source of energy with the opening of Kūru, an all-new Japanese restaurant in trendy Zona T.
At the heart of Kūru’s concept is robatayaki – or simply robata, meaning “fireside cooking” – a Japanese method of slow-grilling skewered morsels of meat and seafood over hot coals.
“It’s a delicious and fun way to dine as guests have the opportunity to see, smell and hear the sizzle as chefs prepare their menu choices in the open kitchen,” says Restaurant Director Luis Arce. “At Kūru, we’ve created an environment that encourages and celebrates the enjoyment of food, drink and socialising among friends, colleagues and fellow food lovers.”
The kitchen team is led by Chef Diego Soriano, whose precise style was most recently showcased at the famed Morimoto in Mexico City, where he began as pastry chef and rose to the position of sous chef.
“Chef Diego’s classical training, his years in the renowned Japanese kitchens of Morimoto and his passion for creative presentation are the perfect recipe for a fabulous culinary experience that offers true Japanese cuisine with a distinctive local touch,” promises Arce.
Setting the Stage
Strolling by the many restaurants and shops that line Carrera 13 in vibrant Zona T, the striking two-storey glass façade of Kūru beckons the city’s food lovers and scene makers with the promise of good food and a great time.
Past the welcoming glass-covered patio – preferred seating for people watchers – guests enter a lively space lit naturally by day and via a glowing installation of thousands of lights by night. An array of seating options include low tables for cocktails and snacks and stools at the bar; various sized dining tables as a stage for the multi-course culinary delights to come; and front row seats at the open kitchen to catch the chefs in action. Taking advantage of Bogota’s year-round patio weather, there’s another outdoor space sheltered from the elements – but not the sun – by a glass canopy at the back of the restaurant.
Kūru’s Signature Menu
An obsession with kitchen skills means that Chef Diego and his brigade put as much thought and care into preparing fresh ingredients as they do in selecting them from local markets and producers – rice is hand-polished, whole fish are fileted, breads are made on site, and sauces custom-blended.
On the menu, nigiri sushi and sashimi choices include fish flown in from Japan as well as locally sourced; and the maki/temaki selection offers carefully-composed seafood and veggie rolls, plus the aptly-named “Philly” roll with smoked salmon, cucumber and cream cheese.
Entradas frias – cold starters – comprise beef carpaccio and salmon tartare with Japanese flavours, andensaladas are highlighted by a soft shell crab tempura salad with a miso-based umami kick. Succulent pork ribs flavoured with tamarind and miso, with daikon and carrot tsuma (“on the side”) are among the entradas calientes(hot starters). Soups are also offered.
Mains from the robata grill include tako (octopus) with miso, soy and sake; beef tenderloin with Kūru’s own five-spice blend; and chicken yakitori in miso and beer. Additional mains include white fish risotto in a lobster broth dusted with bonito flakes; and kakuni, a pork belly with a unique coffee-soy reduction, beet-carrot puree and fennel.
For a sweet finish, Chef Diego’s years as a pastry chef are illustrated in a crave-worthy selection of confections such as “Green Forest,” a chocolate mousse with matcha streusel, lavender, black sesame ice cream and passionfruit.
To accompany dishes or to enjoy on their own, liquid options at Kūru range from classic and custom cocktails to Japanese and local beers, well matched wines, teas and of course, Colombia’s famous coffees.
New to Bogota but well-established on the global culinary map with hundreds of entirely unique restaurants and bars at its 98 hotels and resorts in 41 countries, Four Seasons is the world leader in luxury hospitality, renowned for its personalised service and welcoming staff.
Kūru is the newest dining concept introduced by Four Seasons and opened the same day as the newFour Seasons Hotel Bogota. Last fall, the brand also unveiled the Spanish-concept Castanyoles within the newly refurbished landmark Four Seasons Hotel Casa Medina Bogota.
Kūru is located at Carrera 13 # 85–46 in Bogota’s Zona T, next door to the new Four Seasons Hotel Bogota.
Tags: Four Seasons