The Kura Phenomenon


Andrew English and Haroon Karim

Finally, the dynamic food-eating duo has saved enough money to hitch a flight to the most populated city in the world, Tokyo, Japan. Here, we delve into the realm of sushi and high-quality cuts of fish, called sashimi.

If there is one food item that is world-renowned, it has to be sushi. Maintaining the classic base of sticky rice and seaweed on the inside, there are endless combinations of fish and vegetables that could make it to the top. The most common slices of meat on sushi are salmon, tuna, eel, crab, and shrimp. These endless variations of sushi date back to the 5th century B.C. in East Asia, where the fermentation of rice and alcohol was extremely popular. Introduced to Japan almost three centuries later, slices of raw fish and vegetables were incorporated into the sticky rice and celebrated during festivals and celebrations. Furthermore, the style for including raw pieces of fish is called sashimi, originally a fantastic way to preserve fish.

Words can’t describe the feeling you get when you walk into Kura. It isn’t known for being the creme de la creme of sushi places. It isn’t known for its fancy platings and an expensive assortment of sashimi, but Kura brings one of the best vibes and coolest experiences you will ever have at a restaurant. Kura’s unique dining experience makes bonding with family and friends a more relaxed and enjoyable time. And to top that off, eating here is just like a game. For every 15 plates eaten, a plastic ball comes out of a machine above containing a miniature lego sushi set. If that wasn’t cool enough for you, what if I told you that you didn’t need to deal with any waiters? Instead, you rely on the KuraBot to bring any ordered drinks, condiments, and utensils. And that’s not all. There are two conveyor belts, one which continuously rotates sushi around the entire restaurant and one that brings any other food ordered from the screen directly to your table. We’ve only talked to you about the experience, now just wait for the abundant selection of sushi that Kura has. 

Kura has 50+ different assortments of sushi revolving around constantly, with easy and instant access to food right when you sit down. As a group of 5, we ate a total of 50 plates of sushi. The five highlights were the Toro, Aburi eel with miso cream cheese, golden crunchy, umami oil seared beef, and the rainbow roll. The toro is no joke. Out of all the plates, the toro came with only one piece due to its expensive nature. It comes from the fatty underside of a tuna’s belly, making it one of the most expensive cuts of fish. The phrase “melt in mouth” does not do this piece of sushi justice. After sitting on the tongue for a solid five seconds, the piece of fish dissolved and the remaining flavor was the umami from the sticky rice and leftover saliva from the melted toro. The Aburi eel with miso cream cheese’s design was definitely the most beautiful. On top of the sticky rice were two pieces of eel, topped with cream cheese and a buttery eel sauce. The eel went down the throat like butter and the cream cheese provided the perfect tanginess to combat the richness of the eel. Dipping the sushi in Kikkoman soy sauce only made the experience more delightful by adding an oily and salty essence. This nigiri was so good that U of D alum, Michael Yaldo ‘15, passed out after eating this and Hassan Karim 15’ had to use his paramedic skills to “res” (resurrect) him from his food coma. The fan-favorite rainbow roll is well-known to all sushi lovers. It has a base of basic california roll, which consists of crab and cucumber. Layered on the top is an assortment of different fish, hence looking like a rainbow. It is layered with raw salmon, tuna, yellowtail, and avocado. Each bite is so soft and smooth, pairing perfectly with some soy sauce. The umami oil seared beef nigiri was next level. This was definitely the juiciest and sweetest roll that we had. The tender beef melted in your mouth and the juice seeped into the rice, mixing the flavors expertly. Winning the award for greatest texture was the golden crunchy roll. Enveloped inside the sticky rice was a lining of seaweed, avocado, and minced crab meat. On the outside were spicy mayo and eel sauce with tempura crisps stuck to the sauces. The softness of the avocado and crab with the crunch of the fried tempura flakes was incredible, moreover the reason for having the best texture. The soy sauce, when dipped, coated the rice and the sauce, however, the taste was a little too salty and could have been left out.

Thank you to our guests and former U of D students Hassan Karim ‘15, Michael Yaldo ‘15, and Ibo Karim ‘19. Kura was an overall wonderful experience and we STRONGLY encourage a visit for one of the best food experiences of your life.





Food 4.6⭐
Service 4.3⭐
Facility 4.0⭐
Ambiance 4.8⭐
Overall 4.4⭐