Kuuru: The Crown Jewel of Nikkei Cuisine in Riyadh — and Soon, Europe

When Al-Attas family of the Leylaty Group opened Kuuru in Jeddah in 2021, it wasn’t just launching a restaurant. It was introducing Saudi Arabia to an entirely new culinary language: Nikkei cuisine, a captivating fusion of Japanese techniques and Peruvian flavors, born from the journey of Japanese immigrants to Latin America.

Today, Kuuru is one of the brightest stars in Riyadh’s fine dining scene, nestled in the heart of the futuristic King Abdullah Financial District. Here, soaring towers with copper façades reflect the ambition of a capital reinventing itself. And at 600 meters above sea level, diners at Kuuru are not only treated to panoramic views—they’re immersed in a cultural and gastronomic exchange unlike anything else in the region.

The restaurant’s interiors are as bold and refined as the cuisine itself. Gold and turquoise accents shimmer under soft lighting, while industrial design elements ground the space in modern sophistication. At the center of the room, an open Nikkei bar becomes the stage where skilled chefs perform their quiet choreography, preparing each dish with artistry and precision.

The Chefs

At the helm of Kuuru’s kitchen are Chef Eddie Ronald Castro Chavez and Chef Kenji Sarco. Sarco, a name well known in the world of Latin American fine dining, brings with him a remarkable pedigree, having worked in celebrated kitchens like Maido, Hanzo Gourmet, and Osaka in Lima and across Paraguay, Argentina, Brazil, and Chile. His dishes reflect that journey, speaking a fluent language of fusion, balance, and bold flavor.

The dishes

Among the most talked-about creations is the Kuuru ceviche, a vibrant plate made with fresh local Najel—a Saudi grouper—smoked Peruvian corn, and the signature Nikkei marinade known as leche de tigre. The Wagyu A Lo Pobre, topped with a delicate quail egg, is rich and soulful, while the Naka Truffle, with its luxurious salmon belly and earthy notes, delivers pure umami elegance. Scallops with truffle—the Concha Trufada—bring a velvety depth, and their inventive Langostino Karai Nigiri replaces soy with a creamy, spicy Mentaiko sauce and a touch of Grana Padano, showing how deeply Kuuru commits to the Nikkei ethos.

Even the business lunch menu, offered at 195 SAR, delivers a curated experience that introduces newcomers to this unique cuisine through a carefully balanced selection of starters and mains.

Ingredients: to bring the authentic Nikkei cuisine to Saudi Arabia

One of the greatest challenges in bringing authentic Nikkei cuisine to Saudi Arabia was access to the right ingredients. As the chefs themselves recount, just five years ago, products like fresh wasabi, Peruvian chili peppers, or huacatay—a herb essential in traditional dishes like Pachamanca—were almost impossible to find. That changed thanks to Sitaf Food, whose partnership has been instrumental in sourcing high-level imports from Japan and Peru. Now, Kuuru’s pantry includes everything from Urbani truffles and aged Parmesan to fresh Japanese seafood and artisanal condiments, making it possible to deliver truly international quality without compromise.

Next step: Europe

The result of this meticulous attention to authenticity and technique is a restaurant that doesn’t just serve food—it tells a story. And that story is resonating far beyond Riyadh. In fact, Kuuru is now preparing to open in Europe, with Milan and Paris confirmed as the first two cities in what will become a major international expansion. London and Monaco will follow. It’s a bold move, one that will make Kuuru the first Saudi-founded restaurant brand to debut in major European culinary capitals.

Vips in Kuuru

It’s no surprise then that Kuuru’s success has already attracted some of the world’s most famous guests. In the original Jeddah location, Cristiano Ronaldo dined during his early months in the Kingdom, as did Saudi royalty, including one of the Kingdom’s most prominent princes. The allure is simple: Kuuru offers something entirely new yet instantly familiar, a cuisine that bridges continents and cultures with elegance, soul, and precision.

Behind the scenes, CEO Luigi Battista, originally from Milan, is the driving force behind this international vision. His background blends Italian entrepreneurial flair with a passion for global hospitality. Managing the Riyadh venue is Marco Liberati, an Italian general manager who honed his expertise under Gordon Ramsay in London and has brought a seamless, world-class service style to the Saudi scene. Meanwhile, head bartender Jancarlo Cardenas, with roots in Peru and deep ties to the Osaka group, leads the beverage program, curating cocktails that reflect the same fusion ethos found on the plate.

With its upcoming European openings and its firm roots in Riyadh, Kuuru is more than a restaurant—it’s a cultural ambassador. A place where Japanese precision meets Peruvian passion, and where Saudi hospitality plays host to the world.