{"id":31623,"date":"2026-09-10T06:00:00","date_gmt":"2026-09-10T13:00:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=31623"},"modified":"2026-09-08T13:24:31","modified_gmt":"2026-09-08T20:24:31","slug":"kuza-to-open-in-north-scottsdale-with-live-fire-robata-seafood-and-global-flavors","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/grand-opening\/kuza-to-open-in-north-scottsdale-with-live-fire-robata-seafood-and-global-flavors","title":{"rendered":"Kuza to Open in North Scottsdale with Live-Fire Robata, Seafood and Global Flavors"},"content":{"rendered":"\n

North Scottsdale is getting a new destination for dinner and drinks, as Kuza<\/a> prepares to open September 16. The globally inspired Asian restaurant is the latest concept from Clive Collective and the hospitality group\u2019s third restaurant on the growing stretch, joining The Americano and Tell Your Friends.<\/p>\n\n\n\n

Built around an open robata grill and raw bar, Kuza brings together live-fire cooking, seasonal sushi, globally influenced flavors and an elevated cocktail program. <\/p>\n\n\n\n

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\u201cKuza represents the next stage of Clive Collective\u2019s growth and the kind of distinctive hospitality experiences we want to continue creating,\u201d said Mikis Troyan, co-founder and managing partner of Clive Collective. \u201cWe wanted to create something immersive; an experience built around the theater of live fire, exceptional ingredients and a dining room that evolves as the night goes on.\u201d<\/p>\n\n\n\n

Executive Chef Erik Davila draws on Japanese culinary traditions while incorporating modern techniques and flavors from around the world. The menu offers charcoal-grilled meats and seafood, raw preparations, sushi and shareable dishes. A highlight is Kuza\u2019s robata program. The signature Chicken Negima is repeatedly glazed and rotated over charcoal until the sauce caramelizes. Seasonal seafood offerings include Market Robata Prawns with a red kosho-yuzu glaze and house-smoked sea salt.<\/p>\n\n\n\n

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Spanish Grilled Octopus gets a similar treatment. The octopus is slow-cooked before being charred over the robata and served with harissa honey and a Japanese-inspired aguachile.<\/p>\n\n\n\n

\u201cI\u2019ve been doing this long enough to know you don\u2019t rush fire,\u201d Davila said. \u201cCooking over charcoal takes patience. We\u2019re keeping the food focused on simplicity and technique. Let the fire do the work. You lose the identity of a dish when you try to do too much.\u201d<\/p>\n\n\n\n

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Images courtesy of Clive Collective<\/em><\/figcaption><\/figure>\n\n\n\n
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Kuza\u2019s raw bar and sushi program will feature fish flown in twice a week from Tokyo\u2019s Toyosu Market. The selection ranges from crudos and nigiri to a chef-selected sashimi presentation. The emphasis on fresh ingredients and technique carries through the menu. The bar follows a creative approach, using Japanese ingredients and global flavors to reinvent familiar cocktails.<\/p>\n\n\n\n

The Lychee Collins combines rose-infused Haku vodka, St-Germain and lychee; the Shikoku Marg showcases yuzu and a togarashi rim. The Way of the Flowers offers a lighter alternative to a traditional martini, pairing TY KU Junmai Ginjo sake with Carpano Bianco and white peach. Kuza will be open Wednesday through Sunday from 5 to 11 p.m. For more: kuzarestaurant.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"On September 16, Clive Collective\u2019s newest restaurant will debut charcoal cooking, fresh-from-Tokyo seafood and creative cocktails.\n","protected":false},"author":23,"featured_media":31631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[17226],"tags":[17278,4971,5966,17726,12286],"class_list":["post-31623","post","type-post","status-publish","format-standard","has-post-thumbnail","category-grand-opening","tag-clive-collective","tag-featured","tag-grand-opening","tag-kuzu","tag-scottsdale-dining","cs-entry","cs-video-wrap"],"yoast_head":"\nKuza to Open in North Scottsdale with Live-Fire Robata, Seafood and Global Flavors<\/title>\n<meta name=\"description\" content=\"On September 16, Clive Collective\u2019s newest 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