Kuza, the globally inspired Asian dining destination from Clive Collective, is opening Sept. 16 in North Scottsdale, marking the hospitality group’s sixth restaurant and third concept along this stretch of Scottsdale Road.
Centered around an open robata grill and raw bar, Kuza combines live-fire cooking, a seasonally driven sushi program, globally influenced flavors and an elevated cocktail experience. The restaurant’s transportive design, lively bar and open kitchen create an atmosphere that builds energy throughout the evening.
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“Kuza represents the next stage of Clive Collective’s growth and the kind of distinctive hospitality experiences we want to continue creating,” said Mikis Troyan, co-founder and managing partner of Clive Collective. “We wanted to create something immersive and energetic, an experience built around the theater of live fire, exceptional ingredients and a dining room that evolves as the night goes on.”
Executive Chef Erik Davila leads the kitchen, balancing Japanese culinary traditions with modern techniques and global influences. The menu moves between charcoal-grilled meats and seafood, seasonal raw preparations, sushi and shareable dishes designed to encourage exploration across the table.
The robata program is anchored by Chicken Negima, a signature skewer repeatedly glazed and rotated over charcoal until the sauce caramelizes to order. Seasonal seafood selections include Market Robata Prawns finished with red kosho-yuzu glaze and house-smoked sea salt, and Spanish Grilled Octopus that is slow-cooked before being charred over the robata and served with harissa honey and a Japanese-inspired aguachile.
Kuza’s raw bar and sushi program highlights fish flown in twice weekly from Tokyo’s Toyosu Market, with offerings ranging from composed crudos and nigiri to a chef-selected sashimi presentation designed to serve as a centerpiece for the table.
“I’ve been doing this long enough to know you don’t rush fire,” said Davila. “Cooking over charcoal takes patience. We’re 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.”
The cocktail program applies Japanese ingredients and unexpected global flavors to familiar formats. Highlights include the Lychee Collins with rose-infused Haku vodka, St-Germain and lychee; the Shikoku Marg with yuzu and a togarashi rim; and The Way of the Flowers, a lighter martini alternative pairing TY KU Junmai Ginjo sake with Carpano Bianco and white peach. The lower-ABV Kodama Kami combines soju, grapefruit and buckwheat tea and is designed to complement the sushi menu.
Desserts are made in-house and include Matcha Nameraka pudding with salted caramel cream and raspberry; Dark Chocolate Cake with sesame and ube whipped cream; and a Sudachi Lime Tart with toasted marshmallow, brown-buttered almonds and a crisp lime-meringue cookie.
Kuza rounds out a growing cluster of Clive Collective concepts on this stretch of Scottsdale Road, joining The Americano and Tell Your Friends as anchors of the group’s North Scottsdale presence. Four additional concepts are currently in development across Greater Phoenix as the hospitality group continues to expand.
Located at 17767 N. Scottsdale Road, Kuza will be open Wednesday through Sunday from 5 to 11 p.m. The kitchen will serve its full menu until 11 p.m. Fridays and Saturdays and until 10 p.m. Wednesday, Thursday and Sunday. For reservations and additional information, visit KuzaRestaurant.com.
