KUU Restaurant… Tasty Pictures at an Exhibition

We’ve all heard the saying “I don’t know much about art, but I know what I like.” For me, it’s the same with sushi!
 

I eat Japanese cooking (mostly sushi) 3-4 times a month. I do that not because of health or fitness reasons, but because I just love it. So, I’m elated when I find a new Japanese restaurant. Well, KUU isn’t, in the truest sense of the term, a Japanese restaurant. It’s more like a contemporary Asian restaurant on a visual steroid trip. It’s a restaurant in which a foodie says “I’m glad my smart phone has a camera!”

First of all, Chef Adison Lee learned at the feet of the master, Nobu Matsuhisa of Nobu fame. He has honed his skills at Nobu in New York and London. Now in Houston, Chef labels his specialty as “modern cooking” paired with traditional Japanese techniques.

So, let’s walk through the exhibition in the art gallery that is KUU Restaurant (pronounced “koo”) with very little commentary from me (Chinese proverb, “One picture is worth ten thousand words”).
New Style Soft Shell Crab Tempura
 

We mixed “starters” with entrees, as all dishes at KUU are served tapas-style and in the manner of the old Chinese restaurants, are meant for sharing. SO, let’s start with the New Style Soft Shell Crab Tempura. Served with guacamole and a sweet roasted tomato, the crab stands on its hind legs majestically like the Lone Ranger’s steed, Silver. It is large for commonly served soft-shell crabs, so it’s very juicy and surrounded by a very crisp tempura.

Crispy Duck


The Crispy Duck (That’s more Chinese, isn’t it?) was served with “compressed apple”, scallop chip and a unique wasabi beef reduction. In addition to the perfectly crisped skin, this was a real “looker”. Loved it.

Grilled Chicken with Wasabi Pepper Jus


Grilled chicken crept unapologetically onto the menu and our table in the form of Grilled Chicken with Wasabi Pepper Jus. Served with watercress and a wasabi pepper jus, we commented that if grilled chicken were served like this in other restaurants, it would be a more common addition to most restaurant menus… really juicy (In my experience, it’s hard to find juicy grilled chicken!). I attend a lot of nonprofit fundraisers where we look askance at the “rubber chicken” served to save money. It’s certainly not THIS chicken.

 
Hot Rock
 

Dining should be fun, shouldn’t it? This is the fun interactive dish. Named simply Hot Rock, VERY tender and heavily marbled Akaushi beef was served with a very hot rock for diners to sear their own beef on. Served with ponzu and garlic butter, this is one of those beef dishes that, if the beef isn’t cooked to your liking, you have only yourself to blame. Note to chef, the rock is perfectly heated when delivered to the table, and is best at the temperature it is initially heated to… but as one might expect, it is bound to cool and if a foodie fools around with a camera or conversation, the seared beef at the beginning is not as spectacular as in the end of the serving of raw beef. The server might warn dawdlers to move along, or maybe, as with refilling iced tea… if there is beef left in a few minutes, a new hot rock might be dropped off? I will still order this on my next visit, but since I already have a pic, I’ll not waste any time annoying others with my obligatory photography and eat hot food like everyone else.

 
KUU
 
Last, but in no way least, was the signature roll, KUU. This spectacular and fulfilling roll included Asian pear, yuzu kosho (a citrusy rough-chopped chutney), avocado, tuna, LOBSTER claw meat and an edamame paste was rich and extravagant. Lobster AND tuna? It was well-worth the $18.00 for a sushi roll. If you go there, this needs to be one of your choices.
 
    
947 Gessner Road #A180
Houston, TX 77024
713-461-1688

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Our Italian Table

A tavola non s'invecchia

Culinary Houston

Where food is good and people are fun. Serving Midtown, Galleria, River Oaks, Westheimer Corridor and beyond.

A Zesty Bite

Just another WordPress.com site

Jack Tyler's Mexico

Where food is good and people are fun. Serving Midtown, Galleria, River Oaks, Westheimer Corridor and beyond.

Hungry in Houston

Food blogger on a journey - a year in raw!

jack | around

beer.food.travel

Chili Bob's Houston Eats

Where food is good and people are fun. Serving Midtown, Galleria, River Oaks, Westheimer Corridor and beyond.

Delicious Mischief New Orleans

The New Orleans Magazine of Food & Drink

Whole Fish

Where food is good and people are fun. Serving Midtown, Galleria, River Oaks, Westheimer Corridor and beyond.

Urban Swank | Houston Food, Beauty, and Lifestyle Blog

Where food is good and people are fun. Serving Midtown, Galleria, River Oaks, Westheimer Corridor and beyond.

News Feed - CultureMap Houston

Where food is good and people are fun. Serving Midtown, Galleria, River Oaks, Westheimer Corridor and beyond.

J.C. Reid, Texas

Food and travel writing

Texas Private Chefs

Home-cooked meals prepared by your private chef!

Robbwalsh.com

Where food is good and people are fun. Serving Midtown, Galleria, River Oaks, Westheimer Corridor and beyond.

HankOnFood.com

Where food is good and people are fun. Serving Midtown, Galleria, River Oaks, Westheimer Corridor and beyond.

Do Bianchi

Negotiating the Epistemologic Implications of Oenophilia

Food Network Feed

Where food is good and people are fun. Serving Midtown, Galleria, River Oaks, Westheimer Corridor and beyond.

HTownChowDown

Restaurant Reviews | News | Houston | The Woodlands