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.

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



Leave a Reply

%d bloggers like this: