Following Team Hidden for another venture.
The Map took us to the former spot for the Loop.
Except it's an art gallery.... or is it?
Very faux art except...
That's the door that opens to an omakase that seats 10.
The gimmick is $60 for 30 mins for 12 courses. So they don't have printed menu, especially since this is omakase. But in case you want to know what you're eating, check the wall, they list what is on there. The top part is what is included in your $60. Below the line are a la carte items that the server will come by and see which one you want.
Price-wise, it averages well, and I know I could eat more than that dollar just by myself. That said, truly 45 mins including their turn around for the next seating.
As we sat down, one piece already waiting for us, and another one just got served.
That was Tuna with a dab of Chili and Madai with soy tobiko on top. Tuna tasted pretty fresh, madai was lacking taste because all I tasted was soy sauce.
They have a drying machine in house to prep the fish.
Here's Hotate (scallop) with yuzu and caviar. The Yuzu wasn't too sharp, but it really reveal that the rice was crunchy, which usually is a sign that it was too little water when being cooked or old.
This is Kanpachi - yellowtail with yuzu.
Blood Clam with ginger fish sauce. Texture is not as chewy as I'd thought it'd be.
Then Spanish King Mackerel with daikon - it is spicy on top. Has a little kick to it.
This is Flounder - they fire them right in front of us, there's a bit of the torch gun.
Salmon roe - it first landed fresh tasting then it's salty going down.
Not pictured: Sake with Truffle Oil - I think I tasted more truffle oil than fish. Was hoping for a balance.
Hamachi with kumquat and citrus sauce - that was actually pretty good flavor.
Otoro - that melts in your mouth, which I appreciate.
Wagyu - but I got the chewier part of the beef, that was kinda disappointing if you've every had the real deal.
Uni - sea urchin, which is an a la carte item. That is pretty buttery and smooth, which I can appreciate.
This is the Patty Melt, which has Uni, Waygu, and Toro caviar. This is truly a one-bit business. The thing is the Uni is nice and buttery but kinda ruined it by the chewy Waygu. So while I'm happy to pay the $20 for that skill, the chosen cut was not what I expected.
So we saw people BYOB, and there's a corking fee, but let's be honest, by the time they finish a glass, the chefs are already wrapping you up and you couldn't finish your bottle. So, while they don't exactly has much in terms of alcohol offerings, BYOB is also not very feasible unless you bring a small bottle. And let's face it, what fun is that?!
At then end, they even hit the Gong to let you know that the time is up. The set up is simple and the turn around of the seating is quick, so the 15 mins really is for kicking you out while they start seating the next group.
This is very gimmick, just because Hidden has a good reputation. The chef enjoys it since it's intimate. You do have to make a reservation since seating is limited. But I do have a bone to pick: we were trying to get an extra spot and realized that a seating for 10 can be a challenge. I DM-ed on their IG, on OpenTable, called and left message, no one answered. I did inform the chef of this. Again, fully expected that they cannot accommodate, but what's the point of having all these means to communicate if none of which is attended to? At least at Hidden, they will respond to DM. So understand they are at the beginning of this, hope that'll improve over time.
Sushi by Hidden
5216 Morningside
Houston, TX 77006
346-399-5948
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