Went to another Omakase, this one only does a monthly tasting.
They are created by the team at Kanau Sushi.
The pretty envelope has a very nice lacy card with menu on in it.
First of all, this is picture heavy. So you've been warned.
Amuse Bouche is Pomme De Terre - fried potato bite with hone creme fraise injected and a dab of truffle aioli on top and bottom and topped off with a bit of caviar.
Front row seat to watch the chefs hard at work.
Not pictured, but super nice was Amberjeack with soy caviar and slices of kiwis cooked in cucumber fish stock.
Then we go outside to enjoy the skewers that is miso seabass. It was literally falling off the bone as you bite into it. The sauce they used is super delicious, and of course I loved the shishito peppers skewers.
Here's the salad course: it has feta & goat cheese with watermelon and concasse tomatoes topped with olive oil. Super refreshing for a summer evening.
This is the Molecular Noods, I've seen a lot of molecular artistry on TV, never experienced in person. This has Vermicelli with crab, tomato and their sauce on top and the foam is made with Vietnamese fish stock.
I liked the fish stock foam a lot, bun the noodles was too thick for what the combo and taste. The mixture on top was great though, wish it can be done by itself.
Here's the mood and atmosphere of the place. It's super nice and classy.
This is Medusa, it is made with jellyfish with compressed cucumber (thinly sliced on there) with yay citrus and topped with King crab and caviar.
I've never had jellyfish before, this was my very first time. It reminds me of sea cucumber prepared Chinese style, cold and chewy.
For Intermezzo - also a palette cleanser, is the caviar course, but not that normal caviar mix that I'm used to. It has Soy, Citrus/Lime, Strawberry and regular Roe.
So you have a bit of sweet, a bit of savory and altogether all refreshing when it's all cold together. You know what the taste remind me of? The poppin' boba, where the juice and flavor all came out when you bit into it.
This is the Pea Course. I have to fess up with full disclosure, I am not a fan of peas. As a matter of fact, when I see them, I pick them out. I've once had a dish with a bed of peas as part of the dish, I ate all but the peas.
That said, and being up front. I actually ate EVERYTHING on that plate. That is pea soup with ribbon carrot, ribbon cucumber, and beet, even the flower on there are edible. The dish is served cold, and like I said, I ate every single bit on that plate. That's a first for me. Mainly because I do not like my peas fraternizing with my food.
Then we have Bagel and Lox. It has cream cheese at the bottom, house cured lox (very flavorful) with caper and red onions.
Unlike a regular bagel & lox., there's no bread, but macaron. I will say that this is a very well done Mac. Typically when people pull this trick, the Mac shells are just less sweet. But they took it to another level, where they have some special seasoning in the shell. So when you take a bite by itself it is slightly savory/salted, and when you combine with the rest, it's very true to the bagel and lox you would have.
Here's their Tuna & Egg Salad. I would say, out of all the courses, this is my least favorite. It has squid ink rice at the bottom - that piece is fine, egg with vinaigrette on top - that's fine. Then tuna tartare in the middle and seaweed on the side. It was not great when you put them all together. On to the rest.
This is the Waygu course, it has a 100 layer potato chip at the bottom. Meaning, it has 100 thinly sliced potato chips all compressed together then fried. Topped with Texas Waygu beef tartare with Korean Gochujung sauce mixed with dehydrated egg yolk (the yellow bits).
This is definitely unique. I will say the beef wasn't the best, turned out to be chewy. The potato chips was very good, and we were hoping there's more of those.
For dessert, it has a very poetic name, called Spring of Antheia. It has Kiwi sorbet with dehydrated meringue with mascarpone bits. So the meringue, they actually use dried ice to make right in front of us. it took less than a few minutes to solidify, and he just crack them like chips and it's done. The sorbet is also made in house so it was super fresh.
Antheia is a Greek Goddess, as our chef explained, of swamp and flowery wreaths. So this is sorta look swampy. But don't let it fool you, it tasted awesome. And our chef was making it right in front of us bit by bit and we didn't even realized.
At any rate, the whole meal cost a pretty penny and it's hard to get in. They offer wine pairing which is another $85, and don't forget to tip your servers. In order to get in, you have to stalk their Instagram account and as soon as you see the announcement, you have to ask them to put you on the list. There are 2 seatings, 5:30 & 7:30 but truly it's 8pm. If you can't get in, you can ask them to put you on a waitlist. They are very responsive, though slow, they do answer.
They have valet parking complimentary and also street parking. Towards the evening the meter will stop, so you don't have to pay for the full duration of the meal. If you can't get into the dinner, go to Kanau Sushi, they also have a good menu on their book and they will do an Omakase as well. Another thing they will do at Kanau is Tuna Break down, you will get super fresh Bluefish Tuna.
Uwa
https://www.instagram.com/uwahtx/
