In a press release issued Tuesday, former Blue Fish/Sushi Raku chef Adison Lee announced his plans to open Kuu in the Gateway Memorial City development this fall. Kuu will join Vallone's, a steakhouse by Tony's chef Grant Gordon, and the fourth location of South American steakhouse Churrasco's. The space will have 4,800 sq ft of interior space and a 1,200 sq ft patio. The patio, in particular, will set it apart from other Japanese restaurants.
Lee tells Eater that he "wants to try to do something different than other people are doing" by using seasonal ingredients not found in other Japanese restaurants. "Japanese cuisine isn't just food. It's art. I want to combine my cooking techniques and come up with something new." Sommelier Ricky Cheung will serve as Kuu's operations director. When guests order an omakase tasting, Cheung will offer beverage pairings with each dish.
It's going to be a busy fall.
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