KUU [Eric Sauseda/Groovehouse]
KUU is the latest in fine dining establishments to recently debut in the Gateway Memorial City development, and it's just another in a long list of places that took months longer than anticipated to open. The chef and owner is former Blue Fish and Sushi Raku's Adison Lee, who delayed the opening in order to perfect some details before introducing his high-end Japanese dishes to the public. "I want to create a good team in this restaurant," Lee told Eater. It was also important that some of the interior design finishes in the space be custom, natural elements—plenty of wood and stone. These design features make the 4,800-square-foot interior and 1,200-square-foot patio elegant but grounded.
The Japanese menu includes entrées that "combine seasonal ingredients and traditional Japanese technique" at an average of about $35 to $50. Smaller, tapas-style dining and omakase dining will feature sake pairings from operations manager and sommelier Ricky Cheung. In Eater's last chat with Lee, he divulged that his personal "favorite menu item is the Truffle Japanese Sea Bream," and that "kuu" means both "the art of eating and something that's delicious and tasty," so presentation will be part of what he hopes will set the restaurant apart from other contemporary Japanese eateries. Here now, take a look at the newly opened restaurant.
· KUU [Facebook]
· All Other Coming Attractions [-EHOU-]
