It's been a long while since my last visit to kuu; so I decided to celebrate my birthday dinner here. We made reservations and it wasn't very busy. Our server, Joelle, was very sweet and friendly.
KUU T IN THE RAMU- don q cristal rum, hibiscus syrup, passion fruit sorbet, and lime
This drink was very unique and it tasted great. I loved the sorbet. It added a nice refreshing sweetness to the drink.
KUNSEITARO- smoked salmon, taro chips, asian pear, yuzu thyme, and golden raisins
I loved the smokey salmon with the sweetness of the pear and the golden raisins. The taro chips were bland, but it had a nice crisp texture, which balances the smooth salmon.
AKAUSHI - seared wagyu beef, yuzu kosho, green onion, and ponzu
This was very disappointing because kuu used to make the best akaushi I've ever had. It used to be so tender, fresh, and slightly seared, but now it had a strange smell and was very chewy and tough.
SAKE TORO- salmon belly, ikura, and yuzu kosho
This restaurant is one of the few places that serve sake toro. I love salmon, especially when it's paired with something acidic such as yuzu kosho
SUZUKI- striped bass, yuzu kosho, shiso, and ponzu
Kuu has always served the freshest suzuki I've ever had and that hasn't changed. It's light and has a slight sweetness to it, which contrasts the citrus ponzu and fresh herbs.
FOIE GRAS
The foie gras here is still the best I've had. It's not only buttery and light, but it also just melts in your mouth. It's a decadent, rich flavor.
HOTATE- chopped scallop, green onion, and golden tobiko
The scallops are the perfect texture. It's not mushy and not overly chopped into small pieces.
OTORO- tuna belly, scallion, and kazami wasabi
The tuna was perfect. It was fresh, creamy, fatty, oily, and just downright full of goodness.
WAGYU AND UNAGI- texas kobe, unagi, and peach kimchi emulsion
This dish was flavorful. I liked the sweet and savory combo. The kobe was tender, unagi was fresh and sweet, and the emulsion was slightly acidic.
MISO SOUP- miso broth, tofu, wakame, and green onion
I liked the soup. It tasted fresh and it had plenty of tofu pieces. It wasn't bland, but it was light.
RINGO NIKU- berkshire pork belly, hen of the wood, apple jam, cherry balsamic reduction, cauliflower, and tomato
This dish is pretty heavy in flavors. The fatty pork belly tasted great with the sweet jam and balsamic reduction and I really liked the earthy mushrooms with the acidic tomatoes and crunchy cauliflower.
TRUFFLE SUZUKI- hamachi, scallion, crunch, jalapeno, suzuki, golden tobiko, and truffle yuzu vinaigrette
The hamachi and suzuki tasted fresh. All the textures and flavors were on point, fresh, acidic, sweet, crunchy, and lightly spicy. The only thing is that the truffle yuzu overwhelmed most of the flavors so most that you could taste was acidity. I would've preferred the subtle flavors to shine though.
POSEIDON- chopped scallop, scallion, crunch, diced maguro, sake, and hamachi, truffle yuzu vinaigrette
I love that you get 4 different fish in this roll. They're very fresh, but the same issue occurred here as in the other roll. The truffle yuzu overwhelmed the overall freshness of the roll and it was just too acidic. Also, the texture was all too mushy.
DESSERTS
I tried both desserts. The BROWNIE one was my favorite of the two. The presentation was beautiful and I loved the pungent black sesame flavor, which complemented well with the sweet ice cream. The 2nd dessert didn't sit well with me. I didn't like it at all. The flavors were nothing spectacular and I never want to eat it again. It was really tart and the flavors didn't meld well together.
I still love dining here, but the quality isn't as good this time around. Service was great and food could be a bit better, but it was still a great dinner. read more