Chef Adison Lee uses the craft he learned under modern Japanese cuisine master Nobu to bring fine fare to the Memorial City area. The sashimi and sushi at KUU are of some of the best quality around thanks to fish that is flown in fresh from Japan. Dishes tend to be layered with multiple flavors and colors from garnishes and light, savory sauces, delivering a fine feast for the eyes as much as for the mouth. Take the restaurant’s signature kanpaccio, for instance. A word play on "carpaccio" and "kanpachi," the carpaccio of amberjack dancing with soy, Thai peppers, orange, and sake-soaked grapes delights every single taste bud. KUU makes for an ideal date night and is a worthwhile jaunt, even if getting there means driving a few extra miles.