KUU is a Japanese restaurant that marries tradition and technique with modern twists. The high-aiming newcomer, to my mind, at least, falls into the category of Houston restaurants that includes Kata Robata, Uchi and MF Sushi. Now that we know about the chef's experience, this comes as no surprise. We discovered in Part 1 of our interview, chef Adison Lee is a protégé of Nobuyuki "Nobu" Matsuhisa, of the renowned, worldwide Nobu restaurant chain.
In Part 2, we learn more about KUU and find out three dishes that the chef recommends for first-time guests. They're not cheap, but they most certainly are representations of the best that KUU has to offer.
EOW: How do you differentiate yourself from places like Kata Robata and Uchi?
AL: I try to not compete with anyone and come up with my own concepts. I make a lot of traditional recipes but I do modern plating styles. If you come to KUU, you'll have some fish here that you won't find somewhere else.