Standard Pages (they don't change often)

Wednesday, August 22, 2012


Kusshi oysters with yuzu sorbet, Uchi Houston. Much improved from an earlier rendition, particularly in taking advantage of the cold temperature contrasts. 
Although aroma and flavor (which are neurologically interlinked) take the bulk of the attention when judging food, texture and temperature are important, albeit less discussed, components of the dining experience. Temperature, in particular, is such a fleeting characteristic - as time proceeds, whatever food served, eventually equilibrates to the room temperature.  Thus, optimal service, from plating to the uncontrolled moment when the diner actually eats the product, is a delicate balancing act.

All the more reason why this type of precision and planning should be lauded. Take sushi, for example. In many American restaurants, to promote the illusion of safety, sushi is often served cold, just barely above refrigerator temperature. At some places, even the rice is cold. But the masterful sushi chefs of Uchi Houston, they present their sushi warm (the rice held as small batches in tortilla warmers - a clever repurposing of the common local implement). Thus, the full flavor and texture of the fish and condiments bloom in chewing, intermingling with texture of the expertly cooked rice.

Hirame fin nigiri, Uchi Houston. Taken from around the fin, this cut of the flounder is rare indeed, comprising but a tiny fraction of the available flesh on the fish. 

No comments:

Post a Comment