A richly red- and golden-hued dining room sets the stage for new Kuu’s modern Japanese menu—divided between cold, sushi-inspired options and hot plates.
by John DeMers | Photography by Julie Soefer | Houston magazine | October 2, 2014
Adison Lee is part of a movement of sorts. He’s one of those young, adventurous chefs who wants to turn one of the world’s most traditional cuisines—Japanese—on its ear. In his hands, at his style-forward eatery called Kuu in the Gateway Memorial City development, the freshest fish you’ve ever tasted is no more likely to turn up with wasabi and ginger than with watermelon or pickled grapes. “Every single dish here comes with seasonal ingredients,” says Lee, “and we created every single dish.”
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