When you hear more about a sushi restaurant’s décor than you do the food, sadly, it usually means the menu has been put on the back burner. It also means that the recipes will be tailored more for the average American scenester and less for the raw ‘fishionado’. I will admit that I do enjoy the deep fried rolls that dominate many Japanese restaurants. They’re usually tasty and beautifully arranged. But no matter how lovely a roll is to behold, beauty is only skin deep. I want to see slivers of skillfully sliced, brilliantly colored fish, untouched by heat and shining a capella.
Houston, TX 77005
(from past issue of Cuizine Magazine)
Monday, October 20, 2008
Published by Commandrea (Andrea Afra) at 10:02 AM
Published by Commandrea (Andrea Afra) at 10:00 AM
While passing through my old neighborhood a few months back I was amazed to see the funky old washateria had been transformed into a nice looking store front. Its exterior was repainted in shades of brown, foreshadowing the natural theme within. It was a new teahouse, Té House of Tea. It took me a little while but I finally was able to return pay a visit.
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