TOYOSU
It is not a type of tuna, but rather a member of the jack family
Hamachi
a classic French culinary knife technique that produces tiny, uniform cubes measuring about 1/8 of an inch (approx. 3 mm) on each side
Brunoise
the year Tyson Cole won the James beard award
2011
Paper plane
Born and raised in Saigon till nine.
CHEF HIEU
apex marine predators famous for their immense size, staggering speeds of up to 40 mph, and warm-blooded physiology
Bluefin Tuna
a gentle, moist-heat cooking method where delicate foods are submerged in liquid held just below a simmer
Poaching
the year the first Uchi opened
2003
Margarita
Played the violin for eight years
Chef Serenity
These are deep-sea creatures, typically residing at depths between 300 to 2,000 feet.
Kinmedai
a culinary technique where food (typically vegetables or fruit) is briefly scalded in boiling water and then immediately plunged into ice water to halt the cooking process
Blanching
Uchi Houston's first CDC
Kaz Edwards
highly aromatic, cool-climate white grape native to Germany’s Rhine region. Known for its vibrant acidity and ability to reflect its specific growing location, it spans the entire sweetness spectrum—from bone-dry to lusciously sweet dessert wines.
Riesling
started an orphanage in the phillipines
Joy
bizarre metamorphosis: one eye physically migrates across their head so both face upward, while their skin color flips and adapts to the ocean floor.
Flounder
Traditional Japanese method of dispatching fish that instantly causes brain death and paralyzes the nervous system. By preventing the fish from struggling, it stops the buildup of lactic acid and stress hormones, preserving the meat's texture and allowing it to develop rich, umami flavors when aged.
Ikejime
Highly resistant to the deadly Pierce's Disease and phylloxera
Spanish black
car was stolen a night before moving to Las Vegas
Steven Mendoza
deep-bodied marine fish known for their parrot-like fused beak teeth, deep compression body shape, and diet of hard-shelled prey
Knifejaw
Cooks food quickly in a small amount of oil over medium to high heat in a shallow pan
Sautéing
Japanese alcoholic beverage brewed from four core ingredients: water, yeast, koji mold, and specially polished rice.
Sake