Ke-uH<\/a> restaurant.<\/p>\nOnline reviews of \u201ccreative,\u201d \u201cextraordinary\u201d and \u201cexciting\u201d should lure you in, but its executive sushi chef Edwin Delgado and manager Sayuri Jones \u2013 who\u2019ve worked together for more than 15 years \u2013 are the magic behind the scenes. Handpicked by Chef Oscar Noborikawa for his 22-years of experience with sushi, Delgado and his team have created a Japanese fusion destination with Latin American, South Asian and French influences using \u201cthe quality of the product, the preparation, the respect and care for every single ingredient and inherent discipline to create the perfect balance,\u201d says Delgado.<\/p>\n
It starts with the fish. Japanese Hamachi yellowtail, Scottish salmon, Yellowfin and Bigeye tuna from Central and South America and Bluefin tuna from the Mediterranean Sea are the best in the world for sushi. Then, Chef Delgado has created clean, healthy, fresh menu items he says are the most popular at the Acqualina location, including:<\/p>\n
Toro Cilantro:<\/strong> Bluefin toro sashimi brushed with a special soy sauce, lit with a torch and smoked with miso. \u201cIt\u2019s creamy in a sense, but light,\u201d says Chef Delgado.<\/p>\nWagyu Kinoko<\/strong>: Chef Delgado says this is similar to a carpaccio, seasoned with truffle, shitake mushrooms and a ponzu sauce finish and lit with a torch to melt the ingredients together. \u201cIt\u2019s classic to focus on the ingredients and keep the simplicity,\u201d he says.<\/p>\nCaviar Salmon Aji Amarillo<\/strong>: \u201cmade with sweet Japanese wine for a hint of sweetness, yet spicy, then we put caviar and special soy with lava or black salt,\u201d says Delgado.<\/p>\nFrom the hot kitchen, Delgado\u2019s favorites are fan-favorite Ke-uH Sliders and Pork Buns, the latter for which the pork is cooked sous vide for 12 hours. Beyond putting a tremendous amount of work and care into each dish, Chef Delgado likes the enjoyment and \u201cfun\u201d that these small bites provide in a communal setting.<\/p>\n
Jones and Chef Delgado enjoy creating \u201cfreestyle combinations\u201d \u2013 their version of omakase — for guests as a way of engaging with Acqualina\u2019s sophisticated and global clientele who may have eaten sushi around the world, but never like this.<\/p>\n
\u201cWe have worked together for so long that I know Chef\u2019s personal recipes,\u201d says Jones, \u201ceven those that aren\u2019t on the menu, so based on the client\u2019s palate, we will create by request and personal experience a menu that\u2019s tailored specifically to them with items from the menu and the chef\u2019s own recipes,\u201d she says.<\/p>\n
Adds Chef Delgado, \u201cWe have the flexibility to create new dishes for our guests to adjust to their palate, so if they\u2019ve tried a signature dish but want it with Hamachi instead, we\u2019ll create more dishes with Hamachi for them,\u201d he says. One of his greatest joys, he says, is creating new connoisseurs from people who may not have liked sushi elsewhere. \u201cLet me know what flavors you didn\u2019t like, then try it my way. I\u2019ll change your mind,\u201d he promises.<\/p>\n
\u201cWhat we offer is something more sophisticated and exclusive \u2013 a combination of classic and traditional, yet unique,\u201d says Jones. \u201cIt\u2019s true Japanese, but different from classic style with something that caters to everybody\u2019s palate.\u201d<\/p>\n
With mostly small plates to share, plus vegan, vegetarian and gluten-free options, this is one Japanese restaurant that \u201cshould be on everyone\u2019s global radar,\u201d says one reviewer. We agree.<\/p>\n
Ke-uH is open Sunday through Thursday from 5:30 pm to 10 pm and Friday & Saturday from 5:30 pm to 11 pm. For reservations, phone 305-918-6888, or email restaurant manager Sayuri Jones directly at Sai@keuhrestaurant.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"By Michelle Payer With its diverse and eclectic menu \u2013 from hot and cold izakayas to sushi rolls, tapas style menu and ingredients from the earth\u2019s four corners, you may […]<\/p>\n","protected":false},"author":19,"featured_media":16748,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[99],"tags":[],"class_list":["post-16747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-epicurean"],"acf":[],"yoast_head":"\n
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