Executive chef Manabu Horiuchi recently began blessing Houston with a monthly Umami dinner. Being a total umami definition rookie, google was the only option.
Umami /uːˈmɑːmi/
Popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty. Umami is a loanword from the Japanese umami (うま味?) meaning “pleasant savory taste”.[6] This particular writing was chosen by Professor Kikunae Ikeda from umai (うまい) “delicious” and mi (味) “taste”. The Chinese characters 旨味 are used for a more general meaning, when a particular food is delicious.
Please & Thanks.
With the help of several guest chefs, Hori seals the deal in the very best way. On Sunday, nine amazing courses showcased Randy Evans of Haven, along with Jean Philippe Gaston, and Mark Gabriel Medina.
Amuse Bouche…
Texas Gulf Coast Oysters * Ghost Pepper Caviar * Mignonette
1st Course…
Ceviche * Snapper * Citrus * Olive Oil * Sorbet
Um, I bombed this picture. Curtsy.
2nd Course…
Fresh Bamboo Shoots * Sake Braised Abalone * Sea Urchin * Uni Butter * Umami Dashi
3rd Course…
Agedashi Tofu * Root Vegetable & House Smoked Mozzarella Snow * Dashi Mustard Emulsion
4th Course…
Grilled Leeks * Gruyere Cheese * Mustard Seeds * Balsamic Glaze * Spiced Walnuts
5th Course…
Fennel Pasta * Karasumi *Meyer Lemon Zest * Pine Nuts * Olive Oil
6th Course…
Miso Braised Norwegian Mackerel * Frisee * Kumquats * Mustard Espuma
7th Course…
Quail Scotched Eggs * Béarnaise * Fennel Salad
8th Course…
Veal * Beet Puree * Kale Chips * Cocoa Nibs
9th Course…
Dark Chocolate & Coffee Pound Cake * Sesame Sherbet * Orange Marmalade * Tamarind Curd
