Paul Qui Opening Kuneho Tonight

kunehoby Steven Doyle

Austin Chef Paul Qui opens his new restaurant, Kuneho, tonight. This after closing his eponymous restaurant, Qui after an embattled 2016 rife with domestic disputes.

Qui opened his namesake eatery in 2012 with the help of his Top Chef prize money, and enjoyed critical fame with writers and diners, with much hooplah from national publications such as GQ and Bon Appetit. Prior to opening Qui, the chef won a Beard Award for Best Chef Southwest for his role at chef Tyson Cole’s Uchiko.

Qui has three other Austin concepts: sushi bar Otoko, Japanese street food truck East Side King, and East Side King Thai Kun.

Kuneho is located at 1600 E 6th St, Austin, TX 78702. Reservations may be made by calling (required) 512.436.9626.

qui

We have a copy of the menu that should be served tonight:

Perfect Bites

Quail egg and caviar with light soy sauce
Trout roe migas
Morcilla a la dinuguan
Mussel escabeche
Peanut gazpacho
Caviar toast
Uni toast with lardo
Foie toast
Chawanmushi
Salmon butter
Rabbit hand pie
Caramelized eggplant

Sushi

Aged beef tongue, 30-day age, black pepper, fish caramel
Enoki mushroom, tamari
Hearts of palm, peanut sauce, roasted peanuts
Crispy onion
Smoked short rib, smoked tamari, fresh wasabi
Pork jam, toboki, chicharones
Foie gras, umeboshi pate de fruit, shiso
Avocado, yuzukosho, tamari

Sushi and Sashimi

Big eye tuna
Sustainable bluefin
Sustainable bluefin toro
Ora king salmon
Yellowtail
Japanese sea bream
Black bass
Sea urchin
Scallop
Mackerel
Gulf shrimp

Cold and Crudo

Kurodai tiradito: black bass ginger, garlic, aji amarillo, olive oil
Madai carpaccio: Japanese sea bream, garlic oil, smoked soy
Atun poke: big eye tuna, avocado, green apple, red onion, tamari, pumpkin seed oil
Kinilaw: cobia, coconut vinegar, coconut milk, red onion, cilantro, black pepper
Smoked sake: ora king salmon, whey, green tea oil, crispy garlic
Mixta ceviche: fin fish and shellfish marinated in citrus
Aji aji: horse mackerel, aji amarillo, leche de tigre
Sabe escabeche: East Coast mackerel, ponzu, tomatoes, herbs
Sunchoke dashi: a selection of vegetables from HausBar Farms, dried uni, croutons
Avo shell: avocado, yuzu, blue crab, savory kuro cereal

Snacks

Roti canai with curry rabbit and parmesan
Sweet greens salad with carrot ginger dressing
Sunomono: pickle plate
Dorsey’s vegetable with lemon miso hummus
Kuneho queen crab

Nabe and More

Hamachi bibimbap
Vegetable bibimbap
Sisig and fried egg
Mussel with dinuguan sauce and jamon
Sizzling rice ochazuke
Poached grouper in kombu milk broth
Ben’s snapper with burnt nappa, nori, black pepper, yuzu

All the Rolls

Kimchi and velveeta eggrolls
Hearts of palm lumpia
Austin Roll: fish cake, cucumber, avocado, sweet chili vinegar
Philly Speer Roll: smoked ora king salmon, laughing cow cheese, ash
Negihama, smoke tamari, fresh wasabi
Negitoro, smoked tamari, fresh wasabi
Fried shrimp roll, green mango, kuneho sauce, crispy stuff
Super crunchy salmon roll
Big beef roll: yummy beef parts, avocado, cucumber, yuzu kosho miso

Agemono Fried Goodness

Fried half chicken, banana ketchup, nam jim, pan de mie and pickles
Pork rib nam, pork jam, cucumber
Hamachi kama
Sake kama
Seasonal tempura vegetables, tentsuyu
Chicken karaage
Chicken ribs, master barbecue sauce, acharra
Tonkatsu: kurobuta pork chop, shredded cabbage, fruit sauce
Tongue-katsu: aged beef tongue, hot mustard, milk bread, pickles

Yakimono/Grill

Aged beef tongue, fish caramel, hot mustard
Smoked short rib, seasonal kimchi, pickles
Pork belly lechon fresh asian pear salad
Unicorn en vaso: grilled corn with sea urchin and kewpie in a cup
Elotes: grilled corn Japanese and Texas-style
Smoked short ribs, seasonal kimchi

Kuneho Sweets

Foie “roti boy” coffee bun
Matcha mochi and Valrhona ganache
Japanese cheesecakePork rib nam, pork jam, cucumber
Hamachi kama
Sake kama
Seasonal tempura vegetables, tentsuyu
Chicken karaage
Chicken ribs, master barbecue sauce, acharra
Tonkatsu: kurobuta pork chop, shredded cabbage, fruit sauce
Tongue-katsu: aged beef tongue, hot mustard, milk bread, pickles

Yakimono/Grill

Aged beef tongue, fish caramel, hot mustard
Smoked short rib, seasonal kimchi, pickles
Pork belly lechon fresh asian pear salad
Unicorn en vaso: grilled corn with sea urchin and kewpie in a cup
Elotes: grilled corn Japanese and Texas-style
Smoked short ribs, seasonal kimchi

Kuneho Sweets

Foie “roti boy” coffee bun
Matcha mochi and Valrhona ganache
Japanese cheesecake

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