Or maybe the reason your food is taking so long is because they forgot to place the order.
Strong words from.’s Restaurant Editor Jordana Rothman, describing one of the most inventive and irreverent omakase spots in the country today.. Okai, who hails from Kyoto, is what.
Editor in Chief Nilou Motamed describes as a “rock and roll sushi chef.” He’s a punk musician—and Austin, his longtime adopted city, is the perfect place for him to flex his musical muscles after restaurant hours.. For Okai, these dual passions have always been intertwined.He started cooking professionally, drawing on his experience back in Japan working for a family catering company after the breakup of an erstwhile punk project many years ago.“I came to realize that cooking is very similar to music,” he says.
“And since my music career didn’t really take off, I decided to pour the same passion for music into cooking and becoming a chef.”.Okai’s food is refined and thoughtful, but like his music, it’s anything but quiet.
His behind-the-counter energy is palpable, and the team doesn’t shy away from spectacle every now and then—”Once every three months,” says Okai, “we host an event where we bring the full.
and cut the fish in front of 50 to 60 people....this gives me a lot of adrenaline.”.sold in most American markets is neither wild (it's all cultivated these days) nor technically rice.
It is a grass from the genus Zizania that grows in similar wet habitats as Oryza.Since it retains its bran and germ, you can treat it like whole-grain rice, though it can take even longer to cook.
Better yet, treat it like pasta, boiled in a large pot of salted water and drained when al dente..Native peoples in the North American Great Lakes did once forage for varieties of indigenous rice, and some have continued the tradition to this day.