U Omakase in Brooklyn, New York, has launched its new spring menu by Chef-Owner Luis Durand. #Powerjournalist Markos Papadatos has the scoop.
Chef Durand studied at the French Culinary Institute in 1999, but when his father became ill, he stepped away from the kitchen to take over his family’s construction company, building and designing restaurants and other commercial properties throughout New York City. During this time, he met his wife, Kate, after constructing one of her yoga studios. The couple married, and with her encouragement, he returned to his passion for cooking.
It’s a 12-course omakase experience highlighting spring’s peak ingredients like sweet peas, fennel, and sumo mandarins, reimagining his signature dishes with the bounty of the season.
The multi-course tasting menu is guided by the market, shifting with each week’s peak fish from Japan and local produce. This evolving framework allows each dish to respond naturally to the season. At its core is a foundation of Chef Luis’ house-developed sauces, foams, and oils, reflecting his personal palate and intuitive approach to spring flavors.
Spring menu highlights include:
o Sweet Pea Soup, a blend of English peas, sweat peas, and sugar snap peas with a leek foam. Presented in a tall jade teacup, the starter is meant to be taken like a shot.
o Sea Bream, a Nordic inspired ceviche with horseradish, coconut milk, and pear, garnished with Thai basil and a sumo mandarin gelee.
o Shima Aji with celery root sauce, pickled fennel, and caviar.
o In season in Japanese waters, a rich and medium-fatty Grilled Spanish Mackerel. Chef Luis slightly sears it, then finishes it over charcoal, pairing it with a miso mole and a jalapeño, leek, and onion velouté.
Complimenting the omakase experience is a well-curated European wine list and sake from Bin Bin Sake. Guests can choose a guided sake pairing or unlimited house sake.
For more information on U Omakase, visit its official website and follow its Instagram page.
