Uchi-trained chef Patrick Pham, co-founder of Aiko, prepares and serves some of Houston's freshest and most innovative sushi. Although there isn't a bad seat in the house, guests to Aiko, the Japanese word for love-child, clamor to sit at the sushi bar to get an up-close look at the sushi being prepared.
Chef de Cuisine, Michael Chong, is part of the experience curating a range of omakases and a variety of raw, cooked, and rolled items. The duo explains how they prepare Muki Hotate Usuzukuri, thinly sliced fresh shucked Japanese scallops served with house-made fermented citrus chili paste dressed with sanbaizu sauce. aikohtx.com
The Scallops
"Muki means shucked, so these Japanese scallops are shucked right before they are shipped to us, ensuring the best quality," says Pham. "The texture is firm, with more of a sweet taste. We slice them thin because they are firmer than your typical scallop." Chong adds, "In Japanese, Usuzukuri means thin slices, often to the point of transparency, to showcase the natural color and texture of the scallops."
The Toppings
"Our yuzu kosho is made with lemon and lime zest since it's pretty difficult to get yuzu consistently in the States," Pham explains. "It adds a nice acidity and spice to the dish that complements the sweetness of the scallop."
The Garnish
"The garnish on the side is tsuma, which is thinly sliced daikon radish," says Patrick. "We like to spread that across the dish and roll each piece into a bite. The daikon adds a crunchy texture to complete the bite."
The Sauce
"Sanbaizu is a perfect balance of sweet, salty, and acidity that pairs well with salads or lighter crudos such as the Muki Hotate," Pham explains.
"It has refreshing aspects that pair well without overpowering the freshness of the scallops," adds Chong.