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FISH
New restaurant brings
Japanese-Korean flavor
to Bryan-College Station
Story by Hina Patel
Photos courtesy of The Haiku Restaurant
F or many students, dinner time
brings thoughts of Freebird’s,
Double Dave’s and Sbisa. Howev
er there is life after burritos, pizza
and hamburgers. For those with
more adventurous taste buds, raw
fish, steamed rice and seafood
have arrived in Bryan-College
Station.
The Haiku Restaurant,
a new Japanese-Korean
restaurant, is located in
the Randall’s shop
ping center. The
main attraction
for the restaurant
is the sushi bar,
which is the only
one of its kind in B-
CS.
Tim Shin, owner
of the Haiku Restau
rant, said Aggieland
needs a different flavor
of food.
“The town needed
this type of establish
ment,” he said. “I think
that the students will appre
ciate the Japanese and Kore
an culture more by experienc
ing it first-hand.”
The sushi bar is compara
ble to an English pub, where
the customers may enjoy their
food in a relaxed atmosphere.
“The customer sits on a
stool, picks the type of seafood
from the refrigerated glass dis
play in front of him and then
watches the master chef pre
pare his selection,” Shin said.
“It is very interesting for new
comers.”
Since both Japan and Ko
rea are surrounded by
water, it is logical the cuisine of these na
tions reflects the environment. The wa
ters of Japan and Korea are abundant
with a variety of fish.
The menu includes different types
of fish, such as red snapper, yellow
tail and flying fish.
“The type of fish that we serve is
not found in College Station, so I have
to go to Houston to get a variety,” Shin
said.
Sushi began centuries ago as a way
of preserving fish. The fish was salted
and compressed until it dried and fer
mented. About two hundred years ago, a
chef named Yohei decided to serve the fish
fresh with the staple food of Japan, rice.
Contrary to popular belief, not all sushi
is served raw. Some types of seafood, like
eel and octopus, must be cooked prior to
serving.
“About 70 percent of the fish we serve
at the sushi bar is raw, but 30 percent is
cooked,” Shin said. “The type of seafood
used can vary from fish to shrimp to fish
eggs.”
Actual preparation consists of acquiring
the proper equipment — the classic bento
knife. This type of knife is very sharp and
does not get slippery when wet.
The fish is then simply cut into fillets
(and cooked if required.)
The term sushi more accurately refers
to two components — the seafood (raw or
cooked) and steamed rice with a type of
hot mustard and/or soy sauce.
“Japanese-Korean rice is different from
the rice found in other parts of the world;
it is short grain and sticky,” Shin said.
“The steamed rice is placed in an oblong
fashion then the fillets of fish are placed
[so that they] overlap the sides of the rice.
It is quite elegant.”
Eating raw seafood may be a turnoff to
some, but the food does have its advantages,
such as being low in fat.
“The dishes here are extremely
healthy. We steam, boil or grill the food,”
Shin said. “Almost nothing is deep-fried,
so it is better for you.”
The Japanese lanterns, Japanese and
Korean wall-hangings and tropical fish
pond create a different in The Haiku
Restaurant.
“I tried to create a mixture of the
Japanese and Korean culture, which are
very similar to begin with, since the two
countries are very close,” Shin said. “The
customers really appreciate the scenery.”
Students who come to the restaurant
can expect to find a little of everything.
“There are, of course, the seafood
dishes, but the famous Korean barbecue
is really fantastic,” Shin said. “The most
popular dish is the salmon and even if
you do not like seafood there are vege
tarian dishes, like Tempura.”
At the end of a meal, there is also the
traditional dessert.
“One of the many desserts here is the
moji ice cream,” Shin said. “This is a
sweet rice cake with ice cream. It is ex
cellent after a meal.”
“I hope all students will try the food
and sample the culture along with it. Of
course, using chopsticks is optional.”
Id prep:
oursf
1st Annual
Spring Capitalizing on Engineering
Opportunities Career Fair
99
February 3
February 4
UNIVERSITY
, Photo Edito
kh, Opinion Edit
ity Editor
, Aggielife Ed' 10
i, Web Editor
ant, Radio W® J
,id lee, Caleb McDa#;
lack, Russell Paged
:an Robbins, I
en Salue Turner,
'N&Er.cNewnam^,
9am^4pm Exhibition # 9am-3:30pm Exhibition
MSC, 2nd Floor MSC,
Student Recruiter Social
7 pm
2nd Floor
t: JR Beato;
Mark
el Ruenes,Victor'® 1
io Casas, Ronda “"V
,a y' B0bbie f & i> J
rrisa Sonmer & , vi#
aKreick,Rouc ra
aner&KyieWbi'J^i
wia on of Student ^
ehone: 845-3313; F» ^
For campus, local- ^ ^
IcDonald, and office
^ copy ofl^ Battan
d $17.50 for the su™" 19 '
Hosted by: the Student Engineers’ Council
For More Info, Contact Danny or Sara @ 847-8567