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Mellow yellowfin, beautifully plated.

Image: Megha Tejpal

Though still young, Peska Seafood Culture came out of the gate strong, earning recognition early on as one of Houstonia's best new restaurants of 2015—but it's not yet resting on its laurels.

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Scottish salmon and citrus, simple yet striking.

Image: Megha Tejpal

Instead, Peska is launching a new omakase-style dining experience, affectionately billed the "Omarkase" dinner after the restaurant's barely-legal executive chef, Omar Pereney. The eight-course tasting debuts this week with seatings every Thursday at 7:30 p.m. for no more than 10 guests. Priced at $100 per person, diners are seated in a private dining space where they're treated to appropriate wine pairings.

The general concept behind an omakase dinner is to "leave things to the chef." Dishes are crafted based on the chef's vision for that particular meal, so no dinner will ever be the same as the last.

At a brilliant 21 years young, Pereney does not disappoint with a bold menu of fresh, flavorful seasonal ingredients. His plans to regularly change the menu to highlight different parts of the world and their fishy specialties.

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Pereney sets the standard of his lavish eight-course tasting menu with New Zealand snapper and caviar.

Image: Megha Tejpal

With a menu comprised of fresh seafood from around the globe, the colorful dishes pop off the plate, as stunning as they are delicious. At a preview tasting, diners were enticed by offerings including New Zealand snapper with caviar, Scottish salmon with citrus oil, and tender yellowfin tuna atop a bed of seaweed salad.

As with Peska's regular lunch and dinner menu, the dessert course is worth saving room for. From sweet ice cream with fresh fruit to gooey marshmallows and heavenly macarons, expect layers of flavor during the final course of what is sure to be one of an unforgettable meal.

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Dessert is plated every bit as elegantly as dinner.

Image: Megha Tejpal

 

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