Chef Scott Kim knows fish. For years he ran the impressive Eastside sushi restaurant Matsu, before heading over to Shaker Square to open the seafood-heavy Sasa. It's one of the few places in town where it's safe to order the mackerel.
So when Kim announced that he was adding a raw bar to the offerings at Accent, his Uptown eatery, I knew he would be doing it right. In speaking to him, it sounds like that's the case.
"Accent's raw bar was in the plans from the beginning," he explains. "I wanted to focus on the Robata Grill and Josper Oven and add the raw bar as phase two of our menu."
As of late last week, the raw bar was up and running. Located near the open kitchen, the display offers raw oysters and scallops in the shell, meaty king crab legs, shrimp cocktail, green-lipped mussels, lobster claws, octopus, ceviche and sashimi. Items are available by the piece or platter.
Fully aware of what's required to operate a raw bar at its peak, Kim has taken all necessary steps. "A raw bar with sushi requires a lot of training and execution, which is why we brought in a dedicated chef to oversee the raw and sushi bar," Kim explains.
Down the road, a chef's table will be installed near the raw bar and open kitchen, where guests can watch the chefs in action. The raw bar is available during regular business hours.
