Four New Eateries
The chef is Hong Kong-born, Japanese-trained Venice Lee. ("I chose the name Venice. I liked it. No, never been there--you want to take me? I'll be your personal chef!") He oversees a menu that Alan says is "perhaps 80 percent Japanese with some Chinese and Thai--very East Asian" and also presides over the sushi bar, where customers, says Kenneth, are urged to ignore the menu and "ask for what's fresh. Yeah, that gets expensive, but it's the way to do it." (Nigiri starts at $4 for two pieces; Kuroshio's entrees run $15-$34.)
In early January, they were still waiting for their liquor license; once it's in hand, bar manager April Eby is planning to offer a very East Asian drinking experience with high-end unfiltered sakes and soju cocktails. Soju is "kind of like vodka, but about half the alcohol," she says. "One way I've seen it served is with hot water and a pickled plum."
Since he crash-educated himself in restaurant design and management, it comes as somewhat of a surprise to learn that Alan Wang graduated last April from the U-M with a degree in biochemistry and was accepted into Stony Brook University's School of Medicine. He turned it down to get Kuroshio off the ground but says he hopes to renew his Stony Brook application, if not next year then the year after.