Location 2946 S. Shepherd Drive Houston, TX 77098
Reservations 713.526.6888
At 12 years old, Terrance Tsoi left his native Hong Kong and came to the States. He found a passion to pursue culinary arts after receiving accolades from cooking weekly dinners for friends in Austin while in school. Terrance learned the art of sushi after returning to Houston and training under a master sushi chef at a local restaurant. After a few years his skills became so strong that he became a head sushi chef at the popular spot Azuma. He has become known for his unsurpassed culinary taste and today has brought his talents to Zake. Terrance claims, “Culinary art is a lifetime learning career because it is a never ending story.”
Ingredients
mashed potatoes
Japanese soy bean (edammae)
seaweed flakes
2 pieces crab stick
2 oz. peppercorn tuna
1 sweet shrimp
1 quail egg
1 teaspoon olive oil
Method
1) Prepare a circular cookie cutter about two inches high; make sure to brush the inside with some olive oil to prevent ingredients from sticking. 2) Mix crushed soybean and seaweed flakes with mashed potatoes, then simply layer the mashed potatoes at the bottom. 3) Next, stack the julienne peppercorn tuna in the middle. Finally, shredded crab stick on top. 4) Use a peeled sweet shrimp with the tail curling up to form a hole in the middle for the quail egg yolk for the final touch.
To Serve
1) Before it’s served, garnish with sweet shrimp head and some parsley. 2) Take a spoon and make sure it catches every layer.
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