Qui’s Successor, Kuneho, Opens in Early January

Kuneho, chef Paul Qui’s replacement restaurant for his namesake flagship on East 6th Street, will open on Monday, January 2 Wednesday, January 4. This reinvention was announced earlier this year on the heels of Qui’s well-publicized arrest on assault charges and a short treatment facility stint for substance abuse this spring.

Qui worked with chef de cuisine Mia Li to create what they deem as “perfect bites,” which means Japanese small dishes with other influences (Texas, Filipino). Find trout roe migas, uni toast, rabbit hand pie, sushi, all sorts of rolls and fried food, dinuguan, and more.

Then there’s the attached cocktail bar, The Borough, (previously referred to as the Rabbit Hole). General manager and beverage director Andrew Grenz looked to use uncommon ingredients within the drinks., like coconut oil, Fruity Pebbles, and even squash. The bar also offers a wide array of sake, along with beer and wine. Scope out the full menus for Kuneho and The Borough below.

Despite Kuneho’s pegged grand opening date, it will offer reservations-required (reservations@kunehoatx.com; 512-436-9626) previews with discounted dishes from Tuesday, December 27 to Friday, December 30, and a New Year’s Eve party on Saturday, December 31.

Once open, hours are from 5 to 10 p.m. Sunday through Thursday, and until 11 p.m. Friday and Saturday.

Also under Qui’s umbrella is Japanese omakase Otoko (helmed by sushi chef Yoshi Okai), East Side King, and East Side King Thai Kun (run by Thai Changthong).

Mark Weatherford

Kuneho’s Menu

Perfect Bites

Quail egg and caviar with light soy sauce
Trout roe migas
Morcilla a la dinuguan
Mussel escabeche
Peanut gazpacho
Caviar toast
Uni toast with lardo
Foie toast
Chawanmushi
Salmon butter
Rabbit hand pie
Caramelized eggplant

Sushi

Aged beef tongue, 30-day age, black pepper, fish caramel
Enoki mushroom, tamari
Hearts of palm, peanut sauce, roasted peanuts
Crispy onion
Smoked short rib, smoked tamari, fresh wasabi
Pork jam, toboki, chicharones
Foie gras, umeboshi pate de fruit, shiso
Avocado, yuzukosho, tamari

Sushi and Sashimi

Big eye tuna
Sustainable bluefin
Sustainable bluefin toro
Ora king salmon
Yellowtail
Japanese sea bream
Black bass
Sea urchin
Scallop
Mackerel
Gulf shrimp

Cold and Crudo

Kurodai tiradito: black bass ginger, garlic, aji amarillo, olive oil
Madai carpaccio: Japanese sea bream, garlic oil, smoked soy
Atun poke: big eye tuna, avocado, green apple, red onion, tamari, pumpkin seed oil
Kinilaw: cobia, coconut vinegar, coconut milk, red onion, cilantro, black pepper
Smoked sake: ora king salmon, whey, green tea oil, crispy garlic
Mixta ceviche: fin fish and shellfish marinated in citrus
Aji aji: horse mackerel, aji amarillo, leche de tigre
Sabe escabeche: East Coast mackerel, ponzu, tomatoes, herbs
Sunchoke dashi: a selection of vegetables from HausBar Farms, dried uni, croutons
Avo shell: avocado, yuzu, blue crab, savory kuro cereal

Snacks

Roti canai with curry rabbit and parmesan
Sweet greens salad with carrot ginger dressing
Sunomono: pickle plate
Dorsey’s vegetable with lemon miso hummus
Kuneho queen crab

Nabe and More

Hamachi bibimbap
Vegetable bibimbap
Sisig and fried egg
Mussel with dinuguan sauce and jamon
Sizzling rice ochazuke
Poached grouper in kombu milk broth
Ben’s snapper with burnt nappa, nori, black pepper, yuzu

All the Rolls

Kimchi and velveeta eggrolls
Hearts of palm lumpia
Austin Roll: fish cake, cucumber, avocado, sweet chili vinegar
Philly Speer Roll: smoked ora king salmon, laughing cow cheese, ash
Negihama, smoke tamari, fresh wasabi
Negitoro, smoked tamari, fresh wasabi
Fried shrimp roll, green mango, kuneho sauce, crispy stuff
Super crunchy salmon roll
Big beef roll: yummy beef parts, avocado, cucumber, yuzu kosho miso

Agemono Fried Goodness

Fried half chicken, banana ketchup, nam jim, pan de mie and pickles
Pork rib nam, pork jam, cucumber
Hamachi kama
Sake kama
Seasonal tempura vegetables, tentsuyu
Chicken karaage
Chicken ribs, master barbecue sauce, acharra
Tonkatsu: kurobuta pork chop, shredded cabbage, fruit sauce
Tongue-katsu: aged beef tongue, hot mustard, milk bread, pickles

Yakimono/Grill

Aged beef tongue, fish caramel, hot mustard
Smoked short rib, seasonal kimchi, pickles
Pork belly lechon fresh asian pear salad
Unicorn en vaso: grilled corn with sea urchin and kewpie in a cup
Elotes: grilled corn Japanese and Texas-style
Smoked short ribs, seasonal kimchi

Kuneho Sweets

Foie “roti boy” coffee bun
Matcha mochi and Valrhona ganache
Japanese cheesecake

The Borough’s Cocktail Menu

Cloak of Feathers
Jamaican and Barbadian rums, five spice, coconut oil, black tea kombucha, maple, lime, angostura

El Camino Real
Bourbon, benedictine, honey, lemon, grapefruit, mezcal float

Rockin’ Bird
Pisco, Fruity Pebbles, curacao, pistachio orange syrup, lemon, orange, aperol float

Dim Ignition
Botanist gin, fino sherry, blood orange cordial, clove, rose hips, white pepper

Friendship Bridge No. 6
Genever, calvados, kirschwasser, rosemary syrup, Peychaud’s bitters

Prof. Farnsworth’s News
Rye whiskey, butternut squash, yams, persimmon, sweet vermouth, amaro nonino, aquavit, Underberg

• Top Chef Winner Paul Qui to Close His Hit Restaurant Qui [EATX]
• Former Qui Reveals New Restaurant Renderings With Sushi Bar [EATX]
• The Most Exciting Austin Restaurant Openings This Winter [EATX]